Prep Time: 10 minutes
Cook Time: 20 minutes
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.
Directions
- 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.
- Pour melted butter into blender and quickly pulse to combine. Let batter stand for 10 minutes to thicken.
- 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).
- 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.
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