These savory keto zucchini waffles are gluten free and use 5 simple ingredients! They are a great way to use summer zucchini from your garden. This savory zucchini chaffle makes a great low carb breakfast or snack. You can even freeze them for later. Each waffle has just 3.1g net carbs and 10.4g protein!
If you are dairy free, try these keto savory vegetable waffles!
It’s all about zucchini in the summertime. It seems to be the easiest thing to grow and the most prolific. However my husband will only eat it fried and my son will only eat it in the form of zucchini bread (and that’s a new development).
So I end up eating most of it or trying to sneak it in dishes where they can’t see it (meatloaf for instance). And I also make these savory keto zucchini waffles. Even my hubby will eat these they are so good.
You only need 5 ingredients and each one is low carb, gluten free and high in protein. It’s also a good way to use those club sized zucchini from your summer garden!
Recipe ingredients I used.
All you need to make these waffles are fresh grated zucchini, egg, mozzarella cheese, parmesan cheese and onion. I didn’t use any salt in this recipe because the cheeses are salty enough.
These are also called chaffles as they use cheese as a base instead of any kind of flour. You don’t even use any kind of flour. No regular flour, almond or coconut flour. They are also savory waffles and not sweet though.
I have more chaffle recipes if you scroll down and some are sweet though they might use a bit of almond flour.
How to make savory keto zucchini waffles.
Step 1: Grate the raw zucchini and onion either by hand with a box grater or in a food processor. Then place the shredded zucchini in a cheesecloth, paper towels or tea towel and squeeze out as much water as possible. This is important. The excess water will effect the final outcome. It should like the picture below.
Step 2: Get out a medium sized bowl and add all the ingredients together. This is your “batter” and you can see it below.
Step 3: Heat up your waffle iron and add about ¼ cup of batter onto the center. Cook according to your manufacturer’s instructions.
Note some waffle makers require first so check to see if you need to oil yours. My Dash mini waffle maker is PERFECT for this recipe. It makes the perfect size chaffles and they come out easily.
Step 4: They should only take a few minutes to cook. You want them to be nicely browned. Take them out carefully and let them set for a few minutes before eating. They will set up as they cool.
Store in an airtight container or ziplock bag. I like to freeze mine for a quick low carb breakfast or snack. Please scroll down of the printable recipe card.
You can eat these plain or with dip into sour cream, ranch dressing or even a garlic aioli would be nice. But they have plenty of taste on their own.
If you want to freeze these waffles.
All you need to do is let them cool completely and then place them in a ziplock freezer bag. When you want to eat one, take it out of the bag and place on a microwave safe plate. Cook for 30 second intervals until heated through.
You can also make these into zucchini pancakes.
If you don’t have a waffle iron you can just make these in a skillet like shown below. Just add the mixture to a heated skilled and cook until golden brown on both sides. Make sure to cook over medium heat and not to make them too thick.
Recipe tips and tricks.
- Make sure you squeeze as much water from the zucchini as you can before making the batter.
- Grease your waffle iron first. I used to use this full size waffle iron and it doesn’t need much greasing but some waffle makers do. Check the manufacturers instructions to see. I often use coconut oil or butter after each waffle. You may need to grease after each one.
- Only make small waffles. Add the “batter” to the center of the waffle iron and just enough to make a small waffle. Too big and it will be difficult to get out. Again my Dash mini iron works perfect for these keto chaffles.
- Don’t substitute the mozzarella cheese. The stringy factor in that cheese is what keeps it together well and makes crispy waffles. Cheddar cheese and other types won’t work as well.
- If reheating, only microwave for 30 second intervals until heated through.
More keto chaffle recipes to try.
If you like this recipe and I really hope you do, here are a few more keto cheese waffles (chaffles) recipes that you will also love.
- pepperoni pizza
- blueberry and strawberry & cream
- stuffing flavored with Thanksgiving leftovers
- chicken, ham and swiss
This recipe made 4 small waffles so I ate one for lunch and froze the rest and just microwaved one for breakfast everyday. I hope you enjoy this savory zucchini waffle recipe. Especially if you have an abundant zucchini crop like we always do.
The nutritional information for 1 is: 131 calories / 8.3g fat / 3.7g carbs / 10.4g protein = 3.1g net carbs
Savory Low Carb Zucchini Waffles
These savory zucchini waffles are gluten free and low carb. They make a great low carb breakfast or snack and you can even freeze them for later. Only 5 ingredients and 3.1g net carbs per waffle.
