For a savory twist on the classic breakfast food, try these 3 Cheese Keto Cauliflower Waffles made with cauliflower rice, cheddar, mozzarella and parmesan (and a handful of other ingredients).
Top it with a fried egg for the most perfect Low Carb brunch!
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If you’re having weird reactions to this concept right now, you’re me 30 minutes before I decided to give these a shot.
And when I did, I finished them ALL in one meal! They were 4 square (3 normal round) waffles.
Well I love adding cauliflower to pancakes and oatmeal to bulk them up, but I never considered making such a breakfast food whose core ingredient is the vegetable itself!
Only thing that drew me in was all that cheese. Most recipes use just the classic cheddar or mozzarella, but why not take it one step further with 3 types?!
A dream combo!
What’s a chaffle
This is one of those foods that was going viral a few months ago, and it’s basically a waffle that’s just made with just egg and cheese.
Kinda makes me think of a cheese omelette made in a waffle iron, but oh well.
I would like to call this cauliflower and cheese waffle a healthy version of a chaffle, since it has that basic stuff and the vegetable in there too.
Ingredients for these savory waffles
Super simple, wholesome ingredients here for these hidden veggie waffles:
- Cauliflower
- Onion
- Eggs
- 3 Cheeses: Cheddar, Mozzarella, Parmesan
- Almond Flour
- Seasonings: Italian/Oregano and Garlic Powder
- Salt & Pepper
These are without breadcrumbs like some of the popular ones out there.
How to make cheesy cauliflower waffles
These are just beyond easy!
- Rice the cauliflower by pulsing it in the food processor
- Mix all together all the ingredients in a large bowl
- Grease a waffle iron with cooking spray or oil spray
- Scoop out batter (depending on size of machine), place on the waffle maker, and roughly spread all around
- Cook for 6½ minutes
Tips:
- Run the food processor on pulse. Don’t process it or the vegetable will turn into mush instead of rice.
- Grease the waffle iron. This is important or the waffles will stick to the iron – happened to me.
- 6½ minutes!! DO NOT open too soon or the waffle will stick to the iron. Also happened to me.
How to serve
Since these waffles are savory and not sweet, I’d say go for the classic savory brunch items. Here’s some ideas to get you started:
- Fried/Scrambled/Poached(/anything) Eggs
- Breakfast Sausages
- Bacon
- Ham
- Smoked Salmon
- Avocado
Can you store these?
I actually ate all 3 in that one sitting. Whoops!
But of course, just like regular waffles, these one’s keep too.
Fridge: Put them in an airtight container, and they should last about 3 days.
Freezer? These savory waffles are freezer-friendly! Just stack them up with parchment paper pieces in between and place them in freezer-safe zipper bags. They should last about a month
Make ahead?
Make the mix/batter and keep it (covered tightly) in the refrigerator for up to 12 hours.
I’ve read that you can also freeze the mix upto 3 months, and thaw it before using, but I haven’t tried this myself.
How to make these waffles Vegan, Paleo & Gluten Free
Since these waffles are already made without milk, cream and butter, big change here would be to swap out the cheese for a dairy-free alternative.
I tried replacing the mozzarella and cheddar with non-dairy cheeses from Daiya, and they were beautiful!
For the parmesan, use 1½ tablespoons of Nutritional Yeast instead – it’s a bit of an expensive product, but totally worth it!
The waffles are already gluten-free, but you can replace the almond flour with any other substitute – whole wheat and 1:1 gluten-free work well too. Just not coconut flour, it’s too absorbent.
More Keto Cauliflower Alternative Recipes:
- Keto & Vegan Cheesy Garlic Mashed Cauliflower
- Easy Cauliflower Fried “Rice”
- Ricotta, Spinach & Mushroom Pizza on Cauliflower Crust
3 Cheese Keto Cauliflower Waffles
Ingredients
- ½ medium Cauliflower Head, 3 cups chopped, 321g
- 2 Tbsp Onion, Chopped fine, 20g
- 2 Eggs
- ¼ cup Shredded Cheddar, 28g
- ¼ cup Shredded Mozzarella, 28g
- 3 Tbsp Grated Parmesan, 15g
- 3 Tbsp Almond Flour, or other, 15g
- ¾ tsp Italian Seasoning or Oregano
- ½ tsp Garlic Powder
- ⅓ tsp Salt
- ¼ tsp Pepper
- Cooking Spray, for greasing
- Parsley, for garnish
Instructions
- Preheat and lightly grease waffle iron with cooking spray.
- Chop cauliflower into florets and pulse in a food processor and until finely ground into “rice” form (or grate).
- In a large bowl whisk cauliflower rice, eggs, cheese, almond flour, Italian seasoning and garlic powder. Season with salt and pepper.
- Place batter into prepared waffle iron, spreading evenly.
- Cook for 6½ minutes. Do not open too soon or the waffles will remain stuck to the iron.
- Remove waffle form iron, grease again, and repeat with remaining batter.
- Serve warm!
Notes
- Don’t leave out the flour, since it helps the waffles bind. If you want to omit it, squeeze out the excess moisture from the cauliflower using a cheesecloth (You’d end up with about 2 waffles in this case).
- 6½ minutes is needed! It won’t be cooked through if you open the iron early and will fall apart. I tried it myself.
- Servings: 3 medium Round Waffles | Serving size: 1 waffle
- Calories: 198kcal
- Fat: 12.7g | Saturated fat: 5.2g
- Carbohydrates: 8.4g | Fiber: 3g | Sugar: 2.9g
- Protein: 13.4g
Hey! I'm Haylee
Google Software Engineer
I use my passion for baking (and eating) to create healthy, high-protein, good-for-you and diet-friendly desserts and sweet treats that are actually delicious.
Come join me in Hayl's Kitchen and let's eat high protein, sweet and guilt free!