Add the grated zucchini, diced bacon, spring onions, onion powder, garlic powder, baking powder and salt and pepper to the eggs. Mix until well combined.
Add the grated cheese and the almond meal/flour, stirring until the mix is well combined.
Heat up your waffle/chaffle iron till hot. Pour ¼ of the mixture in a large waffle maker or about ⅕ of the mixture in a smaller waffle or chaffle maker. Smooth the mix out over the base and cook until golden brown.
Remove carefully from the waffle/chaffle maker and serve immediately.
Notes
Due to variances in the amount of moisture different almond flours/almond meals absorb, you may need to add more almond meal if the mixture is too thin. Note that it is quite a thick batter.If your waffle maker is prone to sticking, add a teaspoon of EVOO- extra virgin olive oil to the mixture while creating the batter.If you want your chaffles to hold together more. you could add a teaspoon of ground psyllium powder (not husks) to the batter. I find this isn't necessary but if your waffles break up too easily, you may find this useful. The cheese tends to help hold the chaffles/waffles together.Note that the nutritional values represent a chaffle without any toppings.Try topping these with home made Sugar Free Tomato Chutney, a dollop of sour cream, chopped spring onions and some additional grated cheese. To make more substantial, serve with a salad or vegetables on the side.