Keto Crispy Baked Zucchini Slices
This recipe for Keto Crispy Baked Zucchini Slices is crispy outside, tender inside, and full of flavor but with much fewer carbs!
Servings 5 servings
Preheat the oven to 425F; line a large baking tray with parchment paper and spray it with olive oil.
Stir together the almond flour, Parmesan, dried Italian herb seasoning, garlic powder, salt, and black pepper in a shallow bowl.
Whisk together the eggs in a separate shallow bowl.
Pat the zucchini dry and add it to a zip-top plastic bag along with the coconut flour. Seal the bag and gently shake it to coat the zucchini.
Dip the zucchini circles in the egg, letting the excess drip off, and then dip in the almond flour mixture to coat. Arrange them on the prepared baking tray. Spray the tops with olive oil.
Bake until golden on both sides, about 25 minutes, flipping once halfway through.
- Net Carbs: 6g per serving
- To Make Sure the Breading Sticks: Patting the zucchini dry helps ensure that the coating will stick to it.
- Bake Them Long Enough: Be sure to bake until golden, these get deliciously crispy.
- Serving Suggestion: Low Carb Ranch Dressing is perfect for dipping!
Calories: 212kcal | Carbohydrates: 10g | Protein: 12g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 71mg | Sodium: 173mg | Potassium: 276mg | Fiber: 4g | Sugar: 3g | Vitamin A: 345IU | Vitamin C: 16.3mg | Calcium: 179mg | Iron: 1.8mg