These low carb zucchini & carrot waffles are quick to make and taste great. Low carb and gluten free, each waffle has only 4.5g net carbs & 5 WW smart points.
You might also like these low carb savory zucchini waffles recipe!
Recently one of my readers contacted me about my original zucchini waffle recipe which had cheese as an ingredient. She was disappointed that it included cheese and she was lactose intolerant. So I came up with this Paleo Zucchini & Carrot Waffle for her.
It turned out to be my husband’s favorite low carb breakfast so I’m glad I did. Each of these waffles has only 4.5g net carbs, 6.1g protein and 5 WW smart points.
About these Paleo waffles
I used to follow a Paleo diet many, many years ago but it’s morphed into a low carb diet over time. I still think there are a lot of good things to the Paleo diet but I do like my dairy products and I had a tendency to eat too much on the Paleo diet.
So while I made these with the intention of making them Paleo I now like them because they are low carb and they are also tasty!
Zucchini & Carrot Waffles Ingredients
These zucchini waffles are dairy free. They have a bit of a coconut flavor from the coconut oil which tastes great with the vegetables and seasonings.
The base is almond flour and eggs. I love Honeyville Almond Flour (affiliate link) because it’s made from blanched almonds and it works great in Paleo or low carb baking. I used to be able to find it Costco but haven’t seen it recently. If you are a Costco member, check your local store, as they might have it.
Low Carb Waffle Recipe
To make these waffles, you first want to grate the zucchini, carrot and onion. Place the grated vegetables in a tea towel and wring out all the excess water. This is important as you don’t want a runny batter.
Next you beat your eggs in a large bowl and all of the rest of the ingredients. A note on the coconut oil: melt it and let it cool before mixing with eggs so the eggs don’t cook. You still want the oil to be liquid but just not piping hot. Mix everything well and start your waffles.
About my waffle Iron
My waffle iron does not need to be greased but if yours does, do so before hand. If you don’t like the taste of coconut oil, try ghee or even olive oil. The Oster waffle iron I have is great! It’s inexpensive and you can buy it on Amazon but I know it’s at Target too. We liked it so much we bought my father in law one!
Paleo Zucchini & Carrot Waffles
As I’ve mentioned my husband is a big fan of these waffles. I’m surprised to be honest because he hates zucchini. I’ve tried all summer to make something with zucchini he likes and this is the only recipe he’ll eat. This and the other zucchini waffle that is.
If you are a fan of savory low carb waffles, check out my post 9 Savory Low Carb Waffles post. And for some excellent almond flour pancakes try Carolyn’s from All Day I Dream About Food. Enjoy! Nutrition per waffle:
147 cals / 11.5g fat / 6.6g carbs / 2.1g fiber / 6.1g protein =4.5g net carbs
Each waffle has 5 Smart Points
Zucchini & Carrot Waffles (Paleo, gluten free)
- 1/2 cup carrots, grated
- 1 1/2 cups of zucchini, grated
- 1/2 onion, grated
- 1/2 cup almond flour
- 3 eggs
- 1/2 teaspoon garlic powder
- 1 Tablespoon nutritional yeast
- 2 Tablespoons coconut oil, melted
- 1/2 teaspoon salt
Place your grated zucchini, onion and carrot in a tea towel and wring out as much water as possible.
Add your eggs to a large bowl and beat.
Add your almond flour, spices, vegetables and melted coconut oil. Make sure to let your coconut oil cool a few minutes so that it is still liquid but not boiling hot and won't cook the eggs.
Spoon about 1/4 cup of the mixture onto the middle of the waffle iron and cook. If you waffle maker requires greasing before hand please do that. Mine did not.
This recipe should make 6 medium size waffles.