Keto pumpkin waffles are just the way to start a crisp autumn day! Infused with pumpkin spice flavor, these delicious waffles are beautifully crisp on the outside and fluffy on the inside. Top them with a dollop of Greek yogurt, sugar-free syrup, and a dusting of cinnamon for an indulgently festive low-carb breakfast.
low carb pumpkin waffles
One of my favorite things about being a food blogger is that I can test out keto pumpkin recipes in advance, meaning pumpkin spice season starts early!
After enduring the scorching Arizona summer for months now, fall in my kitchen begins when I say it does. 😉
From fall recipes like my Keto Pumpkin Cheesecake Bars to my Crockpot Pumpkin Chili, I’ve been eating pumpkin like it’s my job. So, I knew keto pumpkin waffles had to be next on the menu.
With keto-friendly ingredients like almond and coconut flour, monk fruit sweetener, and almond milk, it's easy to mistake these fluffy waffles for their high-carb rivals.
Pumpkin puree adds a touch of natural sweetness and moisture, while pumpkin pie spice elevates the pumpkin flavor even further.
why this recipe works
It's understandable to think that waffles would be a no-go on a low-carb or keto diet. But with the right ingredients, it's totally possible to indulge in a delicious breakfast without breaking your health goals.
A low carb waffle needs to have the right balance of ingredients to achieve that crispy exterior and fluffy interior.
Too much almond flour can make them dense, while too much coconut flour can dry them out. This recipe has been carefully tested to find the perfect balance.
Even better, these keto pumpkin waffles are simple to make. I know waffles can be a gamble when it comes to sticking to the waffle iron, but I've done all the trial and error for you.
Just make sure to grease your waffle iron well, and you'll have perfectly cooked, golden waffles every time.
My keto pumpkin waffles are:
- Made with simple ingredients. No complicated or hard-to-find keto ingredients here!
- Gluten-free and dairy-free, in addition to being keto-friendly. This makes them perfect for those with dietary restrictions or sensitivities.
- Perfectly balanced in flavor and texture. They satisfy that craving for an indulgent breakfast without compromising your health goals.
- A foolproof recipe that has been tested and perfected for your convenience.
main ingredients for keto pumpkin spice waffles
(Note: These are the recipe's key ingredients. For a full list of ingredients and their measurements, view the recipe card below!)
- Almond flour: A staple in keto baking, almond flour provides a nutty flavor and helps give the waffles structure.
- Coconut flour: Just a small amount of coconut flour helps absorb moisture and adds to the fluffy texture.
- Pumpkin pie spice: This blend of spices gives the waffles that delicious pumpkin spice flavor without having to measure out each individual spice.
- Monk fruit sweetener: This zero-sugar sweetener adds a hint of sweetness without spiking blood sugar levels. I prefer a granulated blend of monk fruit with allulose.
- Pumpkin purée: Not to be mistaken for pumpkin pie filling, pure pumpkin purée adds moisture and that unmistakable pumpkin flavor.
- Eggs: Essential for binding the ingredients together and adding protein to the waffles.
- Avocado oil: You can use avocado oil or coconut oil. Make sure to have extra to grease the waffle iron!
- Unsweetened almond milk: This dairy-free milk alternative adds moisture and helps thin out the batter.
how to make keto pumpkin waffles
Free of complicated steps and lengthy instructions, these keto pumpkin waffles are perfect for those busy mornings or when you're craving a pumpkin spice treat.
Just make the batter, heat up the waffle iron, and cook!
Here's a breakdown of the steps but be sure to scroll to the bottom of the page to view the printable recipe card with all of the details.
Before you begin: Preheat your waffle iron and spray it with avocado oil spray (or brush on oil to grease).
Mix all the dry ingredients in one medium mixing bowl. In a separate bowl, combine the pumpkin puree with the egg yolks, vanilla, oil, and almond milk. Whisk well to combine.
Beat the egg whites until fluffy. Pour the wet ingredients into the bowl with the dry ingredients. Then, whisk well to form a thick waffle batter. Gently fold in the egg whites.
Pour the batter into the waffle maker (for one waffle, you’ll need about ¼ - ⅓ cup of batter). I have a four-waffle iron and use about ⅔ of the entire amount of batter. Cook for 2-4 minutes or until the outside is golden brown.
Remove your waffles and serve with butter, a sugar-free maple syrup (like Lakanto or Rx Sugar syrup) or Greek yogurt and a sprinkle of cinnamon. Enjoy!
tips for best results
- The batter will look thicker than traditional waffle batter, but don't worry; this is what we want. The coconut flour will absorb the liquid and the fluffy egg whites help create create a crispy exterior.
