Description
Crispy, golden keto fried mushrooms with a savory coating, tender inside, and packed with rich flavor—perfect as a low-carb side dish.
Ingredients
- 2 cups mushrooms (button or cremini), cleaned and trimmed
- 1/2 cup almond flour
- 1/4 cup grated parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large egg
- 2 tablespoons heavy cream
- Oil for frying
Instructions
- Heat oil in a pan over medium heat.
- In a bowl, mix almond flour, parmesan cheese, garlic powder, paprika, salt, and black pepper.
- In another bowl, whisk together the egg and heavy cream.
- Dip each mushroom into the egg mixture, then coat evenly with the dry mixture.
- Carefully place the coated mushrooms into the hot oil.
- Fry until golden brown and crispy on all sides, about 10–12 minutes.
- Remove and place on paper towels to absorb excess oil.
- Serve warm.
Notes
- Add a pinch of cayenne pepper for a spicy kick.
- Try different cheeses like cheddar for variation.
- Add Italian seasoning for extra flavor.
- For a lighter option, bake at 200°C (400°F) or air fry until crispy.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat in an oven or air fryer to maintain crispiness.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 2g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 70mg
