Keto Zucchini Chaffle Recipe

This savory chaffle recipe with zucchini is a great way to sneak in some vegetables while enjoying a delicious keto sandwich bread. Eat this zucchini waffle as a sandwich or just enjoy it as a warm bite of comfort.

These awesome Zucchini Chaffles were originally a contribution to a recipe thread in my Keto support and recipes group (if you’re doing Keto you should join!) by Marian R. I made some modifications to her recipe, and this is what I came up with!

Why Should I Make These Zucchini Chaffles?

• Fast. Made in under 30 minutes . These take about 15 minutes total.
• Easy. Simply mix the ingredients and cook in your Dash Waffle Maker .
• Keto . Only 3 net carbs per serving.
• Vegetarian . A great vegetarian option to add to your lunch or snack .

There are so many reasons. I make them because they’re delicious. It’s like a savory zucchini bread , and the flavors are warm and inviting. It’s also a great way to utilize zucchini and add some greens into your diet.

What Is A Chaffle?

Good question! A chaffle is an incredible way to eat waffles while you’re eating low-carb. The word chaffle comes from a combination of the words cheese and waffle . The most basic version of the recipes can be made with only cheese and eggs in a waffle iron.

Ingredients You’ll Need

• 1 cup Zucchini - The star of the recipe, zucchini adds moisture, mild flavor, and a tender texture to the waffles while boosting their nutritional value with fiber and vitamins.
• 1 Egg - Acts as a binder that holds the grated zucchini and cheeses together, ensuring the waffles maintain their shape and don’t fall apart during cooking.
• 1/2 cup Shredded Parmesan Cheese - Adds a salty, nutty flavor and helps crisp up the waffles, creating a golden, cheesy crust as it melts.
• 1/4 cup Shredded Mozzarella Cheese - Contributes a gooey, melty texture and mild creaminess that balances the sharper Parmesan flavor.
• 1 teaspoon Dried Basil - Infuses the waffles with a fragrant, slightly sweet, and peppery herb flavor that complements the zucchini and cheese perfectly.
• 3/4 teaspoon Salt - Enhances the overall flavor and helps draw out excess moisture from the grated zucchini before mixing it with the other ingredients.
• 1/2 teaspoon Ground Black Pepper - Adds a subtle heat and depth of flavor, balancing the richness of the cheese and the freshness of the zucchini.

How Do You Make Zucchini Chaffles?

1. Sprinkle about 1/4 teaspoon of salt on the zucchini and let it sit while you gather your ingredients. Just before using, wrap the zucchini in a paper towel, and press to squeeze out all the excess water,

2. In a small bowl, beat the egg. Add in grated zucchini, mozzarella, basil, 1/2 teaspoon salt, and pepper.

3. Sprinkle 1-2 tablespoons of shredded parmesan to cover the bottom of the waffle iron.

4. Spread 1/4 of the zucchini mixture. Top with another 1-2 tablespoons of shredded parmesan and close the lid. Use enough to cover the surface. Watch the video to see how.

5. Allow the zucchini chaffle to cook for 4-8 minutes depending on the size of your waffle maker. Typically, when the chaffle has stopped emitting clouds of steam, it is almost done. For best results, allow it to cook until well browned.

6. Remove and repeat for the next waffle(s).

Makes 2 full-size chaffles or 4 small chaffles in the Dash Mini Waffle Maker .

Watch a Video on How to Make Savory Zucchini Waffles

Can Waffles Be Savory?

Chaffles are actually one of the ways people who choose to eat Keto or low-carb are eating sandwiches and burgers. The Dash Mini Waffle Maker makes these chaffles the perfect size for sandwiches or burgers. These zucchini chaffles make excellent sandwich bread, with incredible flavor!

Tips And Tricks

Making zucchini chaffles is simple, but a few smart tips can help you achieve the perfect crispy texture and balanced flavor every time. Here are some helpful tricks to keep in mind:

• Patience . That’s the best tip. They don’t take very long but if you want a crisp keto waffle, you are just going to have to be a little patient and let it take the 5-7 minutes that it takes to crisp up. Just when you think it’s done? Give it another minute or two. Don’t rush.
• Layering . Don’t skimp on the cheese on the top and bottom. Use more than the recipe calls for if you think you need it. It’s the crispy cheese on the bottom and top that will make them crispy.
• Shallow waffles. If you want crispy waffles, the shallower the waffle iron, the easier/faster it is to crisp up the chaffle.
• No overfilling. Overfilled chaffle makers… well, they overflow of course. Which makes a huge mess! So if in doubt, underfill rather than overfill. No more than 1/4 cup of TOTAL ingredients at a time.
• No peeking . I can tell you from LOTS of personal experience, that opening the waffle iron every 30 seconds “just to check” doesn’t help the chaffle cook any faster. Your best bet is to not even open it for 4-5 minutes.
• Get hot. Wait until the waffle iron is hot before you add ingredients, and they’re a lot less likely to stick, and a lot easier to clean up.
• Crispy Cooling. Allow the chaffles to cool before eating. They get crisper as they cool, so try not to stuff the hot chaffle into your mouth right away.
• Make lots . Make enough to share, everyone will want them, no matter whether they’re keto or not.

