These Paleo 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.
I’ve been following the Paleo diet for over 7 years but I confess to eating cheese. I know it is not part of a strict Paleo diet but after reading this article from Mark Sisson a few years ago, I feel ok about it. That’s just me and everyone should do what they feel is right for them. Recently one of my readers contacted me about my original zucchini waffle recipe which had cheese as an ingredient. She was disappointed that it was labeled as Paleo and included cheese, since she was lactose intolerant. I felt bad about that, 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.
FYI: I now try not to label any of my recipes Paleo unless they are strictly Paleo. However I have many old post shares out there on the interwebz that I cannot change so my apologies.
The original zucchini waffle had a great deal of cheese in them. I really enjoy them but these are very good too. These waffles 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.
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.
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 waffle iron I have is great! It’s inexpensive and you can buy it on Amazon (affiliate link) 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 other waffle recipes below. 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.