Keto Pumpkin Waffles

Why You’ll Love This Recipe

I love how these waffles combine the warm spices of pumpkin pie with the satisfying texture of a classic waffle, all while keeping it keto-friendly. The addition of cream cheese adds a creamy richness, and using almond flour ensures they’re gluten-free. Plus, they’re quick to make and freeze well, making them perfect for meal prep.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• almond flour

• baking powder

• pumpkin pie spice

• brown sugar substitute or sweetener of choice

• eggs

• cream cheese

• vanilla extract

• pumpkin puree

• butter or coconut oil

Optional Toppings:

• sugar-free maple syrup

• chopped pecans

• fresh whipped cream

directions

1. I preheat my waffle iron.

2. In a blender or mixing bowl, I combine all the ingredients (excluding the optional toppings) and blend until smooth.

3. Once the waffle iron is hot, I pour in the batter (about ¼ cup for mini waffles) and close the lid.

4. I cook the waffle until the steam slows down, indicating it’s done.

5. I carefully remove the waffle and repeat with the remaining batter.

6. I serve the waffles warm with my choice of toppings.

Servings and timing

This recipe yields approximately 6 servings, with each serving being 2 mini waffles. Preparation time is about 5 minutes, and cooking time is around 15 minutes, totaling 20 minutes.

Variations

• Dairy-Free: I substitute the cream cheese with a dairy-free alternative and use coconut oil instead of butter.

• Nut-Free: I replace almond flour with sunflower seed flour in equal amounts.

• Extra Protein: I add a scoop of unflavored or vanilla protein powder to the batter.

storage/reheating

I store leftover waffles in an airtight container in the refrigerator for up to 5 days. For longer storage, I freeze them for up to 6 months. To reheat, I pop them in the toaster or microwave until warm.

FAQs

Can I make the batter ahead of time?

Yes, I prepare the batter and store it in the refrigerator for up to 24 hours. I stir it well before using.

What if I don’t have a waffle maker?

I use the batter to make pancakes on a non-stick skillet over medium heat, cooking until bubbles form and flipping once.

Can I use coconut flour instead of almond flour?

Coconut flour is more absorbent, so I don’t recommend a direct substitution. If I must use it, I adjust the quantity and add extra eggs to achieve the right consistency.

How do I make the waffles crispier?

I cook them a bit longer in the waffle iron and let them cool on a wire rack to maintain crispness.

Are these waffles sweet enough without syrup?

They have a subtle sweetness, but I often add sugar-free syrup or a sprinkle of sweetener on top for extra flavor.

Conclusion

These Keto Pumpkin Waffles are a fantastic way to enjoy a comforting, low-carb breakfast that’s full of fall flavor. They’re easy to make, versatile, and perfect for meal prep. Whether I enjoy them fresh or from the freezer, they always hit the spot.