Keto Pumpkin Waffles

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Track macros, calories, and access top Keto recipes.

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  • prep time

    prep time

    20 min

  • cook time

    cook time

    55 min

  • ready time

    ready time

    1 h 15 min

Keto Pumpkin Waffles

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:

https://www.carbmanager.com/recipe-detail/ug:31d99e29-26f7-4679-f85d-e0c7a44c3da3/keto-pumpkin-spice-fat-bombs

  • Net Carbs

    4.2 g

  • Fiber

    4.8 g

  • Total Carbs

    12.7 g

  • Protein

    7.5 g

  • Fats

    22.6 g

253 cals

Keto Pumpkin Waffles

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Almond flour

    Almond flour

    2.5 cup

  • Monk Fruit Erythritol Blend

    Monk Fruit Erythritol Blend

    3 tbsp

  • Baking powder

    Baking powder

    1 tsp

  • Coarse Kosher Salt

    Coarse Kosher Salt

    0.25 tsp

  • Raw egg

    Raw egg

    2 large

  • Pumpkin

    Pumpkin

    1 cup

  • Almond milk, plain or original, unsweetened

    Almond milk, plain or original, unsweetened

    1 cup

  • Vanilla extract

    Vanilla extract

    1 tsp

  • Coconut oil

    Coconut oil

    1 tbsp

  • Butter

    Butter

    5 tbsp

  • Keto Maple Syrup

    Keto Maple Syrup

    10 tbsp

Recipe Steps

steps 9

1 h 15 min

  • Step 1

    To begin, plug in a mini waffle iron and allow it to come up to temperature while you prepare the waffle batter.
    Step 1
  • Step 2

    Combine the dry ingredients, including the almond flour, granulated sweetener of choice, baking powder, and kosher salt.
    Step 2
  • Step 3

    Next, combine the liquid ingredients, including the eggs, almond milk, pumpkin puree, and vanilla extract.
    Step 3
  • Step 4

    Combine the liquid ingredients into the dry ingredients and whisk well to mix. The ingredients should make a thick batter.
    Step 4
  • Step 5

    Brush the iron with melted coconut oil using a silicone brush.
    Step 5
  • Step 6

    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.
    Step 6
  • Step 7

    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.
    Step 7
  • Step 8

    Set the waffle aside on a plate and repeat with the remaining batter.
    Step 8
  • Step 9

    Top hot waffles with softened butter and maple syrup.
    Step 9

Comments 9

  • RemarkableRadish234808

    RemarkableRadish234808 2 days ago

    This wasted my time and money and I couldn’t eat them! They fall apart. It is not a working recipe

    • Kymkw2

      Kymkw2 3 months ago

      Waffles completely fell apart when trying to take them out of waffle iron. I decided to make the remaining batter into pancakes. That was a mistake. They fell apart too. The whole recipe is a disaster!!

      • lward007c3ab

        lward007c3ab a year ago

        By the way, my dogs loved them!

        • lward007c3ab

          lward007c3ab a year ago

          A hot mess! Needed way more baking powder, oil and a binder like xanthum gum- doctored it up and still fell apart! Must be the pumpkin…

          • Big Arms

            Big Arms a year ago

            I've tried to make pumpkin waffles and pancakes before, similar to the reviewers before. I've also experienced similar results, and gotten very frustrated with these because they stick and break and have caused me a lot of heartache. Today, I decided to use all my cooking experience and try to figure out how to make these better. And I have found the solution! Replace almond milk, which is mater watery, with coconut milk, which is thicker. And use an additional cup of almond flour, since pumpkin is a fruit which naturally contains a lot of water. I did this and cooked the batter as pancakes on a griddle surface, and let them cook for a little longer. They came out like regular pancakes! And they're yummy!

            • BDHound

              BDHound 5 months ago

              Thanks for this!! Didn’t have coconut milk so used heavy cream. Also added cinnamon ginger nutmeg cloves for enhanced pumpkin pie like flavour

          • AmazingArugula329946

            AmazingArugula329946 a year ago

            Although it tasted good with the zero calories syrup, it didn’t exactly turn out as a waffle. I followed the exact recipe but it turned out way too moist and very difficult to get it out if the waffle maker. Later i added xanthan gum but it did not make a difference at all. So then i turned it into pancake but even then it was hard to flip as the batter just wasn’t right. After i made them as pancakes it tasted realky good, but the hassle was too much. I will not be making these again .

            • FortuitousRadish627126

              FortuitousRadish627126 2 years ago

              Just what other people stated about the regular waffles recipes there must be something wrong with the almond flour ratio vs. the liquid ingredients. The batter is way to crumbly resulting the waffles to stick to the waffle iron. Tried to save the batter to tweak it a bit but no success.

              • PropitiousArugula925154

                PropitiousArugula925154 a year ago

                I had some luck by adding xantham gum. Makes the almond flour less crumbly and more like regular flour