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
The Preparation
- 1/4 cup pumpkin puree
- 1/3 cup unsweetened carton coconut milk
- 2 large egg
- 1 teaspoon vanilla extract
- 7 drops liquid stevia
- 1/2 cup almond flour
- 3 tablespoons stevia/erythritol blend, such as Swerve
- 2 tablespoons flaxseed meal
- 1 1/2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
The Execution
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 a total of 2 servings of Pumpkin Spice Waffles. Each serving comes out to be 302 calories, 22.4g fats, 6.2g net carbs, and 13.7g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 1/4 cup pumpkin puree | 21 | 0.2 | 5 | 1.8 | 3.2 | 0.7 |
| 1/3 cup unsweetened carton coconut milk | 15 | 1.3 | 0 | 0 | 0 | 0 |
| 2 large egg | 157 | 10.5 | 0.8 | 0 | 0.8 | 13.8 |
| 1 teaspoon vanilla extract | 12 | 0 | 0.6 | 0 | 0.6 | 0 |
| 7 drop liquid stevia | 0 | 0 | 0 | 0 | 0 | 0 |
| 1/2 cup almond flour | 324 | 28 | 12.3 | 7.3 | 5 | 11.8 |
| 3 tablespoon stevia/erythritol blend | 7 | 0 | 0 | 0 | 0 | 0 |
| 2 tablespoon flaxseed meal | 69 | 5.5 | 3.8 | 3.5 | 0.3 | 2.3 |
| 1 1/2 teaspoon pumpkin pie spice | 9 | 0.3 | 1.9 | 0.4 | 1.5 | 0.2 |
| 1 teaspoon baking powder | 2 | 0 | 1.3 | 0 | 1.3 | 0 |
| Totals | 618 | 45.8 | 25.5 | 13 | 12.6 | 28.7 |
| Per Serving (/2) | 309 | 22.9 | 12.8 | 6.5 | 6.3 | 14.4 |
Pumpkin Spice Waffles
Ingredients
- ¼ cup pumpkin puree
- ⅓ cup unsweetened carton coconut milk
- 2 large egg
- 1 teaspoon vanilla extract
- 7 drop liquid stevia
- ½ cup almond flour
- 3 tablespoon stevia/erythritol blend such as Swerve
- 2 tablespoon flaxseed meal
- 1 ½ teaspoon pumpkin pie spice
- 1 teaspoon baking powder
Instructions
- Combine all of the wet ingredients in a large measuring jug.
- Mix well until little to no egg whites are visible.
- Add the dry ingredients to a sifter. I highly recommend getting a cheap sifter to do this — I was using a colander before, and it took much more effort.
- Sift the dry ingredients into the wet ingredients.
- Mix the batter until everything is well combined. The mixture should be slightly watery, but it will turn into perfectly-crisp-on-the-outside and soft-on-the-inside waffles.
- Grease a waffle maker with coconut oil spray and pour the batter into the waffle iron once it's hot.
- Once the waffle iron goes off, 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.
- Serve and enjoy!
These look wonderful. I am going to try them tomorrow. I had the cinnamon roll “oatmeal” this morning. Great recipe. My husband and I really enjoyed having something different for breakfast.
Happy to hear you guys liked the “oatmeal” (or noatmeal, as I call it). Hope this one can fit into your weekly routine also to give a change in your breakfasts!
I tried these this morning and theyou were wonderful. Thanks for the great recipe.
Awesome to hear Dora! Glad you enjoyed them 🙂
These look incredible! I don’t have a waffle iron and was wondering if i could use the batter for pancakes.
Thanks Chloe! You can make it into pancakes, but you’ll want to add some more almond flour (or coconut flour, psyllium husk, or xanthan gum) to thicken it up a bit. As it stands, it’s a bit liquidy to make into pancakes.
Hi, there! I made these for supper tonight. I even tripled it. That’s how hopeful I was! 😉
They were pretty good, but I’d like to mention a couple of things that I think would make them even better. Firstly, there’s no salt in the recipe. I think it needs some. Also, a recipe I used a lot back in my wheat-filled days had you separate the eggs and add the yolks to the wet ingredients; and then you whip the whites and fold them in after mixing wet and dry which makes the waffles crispy. These could use a little help in the crisping department, probably because they’re so moist…at least with my waffle maker. So, apart from those 2 issues these were great! I’m hoping my ideas will improve the recipe. I’m definitely making these again!
Sounds awesome – glad they were at least alright and you can improve them as you see fit. I will have to try whipping the whites next time to see if it helps out. I generally don’t have too much of an issue with these crisping up on the outside as it is. Maybe my waffle iron runs a bit hot?
I tend to also leave them out for a little bit and they crisp up even further. Once I left them overnight and they were almost like a light biscotti in the morning.
Ah, well I hope it turns out better when you whip the whites. I’m not too sure about old waffle irons but that could very well be a reason for it.
Just wondering if I can replace the swerve with stevia?
You can, but you will also need to adjust the amount for sweetness and taste.
So no flax meal. Alternative? coconut flour, psyllium?
Chia seeds work in place of flax at ~2/3 the amount.
I didn’t have coconut milk, so I used flax milk. I had to add 1 tsp xantham gum so that batter wouldn’t crumble. The waffles are very soft. I would probably add 2 Tab of coconut flour in addition to the xantham gum. Besides that the flavor is delicious and once I tweak it I see myself making this recipe frequently.
These were mushy..may try a bit of coconut flour & xanthum gum next time for better texture..mushy is gross!
Sorry to hear you didn’t enjoy them. They definitely have more of a pancake-y texture than a crispy waffle, but with some sugar-free maple syrup I thought they were still great. I hope that your tweaks make it a recipe you’d use often!