Enjoy these keto-friendly pumpkin waffles for the perfect fall breakfast. Enjoy them topped with your favorite sugar-free syrup, toasted pecans, or some fresh whipped cream.
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Fall is in the air, and as always, I am 100% here 👏 for 👏 it 👏. These Waffles are the perfect breakfast to welcome in the most magical and amazing time of year.
This recipe was inspired by both my keto pancakes and my fluffy keto waffles. The pancakes are one of the top-rated recipes on my site and they are SO easy, and the waffles are so decadent and delish! Combining the two is the best of both worlds 😊
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Ingredients and substitutions
- Almond Flour (I use a super fine almond flour for the best results)
- Baking Powder
- Pumpkin Pie Spice (storebought or homemade will work!)
- Brown Sugar Substitute or sweetener of choice
- Eggs
- Cream Cheese
- Vanilla Extract or vanilla bean paste
- Pumpkin Puree
- Butter or coconut oil
- Sugar-free maple syrup, chopped pecans, and fresh whipped cream for serving
See the recipe card for quantities.
Instructions
I am not even kidding when I say that making these waffles is about as easy as it gets.
Preheat your waffle iron. While it is heating, add all of the ingredients (except the optional toppings) to a blender (or a mixing bowl if you prefer to use an immersion blender)
Blend the ingredients until smooth, scraping down the blender (or bowl) occasionally to ensure the batter is well combined.
Pour some of the batter onto the hot waffle maker and close the top. Cook for a few minutes or until the steam coming from the waffle maker begins to slow down.
Note: I love using a mini waffle maker! It makes the perfect size waffles and can also be used for the infamous keto chaffles. I used just under a quarter of a cup of batter for this mini waffle maker.
Carefully raise the lid of the waffle maker and remove the waffle. Repeat with the remaining batter.
Tip: If the lid to your waffle maker doesn't raise easily or feels 'stuck' to the waffle, then your waffle likely needs to cook a bit longer.
Equipment
Having the right equipment for this recipe is essential. It is pretty difficult to make a waffle without a waffle maker after all! Luckily there isn't much you will need:
- Blender or immersion blender
- Waffle maker
- Measuring cups and spoons
- Rubber spatula
Storage
Store leftover waffles in a sealed container in the fridge for up to 5 days or in the freezer for up to 6 months.
To reheat simply pop them in the microwave or even in your toaster until warm.
Waffles are the typical bread or cake-based breakfast food that we are all familiar with. Keto waffles are generally made with almond or coconut flour as a base.
Chaffle stands for cheese waffle. A chaffle is made by putting cheese and eggs in a waffle iron until the cheese gets crispy. They are great zero-carb subs for buns or bread.
These keto pumpkin waffles have 6 grams of total carbs, and 3 grams of fiber for a total of 3 net carbs per serving. One serving is 2 mini waffles.
I suggest butter, sugar-free maple syrup, toasted pecans, and homemade cinnamon whipped cream!
Top tip
Make some homemade cinnamon whipped cream to top these waffles by combining one-half cup of heavy whipping cream with two tablespoons of sweetener and one-half teaspoon of cinnamon. Beat with an electric mixer until the cream has thickened and enjoy!
📖 Recipe
Keto Pumpkin Waffles
Equipment
- Blender
- Waffle Maker
Ingredients
- 1 cup Almond Flour
- ½ tablespoon Baking Powder
- 1 ½ teaspoon Pumpkin Pie Spice
- ¼ tablespoon Brown Sugar Substitute or sweetener of choice
- 4 Eggs
- 3 oz Cream Cheese
- 1 teaspoon Vanilla Extract
- ½ cup Pumpkin Puree
- 4 tablespoon Butter melted
- Sugar-free maple syrup, chopped pecans, and fresh whipped cream. optional, for serving
Instructions
- Place all of the ingredients into a blender and pulse until smooth.1 cup Almond Flour, ½ tablespoon Baking Powder, 1 ½ teaspoon Pumpkin Pie Spice, ¼ tablespoon Brown Sugar Substitute, 4 Eggs, 3 oz Cream Cheese, 1 teaspoon Vanilla Extract, ½ cup Pumpkin Puree, 4 tablespoon Butter
- Preheat your waffle maker. If your waffle maker isn't non-stick, then spray it with non-stick spray.
- Spray waffle maker with non-stick cooking spray if needed. Pour batter onto hot waffle maker (For the mini waffle maker, I used just under ¼ cup of batter) Close the waffle maker and cook for several minutes, until the steam coming from waffle maker slows down a bit.
- Slowly open the waffle maker (if it doesn't open easily, your waffle likely needs to cook longer) remove the waffle and repeat the process with the remaining batter.
- Serve the waffles topped with your favorite sugar-free syrup, chopped pecans, and/or whipped cream.
Be sure to read the entire post for tips, tricks, and help troubleshooting.
The nutrition information listed here is only an estimate and is simply provided as a courtesy. It nor any other information within this post should constitute medical or nutritional advice. Be sure to read all packaging and ingredient labels for potential allergens. Optional ingredients are not included unless otherwise specified.
Nutrition
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Melissa says
If you're able to get past the texture it may be enjoyable, I was not.
Aline says
Waffles so good and fluffy. Thanks for this great recipe.
Alayne says
I added another half a teaspoon of brown sugar, and an extra dash of vanilla. We’ll make it again!
Michelle W says
So good! Mine came out crispy on the outside, but soft and fluffy on the inside! Really enjoyed the pumpkin flavor
Bethany McCreary says
They looked good til I tried getting them out of the waffle maker. They didn’t stick but just shredded.
Tara says
I love these waffles. I love that you can add all ingredients right into a blender. It makes them quick and easy to make. They are great with syrup and toppings, but I can eat these plain as well because they have great flavor on their own. For texture, I added some chopped walnuts to a batch which turned out really yummy! Thank you for sharing your recipe!