Instructions

1. Prepare a small batch of pumpkin spice by combining the spices in a small bowl. Set aside.
2. Mix the coconut flour, erythritol, salt, baking powder, and pumpkin spice in a bowl. In a separate bowl, whisk together the egg, almond milk, melted ghee, and pumpkin puree.
3. Add the wet mixture to the dry ingredients and whisk well until you achieve a thick, slurry consistency. If it is too thick, add a dash of almond milk.
4. In the meantime, heat a greased waffle maker. Add the batter, cooking the waffles until crispy. Remove carefully and serve with a dusting of confectioner’s erythritol.

NOTE: This recipe was made using our waffle maker, which makes two 5 x 5-in (13 x 13cm) waffles. If your waffle maker is bigger, double up the recipe.