Vegan Keto Carrot Cake Waffles (gluten-free, grain-free, coconut-free, soy-free, nut-free)
Note: Hi, friends! Just a a quick reminder – some of the links on this site are affiliate links, and so I may earn a little cash on qualifying orders. It doesn’t cost you anything extra, and is a nice way to help support this site! I also want to point out that I don’t promote products I haven’t actually tried or products that I don’t trust. 🙂
Ahoy, friends! Spring is in full blast here in New England, and since I’ve been hanging around my house a lot lately (as I imagine most of you have as well), I’ve been doing a lot of springtime cooking and baking. If you’ve been reading this blog or following me on social media for an appreciable amount of time, you’ve probably figured out that waffles are one of my favorite foods. In fact, these past weeks I’ve been working on 3-4 different waffle recipes. A very normal amount. Anywho… up first are some vegan keto carrot cake waffles, just in time for Easter.
I know there are a million-and-five ways to spice a carrot cake, but this one uses my favorites: cinnamon and ginger. I’m a simple girl. I typically like to top this with coconut cream, but when I’m feeling fancy, I’ll whip together 2 tbsp of vegan cream cheese with 2 tbsp of coconut cream and layer it in between the waffles, like I’m making myself a little cake.
As you may have gathered from the title, these waffles are not only vegan (so, egg-free and dairy-free), keto-friendly and gluten-free, they’re also nut-free, seed-free, soy-free, coconut-free and grain-free in general. I like to try and accommodate allergies where possible, so hopefully many of you can enjoy these! Because the main flour is a little obscure (though it IS gaining popularity, thanks to keto), I’ve also provided subs for that below.
I hope you get a chance to make these and enjoy them! If you do, I’d love to see your creations, so feel free to tag me on instagram!
Notes on Making Vegan Keto Carrot Cake Waffles (gluten-free, grain-free, coconut-free, soy-free, nut-free)
- Yes, this recipe makes one serving. You could always cut it in half and get two out of it, especially if you’re throwing a lot of toppings on.
- The granulated sweetener I use is from Lakanto (and you can save 20% with the code MEATFREEKETO on their website), but you can use any granulated sweetener, or omit it if you like things on the less-sweet side! They also make my absolute favorite sugar-free syrup of all time. Highly recommend it.
- I typically top this with the aforementioned Lakanto sugar-free syrup and a vegan buttery spread or some coconut cream! I also like to toss some pecans or walnuts on for texture.
- Unfortunately, you can’t really use flax here in place of the psyllium. While it will hold the dough together, it does crumble when you try to take it out of the waffle maker. You could make pancakes out of this recipe, using a tbsp of ground flax instead of the psyllium though!
- If you can’t find lupin flour, you can sub in chickpea flour, fava bean flour, or soy flour instead. Basically, any bean flour. Pea protein powder will also work here, but definitely tastes protein-y.
- You can make pancakes out of this recipe if you don’t have a waffle maker!
- While I strive to provide accurate nutritional information, different brands and varieties of ingredients will have differing nutrient values, so your calculations may vary.
These low carb, vegan waffles are a delicious springtime treat that is easy to make. They're keto-friendly, dairy-free, egg-free, gluten-free, grain-free, nut-free, sugar-free, coconut-free, seed-free and soy-free, so pretty much any allergy can be accommodated.
- 1 small carrot, shredded (about 2oz/56g)
- 1.5 tbsp olive oil
- 1 tbsp granulated sweetener (optional, if you like things on the sweeter side)
- 1/4 cup (60ml) nondairy milk of choice
- 1/4 cup (30g) lupin flour
- 1 tbsp whole psyllium husks (or 1 tsp psyllium husk powder)
- 3/4 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp baking powder
- pinch of salt
- Preheat your waffle maker, according to the manufacturer's instructions and lightly grease with your preferred oil.
- In a food processor, combine the carrot, oil, nondairy milk & sweetener, if using. Process until relatively smooth.
- In a separate bowl, whisk together the remaining ingredients until thoroughly combined.
- Add the dry ingredients to the food process and pulse until a homogeneous dough forms.
- Let the dough sit for about 5 minutes, until the psyllium gels up and the dough stiffens. You should be able to scoop it, and it shouldn't be pourable. If it is still a little loose-looking, add an additional tbsp of the lupin flour.
- Make waffles according to your waffle maker instructions. I use a dash waffle maker (not the mini one) and this recipe makes one big waffle in that, that I split into pieces. I also usually wait until the little light goes off and then unplug the waffle maker and open it up, to let the waffle cool down for a minute before gently removing it from the maker. This allows the psyllium and sweetener to set up a bit and prevents crumbling!
I like to serve these with coconut cream and sugar-free syrup. My favorite sugar-free syrup is from Lakanto and you can save 20% using the code MEATFREEKETO. <3