Keto Pumpkin Waffles – fluffy, low carb waffles make a healthy breakfast or brunch for fall, Thanksgiving, Halloween or any weekend. This easy gluten free pumpkin pancake recipe is also paleo and sugar free and only uses one bowl.
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Updated October 2019
A HEALTHY HOMEMADE PUMPKIN BREAKFAST RECIPE
Breakfast will always be a favorite at our house. Oatmeal, eggs, pumpkin pancakes and of course waffles – my kids love them all!
These thick and fluffy Keto Pumpkin Waffles are easy to make and perfect for breakfast, brunch on Halloween, Thanksgiving or your next Waffle Wednesday all through October and November. They are made with healthy and simple wholesome ingredients and full of cozy autumn spices.
And the best part about this easy one bowl keto waffle recipe? It’s totally sugar free and grain free so you can still have delicious gluten free pumpkin waffles even if you are on a paleo or low carb keto diet.
INGREDIENTS YOU NEED FOR THE PUMPKIN WAFFLE MIX RECIPE:
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
- 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
HOW TO MAKE KETO PUMPKIN WAFFLES:
- COMBINE THE WET INGREDIENTS: In a large bowl beat the eggs, then whisk in the pumpkin puree, nut butter and sweetener. Pour in the milk and vanilla and mix until smooth.
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- ADD DRY INGREDIENTS: Stir in the almond flour, coconut flour, baking powder, pumpkin pie spice, cinnamon, and mix until combined.
- Allow the batter to rest for 3-5 minutes so the leavening agent can activate. The batter should be somewhat thick.
- 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.
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- 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.
- 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 PUMPKIN 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 LOW CARB PUMPKIN 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
- Please note that I use a classic waffle maker and NOT a Belgian waffle maker so this keto waffle recipe as written makes about 5-6 regular (1/4 cup) waffles
- Keep keto pumpkin waffles warm in a single layer on a baking sheet in a 200 degree oven to stay crisp.
HOW MANY CARBS ARE IN PUMPKIN WAFFLES?
The nutritional info for one serving of these fluffy pumpkin waffles is:
- 121 Calories
- 4g Net Carbs = 6g Total Carbs – 2g Fiber
- 5g Protein
- 9g Fat
MORE LOW CARB BREAKFAST IDEAS:
Keto Pumpkin Waffles – fluffy low carb waffles make a healthy breakfast or brunch for fall, Thanksgiving, Halloween or any weekend. This easy gluten free recipe is also paleo and sugar free and only uses one bowl.
- 2 large eggs , room temperature
- 4 tablespoons organic canned pumpkin OR pumpkin puree NOT pumpkin pie filling
- 2 tablespoons cashew butter, almond butter OR nut or seed butter of your choice
- 2 tablespoons monk fruit sweetener OR coconut sugar for paleo
- 2 tablespoons unsweetened almond milk , (add more as needed if you want a thinner batter)
- 1 teaspoon pure vanilla extract
- 2/3 cup super-fine blanched almond flour
- 2 tablespoons coconut flour
- 1 teaspoon baking powder
- 2/3 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- Avocado oil spray or coconut oil spray , for coating waffle maker
- Waffle maker
In a large bowl, beat the eggs then whisk in the pumpkin, nut or seed butter and monk fruit sweetener. Pour in the milk and vanilla and mix until smooth and combined.
Add almond flour, coconut flour, baking powder, pumpkin pie spice and cinnamon. Stir until batter is smooth and combined. The batter should be somewhat thick.
Allow the batter to rest for 3-5 minutes.
Meanwhile, preheat waffle iron to high heat. Coat with avocado or coconut oil spray.
Scoop 1/4 cup batter into the middle of the waffle iron (for mini waffles) or 2/3 cup of the batter for Belgian waffles and spread out slightly to desired shape / size. Close lid and cook until golden and cooked through, or according to your waffle maker's instructions. Once the light turns green or steam stops (about 4-5 minutes, flip and cook for another round (for extra crispy waffles) (another 4-5 minutes). Repeat with any remaining batter.
Allow to cool slightly then use a spatula to remove and transfer to plate.
Serve hot 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)
Carole Babis -
I double the recipe. Getting ready for the week. A great grab and go breakfast or afternoon snack too.
kat -
Thanks for sharing this recipe. I tried it and it’s really good 🙂 Try this recipe. You will not regret it
Cheryl G -
Delicious! My kids request these once a week! thank you for another hit!
wendy -
omg! we made these for our guests and they asked for the recipe. saved, printed and keeping for life!
Nina -
These were amazing! Just made them for hubby and he can’t believe they’re healthy! Yum!