Variations

If you love the versatility of zucchini chaffles, there are plenty of ways to switch up the flavors and textures to suit your taste. Here are some delicious variations to try:

• Cheesy Garlic Zucchini - Add a clove of minced garlic and a sprinkle of Italian seasoning for a savory, garlicky twist.
• Spicy Jalapeño - Mix in diced jalapeños or a pinch of red pepper flakes for a bit of heat.
• Breakfast - Stir in cooked bacon crumbles or sausage bits for a hearty, protein-packed morning meal.
• Herb and Feta - Replace mozzarella with crumbled feta and add chopped dill or parsley for a Mediterranean flair.

How To Eat Zucchini Waffles

These Zucchini Chaffles also make excellent buns for burgers , or bread for sandwiches. There’s nothing like a gooey, hot ham and cheese with a Zucchini Chaffle as the bread!

How Long Do They Last?

Zucchini chaffles can last for about 3 to 4 days when stored properly in the refrigerator. After cooking, let them cool completely to prevent condensation, then store them in an airtight container or wrap them in parchment paper between layers to keep them from sticking together.

When you’re ready to enjoy them again, simply reheat them in a toaster oven or air fryer for a few minutes to restore their crispy texture.

Can You Freeze Them?

If you’d like to keep them longer, zucchini chaffles also freeze well for up to 2 months. Just place them in a freezer-safe bag with parchment between each one.

Reheat directly from frozen for a quick, low-carb snack or meal anytime.

Our Best Zucchini Recipes

• Zucchini Pancakes
• Roasted Zucchini
• Air Fryer Zucchini
• Zucchini Noodles
• Air Fryer Zucchini Fries

If you love these Zucchini Chaffles as much as I do, make sure you share them on Facebook and Pinterest so your friends can try them too.

Keto Zucchini Chaffle Recipe | Low Carb Zucchini Waffles

Equipment

• Dash Mini Waffle Maker
• Cuisinart Classic Waffle Maker
• Honeycomb Silicone Mat

Ingredients

• ▢ 1 cup Zucchini , grated
• ▢ 1 Eggs , beaten
• ▢ 1/2 cup shredded parmesan cheese
• ▢ 1/4 cup shredded mozzarella cheese
• ▢ 1 teaspoon Dried Basil , or 1/4 cup fresh basil, chopped
• ▢ 3/4 teaspoon Kosher Salt , divided
• ▢ 1/2 teaspoon Ground Black Pepper

Instructions

• Sprinkle about 1/4 teaspoon of salt on the zucchini and let it sit while you gather your ingredients. Just before using, wrap the zucchini in a paper towel, and press to squeeze out all the excess water.
• In a small bowl, beat the egg. Add in grated zucchini, mozzarella, basil, 1/2 teaspoon salt, and pepper.
• Sprinkle 1-2 tablespoons of shredded parmesan to cover the bottom of the waffle iron.
• Spread 1/4 of the zucchini mixture. Top with another 1-2 tablespoons of shredded parmesan and close the lid. Use enough to cover the surface. Watch the video to see how.
• Allow the zucchini chaffle to cook for 4-8 minutes depending on the size of your waffle maker. Typically, when the chaffle has stopped emitting clouds of steam, it is almost done. For best results, allow it to cook until well browned.
• Remove and repeat for the next waffle(s).
• Makes 2 full-size chaffles or 4 small chaffles in the Dash Mini .

Watch The Video

• Don’t overfill! Use a max of 1/4 cup of the chaffle mixture in the Dash Mini at one time.
• These freeze well. Freeze them, and then re-heat them in the toaster or your air fryer to re-gain crispiness.
• Use these to eat alone with some butter, or as a sandwich bread alternative.

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Nutrition

Don’t forget to check out my other Ketocookbooks.

Keto Instant Pot, Keto Fat Bombs, Sweets, & Treats , and Easy keto in 30 minutes.