- 2 cups zucchini grated
- ½ cup vidalia onion grated
- 2 eggs
- ½ cup mozzarella cheese
- ½ cup grated parmesan cheese
- Grate your zucchini and onion in a food processor fitted with a grating blade. Or grate by hand.
- Take the grated mixture and put in a tea towel or a few layered paper towels and ring out as much water as possible.
- In a mixing bowl, beat eggs with a fork and add cheese and zucchini mixture. Mix well.
- Add a heaping spoonful to your prepared waffle iron and cook according to your manufacturer's instructions. Some waffle irons require you oil them. Ours did not so check to see if you need to do that first so they don't stick.
- Eat immediately or freeze for later. To eat from frozen just microwave for 30 seconds to 1 minute.
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Nutrition Information:Yield: 4 Serving Size: 1 Servings
Amount Per Serving: Calories: 131
* The Paleo diet does not include dairy products and I do in many of my recipes. I tend to follow a modified Paleo / Primal /Low Carb diet and use the principles of all three. Dairy is a high protein food group with plenty of nutrition that I feel is valuable in our families’ diet not to mention that it tastes great. Here is an interesting article about full fat dairy products from Mark Sisson who started the whole Primal movement. So if you can not tolerate dairy products or you are a strict Paleo enthusiast, my apologies. Going forward I will be more cautious with how I label my recipes.
Made this with fish burritos. Delicious.
I added a ranch topping, but great on their own. Definitely a do again.
Hi Diane, What a great idea with the fish burritos! I’ll have to try it.
Bruce D Archer
Never found recipe, to much crap.
Hi Bruce, sorry for your frustration. I have “Jump To Recipe” button at the top of the page and if you click on it, it will take your right to the recipe. Hope that helps.
Fortunately I found the “jump to recipe” button, you do have an unreasonable amount of filler, I assume it’s so you can fit more ads in.
I will try this recipe this evening because it looks decent and I might even come back, but too much fluff like that is off-putting
Hi Zee, I understand your frustration but this is how I earn a living and pay my familie’s bills. That is why I have the jump to recipe button at the top so that people can bypass all everything if it bothers them and get to the recipe quicker. I hope you like the recipe.
Just hit: jump to recipe. It’s really yummy, especially if you are watching your carbs.
Thanks for commenting! I’m glad you liked it.
I have dried onions, and dried zucchini. I am going to play with this recipe idea. Thank you.
Hi Sharon let me know how it goes.
Love this recipe ! Thanks so much. Zucchini Tip – I squeeze small handfuls of zucchini between my palms and interlocked fingers and the result is very dry zucchini. Works very well for this recipe and for latkes. I made your recipe for the umpteenth time last night and topped them with veggie chili. Enjoyed both …. and the chili more than usual. Thanks again !
Hi Rosemary, so glad you like them and thanks for sharing your zucchini tip!
I loved these I used my mini waffle press and it worked out amazing. I freeze extra and re-toast in my air fryer or have even used my toaster. Great appetizer before a simple soup dinner!!
Hi Kathy, great idea about the air fryer!
Absolutely coated my waffle iron in butter, drained the zucchini of all water, and the waffles stuck. Like really bad. Scrambled eggs any one?
I’m sorry to hear it didn’t work out for you. I have alot of these “cheese” based waffles on my blog and I need to put a tips section for people.
One suggestion is that you only make small waffles. I just put a bit of the “batter” in the center of the waffle iron and make mini waffles. These are much easier to get out.
You buttered your waffle iron so that is good and make sure you do it after every waffle you make.
Lastly make sure you have the mozzarella cheese in there because you need that stringy dense cheese. Hope that helps and I’m sorry you had a bad experience.
This looks great and seems like a great way to use my giant zuchkin. Some weird hybrid that showed up in my garden looking like a round zucchini and then got huuuuge and went bright orange. Before I was keto I made zucchini jam. Grated zucchini grated lemon… lots of ginger and pamonas low sugar pectin. Lemon is pretty high in sugar… but you could try a christmas spice version. I’ve made that with not much lemon. On almond flour English muffins.
Hi Jen, I have never heard of zucchini jam! How cool. I could be wrong here but I think lemon juice that comes in a bottle is much lower in carb than real lemons. I was always surprised that lemon juice has carbs at all. Thanks for commenting!
