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 - 3 Ratings PRINT Page 1 Created with Sketch. Prep Time 10 minutes Cook Time 20 minutes Serving Yield 4 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 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. Notes: 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 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.