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Our Pumpkin Chaffles are sweet and crispy keto waffles made with cottage cheese and almond flour, so they're packed with protein. Enjoy this healthy, gluten-free recipe for an indulgent and satisfying fall breakfast or dessert that's ready in minutes.
We called this recipe a chaffle because the main ingredients are egg and cheese, and it's made in a Dash. But the addition of pumpkin and spices elevates it to holiday-worthy brunch status.
Since ricotta worked so well in chocolate chaffles, I knew creamy cottage cheese would work too. It does, and it's delicious.
You'll love this pumpkin chaffle recipe because:
- It's quick and easy to make.
- It calls for all-natural, healthy ingredients.
- It's low-carb, keto-friendly, and gluten-free.
- It has the pumpkin-spiced flavor you crave in autumn.
Here's what you'll need to make pumpkin chaffles:
A few notes on the key ingredients:
- Almond flour (blanched.) You can use coconut flour instead.
- Cottage cheese (pureed.) Ricotta cheese, softened cream cheese, or mozzarella cheese can be used instead.
- Use your sweetener of choice! We linked to the brand we used. Add the amount of sweetener desired, depending on your preferences.
- If you don't have pumpkin pie spice, use an equal amount of cinnamon which is the main spice in this blend.
Pumpkin can be enjoyed on a low-carb or keto-friendly diet. It's a healthy fruit that has lots of fiber. Enjoy it in moderation.
Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements plus recipe instructions.
We use the Dash Mini Waffle Maker to make this recipe. It's affordable and easy to store. They now come in family-size versions, which will make 4 waffles at once.
A regular-sized or Belgian waffle maker can be used instead! Adjust the amount of batter used depending on the requirements of the model.
Directions with Pictures
Here's how to make pumpkin chaffles in a mini waffle iron:
- Preheat the waffle iron. Stir egg, pureed cottage cheese, almond flour, sweetener, and spices together in a small bowl. It will be runny but also a little viscous.
- Open the waffle iron and lightly mist it with cooking spray. Transfer about 2 heaping Tablespoons of batter (which is about half) into the base and spread it out.
- Note: Spread the batter to the edges for a clean edge. This is just for looks. It will taste great even if you don't take this step.
- Allow the chaffle to cook for about 4 minutes. Gently remove it with silicone tongs. The chaffle will be a little soft at this point. After removing it, it will continue to crisp and firm for a few minutes. Repeat the process with the rest of the batter!
- Allow chaffles to rest for several minutes, then top as desired and enjoy.
How do you know when it's done?
When the steam stops escaping from the sides of the waffle maker, it's done! It takes about 4 minutes in a Dash. You can check the progress at about 3 minutes without causing any harm.
This version of the egg and cheese waffle tends to be soft when removing it. But it does firm up quickly. While you can leave chaffles made with shredded cheese in a little longer than necessary without any problem, the ones made with soft cheese are more inclined to burn if you leave them in too long.
Topping Ideas for Pumpkin Chaffles
These pumpkin chaffles are sweet, so you can enjoy them plain. But you can also deck them out the same way you would a pancake or waffle. Below are some ideas:
- Drizzle with syrup, any type, including sugar-free options.
- Stir in or top with chocolate chips. We used stevia-sweetened chips.
- Add a dollop of whipped cream.
- Spread sweetened cream cheese between the stack for a cheesecake-like taste.
- Top with fruit. Fall favorites include apples, cranberries, and pomegranate seeds or arils.
- Sprinkle with nuts like walnuts and pecans.
Storage and Reheating
- Store - Place pumpkin chaffles in an airtight storage container in the refrigerator for up to 3 days.
- Reheat - Reheat in a toaster oven, toaster, or air fryer. The microwave is not recommended.
- Freeze - Chaffles may be frozen in an airtight storage container for up to 3 months. Reheat from frozen or after defrosting in the refrigerator overnight.
More Low-Carb Recipes
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- 1 Egg
- 1 Tablespoon Almond Flour May use coconut flour instead.
- 2 Tablespoons Pumpkin puree
- 1 Tablespoon cottage cheese, pureed May substitute with ricotta or cream cheese
- 1 Tablespoon Stevia blend
- ½ teaspoon Pumpkin Pie Spice Can substitute with ground cinnamon
- Preheat the waffle iron. Note: The instructions assume you are using a mini waffle maker, like the Dash. See notes if you're using a regular-sized or Belgian waffle maker.
- Stir egg, cottage cheese, sweetener, almond flour, and pumpkin pie spice together in a small bowl.
- Open the waffle iron and mist it with cooking spray. Transfer half the batter (about ¼ cup) into the base. Use a silicone spatula to spread the batter to the edge of the well for a clean edge.
- Allow the chaffle to cook for about 4 minutes or until the steam no longer escapes from the sides. Gently remove with silicone tongs. It will be a little soft. The chaffles will continue to crisp and firm up for a few minutes after you remove them.
- Repeat with remaining batter. Enjoy!
- Different Appliances - If using a different type of waffle maker, follow your appliance's directions. The general process works the same way. I've made these in a Belgian Waffle Maker and was able to use all the batter at once.
- Store - Place chaffles in an airtight storage container in the refrigerator for up to 3 days or freezer for up to 3 months. Reheat in a toaster or air fryer.
- Nutritional Estimate: Note that most carbohydrates (approximately 9 grams in each chaffles) come from the sweetener. Net carbs may be lower.