Keto Pumpkin Cottage Cheese Waffles with Almond Flour

Golden, cozy, and protein-packed, these keto pumpkin cottage cheese waffles with almond flour are your new favorite fall breakfast. These delicious waffles are crisp on the outside, tender inside, and naturally sweet from pumpkin puree. Just blend, cook, and enjoy – no stress, no mess.

These low carb pumpkin waffles are perfect for fall cravings, the pumpkin spice season, and protein-powered mornings. With cottage cheese and almond flour, you get extra protein, low carbs, and that fluffy texture everyone loves.

Each serving (2 mini waffles or 1 large) has 235 calories, 4g net carbs, and 11g protein.

These Keto Pumpkin Spice Waffles Are

• Blender-only: just toss, blend, and pour
• Low carb and gluten-free
• High in protein from eggs and cottage cheese, no protein powder needed
• Fall-flavored fluffy waffles with real pumpkin and cozy spices
• Great for busy mornings or meal prep

Instructions

1. Preheat your mini waffle maker or standard waffle iron. Lightly grease if needed.
2. Add cottage cheese, pumpkin puree, eggs, butter, and vanilla extract to a blender. Blend until smooth.
3. Add sweetener, almond flour, baking powder, salt, cinnamon, and pumpkin pie spice into the blender. Blend again to create a thick waffle batter.
4. Scoop about 1/4 cup of batter per mini waffle (or 1/2 cup for a full-size waffle).
5. Cook until golden brown and fully set. Timing depends on your waffle maker. Mine takes about 4 minutes each.
6. Let cool slightly before removing. Repeat with the rest of the waffle mix.

Real Talk: Tips That Actually Help

I tested this keto pumpkin waffles recipe with both a Dash mini waffle iron and a regular-size iron. The batter cooks up firm and golden, but it may need a little adjusting.

If it feels too thick, add a splash of almond milk. If it feels too thin, add another spoonful of almond flour.

Each cup of batter makes about 4 mini waffles or 2 large ones. They crisp up even better after cooling for a minute or two.

Easy Swaps if You Are Out of Something

• Protein powder: Replace 1 tablespoon of almond flour with protein powder (vanilla or unflavored)
• Sweetener: Swerve, monk fruit, or allulose all work
• Almond flour: For a different tested version, try my coconut flour pumpkin waffles (coming soon)

Storage Tips

• Fridge: Store in an airtight container up to 4 days
• Freezer: Freeze in a single layer, then transfer to a freezer bag. Keeps for 2 weeks
• Reheat: Use a toaster oven or air fryer to bring back the crisp

Make It a Moment (Perfect Pairings)

These cozy pumpkin protein waffles are so good, they barely need anything else. But here are some favorite keto-friendly ideas:

• Whipped cream + a dash of cinnamon – an easy topping that makes them feel like dessert
• Sugar-free maple syrup or pancake syrup – for that classic waffle feel
• Scoop of keto ice cream, like Pumpkin Cottage Cheese Ice Cream or Vanilla Ice Cream.

Conclusion

Warm, nourishing, and full of pumpkin spice flavor, these keto waffles are the kind of breakfast that makes you feel good all day. I have been following a keto lifestyle since 2019, and recipes like this have helped me stick to it without ever feeling deprived.

Let me know in the comments, did you try the almond flour or the coconut flour version?

FAQ

Q: Can I use a full-size waffle maker?

A: Yes. Use about 1/2 cup of batter per waffle. This recipe makes 2 large waffles.

Q: Can I add protein powder?

A: Yes. Replace 1 tablespoon of almond flour with 1 tablespoon of protein powder to keep the texture balanced.

Q: What if I want sweeter waffles?

A: Add a bit more sweetener or top with sugar-free syrup or cinnamon butter.

Want More Like This?

More Pumpkin Fall Favorites

• Keto Pumpkin Chocolate Chip Cottage Cheese Cookies
• Pumpkin Cottage Cheese Ice Cream
• Pumpkin Spice Latte Mug Cake

Explore more low-carb pumpkin recipes in the pumpkin recipe collection.

More Keto Breakfast Recipes

• Cottage Cheese Bagels
• Egg Muffins with Pancetta
• High-Protein Keto Breakfasts
• Low-Carb Pancakes & Waffles