Vegan Keto Gingerbread Protein Waffles (gluten-free, nut-free, coconut-free)

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If you know me at all, you’ll know I’m a big fan of waffles. There are a million keto waffle recipes out there, but most use eggs and cheese to create structure. If you don’t eat eggs or dairy, it can be incredibly frustrating to find low carb recipes you can eat. Similarly, many vegan recipes contain gluten as a binder in some form. These vegan keto protein waffles are egg-free, dairy-free, nut-free, gluten-free and coconut-free, as well as completely free of seeds and seed oils.

Do I Have to Use Pumpkin To Make Gingerbread Protein Waffles?

While the pumpkin flavor doesn’t come through very strongly, you can substitute it out for other options. If carbs aren’t much of a concern, you could easily sub the pumpkin puree for unsweetened applesauce. Using applesauce will add 4g of net carbs to the recipe, so this is best for pre-or-post-workout meals or for those who are either carb cycling or eating a general low carb diet. Pureed carrot (though more effort, as you would need to steam/boil and then blend them) will also work.

For a lower carb option, you could substitute in an equal measure of pureed cauliflower.

What Can I Use to Replace the Psyllium Husk in This Recipe?

The psyllium in this recipe functions as a binder and also helps to provide a crispy exterior to the waffles. In traditional recipes, this would be accomplished with an egg. If you can’t tolerate psyllium, you could replace the psyllium with the any of the following:

  • 1 tbsp of ground flax seeds
  • 1 tbsp chickpea flour
  • 1 tbsp tapioca starch

Keep in mind that these options will change the carbohydrate count of the finished product. While flax seeds will keep the carbs very low, both the chickpea flour and tapioca starch will add 7g of net carbs to the total and the chickpea flour will add 3g of net effective carbohydrates.

Notes on Making Vegan Keto Gingerbread Protein Waffles

  • If you don’t want to buy yet another spice, you can combine equal parts pumpkin spice and dried ginger to make a gingerbread spice blend.
  • The protein powder I used for this recipe is the Vanilla Sun Warrior Blend from Garden of Life. This protein powder has just 1g of net carbs per 17g serving. You could pretty much use whatever protein powder you prefer, though.
  • The protein powder I use contains stevia as a sweetener. If you use a protein powder that contains sugar alcohols, you will want to keep this in mind while calculating the net carbs.
  • These waffles are not only keto-friendly (and sugar-free), they’re also egg-free, dairy-free, gluten-free, nut-free, sesame-free, coconut-free and allergy-friendly. They’re totally free of the top 8 allergens, so hopefully more people can enjoy them!
  • The psyllium in these waffles acts as a binder and helps to provide a crispy crust on the outside of the waffles. You could sub this for 1 tbsp of any of the following: ground flax seed, chickpea flour or tapioca starch.
  • To calculate net carbs – subtract the grams of fiber, allulose and sugar alcohols (if applicable) from the total grams of carbohydrates in the recipe. For this recipe, the calculation is 12.7g total carbs – 7g fiber = 5.7g net carbs
  • While I strive to provide accurate nutrition information, there are variations across brands and types of ingredients. So, if you’re using other brands than those mentioned, your macros may be different. All nutrition info is calculated from the USDA values for each ingredient, unless a brand is specifically mentioned (or no generic listing is available), and are for information purposes only! 

Vegan Keto Gingerbread Protein Waffles (gluten-free, coconut-free, soy-free, nut-free)

Print Recipe
These protein-rich, low-carb vegan keto gingerbread waffles are a delicious and easy way to start off any winter morning!
Course Breakfast
Cuisine American, Keto, Vegan
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1 serving of waffles
Calories 306
Author Liz

Equipment

Ingredients

  • 1/4 cup pumpkin puree (60g)
  • 1.5 tbsp room-temp vegan butter substitute or olive oil
  • 1/4 cup water or non-milk of choice (60ml)
  • 1 scoop Sun Warrior vanilla protein powder (30g)
  • 1 tbsp whole psyllium husks or 1 tsp psyllium husk powder
  • 1/2 tbsp gingerbread spice blend
  • 1/2 tsp baking powder
  • pinch of salt

Instructions

  • Preheat your waffle maker, according to the manufacturer’s instructions and lightly grease with your preferred oil, if you find that your waffle iron is a bit sticky.
  • In a small bowl, mash together the pumpkin, butter substitute & water with a fork until relatively smooth.
  • In a separate bowl, whisk together the remaining ingredients until thoroughly combined.
  • Stir the dry ingredients into the wet ingredients until everything is evenly distributed.
  • 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 protein powder.
  • Make waffles according to your waffle maker instructions. I use a dash waffle maker and break it up into three little waffles because I like making a stack out of them. 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 any sweetener present in your protein powder to set up a bit and prevents crumbling!

Notes

To calculate net carbs – subtract the grams of fiber and sugar alcohols (if applicable) from the total grams of carbohydrates in the recipe. For this recipe, that would be 12.7g total carbs – 7g fiber = 5.7g net carbs

Nutrition

Serving: 1 | Calories: 306kcal | Carbohydrates: 12.7g | Protein: 22.8g | Fat: 19.4g | Fiber: 7g

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