Keto Pumpkin Cottage Cheese Waffles with Coconut Flour

Soft, cozy, and secretly protein-packed, these keto pumpkin cottage cheese waffles with coconut flour are a fall dream. They’re nut-free, high-protein, low carb, and full of pumpkin spice flavor. Perfect for slow mornings or easy meal prep for the pumpkin spice season.

Each of the low carb pumpkin waffles serving (1 large waffle or 2 minis) has 123 calories, 3.8g net carbs, and 6.3g protein.

If you’re following a low-carb or keto lifestyle and want to keep breakfast fresh, these naturally gluten free waffles hit all the right notes. They’re loaded with natural pumpkin spice flavor, crisp on the outside and tender on the inside thanks to creamy cottage cheese and they’re made without nuts for anyone avoiding almond flour or oxalates.

These Keto Pumpkin Waffles Are

• Blender-only: just blend, pour, and cook
• Nut-free: made with coconut flour, not almond flour
• High in protein thanks to cottage cheese and eggs
• Naturally low in carbs and gluten-free
• Pumpkin-spiced for fall cravings
• Great for busy mornings or freezer prep

Instructions

1. Preheat your full-size waffle maker and lightly grease if needed.
2. Add cottage cheese, pumpkin puree, eggs, melted butter, and vanilla extract to a blender. Blend until smooth.
3. Add coconut flour, sweetener, baking powder, salt, cinnamon, and pumpkin pie spice. Blend again until thick.
4. Let the batter rest for 5 minutes so the coconut flour can absorb moisture.
5. Pour about 1/2 cup of batter per full-size waffle. (Or 1/4 cup per mini waffle if using a Dash mini waffle maker.)
6. Cook until golden brown and firm. Mine takes about 4-5 minutes.
7. Let cool slightly before removing. Repeat with the rest of the batter.

Testing Notes

I made these in a full-size Belgian waffle maker to give them a different look and texture from my almond flour version. The coconut flour batter thickens fast, so don’t skip the rest time. It helps to avoid dryness.

The fluffy waffles come out softer and a little cakier than the almond version, but they crisp up if you let them cool for a minute. They freeze like a dream and reheat beautifully in the toaster or air fryer.

Coconut Flour vs Almond Flour – Why It Matters

I created both versions to meet different needs. This one’s for you if:

• You’re nut-free or allergic to almond flour
• You’re avoiding oxalates, which are higher in almond flour
• You want a lighter, more fiber-rich waffle (coconut flour is super absorbent and low in carbs)
• The coconut flour version has 123 calories, 3.8g net carbs, and 6.3g protein per serving, while the almond flour version has 235 calories, 4g net carbs, and 11g protein. Choose based on your needs for calories, carbs, or protein!

Tips That Actually Help

• Batter too thin? Add 1/2 tablespoon coconut flour and wait a minute.
• Batter too thick? Add a tablespoon of almond milk or water.
• Waffles will crisp up after cooling on a rack for a few minutes.
• 1/2 cup = 1 full-size waffle. This makes 4 full waffles or 8 mini waffles.

Ingredient Swaps

• Protein powder: Replace 1 tbsp of coconut flour with protein powder (vanilla or unflavored)
• Sweetener: Swerve, allulose, or monk fruit all work
• Coconut flour: If you want an almond flour version, try my pumpkin cottage cheese waffles with almond flour here.

Storage Tips

• Fridge: Store in an airtight container for up to 4 days
• Freezer: Freeze flat first, then transfer to a freezer-safe bag
• Reheat: Use the toaster, toaster oven, or air fryer to get them crispy again

Make It a Moment

• Top with a dollop of whipped cream and a sprinkle of cinnamon
• Drizzle on sugar-free maple syrup or cinnamon butter
• Serve with Pumpkin Cottage Cheese Ice Cream or a vanilla shake

Final Thoughts

These nut-free pumpkin cottage cheese waffles are fluffy, cozy, and keto-friendly without the almond flour. Whether you’re avoiding nuts, watching carbs, or just want a protein-filled breakfast that tastes like fall, this recipe has your back.

I’ve been keto since 2019 and recipes like this have helped me keep going without missing out.

Let me know in the comments, do you like the coconut version or the almond better?

FAQ

Q: Can I use a Dash mini waffle iron?

Yes! Use 1/4 cup of batter per mini waffle. Cooking time is slightly shorter.

Q: Can I add protein powder?

Yes. Swap 1 tbsp of coconut flour for your favorite protein powder.

Q: Is this recipe nut-free?

Yes! Coconut flour is seed-based and safe for most nut-free diets.

Q: Why does the batter need to rest?

Coconut flour is very absorbent. Resting prevents soggy or dry waffles.

More Recipes

More Pumpkin Recipes

• Keto Pumpkin Chocolate Chip Cottage Cheese Cookies
• Keto Pumpkin Cottage Cheese Donuts with Coconut Flour
• Pumpkin Cottage Cheese Ice Cream
• Pumpkin Spice Latte Mug Cake
• Explore even more seasonal recipes in the Pumpkin Recipe Collection.

More Breakfast Recipes

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