I’ve seen zucchini used in some wild recipes before but not once have I come across zucchini waffles before. i have to admit it at first it seemed really disgusting to me but looking through the actual recipe has peaked my interest. I’ll give this a try soon! i feel like it a good brunch kind of recipe
Honestly it’s like a zucchini pancake if you like something like that. You really can’t taste the zucchini. I hope you give it a try and like it!
What a great idea!! I wish I had a waffle iron because I would definitely make them. I prefer savory to sweet for breakfast and that way Hubby would like it too. We both love zucchini so it’s not a problem for us to eat that prolific veggie. This is a definite keeper.
You can definitely make them as a pancake. One of my readers said she did that and it was great. Good luck!
I love how simple and easy this is to make. We love fresh zucchini and they are in abundance at the moment in our markets. Perfect for a late brunch or dinner in our home. Must try this soon.
We really enjoy them and because it only takes a few minutes to make, we eat them often!
We’re usually sweet waffle people but we’re totally into these zucchini waffles! We’ve been experimenting with more and more savoury waffles lately so this is perfect. Looks delicious!!
Well I hope you give them a try Jolina!
This is such a perfect use for zucchini when we’re overflowing with it. I’m way too tired of zucchini bread!
I’ve been meaning to make a zucchini bread!
What a totally fun way to use up all the fresh zucchini. This recipe is perfect for brunch or dinner. I need to bring out my waffle maker and give these a try. Can’t wait.
I hope you like them Gloria!
This is my 2cd time making the zucchini waffles. I love them and they are the perfect size for my breakfast…freeze well and just heat them up in the microwave…yummm…cant wait to try the pizza waffles 🙂
Hi Kathi, so glad you like them! I just made my hubby some jalapeno popper ones for his breakfast. I hope you like the pizza ones as well.
OMG…i prepared this dish for my family today, and with a few tweaks to the recipe, it was a hit!!!
I added basil, garlic and poblano peppers…eyeballed the amount of eggs and cheese because i was making enough for 10 people.
Topped off the waffles with sauted red peppers/onions and RAO’S Homemade Tomato Basil Sauce…Whew!!!!!!
Hi Deb, that sounds wonderful! I haven’t made these in a while. Waiting for our garden zucchini to come in and then I’ll try your suggestions. Thanks for taking the time to comment and share your tweaks!
These are amazing. Used onion powder instead, as onions can be quite carby. After making four, I sandwiched cheddar cheese between two and returned them to the iron to melt the cheese. Voila, grilled cheese zucchini waffles…the kids went wild over how crunchy they were. Next time I might melt the cheese a little and add to one, topping with another cooked waffle. Either way, crunchy good 😋 and filling!
Hi Denise, so glad you liked them! I’ll have to try the onion powder and grill cheese trick next time. Thanks for taking the time to comment.
These are good I cooked them like potato pancakes.
So glad you liked them! I’ll have to try that next time. Thanks for stopping by!
I’ve had this recipe for a while and tried it out this morning. Instead of the cheese recommended I used Goat Cheese – it worked just fine. Loved this, it will be in my rotation for sure!
I would never thought to use goat cheese and I love goat cheese! Thanks for taking the time to comment and I’m so glad you liked it!
I had a lot of difficulty getting the last waffle off the iron. I do think that there was still too much moisture that kept it from really firming up. Despite that, they were great! I had added some pepper and tyme for more seasoning. Will definitely make again. Thanks for the recipe.
Yes, sometimes they stick. You really have to get the moisture out of the zucchini but also sometimes the size of the egg can make a difference. Glad you liked them and thanks for your tips!
This did not work for me. I had to clean the mess off my waffle iron! I used the results as I don’t waste anything – not pretty- and put a fried egg on top and served with bacon. I added almond flour and coconut flour to make it work better. Still not pretty.
I’m so sorry you had trouble with these. I’m guess you have to grease your waffle iron first. I do not have to with my waffle iron but my old one I did. If you use some coconut oil or butter, that should help. Also you could also make these into pancakes if you wish. Again I’m sorry this didn’t work for you.
I like to use the waffles as the “bread” for sandwiches for my kids’ lunches. Add a little more nutrition to lunch!
Great idea…I’ll have to try that for myself!
