Get the zucchini ready: Put the zucchini slices on a tray lined with paper towels and lightly sprinkle them with salt. Let them rest for around 15 minutes to let out extra water. Dry the zucchini by patting it with another paper towel.
Make the batter: In a flat dish, mix almond flour, grated Parmesan cheese, paprika, garlic powder, onion powder, salt, and black pepper.
Beat the eggs: In a different flat bowl, beat the eggs until they are well mixed.
Dip and Cover: Put each zucchini slice in the beaten eggs, letting extra egg drip off. Next, cover the zucchini with the almond flour mixture, pressing softly to make the batter stick.
Cook the zucchini in a pan with enough oil over medium-high heat to cover the zucchini slices. When the oil is hot (about 350°F or 175°C), gently put the zucchini slices covered in flour into the oil in small groups. Cook the food for 2-3 minutes on each side until it is golden brown and crispy. Use tongs to turn them over carefully.
Drain and Serve: After the zucchini slices are crispy, take them out of the oil and put them on a plate with paper towels to remove extra oil.
Have fun! Serve the crispy zucchini with keto batter right away, while they are still warm and crunchy. They are great as a keto-friendly starter or snack.
Keto Meal Plan for Free: Diet for Beginners: Keto Plan Guide with instructions.
Nutrition Facts (estimated, for one portion):
Calories: around 120
Protein content: around 5 grams.
Fat content: approximately 9 grams.
Carbs: about 4 grams.
Fiber in food: around 2 grams.
Net Carbs: around 2 grams
