Pumpkin Cottage Cheese Waffles with Coconut Flour (Edit recipe)

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. If you want an easy breakfast rotation for the whole week, Fuel is my set of 47 high-protein keto breakfasts, with both 5-minute recipes and longer prep options. If you want an easy breakfast rotation for the whole week, Fuel is my set of 50 high-protein keto breakfasts.