This keto zucchini fritter recipe is here for a reason, because tomorrow is probably my favorite meal, and I try my best to diversify and make it as delicious as possible.
As for pancakes, I can give you some tips:
Let the butter stand for 10 minutes at room temperature so that it becomes soft
Make the fritters small – they’re quicker to make and easier to flip.
Don’t overcook! Who wants to eat small soles?)
Be sure to remove as much moisture as possible from the zucchini. Either squeeze or let it drain – the important thing is to get rid of the extra liquid!
Cooking time 15 minutes
Portion quantity 3
Ingredients :
Almond flour 50 g
Grated zucchini 30g
3 Eggs
Coconut flour 2 tablespoons
Milk 25 ml
Cinnamon 1 tsp.
Half teaspoon leavening powder
Erythritol to taste
Salt to taste
Step 1
Grate the zucchini and salt and leave to drain in a colander
Step 2
Place all the ingredients in a blender until you obtain a smooth dough.
Step 3
Heat a non-stick skillet to medium-high heat, place the batter and cover immediately. After 3 minutes, flip the pancakes and repeat the process
Bon appetit!
Energy Value per Serving
Calories from fat 63
Calories 125
Fats: 7g
Carbohydrates: 3.5 g
Fiber: 3 g
digestible carbohydrates: 0.5 g
Protein: 7 g
