Description
Savory, low-carb zucchini waffles made with cheddar cheese and almond flour—perfectly crisp, keto-friendly, and ready in minutes for a delicious breakfast or snack.
Ingredients
1 cup grated zucchini (squeezed dry)
1 cup shredded cheddar cheese
2 large eggs
¼ cup almond flour
¼ tsp baking powder
½ tsp garlic powder
½ tsp salt
¼ tsp ground black pepper
Instructions
- Preheat waffle iron and grease with oil or nonstick spray.
- Grate zucchini, wrap in a cloth or paper towels, and squeeze out as much moisture as possible.
- In a bowl, whisk eggs. Add almond flour, baking powder, garlic powder, salt, and pepper. Mix well.
- Fold in zucchini and cheddar cheese until combined.
- Spoon batter into waffle iron and cook 3–5 minutes, or until golden and set.
- Remove and serve immediately with your favorite toppings.
Notes
- For added flavor, mix in cooked bacon or fresh herbs.
- Ensure zucchini is dry to get crispy waffles.
- Reheat in toaster oven or oven for best texture.
- Freeze cooled waffles for up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Waffle Iron
- Cuisine: American
Nutrition
- Serving Size: 1 waffle
- Calories: 210
- Sugar: 1g
- Sodium: 390mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 115mg
