Keto Veggie Puffs
Indulge in the savory delight of Keto Veggie Puffs, a low-carb snack that's packed with wholesome ingredients and brimming with flavor. These nutritious bites combine almond flour and coconut flour for a perfect keto-friendly base, while grated zucchini, chopped spinach, and cheddar cheese provide a satisfying veggie-filled twist. Seasoned with garlic powder, onion powder, and a touch of chili flakes for optional heat, these golden-brown puffs are baked to perfection in under 20 minutes. Ideal as a healthy snack, party appetizer, or even a grab-and-go breakfast, they're easy to prepare and just as easy to love. With a melt-in-your-mouth texture and a crispy finish, these keto-friendly veggie puffs will become a staple in your low-carb recipe repertoire! Perfect for anyone looking to embrace a ketogenic lifestyle while enjoying food that's big on flavor.
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Recipe Information
Ingredients
- 1 cup Almond flour
- 2 tablespoons Coconut flour
- 1 teaspoon Baking powder
- 1 cup Grated cheddar cheese
- 1 cup Grated zucchini
- 0.5 cup Chopped spinach (fresh or frozen, thawed and drained well)
- 3 large Eggs
- 2 tablespoons Unsalted butter (melted and cooled)
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Chili flakes (optional)
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat and set aside.
In a large mixing bowl, combine the almond flour, coconut flour, and baking powder. Mix well to ensure there are no lumps.
Add the grated cheddar cheese, grated zucchini, and chopped spinach into the dry ingredients. Toss to coat the vegetables evenly in the flour mixture.
In a separate small bowl, whisk together the eggs, melted butter, garlic powder, onion powder, salt, black pepper, and chili flakes (if using).
Pour the wet ingredients into the vegetable-flour mixture. Stir until a thick, sticky dough forms. If the dough seems too wet, let it sit for a few minutes to allow the coconut flour to absorb excess moisture.
Using a tablespoon or small cookie scoop, portion the dough into evenly sized balls and place them onto the prepared baking sheet, spacing them about 1 inch apart.
Bake in the preheated oven for 18–20 minutes, or until the puffs are golden brown and firm to the touch.
Remove the puffs from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the oven or air fryer for a crispy texture.
Nutrition Facts
Calories |
139 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.2 g | 14% | |
| Saturated Fat | 4.1 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 173 mg | 8% | |
| Total Carbohydrate | 4.3 g | 2% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 1.1 g | ||
| Protein | 6.7 g | 13% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 110 mg | 8% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 216 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
