Easy low carb grilled garlic parmesan zucchini

Easy low carb grilled garlic parmesan zucchini

The perfect low carb parmesan goodness on a plate. Take a bite to indulge in cheesy zucchini and your taste buds will love the hit of garlic and jalapeño. This easy low carb grilled garlic parmesan zucchini is truly awesome.

Seriously, I eat this stuff off the pan like candy. And do you know what? I’m going to tell you a little secret. I have a love-hate relationship with zucchini. Gasp. Yes, it’s true. 

As someone who adores having a garden, I LOVE it because zucchini is one of those plants that seem to thrive no matter what you throw at it. I can kill everything else in the garden, and I’ll still get a million zucchini I don’t always know what to do with.

This post contains affiliate links, which means I receive a small percentage if you make a purchase after clicking on my links.

Easy low carb grilled garlic parmesan zucchini, circle pin

Yes, I love anticipating the first garden zucchini of the year. What don’t I love? Eating the hundredth zucchini of the summer. Unfortunately, I grow less enthusiastic about zucchini as the summer progresses. Truly, you can always love zucchini muffins, bars, breads, what have you, but what’s a challenge for me is how to enjoy zucchini cooked, savory, or on its own. That’s where this easy low carb grilled garlic parmesan zucchini recipe is a small miracle! It’s really that good. Try it. I dare you.

Love your veggies?

What to plant in your keto vegetable garden

In a hurry?

Scroll down to the bottom for the printable recipe or PIN it here for later!

To make this super easy low carb grilled garlic parmesan zucchini you’ll need:

That’s about it for kitchen gadgets!

Baked zucchini pan side

How to make easy low carb grilled garlic parmesan zucchini

To begin, I have to give credit for the inspiration of this recipe to my friend and fellow gardener Melissa. It’s funny, because whenever friends with gardens, who like to eat, get together in summer the subject inevitably turns to what to do with all that zucchini! Or maybe it’s just me and my friends. Anyway, all I know is I like to discuss zucchini recipes, and Melissa’s ideas are pretty fabulous.

First, take out a baking sheet and line it with foil. Second, get out the olive oil and brush 2 tablespoons over the foil to coat it pretty evenly. After that take your cutting board and knife to slice the zucchini in slices about 1/3 of an inch thick. Take those slices and spread them out all over to cover the baking sheet. Push the zucchini slices close together to make sort of a base for the toppings.

Next, use the remaining two tablespoons of olive oil to drizzle or brush on the zucchini. Once that’s complete salt and pepper the zucchini to taste. Then, spread the minced garlic all over the zucchini so each piece has at least a little bit of garlic to flavor it.

Parmesan cheese and jalapeño!

Pan of easy low carb grilled garlic parmesan zucchini to bake

Now’s the fun part! Take a good cup of grated parmesan cheese and sprinkle it all over, then top with slices of jalapeño. If you are now one for spicy peppers leave the jalapeño off, but let me tell you it’s pretty darn good with the zucchini and cheese. As another option, if you’d just like to tone down the heat, you can remove the membrane and seeds from inside the pepper then slice it over the cheese.

Next, grab the edges of the foil with the zucchini and toppings and slide it off the baking sheet and onto the grill on a medium-high heat for twenty minutes or until the edges begin to brown and cheese melts.

OR if you don’t wish to use a grill, you can bake in a 400 degree (F) oven for twenty to twenty-five minutes or until again, the edges are brown. A good rule of thumb? Either way you do it, keep an eye on it. Grills and ovens can vary in temperature.

Bite of low carb grilled garlic parmesan zucchini

What else do you make with zucchini?

So do you garden? Are your zucchini as abundant as ours this year? We’ve actually been through three pretty big hailstorms this year which has stopped many things from growing but not the zucchini. It’s definitely a hardy, strong plant, and the whole family loves it! How do you prefer it? Salty or sweet? Zoodles or bars? Try this recipe out, and if you can get the kids to at least try it I will bet even they’ll gobble it up. Until next time!

