These low-carb pumpkin waffles are crispy on the outside and fluffy on the inside. This easy, gluten-free, low-carb recipe is sure to be a favourite this pumpkin season!
Low Carb
Keto
Clean Keto
Paleo
Gluten Free
Vegetarian
Vegan
Nutrition
Serving: 1WaffleCalories: 175kcalCarbs: 4gProtein: 8gFat: 14g
We provide approximate nutritional information for convenience and as a courtesy. Please note that this may vary depending on the products you use. Please read our full nutrition disclaimer for more information.
Ingredients
- 200 g Almond flour
- 170 g Pumpkin puree
- 80 g Granulated erythritol
- 2 tsp Baking powder
- 1 tsp Ground cinnamon
- 1 tsp Vanilla extract
- 4 Eggs (large)
- 1/2 tsp Ground ginger
- 80 ml Almond milk (unsweetened)
Instructions
- Preheat your waffle iron and grease with butter.
- In a large bowl, combine the almond flour, erythritol, baking powder, cinnamon and ginger.
- Fold in the wet ingredients: Eggs, pumpkin puree, almond milk and vanilla extract. Keep folding until well combined and thickened.
- Scoop approx 1/4 of the mixture into each quarter of your waffle maker, making sure you spread the batter to the edges.
- Cook until golden brown on both sides. Enjoy!
Notes
This recipe should make at least 8 servings of 4 inch waffles.
Tried this recipe?Let us know how it was!