Keto Zucchini Waffles
These Keto Zucchini Waffles are cheesy almond flour waffles, 100% gluten-free with only 2.3 grams of net carbs per serving.
They are delicious savory keto breakfasts or light dinners served with cream cheese and lettuce.
What Are Keto Zucchini Waffles
Keto Zucchini Waffles are easy low-carb waffles that are made with a healthy portion of zucchini and a touch of almond flour for the texture.
They are rich in micronutrients such as Vitamin A, B12, C, and Vitamin D, but also minerals like Iron, Zinc, Calcium, and Magnesium.
With only 2.3 grams of net carbs, they’re also very keto-friendly compared to a classic Liege Waffle.
How To Make Zucchini
There is nothing easier than these keto waffles, and even non-keto eaters will devour these savory waffles in no time.
All you need to make the most delicious crispy zucchini waffles are:
- Zucchini – grated, skin on to add fiber. Make sure you squeeze out the extra juice from the zucchini before adding it to the batter, or they release juice, and the water gets too moist. Zucchini is one of the best keto-friendly vegetables!
- Cheese – I love a combo of parmesan and mozzarella, but mature cheddar would work as well. Just make sure to pick a keto-friendly cheese!
- Garlic powder or fresh garlic
- Almond flour or almond meal – both work. Learn more about keto-friendly flours with my guide!
Grating The Zucchinis
The first step to making these Zucchini Waffles is to finely grate the zucchini.
You can do this with a box grater or (my favorite) use a food processor with the shredding attachment.
When the zucchinis are shredded, they are still full of water. This would thin out the batter and make it way too runny.
To prevent that, put all your grated zucchini in a clean towel and squeeze it as hard as you can to release all the water.
Making The Batter
Combine all the batter ingredients in a large mixing bowl before adding the grated, squeezed zucchini.
Use a silicone spatula to combine it well. Make sure there are no flour lumps left, they don’t taste good!
Cooking The Waffles
These Zucchini Waffles are best cooked in a regular waffle maker. But you can also use a mini waffle maker if you wish.
Brush some coconut oil on both irons and turn it on.
Pour about 1/3 of a cup of batter per waffle or about 1/4 for mini waffles.
Some waffle makers can be flipped. This is an excellent option as it makes the batter cook perfectly evenly. Some non-flippable waffle irons sometimes leave a side of the waffles ever so slightly mushier than the other.
Cook them for 3 to 5 minutes until the outside is crispy.
You can keep the made waffles in the fridge in an airtight container for 3 to 4 days. Reheat them in the waffle maker or in a toaster.
It’s also possible to freeze them. Make sure to store the waffles in individual zip-lock bags.
Frequently Asked Questions
Can I Use Something Other Than Zucchini?
Yes, you can make these keto waffles with chopped spinach or chopped kale.
Both are low-carb vegetables that go very well with these cheesy waffles.
If you want a keto waffle recipe with no vegetables in the batter, try my Almond Flour Waffles.
How Should I Serve My Zucchini Waffles?
Zucchini waffles make delicious breakfasts or light keto dinners. They are delicious on their own or topped with guacamole, cream cheese, or bacon.
Can I Skip The Cheese?
Removing the cheese is possible, but the texture won’t be as good. If you want a cheese-free waffle recipe, try my coconut flour waffles.
Share a comment or review below if you enjoyed this zucchini waffle recipe!
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Keto Zucchini Waffles
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only.
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