Tag me in your recipe pics on Instagram @explorermomma.

If you LOVE this recipe please consider giving it a good rating in the review area below!

Baked low carb grilled garlic parmesan zucchini pan

More Keto veggie recipes:

Keto Antipasto Salad

Georgian Eggplant with Walnuts

Cheesy Low Carb Zucchini Lasagna

Instant Pot Keto Egg Stuffed Bell Peppers

Easy low carb grilled garlic parmesan zucchini printable recipe

Easy low carb garlic parmesan zucchini
Print Recipe
5 from 1 vote

Low Carb Garlic Parmesan Zucchini

The perfect low carb parmesan goodness on a plate. Take a bite to indulge in cheesy zucchini and your taste buds will love the hit of garlic and jalapeño.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Main Course, Side Dish, Snack
Cuisine: American, Gluten-Free, Keto, Ketogenic, Low Carb
Keyword: low carb garlic parmesan zucchini
Servings: 4
Calories: 251kcal
Author: Lauren Gonikishvili

Ingredients

  • 2 zucchini medium
  • 6 cloves garlic minced
  • 4 tbsp olive oil
  • 1 cup grated parmesan cheese
  • 1 jalapeño sliced
  • 1 tsp salt more or less to taste
  • 1/2 tsp pepper more or less to taste

Instructions

  • First, take a baking sheet and line it with foil.
  • Second, brush 2 tablespoons of olive oil over the foil coating it evenly.
  • Then slice the zucchini about 1/3 of an inch thick and spread it out to cover the baking sheet. Place the zucchini slices close together.
  • Next, drizzle or brush the zucchini with the remaining 2 tablespoons of olive oil.
  • Salt and pepper the zucchini to taste.
  • Then, spread the minced garlic over the zucchini so each piece has some on it.
  • Sprinkle the parmesan cheese over it all and then top with slices of jalapeño. The jalapeño is optional. Leave it off if you don't like spice.
  • Take the foil with the zucchini and toppings and place it on the grill on a medium heat for 20 minutes or until edges begin to brown and cheese melts.
  • OR bake in a 400 degree (F) oven for 20 minutes or until edges are brown. Keep an eye on it.

Notes

Nutrition Facts

Nutrition Facts
Servings 4.0
Amount Per Serving
calories 251
% Daily Value *
Total Fat 21 g 32 %
Saturated Fat 6 g 31 %
Monounsaturated Fat 12 g
Polyunsaturated Fat 2 g
Trans Fat 0 g
Cholesterol 22 mg 7 %
Sodium 391 mg 16 %
Potassium 314 mg 9 %
Total Carbohydrate 6 g 2 %
Dietary Fiber 1 g 5 %
Sugars 3 g  
Protein 11 g 22 %
Vitamin A 13 %
Vitamin C 26 %
Calcium 52 %
Iron 2 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
Nutrition facts calculated by www.myfitnesspal.com.

Nutrition Disclaimer

Please be aware I am not a medical specialist or nutritional professional. On this blog, I share recipes and what works for me. Please do not take anything on this blog as medical advice and always consult with your doctor before starting any diet or exercise program. I use MyFitnessPal.com to calculate nutrition facts as a courtesy to my readers, and I remove erythritol from the final carb count and net carb count because does not affect my own blood glucose levels. This is as accurate as possible, but it’s best to independently calculate nutritional information on your own with the specific ingredients you use. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

Best Chewy Keto Chocolate Chip Cookies

Best Chewy Keto Chocolate Chip Cookies

Chewy, gluten-free, sugar-free goodness! This is the perfect low carb snack with a healthy secret ingredient to give you all the taste of the original. Make the best chewy keto chocolate chip cookies today!

