Irresistibly Fluffy Keto Pumpkin Waffles: Your Ultimate Low-Carb Fall Breakfast!

As the leaves change and a crispness fills the air, the craving for pumpkin spice everything kicks into high gear. These Keto Pumpkin Waffles are the perfect way to indulge in those cozy fall flavors while staying true to a low-carb or ketogenic lifestyle. Fluffy, flavorful, and easy to make, they're a fantastic option for breakfast, brunch, or even a guilt-free dessert.

This recipe offers a healthy and delicious way to enjoy a classic breakfast treat without the sugar and carbs. Whether you're following a keto, paleo, or gluten-free diet, these waffles are a versatile and satisfying choice.

Why You'll Love These Keto Pumpkin Waffles

Ultimate Fall Comfort: These waffles capture the essence of fall with their warm pumpkin spice flavor.
Low Carb Keto Delight: Perfect for those on a low-carb or keto journey. Each mini waffle contains approximately 4g net carbs.
Fluffy Waffle Perfection: Enjoy a stack of perfectly crisp yet fluffy waffles.
Customizable and Wholesome Toppings: A blank canvas for your favorite toppings.
Quick and Easy Breakfast: Ready in minutes using a waffle iron.
Meal Prep Friendly: They store well in the fridge or freezer, making them ideal for meal prepping.

Ingredients You'll Need

The key to these waffles lies in the careful selection of low-carb ingredients that mimic the texture and flavor of traditional waffles.

Wet Ingredients:

Eggs: Provide structure and fluffiness. Use 2 large eggs at room temperature.
Organic Canned Pumpkin or Pumpkin Puree: The star ingredient, infusing the waffles with rich pumpkin flavor. Make sure to use pure pumpkin puree, not pumpkin pie filling. You'll need 4 tablespoons.
Unsweetened Almond Milk: Adds moisture and helps create a smooth batter. Use 2 tablespoons, and add more as needed to reach your desired consistency.
Cashew Butter, Almond Butter, or Any Nut or Seed Butter: Contributes to the waffles' structure and helps them hold together. Use 2 tablespoons. Pumpkin seed butter or sunflower seed butter are also great options.
Vanilla Extract: Enhances the overall flavor profile. Use 1 teaspoon of pure vanilla extract.

Dry Ingredients:

Monk Fruit Sweetener: A sugar-free sweetener that adds a hint of sweetness without spiking blood sugar levels. Use 2 tablespoons. Coconut sugar can be used for a paleo version.
Super-Fine Blanched Almond Flour: The primary dry ingredient, providing a delicate crumb. Use 2/3 cup.
Coconut Flour: Adds structure and helps absorb excess moisture. Use 2 tablespoons.
Baking Powder: Helps the waffles rise and become fluffy. Use 1 teaspoon.
Pumpkin Pie Spice: A blend of cinnamon, nutmeg, and cloves that creates that warm, cozy fall flavor. Use 2/3 teaspoon.
Ground Cinnamon: Enhances the pumpkin pie spice. Use 1/2 teaspoon.

Other:

Avocado Oil Spray or Coconut Oil Spray: For coating the waffle maker and preventing sticking. Ghee can also be used.

Step-by-Step Instructions

Making these keto pumpkin waffles is a breeze, even on busy mornings. The blender method ensures a smooth and well-combined batter, resulting in the fluffiest waffles possible.

