Your cart is empty
Translation missing: en.accessibility.loading
Free shipping for orders over £60
Rated 5.0 stars by 1 users
These low-carb pumpkin waffles are crispy on the outside and fluffy on the inside. This easy, gluten-free, low-carb recipe is sure to be a favourite this pumpkin season!
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
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.
This recipe should make at least 8 servings of 4 inch waffles.
Low-Carb Pumpkin Waffles
Please note, comments must be approved before they are published
Making it easier to adopt a low-carb lifestyle.