Zucchini Balls – Grated Zucchini – Beaten Eggs – Garlic Cloves – Almond Flour – Whole Psyllium Husk – Dried Oregano – Cumin – Ground Paprika – Grated Mozzarella – Salt
Wash, Drain, Shred, Squeeze, Pack and Measure the Zucchinis for the Zucchini Balls.
Combine all the Keto-friendly Zucchini Balls ingredients in a mixing bowl.
Stir the ingredients with a wooden spoon and then with your hands to form a sticky batter.
Use a cookie spoon to form a Zucchini Ball. Roll them in our hands and place on a cookie sheet.
Repeat to form 18 Zucchini balls and cook them for 20-30 minutes in an oven preheated to 390°F (200°C).
Prepare my Keto-friendly Ketchup or my Low-Carb Guacamole to dip your Zucchini Balls.
Serve immediately while they are still hot and the cheese melts when splitting.
NET CARBS FAT PROTEIN
Serving: 1 Ball Makes: 18 Balls
Prep: 15 Minutes Cook: 15 Minutes