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Keto Pumpkin Waffles

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Warmly spiced keto pumpkin waffles made with almond flour and protein powder for a crisp exterior and tender, fluffy center. A satisfying low-carb breakfast with rich pumpkin flavor.

Ingredients

  • 3 large eggs
  • 1/4 cup pumpkin puree
  • 1/4 cup granular erythritol sweetener
  • 1/2 tsp vanilla extract
  • 1 1/4 cups fine almond flour
  • 1/3 cup unflavored whey protein powder
  • 2 tsp baking powder
  • 2 tsp pumpkin pie spice
  • 1/4 tsp salt
  • 1/4 cup unsweetened almond milk
  • 2 tbsp butter, melted

Instructions

  1. Blend the eggs, pumpkin puree, sweetener, and vanilla extract in a blender until smooth and creamy.
  2. Add the almond flour, protein powder, baking powder, pumpkin pie spice, and salt. Blend again until combined.
  3. Pour in the almond milk and melted butter and blend briefly until incorporated. Let the batter rest for 5 minutes to thicken.
  4. While the batter rests, preheat the waffle iron and lightly grease the cooking plates with cooking spray or butter.
  5. Scoop about 1/4 cup of batter onto the hot waffle iron. Close the lid and cook until the waffle is golden and crisp on the outside.
  6. Transfer the cooked waffle to a wire rack to help maintain its crisp texture. Repeat with the remaining batter and serve warm.

Notes

  • Letting the batter rest for 5 minutes helps the almond flour absorb moisture and creates a thicker batter.
  • Place cooked waffles on a wire rack rather than stacking them to help keep them crisp.
  • Serve with your favorite keto-friendly toppings.
  • Cooking time may vary depending on the size and temperature of your waffle iron.

Nutrition

Find it online: https://yumfamilyrecipes.com/keto-pumpkin-waffles/