Low Carb Pumpkin Waffle Recipes

KETO PUMPKIN WAFFLES

Steps:

• 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.

LOW CARB PUMPKIN WAFFLE

Steps:

• In a mixing bowl, mix all ingredients except butter whisking to form a smooth batter.
• Melt butter and pour slowly into the batter whisking to evenly distribute the butter.
• Pour batter into preheated waffle maker. Note: this recipe makes one large belgian style waffle.
• Follow waffle maker's instructions, cooking until crisp and browned. Note: found that cooking on medium heat until "sizzling" slows resulted in a perfect waffle.