Ingredients
Equipment
Method
Step-by-Step Instructions for Keto Zucchini Tots
- Preheat your oven to 400°F (200°C) and spray a 24-cup mini-muffin pan with cooking spray.
- Combine shredded zucchini with a pinch of fine sea salt in a large mixing bowl. Allow to sit for 10–15 minutes to draw out excess moisture. Squeeze zucchini with a clean towel to remove liquid.
- Add coconut flour to the drained zucchini, then mix in the large eggs, shredded cheese, finely chopped onion, and smoked paprika until well combined.
- Fill each muffin cup with about 1.5 tablespoons of the mixture, pressing down lightly to hold shape.
- Bake for approximately 15 minutes, checking around 12 minutes until golden brown and crisp on edges.
- Cool on a wire rack for a few minutes before serving warm with your favorite dipping sauce.
Nutrition
Notes
For optimal crispiness, remove as much moisture from the zucchini as possible. Experiment with different cheeses and herbs for flavor customization.
