Description
Keto pumpkin waffles bring a delightful twist to your weekend breakfast, offering flavors of autumn in a low-carb format.
Ingredients
- 1 cup almond flour
- ½ tablespoon baking powder
- 1 ½ teaspoons pumpkin pie spice
- ¼ tablespoon brown sugar substitute or sweetener of choice
- 4 eggs
- 3 ounces cream cheese
- 1 teaspoon vanilla extract
- ½ cup pumpkin puree
- 4 tablespoons melted butter
- Sugar-free maple syrup (for serving)
- Chopped pecans (optional, for topping)
- Fresh whipped cream (optional, for serving)
Instructions
- Place all ingredients into a blender and pulse until smooth and well incorporated.
- Preheat your waffle maker and spray with non-stick cooking spray if necessary.
- Pour about ¼ cup of batter onto the hot waffle maker.
- Close the waffle maker and cook until the steam slows down, indicating they’re ready.
- Carefully open the waffle maker. If the waffle resists, cook a little longer.
- Remove the waffle and repeat with the remaining batter.
- Serve warm, topped with sugar-free syrup, chopped pecans, and fresh whipped cream if desired.
Notes
Ensure cream cheese is at room temperature for a smooth batter. For added texture, fold in chopped pecans into the batter.