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Keto Low Carb GF Zucchini Fritters with Lemon Aioli
$0.00 Cooking Fee
Up to 10 servings
Keto Low Carb GF Zucchini Fritters with Lemon Aioli

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Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 2 fritters

Gluten Free Keto Paleo Refined Sugar Free Soy Free Vegetarian
These low carb zucchini fritters are made with two cheeses and garlic to make them extra flavorful. Serve as a side dish at dinner or topped with an egg for breakfast, These fritters are versatile and freezer-friendly!

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Adjust the ingredients measurement scale here by changing this number. 10

Instructions
In a large colander, toss the shredded zucchini and salt; set aside in sink to drain (or over a bowl) for 10 minutes.
Meanwhile, make the sauce by whisking together all the sauce ingredients; set aside.
In another bowl, whisk together the eggs, cheeses, garlic, green onions, and ground pepper. Stir in the almond flour. Squeeze as much moisture from the zucchini by pressing it against the colander and squeezing between your hands.
Add zucchini to the bowl with the egg mixture. Mix well to combine.
Heat a large skillet over medium heat. Add some oil, then using a ¼ cup measuring cup or large spoon, drop 2-tablespoon sized portions into the pan, then use the back of a spoon to gently press the batter into 2-inch-wide fritters. You should have 2 pancakes per servings requested. Cook 2-3 minutes per side until golden and cooked through. Transfer to a plate. Finish with remaining batter. Note: These can also be baked at 400 degrees, 15 minutes, turn halfway through baking time.
Meanwhile make the sauce by whisking together all the sauce ingredients in a small bowl. Taste and correct for salt.

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
6 zucchini medium, shredded (large holes on box grater)
1 tablespoon Kosher salt
4 egg large
½ cup feta cheese crumbled
½ cup mozzarella cheese shredded
4 clove garlic minced
4 stalk green onion finely chopped
1 teaspoon freshly ground black pepper
½ cup almond flour
2 tablespoon avocado oil plus more for frying larger quantities
For the sauce:
1 cup mayonnaise
1 clove garlic pushed through a garlic press or smashed then minced
1 lemon zested then juiced
1 tablespoon fresh lemon juice or more to taste
1 teaspoon Kosher salt

Cooking Tools Required
Colander, Cutting board, Grater, Measuring cups and spoons, Mixing bowls, Sharp Knives, Skillet

Reheating/Serving Instructions
Warm in the oven at 350 degrees for 10-15 minutes or until heated through. To store refrigerate in an airtight container for up to 5 days, or freeze tightly wrapped for up to 3 months.

Nutrition
Calories: 298kcal | Carbohydrates: 8g | Protein: 8g | Fat: 27g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 1227mg | Potassium: 383mg | Fiber: 2g | Sugar: 4g | Vitamin A: 466IU | Vitamin C: 29mg | Calcium: 118mg | Iron: 1mg

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Cheese Bourekas
$0.00 Cooking Fee
Up to 10 servings
Cheese Bourekas

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Recipe adapted from:
Jen Stone

(1 customer review)

$0.00 Cooking Fee
Serving Size: 1-2 bourekas each

Refined Sugar Free Soy Free
Savory Middle Eastern hand pies that everyone will love! These baked stuffed pastries are popular in Israel and throughout the Middle East and different versions of this turnover pastry can be found all over the world.

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Instructions
Preheat oven to 375 degrees F.
In a mixing bowl, combine feta, kashkaval, ricotta, egg, a pinch of salt, and a pinch of black pepper (if using all feta, might not need to add salt).
Use a fork to mix ingredients together till well blended. Make sure to break up any large crumbles of feta. Reserve mixture.
On a smooth, clean, and lightly floured surface, unfold one of the puff pastry sheets. Use a rolling pin to roll out the sheet to a 12X12 inch square. Cut the sheet of puff pastry dough into 9 equal-sized squares, each about 4x4 inches large.
Place 1 scant tbsp of the cheese mixture in the center of each dough square. Fold the dough squares by grasping one corner and folding it over to the opposite corners to make triangles. Pinch firmly along the outer open edge of the triangles to seal.
If you're having trouble sealing the dough and getting it to stick together, wet your finger with a bit of water and run it around the edge of the square before folding-this will help it stick. You can also crimp the edges with the times of a fork.
Repeat process for the second sheet of puff pastry.
Spray your baking sheets with non-stick spray or line with parchment paper. Place 9 bourekas on each sheet, evenly spaced, giving them room to expand during baking.
In a small bowl, whisk the egg yolk and 2 tsp cool water. Use a pastry brush to brush a light layer of the egg wash onto the surface of each Boureka. Sprinkle with sesame or poppy seeds, if desired.
Bake the Bourekas for about 30 minutes, switching the baking sheets between the upper and lower racks halfway. Bake until golden brown and cooked through.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook30

