Low Carb Pumpkin & Cream Cheese Chaffles (Sugar & Gluten Free)

🍂🍂 Two tasty cream filled pumpkin chaffle wedges.🍂🍂

Chaffle Ingredients:
2 eggs
4 ounces mozzarella cheese 
3 tablespoons pumpkin puree
2 tablespoons almond flour
2 tablespoons Lakanto Classic sweetener or granulated sweetener of choice
4 teaspoons heavy whipping cream
2 teaspoons cream cheese (at room temperature)
1 teaspoon pumpkin pie spice**
1 teaspoon baking powder
1 teaspoon pure vanilla extract
1/4 teaspoon maple extract
Filling Ingredients:
4 tablespoons cream cheese (at room temperature)
2 tablespoons Lakanto Powdered sweetener, or "powdered sugar" sweetener of choice
1/2 teaspoon pure vanilla extract

Method:
Preheat oven to 250*. Preheat a mini or regular sized waffle maker. Grate the mozzarella cheese to make 1 cup. Beat together all of the chaffle ingredients. Pour about 1/4 of the batter into a mini waffle maker and about 1/2 into a regular sized waffle maker. Cook for 4 to 5 minutes, until well cooked. Carefully remove and place on a rack, set in a baking pan. Repeat with the remaining batter. Place pan of cooked waffles into the preheated oven. (Makes 4 mini chaffles or 2 1/2 full sized chaffles.)
Whisk together the filling ingredients. Remove the chaffles from the oven and allow to cool and crisp for a few minutes. Spread equal portions of cream cheese filling between two chaffles. Makes 2 mini chaffle sandwiches and 5 regular sized chaffle wedge sandwiches. Serve and enjoy.

**To make your own Homemade Pumpkin Pie Spice Blend see this recipe:
https://carriekitchencreations.blogspot.com/2019/10/homemade-pumpkin-spice-seasoning.html

Note: My husband and I really enjoyed the Autumn flavors in these chaffles!

Nutritional info per 1 mini chaffle sandwich:
approximately 476.69 calories ~ 39 grams fat ~ 6.74 grams net carbs
~ 21.9 grams protein

Nutritional info per 1 chaffle wedge sandwiches:
approximately 190.67 calories ~ 15.6 grams fat ~ 2.69 grams net carbs
~ 8.77 grams protein