About
Pumpkin waffles are perfect year-round as pumpkin is full of Vitamin A! These pumpkin waffles are made using almond flour, sweetener, cinnamon, baking powder, salt, fresh eggs, pumpkin puree, unsweetened almond milk, and vanilla extract. The result is a fragrant waffle that is golden brown on both sides—top these waffles with plenty of softened butter and Keto maple syrup.
What if I can’t have dairy products like butter?
If you can’t have butter, remove the butter from this recipe and substitute it with coconut cream, which is delicious on waffles!
What other ingredients can go on top of these waffles?
You can also top these pumpkin waffles with plenty of nut butter or chopped nuts.
How can I save leftover waffles?
The waffles hold up wonderfully to being frozen. Simply place them into a freezer zip lock bag and then into the freezer. Once ready to reheat, put them in a toaster on a defrost setting to crisp them.
Serving suggestions
If you are a pumpkin lover, you will love pairing these Keto Pumpkin Waffles with pumpkin fat bombs:
Ingredients
- 2 ½ cup almond flour
- 3 tablespoon monk fruit erythritol blend
- 1 teaspoon baking powder
- ¼ teaspoon coarse kosher salt
- 2 large raw egg
- 1 cup pumpkin
- 1 cup almond milk, plain or original, unsweetened
- 1 teaspoon vanilla extract
- 1 tablespoon coconut oil
- 5 tablespoon butter
- 10 tablespoon keto maple syrup
Instructions
- To begin, plug in a mini waffle iron and allow it to come up to temperature while you prepare the waffle batter.
- Combine the dry ingredients, including the almond flour, granulated sweetener of choice, baking powder, and kosher salt.
- Next, combine the liquid ingredients, including the eggs, almond milk, pumpkin puree, and vanilla extract.
- Combine the liquid ingredients into the dry ingredients and whisk well to mix. The ingredients should make a thick batter.
- Brush the iron with melted coconut oil using a silicone brush.
- Pour enough batter to cover the bottom of the iron barely. Adding the batter also can be achieved by filling a 2.8 oz cookie scoop.
- Cook waffles for 5-6 minutes, erroring on the side for more time. If the waffles will not come out of the iron easily, give them another minute. Remove the waffle from the iron by using a rubber spatula. Gently lift the waffle from the iron and directly pull the waffle up. This method will help the waffle not to break.
- Set the waffle aside on a plate and repeat with the remaining batter.
- Top hot waffles with softened butter and maple syrup.
Nutrition Facts
- Servings: 10
- Calories: 253.4kcal/1056.2kJ (per serving)
- Fat: 22.6g (per serving)
- Carbs: 12.7g (per serving)
- Protein: 7.5g (per serving)
