Recipe: Low Carb Pumpkin Waffles

I woke up this Sunday and wanted..nay..CRAVED pumpkin waffles. There is a breakfast eatery near me that makes amazing, delicious, fantastic pumpkin waffles. But are they low carb? Nope. So after a pep talk to motivate my lazy bum, I glanced through some low carb waffle recipes online to get an idea of measurements, and whipped up a small batch of low carb pumpkin waffles for myself. Which turned out to be so easy and quick (under 10 minutes) that I was ashamed I even considered driving to wait in a brunch line to pay money for the unhealthy version.

Pacman low carb Waffle

Pacman Pumpkin Low Carb Waffle goes OM NOM NOM

Like I mentioned, there are a lot of great low carb waffle recipes out there – some use cream cheese as the base, others use protein powder and a mixture of other types of low carb flours. Although I like the cream cheese version, I like the almond flour version a lot more.


  • 1 cup almond flour
  • Liquid stevia ~six drops
  • 1/2 tsp vanilla extract
  • 3/4 cup of canned pumpkin
  • 2 eggs
  • 1/2 tbsp baking powder (aluminum free or gluten free, if that is yo thang)
  • 3/4 cup half n’ half (or whole cream)
  • Dash o’ salt

Low Carb Pumpkin Waffle

Low Carb Pumpkin Waffle

  1. Mix all ingredients! If you are fancy person, I think you mix the dry and then mix in the wet. I am not fancy, I glopped it all together in one bowl.
  2. Heat up your waffle iron and use cooking spray (I use TJ’s Coconut Oil Cooking Spray, Love it!)
  3. As they say, “cook according to directions” and enjoy yourself a nommy waffle morning!
    I’m not a huge fan of syrup, but according to Becky on the LCK Facebook page, she really likes Joseph’s Sugar Free Maple Syrup.

    Makes 2.5 servings. Yes, I got two whole waffles and one half waffle out of this. Double ingredients to make more. They are super filling; I thought I could glutton on all of them and got as far as 1.25 waffles before bagging up the rest for tomorrow.

    Need an ‘on the go’ morning breakfast option? Check out the bacon egg muffin recipe.

    Low Carb Pumpkin Waffle Nutrition

    Low Carb Pumpkin Waffle Nutrition

    Recipe Name
    Low Carb Pumpkin Waffles
    Published On
    Preparation Time
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    Average Rating
    3.5 Based on 3 Review(s)

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6 thoughts on “Recipe: Low Carb Pumpkin Waffles

    • Hey hey! My pumpkin puree was very thick, so in my instance I’d add a few extra tablespoons of liquid, but if your mixture isn’t super thick, you can use it for pancakes as well! Let me know how it turns out! ^_^ /

    • Hey Karlen! I refrigerated mine overnight and then put it in the microwave next day and it was super duper tasty. I haven’t yet frozen any – I need to make another batch to share with coworkers and I’ll freeze one for a few days and try it out. If you try it out, let me know how it works!!

  1. We made these this morning. We decided to spice ’em up a bit by adding some cinnamon, clove and nutmeg. Threw in a couple tablespoons of ground flaxseed too, to up the fiber a bit. Then I created a low carb “syrup” by melting some coconut oil, adding a little butter, then once it was liquified I sprinkled in some stevia powder and a little splash of vanilla. They were quite tasty if I do say so myself. They didn’t hold together very well, which was probably due to the flaxseed, but yummy regardless of their less than pretty appearance!

    • Wow, that low carb syrup sounds fantastic. Hmmm interesting that they didn’t hold together – did you sub out the flour with the flaxseed, or just add in the flaxseed? I am glad they were yummy!!

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