For the zucchini fries:

  • 2 medium zucchinis
  • 1/2 cup almond flour
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 large eggs

For the dipping sauce (optional):

  • 1/4 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon lemon juice
  • Salt and pepper to taste


  1. Preheat the Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Prepare the Zucchini: Wash the zucchinis and cut them into fry-like shapes, about 1/2 inch thick and 3-4 inches long. You can leave the skin on for added texture.
  3. Prepare the Coating: In a shallow bowl, mix together the almond flour, grated Parmesan cheese, garlic powder, paprika, salt, and black pepper. This will be your coating mixture.
  4. Dip and Coat: In another shallow bowl, beat the eggs. Dip each zucchini fry into the beaten eggs, allowing any excess to drip off, and then coat the zucchini in the almond flour mixture. Press the coating onto the zucchini to ensure it sticks well.
  5. Arrange on Baking Sheet: Place the coated zucchini fries on the prepared baking sheet in a single layer. Make sure they are not touching each other to ensure even browning.
  6. Bake: Bake the zucchini fries in the preheated oven for about 20-25 minutes, flipping them halfway through, until they are golden brown and crispy.
  7. Prepare Dipping Sauce (Optional): While the zucchini fries are baking, you can prepare a dipping sauce by mixing together mayonnaise, Dijon mustard, lemon juice, salt, and pepper in a small bowl. This adds a tangy and creamy element to your fries.
  8. Serve: Once the zucchini fries are done baking and have a nice crispy texture, remove them from the oven. Serve them hot with the optional dipping sauce on the side.

These keto zucchini fries are a great way to enjoy a crunchy and flavorful snack or side dish without the carbs. Feel free to adjust the seasonings and spices according to your preferences. Enjoy!