- It is crucial to spray the waffle iron or grease it well with avocado or coconut oil before pouring it into the waffle batter. Almond flour creates a more delicate waffle, so if you skip this step, the waffle will easily stick, and the waffle will tear when you open the waffle iron.
delicious topping ideas
Who doesn't love some delicious toppings on their waffles? Since these waffles are pumpkin-flavored, you can really get creative with ingredients that complement those flavors. I especially love...
- Whipped cream: A classic! Use keto-friendly whipped cream or make your own sugar-free whipped cream to top off your waffles.
- Pecans or walnuts: Chopped nuts not only add crunch but also healthy fats and protein. Toast them in a dry pan before sprinkling them on top for an extra layer of flavor.
- Cream cheese: For a tangy twist, try spreading some cream cheese on your waffles and topping it with sugar-free syrup. The combination of flavors is delightful.
- Berries: Fresh or frozen berries (defrost them first) add a burst of color and natural sweetness to your waffles.
- Cinnamon butter: Mix softened butter with ground cinnamon and spread it on your waffles for a deliciously spiced topping.
storage
Store any leftover keto pumpkin waffles in an airtight container in the fridge for up to three days. You can freeze these, too! Place them in a freezer-safe bag and store them in the freezer for up to one month.
To reheat from frozen, place the frozen waffle in the toaster on Defrost setting and toast until warmed through.
you might also love
- Savory, sweet, and perfect for fall, this Fall Kale Salad with Pumpkin Maple Vinaigrette has it all. It has that perfect combination of hearty kale, roasted veggies, creamy goat cheese, and a surprising crunch from grain-free granola.
- This Pumpkin Basque Cheesecake combines the flavors of pumpkin and spice with a burnt topping for the ultimate fall dessert. It's like a combination of pumpkin cheesecake and Basque burnt cheesecake, resulting in a creamy center and golden brown crust.
- This Keto Pumpkin Roll is indulgent and sweet, yet magically sugar-free! It's a pumpkin cake with a tangy cream cheese frosting spiral, providing the perfect combination of moist and creamy. With the autumnal flavors of pumpkin spice, it's a must-try for anyone looking to mix up their fall baking game.
- Get cozy this fall with a delicious Keto Pumpkin Soup with Carrot and Ginger. It's creamy and spiced just right, with a touch of nutmeg and chili for that extra kick. Perfect for those chilly autumn days!
Keto Pumpkin Waffles (Gluten Free, Low Carb)
Tender, flavorful, and packed with pumpkin pie spices, these low-carb pumpkin waffles make an incredible breakfast or snack.
Ingredients
- 1-½ cups almond flour
- 3-½ tablespoons coconut flour
- 2 teaspoons baking powder
- 2 teaspoons pumpkin pie spice
- ¼ teaspoon fine sea salt
- 3 tablespoons granulated golden monk fruit sweetener with allulose
- 3 eggs, divided and at room temperature
- ½ cup pumpkin puree, at room temperature
- 1 teaspoon vanilla extract
- 3 tablespoons avocado oil
- ⅓ cup unsweetened almond milk
Instructions
- Preheat your waffle iron and spray with avocado oil spray (or brush on oil to grease).
- Mix the almond flour, coconut flour, baking powder, pumpkin pie spice, salt, and sweetener together in one medium mixing bowl.
- In a separate bowl (or bowl of a stand mixer), add the egg whites. Beat on high speed for about 3 minutes, or until stiff peaks form.
- While the egg whites beat, mix together the pumpkin puree with the egg yolks, vanilla extract, oil, and almond milk. Pour the liquid mixture into the bowl with the dry ingredients and mix to form a thick batter.
- Gently fold portions of the egg white into the batter until it is all incorporated.
- Pour the batter into the waffle maker (for one waffle, you’ll need about ¼ - ⅓ cup of batter). I have a four-waffle iron and use about ⅔ of the entire amount of batter. Cook for 3-4 minutes or until the outside is golden brown.
- Remove and serve with butter, a sugar-free maple syrup (like Lakanto or Rx syrup) or Greek yogurt and a sprinkle of cinnamon.
Notes
- It is crucial to spray the waffle iron or grease it well with avocado oil or coconut oil before pouring in the waffle batter. Almond flour creates a more delicate waffle so if you skip this step, the waffle will easily stick and the waffle will tear when you open the waffle iron.
- The batter will look thicker than traditional waffle batter (that's okay!).
- Store leftover waffles in the fridge, in an airtight container, for up to three days. You can freeze these too. Place them in a freezer safe bag and store in the freezer for up to one month. To reheat from frozen, place the frozen waffle in the toaster on Defrost setting and toast until warmed through.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 336Total Fat: 28gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 93mgSodium: 303mgCarbohydrates: 13gNet Carbohydrates: 7gFiber: 6gSugar: 3gProtein: 12g
This nutritional information is approximate and is provided for convenience as a courtesy.
Did you make this recipe? Let me know!