Low Carb Pumpkin Waffles
These delicious low-carb pumpkin waffles are the perfect fall-inspired breakfast that’s both keto-friendly and gluten-free! Made with wholesome ingredients like almond flour, pumpkin puree, and a blend of warm spices, they’re fluffy on the inside with a crisp outer layer. Packed with autumn flavors, these waffles are perfect for anyone looking to enjoy a cozy, comforting meal without the carbs. Whether you’re following a low-carb diet or just love pumpkin treats, this quick and easy recipe is sure to satisfy!
Equipment
- 1 Waffle maker
- 1 Large mixing bowl
- 1 Large Spatula
- 1 Silicon whisk
- 1 Measuring cups and spoons
Ingredients
- 1 cup Almond Flour
- 1/4 tsp Salt
- 1 tsp Baking powder
- 1/2 tsp Pumpkin spice
- 1 cup Pumpkin puree
- 1 1/2 tsp Vanilla extract
- 1/4 cup Cream cheese
- 2 tbsp Butter
- 2 large Egg
- 1 tbsp Monk fruit sweetener
Instructions
- Preheat waffle iron: according to the manufacturer's instructions.
- In a medium bowl: whisk together the almond flour, baking powder, salt, and pumpkin pie spice. To the same bowl add the pumpkin puree, the vanilla extract, the cream cheese, the butter, the eggs, and the sweetener. Mix everything together well with a spatula.
- Grease the waffle iron: lightly with non-stick spray or butter. Pour about: 1/4 to 1/3 cup of the batter into the waffle iron (depending on your waffle iron size) and cook for 3-5 minutes or until golden brown and crispy
- Serve: with your favorite keto-friendly toppings like whipped cream, sugar-free syrup, chopped nuts or a sprinkle of cinnamon.