Keto Zucchini Fries

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These keto zucchini fries are crispy, cheesy, and packed with flavor. Coated in Parmesan cheese and almond flour, then baked until golden brown, they're an easy low-carb side dish or appetizer that's perfect for dipping.

Prep Time15

Cook Time20

Total Time35

Course: Appetizer, Side Dish

Cuisine: American

Keyword: keto zucchini fries

Servings: servings

Author: Sabine Venier

Ingredients

2 medium zucchini cut into fry-shaped sticks
¼ cup almond flour
1 cup grated Parmesan cheese
1 tsp garlic powder
1 tsp Italian seasoning
½ tsp salt
½ tsp black pepper
1 large egg beaten
avocado oil spray or olive oil spray

US Customary - Metric

Instructions

Preheat oven to 425°F. Line a baking sheet with parchment paper and lightly spray with oil.
Cut zucchini into fry-shaped sticks, about 3–4 inches long. Pat dry with paper towels to remove excess moisture.
2 medium zucchini
In a shallow bowl, mix almond flour, Parmesan, garlic powder, Italian seasoning, salt, and pepper.
¼ cup almond flour, 1 cup grated Parmesan cheese, 1 tsp garlic powder, 1 tsp Italian seasoning, ½ tsp salt, ½ tsp black pepper
In another bowl, beat eggs until smooth.
1 large egg
Dip zucchini sticks first into the eggs, then into the almond flour mixture, pressing gently to coat.
Place coated fries on the prepared baking sheet in a single layer. Lightly spray the tops with oil.
avocado oil spray or olive oil spray
Bake for 20–25 minutes, flipping halfway, until golden brown and crispy. Serve warm and enjoy.

Notes

Dry the zucchini well before coating for the crispiest results.
Freshly grated Parmesan works best and browns more evenly.
Leave space between the fries on the baking sheet to help them crisp.
Spray lightly with oil before baking for a golden crust.
Air fryer option: Cook at 400°F for 10-12 minutes, flipping halfway through.
Store leftovers in the refrigerator for up to 3 days and reheat in the oven or air fryer.
Freeze breaded, unbaked fries for up to 3 months and bake from frozen.

Nutrition