Sat. Feb 24th, 2024
Low Carb Potato Pancake

 

Satisfy your craving for comfort food with a low-carb twist – Low Carb Potato Pancakes. This recipe brings the classic flavors of traditional potato pancakes without the excess carbohydrates, making it a perfect choice for those following a low-carb lifestyle. Crispy on the outside, tender on the inside, and loaded with savory goodness, these pancakes are sure to become a new favorite in your low-carb culinary repertoire.

Free Keto Meal PlanSTEP-BY-STEP KETO DIET PLAN FOR BEGINNERS

Recipe: Low Carb Potato Pancakes

Free Keto Meal PlanSTEP-BY-STEP KETO DIET PLAN FOR BEGINNERS

Ingredients:

  • 2 cups cauliflower rice
  • 2 medium-sized zucchinis, shredded
  • 1/4 cup almond flour
  • 2 large eggs
  • 1/4 cup grated Parmesan cheese
  • 2 green onions, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • Olive oil for frying

Nutrition Facts (Per Serving – Makes approximately 4 servings):

  • Calories: 120
  • Total Fat: 8g
  • Saturated Fat: 2g
  • Cholesterol: 95mg
  • Sodium: 160mg
  • Total Carbohydrates: 7g
  • Dietary Fiber: 3g
  • Sugars: 3g
  • Protein: 7g

Free Keto Meal PlanSTEP-BY-STEP KETO DIET PLAN FOR BEGINNERS

Servings:

This recipe makes approximately 4 servings.

Free Keto Meal PlanSTEP-BY-STEP KETO DIET PLAN FOR BEGINNERS

Instructions:

1. Prepare Cauliflower Rice:
  • If you don’t have pre-made cauliflower rice, you can make it by pulsing cauliflower florets in a food processor until it resembles rice.
2. Shred Zucchini:
  • Using a box grater or a food processor, shred the zucchinis. Place the shredded zucchini in a clean kitchen towel and squeeze out excess moisture.
3. Combine Ingredients:
  • In a large bowl, combine cauliflower rice, shredded zucchini, almond flour, eggs, Parmesan cheese, chopped green onions, minced garlic, onion powder, garlic powder, salt, and pepper. Mix until well combined.
4. Form Pancakes:
  • Heat olive oil in a skillet over medium heat.
  • Spoon the batter into the skillet to form pancakes, flattening them with a spatula.
5. Cook Until Golden:
  • Cook the pancakes for 3-4 minutes on each side or until they are golden brown and crispy.
6. Drain Excess Oil:
  • Place the cooked pancakes on a plate lined with paper towels to drain any excess oil.
7. Serve Warm:
  • Serve the Low Carb Potato Pancakes warm, optionally with a dollop of sour cream or your favorite low-carb dipping sauce.
8. Enjoy:
  • Enjoy the delightful flavors and textures of these low-carb potato pancakes without compromising your dietary goals!
9. Store:
  • Any leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet for a crispy texture.

Free Keto Meal PlanSTEP-BY-STEP KETO DIET PLAN FOR BEGINNERS

By admin

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