Keto Zucchini Pie Recipe
The Keto zucchini pie recipe combines grated zucchini, eggs, and two cheeses into a savory, low-carb, crustless pie. Almond flour and eggs bind the mixture, while Gouda and Parmesan add creamy richness and tang. This recipe gets ready in 30 minutes, and it’s an effortless, grain-free dish that fits any ketogenic meal plan.
Servings: 4
Calories: 334kcal
Equipment
- 2 Bowls
- 1 Grater
- 1 Springform Cake Pan
Ingredients
- 1 Zucchini
- 4 Eggs
- 1 Gouda Cheese grated
- 1 cup Almond Flour
- 1 cup Parmesan Cheese grated
- 1.5 tsp Garlic Powder
- 1.5 tsp Salt
- 1.5 tsp Pepper
- Olive Oil
Instructions
- Beat 4 eggs in a large bowl. Add 1.5 tsp salt, 1.5 tsp garlic powder, 1.5 tsp black pepper, and 1 cup grated parmesan cheese to the beaten eggs. Mix.
- Take another bowl and grate 1 zucchini in it. Drain the excess liquid from the grated zucchini.
- Add the drained zucchini to the egg mixture and mix. Now, add the grated gouda cheese and mix again.
- Add 1 cup almond flour and mix. Transfer the mixture to a small springform cake pan. Bake in a preheated oven at 400°F (204°C) for 30 minutes and serve.
