Name: Keto Pumpkin Waffles
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Keto
Ingredients: For the Waffles:; 3 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

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These Keto Pumpkin Waffles are a perfect low-carb breakfast that’s rich in protein and packed with the comforting flavors of fall. With pumpkin puree, warm spices, and a fluffy, crisp texture, they make a delicious and satisfying morning treat. Plus, they’re easy to prepare and gluten-free, making them suitable for anyone following a keto or low-carb lifestyle.

Why You’ll Love This Recipe

These Keto Pumpkin Waffles are not only low-carb, but they’re also high in protein thanks to the almond flour and whey protein powder. The combination of pumpkin pie spice and vanilla extract gives them a warm, comforting flavor perfect for fall mornings. They’re easy to make, and with just 30 minutes, you’ll have a delicious breakfast ready to enjoy!

Keto Pumpkin Waffles

Ingredients

3 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

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Blend the wet ingredients:
In a large blender, combine the eggs, pumpkin puree, sweetener, and vanilla extract. Blend until smooth.
Add the dry ingredients:
Add the almond flour, protein powder, baking powder, pumpkin pie spice, and salt. Blend again until well combined.
Finish the batter:
Add the almond milk and melted butter, then blend once more. Let the batter sit for 5 minutes to allow it to thicken.
Preheat the waffle iron:
Preheat your waffle iron and lightly grease the plates. Once hot, add about 1/4 cup of batter to each section, spreading it to the edges.
Cook the waffles:
Close the lid and cook until the waffles are golden brown (cooking time will depend on your waffle iron).
Serve:
Remove the cooked waffles to a wire rack and repeat with the remaining batter. Top the waffles with butter and sugar-free pancake syrup or lightly sweetened whipped cream and cinnamon.

Servings and Timing

Servings: 6 servings
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

Add-ins: Stir in some chopped nuts or sugar-free chocolate chips for extra texture and flavor.
Toppings: Try adding whipped cream, a sprinkle of cinnamon, or fresh berries for a fun twist.
Dairy-Free: Use coconut oil instead of butter and a dairy-free milk alternative.

Storage & Reheating Tips

Storage: Store waffles in a covered container on the counter for up to 4 days or refrigerate for up to 10 days.
Freezing: Freeze waffles for up to several months. Reheat in a toaster or oven for crispy waffles.

FAQs

1. Can I use a different sweetener instead of erythritol?

Yes, you can use other keto-friendly sweeteners like stevia, monk fruit, or allulose. Just adjust the amount to your taste.

2. Can I make these waffles without whey protein powder?

Yes, you can omit the protein powder if you prefer, but the waffles may not be as fluffy. You could substitute with an additional 1/3 cup of almond flour or use a different protein powder.

3. Can I use pumpkin pie filling instead of pumpkin puree?

No, pumpkin pie filling contains added sugars and spices. Use plain pumpkin puree to keep the recipe low-carb.

4. Can I make these waffles ahead of time?

Yes, you can make the waffles ahead of time and store them in the fridge for up to 4 days or freeze them for longer storage. Just reheat in the toaster or oven to get them crispy again.

5. How can I make these waffles fluffier?

For fluffier waffles, you can separate the eggs, beat the egg whites until stiff peaks form, and fold them into the batter before cooking.

6. Can I make these waffles without almond flour?

Almond flour gives these waffles a light texture, but you can substitute with coconut flour (use less, as coconut flour absorbs more moisture) or another low-carb flour.

7. Can I use a different milk instead of almond milk?

Yes, you can use any low-carb milk alternative such as coconut milk, cashew milk, or even regular milk if you’re not following a strict keto diet.

8. Can I add chocolate chips to the batter?

Yes, you can add sugar-free chocolate chips for an extra chocolatey twist to these waffles.

9. Can I use pumpkin pie spice instead of individual spices?

Yes, pumpkin pie spice is a blend of cinnamon, nutmeg, ginger, and cloves, and it works perfectly in this recipe.

10. How do I know when the waffles are done?

The waffles are done when they’re golden brown and crisp on the outside, and the batter has cooked through completely. Check the waffle iron’s instructions for the best cooking time.

Conclusion

These Keto Pumpkin Waffles are the perfect way to start your day with a healthy and delicious breakfast that’s low-carb and full of flavor. The combination of pumpkin, warm spices, and the light, fluffy texture makes them a perfect fall treat. Whether you’re sticking to a keto diet or just looking for a healthier waffle recipe, these waffles are sure to satisfy!