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.
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
- 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.
- Heat up your waffle iron and use cooking spray (I use TJ’s Coconut Oil Cooking Spray, Love it!)
- 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.