Passive0

Total Time45 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 sheet puff pastry
½ cup feta cheese crumbled
⅓ cup kashkaval cheese grated (or substitute another 1/3 cup feta)
⅓ cup ricotta cheese
1 egg
1 teaspoon Kosher salt
1 pinch freshly ground black pepper
1 egg yolk
avocado oil spray
1 tablespoon sesame seeds or poppy seeds for topping, optional

Cooking Tools Required
Baking sheet, Mixing bowls, Mixing spoon, Rolling Pin, Sharp Knives

Reheating/Serving Instructions
Serve warm. Store in a sealed container or plastic zipper bag Can freeze extra Bourekas, just do not egg wash or bake. Bake from frozen state 30-45 minutes after adding egg wash

Nutrition
Calories: 186kcal | Carbohydrates: 13g | Protein: 4g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 28mg | Sodium: 153mg | Potassium: 31mg | Fiber: 1g | Sugar: 1g | Vitamin A: 77IU | Calcium: 56mg | Iron: 1mg

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Paleo Ham & Egg Cups
$0.00 Cooking Fee
6 servings
Paleo Ham & Egg Cups

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Recipe adapted from:
Trina Beck

$0.00 Cooking Fee
Serving Size: 1 egg cup

Gluten Free Lower Carb Nut Free Paleo Postpartum Refined Sugar Free Soy Free
We know it’s hard to cook up breakfast when you're working or are having a busy morning. That’s why we like to make a batch up of these on Sunday, put each one in a baggie, and have breakfast ready to go for a few days during your busy week.
https://www.paleonewbie.com/easy-paleo-ham-egg-cups/

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https://www.paleonewbie.com/easy-paleo-ham-egg-cups/

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Adjust the ingredients measurement scale here by changing this number. 6

Instructions
Preheat oven to 350º F.
Set a large sauté pan over medium heat and add the chopped onions; cook for 3-4 minutes or until onions are translucent.
Add the chopped peppers and sauté for another 2 minutes. Set aside.
In a medium bowl whisk together the eggs and coconut milk.
Season with Kosher salt and pepper.
Grease muffin tin with coconut oil and line each cup with a slice of ham.
Next add a spoonful of the onion and pepper mixture, and lastly divide the egg mixture evenly between the six cups.
Bake at 350º F for about 20 minutes

Cook Times

Active Prep10

Hands-On Cook5

Hands-Off Cook20

Recipe Serving Size6

Ingredients

Ingredients
6 slice deli ham we used Applegate brand
4 egg
1/4 cup canned full-fat coconut milk
1/4 cup orange bell pepper chopped
1/4 cup red bell pepper chopped
1/4 cup yellow onion chopped
1 teaspoon Kosher salt or to taste
1/4 teaspoon freshly ground black pepper preferably freshly cracked
1/4 cup extra virgin olive oil for sauteing

Cooking Tools Required
Cutting board, Jumbo Muffin Pan, Measuring cups and spoons, Mixing bowls, Oven, Saute pan, Sharp Knives, Whisk

Reheating/Serving Instructions
Place one cup in the microwave and heat for 30 seconds or less on medium power.

Nutrition
Calories: 215kcal | Carbohydrates: 2g | Protein: 10g | Fat: 19g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 126mg | Sodium: 764mg | Potassium: 178mg | Fiber: 1g | Sugar: 1g | Vitamin A: 548IU | Vitamin C: 16mg | Calcium: 23mg | Iron: 1mg

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Kids Snack Value Package with Turkey and Cheese Pinwheels, Vegetables with Ranch Dip, and Oatmeal-Coconut Chocolate Chip Energy Bites
$0.00 Cooking Fee
Up to 10 servings
Kids Snack Value Package with Turkey and Cheese Pinwheels, Vegetables with Ranch Dip, and Oatmeal-Coconut Chocolate Chip Energy Bites

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Recipe adapted from:
Mayumi Tavalero

(5 customer reviews)

$0.00 Cooking Fee
Serving Size: 8 ounces

Refined Sugar Free Soy Free
This package includes 3 different snacks your kids and their friends are sure to love! Each recipe provides 10 servings.

