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    Home » Keto Breakfast » Keto Cheddar Zucchini Waffles

    Published: Aug 13, 2020 · Modified: Aug 24, 2022 by Carolyn

    Keto Cheddar Zucchini Waffles

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    8.6K shares
    Jump to Recipe Print Recipe

    These crispy savory keto waffles are packed with sharp cheddar and zucchini. Easy to make, grain-free, and they make great sandwiches too! This post is sponsored by Bob’s Red Mill.

    Titled image of keto zucchini waffles on a plate, slathered with butter, over a green napkin. A cup of coffee in the background.

    Okay, stop right there. Whatever you are doing, drop it. Run to the kitchen. Don’t walk, run! You have to make these super crispy keto cheddar zucchini waffles right now.

    Keto recipe development is a funny business. I usually go at it with some strategy and forethought, planning ahead to create recipes I know will resonate with my readers.

    But sometimes those plans get totally upended by a recipe idea that just pops into my head. I follow the whim and suddenly I have a fabulous new, but unexpected, recipe on my hands. One I just have to share right away.

    These savory keto waffles are one such recipe. I have so much zucchini right now and we needed a good side to go with dinner on Sunday evening. So keto zucchini waffles to the rescue!

    Click here for more fabulous Keto Zucchini Recipes

    A white plate filled with keto cheddar zucchini waffles. More waffles and a zucchini and some cheese on a cutting board in the background

    Isn’t this a keto chaffle recipe?

    I have been avoiding the keto chaffles craze like the plague. I am strange like that. It’s not that I think chaffles aren’t a good idea, it’s just that every blogger and their dog now has multiple chaffle recipes.

    In case you hadn’t noticed, I don’t like to do what everyone else is doing.

    But this recipe might actually be somewhere on the chaffle spectrum. I was actually modifying an older recipe I have for low carb cheddar waffles. Those were good but they were relatively high in carbs.

    Having made omelet waffles for my Easy Keto Breakfasts cookbook, I wanted to find a happy medium between these two ideas.

    I did know I wanted an almond flour base, so that these would have more structure than regular chaffle recipes. And Bob’s Red Mill almond flour is always my top choice for the excellent quality.

    A white plate filled with eggs, zucchini waffles and tomatoes sites over a blue and green napkin

    How to make savory keto zucchini waffles

    This is a fun easy recipe and as long as you have a waffle iron, you are good to go! A few tips for getting the best, crispiest, keto waffles:

    1. Salt, drain, and squeeze that zucchini really well. I mean squeeze the living juices out of that sucker. You want relatively dry shredded zucchini for this recipe. Too much moisture can make the waffles soggy.
    2. Whisk the wet ingredients together first, along with the zucchini, before adding the dry ingredients.
    3. Pick a flavourful, sharp cheddar for the best results. I used Cabot Seriously Sharp.
    4. You do need some almond flour here and as always, I recommend Bob’s Red Mill. The good finely ground blanched almond flour helps give these savory keto waffles more structure.
    5. Brush the waffle iron with melted butter for a good golden, crispy waffle.
    6. The size and number of waffles you get depends on your waffle iron. The big deep Belgian style waffle irons will produce thicker, 4-inch waffles that take longer to cook. I like my classic round waffle iron for thinner, crispier waffles. I am sure you can also do these in the mini Dash waffle irons, and you will only need about 1 to 2 tablespoon of the batter for those.
    A fork going into an egg on a stack of keto cheddar zucchini waffles, allowing the yolk to run down.

    Can these keto zucchini waffles be made ahead?

    They sure can! We made ours on Sunday and have been enjoying them all week. Store them in a covered container in the fridge. They re-crisp really nicely with a few minutes in a toaster or in the oven.

    We turned the leftovers into “bread” for sandwiches, and they held up so well. My husband also made a breakfast sandwich with a fried egg and some ham, and was delighted with it.

    Because they were so good, and because it’s prime zucchini season right now, this recipe for keto cheddar zucchini waffles shot to the top of the posting schedule.

