Keto pumpkin waffles at only 4g net carbs per serving have a special bite of your favorite pumpkin spices with no sugar added and completely gluten-free, keto and paleo friendly!

keto pumpkin waffles with whipped cream, pecans and syrup on top

Recipe Highlights

Pumpkin flavored keto waffle so you don’t have to feel left out during the fall when all the high sugar pumpkin products are releasing.
Easy to make waffles with a great texture and buttery, pumpkin flavored crumb.

You’ll need these ingredients

Blanched Almond Flour
Coconut Flour
Keto Sweetener
Pumpkin Spices (cinnamon, nutmeg & ground cloves)
Canned Pumpkin
Egg
Butter

Helpful Tips

Have a high heat! You don’t want to cook the waffle super slow. This will dry the waffle out. Yet, cooking too fast the waffle will begin to burn before the inside has cooked. I’ve found a high medium works well with almond flour to produce enough heat to rise and really brown the outside.
You can sub out the coconut flour but you can’t remove the almond flour. This is why, click here!
Be carful with the canned pumpkin. Some people have picked up pumpkin pie filling by accident and it’s full with a ton of sugar. Always read your labels!

Storing & Making Ahead

Keto pumpkin waffles are great for making ahead and freezing for later. Like my original keto waffle, you can bake them in batches and pop them in the toaster or toaster oven later when you’re on the go.

In the freezer they will last at least 3 months. However, in the refrigerator expect 3-4 days.

Fall recipes to try next

Keto Pumpkin Waffles

Keto pumpkin waffles at only 4g net carbs per serving have a special bite of your favorite pumpkin spices with no sugar added and completely gluten-free, keto and paleo friendly!

No ratings yet

Print Pin Rate

Course: Breakfast

Cuisine: American

Keyword: keto pumpkin waffles

Prep Time: 10

Cook Time: 5

Total Time: 15

Servings: waffles

Calories: 357.5kcal

Equipment

waffle iron/maker

Ingredients

1/2 cup blanched almond flour
2 teaspoon coconut flour
2 tablespoon keto sweetener
3/4 teaspoon pumpkin spice
1/4 teaspoon baking powder
2 large eggs
2 tablespoon butter
3 tablespoon canned pumpkin

Instructions

Melt butter and heat up waffle maker to medium high heat
Combine all the dry ingredients
Grab the melted butter and mix in the rest of the wet ingredients
Combine the dry and wet ingredients
Pour waffle batter on the waffle maker and cook until waffle is done (use toothpick). Careful pulling it out because almond flour is very fragile while hot.
Top and serve waffle, the recipe makes 2 waffles on a standard waffle maker