Combine Wet Ingredients: In a large bowl, beat the eggs. Whisk in the pumpkin puree, nut butter, and sweetener until well combined. Pour in the almond milk and vanilla extract, and mix until smooth. A blender can be used for a smoother batter.
Add Dry Ingredients: Stir in the almond flour, coconut flour, baking powder, pumpkin pie spice, and cinnamon. Mix until just combined. Be careful not to overmix the batter.
Let the Batter Rest: Allow the batter to rest for 3-5 minutes. This allows the leavening agent to activate and the batter to thicken slightly. The batter should be somewhat thick.
Preheat and Grease Waffle Maker: Preheat your waffle maker according to the manufacturer's instructions. Spray liberally with avocado oil or coconut oil spray to prevent sticking.
Cook the Waffles: Scoop 1/4 cup of batter for mini waffles or 2/3 cup for Belgian waffles onto the preheated waffle maker. Cook according to your waffle maker's instructions, or until golden brown and cooked through. For extra crispy waffles, flip the waffle and cook for 1-2 more rounds.
Cool and Serve: Allow the waffles to cool slightly on the waffle maker for safer handling. Remove with a spatula and transfer to a plate.
Repeat: Repeat with the remaining batter. This recipe makes about 6-7 mini waffles or 3 Belgian waffles.
Serve and Enjoy: Serve hot with whipped coconut cream, sugar-free syrup, or other toppings as desired.

Tips for the Best Keto Pumpkin Waffles

Don't Overmix: Overmixing the batter can result in tough waffles. Mix until just combined.
Use Your Favorite Nut or Seed Butter: Experiment with different nut and seed butters to find your favorite flavor combination.
Adjust Sweetness to Taste: Adjust the amount of sweetener to your liking.
Rest the Batter: Allowing the batter to rest is crucial for achieving a light and fluffy texture.
Grease the Waffle Iron Well: This is essential for preventing the waffles from sticking. Almond flour creates a more delicate waffle so if you skip this step, the waffle will easily stick and the waffle will tear when you open the waffle iron.
Cook to Your Desired Crispness: Adjust the cooking time to achieve your desired level of crispness.

Serving Suggestions and Topping Ideas

These Keto Pumpkin Waffles are a blank canvas for your favorite toppings. Here are a few ideas to get you started:

Read also: Easy Low-Carb Cheese Crackers

Whipped Cream: A classic and simple topping. Whipped coconut cream is a great dairy-free option.
Sugar-Free Syrup: Look for sugar-free maple syrups made with sweeteners like monk fruit or erythritol.
Nuts: Chopped pecans or walnuts add crunch, healthy fats, and protein.
Berries: Fresh or frozen berries add a touch of sweetness and antioxidants.
Cream Cheese: For a tangy twist, spread some cream cheese on your waffles and top with sugar-free syrup.
Sugar Free Pumpkin Syrup: Add some Sugar Free Pumpkin Syrup with some butter in a saucepan for a sweet and delightful syrup for topping the waffles. Look for sugar free (skinny) flavored coffee syrup - if you can find a pumpkin spice coffee syrup that would just be over the top delicious!

Storage Instructions

Refrigerator: Store leftover waffles in an airtight container in the fridge for up to 3 days.
Freezer: These waffles freeze beautifully, making them perfect for meal prep. Place them in a single layer on a baking sheet and freeze for about 30 minutes. Once firm, transfer to a resealable freezer-safe bag or container and store in the freezer for up to 2 months.

To reheat, let them thaw first. Then reheat in a toaster oven for extra crispy waffles. Microwaving can make them soft.

Variations and Substitutions

Dairy-Free: This recipe is naturally dairy-free if you use almond milk and coconut oil.
Paleo: Use coconut sugar instead of monk fruit sweetener.
Coconut Flour Only: I have not tried to make these waffles with coconut flour. However, the rule of thumb is to replace every 1 cup of almond flour with a ¼ cup of coconut flour. Then, increase the amount of liquid by using one additional egg for every ¼ cup of coconut flour called for in the recipe.
Add Protein Powder: For an extra boost of protein, add a scoop of whey protein or egg white protein to the batter. Do NOT use collagen or bone broth powder.

Are These Waffles Okay for Diabetics?

Each waffle is 1g of carbohydrates and is sugar free. Therefore, you can say that these are safe for diabetics or someone following a low carb or ketogenic diet. They are also gluten free as they are made with almond flour.

Read also: Magnesium Supplements for Keto

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