Pumpkin Pie Chaffles

Preheat chaffle maker.
Place the eggs, Further Food collagen, sweetener, gelatin, extract and baking powder in a medium bowl. Use a hand mixer on high to combine until light and fluffy.
Grease the chaffle maker with avocado oil spray and place 2 tablespoons of batter into the chaffle maker. Close and allow to cook for 2 minutes or until cooked through. Remove chaffle and repeat with remaining batter.
Meanwhile, place the heavy cream, allulose and salt into a whipped cream canister and close the top to seal (or in a cool large bowl and beat on high with a hand mixer until stiff peaks form.
Top the chaffles with the whipped cream.
Store extras in an airtight container in the fridge for up to 3 days. Can be frozen for up to a month. To reheat, place into a 350 degree F oven (or a warm chaffle maker) for 2 minutes or until heated through.