Crispy Baked Keto Zucchini Fries

These Crispy Baked Keto Zucchini Fries are coated in a savory blend of almond flour, grated Parmesan, and Italian seasonings, then baked at high heat until golden and crunchy outside while staying tender inside. They deliver all the salty, crispy satisfaction of classic fries with a fraction of the carbs, making them perfect as a snack, side dish, or party appetizer alongside your favorite keto-friendly dips.

Course Appetizer, Side Dish, Snack

Cuisine American

Keyword almond flour fries, baked zucchini fries, keto snack, keto zucchini fries, low carb fries, parmesan zucchini

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 230kcal

Equipment

baking sheet
Wire rack
Parchment Paper
Mixing Bowls
Whisk
Tongs

Ingredients

For the zucchini fries

2 medium zucchini ends trimmed and cut into fry-shaped sticks
2 large eggs lightly beaten
3/4 cup blanched almond flour finely ground for best texture
3/4 cup finely grated Parmesan cheese preferably freshly grated
1 teaspoon Italian seasoning
1 teaspoon garlic powder
1/2 teaspoon fine sea salt plus more to taste
1/4 teaspoon freshly ground black pepper
2 tablespoons olive oil for greasing the rack and drizzling

Optional keto-friendly dips

1/2 cup sugar-free marinara sauce for dipping, optional
1/2 cup keto ranch dressing for dipping, optional

Instructions

Preheat the oven to 425°F and line a baking sheet with parchment paper, then place a wire rack on top and lightly brush or spray it with olive oil.
Trim the ends from the zucchini and slice each one into even fry-shaped sticks about 1/2 inch thick, then pat them very dry on all sides with paper towels to remove as much surface moisture as possible.
Add the beaten eggs to a shallow bowl and set aside near the prepared baking sheet to create a simple breading station.
In a separate shallow bowl, stir together the almond flour, grated Parmesan, Italian seasoning, garlic powder, salt, and black pepper until the mixture is well combined and evenly seasoned.
Working with a few zucchini sticks at a time, dip each piece into the egg to coat, let the excess drip off, then roll it in the almond flour and Parmesan mixture, pressing gently so the coating adheres well on all sides.
Arrange the coated zucchini fries in a single layer on the prepared wire rack, leaving a little space between each fry so hot air can circulate and crisp the coating evenly.
Lightly drizzle or brush the tops of the breaded zucchini fries with the remaining olive oil to help them brown and become extra crispy in the oven.
Bake the zucchini fries for 10 minutes, then carefully flip each fry and continue baking for another 8 to 10 minutes, or until the coating is deep golden brown and the fries feel crisp to the touch.
Remove the baking sheet from the oven and let the fries stand for 3 to 5 minutes on the rack to allow the coating to set and crisp further before serving.
Serve the crispy baked keto zucchini fries hot with sugar-free marinara, keto ranch, or your favorite low carb dip, and season with a pinch of extra salt if desired.

Notes

For the crispiest fries, do not skip drying the zucchini thoroughly, and avoid overcrowding the rack so the fries bake rather than steam. If you need to bake in batches, keep cooked fries warm in a low oven while the rest finish baking. Leftover zucchini fries can be refrigerated in a container with the lid slightly ajar for up to 3 days and reheated in a 400°F oven or 375°F air fryer until hot and crisp again. To keep carbs low, choose dips made with healthy fats and without added sugars, such as homemade garlic aioli, spicy mayo, or a no-sugar-added marinara.

Nutrition