Kids Snack Value Package with Turkey and Cheese Pinwheels, Vegetables with Ranch Dip, and Oatmeal-Coconut Chocolate Chip Energy Bites quantity

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Instructions
Make the Energy Bites:
In a medium bowl combine the oats, shredded coconut, almond flour, and chocolate.
In a measuring cup mix together the almond butter, maple syrup, and vanilla. Pour the mixture over the dry ingredients. Mix until thoroughly blended.
Scoop mixture into mounded tablespoons, squeezing and then rolling between your palms into 1-inch balls (this works best with gloved hands). Place balls on a parchment-lined baking sheet. Sprinkle with additional coconut. Roll bites around, coating them with the loose coconut.
Refrigerate for 1 hour to harden.
Meanwhile make the Pinwheels:
Spread about 1 ½ tablespoons vegetable cream cheese over entire surface of each tortilla.
Top cream cheese with 1/4 cup lettuce.
Place turkey slices side by side on each tortilla. Roll the tortillas starting at the edge where you placed the turkey. Use a serrated knife to cut the roll into 1-inch slices. Arrange on a platter.
Prepare the Ranch Dip:
Whisk together all the dip ingredients. Adjust seasonings. Prep all the vegetables and place them on a platter.

Cook Times

Active Prep45

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time45 minutes

Recipe Serving Size10

Ingredients

Ingredients
For the Oatmeal Coconut Chocolate Chip Energy Bites (makes about 25 pieces):
1⅓ cup rolled oats
½ cup unsweetened shredded coconut fine shred
1/3 cup almond flour
1/3 cup mini semi-sweet chocolate chip
½ cup almond butter
1/3 cup pure maple syrup
2 teaspoon pure vanilla extract
For the Turkey Cream Cheese Pinwheels (makes about 50 pieces):
7 ½ ounce garden vegetable cream cheese 1 tub
8 spinach herb tortilla wrap
4 cup spring lettuce mix
1 pound deli sliced turkey breast thin slice
For the Vegetables with Ranch Dip (makes about 1 ½ cups):
For the dip:
¾ cup mayonnaise
¾ cup sour cream
1 teaspoon dried chive
1 teaspoon dried parsley
½ teaspoon onion powder
½ teaspoon garlic powder
1 teaspoon Kosher salt
¼ teaspoon freshly ground black pepper
For the vegetables:
1 bunch celery cut into 4-inch sticks
5 carrot medium, cut into 4-inch sticks
16 ounce grape tomato
6 ounce canned pitted black olive drained

Cooking Tools Required
Baking sheet, Can Opener, Colander, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Refrigerator

Reheating/Serving Instructions
Store in tightly covered containers in the refrigerator for up to 4 days.

Nutrition
Calories: 637kcal | Carbohydrates: 47g | Protein: 18g | Fat: 43g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 1450mg | Potassium: 837mg | Fiber: 8g | Sugar: 17g | Vitamin A: 13311IU | Vitamin C: 20mg | Calcium: 210mg | Iron: 4mg

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Turkey and Cheese Pinwheels
$0.00 Cooking Fee
Up to 10 servings
Turkey and Cheese Pinwheels

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Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 6 pinwheels

Egg Free Nut Free Oil Free Refined Sugar Free Soy Free
A fun lunch that your kids are sure to love! Add fruite and veggies that they love.

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Adjust the ingredients measurement scale here by changing this number. 10

Instructions
Spread about 1 ½ tablespoons vegetable cream cheese over entire surface of each tortilla.
Top cream cheese with 1/4 cup lettuce.
Place turkey slices side by side on each tortilla. Roll the tortillas starting at the edge where you placed the turkey. Use a serrated knife to cut the roll into 1-inch slices. Arrange on a platter.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time15 minutes

Recipe Serving Size10

Ingredients

Ingredients
For the Turkey Cream Cheese Pinwheels (makes about 50 pieces):
7 ½ ounce garden vegetable cream cheese for 10 servings 1 tub
8 large burrito size tortilla
4 cup spring lettuce mix
1 pound deli sliced turkey breast thin slice

Cooking Tools Required
Cutting board, Measuring cups and spoons, Mixing spoon, Sharp Knives

Reheating/Serving Instructions
Store in tightly covered containers in the refrigerator for up to 4 days.

