Well, it’s September, which means pumpkin spice season has officially begun. I’m going to apologize in advance because I get the feeling that you will be seeing a LOT of pumpkin-based recipes in the near future. The reason for this is two-fold: 1) I really like pumpkin, and 2) it takes a lot of cooking to go through one can of pumpkin when you’re the only one eating it. So, to kick off our annual Vegan Keto Pumpkin Fest (which I have just now decided is a thing), let’s make some vegan keto pumpkin spice waffles!
Fellow Celiacs rejoice here because these bad boys are totally gluten-free. They’re also nut-free (unless you top them with nuts, but that’s on you), soy-free, egg-free, dairy-free, grain-free, sugar-free. There’s a lot of freedom here. I have a lot of food intolerances (and some fun allergies), so I completely understand the frustration of finding a recipe that is somehow vegan and low carb or keto-friendly and then seeing that it contains an ingredient that will send you into anaphylaxis. If that ingredient for you happens to be coconut…I’m sorry. I’ll work on something coconut-free for the future, so you can enjoy as well!
Notes on Making Vegan Keto Pumpkin Spice Waffles (gluten-free, nut-free, soy-free)
- Grease the waffle iron! This is the most important note, so I’m bolding it and saying it again: grease the waffle iron!
- This recipe makes one serving – either 2 mini waffles or 1 big waffle. I suggest making the mini waffles because they’re easier to remove from the pan.
- I like to top mine with more syrup, some chopped pecans and a little vegan buttery spread. Coconut cream and cinnamon are also delicious options.
- If you don’t have any sugar-free “maple” syrup on hand, increase the water/non-dairy milk to 1/4 instead of just 2 tbsp and add in 1 tbsp granulated sweetener.
- Be sure to check the label of canned pumpkin! The pre-made pie filling (that is loaded with sugar) often has the exact same label. I’ve made this mistake before. 🙁
- When calculating out the nutrition/macros for this recipe, note that the carbs from the erythritol are subtracted out and don’t count towards net carbs, as erythritol doesn’t really digest or impact blood sugar levels.
- While I try to be as accurate as possible with the nutrition information, different brands and varieties of ingredients will have different macros. So, be sure to check labels thoroughly!
- I used Anthony’s coconut flour, Lakanto maple syrup and the USDA database entry for canned pumpkin and psyllium for this recipe to come up with these macros. I also subtracted out the sugar alcohols from the syrup to arrive at the total.
- You’ll notice one of the labels below is in AUS/NZ style – I’m experimenting with this as I like how much more information this label gives. Both labels are for the same recipe and give the same results, just in a different format. I’d love to hear your thoughts on which you prefer below (or if you’re cool with seeing both from now on)!
These vegan keto pumpkin spice waffles are the perfect treat for a fall breakfast or brunch. They're gluten-free, nut-free, egg-free, dairy-free, sugar-free, low carb and surprisingly easy to make!
- 2 tbsp coconut flour
- 1/2 tbsp psyllium husk
- 1/4 tsp baking powder
- 1/4 tsp ground cinnamon
- pinch ground ginger
- 2 tbsp canned pumpkin puree
- 2 tbsp sugar-free "maple" syrup (or see substitution info in notes)
- 2 tbsp water or non-dairy milk of choice
- 1 tbsp coconut oil
- Grease the waffle iron and preheat it according to the manufacturer's instructions.
- In a small mixing bowl, whisk together the dry ingredients.
- In another small bowl, stir together the wet ingredients until completely mixed.
- Combine the wet and dry ingredients and stir until thoroughly incorporated and a thick dough forms. This won't look at all like a traditional waffle batter.
- Form the dough into one or two balls (depending on how many waffles you want) and cook according to the waffle iron instructions.
- Top as you please and enjoy!