The perfect waffles for Fall season that brings the reminder of pumpkin spice with them. They’re crispy on the outside, and soft and fluffy on the inside – the perfect way to warm your morning up when the temperatures seem to continue to drop and drop. Being as they only take about 15 minutes to make, start to finish, you should be able to get breakfast on the table quickly – no pre-baking or using hand mixers to cream butter and sweetener here.
I’ve made a couple of batches for these over the last few weeks and I must say that they’re one of the better keto waffles I’ve tasted. Kids will love them, non-keto folks will love them, so if you’re cooking for a family or for multiple people, this may just be your new go-to recipe for fantastic keto waffles!
If you have a little bit of an older waffle iron, you may not be indicated when the waffles are ready. Since I watch a lot of cooking shows, I learned something not too long ago. When you look at the waffle maker, your waffles are generally ready when there is little to no steam coming off of the waffle iron. The less steam, the crispier the waffle will be.
Of course, you’re welcome to top these off with some keto maple syrup (recipe here) and a few pecans for added crunch. Or if your carbs can allow for it, you can always make a cream cheese frosting to plop on by the spoonful!
Yields 2 Servings of Pumpkin Pie Spiced Waffles
- ½ cup almond flour
- 2 tablespoons flaxseed meal
- 1/3 cup coconut milk (from the carton)
- ¼ cup canned pumpkin
- 1 ½ teaspoons pumpkin pie spice (recipe here)
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 2 large eggs
- 3 tablespoons Swerve sweetener
- 7 drops liquid Stevia
1. In a large measuring jug, combine all of the wet ingredients.
2. Mix together the wet ingredients well until little to no egg white is visible.
3. Add all dry ingredients to a sifter. I highly recommend getting a cheap sifter to do this as I was using a colander before, and it took much more effort.
4. Sift all dry ingredients into the wet ingredients.
5. Mix together the batter until everything is combined. The batter should be slightly watery, but will turn into perfectly crisp on the outside and soft on the inside waffles.
6. Grease your waffle maker with coconut oil spray, then pour the batter onto the waffle iron when it indicates that it is ready.
7. Once the waffle iron tells you that your waffles are ready, check on them to see if they need to go for longer. If not, remove the waffles from the iron and cut them as needed.
8. Serve up with some maple syrup (recipe here) and a few pecans if you’d like. Enjoy!
This makes 2 total servings of Pumpkin Pie Spiced Waffles. Per serving, you’ll get 296.32 Calories, 21.91g Fats, 7.12g Net Carbs, and 14.21g Protein.
|Pumpkin Pie Spiced Waffles||Calories||Fats(g)||Carbs(g)||Fiber(g)||Net Carbs(g)||Protein(g)|
|½ cup almond flour (56 g)||320||28||12||6||6||12|
|2 tablespoons flaxseed meal (13 g)||70||4.5||4||3||1||3|
|1/3 cup unsweetened coconut milk (from the carton)||15||1.49||0.66||0.3||0.36||0|
|¼ cup canned pumpkin||21||0.17||4.96||1.8||3.16||0.67|
|1 ½ teaspoons pumpkin pie spice||9.63||0.14||2.6||1.4||1.2||0.18|
|1 teaspoon vanilla extract||12||0||0.53||0||0.53||0|
|1 teaspoon baking powder||2||0||1.27||0||1.27||0|
|2 large eggs||143||9.51||0.72||0||0.72||12.56|
|3 tablespoons Swerve sweetener||0||0||0||0||0||0|
|7 drops liquid Stevia||0||0||0||0||0||0|