Keto Stuffed Zucchini Rolls

These keto-friendly zucchini rolls are stuffed with cheese and smoked turkey for a delicious and low-carb meal. They are coated with almond flour instead of breadcrumbs and baked until crispy and golden. You can serve them with some cherry tomatoes for a pop of color and freshness.
• 2 zucchini (500 g)
• Olive oil
• Salt
• Slices of Gouda cheese (or Emmental) (200 g)
• Slices of smoked turkey (150 g)
• Almond flour (200 g)
• Dried oregano
• Cherry tomatoes (6 pieces)

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Preheat oven to 350°F (180°C). Cut the zucchini into thin slices and place them on a baking sheet lined with parchment paper.
Season with salt and oil, bake for 15 minutes or until tender.
Place the almond flour in a shallow plate and season with salt and oregano. Coat the zucchini slices with the almond flour mixture, shaking off any excess.
Place a slice of cheese and a slice of turkey on each zucchini slice and roll them up. Secure with a toothpick if needed.
Place the zucchini rolls on another baking sheet lined with parchment paper. Bake for 25 to 30 minutes or until golden and crisp.
Serve with cherry tomatoes on the side or on top of the zucchini rolls.
Nutrition Facts:
Serving size: 1 zucchini roll (1/12 of the recipe)
Calories: 161 kcal
Fat: 11 g
Carbohydrates: 5 g
Fiber: 2 g
Net Carbs: 3 g
Protein: 11 g

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