Gluten Free & Keto Pumpkin Waffles ?
Pillowy Soft ☁️
Blame it on fall, but we’re having a pumpkin moment (yups, still!). And let’s just say that these gluten free, paleo & keto pumpkin waffles are a true breakfast treat come fall.
Pillowy soft, bursting with flavor, and with a killer bite, these are not your usual paleo or keto waffles. i.e. they are neither dense, crumbly nor eggy. Rather, think pure fluffy and pillowy pumpkin goodness.
The Pumpkin Pie Spice ?
We recently made a homemade pumpkin pie spice batch, with freshly grated nutmeg. And it was killer, so we highly suggest you ditch the pre-made mix.
The Sweetener ?
If making the keto version, we prefer a stevia & erythritol blend for sweetener. And we like Pyure best (though Swerve works great here too).
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Though do note that we find Pyure to be quite sweet (despite it technically being just twice as sweet as sugar). So be sure to add it little by little to taste! We find 2 tablespoons to be enough, particularly if having with the frosting. But feel free to go up to 6, depending on chosen topping (if any!).
And if unrestricted by sugars, we find that 2 tablespoons of maple syrup are ideal.
The Homemade Buttercream Frosting ☁️
Frosting might not be the first thing which comes to mind when you think waffles, but we truly love lathering our cream cheese buttercream frosting on more than just cupcakes.
Fact is, if keto, this high-fat and nil-carb frosting is a truly ideal waffle (or pancake!) topping.
A blend of cream cheese, organic grass-fed butter, Madagascar vanilla, and Pyure. It really is the bomb, so don’t miss out. ?
Plus (we repeat), nil carbs per frosting serving.
But if you really must miss out, we highly suggest a dollop of grass-fed butter and a decent drizzle of maple syrup or low-carb alternative (such as Lakanto’s or Sukrin’s).
And at just 7g net carbs per whole Belgian waffle (i.e. 1.75g per waffle bite), they make for one killer treat come fall. ?
Pillowy Soft Gluten Free, Paleo & Keto Pumpkin Waffles
Pillowy soft, bursting with flavor, and with a killer bite, these gluten free, paleo & keto pumpkin waffles are a real treat come fall.
Ingredients
For the keto pumpkin waffles
- 100 g almond flour
- 42 g coconut flour
- 2-6 tablespoons Pyure * or maple syrup
- 2 teaspoons homemade pumpkin pie spice
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon xanthan gum
- 1/2 teaspoon kosher salt
- 4 eggs
- 27 g cream cheese
- 60 g organic grass-fed butter or coconut oil melted
- 1 teaspoon orange zest optional
- 2 teaspoons vanilla extract
- 2 teaspoons apple cider vinegar
- 140 g canned pumpkin puree
- 1-1/4 cup water **
To serve
- 1/2 batch cream cheese buttercream frosting optional (but highly recommended!)
- Lakanto’s maple flavored sugar-free syrup optional
Instructions
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Mix thoroughly together in a bowl the almond flour, coconut flour, Pyure (or sweetener of choice), pumpkin pie spice mix, baking powder, baking soda, xanthan gum and salt. Set Aside.
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Add eggs, cream cheese, melted butter, orange zest (optional), vanilla extract, apple cider vinegar, pumpkin puree and water to a blender and process until smooth.
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Add in flour mixture and process until thoroughly combined. The batter will be thick, rather than runny. Cover and let rest for 10 minutes. Preheat waffle iron.
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Grease waffle iron and spoon in the batter. Close and cook on high for 10 to 12 minutes.
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Note that the waffles are very tender to touch when just cooked, so you may need to tip the waffle iron to get these guys out.
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(Optional) Make cream cheese buttercream frosting while waffles are cooking.
Recipe Notes
*We find Pyure to be quite sweet (despite it technically being just twice as sweet as sugar). So be sure to add it (or any sweetener of choice) little by little to taste. We find 2 tablespoons to be enough, particularly if having the waffles with the frosting. But feel free to go up to 6, depending on topping (if any).
**Different coconut flours soak up mixture differently, so add water as needed. The mixture should be thick, but your blender should run without a problem.
Hello, Can I use a stand mixer or blender is a must?
Thanks
No subs at all, other than using erythritol, 2 TBSP.
Don’t know then… possibly need to grease the waffle better? Different types of pumpkin puree can lead to different textures too, but shouldn’t affect wether they stick or not xo
This is the first gnom gnom recipe I have made that was a flop-they stuck so badly to the waffle iron that it was impossible to remove them. I then tried to make pancakes out of the remaining batter-a complete disappointment.
Well that is a bummer El! Though I would need more info to know why it was such a flop (any subs etc?). The waffles are delicate coming out of the iron, but they definitely shouldn’t stick!
Delicious, double check depending on your waffle iron thickness on cooking times. I also drizzled warm almond butter and topped with chopped pecans.
I made these this morning. Excellent!! They did get stuck in my waffle iron though but I got them loose. I’ll definitely make these again.
Glad you liked them Chrissy! And YUP getting them out is a bit tricky as they’re very tender when just made. I find it’s the same thing with most keto muffins, but at least you can leave those in the tray to toughen up a bit! xo and thanks so much for reporting back!
I made these following the success of your pie crust and they are excellent as well! Thank you for making such yummy things for this WOE 🙂
justine x
I forgot to add that I did have them with the buttercream and that is such an excellent recipe as well! Such a great idea to up the fat! xxx
Well hello again Justine!! 😉 Thanks so much for all the love! Glad you’re enjoying our recipes xxx!!