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Keto Pumpkin Waffles

Deliciously fluffy and low-carb, these Keto Pumpkin Waffles offer a comforting blend of pumpkin and spice for a perfect autumn breakfast.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American, Keto
Calories: 180
Ingredients Method Notes

Ingredients
  

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

Method
 

Preparation
  1. In a large blender, combine the eggs, pumpkin, sweetener, and vanilla extract. Blend until smooth.
  2. Add the almond flour, protein powder, baking powder, pumpkin pie spice, and salt, and blend again.
  3. Add the almond milk and melted butter and blend once more, then let sit for 5 minutes to allow the batter to thicken.
Cooking
  1. Preheat your waffle iron and lightly grease the plates.
  2. Once hot, add about 1/4 cup of batter to each section and spread to the edges.
  3. Close the lid and cook until golden brown, time will depend on your waffle iron.
  4. Remove the cooked waffles to a wire rack and repeat with the remaining batter.

Notes

Store the waffles in a covered container on the counter for up to 4 days or in the fridge for up to 10 days. You can also freeze them for several months. Let the batter rest five minutes after blending for best results.