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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.
Vegan Keto Pumpkin Spice Waffles (gluten-free, nut-free, soy-free)
Equipment
Ingredients
- 2 tbsp coconut flour
- 1/2 tbsp whole 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
- 2 tbsp water or non-dairy milk of choice
- 1 tbsp coconut oil
Instructions
- 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. It's important to let the dough rest for at least 5 minutes, so everything can set up properly. Otherwise, the psyllium may not bind as is needed.
- 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!
What do you use to “grease” the waffle iron with?
Hi Jane! I have a small can of spray coconut oil that I use. Just one quick spray on either side. When it’s too cold for that, I’ll just use a little bit of coconut oil on a silicon brush and spray it around. I’d say a half tsp if using the oil without the spray bottle and max 1/4 tsp with the spray bottle.
I hope that was helpful! 🙂
These look delicious! I’m not vegan but I am trying out dairy free keto and this would be a great recipe to make on the weekend. But, I do not have a waffle maker. Can I just make these in a pan as pancakes, or do they not turn out as well? Thank you!
Hi Chantell, great question! You can make them in a pan, but the batter is much thicker than with traditional pancakes. So, they need to be made a little thicker and then regular pancakes and then flipped very carefully! I also usually grease the pan with coconut oil to make sure they don’t stick. 🙂
I hope you enjoy these as much as I do!
Delicious is definitely the word for these! Quick question: Do you know how I’d take the pumpkin out? A few of us in the family can’t eat it, but would keep the pumpkin spice for sure. Will it mess up the wet/dry consistency?
Hi! Thank you for the kind words!! This is a really good question – you can just replace the pumpkin puree with nondairy milk and the consistency will be totally fine 😀
I just bought a Cuisinart double Belgium waffle maker. I want to make vegan Keto waffles. My first attempt : once iron was preheated, I brushed grill with avocado oil.. It all stuck to both sides of grills. Can Keto vegan waffles be made on this Cuisinart model?
Hi Beth! I don’t have any experience with that waffle maker, but I assume it’s nonstick, which should be totally fine. I actually just use a little one by Dash that I picked up at TJ Maxx. 🙂
An important step is to make sure that the liquid has all been absorbed by the coconut flour and psyllium. Perhaps the dough was still too loose? It should be dough-like and not batter-like.
I hope that’s helpful!