Pecan Pie Chaffle Cake: Low-Carb Keto Dessert Recipe

IT’S FALL Y’ALL!!!! PECAN PIE TIME! (LOW CARB)

This recipe was submitted by Cheryl W. It looks fantastic—be sure to visit the Keto Chaffle Recipes group and thank her for sharing this delicious creation.

Pecan Pie Chaffle Cake

This recipe is a Southern-inspired take on pecan pie, transformed into a low-carb chaffle cake. Growing up in the North Georgia mountains, I remember collecting paper bags full of pecans from my grandparents’ yard. Shelling them was a chore, but the reward was always a warm, gooey pecan pie. Those flavors are packed into this chaffle cake.

Note on ingredients: the blackstrap molasses adds color and depth of flavor. If you prefer a lighter, more keto-friendly option, substitute a low-carb maple-flavored syrup such as those from Lakanto or a skinny syrup with similar flavor.

• Pecan Pie Filling Ingredients
• 2 tablespoons butter, softened
• 1 tablespoon Sukrin Gold (or preferred sweetener)
• 1/8 teaspoon blackstrap molasses (optional, for color and flavor)
• 2 tablespoons maple bourbon pecan skinny syrup (or a low-carb maple syrup)
• 2 tablespoons heavy whipping cream
• 2 large egg yolks
• Pinch salt
• 2 tablespoons pecans, lightly toasted (air fryer works well)

Pecan Pie Chaffle Ingredients

• 1 egg
• 1 tablespoon heavy whipping cream
• 2 tablespoons cream cheese, softened
• 1/2 teaspoon maple extract
• 3 tablespoons almond flour
• 1 tablespoon oat fiber (or an extra tablespoon almond flour)
• 1 tablespoon Sukrin Gold (or preferred sweetener)
• 1/2 teaspoon baking powder
• 2 tablespoons pecans, chopped

Pecan Pie Chaffle Cake Filling Instructions

1. Combine butter, sweetener, heavy cream and syrups in a small saucepan over low heat.
2. Whisk until smooth and warmed through.
3. Remove from heat.
4. Pour half of the warm mixture into the egg yolks while whisking to temper them.
5. Return the yolk mixture to the saucepan, stirring continuously.
6. Add a pinch of salt and the toasted pecans.
7. Simmer gently until the filling begins to thicken.
8. Remove from heat and let cool while you prepare the chaffles.

Pecan Pie Chaffle Cake Recipe Instructions

1. Place all chaffle ingredients except the chopped pecans into a small blender and blend for about 15 seconds.
2. Stop, scrape down the sides, and blend another 15 seconds until smooth.
3. Fold in the chopped pecans with a spatula.
4. Preheat a mini waffle maker. Pour 3 tablespoons of batter into the maker for each chaffle.
5. Cook about 1 1/2 minutes or until golden. Transfer to a cooling rack and repeat.
6. This batch yields three full chaffles plus a small tasting chaffle.
7. Spread one-third of the pecan pie filling on each chaffle and assemble as desired.

This dessert is rich and decadent—perfect for sharing. Nutrition estimate: the filling is about 3.3 net carbs for the entire batch, the chaffles are about 4.2 net carbs total, bringing the full cake to approximately 7.5 net carbs. Half the cake is about 3.75 net carbs.

New to Keto? Check out the Keto Starter Guide!

The Keto Starter Guide provides nine simple video lessons and workbooks with step-by-step instructions for beginners. It covers:

• What macros are and why you might track them
• How to find the best keto-friendly recipes
• How ketosis works and how to reach it
• Which fruits are acceptable on a ketogenic diet
• How to manage “keto flu” if it occurs

Don’t forget to pin this recipe for later!

Looking for Keto Chaffle Recipes?

Find a wide variety of chaffle recipes—sweet and savory—in the Keto Chaffle Recipes cookbook, with over 50 recipes for every taste. Categories include basic chaffles, savory chaffles, sweet chaffles and chaffle cakes.

Printable recipe card:

PECAN PIE CHAFFLE CAKE

If you love pecan pie, you’ll love this rich, shareable Pecan Pie Chaffle Cake.

Equipment

• Mini waffle maker

Ingredients

PECAN PIE FILLING INGREDIENTS

• 2 T butter softened
• 1 T Sukrin Gold
• 1/8 tsp blackstrap molasses optional
• 2 T Maple Bourbon Pecan skinny syrup
• 2 T heavy whipping cream
• 2 large egg yolks
• Pinch salt
• 2 T pecans lightly toasted

PECAN PIE CHAFFLE INGREDIENTS

• 1 egg
• 1 T heavy whipping cream
• 2 T cream cheese softened
• 1/2 tsp maple extract
• 3 T almond flour
• 1 T oat fiber or extra almond flour
• 1 T Sukrin Gold
• 1/2 tsp baking powder
• 2 T pecans chopped

Instructions

PECAN PIE FILLING INSTRUCTIONS

• Add butter, sweetener, heavy whipping cream and syrups to a small saucepan on low heat and whisk until combined.
• Remove from heat and temper the egg yolks by whisking in half of the warm mixture. Return to the saucepan and stir continuously.
• Stir in a pinch of salt and the toasted pecans. Simmer until the filling thickens, then remove from heat and cool.

PECAN PIE CHAFFLE CAKE INSTRUCTIONS

• Blend all chaffle ingredients except pecans for 15 seconds, scrape the sides and blend another 15 seconds. Fold in the pecans.
• Pour 3 tablespoons of batter into a preheated mini waffle maker, cook about 1½ minutes, then transfer to a cooling rack. Repeat to make 3 full chaffles and a small tasting chaffle.
• Spread one-third of the pecan pie filling on each chaffle and assemble.

Notes

The blackstrap molasses adds color and flavor; substitute a low-carb maple syrup if you prefer a lighter version.

Nutrition facts are provided as a courtesy.