keto recipes

Low Carb Potato Pancakes


  • 2 cups cauliflower rice
  • 2 medium-sized zucchinis, shredded
  • 1/4 cup almond flour
  • 2 large eggs
  • 1/4 cup grated Parmesan cheese
  • 2 green onions, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • Olive oil for frying


1. Prepare Cauliflower Rice:
  • If you don’t have pre-made cauliflower rice, you can make it by pulsing cauliflower florets in a food processor until it resembles rice.
2. Shred Zucchini:
  • Using a box grater or a food processor, shred the zucchinis. Place the shredded zucchini in a clean kitchen towel and squeeze out excess moisture.
3. Combine Ingredients:
  • In a large bowl, combine cauliflower rice, shredded zucchini, almond flour, eggs, Parmesan cheese, chopped green onions, minced garlic, onion powder, garlic powder, salt, and pepper. Mix until well combined.
4. Form Pancakes:
  • Heat olive oil in a skillet over medium heat.
  • Spoon the batter into the skillet to form pancakes, flattening them with a spatula.
5. Cook Until Golden:
  • Cook the pancakes for 3-4 minutes on each side or until they are golden brown and crispy.
6. Drain Excess Oil:
  • Place the cooked pancakes on a plate lined with paper towels to drain any excess oil.
7. Serve Warm:
  • Serve the Low Carb Potato Pancakes warm, optionally with a dollop of sour cream or your favorite low-carb dipping sauce.
8. Enjoy:
  • Enjoy the delightful flavors and textures of these low-carb potato pancakes without compromising your dietary goals!
9. Store:
  • Any leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet for a crispy texture.
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