Arrow Created with Sketch. Back to The Recipes Keto Pumpkin Spice Protein Waffles Low Carb Protein-Packed np_email_663301_000000 Created with Sketch. pinterest Created with Sketch. Twitter Created with Sketch. Facebook Created with Sketch. - shares Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. 5/5 - 26 Ratings PRINT Prep Time 10 minutes Cook Time 20 minutes Serving Yield four 8-inch waffles When pumpkin spice season hits, you've got to be ready. These keto pumpkin spice waffles offer an extra boost of whey protein powder and have a tender and fluffy texture thanks to a low-carb combination of almond flour and pure pumpkin puree. Like your favorite seasonal latte or Thanksgiving pie, they taste like autumn in waffle form. By: All Day I Dream About Food Ingredients 3 large Pete and Gerry’s Organic Eggs 3 tablespoons pumpkin puree 1/3 cup low-carb sweetener such as Swerve or erythritol 3/4 cup almond flour 1/2 cup unflavored whey protein powder (see notes) 1 1/2 teaspoons pumpkin pie spice 1 teaspoon baking powder 2 tablespoons unsalted butter, melted Nutritional Information Serv. Size: 1 waffle, Servings: 4 Macros per serving: 9g carbs (excluding Swerve), 18g fat, 15g protein, 2g fiber Amount Per Serving (including Swerve): Calories 250, Fat Cal. 160, Total Fat 18g (28% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 155mg (52% DV), Sodium 220mg (9% DV), Total Carb. 25g (8% DV), Fiber 2g (8% DV), Sugars 1g, Protein 15g, Vitamin A (45% DV), Vitamin C (8% DV), Calcium (25% DV), Iron (10% DV), Vitamin D (8% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet. For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post. Directions Step 1 In a large blender, combine eggs, pumpkin puree, and sweetener. Blend until smooth. Add almond flour, protein powder, spice, and baking powder, and blend again. Step 2 Pour melted butter into blender and quickly pulse to combine. Let batter stand for 10 minutes to thicken. Step 3 Preheat a waffle iron and grease if necessary. Once waffle iron is ready, add about 1/3 cup of batter and spread to the edges of the iron. Close waffle iron lid and let cook until golden brown (cook time will depend on your waffle iron). Step 4 Carefully remove cooked waffle with a fork and repeat with remaining batter. Top waffles with butter and sugar-free pancake syrup or lightly sweetened whipped cream and cinnamon and enjoy. Farm Team Tips: You can use most vegetable-based protein powders in this recipe, but avoid collagen as it will cause your waffles to stick—no matter how well you grease your waffle iron! If you have a big and deep Belgian-style waffle iron, you will need 1/4 to 1/3 cup of batter per section. To make more than one Belgian waffle, double or triple the recipe. These waffles last well in both the fridge and the freezer. For the fridge, simply stack the waffles in a covered container. For the freezer, flash freeze the waffles by laying them out on a cookie sheet and freezing until solid, then place in container or freezer bag. To reheat, let frozen waffles thaw, then warm in a toaster oven for a crispy finish oven or microwave for a softer texture. Rate this Recipe Share this Recipe How much did you enjoy this recipe? How much did you enjoy this recipe? Rate it from 1-5 to let us know! x Page 1 Copy 3 Created with Sketch. 1 Page 1 Copy 3 Created with Sketch. 2 Page 1 Copy 3 Created with Sketch. 3 Page 1 Copy 3 Created with Sketch. 4 Page 1 Copy 3 Created with Sketch. 5 Submit COMMENTS Submit * Required RESPONSES Morgan December 02, 2022 So good! Got here from all day I dream about food’s blog. She is the best low carb baker I have found. Since I don’t love sweet breakfasts, I used these for “sandwich bread” with deli turkey, tomato, havarti and greens - yum!!!! They are not too sweet to be used in a more savoury way 🏻 Reply Page 1 Created with Sketch. Ro November 30, 2022 I used unflavored pea protein powder and had to add about 1/2 cup almond milk to the mixture to make it blend in my blender. The waffles cooked beautifully after that but were just a bit dry. Topping them with whipped coconut cream, low carb syrup and some chopped