Place the mozzarella cheese and 1 ounce of cream cheese into a microwave safe bowl, and heat at 30 second intervals until the cheeses are melted and well combined.
Add the almond flour, baking powder, 2 tablespoons of sweetener and the pumpkin pie spice to the bowl with the cheese mixture, and knead with your hands until completely combined.
Place the dough mixture into a mixing bowl with the egg, and beat on high until smooth.
Add ⅓ of the batter to a preheated mini waffle maker, and cook for 3-5 minutes until done. Remove, and repeat this step twice more to make a total of 3 chaffles.
In a mixing bowl, beat together two ounces of cream cheese, 2 tablespoons of sweetener, 2 tablespoons of heavy whipping cream and a half teaspoon of vanilla extract until smooth and creamy.
Place one chaffle on a plate, top it with half of the cheesecake mixture, and then place another chaffle on top. Repeat this process again until the chaffles are stacked up with filling in between the layers.
Top the chaffles with sugar free whipped topping and a sprinkling of pumpkin pie spice. If you wish to make your own whipped topping, you can beat together ¼ cup heavy whipping cream, 1 tsp vanilla extract and 2-3 Tablespoons of Swerve confectioners sugar substitute until soft or stiff peaks form.