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Keto Pumpkin Waffles

These keto pumpkin waffles are a warm, spiced celebration of autumn, featuring a tender texture and low-carb ingredients.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 waffles
Course: Breakfast, Brunch
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the batter
  • 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)

Method
 

Preparation
  1. In a large blender, combine the eggs, pumpkin puree, sweetener, and vanilla extract. Blend until smooth.
  2. Add the almond flour, protein powder, baking powder, pumpkin pie spice, and salt; blend again.
  3. Incorporate the almond milk and melted butter, blending once more. Let sit for 5 minutes to thicken.
  4. Preheat the waffle iron and lightly grease the plates. Pour 1/4 cup of batter into each section, spreading to the edges.
  5. Close the lid and cook until golden brown.
  6. Remove cooked waffles to a wire rack and repeat with remaining batter.

Notes

Serve topped with butter and sugar-free syrup or whipped cream. For a softer finish, crown with lightly sweetened whipped cream and a dusting of pumpkin pie spice or toasted chopped pecans. Cool completely before storing to prevent sogginess.