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Keto Cheddar Zucchini Waffles

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Savory keto zucchini waffles packed with sharp cheddar, garlic, and a hint of spice. Crisp on the outside and tender inside, they make an easy low-carb breakfast, snack, or side.

Ingredients

  • 1 medium zucchini (grated (about 7 oz))
  • 1/2 tsp salt (divided)
  • 4 large eggs
  • 6 oz sharp cheddar (grated)
  • 1 clove garlic (minced or pressed)
  • 1/4 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 3/4 cup blanched almond flour
  • 2 tsp baking powder
  • 3 tbsp heavy cream

Instructions

  1. Place the grated zucchini in a colander and toss with 1/4 tsp of the salt. Let it drain for about 1 hour, then wrap it in a clean kitchen towel and squeeze firmly to remove as much moisture as possible.
  2. Preheat the waffle iron and lightly grease the plates with melted butter or cooking spray.
  3. In a mixing bowl, beat the eggs. Stir in the drained zucchini, cheddar cheese, garlic, remaining 1/4 tsp salt, black pepper, and cayenne pepper.
  4. Add the almond flour and baking powder. Pour in the heavy cream and stir until thoroughly combined.
  5. Scoop about 1/4 cup of batter onto the hot waffle iron and gently spread it out. Close the lid and cook until the waffle is golden brown and crisp. Repeat with the remaining batter.

Notes

  • Squeeze the zucchini very thoroughly to prevent soggy waffles.
  • Cooking time may vary depending on the size and temperature of your waffle iron.
  • For the crispiest texture, serve the waffles immediately after cooking.
  • Leftovers can be refrigerated in an airtight container and reheated until hot and crisp.

Nutrition

Find it online: https://yumfamilyrecipes.com/keto-cheddar-zucchini-waffles/