Pumpkin keto waffles are undeniably good: they have a unique flavor, a delicate texture, and a crispy crust – it’s all there! What’s more, they also cook in 15 minutes! So, if you are in a hurry in the morning – this keto recipe is just for you!)
Cooking time 15 minutes
Portion Quantity 2
Ingredients :
Almond flour 50g
A big egg 2 eggs
Coconut milk 30 ml
Pumpkin puree 25g
Erythritol 3 tablespoons
Flax seeds 2 tablespoons
Leavening agent – half teaspoon
Vanilla Extract to taste
Step 1
In a large bowl mix all the liquid ingredients
Step 2
Mix thoroughly until the mixture is smooth
Step 3
Pour all the dry ingredients into a sifter. I highly recommend sifting the flour, as it greatly affects the texture of the dough
Step 4
Sift all the dry ingredients into the liquid mixture
Step 5
Mix everything until the dough is the consistency of liquid sour cream
Step 6
Heat a waffle iron and grease it with coconut oil. I only use it for frying as it doesn’t release carcinogens at high temperatures
Step 7
The waffles usually bake for 5-6 minutes, but the time may vary depending on your waffle maker, so, keep the lid on for the first three minutes and then check to see if they are ready.
Top the finished waffles with calorie-free maple syrup and garnish with pecans
Bon appetit!
Energy content per serving
Calories from fat 197
Calories: 296
Fats: 21.9g
Carbohydrates: 13.4 g
Fiber: 6.3 g
Assimilable carbohydrates: 7.1 g
Protein: 14.2 g