If there’s one taste that’s a memory from childhood I still miss on the keto diet, it’s the chocolate chip cookie. Now, if I go to think about it, my stomach now cringes at the thought of all that flour and sugar! Therefore, my challenge to myself was to recreate that wonderful memory and flavor in a low carb and keto-friendly package.

This post contains affiliate links, which means I receive a small percentage if you make a purchase after clicking on my links.

Looking for the best chewy keto chocolate chip cookies? Super easy, gluten free, chewy goodness. Try this recipe for a perfect low carb snack. #lowcarb #keto #glutenfree #explorermomma

In a hurry?

Scroll down to the bottom for the printable recipe or PIN it here for later!

To make the best chewy keto chocolate chip cookies you’ll need

What is yacón syrup?

What in the world is yacón syrup, and why in the world is it in the best chewy keto chocolate chip cookies? Well, high up in the Andes Mountains there exists a plant with tuberous roots called the yacón plant. The sweet syrup is extracted from the roots in a process somewhat similar to that of maple syrup. In South America, it’s believed to have many medicinal purposes such as improvements in diabetes, kidney and digestive disorders, and weight loss.

Chemically, it’s one of the best dietary sources of fructooligosaccharides (FOS), which are a type of fructan. Fructans are a category of soluble dietary fiber and make up 40% – 50% of the yacón syrup. It also includes some other digestible sugars, among them fructose, glucose, and sucrose. For this reason, I use it sparingly for keto recipes.

Yacón syrup is the perfect secret ingredient for these cookies for a couple of reasons. For one, it makes the cookies chewier. Two, it gives them that brown sugar or almost molasses flavor I love in my chocolate chip cookies! It’s a win on both counts!

Need another low carb dessert?

Try this amazing low carb chocolate pie! You’ll love it!

Whole low carb chocolate pie, closeup feature

How to make the best chewy keto chocolate chip cookies

First, start out by gathering all your ingredients. Then, in a large mixing bowl whisk together the melted butter, sweetener, vanilla, baking soda, salt, and yacón syrup (if using). For sweetener, I use Swerve Sweetener, Confectioners and find it to have the best taste, but you can use another equivalent if you prefer.

Best chewy keto chocolate chip cookies, broken cookie

Also, you’ll notice my little secret ingredient here! Have you ever tried yacón syrup? I love it because it makes the cookies nice and chewy. In addition, it gives them more of that brown sugar flavor you remember in your best chocolate chip cookies from childhood. However, although it’s keto friendly I wouldn’t use it in large amounts because it could kick you out ketosis. If you have one or two cookies a day a tablespoon in the batch is just about perfect.

Finish the dough

Now, once you have those first ingredients completely blended together, mix in the two cups of almond flour. I just use a spatula, but you could use a hand mixer if you wish. Keep combining and mixing until everything comes together to form a dough. If it’s too dry add a little unsweetened almond milk. I say this because almond flours vary in texture and can absorb liquids differently. I use Barney’s Blanched Almond Flour almost exclusively at our house because it’s made in a facility without any exposure to peanuts or any other tree nuts. We have a severe nut allergy in the family, and I am so thankful to have an almond flour I don’t worry about her eating!

Next, once you have the dough, mix in the chocolate chips until they’re evenly dispersed throughout. People have asked me about sugar-free chocolate chips and which are the best, etc. You can get different types of sugar-free chocolate chips, but my personal opinion and favorite are Lily’s Dark Chocolate Chips. Or you can always make your own!

Best keto chocolate chip cookies, dough balls

Once the dough’s ready, cover the baking sheets with parchment paper or a silicone baking sheet. Then roll balls of two tablespoons of dough and place them about two inches apart on the pan. Dip a glass in water and use it to press down each cookie to about half an inch.

Best keto chocolate chip cookies, glass pressed

And BAKE!

