You’ve got to try these Savory Herbed Waffles! Don’t be fooled by the form factor, because they are definitely a deliciously savory treat. Great on their own or matched with your protein of choice, they make a perfect addition to a dinner party menu, make-ahead breakfast, or ready-to-go snack. They can be made in advance and reheated whenever you’re ready to serve them.
While I have always been a fan of waffles, I usually associate eating them with childhood. As an adult in my pre-keto life, I usually found that if I had waffles or pancakes for breakfast I was hungry long before lunch. I will tell you that walking away hungry is not a concern with these Savory Herbed Waffles. Made with almond flour and grated parmesan cheese, they are a hearty addition to your plate. While you can eat these on their own, hear me out when I say that they also make a terrific platform for a breakfast, brunch, or dinner dish. They’re sturdy enough for a breakfast sandwich or you could use them as the base for something like my Savory Turkey with Rich Pumpkin Wine Reduction Sauce.
What You Need to Make Savory Herbed Waffles
Equipment
- Large Mixing Bowl
- Measuring Cups
- Measuring Spoons
- Whisk
- Rubber Scraper
- Kitchen Scale
- Waffle Maker
- Non-stick Cooking Spray
Ingredients
- Almond Flour – I really do suggest sifting it.
- Grated Parmesan Cheese
- Baking Powder
- Herbs & Spices
- Dried Dill, Dried Oregano, Dried Parsley, Garlic Powder, Onion Powder, Kosher Salt, Ground Black Pepper, Ground Mustard, Dried Minced Onion, Ground Sage, Ground Rosemary
- Unsweetened Almond Milk – Don’t use the vanilla kind for this recipe. If you want the dairy version of this recipe, use an equivalent amount of Heavy Cream in place of the Almond Milk.
- Avocado Oil – You could also use an equal amount of unsalted butter or butter flavored shortening in place of the Avocado Oil. I don’t see any reason that olive oil would not work, but I haven’t tried it and so can’t vouch for it.
- Eggs – I use jumbo eggs as long as they have them at the store.
Getting Started with Making Savory Herbed Waffles
Combining the Dry Ingredients
To get started, in a large mixing bowl, we’ll combine 4.5 cups of Almond Flour (sifted), 1 cup of Parmesan Cheese (grated), 2 tablespoons of Baking Powder, 2 tablespoons of Minced Dried Onions, 2 teaspoons of Kosher Salt, ½ teaspoon of Dried Dill, ½ teaspoon of Dried Oregano, ½ teaspoon of Dried Parsley, ½ teaspoon of Garlic Powder, ½ teaspoon of Ground Black Pepper, ½ teaspoon of Onion Powder, ½ teaspoon of Paprika, ¼ teaspoon of Ground Mustard, ¼ teaspoon of Ground Sage, and ¼ teaspoon of Ground Rosemary. You’ll want to whisk to thoroughly combine those ingredients.
Mixing in the Wet Ingredients
Next, we’ll stir in 6 Eggs (Jumbo), 1 cup of Unsweetened Almond Milk, and ½ cup of Avocado Oil. You’ll mix until all of the wet ingredients are completely incorporated.
Cooking the Waffles
As waffle irons differ, I’ll provide instructions for the version with which I work and have had success. You’ll want to keep an eye on things and adjust as needed based on your waffle maker.
If you have the option, you’ll set the waffle iron to 350°F. (If not, turn it on.) Now we’ll liberally spray the waffle plates with nonstick cooking spray. Then we’ll repeat the spraying process between each batch. Repeat after me: Respray after each batch. (I didn’t do that one time and it was a pain.)
Once the waffle iron has heated, you’ll ladle or spoon approximately 107 grams of batter into each 4”x3” waffle well. I actually measure out the amount for each waffle in advance and just separate them on a couple of plates. That allows me to just slide the batter onto the waffle iron very quickly.
Then you’ll close the lid and cook until done. Repeat until you’ve cooked all of your waffle batter.
