Servings: 4 x 1 large waffle each
Net Carbs: 3.8g
Light, fluffy, and protein-packed, these Keto Pumpkin Cottage Cheese Waffles with Coconut Flour are perfect for a cozy fall breakfast. Nut-free and low in carbs!
Equipment
Ingredients
- 1/3 cup full-fat cottage cheese
- 3 tablespoons Pumpkin Puree not pie filling
- 2 large eggs
- 1 tablespoon butter, unsalted
- 1 teaspoon Vanilla extract - sugar free
- 1/3 cups coconut flour
- 2 tablespoons Swerve (granulated)
- 1 teaspoon baking powder
- 1/2 teaspoon Pumpkin Spice
- 1/4 teaspoon Ground Cinnamon
- 1/8 teaspoon salt
Instructions
- Preheat your full-size waffle maker and lightly grease if needed.
- Add cottage cheese, pumpkin puree, eggs, melted butter, and vanilla extract to a blender. Blend until smooth.1/3 cup full-fat cottage cheese, 3 tablespoons Pumpkin Puree, 2 large eggs, 1 tablespoon butter, unsalted, 1 teaspoon Vanilla extract - sugar free
- Add coconut flour, sweetener, baking powder, salt, cinnamon, and pumpkin pie spice. Blend again until thick.1/3 cups coconut flour, 2 tablespoons Swerve (granulated), 1 teaspoon baking powder, 1/2 teaspoon Pumpkin Spice, 1/8 teaspoon salt, 1/4 teaspoon Ground Cinnamon
- Let the batter rest for 5 minutes so the coconut flour can absorb moisture.
- 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.)
- Cook until golden brown and firm. Mine takes about 4-5 minutes.
- Let cool slightly before removing. Repeat with the rest of the batter.
Notes
- Waffle texture tip: These waffles are soft and cake-like. For crispier edges, cook a minute longer and let cool on a wire rack to firm up.
- Pumpkin spice: Feel free to increase the pumpkin spice if you like a bolder flavor. Add cinnamon for an extra cozy touch.
- Sweetness level: These waffles are mildly sweet. For dessert-style waffles, add a few drops of stevia or a keto sweetener of choice.
- Topping ideas: Try with whipped cream, sugar-free maple syrup, almond butter, or a dollop of pumpkin cottage cheese mousse.
- Substitution tip: Don’t swap coconut flour with almond flour directly. They absorb liquid differently. See my almond flour version.
- Storage: Store in the fridge for 3–4 days. Reheat in a toaster or air fryer for best texture.
- Freezer-friendly: Freeze between parchment paper and reheat directly from frozen in the toaster.
Nutrition Per 1 Serving
Serving: 1x 2 waffles each | Calories: 122.9kcal | Carbohydrates: 7.6g | Net Carbs: 3.8g | Protein: 6.3g | Fat: 7.1g | Saturated Fat: 4.2g | Fiber: 3.8g | Sugar: 1.6g
Recipe Link:
https://coachrallyrus.com/keto-recipes/keto-pumpkin-cottage-cheese-waffles-coconut-flour/
By Rally Rus | Easy Keto Recipes & High Protein Low Carb Meals
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