Vegan keto zucchini baked fritters

This is one of my favorite dishes! I used to make zucchini fritters, before going keto, with the traditional Greek recipe of "kolokithokeftedes", which calls for wheat flour. After experimenting with various low carb ingredients to substitute the flour, I ended up with this recipe. Enjoy!

10 min
25 min

Nutrition facts

Energy: 141 kcal
Protein: 5.7 gr
Fat: 11.8 gr
Net carbs: 2.5 gr


500 gr zucchini(s)

1 medium spring onion(s) / scallion(s), chopped (6 gr)

3 tsp(s) fresh dill, chopped (2 gr)

2 tbsp(s) olive oil (27 gr)

4 tbsp(s) coconut flour (30 gr)

2 tbsp(s) ground flaxseed (14 gr)


120 gr feta cheese - regular or vegetarian


salt (to taste)

ground black pepper (to taste)


  1. Preheat the oven to 180°C / 350°F
  2. Wash the zucchini(s), cut off the top & bottom sides and grate
    • You may use a grater or a food processor
  3. Squeeze out as much moisture as you can, then place in a mixing bowl
  4. Chop the scallions & fresh dill and add them in the bowl too
  5. Also, add the olive oil, coconut flour, ground flaxseed, season with salt & pepper (to taste) and combine well
  6. Optional: crumble the feta cheese with your fingers and combine it in the mixture
    • Omit for a lactose-free alternative
  7. Scoop the mixture into 12 fritters and lay each scoop directly on a baking tray covered with parchment paper
  8. Bake for 20-25 minutes, until golden


Serving size: 2 zucchini fritters

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