Ingredients:

  • 1/2 cup (115g) shredded mozzarella cheese
  • 1 large (50g) egg
  • 2 tbsp (30g) canned pumpkin puree
  • 1 tbsp (9g) almond flour
  • 1/2 tsp (1g) pumpkin pie spice
  • 1 tbsp (12g) granulated erythritol

Instructions:

  1. In a mixing bowl, whisk the egg and pumpkin puree until smooth. Stir in the sweetener, pumpkin pie spice, and almond flour. Finally, fold in the shredded mozzarella until the cheese is evenly coated.
  2. Preheat your waffle maker. Spoon the batter into the center, spreading it slightly with the back of the spoon to ensure it reaches the edges. Close the lid and cook for 3–5 minutes until steam stops escaping.
  3. Carefully remove the chaffles with a fork and let them rest on a wire rack for 60 seconds to allow the crust to firm up.