Nutrition
Calories: 200kcal | Carbohydrates: 18g | Protein: 11g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 36mg | Sodium: 811mg | Potassium: 335mg | Fiber: 2g | Sugar: 3g | Vitamin A: 7293IU | Vitamin C: 9mg | Calcium: 95mg | Iron: 2mg

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Keto Avocados
$0.00 Cooking Fee
Up to 10 servings
Keto Avocados

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Recipe adapted from:
Jen Stone

(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 6 oz

Gluten Free Keto Lower Carb Postpartum Refined Sugar Free
Keto friendly and packed with delicious nutrition!

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Instructions
Preheat oven to 400 F
Cut bacon into lardons
Heat a skillet over medium high heat
Cook bacon until desired crispness
Remove from pan and place bacon on paper towels to soak up extra grease
Quarter cherry tomatoes
Chiffonade basil
Halve avocados and remove pits
Place avocado halves on baking sheet and remove a little extra flesh to make room for eggs
Crack an egg in each hole
Top with toppings of choice
Bake for 15 minutes or until desired yolk consistency
Top with fresh herbs

Cook Times

Active Prep5

Hands-On Cook5

Hands-Off Cook15

Passive0

Total Time25 minutes

Recipe Serving Size10

Ingredients

Ingredients
5 avocado
5 strip bacon
8 ounce cherry tomato
1 tablespoon fresh basil
4 ounce shredded mozzarella cheese or your favorite shredded cheese
1 teaspoon Kosher salt
¼ teaspoon freshly ground black pepper
10 egg

Cooking Tools Required
Baking sheet, Cooling Rack, Cutting board, Kitchen towels, Oven, Saute pan, Sharp Knives, Skillet, Top Stove

Reheating/Serving Instructions
Serve hot and enjoy! Not recommended to reheat or freeze

Nutrition
Calories: 308kcal | Carbohydrates: 10g | Protein: 12g | Fat: 26g | Saturated Fat: 6g | Cholesterol: 180mg | Sodium: 216mg | Potassium: 628mg | Fiber: 7g | Sugar: 2g | Vitamin A: 572IU | Vitamin C: 15mg | Calcium: 96mg | Iron: 2mg

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Artichoke Dip with Spinach and Yogurt
$0.00 Cooking Fee
Up to 10 servings
Artichoke Dip with Spinach and Yogurt

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Recipe adapted from:
Stephanie Kay

$0.00 Cooking Fee
Serving Size: 5 tablespoons

Diabetes Friendly Egg Free Gluten Free Keto Lower Carb Postpartum Reduced Fat Refined Sugar Free Soy Free Vegetarian
This artichoke dip can be served hot or cold, and is packed full of protein, fibre and veggies.
https://kaynutrition.com/healthy-artichoke-dip-spinach-yogurt/

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https://kaynutrition.com/healthy-artichoke-dip-spinach-yogurt/

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Adjust the ingredients measurement scale here by changing this number. 10

Instructions
Blanch spinach and squeeze out any excess liquid, then chop.
For a cold dip:
In a large bowl, combine artichoke hearts, yogurt, spinach, garlic, parmesan, parsley, salt and pepper, and stir well to combine.
Season with additional salt and pepper to taste, and season with parley and parmesan to serve.
Store the artichoke dip in the fridge in an air-tight container for up to 3 days.
For a warm dip:
Preheat oven to 350°F.
In a large bowl, combine artichoke hearts, yogurt, spinach, garlic,parmesan, parsley, salt and pepper, and stir well to combine.
Season with additional salt and pepper to taste, and top with and extra sprinkle of parmesan cheese.
Transfer to the oven and bake for 10-12 minutes until bubbling.
Allow artichoke dip to cool slightly before serving.

Cook Times

Active Prep15

Hands-On Cook5

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 bunch fresh spinach blanched and squeezed of all moisture. then chopped
14 ounce canned artichoke heart drained and finely chopped
1 cup plain Greek yogurt
2 clove garlic grated
1 cup grated parmesan cheese
1/4 cup Italian parsley finely chopped
1/4 teaspoon Kosher salt
1/8 teaspoon freshly ground black pepper

Cooking Tools Required
Colander, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Saucepan, Sharp Knives, Spatula

Reheating/Serving Instructions
Eat chilled or heat in the oven at 350 degrees for 15 minutes.

