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.
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
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.
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:
- 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.
- Whisk the wet ingredients together first, along with the zucchini, before adding the dry ingredients.
- Pick a flavourful, sharp cheddar for the best results. I used Cabot Seriously Sharp.
- 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.
- Brush the waffle iron with melted butter for a good golden, crispy waffle.
- 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.
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
Keto Cheddar Zucchini Waffles
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
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.
ROSEMARY LA RUE says
Okay I just received a Dash waffle maker for Christmas and tried this recipe, of course Carolyn it was a winner.
I didn’t expect anything less from you. My little Dash made 12 waffles, I think, I may have lost count on the ones I ate while cooking the rest lol. Thank you for another great recipe that is easy to make, tasty and one that I can now add to my breakfast go to, on those rushed mornings.
Carolyn says
So glad you like them!
Nina B. says
You are so cute, and “NO,” you aren’t strange for avoiding the chaffle craze – you, are my go-to GOURMET gal! If I want chaffles, I’ll go find the dog-blogs! (Just teasing!) I’ve got two zucchinis in my fridge with this recipe’s name on them! They look wonderful! Thanks!
Jayanthi says
Any substitute for eggs in the receipe
Carolyn says
Not in this recipe, no.
Sylvia Pickich says
These are FABULOUS!!! I don’t care for the taste of raw garlic, so the second time I made them, I sautéed an onion and garlic, and used pepper jack cheese. Wonderful! Brushing the waffle iron with butter makes them nice and crispy.
The next time I make them, I’m going to add sautéed mushrooms and use Swiss cheese.
Ronda Mire says
Love these waffles and all your recipes. My go to for meal planning for the week #alldayIdreamaboutfood
Natalie says
All I can say, is yum! What a nice change & flavor from regular waffles! I will definitely be making them more!
Carolyn says
Glad to hear it!
Katie says
I CANNOT wait to try this. Looks SO good!
katerina @ diethood.com says
I can’t wait to try these! They are fantastic!! I bet they taste amazing!
Jeannette says
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.
Austin says
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.
Elizabeth B. says
These were AMAZING!! I served them with a Hollandaise sauce. They reheat really well.
My kids even ate them!
Carolyn says
Hollandaise on these waffles = brilliant!
Heather Marie Robinson says
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.
Cheryl Ridgeway says
How long will these keep? Best way to store them? I would like to make several extras for busy days.
Carolyn says
Hi, please read the section on “can this recipe be made ahead?”
Candace says
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 ????????
Carolyn says
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…
Liza says
Love this recipe and makes great bread! I have the mini dash waffle maker and I got 12 waffles out of one recipe.
Robyn says
Gorgeous recipe! As are all your recipes. I’m going to make these waffles the base for eggs Benedict, yum! Thanks for sharing, Carolyn! ????
Judi says
In the blog it says shredded zucchini but not in recipe…
Angel says
Can you convert the 200grams into cups? I only have giant zucchini! Please and thanks!
Carolyn says
It’s about 2 cups, unpacked, before being drained and squeezed.
Bridget Hobbs says
Is the zucchini grated or something! I don’t see directions on that.
Laurie Owens says
It says grated in the ingredients listed.
Mary Ann says
Can I use something other than almond flour? Allerigic to almonds.
Carolyn says
You can try sunflower seed flour.
Cat Lee says
Cashew flour?
Carolyn says
That might work.
Hilda Solares says
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!