Lebanese Keto Breakfast Feast: Zucchini Fritters with Spicy Labneh & Roasted Tomatoes

Allergens

Eggs, Dairy (Labneh)

Ingredients

• 2 large zucchinis
• 1/4 cup almond flour
• 2 large eggs
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 8 cherry tomatoes, halved
• 1 tablespoon olive oil
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• 1 cup labneh (Greek yogurt can be a substitute)
• 1 teaspoon harissa paste

Instructions

1. a. Preheat oven to 375°F (190°C). b. Grate the zucchinis and squeeze out excess moisture using cheesecloth or a clean kitchen towel. c. In a large bowl, combine the grated zucchini, almond flour, eggs, salt, and pepper. Mix well to create the fritter batter. d. Heat 2 tablespoons of olive oil in a non stick skillet over medium heat. Scoop spoonfuls of the batter and cook until golden brown on both sides. Transfer cooked fritters to a paper towel lined plate. e. Place cherry tomatoes on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with smoked paprika, ground cumin, salt, and pepper. Roast in the preheated oven for 20 minutes or until tender. f. In a small bowl, mix labneh with harissa paste to create a spicy dipping sauce.

Chef’s Insight

This recipe combines the flavors of Lebanese cuisine with the principles of a keto diet for a delicious and satisfying breakfast option.

Notes

This recipe is designed for those following a ketogenic or low-carb diet, so it's important to use the specified ingredients for accurate macronutrient counts.