Keto Pumpkin Waffles are gluten-free, delicious, crisp, and fluffy chaffles with pumpkin spice flavors.
Who doesn't love a plate of warm, fluffy waffles on a crisp autumn morning?
Now imagine those waffles are made with pumpkin, a seasonal favorite, and still fit into your keto lifestyle.
These low-carb, high-fat waffles are the perfect indulgent breakfast option for those following a ketogenic lifestyle.
But even if you're not on the keto train, they're definitely worth a try.
So, get ready to tantalize your taste buds and satisfy your fall cravings!
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This recipe was inspired by my Easy Keto Golden Chaffle recipe on this site.
Ingredients
- 2 ½ tablespoons Almond Flour
- Two teaspoons Pumpkin Pie Spice
- One teaspoon Low-Carb Powdered Sweetener
- ¼ teaspoon Baking Powder
- Two large Eggs
- 2 tablespoons Pumpkin Puree (not pumpkin pie mix)
- ½ teaspoon Vanilla Extract
- ⅔ cup finely shredded Mozzarella Cheese
See the printable recipe card for nutritional data and more information.
Jump to RecipeInstructions
Preheat the waffle iron. Spray both sides of the waffle iron generously with non-stick spray.
Add almond flour, baking powder, powdered sweetener, and pumpkin pie spice to a medium-sized mixing bowl.
Whisk until combined and lump-free. Set aside.
Add eggs, pumpkin puree, vanilla extract, and shredded cheese to a medium-sized mixing bowl.
Whisk until combined.
Add wet ingredients to the dry ingredients and whisk until thoroughly combined.
Spoon ¼ of the batter if using a small-sized waffle iron or ½ of the batter if using a large waffle iron of the batter into the heated waffle iron and spread the batter to the edges of the waffle iron.
Close the iron and cook for 3-4 minutes.
Carefully remove the waffle and add it to a plate. Repeat the process with the remaining batter.
Serve warm with butter and low-carb maple syrup.
Equipment
Storage
Store the cooked waffles in a sealed container in the fridge and reheat in a warm oven or toaster oven as needed.
Waffles can also be frozen in a freezer bag with parchment paper sheets between them to prevent them from sticking together. Defrost in the fridge overnight and reheat in a toaster-oven or the oven.
📖 Printable Recipe Card
Keto Pumpkin Waffles
Equipment
Ingredients
- 2 ½ tablespoons Almond Flour
- 2 teaspoons Pumpkin Pie Spice
- 1 teaspoon Low-Carb Powdered Sweetener
- ¼ teaspoon Baking Powder
- 2 large Eggs
- 2 tablespoons Pumpkin Puree not pumpkin pie mix
- ½ teaspoon Vanilla Extract
- ⅔ cup finely shredded Mozzarella Cheese
Instructions
- Preheat the waffle iron. Spray both sides of the waffle iron generously with non-stick spray.
- Add almond flour, baking powder, powdered sweetener, and pumpkin pie spice to a medium-sized mixing bowl. Whisk until combined and lump-free. Set aside.
- Add eggs, pumpkin puree, vanilla extract, and shredded cheese to a medium-sized mixing bowl.
- Add wet ingredients to the dry ingredients and whisk until thoroughly combined.
- Spoon ¼ of the batter if using a small-sized waffle iron or ½ of the batter if using a large waffle iron of the batter into the heated waffle iron and spread the batter out to the edges of the waffle iron.
- Close the iron and cook for 3-4 minutes.
- Carefully remove the waffle and add it to a plate. Repeat process with the remaining batter.
- Serve warm with butter and low-carb maple syrup.
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Notes
Nutrition
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