Cheesy zucchini waffles (keto chaffles) turn a single grated zucchini into two crisp, golden waffles with mozzarella, Parmesan, and dried basil. Squeezing the zucchini dry is the whole trick — skip it and you steam the batter instead of crisping it. Each waffle lands at just 145 calories with 3 grams of carbs.
Say hello to your new favorite way to eat zucchini! If you’re looking for a quick, savory, and incredibly satisfying meal that’s both low-carb and gluten-free, you’ve found it. These Cheesy Zucchini Waffles, often called ‘chaffles,’ are the perfect solution for a speedy breakfast, a light lunch, or even a clever bread substitute. They’re crispy on the outside, tender on the inside, and loaded with cheesy goodness. Plus, they’re a fantastic way to sneak in some extra veggies. Let’s get cooking!
Ingredients
• 1 medium zucchini, grated – about 1 cup or 150g (5.3 oz)
• 1 large egg
• ½ cup shredded mozzarella cheese – about 2 oz or 56g
• 1 tablespoon grated Parmesan cheese – about 0.25 oz or 7g
• 1 teaspoon dried basil
• Freshly ground black pepper, to taste
Instructions
1. Preparation Method
2. Preheat your waffle iron to a medium-high setting.
3. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze firmly to remove as much excess moisture as possible. This is the most important step for crispy waffles!
4. In a medium bowl, add the squeezed zucchini, egg, mozzarella, Parmesan, dried basil, and a pinch of black pepper. Mix until all are thoroughly combined.
5. Lightly grease the hot waffle iron. Spoon half of the mixture onto the iron and spread it into an even layer.
6. Close the lid and cook for 4-6 minutes, or until the waffle is golden brown, crispy, and the steam has mostly stopped. Do not open the iron too early.
7. Carefully remove the waffle and repeat with the remaining mixture. Serve immediately.
Nutritional Information
• Serving Size: 1 waffle
• Calories: 145
• Fat: 9.5g
• Protein: 11.5g
• Total Carbs: 3g (0.11 oz)
• Fiber: 1g
• Net Carbs: 2g (0.07 oz)
• (Note: is an estimate and may vary based on used.)
Pro Tips
• Don’t skip squeezing the zucchini! Any excess water will steam the waffle from the inside, making it soggy instead of crispy.
• Feel free to customize the flavor. Add a pinch of garlic powder, onion powder, or a dash of red pepper flakes to the batter for an extra kick.
• These make a fantastic low-carb bread substitute. Use two chaffles to make a delicious breakfast sandwich with bacon and avocado.
FAQ
Q: How do I make my zucchini waffles crispy
A: The most crucial step for crispy zucchini waffles is to remove excess moisture. After grating the zucchini, place it in a cheesecloth or clean kitchen towel and squeeze firmly until no more water comes out. This prevents the waffles from steaming on the inside and ensures a golden, crispy exterior.
Q: Are these zucchini chaffles keto-friendly
A: Yes, this cheesy zucchini waffle recipe is ideal for a keto or low-carb lifestyle. With only 2g (0.07 oz) of net carbs per serving, they are a delicious and satisfying gluten-free option for breakfast, lunch, or as a bread substitute.
Q: Can I make zucchini waffles ahead of time
A: You can! For best results, store the cooked waffles in an airtight container in the refrigerator for up to 3 days. Reheat them in a toaster, air fryer, or back in the waffle iron for a few minutes to restore their crispiness before serving.
Q: What can I serve with savory zucchini waffles
A: These savory waffles are very versatile. Top them with a fried egg and avocado for a low-carb breakfast, or use two as a gluten-free bread substitute for a sandwich. They also make a fantastic side dish for grilled chicken or a base for cream cheese and lox.
Pro Tips
- Squeeze the grated zucchini firmly in a clean kitchen towel or cheesecloth before mixing — this is the single most important step for a crispy waffle.
- Spread the mixture in an even layer and cook 4-6 minutes until the steam has mostly stopped; do not open the iron too early.
- A pinch of garlic powder, onion powder, or red pepper flakes stirred into the batter is an easy flavor kick with no real carb cost.
- Use two waffles as low-carb sandwich bread — the recipe's own idea is a breakfast sandwich with bacon and avocado between them.
- Reheat leftovers in a toaster or dry waffle iron rather than a microwave so the crust comes back crisp.
Frequently Asked Questions
Are cheesy zucchini waffles keto?
Yes — each waffle has 3 g of carbs with 11.5 g of protein and 9.5 g of fat, and the zucchini replaces flour entirely.
Why did my zucchini waffles turn out soggy?
The zucchini kept its water. Grate it, wrap it in a kitchen towel or cheesecloth, and squeeze firmly before it goes anywhere near the batter.
Can I use them as sandwich buns?
That is what they are built for — two waffles make a solid low-carb breakfast sandwich with bacon and avocado.
Can I freeze these waffles?
Cool them completely, freeze between parchment sheets, and reheat from frozen in a toaster or dry waffle iron until crisp.
Recipe card below.
More Recipes You’ll Love
- Crustless Smoked Salmon and Goat Cheese Quiche
- Spicy Italian Sausage and Egg Scramble
- Instant Pot Keto Strawberry-Spiced Pancakes
Cheesy Zucchini Waffles (Keto Chaffles)
Ingredients
Method
- Preparation Method
- Preheat your waffle iron to a medium-high setting.
- Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze firmly to remove as much excess moisture as possible. This is the most important step for crispy waffles!
- In a medium bowl, add the squeezed zucchini, egg, mozzarella, Parmesan, dried basil, and a pinch of black pepper.
- Mix until all are thoroughly combined.
- Lightly grease the hot waffle iron. Spoon half of the mixture onto the iron and spread it into an even layer.
- Close the lid and cook for 4-6 minutes, or until the waffle is golden brown, crispy, and the steam has mostly stopped.
- Do not open the iron too early.
- Carefully remove the waffle and repeat with the remaining mixture.
- Serve immediately.
- Don't skip squeezing the zucchini! Any excess water will steam the waffle from the inside, making it soggy instead of crispy.
