Keto Cheesy Zucchini Pancakes

These are savory zucchini pancakes, crisp at the edges and tender inside, made from grated zucchini, cheddar, an egg and almond flour. There is no regular flour, and the carbohydrates are about 3 grams per pancake. They are pan-fried in olive oil, so the outside turns golden, and they are served warm, usually with sour cream or Greek yogurt.

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The recipe makes 4 servings and takes 25 minutes: 10 minutes of prep and 15 of cooking. They work for brunch, lunch or a light dinner.

What Goes in the Batter

Amounts are in the recipe card. This is what each ingredient does.

• Zucchini (2 medium, grated, about 2 cups): the main ingredient. It is low in carbs and high in moisture, and it keeps the pancakes light.
• Salt (1 teaspoon): adds flavor and helps draw moisture out of the zucchini.
• Egg (1 large): binds the mixture and adds protein.
• Cheddar (1 cup, shredded): gives creaminess and a rich, cheesy flavor.
• Almond flour (1/4 cup): a low-carb flour that gives the pancakes structure.
• Garlic powder, onion powder and black pepper (1/4 teaspoon each): the seasonings.
• Olive oil (2 tablespoons): for frying, and it helps give the crisp, golden outside.

Getting the Crust Right

Squeeze the zucchini dry. Grate the zucchini with a box grater or a food processor, finely enough that it blends into the mixture. Then put it in a clean kitchen towel or cheesecloth and squeeze out as much moisture as you can. This step decides whether the pancakes turn out crisp or soggy.

Mix a thick batter. Combine the drained zucchini with the egg, cheddar, almond flour, garlic powder, onion powder and pepper. The mixture should be thick and cohesive, easy to scoop.

Fry in batches. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Scoop about 1/4 cup of the mixture into the pan for each pancake and flatten it slightly with the back of a spatula. Cook for 3 to 4 minutes on each side, until golden brown and crisp, and add more oil between batches as needed. If you want them extra crisp, cook them a little longer, and watch that they do not burn.

Variations

• Other cheeses: feta gives a tangy twist and mozzarella a gooier texture.
• Herbs: chopped parsley, chives or dill mixed into the batter add color and freshness.
• Greens: finely chopped spinach or kale.
• Heat: red pepper flakes or diced jalapeños.
• Sweet: cinnamon and erythritol or stevia, topped with whipped cream or sugar-free syrup.

What to Serve with Them

Sour cream or Greek yogurt on top is the simplest finish, with fresh herbs for flavor and color. For a bigger meal, serve the pancakes with crisp bacon or sausage links, which contrast with the lighter pancakes. An avocado salad of diced avocado, cherry tomatoes, cucumber and a squeeze of lime goes alongside. Herbal tea or sparkling water with lemon is an easy drink.

Equipment

A box grater or food processor for the zucchini, a large bowl, a skillet and a spatula are all you need. A non-stick skillet keeps the pancakes from sticking, and a well-seasoned cast-iron one works as well. A cheesecloth or a clean kitchen towel does the squeezing. A coffee filter will also do the job.

Nutrition per Pancake

Each pancake has approximately 180 calories, 15 grams of fat (5 grams saturated), 3 grams of carbohydrates, 1 gram of fiber, 2 grams of sugar, 8 grams of protein and 300 milligrams of sodium.

FAQ

Can I make the pancakes ahead of time?

You can prepare the zucchini mixture up to 24 hours ahead and keep it in the refrigerator. Stir it well before cooking. For the best texture, cook the pancakes fresh.

How should leftovers be stored?

Let the pancakes cool completely, then keep them in an airtight container in the refrigerator for about 3 to 4 days. Reheat in a skillet or the microwave.

Can I freeze them?

Yes. Freeze them in a single layer on a baking sheet, then move them to a freezer-safe bag or container. They keep for up to 2 months. Reheat from frozen in a skillet or oven.

Can I substitute something for the almond flour?

Yes. Coconut flour works, but it absorbs more moisture, so use less. A good starting point is 1/4 cup of coconut flour for every 1 cup of almond flour. Ground flaxseed or sunflower seed flour are nut-free options.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us