    Go make them! You can thank me later…

    Other delicious keto waffle recipes

    • Keto Pumpkin Waffles
    • Almond Flour Waffles (pancake batter that makes great waffles too!)
    • Brownie Batter Waffles
    • Chicken and Waffles
    • Cream Cheese Mini Waffles
    • Flourless Keto Waffles
    A white plate filled with eggs, zucchini waffles and tomatoes sites over a blue and green napkin

    Keto Cheddar Zucchini Waffles

    These crispy savory keto waffles are packed with sharp cheddar and zucchini. Easy to make, grain-free, and they make great sandwiches too!
    5 from 23 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Keyword: keto zucchini waffles, zucchini waffles
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 6 waffles
    Calories: 275kcal

    Ingredients

    • 1 medium zucchini (about 200g) grated
    • ½ teaspoon salt divided
    • 4 large eggs
    • 6 ounces sharp cheddar, grated
    • 1 clove garlic, minced or pressed
    • ¼ teaspoon pepper
    • ¼ teaspoon cayenne
    • ¾ cup almond flour
    • 2 teaspoon baking powder
    • 3 tablespoon heavy cream
    US Customary – Metric

    Instructions

    • Place the zucchini in a sieve in the sink and sprinkle with ¼ teaspoon salt. Toss to combine and let drain 1 hour. Once drained, squeeze out as much moisture as possible.
    • Preheat a waffle iron and lightly grease with melted butter.
    • In a large bowl, whisk the eggs to break them up. Whisk in the cheese, zucchini, garlic, remaining ¼ teaspoon salt, the pepper, and cayenne, until well combined.
    • Add the almond flour and baking powder and stir to combine, then stir in the cream.
    • Scoop a little over ¼ cup into the waffle iron (if you have a round "classic" waffle iron – you will need more for the deeper belgian style waffles). Spread the batter toward the edges and close the lid.
    • Cook until golden brown and crispy. Repeat with remaining batter.
    Nutrition Facts
    Keto Cheddar Zucchini Waffles
    Amount Per Serving (1 waffle)
    Calories 275 Calories from Fat 181
    % Daily Value*
    Fat 20.1g31%
    Carbohydrates 5.5g2%
    Fiber 1.9g8%
    Protein 14.6g29%
    * Percent Daily Values are based on a 2000 calorie diet.
    8.6K shares

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    Nutritional Disclaimer

    Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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      Recipe Rating




    1. Pam Taylor says

      October 06, 2022 at 10:33 am

      5 stars
      YES!! Love this recipe and will make it weekly. Am planning on altering some of the flavorings to change it up, but the basic recipe is wonderful. (Just be sure to take the time to drain as much of the water out of the zucchini!!)

      Reply
    2. Sherry says

      April 30, 2022 at 11:25 am

      5 stars
      These make the *best* hamburger rolls!

      Reply
    3. Sandy says

      January 15, 2022 at 12:46 pm

      5 stars
      OMG, sooo delicious!!!! Thank you for this recipe!!!

      Reply
    4. Joyce says

      January 01, 2022 at 4:37 pm

      5 stars
      Was looking for a little something different for breakfast to begin the new year and here these were in my eMail. Yeah! Delicious. I was wondering if a ricer would work for squeezing the moisture out of the zucchini…..& sure enough someone did it so will use it next time. Served with butter and some breakfast ham and sausage. Great way to start the day and the year. Thanks.

      Reply
      • Valerie says

        January 26, 2022 at 12:41 pm

        I always use a ricer (mine is from Oxo) to squeeze grated zucchini, it works great. Also works wonderfully for squeezing water from canned tuna or from cooked or frozen/thawed spinach.

        Reply
    5. Eve says

      November 30, 2021 at 5:32 pm

      Can you share a link to your waffle iron?

      Reply
      • Carolyn says

        November 30, 2021 at 6:22 pm

        This is the one I have: https://amzn.to/3I8AmmP

        Reply
    6. Kathy F says

      November 25, 2021 at 6:39 pm

      5 stars
      First keto recipe I’ve ever made, (at least knowingly), and I loved it! There are a multitude of ways I will use this…thank you.

      Reply
      • Carolyn says

        November 25, 2021 at 11:32 pm

        So glad you liked it!

        Reply
    7. Mary says

      November 15, 2021 at 5:57 pm

      5 stars
      Great tasting, good waffle texture. They definitely take longer to cook than a regular waffle recipe in my Dash waffle maker, however.
      My only issue, which does not reflect on the recipe itself. is what else to serve them with. (Never eaten a savory waffle). Syrup didn’t seem right, so I used a bit of sour cream and salsa. I’d definitely make them again in a smaller batch.

      Reply
      • Carolyn says

        November 15, 2021 at 9:29 pm

        Butter! Or… use as the bread for a pulled pork sandwich, as I did. https://alldayidreamaboutfood.com/keto-instant-pot-pulled-pork/

        Reply
    8. Lisa Ball says

      October 15, 2021 at 11:08 am

      5 stars
      I’ve made these a couple of times and love them! Most of mine were not sturdy enough to use in a sandwich or burger, but I used them in open-face meals (fajitas, fried egg and ham, pulled pork, chicken breast, etc.). The recipe makes a large batch and since it’s just me eating keto they last a long time and I imagine would freeze well. I’m going to add chopped pickled jalapeno next time, and I bet chopped olives would be a great addition too.

