This fall keto pumpkin dessert was inspired by fellow Chafflevangelist Shari Weiner’s awesome Chaffle Bread Pudding with blueberries. Keto Pumpkin Cranberry Chaffle Bread Pudding will be a hit and provides a great healthy alternative to Pumpkin Pie!
Keto Pumpkin Dessert – Chaffle Bread Pudding with Cranberries!
Ok, I knew this was going to taste good, I didn’t anticipate craving it for breakfast! But oh yeah!
I doubt that my family will let go of the pumpkin pie paradigm for Thanksgiving, but I am going to offer this as an alternative this year.
This keto pumpkin dessert is healthy and made by using basic keto chaffles as the ‘bread’. I am truly amazed at how well the chaffles stood up!
The ‘pudding’ is made with canned pumpkin, heavy cream, pumpkin spice and red cranberries for that fresh flavor zing that says Fall is here!
All this for only about 160 calories and 3 net carbs!
Gather up these keto pumpkin dessert ingredients!
- mozzarella cheese
- canned pumpkin
- heavy cream
- frozen cranberries
- vanilla extract
- pumpkin pie spice (check that it’s sugar free!)
- An erythritol sweetener blend like this So Nourished sweetener.
To make this Cranberry Keto Pumpkin Dessert you will need these:
- A waffle maker. Ok, I know many of you have this mini dash waffle maker and it’s amazing for perfect round toaster size Chaffles! I have 2 myself. But I’m also using the bigger Dash a LOT these days because of all the Chaffle possibilities out there. For this recipe you will need 6-8 chaffles.
- A mixing bowl and wooden spoon
You can make the chaffles ahead of time using this visual aid (you will need 6-8)
Detailed instructions are also in the recipe card below.
Printable recipe card for Chaffle Bread Pudding Keto Pumpkin Dessert
- 4 eggs
- 1 cup shredded part skim mozzarella cheese
- 3 eggs, beaten
- 2 tsp vanilla extract
- 2 tsp pumpkin pie spice
- 1/4 cup So Nourished erythritol sweetener blend (or to taste)
- 1/2 cup canned pumpkin
- 1/2 cup heavy cream
- 1/2 cup fresh or frozen cranberries
- 1 tbsp granulated erythritol to sprinkle on top - optional
1. Heat up a waffle maker
2. Sprinkle cheese on bottom (1 tbsp per chaffle)
3. Pour egg on top of cheese (1/2 beaten egg per chaffle)
4. Sprinkle cheese on top (1 tbsp per chaffle)
5. Close lid and cook until crispy
6. Repeat until you have used up all the egg and cheese.
1. Preheat oven to 350. Tear the chaffles into bite size pieces
2. Place in mixing bowl with beaten eggs, cream, pumpkin, vanilla, spice mix and sweetener.
3. Mix well to combine
4. Pour into greased pie plate
5. Sprinkle top with cranberries and some sweetener (if desired)
6. Bake for about 30 minutes or until set.
7. Serve warm or cold topped with whipped cream (if desired)
You can prepare the chaffles a day ahead. (see notes in main post)
Serving Size:1 slice
Amount Per Serving: Calories: 160 Total Fat: 12g Saturated Fat: 6g Unsaturated Fat: 2g Cholesterol: 24mg Sodium: 93mg Carbohydrates: 4g Net Carbohydrates: 3g Fiber: 1g Sugar: 1g Protein: 9g
More Waffles and Chafflemania – Keto Chaffle Recipes!
Pin this awesome Keto Pumpkin Dessert to find it later!