Low Carb Veggie Puffs
Discover the ultimate guilt-free snack with these Low Carb Veggie Puffs, a savory and satisfying recipe perfect for healthy eaters and keto enthusiasts alike. Made with almond flour, zucchini, carrots, and a touch of cheddar cheese, these bite-sized puffs combine wholesome ingredients with a delightful cheesy flavor. Quick to prepare, they bake to golden perfection in under 20 minutes, making them an irresistible option for a low-carb appetizer, snack, or side dish. The recipe uses a clever technique to drain zucchini for a crisp texture and incorporates simple seasonings like garlic and onion powder for a flavor-packed bite. Perfect for meal prep or serving fresh out of the oven, these veggie puffs are a fiber-rich, low-carb alternative to traditional snacks. Get ready to enjoy a nutritious treat that pairs perfectly with your favorite dips, while keeping your carb count in check!
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Recipe Information
Ingredients
- 1 cup almond flour
- 1 cup grated zucchini
- 0.5 cup grated carrot
- 0.75 cup shredded cheddar cheese
- 2 large eggs
- 1 teaspoon baking powder
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 1 as needed olive oil spray
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and lightly spray it with olive oil.
Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible to prevent soggy puffs.
In a large mixing bowl, combine almond flour, baking powder, garlic powder, onion powder, salt, and black pepper. Mix well.
Add the squeezed zucchini, grated carrot, shredded cheddar cheese, and eggs to the bowl. Stir until all ingredients are evenly combined into a thick batter.
Using a tablespoon or small cookie scoop, portion out the batter and place it onto the prepared baking sheet, spacing each portion about 1 inch apart.
Gently shape each portion into small mounds or rounds to ensure even baking.
Bake in the preheated oven for 18-20 minutes, or until the veggie puffs are golden brown and firm to the touch.
Remove from the oven and let them cool slightly on the baking sheet for 5 minutes before transferring them to a serving plate.
Serve warm as a snack, appetizer, or side dish. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
1106 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.9 g | 110% | |
| Saturated Fat | 24.9 g | 124% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 463 mg | 154% | |
| Sodium | 1785 mg | 78% | |
| Total Carbohydrate | 41.6 g | 15% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 11.8 g | ||
| Protein | 58.1 g | 116% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 936 mg | 72% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 954 mg | 20% | |
*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.
