Carrot Waffles – Paleo | Low Carb | Keto

These Carrot Cake Waffles are soft, thick, fluffy and so easy to make for the perfect healthy and low carb breakfast for spring or Easter brunch. Made with all the classic carrot cake flavors without the guilt. 

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Healthy Carrot Cake Waffles

Spring is just around the corner and that means carrot cake season. My family is obsessed with all things carrot cake like these carrot cake cookies, carrot mug cake and carrot cake energy bites. 

And if you’re looking for a fun breakfast or weekend brunch for spring, these carrot waffles are just what you need! They are soft, fluffy and so easy to make with healthy and simple wholesome ingredients. They’re also gluten-free, low carb dairy-free, keto and paleo-friendly if you or any guests have any of those dietary concerns.

INGREDIENTS YOU NEED TO MAKE VEGAN CARROT WAFFLES

WET INGREDIENTS:

• eggs
• organic canned pumpkin or pure pumpkin puree (not pumpkin pie filling)
• unsweetened almond milk
• cashew butter, almond butter or any nut or seed butter of your choice (pumpkin butter, sunflower seed butter)
• vanilla extract

DRY INGREDIENTS

• coconut sugar OR monk fruit sweetener
• super-fine blanched almond flour
• coconut flour
• pumpkin pie spice
• ground cinnamon
• baking powder
• Coconut oil spray, olive oil spray or ghee

OPTIONAL TOPPINGS: 

• Unsweetened shredded coconut: adds texture, crunch and bring out the flavors of the cake. 
• Grated carrots: I like using finely grated carrots and usually use a hand grater. However, you can use a food processor or a or buy pre-grated carrots from the store.
• Nuts: chopped pecans or walnuts add texture and crunch to the cake. However, I know that some people prefer carrot cake without nuts so feel free to leave them out if you want a nut-free carrot cake.
• Raisins: raisins are high in sugar so we left them out of our recipe but if you are NOT following a low carb diet, feel free to add them in if you like carrot cake with raisins.

HOW TO MAKE CARROT WAFFLES

1. COMBINE THE WET INGREDIENTS: In a large bowl beat the eggs, then whisk in the nut butter and sweetener. Pour in the milk and vanilla and mix until smooth.
2. ADD DRY INGREDIENTS: Stir in the almond flour, coconut flour, baking powder, cinnamon, ginger, nutmeg and cloves and mix until combined. Stir in the carrots.
3. Allow the batter to rest for 3-5 minutes so the leavening agent can activate. The batter should be somewhat thick.
4. COOK THE WAFFLES: Preheat waffle maker and spray liberally with avocado oil / coconut oil spray or cooking spray of your choice. Scoop out 1/4 cup batter for mini waffles OR 2/3 cup for Belgian waffles. Cook according to waffle maker instructions or until golden and cooked through. (I have this regular waffle maker for making classic waffles and the Dash mini waffle maker for making mini waffles). For extra crispy pumpkin waffles (recommended) flip waffle and cook for 1-2 more rounds.

   

   

   

   

5. COOL: Allow keto pumpkin waffles to cool slightly on the waffle maker for safer handling then remove with a spatula and transfer to plate. Repeat with remaining batter.
   
6. SERVE gluten free pumpkin waffles with whipped coconut cream, sugar free syrup, or other toppings as desired.

This waffle batter makes about 6-7 mini waffle sized (1/4 cup) waffles or 3 Belgian waffles (2/3 cup)

ARE PALEO CARROT WAFFLES FREEZER-FRIENDLY?

Yes, these gluten free pumpkin waffles freeze beautifully, so you can make a big batch and treat yourself to low carb pumpkin waffles even on busy weekday mornings.

Just place them in a single layer on a baking sheet and pop the pan in the freezer for about 30 minutes. Once firm, transfer the waffles to a resealable freezer-safe bag or container and store in the freezer for up to 2 months.

