Keto Zucchini Balls

Ingredients:

  • For the Zucchini Balls:
    • 2 zucchini
    • Salt
    • 200g (1 cup) ricotta cheese (full-fat)
    • 80g (1/2 cup) almond flour (instead of breadcrumbs)
    • 1 tsp Herbs of Provence (or your favorite herb mix)
    • 60g (1/4 cup) Parmesan cheese, grated
    • 1 egg

Instructions:

  1. Prepare the Zucchini:
    • Grate the zucchini and place them in a colander. Sprinkle with salt and let sit for 10 minutes to draw out excess moisture. After 10 minutes, squeeze out as much water as possible using a clean kitchen towel or paper towels.
  2. Make the Zucchini Mixture:
    • In a large mixing bowl, combine the drained zucchini, ricotta cheese, almond flour, Herbs of Provence, Parmesan cheese, and the egg. Mix well until all ingredients are thoroughly combined.
  3. Form the Balls:
    • Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
    • Using your hands or a small cookie scoop, form the mixture into small balls and place them on the prepared baking sheet.
  4. Bake the Zucchini Balls:
    • Bake in the preheated oven for 20-25 minutes, or until the balls are golden brown and firm to the touch.
  5. Serve:
    • Serve the zucchini balls warm, with a side of marinara sauce or your favorite keto-friendly dipping sauce.

Nutrition Information (Approximate, Per Serving):

  • Calories: 120
  • Total Fat: 8g
  • Saturated Fat: 3g
  • Cholesterol: 50mg
  • Sodium: 300mg
  • Carbohydrates: 4g
  • Fiber: 2g
  • Net Carbohydrates: 2g
  • Protein: 8g

Enjoy these keto-friendly zucchini balls as a delicious and easy dinner option that your kids will love!

Ingredients:

  • For the Zucchini Balls:
    • 2 zucchini
    • Salt
    • 200g (1 cup) ricotta cheese (full-fat)
    • 80g (1/2 cup) almond flour (instead of breadcrumbs)
    • 1 tsp Herbs of Provence (or your favorite herb mix)
    • 60g (1/4 cup) Parmesan cheese, grated
    • 1 egg

Instructions:

  1. Prepare the Zucchini:
    • Grate the zucchini and place them in a colander. Sprinkle with salt and let sit for 10 minutes to draw out excess moisture. After 10 minutes, squeeze out as much water as possible using a clean kitchen towel or paper towels.
  2. Make the Zucchini Mixture:
    • In a large mixing bowl, combine the drained zucchini, ricotta cheese, almond flour, Herbs of Provence, Parmesan cheese, and the egg. Mix well until all ingredients are thoroughly combined.
  3. Form the Balls:
    • Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
    • Using your hands or a small cookie scoop, form the mixture into small balls and place them on the prepared baking sheet.
  4. Bake the Zucchini Balls:
    • Bake in the preheated oven for 20-25 minutes, or until the balls are golden brown and firm to the touch.
  5. Serve:
    • Serve the zucchini balls warm, with a side of marinara sauce or your favorite keto-friendly dipping sauce.

Nutrition Information (Approximate, Per Serving):

  • Calories: 120
  • Total Fat: 8g
  • Saturated Fat: 3g
  • Cholesterol: 50mg
  • Sodium: 300mg
  • Carbohydrates: 4g
  • Fiber: 2g
  • Net Carbohydrates: 2g
  • Protein: 8g

Enjoy these keto-friendly zucchini balls as a delicious and easy dinner option that your kids will love!