Keto Air Fryer Zucchini Fries
Description
Crispy, golden keto zucchini fries made in the air fryer with an almond flour and parmesan coating. A low-carb french fry swap with about 4g net carbs per serving, ready in 20 minutes.
Ingredients
- 2 medium zucchini, about 6–8 inches each
- 2 large eggs
- 3/4 cup blanched almond flour
- 1/2 cup finely grated parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cut each zucchini in half crosswise, then slice each half lengthwise into sticks about 1/2 inch thick. Pat the sticks thoroughly dry with paper towels.
- In a shallow bowl, whisk the eggs. In a second shallow bowl, combine the almond flour, parmesan, Italian seasoning, garlic powder, salt, and pepper.
- Dip each zucchini stick into the egg wash, let the excess drip off, then roll it in the almond flour mixture, pressing gently so the coating sticks.
- Arrange the coated fries in a single layer in the air fryer basket, leaving space between them. Spray lightly with olive oil.
- Air fry at 400°F for 8–10 minutes, flipping halfway through, until golden brown and crisp. Cook in batches as needed.
- Serve hot with your favorite low-carb dipping sauce.
Equipment
- Cooking Spray
- Parchment Paper, optional
Notes
- Crispiness tip: Pat the zucchini dry twice — once after cutting and once before breading. Moisture is the enemy of crispy fries.
- Nut-free option: Swap the almond flour for an equal amount of crushed pork rinds.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the air fryer at 375°F for 3–4 minutes. Freezing cooked fries is not recommended.
Nutrition
Serving: 1ServingCalories: 223kcalCarbohydrates: 9gProtein: 13gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 102mgSodium: 535mgPotassium: 314mgFiber: 3gSugar: 3gVitamin A: 438IUVitamin C: 18mgCalcium: 231mgIron: 2mg