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 tbsp 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
- 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.
- Scoop a little over 1/4 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
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