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
- 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.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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.