Keto Zucchini Waffles
By Carine Claudepierre
Published on 05/26/2016 - Last updated on 11/10/2022
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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.
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.
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.
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 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.
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:
Share a comment or review below if you enjoyed this zucchini waffle recipe!
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Keto Zucchini Waffles
Ingredients
- 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
Tools
Getting Started What Is Keto? Macro Calculator Sweetener Converter Intermittent Fasting Keto Fruits Keto Vegetables Keto Flours Fighting Keto Flu Healthy SweetenersWant My Kitchen Equipment?
Nutrition
About The Author
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook, 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!
Disclaimer
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.
The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized.
You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
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Can this be used as pancakes? I don’t have a waffle iron.
Probably, but I’d advise to rather use one of my pancake recipes
Hi! This was the first chaffle I’ve ever made. It is very tasty. I’m not sure how to calculate the calories because I got 6 waffles instead of 4. Mine also came out thinner than what is showed in the picture. I’m figuring because I didn’t get as much water out of the zucchini as I should have. I made them in my mini waffle maker. They still had a decent texture though.
Do you think this would work as a sweet version if I left out the cheeses? Or would I need to replace the cheese with something else so as to not compromise the texture? If so, what would be suitable low-carb replacements (doesn’t need to be keto). thanks!
Probably yes, I didn’t try this option yet.
Excellent recipe! I did experiment and added a few more items to the recipe to give it a more savory flavor. I added 1 tsp of basil, 1 tsp of onion powder, 2 tsp of rosemary and 3 tbsp of creamer to thin out the batter. I also used a spiralizer on the zucchini and kitchen shears to trim the long spirals into little strands. These taste great with a homemade marinara sauce!
If I could give this 10 Stars, I would!!!
Hi, Do you know if you can make these ahead of time and freeze them?? Thanks
Sure! no problem at all. Enjoy, XOXO Carine
Hi ! for a lower carb version what flour would you recommend using ?
Unfortunately mine got stuck in the iron … any idea what went wrong? The taste was nice, but they didn’t hold. I made pancakes with the remaining batter. Thanks!
That never happened in my waffle iron. Did you grease yours really well? Did you change anything to the recipe ? Let me know, I am happy to help. XOXO Carine.