Keto Baked Vegetable Pancakes

Keto Baked Vegetable Pancakes are a deliciously light and savory dish, perfect for a low-carb meal. Bursting with fresh vegetables and Korean-inspired flavors, these pancakes offer a delightful twist on traditional recipes while keeping your carbohydrate intake in check.

Ingredients

• Zucchini - 150 grams, grated
• Carrot - 50 grams, grated
• Green onion - 30 grams, finely chopped
• Egg - 2 large
• Almond flour - 50 grams
• Psyllium husk - 1 tablespoon
• Soy sauce (or coconut aminos) - 1 tablespoon
• Garlic powder - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Sesame oil - 1 tablespoon
• Olive oil - for greasing the baking dish

Steps

1. Preheat your oven to 190°C (375°F) and grease a baking dish with olive oil.
2. In a large mixing bowl, combine the grated zucchini, grated carrot, and chopped green onion.
3. Add the eggs, almond flour, psyllium husk, soy sauce, garlic powder, salt, and black pepper to the vegetable mixture. Mix well until all ingredients are thoroughly combined.
4. Pour the mixture into the prepared baking dish, spreading it evenly.
5. Drizzle sesame oil over the top for added flavor.
6. Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown and the center is set.
7. Remove from the oven and let it cool for a few minutes before slicing into squares or wedges.
8. Serve warm, optionally garnished with additional green onions or sesame seeds.

Nutrition

• Calories: 220
• Protein: 10 g
• Carbs: 8 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 400 mg
• Cholesterol: 180 mg
• Total Fat: 16 g
• Saturated Fat: 1 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• Low in carbohydrates, making it suitable for a ketogenic diet.
• Rich in fiber from vegetables, promoting digestive health.

Tags