These Keto Zucchini Waffles are both tasty and easy to prepare. They are packed with essential micronutrients like Vitamin A, B12, and Vitamin D, as well as important minerals such as Iron, Zinc, Calcium, and Magnesium.
Ingredients to Make Keto Zucchini Waffles
- Zucchini – Grate the zucchini with the skin on to retain its fiber content. Before adding it to the batter, ensure that you squeeze out any excess juice from the zucchini to prevent it from releasing too much moisture. Zucchini is an excellent choice for those following a keto diet due to its low carbohydrate content.
- Eggs
- Cheese – Parmesan and mozzarella are my preferred combination of cheese, although mature cheddar would also be suitable. It is important to select a keto-friendly cheese.
- Garlic powder or fresh garlic
- Salt
- Almond flour or almond meal
How to Make Keto Zucchini Waffles
Preheat your waffle iron.
Prepare the zucchinis by washing and trimming the ends.
Grate the zucchini using a grater or food processor until thin. Remove excess water by squeezing with your hands and measuring the needed amount of grated zucchini according to the recipe.
In a spacious mixing bowl, mix together the almond flour, eggs, grated parmesan, mozzarella, garlic powder, and salt until it creates a batter.
Incorporate the grated zucchini into the batter, ensuring that all the zucchini is evenly coated.
Coat the waffle iron with a layer of coconut oil or vegetable oil.
Place the batter into the preheated waffle iron and cook for approximately 3-5 minutes, or until the outer surface becomes crispy.
Serve the dish hot with a dollop of cream cheese and a side of vegetables for a refreshing and satisfying dinner.
KETO ZUCCHINI WAFFLES
NOTES
Alternative flours that are nut-free include sunflower seed flour and buckwheat flour, which can be used as a replacement for almond flour. Sunflower seed flour can be used in the same amount as almond flour, while buckwheat flour is a low-GI and healthy substitute, especially for those not on a keto diet.
More Zucchini Recipes
Mediterranean Zucchini Casserole Recipe
Nutrition
Serving: 1waffle Calories: 233 kcal (12%) Carbohydrates: 3.8g(1%) Fiber: 1.5g(6%) Net Carbs: 2.3g Protein: 13.4g(27%)Fat: 18g(28%)Saturated Fat: 8.2g(51%)Polyunsaturated Fat:0.9gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 116.7mg (39%)Sodium: 716.8 mg (31%) Potassium: 202mg (6%) Sugar: 1.7g(2%) Vitamin A: 453.3IU (9%) Vitamin B12: 0.7µg(12%)Vitamin C: 8.3mg(10%)Vitamin D: 0.6µg(4%)Calcium: 254.4mg(25%) Iron: 1.1mg(6%)Magnesium: 20.1mg(5%)Zinc: 1.6mg
KETO ZUCCHINI WAFFLES
Ingredients
Instructions
- Preheat your waffle iron.
- Prepare the zucchinis by washing and trimming the ends.
- Grate the zucchini using a grater or food processor until thin. Remove excess water by squeezing with your hands and measuring the needed amount of grated zucchini according to the recipe.
- In a spacious mixing bowl, mix together the almond flour, eggs, grated parmesan, mozzarella, garlic powder, and salt until it creates a batter.
- Incorporate the grated zucchini into the batter, ensuring that all thezucchini is evenly coated.
- Coat the waffle iron with a layer of coconut oil or vegetable oil.
- Place the batter into the preheated waffle iron and cook for approximately 3-5 minutes, or until the outer surface becomes crispy.
- Serve the dish hot with a dollop of cream cheese and a side ofvegetables for a refreshing and satisfying dinner.