LOVED the taste! My first two came out picture perfect – gorgeous. The remaining stuck to the waffle iron. I did squeeze out the zucchini, but am wondering if, as the batter sat, a little moisture built up and ruined the remaining waffles? Help! I ended up making the rest in a skillet because I didn’t want to waste their yummy-ness! Thanks Denise! I am going to try spinach waffles and zucchini waffles next. Lis
I’m glad you liked the waffles! I’m trying to think what the problem would be. You could always grease your waffle iron first by brushing some oil or butter on it. Also it could be the eggs that got a bit runny? Try putting the mixture in the refrigerator in between batches. One last suggestion is to make sure you wring out all the water from both the zucchini and the onion. Hope that helps. Please let me know if you have the problem again.
Thanks for stopping by!
Made zucchini fritters last night and thought to myself I bet these could be done in the waffle iron with less oil! Can’t wait to try your recipe!!
Tis the season for all things zucchini around here. My husband hands me about 3 or 4 a day so I have to find ways of using them.
The fritters sound great! I hope you like the waffles and thanks for stopping by.
It would be very helpful if you added the nutrient breakdown for those counting carbs, calories etc. I am new to Low Carb cooking and I am amazed at some of the recipes I see online that say they are low carb but actually consume more than half my daily carb target. If i don’t know the carb count its too much hassle to figure out before I cook it, usually.
Hi Fiona, the nutritional information for one waffle is 131 calories / 8.3g fat / 3.7g carbs / 0.6g fiber / 10.4g protein = 3.1g net carbs. I’ve add right above the recipe. Please let me know if you have any questions. Thanks for bringing that to my attention.
There’s cheese in them. That’s not paleo at all if you ask me. Drawn to this recipe as a lactose intolerant. Dissapointed. 🙁
Sophia, I’m sorry you are disappointed. I explain my stance on cheese and Paleo at the end of my post but I do see how strict Paleo enthusiasts and those who are lactose intolerant would be disappointed. I made a dairy free zucchini waffle today for you that was quite good. I personally prefer the cheese recipe but my husband gave this a thumbs up and he doesn’t eat zucchini so I think you might like it. I will alter this post with the recipe when I get a chance but in the meantime try this if you are interested:
2 cups zucchini, grated
1/2 vidalia onion, grated
1/2 cup almond flour
1/4 teaspoon salt
1 Tablespoon nutritional yeast
1/4 teaspoon garlic powder
2 Tablespoons coconut oil
Squeeze the excess water out of the grated zucchini and onion. In a large bowl beat your eggs and then add the rest of the ingredients excepted the melted coconut oil. Let the coconut oil cool a little so that it’s still a liquid but not so hot it will cook the eggs when mixing. Add the oil to the rest of the ingredients and mix well. Spoon on a preheated waffle iron. Mine does not require greasing ahead of time but if yours does, please do so first. Makes about 8 small waffles.
Served these for dinner tonight. Delicious! Thinking of serving these for a shower brunch with hollandaise sauce or balsamic reduction. Thanks for the great recipe.
Thanks for commenting Anissa! I really liked them and I’m so glad you did too. Good luck with your with your brunch if you do make them and let me know how the sauces work!
these look amazing! I’m going to try to replicate these in a George Foreman grill – I never could justify a waffle iron but now I’m seriously considering… These also look like they’ll be ok for Ketogenic requirements if I use a little less onion or sub green onions. Thanks!
I think that will work just fine! Let me know if you do. Thanks for stopping by.
These look too delicious to be good for you, I’m definately going to give them ago and see if my waffle mad kids will try them. Thanks for sharing
I just made them again and froze them. They are good for a quick breakfast on the go. Hope your kids like them!
I had no idea you could make waffles with zucchini! Thanks for linking up to Blogger Brags. I’ve pinned your post to the Blogger Brags Pinterest board.
Thank you Sarah!
I’d like to order the Zucchini Waffles please!
Haha! Would you like something to drink with that? 😉
This is amazing! What a yummy recipe! I would love for you to share this at my link party Making Memories Mondays going on now! 🙂
Thanks Cathy, I did share a couple.
Natasha in Oz
They look so good Denise! Thanks for the brilliant recipe idea. Glad I found it via the Happiness is Homemade Link Party!
Natasha in Oz
I’m thinking about making these and topping with pizza sauce and pepperoni for dinner.
That sounds delicious! Hope you enjoy it!
Kristen @ A Mind Full Mom
Totally making these asap Denise. They look great!