Low-Carb Zucchini Waffles
At the start of spring, I crave something fresh and green — so let’s make veggie waffles!
Most keto waffles rely heavily on cream cheese, cheddar, or almond flour, which just swaps carbs for a double dose of fat and calories. That trade-off doesn’t sit well with me.
In this recipe, I found a perfect middle ground: just enough cheese to add richness, and just enough flour to hold everything together. Bingo — a satisfying waffle without the carb-fat overload.
You get fiber from the zucchini and flour, protein from the egg and cheese, and spring herbs for freshness — all in a crisp, golden package that pairs beautifully with a dollop of yogurt and a crunchy veggie side.
Check the video version of this recipe on my YouTube channel.
Recipe
Low-Carb Zucchini Waffles
Servings 2
Calories 500kcal
Ingredients
- 1 medium zucchini
- 50 g grated cheddar
- 60 g g oat or whole wheat flour
- 100 g Salter Salmon
- 1 Cucumber
- 1 egg
- 0.5 tsp salt
- 30 g g green onion
- 15 g fresh dill
- 30 g low-fat yogurt
Instructions
- Grate the zucchini, sprinkle with salt, and squeeze out all the liquid — really wring it out using cheesecloth, a clean kitchen towel, or just your hands. You may need to repeat this step to get rid of all excess moisture.
- Add the grated cheese, flour, chopped herbs, and egg. Mix well. The batter might feel stiff at first, but it will loosen up slightly as the zucchini and egg release moisture.
- Preheat your waffle iron to medium or high.
- Lightly oil it, scoop in the batter, and cook for 5–7 minutes until golden brown and crisp.
- Serve with thinly sliced cucumber, yogurt, and salted salmon on top
