Keto Pumpkin Waffles 🎃
Get ready to fall head over heels for these incredible Keto Pumpkin Waffles! They’re not just a breakfast, they’re an experience. Here’s why they’ll become your new autumn (or any time!)
Equipment
- Blender
- Waffle Iron
Ingredients
- 3 large eggs
- 1/4 cup pumpkin puree
- 1/4 cup granular sweetener erythritol recommended
- 1/2 teaspoon vanilla extract
- 1 1/4 cups almond flour
- 1/3 cup unflavored whey protein powder
- 2 teaspoons baking powder
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 1/4 cup almond milk or other low carb milk
- 2 tablespoons butter melted
Instructions
- Start by blending your wet ingredients! In a large blender, combine the eggs, pumpkin puree, sweetener, and vanilla extract until perfectly smooth. This creates your flavorful base.
- Next, it's time for the dry ingredients. Add the almond flour, protein powder, baking powder, pumpkin pie spice, and a pinch of salt to the blender. Blend again until everything is well combined and lump-free.
- Pour in the almond milk and melted butter, then give it one last quick blend. Let this delightful batter rest for just 5 minutes – this allows it to thicken up beautifully, ensuring fluffy waffles!
- While the batter rests, preheat your waffle iron and give it a light spray or brush with oil. Once hot, carefully pour about 1/4 cup of batter into each section, spreading it gently to the edges. Close the lid and cook until your waffles are golden brown and perfectly crispy. (Cooking time varies by waffle iron.)
- Transfer your warm, golden waffles to a wire rack. Continue with the remaining batter. Serve these healthy pumpkin waffles with a dollop of butter and your favorite sugar-free syrup, or a sprinkle of cinnamon for a guilt-free treat!
Notes
Nutrition per serving (2 mini waffles):
Net Carbs: 4.7g
Net Carbs: 4.7g
