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prep time
20 min
cook time
55 min
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
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Almond flour
2.5 cup
Monk Fruit Erythritol Blend
3 tbsp
Baking powder
1 tsp
Coarse Kosher Salt
0.25 tsp
Raw egg
2 large
Pumpkin
1 cup
Almond milk, plain or original, unsweetened
1 cup
Vanilla extract
1 tsp
Coconut oil
1 tbsp
Butter
5 tbsp
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 2
Combine the dry ingredients, including the almond flour, granulated sweetener of choice, baking powder, and kosher salt.Step 3
Next, combine the liquid ingredients, including the eggs, almond milk, pumpkin puree, and vanilla extract.Step 4
Combine the liquid ingredients into the dry ingredients and whisk well to mix. The ingredients should make a thick batter.Step 5
Brush the iron with melted coconut oil using a silicone brush.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 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 8
Set the waffle aside on a plate and repeat with the remaining batter.Step 9
Top hot waffles with softened butter and maple syrup.
Comments
IneffableCauliflower248030 3 months ago
I concur- this recipe was a disaster for me.
RemarkableRadish234808 9 months ago
This wasted my time and money and I couldn’t eat them! They fall apart. It is not a working recipe
Kymkw2 a year 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 2 years ago
By the way, my dogs loved them!
lward007c3ab 2 years 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 2 years 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 a year 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 2 years 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 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 2 years ago
I had some luck by adding xantham gum. Makes the almond flour less crumbly and more like regular flour