Zucchini Cheddar Keto Waffles

Savory, cheesy, these waffles are perfect for sandwiches. Try them toasted, with your favorite burger. Use them for making pizza. Topped with spinach, bacon, a poached egg and hollandaise or cheese sauce - they are divine! Toasted and slathered with butter - perfectly delish!

Print Recipe

Ingredients

3 Ounces Almond flour (1/2 cup + 2 Tablespoons)
1 Tablespoon baking powder
1/4 Teaspoon Onion powder
1/8 Teaspoon Garlic powder
1/8 Teaspoon salt
6 Large eggs (1 1/2 cups or 376 ml)
8 Ounces cream cheese
2 Tablespoons Butter, melted
4 Ounces Grated sharp cheddar cheese (1/2 cup)
1 1/2 Ounces Finely grated zucchini (1/2 cup)

Instructions

Place all of the ingredients into the container of a blender or food processor. Process until well blended. Allow the batter to sit for 10 minutes before baking in a waffle maker. Bake according to manufacturer's instructions.

Notes

This waffle is best made in a standard waffle iron. I prefer to make them in a small, 4" round mini waffle maker like this one https://www.amazon.com/Dash-Mini-Maker-Individual-Breakfast/dp/B010TCP3SC/ref=asc_df_B010TCP3SC/?tag=hyprod-20&linkCode=df0&hvadid=167151781903&hvpos=1o2&hvnetw=g&hvrand=3217089079443992573&hvpone=&hvptwo=&hvqmt=&hvdev=t&hvdvcmdl=&hvlocint=&hvlocphy=1014234&hvtargid=pla-306059031285&psc=

Double the batch and make lots freeze them in a single layer on baking racks. When solid, stack, using parchment paper or plastic wrap between each waffle store in the freezer in an air tight container for up to 8 weeks

This batter can also be used to make a savory pancake or crepe. Melt butter into a small skillet and pour about 1/4 cup of batter into the hot pan. When browned and bubbly, turn and brown on briefly on the other side. Serve with plain Greek yogurt on top.