You’re just about there! Last, bake at 275 degrees Fahrenheit for 15 minutes or until the edges start to brown. If they brown too much your cookie will not be as chewy so I pull them out as soon as I see the start of that bit of brown on the edge. Let them cool a couple of minutes on the pan, and then remove them to a cooling rack. They’re truly the best chewy keto chocolate chip cookies. My son has a habit of frequently coming through the kitchen when there are yummy snacks cooling and grabbing a cookie every time he walks through. I have to put these up high to cool!

Best chewy keto chocolate chip cookies, overhead

Tips for the best chewy keto chocolate chip cookies

These cookies keep well in the freezer. Usually, I keep them in there so I don’t eat the entire batch at once! Then, I just set one or two out about half an hour before I want a snack. Or, you can warm them for about twenty seconds in the microwave for a perfectly warm chocolate chip cookie.

What are your favorite cookies?

Chocolate chip cookies are really the classic American cookie that’s always been, and probably always will be, my cookie of choice. There are so many different kinds of cookies you can make. What are your favorites?

I am super-proud of this recipe and personally make it all the time. If you make this recipe – the best chewy keto chocolate chip cookies, I’d love to see them! Tag me in your recipe pics on Instagram @explorermomma. If you LOVE the recipe please consider giving it a five-star rating in the review area below! Thanks all!

Best chewy keto chocolate chip cookies, plates and milk

Or PIN it for later here:

Soft low carb chocolate chip cookies are the perfect snack for a cookie craving. Grab one and stay on that keto diet easily. #ketocookies #chocolatechipcookies


Printable recipe: The best keto chocolate chip cookies

Best Keto Chocolate Chip Cookies

Soft and chewy, the way you remember the perfect chocolate chip cookie as a kid. Made with almond flour, these are gluten-free, sugar-free, goodness!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dessert, Snack
Cuisine: American, Gluten-Free, Keto, Ketogenic, Low Carb
Keyword: Keto chocolate chip cookies, Low carb chocolate chip cookies
Servings: 18
Calories: 74kcal
Author: Lauren Gonikishvili

Ingredients

  • 5 tbsp melted butter
  • 1/3 cup sweetener Swerve
  • 1 tbsp yacon syrup (optional)
  • 1 tsp vanilla
  • 1/8 tsp salt
  • 1/4 tsp baking soda
  • 2 cups almond flour finely ground
  • 1/2 cup sugar-free chocolate chips Lily's

Instructions

  • Whisk together the butter, sweetener (Swerve), vanilla, baking soda, salt, and yacon syrup (if using).
  • Mix in the 2 cups of almond flour until everything comes together in a dough. If it's too dry add a little unsweetened almond milk. Almond flours vary.
  • Add in the chocolate chips and mix until they're evenly dispersed.
  • Cover baking sheets with parchment paper or silicone baking mat.
  • Then roll balls of two tablespoons of dough and place them two inches apart on the pan.
  • Dip a glass in water and use it to press down each cookie to about half an inch.
  • Bake at 275 degrees Fahrenheit for 15 minutes or until edges start to brown.

Notes

Nutrition Facts:

Servings 18.0
Amount Per Serving
calories 74
% Daily Value *
Total Fat 7 g 10 %
Saturated Fat 3 g 16 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 8 mg 3 %
Sodium 34 mg 1 %
Potassium 1 mg 0 %
Total Carbohydrate 3 g 1 %
Dietary Fiber 2 g 7 %
Sugars 0 g  
Protein 1 g 2 %
Vitamin A 27 %
Vitamin C 0 %
Calcium 2 %
Iron 3 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
*Nutrition facts per MyFitnessPal.com.
 

Nutrition Disclaimer

Please be aware I am not a medical specialist or nutritional professional. On this blog, I share recipes and what works for me. Please do not take anything on this blog as medical advice and always consult with your doctor before starting any diet or exercise program. I use MyFitnessPal.com to calculate nutrition facts as a courtesy to my readers, and I remove erythritol from the final carb count and net carb count because does not affect my own blood glucose levels. This is as accurate as possible, but it’s best to independently calculate nutritional information on your own with the specific ingredients you use. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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