      Reply
    9. Ingrid Rinaudo says

      September 27, 2021 at 12:47 pm

      5 stars
      Oh my Goodness! You should patent this recipe, lol. To a couple of them I added some pat dry, minced, (jar) jalepenos. Now I am kicking myself in the you know what for not making the whole batch (only made half a batch). I used the Dash Pancake maker unit rather than the waffle one. They came out perfect with that maker too. This recipe is a Keto keeper! Thank you for sharing!

      Reply
      • Carolyn says

        September 27, 2021 at 2:11 pm

        So glad you liked them!

        Reply
    10. Shirley Ritner says

      September 08, 2021 at 12:49 pm

      Wondering how big of a batch I want to make……do they freeze well?

      Reply
      • Carolyn says

        September 08, 2021 at 1:58 pm

        Fantastically well!

        Reply
    11. Jill Quiring says

      August 07, 2021 at 10:22 am

      How do you get the waffle iron to release the waffles in one go? I greased it generously with avocado oil but I cant lift them out without a huge mess. Decided to fry up the rest of the bate as pancakes.

      Reply
      • Carolyn says

        August 07, 2021 at 11:18 am

        If you have a good waffle iron, they should just release easily. It’s never a problem for me and I haven’t had any other complaints to that affect. Sorry!

        Reply
    12. Jill Quiring says

      August 07, 2021 at 8:38 am

      Your recipe instructions don’t specify where the garlic goes. I assume it’s in the batter! But wanted to let you know.

      Reply
      • Jill Quiring says

        August 07, 2021 at 8:41 am

        Nevermind! I just read it for the third time and see garlic has a home! ????

        Reply
    13. Eileen says

      August 03, 2021 at 3:38 pm

      5 stars
      These are delicious! They make perfect waffles, and I’ve also used your sheet pan trick with these, too. Large rimmed cookie tray lined with non-stick foil. Family favorite!

      Also, once the zucchini season is over, try using a 10-12 Oz bag of frozen cauli rice instead of the zucc. I heat it in the microwave for 5 min on high, then use a flour sack towel to squeeze out the excess water. Everything else is the same. So tasty!

      Reply
    14. Martine says

      August 02, 2021 at 11:46 am

      5 stars
      I saw the reader’s comment you posted on Facebook and since I just discovered chaffles, I had to try it, This was delicious! I don’t know that it’s a bread replacement so much as its own thing. The addition of the garlic and cayenne (I used chipotle) took it to a notch above,
      I used mozzarella because that’s what I had on hand and it was quite good. Would probably taste cheesier with a sharper cheese. I only made a half recipe to try, but will make the full-size next time.
      I have a bunch of zucchinis on hand, so I think I am going to shred all of it and fill a muffin pan with 100 grams pucks of zukes. I’ll freeze it and put it in a plastic bag so I have enough on hand to make more.
      BTW, here is a tip for your viewers. Use a potato ricer to squeeze out the water. It does a marvellous at getting all the water out of your zucchinis,

      Reply
      • Carolyn says

        August 02, 2021 at 4:06 pm

        Great idea!

        Reply
    15. Kim says

      July 31, 2021 at 4:54 pm

      These are AWESOME!! I threw in some minced jalapeño and used them to hold sheet pan fajitas. Delicious!

      Reply
    16. Karen says

      July 28, 2021 at 7:29 pm

      5 stars
      Wow! I am not a big fan of chaffles as a bread substitute for sandwiches as they are so terribly filling. And they are not a lot like bread to boot! These are FANTASTIC! I have a Dash mini, and I think I made 14 or 15 (I was eating them at the same time!) using a scant 1/4 cup per waffle (a heavy 3 Tbsp?). These will make awesome sandwiches! I don’t know what the difference is, but they are not like any chaffle I’ve every tried. I think I”ll make 1/2 a batch using cinnamon to flavor for a more dessert like treat. I think freezing the grated zucchini and then thawing will cause a lot of liquid to drain out, so you wouldn’t need to salt it first, but I”m not sure I’d cut back too much on the salt. I thought they were flavored just right.

      Reply
    17. Melinda Stanley says

      May 03, 2021 at 1:40 am

      These looked good! I had to sub a few ingredients and used mozzarella and basil – not quite the same thing – but turned out great! Dipped them in marinara. I’ll try the cheddar/cayenne next time!

      Reply
      • Carolyn says

        May 03, 2021 at 9:33 am

        Yum, that sounds pretty great to me!

        Reply
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