Low Carb and Gluten-Free Zucchini Waffles
Low-Carb Zucchini Waffles
These Zucchini Waffles are incredibly easy to make and serve as the perfect side dish, low-carb breakfast, or healthy snack.
You only need a blender, a waffle maker, and 10 minutes of hands-on preparation!
I love cooking with zucchini because it is so easy to "hide" in almost any dish—meaning even the pickiest eaters will devour it and love it. Zucchini is incredibly versatile; it pairs perfectly with a wide range of seasonings and can be prepared in countless ways. You can chop, grate, spiralize, or purée it, and it can be baked, boiled, fried, or even eaten raw!
This recipe is quick, simple, and perfect for those exhausting weeknights when you still want to treat your family to a special, wholesome dinner.
Nutritional Information (Per Entire Batch)
- Fat: 64g
- Carbohydrates: 23g
- Protein: 56g
Ingredients
- 2 cups zucchini (puréed in a blender)
- 1/2 cup Vidalia onion (puréed in a blender)
- 2 large eggs
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/2 cup Parmesan cheese, grated
- 1/2 cup mozzarella cheese, shredded
- A pinch of Himalayan pink salt
- Optional seasonings: Freshly grated black pepper, nutmeg, or garlic powder
Instructions
1. Prep the vegetablesPeel the zucchini and onion, then cut them into manageable pieces.
2. Blend the wet ingredientsPlace the zucchini and onion pieces into your blender. Add the eggs and blend until the mixture is completely smooth.
3. Mix the batterTransfer the wet mixture to a bowl. Add the almond flour, coconut flour, Parmesan, mozzarella, salt, and any optional seasonings. Mix with a spoon until all ingredients are well incorporated.
4. BakeLightly spray your waffle maker with olive oil. Pour in the batter and cook for about 10 minutes, or until the waffles turn a beautiful golden brown.
5. Serve and enjoyServe your fresh zucchini waffles topped with plain yogurt, sour cream, or alongside a crisp, fresh salad.
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