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Keto Pumpkin Waffles Recipe

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3.9 from 10 reviews

Deliciously fluffy and low-carb, these Keto Pumpkin Waffles are the perfect fall-inspired breakfast. Made with almond flour, pumpkin puree, and warming pumpkin pie spice, they offer a moist texture and rich flavor without the carbs. Sweetened with erythritol and packed with protein powder, these waffles are ideal for anyone following a keto or low-carb diet wanting a seasonal twist on a classic favorite.

Ingredients

Wet Ingredients

  • 3 large eggs
  • 1/4 cup pumpkin puree
  • 1/4 cup granular sweetener (erythritol recommended)
  • 1/2 tsp vanilla extract
  • 1/4 cup almond milk (or other low carb milk)
  • 2 tbsp butter, melted

Dry Ingredients

  • 1 1/4 cups almond flour
  • 1/3 cup unflavored whey protein powder
  • 2 tsp baking powder
  • 2 tsp pumpkin pie spice
  • 1/4 tsp salt

Instructions

  1. Blend Wet Ingredients: In a large blender, combine the eggs, pumpkin puree, sweetener, and vanilla extract. Blend until the mixture is smooth and fully combined, ensuring there are no lumps.
  2. Add Dry Ingredients: Add the almond flour, unflavored whey protein powder, baking powder, pumpkin pie spice, and salt to the blender. Blend again until the dry ingredients are fully incorporated into the batter, forming a thick consistency.
  3. Incorporate Milk and Butter: Pour in the almond milk and melted butter, then blend once more until the batter is smooth. Let the batter sit for 5 minutes to allow it to thicken, which will help produce fluffier waffles.
  4. Preheat Waffle Iron: Preheat your waffle iron and lightly grease the plates to prevent sticking. This ensures even cooking and easy removal of waffles.
  5. Cook the Waffles: Once the waffle iron is hot, pour about 1/4 cup of batter into each section, spreading it gently to the edges. Close the lid and cook until the waffles turn golden brown. Cooking time will vary depending on your waffle iron—usually about 3-5 minutes.
  6. Serve: Remove the cooked waffles and place them on a wire rack to prevent sogginess. Repeat with the remaining batter. Serve topped with butter and your choice of sugar-free pancake syrup or lightly sweetened whipped cream and a sprinkle of cinnamon for extra flavor.

Notes

  • For best results, use a high-quality almond flour and unflavored whey protein powder to avoid any off flavors.
  • You can substitute erythritol with another keto-friendly sweetener if preferred, adjusting the sweetness to taste.
  • Letting the batter rest allows it to thicken, resulting in fluffier waffles.
  • If you do not have a blender, whisk the ingredients thoroughly until smooth.
  • Reheating waffles in a toaster oven or oven will help retain their crispiness.

Find it online: https://flavorspath.com/keto-pumpkin-waffles-recipe/