KETO PUMPKIN CUSTARD CHAFFLE CAKE – Low Carb, Gluten, Free, Sugar Free
This Pumpkin Custard Chaffle Cake is simply heaven! I mean, I love the pumpkin custard cream! I also made the top cute 🙂 although the eyes and mouth are a bit big, which makes it look a bit funny… To be honest, I’m not really a pumpkin person. That’s why my first cookbook ‘CREATIVE KETO KITCHEN‘ which contains all the recipes that I shared on this blog for the last 2.5 years except for the Chaffle recipes, has only one pumpkin recipe. BUT I love this Pumpkin Custard Chaffle cake! By the way, there’s one thing I don’t really get. As some of you know, I live in Japan. Do you guys in other countries don’t really eat custard as is? Do you bake it, almost always…?
The Lemon Chaffle Dome Cake recipe was supposed to be my last one on this blog… I self-published another cookbook ‘CREATIVE KETO MINI WAFFLES‘… And then, this Chaffle recipe came to my mind. And I tried it, it was so good, so I had to share… I seriously hope that I’m disappointing you in a very good way… But this is my blog and my life, so I just do in the way I want to do… 🙂
The reason I keep sharing Chaffle recipes only is because I don’t really crave any other sweets now. Chaffles are easy to make and the size is perfect for me. Also, it seems that a lot of people are still obsessed with them.
If you want to turn this into Chaffle “Cream Puffs” with Pumpkin Custard Filling, sure you CAN!! It’s just how you want them to look. They are both heavenly of course! Find the instructions for assembling in this post!
Have you gotten a mini waffle maker yet? If you want pumpkin shaped Chaffles, consider getting an orange one.
The diameter of this ↓ mini waffle maker is 1 inch / 2.5 cm bigger than Dash’s…
The Keto Pumpkin Custard Chaffle Cake recipe follows after the promotion of my cookbooks! If you are not interested, keep scrolling down.
If you like my creative and unique Chaffle recipes, my cookbook ‘CREATIVE KETO KITCHEN‘ with all my other amazing goodies is available on Amazon.
(You can see several pages of the cookbook with the “Look Inside” feature from your computer (not from your phone), or click here for the recipe index with thumbnails. Or you can watch my YouTube channel for reference (Note: exact quantities are not shown in the videos).)
I’m showing you just one page of the recipe index of my cookbook here as well as my teaser video.
My other amazing Dessert Chaffle and Savory Chaffle recipes! Click the images below.
My new self-published cookbook
CREATIVE KETO MINI WAFFLES:
20+ Keto, Low Carb and Gluten Free Mini Waffle Recipes
is on sale on Amazon now!
If you like my creativity, please get a copy on Amazon! I especially love Walnut Coffee Waffle Cake with Coffee Butter Cream!
🥞 Recipe Index 🥞
Keto Pumpkin Custard Chaffle Cake / Low Carb / Gluten Free / Sugar Free
- 2 Eggs Room Temp
- 2 oz (56 g) Cream Cheese Softened
- 2 tsp Coconut Flour
- 3 tbsp Pumpkin Puree
- 2 tsp Pumpkin Pie Spice
- 1 tbsp Heavy Cream
- 1/2 tsp Vanilla Extract
- 1/2 tsp Aluminum Free Baking Powder
- 1/4 tsp Stevia Powder
- 2 Egg Yolks
- 1.5 tsp Stevia Powder
- 3 oz (85 g) Pumpkin Puree
- 1/4 tsp Ground Cinnamon
- 1/4 tsp Xanthan Gum
- 2/3 cup (180 cc) Heavy Cream
- 1/2 tsp Vanilla Extract
(Watch the video up in the post if necessary.) Whisk the egg yolk and stevia in a bowl until a pale yellow. Add the pumpkin puree and cinnamon and whisk well to combine. Then, add the xanthan gum and whisk well.
Bring the heavy cream to almost a simmer in a saucepan. Add to the egg yolk mixture. QUICKLY whisk to combine, and then transfer the mixture to the saucepan.
Keep stirring the mixture with a spatula or whisk over low - medium heat. Don't stop! When it starts to thicken, stir 20 - 30 more seconds.
Turn off the heat and stir 20 - 30 more seconds. Add the vanilla and stir well to combine.
Strain the custard through a fine mesh sieve to make it smooth. Place a piece of cling wrap over the custard. Stick the wrap to the custard by pressing lightly to prevent a film from forming on top of the custard.
Refrigerate for 1.5 hours or until cold.
Chaffles (Makes 4 - 5 chaffles)
While chilling the pumpkin custard, preheat your mini waffle maker.
In a blender, combine all the ingredients well. (I use this SweetLeaf Stevia Powder)
When the waffle maker is ready, pour 1/4 of the batter. (If you think 1/4 is too much for your waffle maker, make it 1/5 and make 5 chaffles.)
Close the lid and cook 4 - 5 minutes. Then remove with tongs.
Repeat with the remaining batter.
Let them cool completely.
Remove the custard from the fridge. Remove the wrap carefully and transfer to a bowl. Cream the custard with a whisk. (Notes: If too thick, add a little bit of heavy cream. If too runny, add a tiny amount of xanthan gum.)
Spread 1/4 (or 1/5 if you have 5 chaffles) of the custard on top of a chaffle. Top with a second chaffle. Repeat with the remaining until you have 4 (or 5) layers. Decorate the top if desired.
Slice and dig in! Or chill until serving.
I personally think that longer refrigeration makes them tastier, but it depends on each individual's liking.
What I did for the top is sticking a pumpkin seed for the stem, piping the custard into a pumpkin shape and dragging a skewer, and placing chocolate chaffle cut-outs for the eyes and mouth. You can just pipe melted chocolate to draw a face.
Per Serving (1/4 slice):
Calories 311 kcal, Protein 7.5 g , Fat 28.9 g, Carbohydrate 5.5 g, Fiber 1.5 g, Sugar 3.1 g
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