August 3, 2016

Zucchini Spice Waffles

Name: Zucchini Spice Waffles
Prep time: 10 min
Cook time: 20 min
Total time: 90 min
Ingredients: 1 1/2 cups shredded zucchini ((about 7 ounces, undrained)); 1/2 tsp salt; 1 1/2 cups almond flour; 1/2 cup golden flax seed meal ((can sub another 1/2 cup almond flour)); 1/4 cup Swerve Sweetener; 1 tbsp baking powder; 1 1/2 tsp cinnamon; 1/2 tsp ginger; 2 large eggs; 2 large egg whites; 1/4 cup avocado oil; 1/4 cup water; 1/2 tsp vanilla extract

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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.

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.

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.

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.

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!

Course Breakfast

Cuisine American

Prep Time 10 minutes

Cook Time 20 minutes

Draining Time 1 hour

Total Time 1 hour 30 minutes

Servings to 10 waffles

Calories 239kcal

Ingredients

1 1/2 cups shredded zucchini (about 7 ounces, undrained)
1/2 tsp salt
1 1/2 cups almond flour
1/2 cup golden flax seed meal (can sub another 1/2 cup almond flour)
1/4 cup Swerve Sweetener
1 tbsp baking powder
1 1/2 tsp cinnamon
1/2 tsp ginger
2 large eggs
2 large egg whites
1/4 cup avocado oil
1/4 cup water
1/2 tsp 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 1/4 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

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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