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KETO ZUCCHINI BLINI

My favorite way to eat Zucchini Blini is as part of formal Caviar Service.

NAME
Zucchini Blini

DESCRIPTION
During the holiday season, I prepare a lot of Caviar Service for my Artisan Foodworks catering customers. In years past, I’ve made blini from buckwheat and yeast in the traditional method to go with it. That’s because there’s nothing like the texture of fresh blini to complement the pop of good caviar.

This year, an overwhelming majority of my clients have requested that dishes be keto friendly. I created Zucchini Blini to accommodate the gluten free, sugar free, and low carb diets that are popular these days. While this recipe doesn’t technically make blini because it doesn’t have yeast, I ask: Who can resist the assonance?

After blotting the shredded zucchini with paper towels, mix it into the rest of the batter. Make sure to separate the shreds so that they don't clump. 

Easy to make and delicious, these pancakes stand out as a healthy way to indulge. Whether used in Caviar Service, as a bread substitute for sandwiches, or for hash brown replacement, Zucchini Blini are a delicious way to eat your vegetables. That’s KetoLuxe

Zucchini Blini are a healthy gourmet way to eat your veggies.

Follow Chef Alexa on Pinterest. 

PREP
20 minutes

COOK
5 minutes

INGREDIENTS
½ pound zucchini
½ teaspoon salt
1 egg
1 tablespoon scallions, chopped
½ teaspoon lemon zest
½ teaspoon baking powder
1 cup plus 2 tablespoons extra-fine almond flour
2 tablespoons Parmesan, grated
½ cup avocado oil

DIRECTIONS

  1. Use a box grater to coarsely shred the zucchini.
  2. Place zucchini in a colander and massage in salt. Let drain for 5 minutes.
  3. Put zucchini in a paper towel and ring out to get as dry as possible. This may take multiple towels and attempts.
  4. In medium mixing bowl, combine zucchini, egg, scallions, lemon zest, baking powder, almond flour, and Parmesan. Mix thoroughly.
  5. Preheat avocado oil in a large skillet until almost sizzling.
  6. Scoop batter into silver dollar sized rounds and lightly flatten in skillet. 
  7. Cook until lightly browned and flip.
  8. Cook for about another minute, until browned.
  9. Remove from heat and place on a paper towel to blot excess oil. 
  10. Serve warm or at room temperature. 


YIELD
4 servings

NOTES
To use as a sandwich bread replacement or for hash browns, make scoops to size desired and increase cooking time accordingly. Do not make pancakes thicker, though.

Want some color? Add in finely diced red pepper.

If you prefer, use yellow squash instead of zucchini.

NUTRITION BREAKDOWN, EACH SERVING
Net carbs: 2 grams
Total carbs: 3 grams
Fiber: 1 grams
Fat: 7 grams
Protein: 6 grams
Calories: 93
Glycemic load: 0

DOWNLOAD RECIPE HERE

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