These keto pumpkin waffles are soft and fluffy inside with lightly crisp edges and plenty of cozy pumpkin spice flavor. Made with pumpkin puree, coconut flour, eggs, and cream cheese, they’re an easy low-carb breakfast that comes together in one bowl.
They’re naturally gluten-free, grain-free, and made without added sugar, making them especially good for fall mornings, weekend brunch, or Thanksgiving breakfast.
Pumpkin puree keeps the waffles soft without making them heavy, while pumpkin pie spice gives them that warm fall flavor. Add butter, sugar-free syrup, chopped pecans, or whipped cream and serve them straight from the waffle maker.
Why You’ll Love These Keto Pumpkin Waffles
- Easy one-bowl recipe: Whisk everything together and the batter is ready for the waffle maker.
- Soft and fluffy: Cream cheese and pumpkin puree help create a tender center with lightly crisp edges.
- Full of pumpkin spice flavor: Pumpkin puree and pumpkin pie spice make these perfect for fall.
- Gluten-free and low carb: Coconut flour keeps the recipe grain-free without needing almond flour.
Ingredients for Keto Pumpkin Waffles
You only need a handful of simple ingredients to make these low-carb pumpkin waffles.
- Eggs – Use large, room-temperature eggs to help the batter mix smoothly and give your waffles structure. Room temp eggs also help avoid that “eggy” taste.
- Cream Cheese – Softened full-fat cream cheese adds creaminess and helps create a thick, smooth batter. Make sure it’s at room temperature to prevent lumps.
- Coconut Flour – A great low-carb and gluten-free flour alternative, coconut flour adds body and texture to the waffles while keeping the carb count low.
- Pumpkin Puree – For that rich pumpkin flavor and soft texture. Homemade pumpkin puree is great, but canned (unsweetened) works just as well.
- Sweetener – Choose a keto-friendly powdered sweetener like erythritol, allulose, or monk fruit. Powdered versions blend more easily into the batter.
- Baking Powder – A little baking powder gives your waffles a beautiful rise, making them light and fluffy.
- Vanilla Extract – Use a high-quality vanilla extract for that warm, sweet aroma that pairs perfectly with pumpkin and spice.
- Pumpkin Pie Spice – A cozy blend of cinnamon, nutmeg, ginger, and cloves. You can use store-bought or homemade pumpkin pie spice for that classic fall flavor.
How to Make Keto Pumpkin Waffles
These coconut flour pumpkin waffles come together in just a few simple steps.
1. Make the Batter
Add the eggs, pumpkin puree, sweetener, baking powder, cream cheese, coconut flour, vanilla extract, and pumpkin pie spice to a large bowl.
Whisk until smooth and well combined. The batter should be slightly thick but still pourable.
2. Preheat the Waffle Maker
Heat your waffle maker to medium-high.
Lightly spray it with nonstick cooking spray or brush it with melted butter if needed to prevent sticking.
3. Cook the Waffles
Pour some of the pumpkin waffle batter into the center of the waffle maker, being careful not to overfill it.
Close the lid and cook for 4–5 minutes, or until the waffle is golden brown and cooked through.
Cooking time can vary slightly depending on your waffle maker.
4. Serve
Carefully remove the waffle and repeat with the remaining batter.
Serve warm with your favorite low-carb toppings.
Best Toppings for Pumpkin Waffles
These pumpkin waffles are delicious on their own, but toppings make them even better.
- Butter – Add a pat of butter while the waffles are still warm.
- Sugar-Free Syrup – Drizzle a little over the top just before serving.
- Whipped Cream – Adds a light, creamy topping that pairs well with pumpkin spice.
- Keto Caramel Sauce – A small drizzle adds caramel flavor that works especially well with pumpkin.
- Chopped Pecans or Walnuts – Perfect if you want a little extra crunch.
- Sugar-Free Chocolate Chips – Sprinkle a few over warm waffles so they soften slightly before serving.
How to Store Keto Pumpkin Waffles
Let leftover waffles cool completely before storing them.
Refrigerator: Place the waffles in an airtight container and refrigerate for up to 4 days.
Freezer: Arrange the cooled waffles in a single layer and freeze until firm. Transfer them to a freezer-safe bag or container and freeze for up to 2 months.
To reheat: Use a toaster or toaster oven if you want the edges crisp again. You can also warm them in the microwave for a softer texture.
Frequently Asked Questions
Can I Freeze These Keto Pumpkin Waffles?
Yes, these pumpkin waffles are freezer-friendly. First, let the pancakes cool completely, then transfer them to a plate and freeze for 30 minutes. Once they are hardened, add the pancakes to a freezer-safe bag and store them in the freezer for up to one month.
To reheat them, you can use the toaster or microwave until their heat is through.
Do I Have To Grease The Waffle Maker?
It’s not necessary to grease the waffle iron before cooking the waffles, but if you are worried about it, you can spray the waffle iron with coconut oil spray.
Can I Make Pancakes With This Recipe?
Yes. If you don’t have a waffle maker, cook the batter in a lightly greased nonstick skillet over medium heat.
Add a small amount of batter for each pancake and cook until bubbles begin forming on the surface. Flip and continue cooking until set.
Because waffle makers and skillets cook differently, the pancakes may be slightly softer than the waffles.
Why Are My Waffles Sticking to the Waffle Maker?
Make sure the waffle maker is fully preheated before adding the batter. You can also lightly grease the plates before cooking.
Avoid opening the waffle maker too early. Let the waffle cook until the outside has set and become golden before lifting the lid.
More Keto Pumpkin Recipes
- Keto Pumpkin Cheesecake Muffins
- Keto Pumpkin Mousse
- Keto Pumpkin Spice Latte
- Creamy Keto Pumpkin Soup
Keto Pumpkin Waffles
Description
Ingredients
- 2 eggs large
- 4 tbsp pumpkin puree not pumpkin pie filling
- 2 tbsp sweetener
- ½ tsp baking powder
- 2 oz cream cheese
- 2 tbsp coconut flour
- 1 tbsp vanilla extract
- 1 tsp pumpkin pie spice
Instructions
- Mix the Ingredients. In a large mixing bowl, add all of the ingredients and whisk until smooth and well combined. The batter should be slightly thick but pourable.
- Preheat the Waffle Maker. Heat your waffle maker to medium-high. Lightly spray with non-stick cooking spray or brush with melted butter to prevent sticking.
- Cook the Waffles. Pour the pumpkin waffle batter into the center of the waffle maker (don’t overfill). Close the lid and cook for 4–5 minutes, or until the waffle is golden brown and cooked through.
- Serve and Enjoy. Carefully remove the waffle and repeat with the remaining batter. Serve warm with your favorite low-carb toppings like butter, whipped cream, or sugar-free syrup.
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.