Keto Pumpkin Waffle Recipe

Two keto waffles on a white plate with whipped cream and chopped pecans on top.

These Keto Pumpkin Waffles are low in carbs, high in protein, and packed with warm fall flavor. It's a delicious breakfast that fuels your body for the day ahead.

Course Breakfast

Cuisine American

Keyword pumpkin waffles

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 273kcal

Equipment

1 waffle iron

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

Instructions

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

Notes

Storage information: 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.

Nutrition