Crespelle di Zucchine

Crespelle di Zucchine are delicate zucchini pancakes that serve as a delightful and nutritious Keto-friendly breakfast option. Packed with flavor and texture, these crepes are a great way to start your day while keeping your carb intake low.

Ingredients

• Zucchini - 200 grams, grated
• Almond flour - 100 grams
• Eggs - 2 large
• Parmesan cheese - 30 grams, grated
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Olive oil - 2 tablespoons (for cooking)
• Fresh basil - a handful, chopped (for garnish)

Steps

1. In a mixing bowl, combine the grated zucchini, almond flour, eggs, Parmesan cheese, salt, and black pepper. Mix until well incorporated.
2. Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat.
3. Pour a ladleful of the zucchini batter into the skillet, spreading it out evenly to form a thin pancake.
4. Cook for about 3-4 minutes on one side until golden brown, then flip and cook for another 2-3 minutes on the other side.
5. Repeat with the remaining batter, adding more olive oil to the skillet as needed.
6. Serve warm, garnished with fresh chopped basil.

Nutrition

• Calories: 250
• Protein: 12 g
• Carbs: 10 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 300 mg
• Cholesterol: 180 mg
• Total Fat: 18 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.2 L

Health Benefits

• Low in carbohydrates, making it suitable for a Keto diet.
• Rich in fiber and vitamins from zucchini, promoting digestive health.

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