Easy and satisfying keto breakfast idea! Try these keto pumpkin waffles made with protein powder. They are delicious and filling, and a perfect low carb fall breakfast.
It’s a busy week and you want a proper breakfast to help fuel you through your day. Bonus points if that breakfast is low carb and full of protein. Double bonus points if that breakfast can be made ahead for quick and easy meals.
Well, look no further than these keto protein waffles, my friends. Triple bonus points that they are pumpkin spice flavored, for a delicious low carb fall breakfast!
My friends over at Pete and Gerry’s Organic Eggs asked me to come up with a delicious low carb breakfast recipe. I do love their eggs, and I think I love their mission even more.
They really are all about animal welfare. These eggs are more than just “cage free” (a term which is misleading since these hens don’t necessarily spend time outdoors). Pete and Gerry’s takes the mission of producing Certified Humane free range eggs very seriously, and the hens truly have access to the outdoors, to scratch around in open pastures and just do their good old hen thing.
Now of course I could have come up with a million low carb breakfast recipes. I love eggs fried, scrambled, poached, soft-boiled, as omelets, in breakfast casserole, breakfast pizza, egg muffins, etc. The possibilities for eggs are virtually endless.
But I had to pick something, right? And protein waffles are always a good choice.
Eggs are a great source of protein on their own, of course. But waffles made with good organic eggs and some added protein powder can help fill you up and fuel you through your busy morning.
How to Make Keto Protein Waffles
Use your blender: The batter for these keto pumpkin waffles is extra easy to whip up in a blender. You can just do it in a bowl, but the batter comes together faster and is more cohesive when blended.
Use good fresh eggs: You want this breakfast to be truly healthy, right? Then do yourself a favor and steer clear of the factory farm eggs. Go organic and free-range wherever possible. Better for you, better for the hens, better for the environment.
For the protein powder: You can use whey protein or some veggie based protein powders. But don’t use collagen protein in this recipe. I tried that first and I nearly killed my waffle maker! It stuck to the two sides and pulled apart as I opened the waffle iron. No joke, I spent 20 minutes cleaning the darn thing.
Use your favorite low carb sweetener: Almost anything should work here, from erythritol to stevia.
Can’t find pumpkin pie spice? No worries, you can simply add 1 teaspoon of cinnamon, ½ teaspoon of ginger, and 1/8 teaspoon of cloves or nutmeg.
Can you make protein waffles ahead?
These Pumpkin Spice Protein Waffles really are a great choice for meal prep, since they are easily made ahead.
The waffles last well in both the fridge and the freezer. For the fridge, simply stack the waffles in a covered container. For the freezer, you want to flash freeze them first by laying them out on a cookie sheet and freezing until solid. Then place in container or freezer bag.
To reheat, you will want to let the frozen waffles thaw first. Then you can heat them in a toaster oven and breakfast is ready. They get extra crispy when reheated this way, but do be warned that the microwave can make them softer.
I made a double batch and we ate them all week. The kids loved them! You can click over to the full recipe here:
Makes 4 waffles. Each waffle has:
Total fat: 19.67g
Total dietary fiber: 2.65g