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.
Table of contents
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.
Ingredients
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!
- Eggs
- 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
- Salt
- 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.
Tip: Squeeze The Zucchinis
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.
Tip: Flip Your Waffle Iron
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.
Storage Instructions
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 makedelicious 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.
More Keto Zucchini Recipes
Zucchini is one of the best low-carb vegetables to cook on a keto diet. I recommend trying the following keto zucchini recipes:
Keto Zucchini Cake
Zucchini Slice
Keto Zucchini Pancakes
Keto Zucchini Casserole
Keto Zucchini Brownies
Keto Zucchini Chocolate Chips Cookies
Share a comment or review below if you enjoyed this zucchini waffle recipe!
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Keto Zucchini Waffles
2.3gNet Carbs
These Keto Zucchini Waffles are an easy keto breakfast with a delicious Parmesan Mozzarella flavor and a healthy portion of zucchinis.
Author: Carine Claudepierre
Prep: 10 minutes mins
Cook: 5 minutes mins
Total: 15 minutes mins
Yield: 4 waffles
Serving Size: 1 waffle
4.80 from 25 votes
Ingredients
US Customary – Metric
- 1 ½ cup Grated Zucchini washed, skin on, squeee out juice, about 3 medium zucchini
- 2 large Eggs
- ⅓ cup Almond Flour
- ⅓ cup Grated Mozzarella
- ¾ cup Shredded Parmesan
- ½ teaspoon Salt
- ½ teaspoon Garlic Powder
To grease the waffle iron
- 1 tablespoon Coconut Oil or olive oil
Instructions
Preheat your waffle iron.
Wash and cut the extremities of the zucchinis. Discard them.
Grate the zucchinis using a grater or food processor – the thinner, the better. Squeeze out the extra water with your hands and measure the quantity of grated zucchini required by the recipe. Discard the zucchini water or keep it for another recipe.
In a large mixing bowl, combine the almond flour, eggs, grated parmesan, mozzarella, garlic powder, salt until it forms a batter.
Stir in the grated zucchini. Combine until all the grated zucchini are covered with the batter.
Brush some coconut oil or vegetable oil on the waffle iron.
Spoon the batter into the hot waffle iron and bake for 3-5 minutes or until the outside is crispy.
Serve hot topped with mashed avocado, cream cheese, or bacon, and lettuce on the side for a light dinner.
Can be precooked 4-5 hours before eating. Store on a rack covered with foil.
Rewarm until crispy and hot when ready to heat.
Notes
Nut-free flours: if you don’t like almond flour and you can use the same amount of sunflower seed flour, or if not on a keto diet you can use buckwheat flour, it is a low-GI healthy flour replacement.
Cheese: any hard grated cheese works in this recipe like Mozzarella, Edam, or Cheddar. I used a blend of cheese for the flavor. It is up to you to choose your favorite one.
Net carbs per waffle: 2. 3 grams
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NutritionServing Size: 1 waffle
Yield: 4 waffles
Nutrition
Serving: 1 waffleCalories: 233.7 kcal (12%)Carbohydrates: 3.8 g (1%)Fiber: 1.5 g (6%)Net Carbs: 2.3 gProtein: 13.4 g (27%)Fat: 18 g (28%)Saturated Fat: 8.2 g (51%)Polyunsaturated Fat: 0.9 gMonounsaturated Fat: 3 gTrans Fat: 0.1 gCholesterol: 116.7 mg (39%)Sodium: 716.8 mg (31%)Potassium: 202 mg (6%)Sugar: 1.7 g (2%)Vitamin A: 453.3 IU (9%)Vitamin B12: 0.7 µg (12%)Vitamin C: 8.3 mg (10%)Vitamin D: 0.6 µg (4%)Calcium: 254.4 mg (25%)Iron: 1.1 mg (6%)Magnesium: 20.1 mg (5%)Zinc: 1.6 mg (11%)
About The Author
Carine Claudepierre
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