Nutrition
Calories: 73kcal | Carbohydrates: 5g | Protein: 6g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 415mg | Potassium: 247mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3402IU | Vitamin C: 12mg | Calcium: 148mg | Iron: 1mg

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Parmesan Herb Scones
$0.00 Cooking Fee
8 servings
Parmesan Herb Scones

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Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 1 scone

Nut Free Refined Sugar Free Soy Free Vegetarian
Enjoy these savory herb-cheese scones for brunch, lunch, or a snack. These also freeze well for longer term storage.

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Adjust the ingredients measurement scale here by changing this number. 8

Instructions
Place oven rack to middle position and pre-heat oven to 425 degrees.
Whisk together all the dry ingredients.
Using a pastry blender cut-in the butter until it resembles coarse crumbs with some larger lumps.
Beat the egg with the heavy cream and water, and stir mixture into the dry ingredients. Remove dough to a floured work surface and knead a couple times until the dough comes together, about 10 seconds. Form into a ball.
Roll or pat dough out to a ½ inch thick circle. Cut into 8 wedges. Brush top with remaining tablespoon of cream. Separate wedges and place on a parchment lined baking sheet. Bake for 12-15 minutes or until tops are lightly brown. Cool on a wire rack.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook15

Passive0

Total Time35 minutes

Recipe Serving Size8

Ingredients

Ingredients
Dry ingredients:
2 cup all-purpose flour
1 tablespoon baking powder
½ teaspoon Kosher salt
1/3 cup Parmesan cheese grated
2 tablespoon fresh chives chopped, OR your favorite fresh herb(s)
Ingredients:
4 tablespoon unsalted butter cold, cut into cubes
¾ cup heavy whipping cream
1 egg
1 tablespoon water
For brushing on top:
1 tablespoon heavy whipping cream

Cooking Tools Required
Baking sheet, Cooling Rack, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, pastry blender, Pastry brush, Sharp Knives, Spatula, Whisk

Nutrition
Calories: 271kcal | Carbohydrates: 25g | Protein: 6g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 387mg | Potassium: 72mg | Fiber: 1g | Sugar: 1g | Vitamin A: 625IU | Vitamin C: 1mg | Calcium: 164mg | Iron: 2mg

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Artichoke Dip with Spinach and Yogurt
$0.00 Cooking Fee
Up to 10 servings
Artichoke Dip with Spinach and Yogurt

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Recipe adapted from:
Stephanie Kay

$0.00 Cooking Fee
Serving Size: 5 tablespoons

Diabetes Friendly Egg Free Gluten Free Keto Postpartum Refined Sugar Free Soy Free Vegetarian
This artichoke dip can be served hot or cold.
https://kaynutrition.com/healthy-artichoke-dip-spinach-yogurt/

Artichoke Dip with Spinach and Yogurt quantity

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https://kaynutrition.com/healthy-artichoke-dip-spinach-yogurt/

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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10

Instructions
Blanch spinach and squeeze out any excess liquid, then chop.
For a cold dip:
In a large bowl, combine artichoke hearts, yogurt, spinach, garlic, parmesan, parsley, salt and pepper, and stir well to combine.
Season with additional salt and pepper to taste, and season with parley and parmesan to serve.
Store the artichoke dip in the fridge in an air-tight container for up to 3 days.
For a warm dip:
Preheat oven to 350°F.
In a large bowl, combine artichoke hearts, yogurt, spinach, garlic,parmesan, parsley, salt and pepper, and stir well to combine.
Season with additional salt and pepper to taste, and top with and extra sprinkle of parmesan cheese.
Transfer to the oven and bake for 10-12 minutes until bubbling.
Allow artichoke dip to cool slightly before serving.

Cook Times

Active Prep15

Hands-On Cook5

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 bunch fresh spinach blanched and squeezed of all moisture. then chopped
14 ounce canned artichoke heart drained and finely chopped
1 cup plain Greek yogurt
2 clove garlic grated
1 cup grated parmesan cheese
1/4 cup Italian parsley finely chopped
1/4 teaspoon Kosher salt
1/8 teaspoon freshly ground black pepper
Optional for serving:
bagel chips
vegetable sticks

Cooking Tools Required
Colander, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Saucepan, Sharp Knives, Spatula

Reheating/Serving Instructions
Eat chilled or heat in the oven at 350 degrees for 15 minutes.