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Keto Zucchini Chaffle Recipe | Low Carb Zucchini Waffles

Ingredients

• 1 cup Zucchini grated
• 1 Eggs beaten
• 1/2 cup shredded parmesan cheese
• 1/4 cup shredded mozzarella cheese
• 1 teaspoon Dried Basil or 1/4 cup fresh basil, chopped
• 3/4 teaspoon Kosher Salt divided
• 1/2 teaspoon Ground Black Pepper

Instructions

• Sprinkle about 1/4 teaspoon of salt on the zucchini and let it sit while you gather your ingredients. Just before using, wrap the zucchini in a paper towel, and press to squeeze out all the excess water.

• In a small bowl, beat the egg. Add in grated zucchini, mozzarella, basil, 1/2 teaspoon salt, and pepper.

• Sprinkle 1-2 tablespoons of shredded parmesan to cover the bottom of the waffle iron.

• Spread 1/4 of the zucchini mixture. Top with another 1-2 tablespoons of shredded parmesan and close the lid. Use enough to cover the surface. Watch the video to see how.

• Allow the zucchini chaffle to cook for 4-8 minutes depending on the size of your waffle maker. Typically, when the chaffle has stopped emitting clouds of steam, it is almost done. For best results, allow it to cook until well browned.

• Remove and repeat for the next waffle(s).

• Makes 2 full-size chaffles or 4 small chaffles in the Dash Mini .

• Don’t overfill! Use a max of 1/4 cup of the chaffle mixture in the Dash Mini at one time.

• These freeze well. Freeze them, and then re-heat them in the toaster or your air fryer to re-gain crispiness.

• Use these to eat alone with some butter, or as a sandwich bread alternative.

Keto Zucchini Chaffle Recipe | Low Carb Zucchini Waffles https://twosleevers.com/keto-zucchini-chaffle-recipe/

If you have been wanting to follow a Keto Vegetarian Diet, or just increase your vegetable consumption while on keto, this article will show you exactly how to do it. It includes a list of Vegetarian friendly keto foods you can enjoy.

Enjoying aKeto Vegetarian Diet Lifestyle

Many people have asked me whether you can enjoy all of the benefits of the keto diet while maintaining a vegetarian or vegan lifestyle, and the answer is a resounding yes!

Whether you are a vegetarian looking to lose weight and benefit from all of the advantages of a keto diet, or you’re looking to cut out meat from your diet for ethical reasons, with a little planning you can get all of the health benefits from both lifestyles.

However, in order to do so, some basic principles of your vegetarian diet will have to change. Vegetarians often get a lot of their calories from grains , legumes , and starchy vegetables which isn’t compatible with a keto diet.

To get started and be certain we’re on the same page, I’ve classified the different categories of vegetarian diets as:

• Vegans avoid dairy, eggs, seafood, poultry, meat, and other animal products.
• Lacto vegetarians eat dairy but avoid eggs, seafood, poultry, and meat. People in India who are vegetarians mainly follow this way of eating.
• Lacto-Ovo vegetarians eat dairy and eggs but avoid seafood, poultry, and meat. This is the most common form of vegetarianism in the US, Europe, and other western countries.
• Pescatarians eat seafood, dairy, and eggs but avoid poultry and red meat.

There is a way to follow a keto vegetarian diet for each category, it just takes more planning for the stricter categories to ensure that you are hitting your macros and that you don’t become deficient in nutrients, including protein and certain essential fats, vitamins, and minerals.

Getting StartedOn A Keto Vegetarian Diet

• The first thing vegetarians will have to do to begin a keto diet is cut down their carbohydrates . The general rule for keto is no more than 20 grams of carbs per day to get into and stay in ketosis. To put that in perspective one cup of cooked quinoa has 39.4 grams of carbohydrates, a ½ cup of lentils has 25 grams. Vegetarians must, therefore, cut out many popular vegetarian protein sources, such as quinoa, buckwheat, and legumes, as they have too many carbs to be considered keto. Following is a list of foods to avoid: Grains — Wheat , corn, rice, cereal, etc. Legumes – lentils, black beans , peas, etc. Sugar — honey, agave, maple syrup, etc. Fruit — apples, bananas, oranges, etc. Tubers — potato, yams, etc.
• If you take in dairy , switch to the full-fat versions such as heavy cream and full-fat yogurt as they have fewer carbs.
• Completely avoid starches such as potatoes, rice and pasta.
• Ensure that you’re eating enough protein . Most people need between 60—100 grams of protein on a keto diet per day, depending on their weight, body composition, activity level, and age. Typically people tend to do best when eating 1.2-1.7 grams of protein per kg. of body weight. I recommend getting protein through real food rather than protein powders, bars or shakes.
• But don’t forget about the protein hiding in some of your vegetables: Kale contains 4.3 g of protein per 100g Brussels sprouts contain 3.4 g of protein per 100g Spinach contains 2.9 g of protein per 100g Mushrooms contain 3.1 g per 100g
• Supplement your diet . Vegetarians often rely on grains and legumes to meet the daily needs of a number of micronutrients. When these foods are restricted as well as meat and seafood, vegetarians should make sure they consume adequate quantities of omega-3 fatty acids, iron, calcium, vitamin B12, vitamin D, zinc, potassium, and magnesium.

