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Keto Baked Zucchini Balls
These baked keto zucchini balls are the perfect finger food that will steal the spotlight at any get-together.
Servings: 6 (18 zucchini balls total)
- 1 Zucchini
- ⅔ cup Mozzarella Cheese grated
- 2 Eggs
- 1 clove Garlic
- 2 tablespoon Olive Oil
- ½ teaspoon Paprika
- ½ teaspoon Oregano
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
Preheat the oven to 390°F/200°C and line a baking pan with parchment paper.
Grate the zucchini and squeeze to remove all liquids. Don’t skip that step, it’s important to remove as many liquids as possible to get the perfect texture and a dough that holds.
Whisk the eggs and mince the garlic.
In a large mixing bowl mix the grated zucchini with the eggs, garlic, mozzarella cheese, paprika, oregano, salt and pepper.
Kneed for a couple of minutes and shape into balls.
Place on the lined baking pan and drizzle with the oil.
Bake in the preheated oven for 15 minutes flipping the pan half way through to cook evenly.
Serving: 3zucchini balls | Calories: 77kcal | Carbohydrates: 1.7g | Protein: 3.2g | Fat: 6.8g | Saturated Fat: 1.5g | Cholesterol: 56mg | Sodium: 237mg | Potassium: 115mg | Fiber: 0.5g | Sugar: 0.7g | Calcium: 19mg | Iron: 1mg | Net Carbs: 1.2g