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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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.
So glad you liked it!
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.
Butter! Or… use as the bread for a pulled pork sandwich, as I did. https://alldayidreamaboutfood.com/keto-instant-pot-pulled-pork/
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.
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!
So glad you liked them!
Wondering how big of a batch I want to make……do they freeze well?
Fantastically well!
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.
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!
Your recipe instructions don’t specify where the garlic goes. I assume it’s in the batter! But wanted to let you know.
Nevermind! I just read it for the third time and see garlic has a home! ????
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!
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,
Great idea!
These are AWESOME!! I threw in some minced jalapeño and used them to hold sheet pan fajitas. Delicious!
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.
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!
Yum, that sounds pretty great to me!
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.
So glad you like them!
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!
Any substitute for eggs in the receipe
Not in this recipe, no.
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.