TIPS FOR MAKING THE BEST GLUTEN FREE CARROT CAKE WAFFLES EVERY TIME:

• Do NOT over mix the batter. Whisk the wet ingredients in the order they are listed then stir in the dry ingredients until just combined
• Use any nut or seed butter of your choice: cashew butter, almond butter or pumpkin seed butter –  helps give the waffles structure and hold together better
• Allow the batter to rest while you preheat the waffle iron
• Keep carrot waffles warm in a single layer on a baking sheet in a 200 degree oven to stay crisp Other waffle recipes you might like:Pumpkin Waffles

  Egg Waffles

  Keto Waffles

  .

5 from 2 votes

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Carrot Waffles

Prep Time

5 mins

Cook Time

20 mins

Total Time

25 mins

 

These Carrot Cake Waffles are soft, thick, fluffy and so easy to make for the perfect healthy and low carb breakfast for spring or Easter brunch. Made with all the classic carrot cake flavors without the guilt. 

Course: Breakfast

Cuisine: American

Keyword: breakfast, brunch, carrot cake, carrot cake waffles, fluffy, gluten free waffles, keto, keto breakfast, low carb, paleo waffles, refined sugar free, waffles

Servings: 6 waffles (classic sized - NOT belgian)

Calories: 191 kcal

Author: Kelly

Ingredients

• 3 large eggs (for extra fluffy waffles - separate the whites & whip until stiff peaks then fold into batter at the end)
• 2 tablespoons almond butter OR nut or seed butter of your choice
• 3 tablespoons granulated monkfruit sweetener , can also use SWERVE OR erythritol, add more if you prefer a sweeter waffle
• 2 tablespoons unsweetened almond milk
• 1/8 teaspoon apple cider vinegar , optional - helps give the waffles that fluffy buttermilk texture
• 1 teaspoon maple extract OR vanilla extract
• 1 cup superfine blanched almond flour
• 2 tablespoons coconut flour
• 1.5 teaspoons baking powder
• 1 teaspoon ground cinnamon , leave out if you prefer
• 1/2 tsp ground ginger
• 1/8 tsp ground cloves
• 1/4 tsp ground nutmeg
• 1 tbsp grated carrots
• waffle maker

Serve with low carb toppings of your choice:

• Sugar free syrup raspberries, strawberries, blackberries etc.

Instructions

1. In a large mixing bowl, beat the eggs or egg yolks** then whisk in the almond butter, sweetener, milk, apple cider (if using) and maple or vanilla extract.

   **FOR extra fluffy waffles - separate the yolks and whites first & whip the whites until stiff peaks then fold into batter after you add the cinnamon

   Add the almond flour, coconut flour, baking powder, cinnamon, ginger, nutmeg and cloves. Mix until smooth then stir in the carrots - do NOT overmix.

   Allow the batter to thicken up 3-5 minutes while you preheat the waffle maker. This allows the baking powder to activate.

2. Preheat the waffle maker and spray generously with pure coconut oil spray (or olive oil spray).

   Spoon in 1/4 cup of the batter for mini waffles or 2/3 cup for Belgian waffles. Close the lid and cook until waffle light turns green (about 4-5 minutes depending on your waffle maker). For crispier waffles (recommended) , use a silicone spatula to flip the waffle over and cook again for another round (another 4-5 minutes) until the light turns green. Allow to sit for 15 seconds, then transfer the crispy waffles onto a plate.

   Repeat with remaining batter. This makes about 6 (1/4 cup) waffles or 3 (2/3 cup) Belgian waffles.

3. Serve with your favorite toppings and sides: whipped cream, melted butter, low carb syrup, chopped nuts, melted coconut butter or fresh berries.

Recipe Video

Recipe Notes

****FOR extra fluffy waffles - separate the yolks and whites & whip the whites until stiff peaks then fold into batter at the end

*For crispier waffles, flip the waffles to the other side and close the lid and cook for another 3-4 minutes - or toast in the oven or toaster oven until desired crispness.

This waffle batter makes 6 (1/4) cup mini waffles or 3 (2/3) Belgian waffles

Nutrition Facts

Carrot Waffles

Amount Per Serving (1 g)

Calories 191 Calories from Fat 144

% Daily Value*

Fat 16g25%

Carbohydrates 7g2%

Fiber 4g16%

Sugar 1g1%

Protein 9g18%

* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.