Add butter, sweetener, heavy whipping cream and syrups to a small saucepan on low heat.
Whisk until well combined.
Remove from heat.
Pour 1/2 of the mixture into egg yolks and whisk well.
Add that mixture back into the saucepan while stirring continuously.
Add a pinch of salt and pecan.
Let simmer until it starts to thicken. Remove from heat and let cool while making the Chaffles.
PECAN PIE CHAFFLE CAKE INSTRUCTIONS
Mix all ingredients except pecans in a small blender for about 15 seconds. Stop and scrape down the sides with a spatula, and continue mixing for another 15 seconds until well blended. Mix in pecans with a spatula. Pour 3 T of batter in preheated mini waffle maker. Cook for 1 1/2 mins. Remove to cooling rack. Repeat. Will make 3 full Chaffles with a tiny one for tasting!
Put 1/3 of the pecan pie filling on each Chaffle and assemble as desired!
First, I would like to mention that this recipe is low carb because of the backstrap molasses ingredient. It helps with the color and the flavor. You can get a lighter, more keto friendly recipe by adding a keto friendly syrup in as a replacement for this ingredient. I would use maple syrup from Lakanto or Jordan's skinny syrup that has a similar flavor.
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