Keto Savoury Zucchini Doughnuts. With < 1g carbs, these cheesy, flavoursome doughnuts will become your favourite meal accompaniment.
They’re nut-free, coconut-free, gluten-free, super healthy and super easy. And if you prefer your keto snacks to be savoury rather than sweet, these savoury doughnuts are ideal.
Bake them, store them, then re-heat them briefly, or devour them cold. The choice is yours.
How to Make Keto Savoury Zucchini Doughnuts
The main ingredients are 2 eggs, a medium-size zucchini, and some Gruyère cheese or other flavoursome hard cheese. Manchego is a very good alternative. You could use Parmigiano cheese, but it is too sharp for this recipe – in my opinion. If you want to use Parmigiano, best opt for the Padano (milder) variety, rather than Reggiano (stronger).
You will also need some extra virgin olive oil, baking powder, baking soda, salt, and apple cider vinegar, plus a little bit of lupin flour (15g), and even less bamboo flour (5g).
You may wonder if you could just forget such small amount of bamboo flour. You can omit it, but the baked texture won’t be as fluffy. I do understand that, depending on where you live, bamboo flour, which is actually pure fibre, can be quite expensive. But trust me, a little goes a long way, and it really does make a difference to bakes when you want them to be soft, stretchy and airy. Most of my recent recipes involve some bamboo flour, so if you follow this blog, you won’t be wasting it and it will last you a very long time.
The zucchini needs shredding, not finely grating as you would with Parmigiano cheese. Use a coarse cheese grater, or better still, a shredder.
The crucial step in this recipe is to squeeze the life out of your zucchini shreds. You want to remove all the moisture, so squeeze and twist, shake, squeeze and twist again, multiple times, until the last drop of water leaves the muslin cloth. That’s it. Hardest part over, grate the cheese, mix the dry ingredients, whip your eggs, and combine.
These Keto Savoury Zucchini Doughnuts bake to perfection in a silicone doughnut mould with 6 cavities. Two teaspoons will help you scoop up and drop the mixture, which will be quite dense. Divide it equally into each cavity, then bang the mould over your counter to remove air pockets, and smooth the tops.
After baking, leave your Doughnuts on the counter to cool. Once the bottom of the mould feels barely warm, they’re ready to come out. Squeeze and twist the silicone centres, stretch out the mould in each direction and flip it upside down. They will pop out beautifully. If they don’t, stretch the upside-down mould a bit more.
Enjoy!
Keto Savoury Zucchini Doughnuts
Ingredients
- 1 zucchini - medium size, circa 200g
- 30 g Gruyère or Manchego cheese
- 2 eggs - large (U.S. = extra large, 110g net weight each)
- ½ tsp apple cider vinegar (U.S. option HERE)
- 10 g extra virgin olive oil (U.S. option HERE)
- 15 g lupin flour (U.S. option HERE)
- 5 g bamboo fibre (U.S. option HERE)
- ¼ tsp fine himalayan pink salt (U.S. option HERE)
- 1.5 tsp baking powder
- ¼ tsp baking soda (U.S. option HERE)
Instructions
- shred or coarsely grate the zucchini over the centre of a muslin cloth, gather each corner and wring out as much liquid as possible, shaking, squeezing and twisting multiple times - you will use 110g of dry shreds; set aside.1 zucchini
- grate cheese and set aside.30 g Gruyère or Manchego cheese
- weigh and mix all dry ingredients; set aside.15 g lupin flour, 5 g bamboo fibre, ¼ tsp fine himalayan pink salt, 1.5 tsp baking powder, ¼ tsp baking soda
- pre-heat oven to
180 °C static. - crack your eggs into a large mixing bowl and whip using an electric stick whisk until pale, tripled in volume, and of mousse-like consistency.2 eggs - large
- add oil and vinegar; whip again to emulsify.10 g extra virgin olive oil, ½ tsp apple cider vinegar
- tip in dry ingredients and whip for 5 more seconds.
- use a flexible spatula to stir in zucchini and cheese, then use 2 teaspoons to fill 6 doughnut mould cavities equally - bang the mould over your counter to remove air pockets, and use the back of a teaspoon to smooth and flatten the mixture without pressing down.
- bake on the lowest rack level for 30 minutes.
- allow the doughnuts to cool completely before removing them from the mould: squeeze and twist the silicone centres, stretch the mould in every direction, then flip it - they should all fall out easily.
Notes
Nutrition
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My favourite snack. Lights and airy, and no superfluous calories. Perfect alongside main meals, too.