Keto Pumpkin Waffles
Pumpkin waffles are perfect year-round as pumpkin is full of Vitamin A! These pumpkin waffles are made using almond flour, sweetener, cinnamon, baking powder, salt, fresh eggs, pumpkin puree, unsweetened almond milk, and vanilla extract. The result is a fragrant waffle that is golden brown on both
How to Make It
Step
Recipe Steps steps 9 1 h 15 min
Step 1
To begin, plug in a mini waffle iron and allow it to come up to temperature while you prepare the waffle batter.
Step 2
Combine the dry ingredients, including the almond flour, granulated sweetener of choice, baking powder, and kosher salt.
Step 3
Next, combine the liquid ingredients, including the eggs, almond milk, pumpkin puree, and vanilla extract.
Step 4
Combine the liquid ingredients into the dry ingredients and whisk well to mix. The ingredients should make a thick batter.
Step 5
Brush the iron with melted coconut oil using a silicone brush.
Step 6
Pour enough batter to cover the bottom of the iron barely. Adding the batter also can be achieved by filling a 2.8 oz cookie scoop.
Step 7
Cook waffles for 5-6 minutes, erroring on the side for more time. If the waffles will not come out of the iron easily, give them another minute. Remove the waffle from the iron by using a rubber spatula. Gently lift the waffle from the iron and directly pull the waffle up. This method will help the waffle not to break.
Step 8
Set the waffle aside on a plate and repeat with the remaining batter.
Step 9
Top hot waffles with softened butter and maple syrup.
Ingredients
- Almond flour – 2.5 cup
- Monk Fruit Erythritol Blend – 3 tbsp
- Baking powder – 1 tsp
- Coarse Kosher Salt – 0.25 tsp
- Raw egg – 2 large
- Pumpkin – 1 cup
- Almond milk, plain or original, unsweetened – 1 cup
- Vanilla extract – 1 tsp
- Coconut oil – 1 tbsp
- Butter – 5 tbsp
- Keto Maple Syrup – 10 tbsp