Low-Carb Pumpkin Waffles
Rikke SvartangenLow-Carb Pumpkin Waffles
Low-Carb Food Co
4
10 minutes
20 minutes
175
American
Breakfast
Pumpkin waffles made entirely with almond flour, which behaves differently from wheat in a waffle iron and needs a little patience. The batter is pumpkin puree, four eggs, almond milk, cinnamon and ginger, sweetened with erythritol. Leave each waffle in the iron longer than you think, ideally until the steam stops, because almond flour waffles set as they crisp and lifting the lid early tears them in half. The batch makes four at 4g carbs, 14g fat and 8g protein each. They reheat properly in a toaster rather than a microwave, so cook the full batch and keep the spares in the freezer for weekday breakfasts.
Ingredients
200g Almond Flour
170g Pumpkin Puree
80g Erythritol (granulated)
1 tsp Baking Powder
1 tsp Ground Cinnamon
1 tsp Vanilla Extract
4 Eggs (large)
½ tsp Ground Ginger
80 ml Unsweetened Almond Milk
Directions
Pre heat your waffle iron and grease with butter.
In a large bowl, combine the almond flour, erythritol, baking powder, cinnamon and ginger.
Fold in the wet ingredients: Egg, pumpkin puree, almond milk and vanilla extract. Keep folding until well combined and thickened.
Scoop approx ¼ of the mixture into each quarter of your waffle maker, making sure you spread the batter to. the edges.
Cook until golden brown on both sides.
