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!

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

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

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

Leave a comment

Please note, comments must be approved before they are published


All available stock is in the cart

Your cart is currently empty.