Recipe: Keto Vege Fries


Do you love fries too? Did you know that a 3-ounce (85-gram) serving — or 10–12 pieces of frozen fries has about 21g of carbs? What if you can enjoy that same crunchy treat with less carbs?

Here’s our favorite recipe you might enjoy too. As with anything in life really, don’t over do this if you want to avoid unnecessary acne from the grease. Use coconut oil instead of vegetable or other oils for a boost of antioxidants.

And if you’re not on a keto diet, hey, this is absolutely one to win anyone over. If you should have any leftovers, freeze them and just pop them into the toaster for a few minutes on each side and they’ll be good to serve. Enjoy!



INGREDIENTS:
2 Zucchini
2 Large Portobello
Mushrooms
¼ Cup Parmesan
Paprika
Rosemary Sprigs
¼ Cup Almond Flour
2 Eggs
Coconut Oil for frying

DIRECTIONS:
1. Slice the zucchini and mushrooms into long strips.
2. In a bowl, beat 2 eggs. In another, mix the parmesan, paprika, rosemary, salt and almond flour.
3. Coat the mushrooms and zucchini in the egg mixture and coat in the dry mix.
4. Fry in coconut oil for 6-8 minutes until crispy on the outside and cooked
through.

NUTRITIONAL INFORMATION:
Fat: 22.1g
Net Carbs: 8.2g
Protein: 17.4g
Calories: 302

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