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.
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.