Keto Zucchini Tots are my favourite way to use up zucchini when I want something snacky, crispy and genuinely satisfying. These are baked (no frying), made with almond flour and mozzarella, and they come out golden on the outside with a soft, cheesy center.

They’re perfect with keto ketchup or any low carb dip you like, and they’re easy to meal prep for the week.

Yield: 14 tots

Oven: 400°F (200°C)

Bake time: about 20 minutes

If you are building a low carb routine and want a proper savory meal too, try my Keto Eggplant Lasagna (Low Carb, No Pasta, High Protein).

Ingredients (makes 14 zucchini tots)

• 2 medium zucchinis
• 1 cup almond flour
• 1 cup shredded mozzarella cheese
• 2 eggs
• Salt, olive oil, black pepper and coriander, to season

Optional: keto ketchup or a low carb dip to serve.

How to Prepare

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper (or lightly grease it).
2. Wash the zucchinis.
3. Grate the zucchini (a vegetable chopper works great).
4. Place the grated zucchini in a clean dish towel and squeeze out as much liquid as possible over the sink.
5. Transfer the zucchini to a bowl. Add almond flour, mozzarella, eggs and seasoning. Mix until well combined.
6. Using a tablespoon, shape the mixture into small tots and place them on the baking sheet.
7. Bake for 20 minutes, or until the tots are golden.
8. Serve warm and enjoy.

Nutritional Information (estimated, per zucchini tot)

• Net carbs: 1.3g
• Calories: 79
• Fat: 0.8g
• Carbohydrates: 1.8g
• Sugar: 1.6g
• Fiber: 0.5g
• Protein: 4.5g

Serving Suggestion

Serve warm with keto ketchup, garlic mayo (low carb), or a simple yogurt dip. If you want them extra crispy, let them rest 5 minutes on the tray before serving.

Tips and Variations

• Don’t skip squeezing the zucchini. This is the difference between crispy tots and soggy tots.

• For more flavour, add a pinch of garlic powder or paprika.

• For a firmer texture, add 1 to 2 extra tablespoons of almond flour if your zucchini was very watery (after squeezing).

• If you want smaller tots (more crispy edges), shape them slightly thinner.

Storage

• Fridge: store in an airtight container for up to 3 days.

• Reheat: oven or air fryer until hot and crispy again.

• Freezer: freeze in a single layer, then store in a bag. Reheat straight from frozen.

Materials I Used

• Vegetable chopper or grater

• Mixing bowl

• Clean dish towel

• Baking sheet + parchment paper

• Tablespoon (to shape)

Hungry for more healthy meals?

Watch my Healthy Meals playlist on YouTube.

Tried this recipe?

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