Pumpkin Chaffle Cake

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collage of pumpkin cake images
pumpkin layer cake
pumpkin layer cake on white plate
pumpkin cake recipe on white plate

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This PUMPKIN CHAFFLE CAKE is made with my delicious pumpkin chaffles and a keto cream cheese frosting! This is one of the easiest low carb treats without a bunch of expensive ingredients!

keto pumpkin cake on white background

You guyssssss.

Look at this absolutely ADORABLE little pumpkin cake!

I can hardly bear it. It’s just TOO CUTE!

Pumpkin chaffles stacked high with layers of sweet, tangy cream cheese frosting, and a little sprinkling of pecans.

This fall dessert is so fun and so easy!

That’s right – this isn’t a traditional cake. It’s made with chaffles! You don’t even need to turn your oven on to make this.

Which means, it’s a mini cake that just serves 4. I love that!!

Pumpkin Chaffles:

This post contains affiliate links. As an Amazon associate and member of other programs, I earn from qualifying purchases.

You’ll start by making a batch of my pumpkin chaffles. I added in a bit of sweetener to the batter since these are going to be made into a cake.

pumpkin chaffles on white plate

Wondering what the heck a chaffle is? It’s just a cheese waffle – and it sounds like a weird thing to turn into a cake, but stick with me!

Chaffles are made of egg and cheese…mozzarella is preferred because it’s a very mild cheese that doesn’t make the waffle taste cheesy! These have a texture very similar to that of a traditional waffle or bread.

Keto Cream Cheese Frosting:

Next, whip up your keto cream cheese frosting. It’s easy!

Add cream cheese, butter, powdered sweetener, and vanilla to a mixing bowl and beat with an electric mixer until your frosting is smooth and creamy.

keto cream cheese frosting in mixing bowl

Just try to resist swiping a finger in there and licking the frosting off. It’s so good!

Cream cheese frosting is the best – especially when using alternative sweeteners. The tanginess of the cream cheese helps mask any aftertaste people might detect.

Products Used:

Sweetener: I use and love Lakanto Sweeteners. They’re a mix of monkfruit and erythritol, which are both natural sweeteners. Lakanto is a ZERO on the glycemic index, which means that it will not spike your blood glucose and can be counted as zero net carbs. It also has the least aftertaste of all the sweeteners and brands that I’ve tried…and I’ve tried most of them. 😉 

Use the powdered sweetener in the frosting and the golden sweetener in the cake.

I use and love Lakanto so much that I reached out to them and asked to partner with them as an affiliate in order to offer you a coupon code! Use code THATLOWCARBLIFE for 20% off your order at lakanto.com! 

Waffle Iron:

You will need a mini waffle maker for this recipe.Dash waffle maker

Dash waffle maker

The Dash Waffle Maker comes in a variety of adorable colors (obsessed with the aqua!).

You can buy one right here

If you plan to serve chaffles to your whole family, I recommend getting this one instead – it makes 4 mini waffles at a time! 

mini layer cake made with pumpkin chaffles and cream cheese frosting

Taste & Texture:

The pumpkin and cream cheese flavors are perfect for this time of year and we love this little mini cake! The cake itself isn’t too sweet, so be sure to slather on the frosting as directed!

That said, the cake texture is NOT light and fluffy like a traditional cake made with wheat flour. This is made with eggs and cheese – it’s more dense and it will always be more dense.

keto pumpkin chaffle cake on white plate with vintage fork

This is a chaffle cake and as long as you’re expecting that going into it, I think you’ll love this recipe! If you’re expecting a traditional cake with a fine crumb, well…this isn’t your recipe. 🙂

More low carb pumpkin recipes:

mini pumpkin cake on white background
keto pumpkin chaffle cake on white plate with vintage fork

Keto Pumpkin Chaffle Cake

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

This keto pumpkin cake is made with layers of chaffles and sweet cream cheese frosting! It's the easiest way to make a pumpkin cake! We cut this cake into quarters and each quarter contains 3 net carbs.

Ingredients

For the cake:

For the frosting:

Instructions

  1. Plug in waffle maker to preheat. Spray with non-stick spray.
  2. Add the eggs, pumpkin puree, sweetener, pumpkin pie spice, coconut flour, and vanilla to a small bowl and whisk well to combine.
  3. Stir in the cheese.
  4. Spoon 1/4 of the batter into the hot waffle iron and smooth the batter out to the edges of the waffle iron.
  5. Close the iron and cook for 3 minutes.
  6. Remove the waffle and set aside. Repeat with remaining batter.
  7. Allow chaffles to cool before frosting.
  8. To make the frosting, beat together the cream cheese and butter with an electric mixer until smooth and creamy. Beat in the powdered sweetener and vanilla until well combined.
  9. Spread the frosting over the top of one chaffle and top with another chaffle. Repeat the layers ending with a layer of frosting. 
  10. Sprinkle with chopped pecans to decorate.

Notes

We prefer to use finely shredded cheese in chaffles as we find it gives the final product a better texture.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information

Yield 4 Serving Size 1 slice
Amount Per Serving Calories 399Total Fat 33gSaturated Fat 17gTrans Fat 1gUnsaturated Fat 13gCholesterol 166mgSodium 366mgCarbohydrates 4gNet Carbohydrates 3gFiber 1gSugar 2gProtein 11g

All information and tools presented and written within this site are intended for informational purposes only. This information is provided as a courtesy and there is no guarantee that the information is accurate.

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