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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)
- 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!