Keto Cheddar Zucchini Waffles

1. Prep the Zucchini: Place the grated zucchini in a clean kitchen towel or several layers of paper towels. Sprinkle with ½ teaspoon of salt and let it sit for about 5 minutes. This draws out the excess moisture. After 5 minutes, gather the towel and wring it tightly over the sink to remove as much liquid as possible. You’ll be surprised how much comes out! This step is crucial for crispy waffles.

2. Make the Waffle Batter: In a large bowl, whisk the eggs. Add the squeezed-dry zucchini, shredded cheddar cheese, almond flour, coconut flour, baking powder, the remaining ½ teaspoon of salt, garlic powder, onion powder, and pepper. Mix well with a spatula or spoon until a thick, slightly sticky batter forms.

3. Preheat Waffle Iron: Preheat your waffle iron to a medium-high heat setting. Once hot, lightly spray both the top and bottom grids with cooking spray or brush with melted butter to prevent sticking.

4. Cook the Waffles: Scoop about ½ to ⅔ cup of the batter onto the center of the hot waffle iron. The amount will depend on the size of your iron; you want it to spread to the edges without overflowing. Gently close the lid and cook for 4-6 minutes, or until the waffle is golden brown, crispy, and releases easily from the iron. The exact time will vary by machine, so follow your manufacturer’s instructions.

5. Keep Warm and Repeat: Carefully remove the cooked waffle and place it on a wire rack set in a baking sheet in a warm oven (200°F) to keep it crisp while you cook the remaining batter. Repeat with the remaining batter, re-spraying the iron if needed.

6. Serve: Serve immediately, garnished with fresh chives or green onions if desired.

Nutrition Information (per serving – 1 waffle)

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