Keto Cheddar Zucchini Waffles
Cheddar Zucchini Waffles are a deliciously savory twist on a breakfast favorite. Packed with melty cheese and fresh zucchini, these crispy keto waffles make great sandwiches too!
Servings 6 waffles
Calories 275kcal
Ingredients
- 1 medium zucchini (about 200g) grated
- 1/2 tsp salt divided
- 4 large eggs
- 6 ounces sharp cheddar, grated
- 1 clove garlic, minced or pressed
- 1/4 tsp pepper
- 1/4 tsp cayenne
- 3/4 cup 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
Storage Information: Store the cooled waffles in a covered container in the fridge for up to a week or in the freezer for several months.
Nutrition
Serving: 1waffle | Calories: 275kcal | Carbohydrates: 5.5g | Protein: 14.6g | Fat: 20.1g | Fiber: 1.9g