I like to serve these warm, so I’ll reheat them in the oven or toaster or toaster oven if I’m making them in advance.
Related Recipes
If you’re looking for ideas of how to serve these Savory Herbed Waffles, I would recommend one of these:
- Place the waffle under this Savory Turkey with Rich Pumpkin Wine Reduction Sauce
- Cube up some ham, top the waffle with ham, cheddar or gouda, and a drizzle of honey mustard
- Make a breakfast sandwich with a fried egg, some cheddar cheese, and thick-cut bacon or a sausage patty
If you’d prefer a complete menu idea, check out my Fall Fun Dinner Party for some recipes.
Savory Herbed Waffles
Ingredients
- 4.5 cups Almond Flour sifted
- 1 cup Parmesan Cheese Grated
- 2 tablespoons Baking Powder
- 2 tablespoon Minced Dried Onions
- 2 teaspoons Kosher Salt
- ½ teaspoon Dried Dill
- ½ teaspoon Dried Oregano
- ½ teaspoon Dried Parsley
- ½ teaspoon Garlic Powder
- ½ teaspoon Ground Black Pepper
- ½ teaspoon Onion Powder
- ½ teaspoon Paprika
- ¼ teaspoon Ground Mustard
- ¼ teaspoon Ground Sage
- ¼ teaspoon Ground Rosemary
- 6 Eggs Jumbo
- 1 cup Unsweetened Almond Milk
- ½ cup Avocado Oil
Instructions
- In a large mixing bowl, combine 4.5 cups Almond Flour (sifted), 1 cup Parmesan Cheese (grated), 2 tablespoons Baking Powder, 2 tablespoon Minced Dried Onions, 2 teaspoons Kosher Salt, ½ teaspoon Dried Dill, ½ teaspoon Dried Oregano, ½ teaspoon Dried Parsley, ½ teaspoon Garlic Powder, ½ teaspoon Ground Black Pepper, ½ teaspoon Onion Powder, ½ teaspoon Paprika, ¼ teaspoon Ground Mustard, ¼ teaspoon Ground Sage, and ¼ teaspoon Ground Rosemary. Whisk to combine.4.5 cups Almond Flour, 1 cup Parmesan Cheese, 2 tablespoons Baking Powder, 2 tablespoon Minced Dried Onions, 2 teaspoons Kosher Salt, ½ teaspoon Dried Dill, ½ teaspoon Dried Oregano, ½ teaspoon Dried Parsley, ½ teaspoon Garlic Powder, ½ teaspoon Ground Black Pepper, ½ teaspoon Onion Powder, ½ teaspoon Paprika, ¼ teaspoon Ground Mustard, ¼ teaspoon Ground Sage, ¼ teaspoon Ground Rosemary
- Stir in 6 Eggs (Jumbo), 1 cup Unsweetened Almond Milk, and ½ cup Avocado Oil. Mix until completely incorporated.6 Eggs, 1 cup Unsweetened Almond Milk, ½ cup Avocado Oil
- Set the waffle iron to 350°F if you have that option. (If not, turn it on.) Spray the waffle plates with nonstick cooking spray.
- Ladle / spoon approximately 107 grams of batter into each 4”x3” waffle well.
- Close the lid and cook until done.
Equipment
- Large Mixing Bowl
- Measuring Cups
- Measuring Spoons
- Whisk
- Non-stick Cooking Spray
Notes
- Storage
- To store these Savory Fajita Puffs, remove them from the mini muffin pan once they are cool enough to handle and allow them to cool the rest of the way on a rack or foil lined baking sheet.
- Store them in an airtight container in the refrigerator for up to a week. I place a sheet of wax paper between each layer of Puffs in the container.
- Reheating
- You can reheat these by placing them in the oven on “Warm” (180°F for 10 minutes)
- Alternatively, you can heat them in a toaster or toaster oven.
- While you can reheat them in the microwave, you’ll get a crisper texture with any of the other heating methods listed.
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