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    Home » Keto Breakfast » Zucchini Spice Waffles

    Published: Aug 3, 2016 · Modified: Aug 19, 2022 by Carolyn

    Zucchini Spice Waffles

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    4.3K shares
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    These delicious low carb waffles are a great way to use up some of that summer zucchini. Grain-free, dairy-free and they freeze well too! My kids loved them! Less than 4g Net Carbs per serving.

    Low Carb Dairy-Free Zucchini Spice Waffles

    These keto zucchini spice waffles are a great way to start your day!

    I have zucchini growing out the wazoo right now. I am sorry for that unfortunate term as it brings up some rather unattractive imagery, but it really is the best way to describe my current zucchini situation.

    We purchased two little zucchini starts back in May and that seemed like a moderate amount. We had a cool spring so they seemed to be growing rather slowly. And then one of them took off and became an absolute monster, taking over most of the space in the 4×4 raised bed.

    But the other is no slouch either in terms of production and usually has 3 or 4 zucchini growing. The monster typically has 6 or 7, and they seem to appear overnight. One day they are little finger-long zukes with a blossom and the next day they are huge cylinders ready to be picked.

     

    A great healthy way to use up some zucchini! Low carb waffles

    I was away this past weekend and it was hot, hot, hot. I was careful to pick anything of decent size before I left and my lovely next door neighbours agreed to pick any zucchini that ripened while I was gone. But they didn’t pick any…or so I thought. I came home to 5 new huge zucchini and when I asked if they needed any, they laughed and said “Nope, we’ve got 8 in our fridge”. EIGHT! They picked 8 while I was gone and I already had 3 in my fridge, so I left another 3 big ones in a paper bag on my porch and begged friends to come get them. They were picked up later that day, but the whole scenario is going to repeat itself over and over until October.

    Get your zucchini on with these delicious low carb zucchini spice waffles.

    Which means my little brain is feverishly thinking of ways to use up zucchini right now. It’s almost all I think about. As I pick another green summer squash from my monster plant, my mind starts turning over ideas.

    These delicious keto waffles were one such idea that appealed to me, but I was rather trepidatious about the kids. I was even more trepidatious about my sister’s kids who were visiting and tend to be rather picky eaters. I proceeded anyway and I even made them dairy-free, for my lactose intolerant sister. I figured worst case scenario, just the adults would like them and I could freeze any leftovers.

    My new favourite low carb breakfast recipe. Zucchini Spice Waffles.

    Boy was I wrong. I came home from a run and almost all of the waffles had disappeared. Apparently everyone liked them and some kids even asked for seconds. I managed to get a few quick photos, but I decided to make them again this week because they were such a hit. This time I made a double batch…you know, just to help use up a little of that zucchini!

    Zucchini Spice Waffles

    These delicious low carb waffles are a great way to use up some of that summer zucchini. Grain-free, dairy-free, and freezable. Kids love them!
    5 from 1 vote
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Draining Time: 1 hour
    Total Time: 1 hour 30 minutes
    Servings: 8 to 10 waffles
    Calories: 239kcal

    Ingredients

    • 1 ½ cups shredded zucchini (about 7 ounces, undrained)
    • ½ teaspoon salt
    • 1 ½ cups almond flour
    • ½ cup golden flax seed meal (can sub another ½ cup almond flour)
    • ¼ cup Swerve Sweetener
    • 1 tablespoon baking powder
    • 1 ½ teaspoon cinnamon
    • ½ teaspoon ginger
    • 2 large eggs
    • 2 large egg whites
    • ¼ cup avocado oil
    • ¼ cup water
    • ½ teaspoon vanilla extract

    Instructions

    • Place shredded zucchini in a sieve in the sink and sprinkle with salt. Let drain 1 hour, then press to release as much moisture as possible.
    • Preheat waffle iron to medium or medium high and grease if necessary.
    • In a large bowl, whisk together the almond flour, flax seed meal, sweetener, baking powder, cinnamon, and ginger.
    • Add the drained zucchini, eggs, egg whites, avocado oil, water, and vanilla extract. Stir until well combined.
    • Scoop about ¼ cup of the batter into each section of your waffle iron (depending on how large or how deep your iron is, you may need more or less). Close the lid and cook until well browned. Remove waffles to a cooling rack and repeat with remaining batter.

    Notes

    Serves 8 to 10. For 8 servings, each serving has 3.75g NET CARBS.
    Food energy: 239kcal
    Total fat: 22.82g
    Calories from fat: 205
    Cholesterol: 46mg
    Carbohydrate: 9.38g
    Total dietary fiber: 5.63g
    Protein: 9.21g
    Erythritol: 7.5 g
    Nutrition Facts
    Zucchini Spice Waffles
    Amount Per Serving (1 waffle)
    Calories 239 Calories from Fat 205
    % Daily Value*
    Fat 22.82g35%
    Cholesterol 46mg15%
    Carbohydrates 9.38g3%
    Fiber 5.63g23%
    Protein 9.21g18%
    * Percent Daily Values are based on a 2000 calorie diet.

     

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    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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      Recipe Rating




    1. Maralyn says

      September 13, 2019 at 7:38 am

      Could I add cocoa powder to make a chocolate style zucchini waffle? Would I need to reduce any other dry ingredients?

      Thanks!

      Reply
      • Carolyn says

        September 13, 2019 at 8:07 am

        You would definitely need to reduce the flour by at least as much cocoa powder as you put in, but probably by another 3 to 4 tbsp. Cocoa powder is very fine and makes the batter thicker.

        Reply
    2. John says

      January 18, 2019 at 11:30 am

      5 stars
      I’ve really missed using my waffle iron since going low carb and then found this recipe! They are delicious! We’ve made them twice now for chicken and waffles and loved every bite. And they freeze perfectly and reheat well in the microwave. In fact, I thick they’re even a bit better after freezing! This one is a keeper.

      Reply
      • Carolyn says

        January 18, 2019 at 12:08 pm

        Glad you like it!

        Reply
    3. Tanya A says

      July 31, 2018 at 8:39 pm

      I tried making these and they completely fell apart in the waffle iron. Part of the outside cooked, but the rest stayed a soft mess. It looked like edible mushed up mess. Did I not drain it right? I also didn’t use the batter and refrigerated right away when I made it and then cooked it two days later. The kids ate it which was surprising. I even greased the iron.

      Reply
      • Carolyn says

        August 01, 2018 at 7:34 am

        Well they shouldn’t fall apart so something went wrong. Could have been too wet but also not sure about the refrigerating for a while. Wasn’t it very thick when you tried to put it on the waffle iron???

        Reply
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