Nutrition
Calories: 73kcal | Carbohydrates: 5g | Protein: 6g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 415mg | Potassium: 247mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3402IU | Vitamin C: 12mg | Calcium: 148mg | Iron: 1mg

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Low Carb GF Zucchini latkes
$0.00 Cooking Fee
Up to 10 servings
Low Carb GF Zucchini latkes

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Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 2 fritters

Diabetes Friendly Gluten Free Keto Paleo Refined Sugar Free Soy Free Vegetarian
These low carb zucchini fritters are made with 2 cheeses and garlic to make them extra flavorful. Serve as a holiday dish or side dish at dinner or topped with an egg for breakfast, These fritters are versatile and freezer-friendly!

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Adjust the ingredients measurement scale here by changing this number. 10

Instructions
In a large colander, toss the shredded zucchini and salt; set aside in sink to drain (or over a bowl) for 10 minutes.
Meanwhile, make the sauce by whisking together all the sauce ingredients; set aside.
In another bowl, whisk together the eggs, cheeses, garlic, green onions, and ground pepper. Stir in the almond flour. Squeeze as much moisture from the zucchini by pressing it against the colander and squeezing between your hands.
Add zucchini to the bowl with the egg mixture. Mix well to combine.
Heat a large skillet over medium heat. Add some oil, then using a ¼ cup measuring cup or large spoon, drop 2-tablespoon sized portions into the pan, then use the back of a spoon to gently press the batter into 2-inch-wide fritters. You should have 2 pancakes per servings requested. Cook 2-3 minutes per side until golden and cooked through. Transfer to a plate. Finish with remaining batter. Note: These can also be baked at 400 degrees, 15 minutes, turn halfway through baking time.
Meanwhile make the sauce by whisking together all the sauce ingredients in a small bowl. Taste and correct for salt.

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
6 zucchini medium, shredded (large holes on box grater)
2 teaspoon Kosher salt
4 egg large
½ cup feta cheese crumbled
½ cup mozzarella cheese shredded
4 clove garlic minced
4 stalk green onion finely chopped
1 teaspoon freshly ground black pepper
½ cup almond flour
2 tablespoon avocado oil plus more for frying larger quantities
For serving, optional:
1/2 cup plain Greek yogurt
1/2 cup applesauce

Cooking Tools Required
Colander, Cutting board, Grater, Measuring cups and spoons, Mixing bowls, Sharp Knives, Skillet

Reheating/Serving Instructions
Warm in the oven at 350 degrees for 10-15 minutes or until heated through. To store refrigerate in an airtight container for up to 5 days, or freeze tightly wrapped for up to 3 months.

Nutrition
Calories: 153kcal | Carbohydrates: 8g | Protein: 8g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 77mg | Sodium: 625mg | Potassium: 384mg | Fiber: 2g | Sugar: 5g | Vitamin A: 453IU | Vitamin C: 22mg | Calcium: 124mg | Iron: 1mg

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Keto Low Carb GF Zucchini Fritters with Lemon Aioli

Keto Low Carb GF Zucchini Fritters with Lemon Aioli

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For the sauce:

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Cheese Bourekas

Cheese Bourekas

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Paleo Ham & Egg Cups

Paleo Ham & Egg Cups

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Kids Snack Value Package with Turkey and Cheese Pinwheels, Vegetables with Ranch Dip, and Oatmeal-Coconut Chocolate Chip Energy Bites

Kids Snack Value Package with Turkey and Cheese Pinwheels, Vegetables with Ranch Dip, and Oatmeal-Coconut Chocolate Chip Energy Bites

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Make the Energy Bites:

Meanwhile make the Pinwheels:

Prepare the Ranch Dip:

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For the Oatmeal Coconut Chocolate Chip Energy Bites (makes about 25 pieces):

For the Turkey Cream Cheese Pinwheels (makes about 50 pieces):

For the Vegetables with Ranch Dip (makes about 1 ½ cups):

For the dip:

For the vegetables:

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Turkey and Cheese Pinwheels

Turkey and Cheese Pinwheels

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For the Turkey Cream Cheese Pinwheels (makes about 50 pieces):

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Keto Avocados

Keto Avocados

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Artichoke Dip with Spinach and Yogurt

Artichoke Dip with Spinach and Yogurt

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For a cold dip:

For a warm dip:

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