Description
These keto pumpkin waffles are fluffy, spiced, and low in carbs thanks to almond flour and cream cheese. Perfect for cozy mornings or a fall-inspired brunch.
Ingredients
Almond flour
Baking powder
Pumpkin pie spice
Brown sugar substitute or keto sweetener of choice
Eggs
Cream cheese
Vanilla extract
Pumpkin puree (100% pure)
Butter or coconut oil
Optional Toppings:
Sugar-free maple syrup
Chopped pecans
Fresh whipped cream
Instructions
Preheat your waffle iron.
In a blender or mixing bowl, combine all ingredients (except toppings) and blend until smooth.
Pour about 1/4 cup of batter into the waffle iron (for mini waffles) and close the lid.
Cook until steam slows down and the waffle is golden and crisp.
Carefully remove the waffle and repeat with remaining batter.
Serve warm with desired toppings like sugar-free syrup, whipped cream, or chopped pecans.
Notes
Dairy-Free Option: Use dairy-free cream cheese and coconut oil instead of butter.
Nut-Free Option: Substitute almond flour with sunflower seed flour 1:1.
Boost Protein: Add a scoop of unflavored or vanilla protein powder to the batter.
No Waffle Maker? Make pancakes on a nonstick skillet instead.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Brunch
- Method: Waffle Iron
- Cuisine: American, Keto