Are Beans Keto?

As you probably know, most beans are too high in carbs to include in a keto diet . But black soybeans are the exception. Half a cup of canned black soybeans has 8 grams of carb, mostly fiber (7 grams) with a small amount of sugar.

This ham and bean soup is a great keto friendly recipe, and you can omit the ham to make it vegetarian and vegan friendly.

Is Tofu Keto?

Tofu is a great source of protein for many following a Vegetarian or Vegan diet. The good news is, is that it is keto friendly. There are 1.6g carbs in a 100g serving of tofu so it’s a great ingredient to include in your diet. If you can, buy sprouted and organic tofu that is free from GMO’s.

Try my no cook chocolate pudding for a delicious tofu based vegan dessert.

What you can eat on a keto Vegetarian diet

I’ve made a list below of Vegetarian sources of fats, proteins, and carbs that are good to start off your keto diet . Make sure that most (70%) of your daily calories come from fat, 20% from protein and 5% from carbohydrates.

So, you will see that I’ve included fat, protein and carbohydrate sources for all vegetarian categories. Just pick the ones that work for you.

While Vegans can reach ketosis by relying on high-fat, plant-based products like coconut oil, avocados, seeds and nuts, Lacto-Ovo Vegetarians might use cheese, butter, and ghee to get to their 70% fat intake.

VegetarianFats (70% of your diet)

• Coconut products : Full-fat coconut milk, coconut cream, unsweetened coconut.
• Oils : Olive oil, nut oils, coconut oil , avocado oil.
• Nuts and seeds : Almonds, Brazil nuts, walnuts, chia seeds , macadamia nuts, pumpkin seeds, sunflower seeds.
• Nut and seed butter : macadamia, pecan, walnut, hazelnut, and almond. You need to make sure it’s not one that loaded with sugar and hydrogenated oils. Neither are good for your keto lifestyle.
• Tahini : This works really well as a salad dressing.
• Vegan full-fat “dairy” : Coconut yogurt, vegan butter, cashew cheese, vegan cream cheese. Again, just watch out for the sugar and carbohydrates in some brands.
• Flaxseed
• Edamame
• Avocados : Whole avocados, guacamole
• Olives
• Cheese (Parmesan is a great one for keto)
• Butter
• Ghee
• Dark Chocolate (As long as its higher than 70% Cacao and free of artificial sweeteners. I like Lily’s ).

VegetarianProteins (20% of your diet)

• Full-fat tofu
• Tempeh
• Hemp seeds
• Eggs
• Full fat yogurt
• Cottage cheese
• Tuna or Salmon or really, any other fish or shellfish (Pescatarians)

VegetarianCarbs (5% of your diet)

• Non-starchy vegetables: Leafy greens, brussels sprouts, zucchini, broccoli, cauliflower, peppers, mushrooms
• Berries: Blackberries, raspberries, and strawberries can be enjoyed in moderation.
• Condiments: Fresh herbs, lemon juice, hot sauce , salt, pepper, spices.

Vegetarian Keto Recipes

And to see for yourself just how yummy being a Vegetarian on a keto diet can be. Try out some of my Keto Vegetarian diet recipes:

• Vegetarian Butter Chicken : All of the butter chicken flavor without the meat.
• Palak Paneer : The Instant Pot makes this otherwise complicated dish easy.
• Eggplant Baingan Bharta : You’ll get the wonderful smoky flavor in the Instant Pot without roasting.
• Tabbouleh with Hemp Hearts : My Tabbouleh with Hemp Hearts is the keto tabbouleh you’ve been dreaming of!
• Keto Coconut Macaroons: For a sweet treat try these coconut macaroons

Check out my list of 70+ Vegetarian Low Carb Recipes here.

In conclusion, with some thoughtful planning and supplementation you can lead a healthy keto vegetarian lifestyle. I’m interested to hear back from you on your favorite keto vegetarian foods and recipes.

Check out myHow to start a Keto dietpost here for weekly keto meal plan outlines, for information on how to calculate macros, and other great keto tips.

Don’t forget to check out my other Ketocookbooks.

Keto Instant Pot, Keto Fat Bombs, Sweets, & Treats , and Easy keto in 30 minutes.