Keto Pumpkin Waffles – Easy Low-Carb Breakfast
These Keto Pumpkin Waffles are soft, spiced, and low-carb — the perfect cozy breakfast for fall. Gluten-free, dairy-optional, and ready in under 20 minutes.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 3–4 waffles 1x
Ingredients
Scale
- ¾ cup almond flour
- 2 tbsp coconut flour (optional)
- 1 tsp baking powder
- 1 tsp pumpkin spice
- ½ tsp cinnamon
- Pinch salt
- ½ cup pumpkin purée
- 2 large eggs
- 2 tbsp melted butter or coconut oil
- 2 tbsp erythritol or monk fruit sweetener
- ½ tsp vanilla extract
Instructions
- Preheat waffle iron to medium-high and grease well.
- In a bowl, mix almond flour, coconut flour, baking powder, spices, and salt.
- In another bowl, whisk pumpkin, eggs, melted butter, sweetener, and vanilla.
- Combine wet and dry ingredients. Let rest 5 minutes.
- Spoon into waffle iron. Cook 3–5 minutes until golden.
- Serve warm with keto syrup, nuts, or whipped cream.
Notes
- Freeze for meal prep. Reheat in toaster.
- Use dairy-free swaps for paleo or vegan-friendly version.
- Batter can be made into pancakes, too.