Breakfast - Keto Pumpkin Waffles recipes

Author: Hugh Gonzalez

Keto Pumpkin Waffles – fluffy low carb waffles make a healthy breakfast or brunch for fall, Thanksgiving, Halloween or any weekend. You can also use this mixture for sourdough pumpkin pancakes with great success!

Pumpkin Spice Coconut Flour Waffles (Paleo, GAPS)
Keto Pumpkin Waffles
Sourdough Pumpkin Waffles (or pancakes)
Pumpkin Chaffles
How do you make pumpkin waffles at home?
How to make waffles with Coconut flour?
What is the best keto waffle recipe?
How to make pumpkin chaffles in a mini waffle maker?

Pumpkin Spice Coconut Flour Waffles (Paleo, GAPS)

Perfect for freezing, these delightful spiced waffles are a delicious breakfast.
Provided by: Cara Comini
Total time: 25 minutes
Cook time: 15 minutes
Prep time: 10 minutes
Yields: 6 servings
Cuisine: GAPS,low carb,Paleo,SCD
Number of ingredients: 9

Ingredients:

4 Tablespoons melted coconut oil (butter, or ghee)
1/4 cup coconut flour
6 eggs
2 Tablespoons vanilla extract (legal (watch for added sugar))
2 Tablespoons honey
1/4 cup pumpkin puree
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg

How to cook:

Preheat waffle iron, grease generously with coconut oil.
Mix all ingredients, and use a tablespoon to evenly distribute the batter on the iron and cook 3-4 minutes, or until golden brown.

Notes: 15-Minute Paleo Pumpkin Waffles, Instructions. Whisk together eggs, coconut milk, vanilla extract and raw honey in a medium bowl. Slowly mix in the dry ingredients and the pumpkin …

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pumpkin spice coconut flour waffles paleo gaps spice coconut flour waffles paleo gaps sourdough pumpkin waffles or pancakes

Keto Pumpkin Waffles

Keto Pumpkin Waffles – fluffy low carb waffles make a healthy breakfast or brunch for fall, Thanksgiving, Halloween or any weekend. This easy gluten free recipe is also paleo and sugar free and only uses one bowl.
Provided by: Kelly
Total time: 19 minutes
Cook time: 12 minutes
Prep time: 7 minutes
Yields: 7 servings
Cuisine: American
Number of ingredients: 13

Ingredients:

2 large eggs (, room temperature)
4 tablespoons organic canned pumpkin OR pumpkin puree (NOT pumpkin pie filling)
2 tablespoons cashew butter, almond butter (OR nut or seed butter of your choice)
2 tablespoons monk fruit sweetener (OR coconut sugar for paleo)
2 tablespoons unsweetened almond milk (, (add more as needed if you want a thinner batter))
1 teaspoon pure vanilla extract
2/3 cup super-fine blanched almond flour
2 tablespoons coconut flour
1 teaspoon baking powder
2/3 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
Avocado oil spray or coconut oil spray (, for coating waffle maker)
Waffle maker

Nutrition:

How to cook:

In a large bowl, beat the eggs then whisk in the pumpkin, nut or seed butter and monk fruit sweetener. Pour in the milk and vanilla and mix until smooth and combined.Add almond flour, coconut flour, baking powder, pumpkin pie spice and cinnamon. Stir until batter is smooth and combined. The batter should be somewhat thick.Allow the batter to rest for 3-5 minutes.
Meanwhile, preheat waffle iron to high heat. Coat with avocado or coconut oil spray.
Scoop 1/4 cup batter into the middle of the waffle iron (for mini waffles) or 2/3 cup of the batter for Belgian waffles and spread out slightly to desired shape / size. Close lid and cook until golden and cooked through, or according to your waffle maker's instructions. Once the light turns green or steam stops (about 4-5 minutes, flip and cook for another round (for extra crispy waffles) (another 4-5 minutes). Repeat with any remaining batter.Allow to cool slightly then use a spatula to remove and transfer to plate.
Serve hot with whipped coconut cream, sugar free syrup, or other toppings as desired.

Notes: Pumpkin Coconut Flour Waffles (GAPS, SCD, Instructions Preheat waffle iron, grease generously with coconut oil. Mix all ingredients, and use a tablespoon to evenly …

Sourdough Pumpkin Waffles (or pancakes)

Deliciously spiced pumpkin sourdough waffles - perfect for cosy fall breakfasts! You can also use this mixture for sourdough pumpkin pancakes with great success!
Provided by: The Pantry Mama
Total time: 20 minutes
Cook time: 10 minutes
Prep time: 10 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 10

Ingredients:

200 g Sourdough Starter (discard or fed and bubbly)
2 Eggs
200 g Pumpkin Puree (canned or homemade)
5 g Vanilla Essence (1 teaspoon)
50 g Butter (Melted)
150 g All Purpose Flour
50 g Sugar
12 g Baking Powder (2 teaspoons)
5 g Salt (1/2 teaspoon)
Pumpkin Spice (to taste - I suggest 1 teaspoon)

Nutrition:

How to cook:

In a large mixing bowl, mix together sourdough starter, pumpkin puree, vanilla and eggs until well combined.
Pour in the melted butter and stir through the starter mixture.
In a separate bowl, mix together flour salt, baking powder (pumpkin spice if using) and sugar.
Now pour the liquid ingredients into the dry ingredients.
Mix until it forms a thick, spoonable batter. If using for pancakes, add a little milk and make the mixture just a little thinner.
Heat up your waffle iron and spoon mixture into the iron. Cook to your liking (these waffles are delicious soft or crispy). I cook them a little longer, making them brown and crispy.

Notes: Easy Coconut Flour Waffles, Ingredients 1/4 cup coconut flour, sifted 3 tablespoons coconut sugar or equivalent keto granulated sweetener (like swerve or monk fruit) 1 teaspoon …

Pumpkin Chaffles

These low carb waffles are packed with pumpkin flavor and perfect for a grain free and gluten free diet!
Provided by: Karly Campbell
Total time: 17 minutes
Cook time: 12 minutes
Prep time: 5 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 6

Ingredients:

Nutrition:

Calories: 323 calories
Carbohydrate: 8 grams carbohydrates
Cholesterol: 239 milligrams cholesterol
Fat: 21 grams fat
Fiber: 2 grams fiber
Protein: 17 grams protein
Saturated Fat: 11 grams saturated fat
Serving Size: 2 waffles
Sodium: 368 milligrams sodium
Sugar: 1 grams sugar
Trans Fat: 0 grams trans fat
Unsaturated Fat: 6 grams unsaturated fat

How to cook:

Plug in waffle maker to preheat. Spray with non-stick spray.
Add the eggs, pumpkin puree, pumpkin pie spice, coconut flour, and vanilla to a small bowl and whisk well to combine.
Stir in the cheese.
Spoon 1/4 of the batter into the hot waffle iron and smooth the batter out to the edges of the waffle iron.
Close the iron and cook for 3 minutes.
Remove the waffle and set aside. Repeat with remaining batter.
Serve hot with butter and sugar free syrup, as desired.

Notes: Paleo Pumpkin Waffles, Put half of the raspberries in a small saucepan with a pinch of salt and 2 tablespoons water. Heat over medium-high heat, stirring …