Ingredients:
For the Chaffle
- 1/2 cup shredded mozzarella cheese
- 1 oz. cream cheese
- 2 Tbsp almond flour
- 1/2 tsp baking powder
- 2 Tbsp swerve confectioners sugar substitute
- 1 tsp pumpkin pie spice
- 1 egg
For the Filling
- 2 oz. cream cheese softened
- 2 Tbsp Swerve confectioners sugar substitute
- 1/2 tsp vanilla extract
- 2 Tbsp heavy whipping cream
- sugar free whipped topping for garnish
Instructions:
1.Place the mozzarella cheese and 1 ounce of cream cheese into a microwave safe bowl.
2. Heat at 30 second intervals until the cheeses are melted and well combined.
3. Add the almond flour, baking powder, 2 Tbsp of sweetener and the pumpkin pie spice to the bowl with the cheese mixture, and mix until completely combined.
2. Place the dough into a mixing bowl with the egg, and beat on high until smooth.
3. Add 2-3 spoon fulls of the batter to waffle maker, and cook for 3-5 minutes until done. Remove, and repeat this step twice more to make a total of 3 chaffles.
4. In a mixing bowl beat together 2oz of cream cheese, 2 Tbsp of sweetener, 2 Tbsp of heavy whipping cream, and 1/2 tsp of vanilla extract until smooth and creamy.
5. Place one chaffle on a plate, top it with half of the cheesecake mixture, and then place another chaffle on top. Repeat this process again until the chaffles are stacked up with filling in between the layers.
6. Top the chaffles with sugar free whipped topping and a sprinkling of pumpkin pie spice.
*NOTE: If you wish to make your own whipped topping, you can beat together 1/4 cup heavy whipping cream, 1 tsp vanilla extract and 2-3 Tbsp of Swerve confectioners sugar substitute until stiff peaks form.