Looking for a crispy, comforting, and low-carb breakfast that feels indulgent but keeps you in ketosis? This Keto Cheesy Zucchini Pancake is the answer. Made with just a handful of wholesome ingredients—zucchini, egg, and cheese—it’s rich in protein and healthy fats, yet light enough to kickstart your morning with energy and satisfaction.
Perfect for days when you want something beyond eggs, this pancake delivers that cheesy crisp bite while keeping carbs under control. Whether you’re meal-prepping or making it fresh, this is a go-to keto breakfast you’ll love repeating.
Keto Cheesy Zucchini Pancake
Ingredients
Instructions
-
Grate the zucchini, then squeeze out all excess water using a muslin cloth or clean hands.
-
In a bowl, combine grated zucchini, cheese, egg, psyllium husk (or almond flour), salt, and pepper.
-
Mix well into a thick batter.
-
Heat a non-stick pan and add ghee or olive oil.
-
Spread the batter like a thick pancake and cook on low-medium heat for 3–4 minutes per side or until golden and crispy.
-
Serve hot with green chutney or plain.
Nutrition Facts
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 20g31%
- Total Carbohydrate 3.5g2%
- Protein 12g24%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
