Delicious keto pumpkin waffles are made with almond flour. They are crispy on the outside, tender on the inside, and subtly sweet, with a lovely pumpkin-cinnamon flavor.
Oh, the wonderful smell that fills your kitchen when you cook these waffles! And their flavor is amazing too. They are crispy on the outside, tender on the inside, subtly sweet, with a wonderful pumpkin and cinnamon flavor.
In the summer, I like to make almond flour keto waffles dotted with fresh blueberries. In the fall and winter, these keto pumpkin waffles are one of the weekend breakfasts my family requests most often.
The ingredients you’ll need
You’ll only need a few simple ingredients to make these tasty waffles. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:
Butter for the waffle maker: It’s best to use unsalted butter. I love using creamy European butter whenever possible.
Eggs: I use large eggs in most of my recipes, this one included.
Canned pumpkin puree: Make sure it’s the unsweetened puree and not the sweetened pumpkin pie filling.
Vanilla extract: Try to use the real thing – pure vanilla extract – and not the artificially flavored stuff.
Sweetener: I use stevia. I believe it’s a safe sweetener. You can probably replace it with a granulated sweetener if you’d like.
Almond flour: An excellent flour substitute. I use blanched finely ground flour in this recipe. I don’t recommend using a coarse almond meal.
Cinnamon: Make sure it’s fresh – a stale spice can easily ruin a dish.
Kosher salt: If using fine salt, use just a pinch.
Baking soda: It should last for quite a while, but it’s still a good idea to check the date and make sure it’s fresh.
How to make keto pumpkin waffles
It’s so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
Start by plugging in your waffle maker so that it has a chance to heat up.
Simply mix everything by hand, in the order listed. I usually start with the liquid ingredients, then gradually mix in the dry ingredients.
Brush the waffle maker with melted butter. Cook the waffles until fully cooked and crisp, 4-5 minutes.
What almond flour to use
If you can, try to use the almond flour brand I recommend in the recipe card below, and please try to measure it by weight and not by volume for the most accurate results.
Although Bob’s Red Mill blanched finely ground almond flour will probably work too. But do use blanched almond flour and not almond meal.
How to sweeten these waffles
I use just a bit of stevia glycerite in these keto pumpkin waffles. I like stevia glycerite because it nearly eliminates the bitter aftertaste typical to most stevia products.
If you’d like, you can replace the stevia with 2 tablespoons of your favorite granulated sweetener.
How to serve keto pumpkin waffles
They are amazing just as they are! Since they’re already lightly sweetened, I usually top them with a little melted sweet butter.
You can also serve them with your favorite syrup, of course, or go all out and top them with some keto whipped cream.
How to store leftovers
It’s best to freeze any leftovers. And they freeze beautifully! I freeze each of them in a small freezer bag, then gently defrost in the toaster on a low setting.
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Keto Pumpkin Waffles
- 1 tablespoon melted unsalted butter for the waffle maker
- 3 large eggs
- 1 cup pure pumpkin puree
- 1 teaspoon vanilla extract
- 1/2 teaspoon stevia glycerite (equals 2 tablespoons sugar)
- 2 cups blanched finely ground almond flour (8 oz)
- 1 teaspoon cinnamon
- ¼ teaspoon Diamond Crystal kosher salt (or a pinch of fine salt)
- 1 teaspoon baking soda
- Plug in your waffle maker. Allow it to heat up, about 5 minutes for most waffle makers.
- In a small bowl, use the microwave to melt 1 tablespoon butter. Set aside.
- In a large bowl, whisk the eggs. Whisk in the pumpkin puree, vanilla, and stevia.
- Use a rubber spatula to stir in the almond flour, until well-blended. Then mix in the cinnamon, kosher salt, and baking soda.
- Brush the waffle maker plates with the melted butter. Place a heaping 1/3 cup batter per waffle in each cavity and use a spatula to spread it evenly. Close the lid and cook until set, 4-5 minutes. Repeat with one more waffle. Serve immediately.