Name: Keto Cheddar Zucchini Waffles
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 cups shredded zucchini, packed (about 2 medium zucchini); 2 large eggs; 1 cup shredded sharp cheddar cheese; 2 tablespoons grated Parmesan cheese; 3 tablespoons almond flour; 1 tablespoon coconut flour; 1 teaspoon baking powder; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon smoked paprika or regular paprika; 1/2 teaspoon fine sea salt, plus more to taste; 1/4 teaspoon black pepper; 2 tablespoons chopped green onion or chives; 2 tablespoons finely chopped cooked bacon or turkey bacon; 1/4 cup sour cream or plain Greek yogurt, for topping; sliced avocado, for serving; fried or poached eggs, for serving; sugar free salsa or hot sauce, for serving

Keto Cheddar Zucchini Waffles Recipe tastes like a cheesy hash brown met a crispy waffle and decided to go low carb. It works perfectly for anyone eating keto or gluten free who still wants a cozy breakfast or quick dinner in about 30 minutes. I tested this on my own picky family, and no one realized they ate zucchini until I told them afterward.

Why You Should Try This Keto Cheddar Zucchini Waffles Recipe

These keto cheddar zucchini waffles hit that comfort food craving without the carb crash. They taste cheesy, savory, a little garlicky, and they crisp up beautifully on the edges while staying tender in the center.

You can serve them as a breakfast main, a bread swap for sandwiches, or a side with eggs or grilled chicken. I keep a batch in the fridge on busy weeks, and they save me from random snacking every single time.

“These Keto Cheddar Zucchini Waffles taste like a crispy hash brown waffle with bonus cheese and zero guilt. ★★★★★”

Ingredients You’ll Need

Zucchini waffle base:

2 packed cups shredded zucchini (about 2 medium zucchini)
2 large eggs
1 cup shredded sharp cheddar cheese
2 tbsp grated Parmesan cheese (adds salty, nutty flavor; shelf-stable green can works fine)
3 tbsp almond flour (fine blanched; I like Bob’s Red Mill or Kirkland)
1 tbsp coconut flour (helps absorb moisture; skip only if you drain zucchini extra well)
1 tsp baking powder (aluminum free if you taste metallic notes easily)
½ tsp garlic powder
½ tsp onion powder
½ tsp smoked paprika or regular paprika
½ tsp fine sea salt, plus more to taste
¼ tsp black pepper

Optional mix-ins and toppings:

2 tbsp chopped green onion or chives
2 tbsp finely chopped cooked bacon or turkey bacon
¼ cup sour cream or plain Greek yogurt for topping
Sliced avocado
Fried or poached eggs
Sugar free salsa or hot sauce

Pantry shortcuts and swaps:

Use pre-shredded zucchini from the produce section if your store carries it, but squeeze it extra well since it holds more moisture.
Use pre-shredded cheddar, though fresh shredded melts a bit smoother.
Swap cheddar with pepper jack for a spicy version or mozzarella for a milder one.
Replace almond flour with finely ground pork rinds if you want nut free and extra crunch.

Equipment list:

Box grater or food processor with shredding disc
Clean kitchen towel or layers of paper towels to squeeze zucchini
Medium mixing bowl and whisk or fork
Rubber spatula
Measuring cups and spoons
Waffle maker (regular or Belgian style; nonstick works best)
Tongs or silicone spatula to remove waffles
Wire rack to cool waffles and keep them crisp

Tips & Tricks

Salt the shredded zucchini lightly, let it sit 5 to 10 minutes, then squeeze it hard in a towel to remove as much water as possible.
Preheat the waffle maker fully so the batter hits hot plates and crisps instead of steaming.
Grease the waffle plates lightly with avocado oil or ghee, even if they claim to be nonstick.
Stir the batter just until it comes together so the zucchini and cheese stay in little pockets.
Spread the batter almost to the edges of the waffle iron, since it will not expand like regular flour batter.
Cook the waffles longer than sweet waffles, usually 4 to 6 minutes, until the steam slows down and the edges look deep golden.
Lift gently with a silicone spatula if the waffle sticks; give it another 30 to 60 seconds instead of forcing it.
Taste one waffle and adjust salt or spices in the remaining batter to match your preference.
Keep cooked waffles on a wire rack instead of a plate so the bottoms stay crisp.
Reheat in a skillet or air fryer to bring back the crunch instead of using the microwave alone.

