NUTRITIONAL DISCLAIMER
The content on this website should not be taken as medical advice and you should ALWAYS consult with your doctor before starting any diet or exercise program. We provide nutritional data for our recipes as a courtesy to our readers. We use Total Keto Diet app software to calculate the nutrition and we remove fiber and sugar alcohols, like erythritol, from the total carbohydrate count to get to the net carb count, as they do not affect your blood glucose levels. You should independently calculate nutritional information on your own and not rely on our data. The website or content herein is not intended to cure, prevent, diagnose or treat any disease. This website shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on the Website or actions you take as a result. Any action you take is strictly at your own risk.
You’ll Love Our Keto in Five Cookbooks!
We believe that the key to success is simplicity and satisfaction with your diet. That’s why we created our Keto in Five ecookbook series which includes Breakfast in Five, Lunch in Five, Dinner in Five & Dessert in Five.
Each ebook contains 30 recipes. Every recipe is made with just 5 ingredients and has up to 5 grams of net carbs. That means you can have seconds of any meal and you’ll still be within your daily carb limit!
4-Week Keto Meal Plan
- 4 Weeks of Delicious Keto Recipes!
- Leftovers and Bulk Preps Included
- Maximize Your Keto Diet's Success
Dr. Rosmy Barrios, MD is an aesthetic medicine specialist whose work focuses on patients who are treated for obesity, metabolic syndrome, and other weight-related issues through nutritional analysis, keto diet programs, and supporting medications.
- Keto Overnight Oats - July 20, 2021
- Keto White Chicken Chili Recipe - July 13, 2021
- Keto Cookie Dough Fat Bombs Recipe - July 6, 2021
| Servings: servings |
- 2 zucchini
- 1 egg
- 1/4 cup heavy cream
- 1 cup almond flour
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1/2 tsp smoked paprika
- 3/4 cup grated parmesan cheese
- Preheat your oven to 400 degrees F and line a sheet tray with foil and drizzle with olive oil. Set the oiled tray aside.
- Slice the zucchini into fry shaped strips. They should be about 3-4 inches long and ½ inch wide.
- Whisk the egg and heavy cream together in a small bowl.
- Stir the almond flour, garlic powder, salt, pepper, paprika and parmesan together in a separate shallow bowl.
- Dip each zucchini strip into the egg mix then into the almond flour mix, coating it completely.
- Dip and coat each fry, lining them up on the prepared sheet tray after they are covered in the breadcrumb mix.
- Once all the fries are breaded, baking them in the preheated oven for 15 minutes. Remove the tray from the oven, gently flip the fries and bake for another 10 minutes.
- Enjoy the keto zucchini fries while hot!
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