Recipes

Pumpkin Spice Chaffle Cake Recipe

Atkins Pumpkin Spice Chaffle Cake
7.1g
Net Carbs
Prep Time: 10 Minutes
Style:American
Cook Time: 20 Minutes
Phase: Phase 2
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
10.9g

Protein

19.6g

Fat

1g

Fiber

250.1cal

Calories

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INGREDIENTS

  • 2 cup, shredded Mozzarella Cheese, whole milk
  • 4 each Egg
  • 0 1/2 cup Pumpkin, canned, mashed
  • 0 1/4 cup Maple Syrup (sugar-free)
  • 1 1/2 Tbsp Coconut Flour
  • 2 tsp Pumpkin Pie Spice Mix
  • 1 tsp Baking powder
  • 4 oz Cream Cheese
  • 0 1/4 cup Butter, unsalted
  • 0 1/2 tsp Vanilla Extract
  • 0 1/16 tsp Salt
  • 0 3/4 cup Confectioners (powdered) erythritol
  • 0 3/4 cups Sucralose-based sweetener, sugar substitute

DIRECTIONS

  1. Preheat waffle maker.
  2. In a medium bowl, use a fork to mix cheese, eggs, pumpkin, syrup, coconut flour, spice blend, and baking powder until evenly combined. Pour ¾ cup batter into the center of waffle maker (following manufacturer’s instructions), spread to edges, and cook for 6 minutes, or until the waffles are evenly golden and crispy on the edges. Place on a wire rack to cool, using all batter to result in 3 waffles.
  3. While the waffles are cooking, make the frosting. In a medium bowl, use an electric hand mixer to combine the room temperature cream cheese and butter until fully combined and fluffy. Add vanilla extract and salt, then add sweeteners a bit at a time mixing between until well combined, even in texture and fluffy.
  4. To assemble the cake, place one waffle on a cake plate. Layer 1/3 cup of frosting, another waffle, another 1/3 cup frosting, and then the top waffle. Spread the remaining frosting over the top waffle. Cut into 8 pieces and serve. One piece is one serving.

Cooking Tip

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