Crispy Baked Keto Zucchini Fries

These crispy baked keto zucchini fries are a delicious, low-carb alternative to traditional fries that I can enjoy guilt-free. They’re crunchy on the outside, tender on the inside, and packed with flavor. Whether I’m serving them as a snack, appetizer, or side dish, they always hit the spot—especially when paired with my favorite dipping sauce.

Why You’ll Love This Recipe

I love how simple and satisfying these zucchini fries are. They’re baked instead of fried, which keeps things light, and I don’t miss the carbs at all thanks to the crunchy keto-friendly coating. They’re great for anyone following a keto or low-carb lifestyle, but honestly, they’re so good I find myself making them just because they taste amazing. Plus, it’s a smart way to use up extra zucchini.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Medium zucchinis
• Almond flour
• Grated parmesan cheese
• Garlic powder
• Paprika
• Salt and pepper
• Eggs
• Olive oil spray or avocado oil spray

directions

1. I preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

2. I cut the zucchinis into fry-like strips—thin but not too skinny so they hold their shape.

3. In one bowl, I whisk the eggs. In another, I mix almond flour, parmesan, garlic powder, paprika, salt, and pepper.

4. I dip each zucchini strip into the egg, then coat it in the almond flour mixture, pressing lightly to help the coating stick.

5. I arrange the coated zucchini on the baking sheet in a single layer and lightly spray them with oil.

6. I bake for 20–25 minutes, flipping halfway through, until they’re golden and crispy.

7. I let them cool slightly before serving—they crisp up even more as they sit.

Servings and timing

This recipe makes about 4 servings.
Preparation time: 10 minutes
Baking time: 25 minutes
Total time: 35 minutes

Variations

Sometimes I like to kick up the heat by adding a bit of cayenne pepper or chili flakes to the coating. I’ve also swapped parmesan for shredded cheddar when I want something extra cheesy. For a different crunch, I occasionally mix in crushed chicken rinds with the almond flour.

storage/reheating

These fries are best enjoyed fresh, but I do store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, I use an oven or air fryer at 375°F (190°C) for about 5–7 minutes to bring back the crispiness.

FAQs

Can I make these in an air fryer?

Yes, and I do it often. I cook them at 400°F (200°C) for 12–15 minutes, shaking the basket halfway through for even crispiness.

How do I keep the coating from falling off?

I make sure to pat the zucchini dry before coating, and press the almond flour mixture firmly onto each piece to help it stick better.

Are these fries keto-friendly?

Absolutely. The almond flour and parmesan make them low in carbs while still delivering that satisfying crunch.

What dipping sauces go well with zucchini fries?

I love them with garlic aioli, ranch dressing, or even sugar-free marinara sauce. They’re super versatile.

Can I freeze them?

I don’t recommend freezing them after baking since the texture gets soggy. But I do freeze them uncooked after breading, then bake straight from frozen—just add a few extra minutes to the cook time.

Conclusion

These crispy baked keto zucchini fries have become one of my favorite low-carb sides. They’re crunchy, flavorful, and easy to make whenever I’m craving something a little indulgent but still healthy. Whether I’m cooking for myself or sharing with friends, this recipe always gets a warm reception—and no one misses the real fries.