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 keto pumpkin 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 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.
How to sweeten keto pumpkin waffles
I use just a bit of stevia glycerite to very lightly sweeten them. 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.
Is this a healthy recipe?
I believe it is. Eggs, pumpkin and almond flour, the main ingredients in this recipe, are all very healthy. These waffles are very lightly sweetened, and I believe that stevia is the healthiest non-nutritive 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.
What almond flour to use
If you can, try to use the almond flour brand I recommend in the recipe card below, and please 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 store keto pumpkin waffles
It’s best to freeze any leftovers. And they freeze beautifully! I freeze each of the waffles in a small freezer bag, then gently defrost in the toaster on a low setting.
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 almond flour (8 oz)
- 1 teaspoon cinnamon
- ¼ teaspoon 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.