Waffles might be a breakfast food, slathered in sweet syrup, but they also make a great savory treat. Waffles are ideal for tartines (open faced stacked sandwiches). They also make great sandwiches filled with your favorite meats and cheeses.
This version makes a terrific “bread.” The sage and cheddar cheese flavors could compliment a wide range of sandwich combinations.
The key to making these waffles with success is not over-filling the waffle iron. The batter is thick and doesn’t pour out thin across the surface. Using a scoop to place the dough on the iron is a great way to get evenly cooked waffles that are uniform in shape.
About 2 cycles at a moderate heat setting give a nice exterior crust with a tender center that cooked well.
For storing leftovers you must cool the waffles completely. Then wrap each waffle in plastic wrap or foil and freeze for up to 1 month. Thaw at room temperature and warm in the microwave for a few seconds before enjoying.
You can mix up the flavors a bit, if you like, and create unique waffles. All you have to do is change the seasonings and cheese. Try substituting Italian seasoning and mozzarella cheese for a pizza style waffle!
Makes 12 servings of Savory Sage and Cheddar Waffles.
Yields 12 servings of Savory Sage & Cheddar Waffles
The Preparation
- 1 1/3 cups coconut flour, sifted
- 3 teaspoons baking powder
- 1 teaspoon dried sage
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 2 cups canned coconut milk
- 1/2 cup water
- 2 large egg
- 3 tablespoons coconut oil, melted
- 1 cup cheddar cheese, shredded
The Execution
1. Preheat the waffle iron to a moderate heat according to the manufacturer’s instructions. In a large mixing bowl whisk together the coconut flour, baking powder, sage, salt, and garlic powder.
2. Add the coconut milk, water, egg, and coconut oil. Combine to form a stiff batter.
3. Mix in the cheese.
4. Liberally grease the top and bottom panels of the waffle iron and scoop a portion of batter into each section. Close the iron and cook until steam is rising from the machine and the top panel opens freely without sticking to the waffle (about two cycles at moderate heat). Serve and enjoy!
This makes a total of 12 servings of Savory Sage & Cheddar Waffles. Each serving comes out to be 194 calories, 17.7g fats, 3.6g net carbs, and 5.9g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 1 1/3 cup coconut flour | 425 | 24.8 | 70.9 | 49.7 | 21.3 | 21.3 |
| 3 teaspoon baking powder | 7 | 0 | 3.8 | 0 | 3.8 | 0 |
| 1 teaspoon dried sage | 2 | 0.1 | 0.4 | 0.3 | 0.1 | 0.1 |
| 1/2 teaspoon salt | 0 | 0 | 0 | 0 | 0 | 0 |
| 1/4 teaspoon garlic powder | 3 | 0 | 0.6 | 0.1 | 0.5 | 0.1 |
| 2 cup canned coconut milk | 890 | 96.4 | 12.7 | 0 | 12.7 | 9.1 |
| 1/2 cup water | 0 | 0 | 0 | 0 | 0 | 0 |
| 2 large egg | 157 | 10.5 | 0.8 | 0 | 0.8 | 13.8 |
| 3 tablespoon coconut oil | 365 | 40.5 | 0 | 0 | 0 | 0 |
| 1 cup cheddar cheese | 495 | 40.8 | 3.8 | 0 | 3.8 | 28 |
| Totals | 2345 | 213.1 | 93 | 50.1 | 43 | 72.5 |
| Per Serving (/12) | 195 | 17.8 | 7.8 | 4.2 | 3.6 | 6 |
Savory Sage & Cheddar Waffles
Ingredients
- 1 ⅓ cup coconut flour sifted
- 3 teaspoon baking powder
- 1 teaspoon dried sage
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- 2 cup canned coconut milk
- ½ cup water
- 2 large egg
- 3 tablespoon coconut oil melted
- 1 cup cheddar cheese shredded
Instructions
- Preheat the waffle iron to a moderate heat according to the manufacturer's instructions. In a large mixing bowl whisk together the coconut flour, baking powder, sage, salt, and garlic powder.
- Add the coconut milk, water, egg, and coconut oil. Combine to form a stiff batter.
- Mix in the cheese.
- Liberally grease the top and bottom panels of the waffle iron and scoop a portion of batter into each section. Close the iron and cook until steam is rising from the machine and the top panel opens freely without sticking to the waffle (about two cycles at moderate heat). Serve and enjoy!
I understand using the canned coconut milk for the fat content. Could you use a more liquid milk if wanted – or would that change the batch too much?
Hi Lisa, I think it would work out fine but I haven’t tested the recipe using another milk yet. Reducing the fat content might cause the waffles to be drier.
Would this recipe work in a pan? I do not own a waffle iron, but would love to try this. Any suggestions would help. Thanks.
I think you could make some pancakes…but I haven’t tested that out.
These do not work in a pan. It made more of a crumbly mess then what is in the waffle iron.
Thank you for letting us know Marcy. I’m sorry that it didn’t work out. 🙁
We tried t his last night, following the ingredients and directions vebatim. They completely fell apart, serious mess, almost like no binder. What did we do wrong?
Hi there! I’m not exactly sure, but we’re trying to figure it out because it seems like a few people have had issues with this batter. I am so sorry that they didn’t turn out for you. We do have a few almond flour waffle recipes that have been pretty popular with readers if you’d like to try again: //www.ruled.me/breakfast-keto-pizza-waffles/
This was a complete disaster in my waffle iron, despite liberally brushing the iron with bacon grease. The batter doesn’t hold together at all and sticks so bad the entire thing pulls apart with half on the top and half on the bottom.
I’m so sorry that they turned out that way Anne. We do have an almond flour based recipe that you might better:
//www.ruled.me/breakfast-keto-pizza-waffles/
I’m so sorry that they turned out that way Anne. We do have an almond flour based recipe that you might better:
http://www.ruled.me/breakfa…
Thanks for that link! I will definitely give those a try to see if it comes out better for me.
For sure – let us know how it goes!
If the cheese is omitted, is there any measurement changes?
I tried these and they tasted like eating warm flour. I followed everything to a T. I even added another egg, hoping it would bind it better and give a better texture. These were a complete bust for me.
I’m sorry that this one didn’t work out for you Erin!
this recipe did not turn out nearly as expected or looking anything like the pic. Followed recipe to exact and they just fell apart. “batter” is way too fragile.
Can you make this without the cheddar? Or is the cheddar needed for the texture?
Also, I learned about Carbquik Baking flour. It says its keto safe, but looking at the ingredients, I’m not too s ure what some of the things are so any opinions?
Hello – the cheddar is needed for this recipe for the added fats that it brings. Without the cheddar, the waffle will be quite dry.
As far as Carbquik goes – it’s up to you. If you are succeeding with it then no need to stop using it. I personally don’t use it because I don’t like some of the ingredients inside of it, but I know a lot of people who use it and have done really well on keto.