1 cup pumpkin puree
6 large eggs
1/2 cup coconut milk
4 Tbsp grassfed butter, melted (or coconut oil)
1/2 teaspoon vanilla extract
1 3/4 cup almond flour
6 Tbsp coconut flour
1/2 cup powder sweetener (or for Paleo: use honey, to taste)
1 1/2 tsp baking soda
1 tsp cinnamon
Preparation time 5mins
Cooking time 20mins
Adapted from holisticallyengineered.com
In a large bowl, combine the pumpkin puree, eggs, coconut milk, butter, and vanilla extract (and honey if using it).
In a medium bowl, combine the almond flour, coconut flour, sweetener (if powdered), baking soda, and cinnamon.
Add the dry ingredients to the wet and mix to combine.
Bake waffles according to the directions of your waffle iron.
Net Carb Count*: 6.8 g net carbs (for 1 waffle)–makes 6 large waffles
Total Carb Count: 15.05 g total carbs (for 1 waffle, plus the carbs for the sweetener)
*Note net carb count = Total carbs – fiber. Carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts and gluten information.