Who says waffles are just for syrup? Step into a world of savory satisfaction with these incredible Cheddar Sage Waffles! Made with coconut flour, they’re naturally gluten-free and keto-friendly, offering a fluffy texture and a rich, herby flavor that’s simply irresistible. Perfect as a creative sandwich base, topped with a fried egg, or served alongside a hearty gravy, this recipe will completely change how you see waffles. This recipe makes 12 delicious waffles.
Ingredients
• 1⅓ cups / 160g coconut flour
• 3 tbsp baking powder
• 1 tsp dried ground sage
• ½ tsp salt
• ¼ tsp garlic powder
• 2 cups / 480ml canned full-fat coconut milk
• ½ cup / 120ml water
• 2 large eggs
• 3 tbsp / 45ml coconut oil, melted
• 1 cup / 113g shredded cheddar cheese
Instructions
1. Directions
2. In a large bowl, whisk together the coconut flour, baking powder, ground sage, salt, and garlic powder.
3. In a separate bowl, beat the eggs, then whisk in the canned coconut milk, water, and melted coconut oil until smooth.
4. Pour the wet into the dry and mix until just combined. The batter will be thick. Gently fold in the shredded cheddar cheese.
5. Preheat your waffle iron according to the manufacturer’s and grease it well. Pour about ⅓ cup of batter onto each section of the hot iron.
6. Cook for 4-6 minutes, or until the waffles are golden brown, crisp, and cooked through. Carefully remove and serve immediately.
Nutritional Information
• Nutritional Info (per waffle)
• Calories: 214
• Fat: 17.2g
• Net Carbs: 3.8g
• Protein: 6.5g
Pro Tips
• Don’t overmix the batter. Coconut flour absorbs a lot of liquid and can become dense if overworked. Mix until just combined for the best texture.
• Grease your waffle iron generously between each waffle, even if it’s non-stick. The cheese can cause sticking.
• These waffles freeze beautifully. Let them cool completely, then store in a freezer-safe bag with parchment paper between each one. Reheat in a toaster or oven for a quick meal.
• Let the batter rest for 5 minutes after mixing. This allows the coconut flour to fully absorb the liquid, resulting in a better-structured waffle.
FAQ
Q: Can I use a different flour instead of coconut flour
A: This recipe is specifically formulated for coconut flour, which is highly absorbent. Substituting it with other flours like almond flour would require significant changes to the liquid ratios and is not recommended for the best texture and results.
Q: What can I serve with these savory waffles
A: These cheddar sage waffles are incredibly versatile. Serve them topped with a fried egg, use them as a creative sandwich base, or pair them with sausage gravy, pulled pork, or a fresh green salad.
Q: Why is my waffle batter so thick
A: The batter is supposed to be thick. Coconut flour absorbs a large amount of liquid, which results in a thicker consistency compared to traditional waffle batter. This is completely normal and helps create a fluffy, structured waffle.
Q: How do I store and reheat these waffles
A: These waffles freeze beautifully. Allow them to cool completely, then store them in a freezer-safe bag with parchment paper between each one. Reheat directly from frozen in a toaster or oven until warm and crisp.