How to Make Keto Cheddar Zucchini Waffles Recipe

Step 1: Prep and drain the zucchini

Wash the zucchini and trim the ends. Shred it on the large holes of a box grater or use a food processor. Place the shredded zucchini in a bowl, sprinkle with a pinch of salt, and toss.

Let it sit 5 to 10 minutes so the salt pulls out moisture. Transfer the zucchini to a clean kitchen towel or layered paper towels. Squeeze hard over the sink until the zucchini feels dry and clumps together.

Step 2: Mix the batter

Crack the eggs into a medium bowl and whisk until smooth. Add the squeezed zucchini, shredded cheddar, Parmesan, almond flour, coconut flour, baking powder, garlic powder, onion powder, paprika, salt, and pepper. Stir with a spatula until everything looks evenly combined and no dry pockets remain.

Fold in green onion and bacon if you use them. The batter should feel thick and scoopable, not runny. If it looks too wet, sprinkle in another teaspoon of coconut flour and stir again.

Step 3: Preheat and grease the waffle maker

Plug in your waffle maker and set it to medium or medium high heat. Let it heat fully so the indicator light signals that it reached temperature. Brush or spray the plates lightly with avocado oil, olive oil spray, or melted butter.

If your waffle maker runs hot, set it slightly lower to avoid burning the cheese. Keep the batter nearby so you can work quickly. Place a wire rack next to the waffle maker to hold finished waffles.

Step 4: Cook the waffles

Scoop about ¼ to ⅓ cup batter per waffle for a standard waffle maker, or follow your maker’s capacity. Spread the batter gently with a spatula so it reaches near the edges. Close the lid and do not peek for at least 3 to 4 minutes.

Watch the steam coming out of the waffle maker; once it slows down, check the waffle. Open the lid carefully and look for deep golden edges and a firm surface. If the waffle still looks pale or soft, close the lid and cook 1 to 2 minutes more.

Step 5: Remove and cool

Use a silicone spatula or tongs to lift the waffle from the iron. Move it straight to the wire rack so air circulates underneath and keeps it crisp. Repeat with the remaining batter, greasing the plates lightly between batches if needed.

Taste the first waffle and adjust seasoning in the remaining batter if you want more salt or spice. Keep finished waffles in a warm oven at low temperature while you cook the rest. Serve hot with your favorite toppings.

What to Serve with Keto Cheddar Zucchini Waffles Recipe

These keto cheddar zucchini waffles pair nicely with fried or poached eggs and sliced avocado for a full breakfast plate. Add a dollop of sour cream or Greek yogurt and a spoonful of sugar free salsa for a Tex-Mex twist. You can stack them with turkey sausage or grilled chicken for a hearty lunch.

They also work as a bread swap, so use two waffles as the base for a breakfast sandwich with egg and cheese. Kids usually enjoy them with a little sugar free ketchup on the side, almost like waffle fries.

Storage Options

Store leftover waffles in an airtight container in the fridge for up to 4 days, and place parchment between layers to prevent sticking.
Freeze waffles in a single layer on a baking sheet, then move them to a freezer bag for up to 2 months.
Reheat chilled waffles in a toaster, air fryer at 350°F for 3 to 5 minutes, or in a dry skillet over medium heat until hot and crisp.
Reheat frozen waffles straight from the freezer in the toaster or air fryer, and add a minute or two until the edges crisp again.