Okay, stop right there. Drop whatever you are doing and fun to the kitchen. Don’t walk, run! Dust off your waffle iron and make some of these super crispy Keto Cheddar Zucchini Waffles. You won’t regret it!
I love my waffle iron and l love coming up with creative flavors of keto waffles. Normally I think of them as a lightly sweetened breakfast treat, meant to be served with butter and keto maple syrup. But savory waffles have a special charm all their own.
I created this recipe when I was overrun with zucchini, as I am every virtually summer. And even though I cook for a living, I can be hard-pressed to figure out what to do with it all. One can only make so many loaves of keto zucchini bread before one craves a different flavor!
These became an instant hit for me and the family, and for many of my followers too. They’re amazingly crisp, with a zesty, cheesy flavor. And they’re wonderful for breakfast, sandwiches, and as an easy side dish with dinner.
★★★★★
Jo says: “I would give 10 stars if I could. I am obsessed with these waffles. They are so versatile. I will be making a double batch this afternoon.. I have used them for breakfast sandwich; a BLT sandwich gouchamale with tomato; as a bread to accompany a meal. THANK YOU for this amazing recipe.”
Ingredients and Substitutions
- Zucchini: They wouldn’t be zucchini waffles without it! You could also try yellow summer squash.
- Eggs: You need a fair number of eggs for these waffles, to give them proper structure.
- Cheddar: I like sharp cheddar, but any kind will work. I’ve also used pepper jack and it was delicious!
- Almond flour: This also provides structure for the waffles. Coconut flour does not make crisp waffles so I don’t recommend it. But other nut and seed flours should work.
- Heavy cream: A little extra moisture gives the batter the right consistency so that is spreads in the waffle iron.
- Kitchen staples: Garlic, salt, pepper, cayenne, baking powder.
How to Make Cheddar Zucchini Waffles
- Drain the zucchini: Lightly salt the shredded zucchini and let drain, then squeeze out the excess moisture.
- Combine the wet ingredients: Whisk the eggs to break them up, then whisk in the cheese, cream, garlic, and seasonings.
- Add the dry ingredients: Stir in the almond flour and baking powder until well combined.
- Add to the waffle iron: Add 3 to 4 tablespoons of batter to each section of a mini waffle iron (for larger waffles, you will need more).
- Cook: Let cook until golden brown and crispy.
- Serve and enjoy!
Carolyn’s Tips for Success
Take the time to drain and squeeze the zucchini very well. Too much moisture can make the waffles soggy.
Brush the waffle iron with melted butter for a beautiful crispy, golden exterior.
The size and number of waffles you get depends on your waffle iron. I love using the mini Dash waffle maker for these, as I get 12 perfect rounds. Larger irons will make about 4 to 6 waffles, depending on how deep they are.
Frequently Asked Questions
More Savory Zucchini Recipes to Love
Keto Cheddar Zucchini Waffles
Ingredients
- 1 medium zucchini (about 200g), grated
- 1/2 tsp salt, divided
- 4 large eggs
- 6 ounces (170.1 g) sharp cheddar, grated
- 1 clove garlic, minced or pressed
- 1/4 tsp pepper
- 1/4 tsp cayenne
- 3/4 cup (84 g) almond flour
- 2 tsp baking powder
- 3 tbsp heavy cream
Instructions
- Place the zucchini in a sieve in the sink and sprinkle with 1/4 tsp 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 1/4 tsp salt, the pepper, and cayenne, until well combined.
- Add the almond flour and baking powder and stir to combine, then stir in the cream.
- For mini waffles, spoon 3 to 4 tablespoons of batter into each section of the iron. For larger waffle makers, you will need 5 or 6 tablespoons. Spread to the edges and close the lid.
- Cook until golden brown and crispy. Repeat with remaining batter.
Notes
Nutrition
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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Love these waffles and all your recipes. My go to for meal planning for the week #alldayIdreamaboutfood
All I can say, is yum! What a nice change & flavor from regular waffles! I will definitely be making them more!
Glad to hear it!
I CANNOT wait to try this. Looks SO good!
I can’t wait to try these! They are fantastic!! I bet they taste amazing!
I just finished making these with my new mini Dash waffle maker purchased just for this recipe. These are one of the best things I’ve tasted since starting low carb July 6th. I could not believe how much water you can get from one zucchini! I was able to make 13 small/Dash sized waffles. I’m bringing some to my keto neighbor and freezing some. Thank you for the recipe and all of the helpful tips. I’m truly grateful and will make these many more times. I’m also a huge fan of your lemon cheesecake squares which I’ve made with limes twice just because that’s what I had on hand. Both are ahhmazing.
I made it last night, turned out very good, I wonder if I could make it as sweet version than savory by using sweetener replace garlic, cayenne, salt, and pepper? if yes, how much do you think? thank you so much for sharing.
These were AMAZING!! I served them with a Hollandaise sauce. They reheat really well.
My kids even ate them!
Hollandaise on these waffles = brilliant!
I love that you’re a rebel, though. I get it. This will be my first savory waffle for that very reason.
Can’t wait to try these, now that you broke the seal. ????. Thanks.
How long will these keep? Best way to store them? I would like to make several extras for busy days.
Hi, please read the section on “can this recipe be made ahead?”
I bought a mini waffle maker because I wanted to try something different. I was not super happy with the chaffle recipes I found- but this is a game changer! I love this recipe so much ❤️ I love that all your recipes WORK & I always have delicious choices. I never feel like I’m limited on keto. Thank you ????????
So glad you like them! Tell me, how many mini waffles do you get out of this recipe? I am tempted to try it myself…
Love this recipe and makes great bread! I have the mini dash waffle maker and I got 12 waffles out of one recipe.
Gorgeous recipe! As are all your recipes. I’m going to make these waffles the base for eggs Benedict, yum! Thanks for sharing, Carolyn! ????
In the blog it says shredded zucchini but not in recipe…
Can you convert the 200grams into cups? I only have giant zucchini! Please and thanks!
It’s about 2 cups, unpacked, before being drained and squeezed.
Is the zucchini grated or something! I don’t see directions on that.
It says grated in the ingredients listed.
Can I use something other than almond flour? Allerigic to almonds.
You can try sunflower seed flour.
Cashew flour?
That might work.
I am such a huge fan of all your recipes and the lovely work you provide the low carb, keto community. Imagine my delight to see you shared my keto chicken & waffle recipe. Big thank yous for all you do to make the ketogenic diet a sustainable lifestyle!