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 ?
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 ☁️
Fact is, if keto, this high-fat and nil-carb frosting is a truly ideal waffle (or pancake!) topping.
Plus (we repeat), nil carbs per frosting serving.
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.
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 **
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.
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.
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.
Grease waffle iron and spoon in the batter. Close and cook on high for 10 to 12 minutes.
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.
(Optional) Make cream cheese buttercream frosting while waffles are cooking.
*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.