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Keto Cheddar Zucchini Waffles

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  • Prep Time: 15 minutes

  • Cook Time: 20 minutes (total, depending on your waffle iron)

  • Total Time: 35 minutes

  • Intensity/Difficulty: Easy

  • Yield: 4 (7-inch) waffles

  • Serving Size: 1 waffle

Description

If you’re missing the texture of bread or pancakes on a keto diet, these Cheddar Zucchini Waffles are about to become your new favorite. They strike the perfect balance between a hearty meal and a healthy option. The magic is in the zucchini, which adds incredible moisture without the carbs, while the sharp cheddar and a blend of almond and coconut flours create a satisfying, savory waffle with a beautiful golden-brown crust. Enjoy them for breakfast topped with a poached egg, as a quick lunch, or as a savory side for a bowl of chili or soup. They are freezer-friendly too, making them perfect for meal prep!

Why You’ll Love This Recipe

  • Low-Carb & Keto Friendly: With only 5g net carbs per serving, these waffles fit perfectly into a ketogenic lifestyle.

  • Crispy Perfection: No soggy waffles here! The combination of almond and coconut flour ensures a wonderfully crisp exterior.

  • Versatile: Enjoy them sweet or savory, for breakfast, lunch, or dinner.

  • Great for Meal Prep: Make a batch on the weekend and reheat them in the toaster for a quick weekday meal.

Ingredients

  • 2 cups (about 1 medium) zucchini, grated

  • 1 teaspoon salt, divided

  • 2 large eggs

  • 1 ½ cups shredded sharp cheddar cheese

  • ½ cup super-fine almond flour

  • ¼ cup coconut flour

  • ½ teaspoon baking powder

  • ¼ teaspoon garlic powder

  • ¼ teaspoon onion powder

  • Pinch of black pepper

  • 2 tablespoons chopped fresh chives or green onions (optional, for garnish)

  • Cooking spray or melted butter, for the waffle iron

Instructions

  1. Prep the Zucchini: Place the grated zucchini in a clean kitchen towel or several layers of paper towels. Sprinkle with ½ teaspoon of salt and let it sit for about 5 minutes. This draws out the excess moisture. After 5 minutes, gather the towel and wring it tightly over the sink to remove as much liquid as possible. You’ll be surprised how much comes out! This step is crucial for crispy waffles.

  2. Make the Waffle Batter: In a large bowl, whisk the eggs. Add the squeezed-dry zucchini, shredded cheddar cheese, almond flour, coconut flour, baking powder, the remaining ½ teaspoon of salt, garlic powder, onion powder, and pepper. Mix well with a spatula or spoon until a thick, slightly sticky batter forms.

  3. Preheat Waffle Iron: Preheat your waffle iron to a medium-high heat setting. Once hot, lightly spray both the top and bottom grids with cooking spray or brush with melted butter to prevent sticking.

  4. Cook the Waffles: Scoop about ½ to ⅔ cup of the batter onto the center of the hot waffle iron. The amount will depend on the size of your iron; you want it to spread to the edges without overflowing. Gently close the lid and cook for 4-6 minutes, or until the waffle is golden brown, crispy, and releases easily from the iron. The exact time will vary by machine, so follow your manufacturer’s instructions.

  5. Keep Warm and Repeat: Carefully remove the cooked waffle and place it on a wire rack set in a baking sheet in a warm oven (200°F) to keep it crisp while you cook the remaining batter. Repeat with the remaining batter, re-spraying the iron if needed.

  6. Serve: Serve immediately, garnished with fresh chives or green onions if desired.

Nutrition Information (per serving – 1 waffle)

  • Calories: 325

  • Fat: 24g

  • Carbohydrates: 9g

  • Fiber: 4g

  • Net Carbs: 5g

  • Protein: 18g

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