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Keto Pumpkin Cheesecake Chaffle Cheese Recipe

Warm, creamy, and perfectly spiced, these Keto Pumpkin Cheesecake Chaffles bring the magic of fall to your low-carb table. With a rich cheesecake filling and crisp pumpkin-spiced chaffle, they’re the ultimate guilt-free indulgence. Quick, easy, and full of seasonal flavor—this recipe is a keto keeper.
Print Recipe
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 2 large chaffles

Ingredients
  

For the chaffles:

  • 1 large egg
  • 1/2 cup shredded mozzarella cheese
  • 2 tbsp almond flour
  • 2 tbsp pumpkin puree unsweetened
  • 1/2 tsp cinnamon
  • 1/4 tsp pumpkin pie spice
  • 1/4 tsp baking powder
  • 1 tbsp erythritol or monk fruit sweetener

For the cheesecake filling:

  • 2 oz cream cheese softened
  • 1 tbsp powdered erythritol
  • 1/4 tsp vanilla extract

Instructions
 

  • Preheat your mini waffle maker.
  • In a small bowl, mix all the chaffle ingredients until well combined.
  • Pour half of the batter into the waffle maker and cook for 3–4 minutes, or until golden and slightly crispy. Repeat with remaining batter.
  • While chaffles cook, prepare the filling by mixing softened cream cheese, powdered erythritol, and vanilla until smooth.
  • Once chaffles are done, let them cool slightly. Then spread the cheesecake filling between two halves like a sandwich.
  • Optionally, top with a dollop of whipped cream or a sprinkle of cinnamon.

Notes

  • For extra crisp chaffles, cook a minute longer or cool on a wire rack.
  • Use full-fat cream cheese for best texture.
  • Make ahead and reheat in toaster for quick treats.
  • Double the batch and freeze extras for later.