pecans solved that problem and made a great breakfast. The type of protein powder you use does make a difference. Mine were slightly crispy as a good waffle should be. Thank you for offering this recipe. Reply Page 1 Created with Sketch. Kay November 01, 2022 Made chaffles ...got 11 out of recipe, using 3T of batter per chaffle.. I topped them with chopped pecans before baking. Very good. Watch close to avoid burning. Reply Page 1 Created with Sketch. Yvonne Milejczak October 31, 2021 These are yummy. I tried several recipes and this one has a my favorite. They aren’t crispy but I toasted them which helped crisp them up a bit. I used swerve brown sugar and vanilla whey protein powder because that’s what I had. I think these two things made them more flavorful. Thanks! Reply Page 1 Created with Sketch. 1 Reply [email protected] November 01, 2021 We're so happy to hear that you loved it, Yvonne! Reply Page 1 Created with Sketch. Lorena November 22, 2020 This is a great recipe. Thank you! I used pumpkin spice protein from Ancient Nutrition. Very tasty! It's a keeper. Reply Page 1 Created with Sketch. 1 Reply Marco November 24, 2020 Hey Lorena, We are glad to hear that you enjoyed this fan favorite! Reply Page 1 Created with Sketch. Caroline October 31, 2020 They were a little on the dry side! Couldn’t taste the pumpkin very much. They were our first attempt at Keto waffles. Will definitely try some others. Reply Page 1 Created with Sketch. 1 Reply [email protected] November 02, 2020 Hi Caroline, we are so sorry to heart these waffles came out a little dry for you and wonder if it could've been the particular brand of flour or protein powder you used. Regardless, perhaps try using slightly less almond flour than the recipe calls for next time and see if that adjustment helps at all. We hope you'll give some of our other keto recipes a try! Reply Page 1 Created with Sketch. Judy Ayerst November 21, 2019 Hi there I would really like to know the net carb count on these waffles please Reply Page 1 Created with Sketch. 1 Reply [email protected] December 10, 2019 Sure thing, Judy! One serving (one waffle) contains approximately 4.67g net carbs. You can find the complete nutritional information here: https://alldayidreamaboutfood.com/keto-pumpkin-protein-waffles/. Reply Page 1 Created with Sketch. Jim October 23, 2019 Carbs,Protein,Fat,Calories . do you have the numbers worked out ? i appreciate the time you take to make the recipe up and do all the math for it.. I recently made a Cheesecake for a Fat Bomb.. took me just as long to figure all the math out as it did to mix the ingredients LOL.. 37 gram of Fat per 1 slice @ 1/16th portion size... Reply Page 1 Created with Sketch. 1 Reply [email protected] December 10, 2019 Absolutely, Jim! You can find all the nutritional information here: https://alldayidreamaboutfood.com/keto-pumpkin-protein-waffles/. Each waffle has approximately 277 calories, 7.32g carbohydrates, 19.67g fat, 2.65g dietary fiber, and 17.92g protein. Reply Page 1 Created with Sketch. eli October 20, 2019 This batter would probably make a great tasting muffin, but as a waffle, it really lacks the crispy exterior that makes a waffle great! Reply Page 1 Created with Sketch. 1 Reply [email protected] October 21, 2019 We're bummed to hear that these waffles were lacking that satisfyingly crispy exterior, Eli. Nothing crisps up quite as well as wheat flour, but we'd love to get as close as possible! We appreciate knowing that there's some room for improvement in this recipe and will pass your feedback along. Reply Page 1 Created with Sketch. Laurie October 06, 2019 I love waffles, but not pumpkin. I'll give this a try and simply not add the pumpkin purée and spices. I only have a single mini waffle iron, may take a bit of time. Reply Page 1 Created with Sketch. 1 Reply [email protected] October 07, 2019 You're more than welcome to experiment, Laurie, although you might find your batter is a bit dry without the pumpkin and you need to add some additional liquid to reach the right consistency. If you do give it a try, let us know how it goes! Reply Page 1 Created with Sketch.