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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I believe I have previously left a 5 star rating and comment in this recipe. I just wish I could leave a 10-star rating. I discovered I was down to 2 mini waffles left so had to make more. I made a double batch one evening and another double batch thr next morning. I shared with a friend who is also addicted to these waffles. I think this may be the best keto recipe I have ever made. thank you.
This was outstanding! I used them as breakfast waffles, but I’m going to try making burgers with them next. The savory aspect is perfect – I don’t taste it when I put on my keto syrup, but it’s still subtley there with no syrup added. So, I think they’ll make great sandwich or burger bread, too.
Yet another winner! And this recipe came at just the right time – I walked into the kitchen this morning to start breakfast and my husband already had 6 zucchini freshly picked from our garden 😄😄 Thank you!!
By the way, can these be frozen successfully?
Just making these now… smells yummy
I’m a type 1 diabetic so I’m always looking for good low carb meals and snacks. I have a ridiculous amount of zucchini right now so along with shredding and freezing, I wanted to find a few baked goods recipes that I can also refrigerate or freeze. I have to admit I was a bit skeptical because I think of sweeter toppings when I think of waffles. This recipe however did not disappoint. It barely affects my blood sugar and has been a fantastic snack. I can’t wait to try it for breakfast with a fried egg on top. Thank you for this recipe!
I am glad you tried it! As someone with Type 2, I take my low carb baked goods very seriously and work hard to make sure they don’t raise blood sugar. Hope you try more recipes!
Same here – no noticeable uptick in my blood sugars. Yay!
Wonderful!
Can I just omit the zucchini ?, or should I then alter other ingredients as well ?
Thanks. Carolyn
The zucchini is pretty integral to this recipe. I recommend looking for a plain chaffle recipe…
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.
I’m allergic to almonds☹️what other flour can I use and what amount. Thank you
Try pork rind crumbs.
These are delicious! I even forgot to add the heavy cream and they still turned out perfectly. This recipe made 10 mini-waffles in my Dash waffle maker. They freeze and reheat perfectly. Thanks for the great recipe!
I don’t have a waffle iron can these be made into pancakes ??
I haven’t actually tried but I can’t see why not…
great taste, easy to make, my 2y old kiddos loved them!
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!!)
These make the *best* hamburger rolls!
OMG, sooo delicious!!!! Thank you for this recipe!!!
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.
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.
Thanks for the ricer idea! It worked great– much less messy than paper towels!
Can you share a link to your waffle iron?
This is the one I have: https://amzn.to/3I8AmmP