Easy Low Carb and Keto friendly Pumpkin Waffles recipe.
Put all dry ingredients including the almond flour, baking powder (not baking soda) xanthan gum, pumpkin pie spice, and low carb granulated sweetener, in a bowl and mix well with a fork.
In another bowl add all the wet ingredients, the eggs, pumpkin puree, vanilla extract, and water and mix well until combined.
Pour the wet ingredients into the dry ingredients and mix until blended and no lumps remain.
Pour 1/2 cup of batter in to the middle of a hot, greased waffle iron. You may need to spread it out a little with a spatula. This amount will make approximately 4 small quarter waffles, though it depends on the size of the waffle iron.
Close waffle iron and cook until it browns a bit, it took about 5 minutes in my waffle iron on a medium heat, but the timing may vary depending upon the heat of your waffle iron.
The waffles will be soft when cooked, they will firm up a little once they cool slightly but they will not become crispy like traditional waffles due to the almond flour and pumpkin.
Serve hot with low carb maple pancake syrup. Serving size is 1/4 waffle.
I love the taste of the granulated monkfruit/erythritol blends from Lakanto, I especially love their Golden Monkfruit 1:1 Sugar Substitute, it's the best tasting low carb sweetener I've tried and I highly recommend it for baking and anywhere you need to replace sugar in recipes.
You can get a 20% discount with my link, just enter the code NOSHTASTIC at the checkout.
3g net carbs per quarter waffle (does not include carbs from Erythritol)
found on www.noshtastic.com