Keto Latkes


Keto latkes are a low-carb, nutritious version of traditional potato pancakes. They’re easy to make and the perfect healthy side dish for holiday celebrations or family dinners! This keto latkes recipe uses almond flour, shredded zucchini, and carrots for a crunchy texture that won’t disappoint.


-1 1/2 cups almond flour

-3 tablespoons olive oil

-1 large egg

-1 teaspoon baking powder

-1/4 teaspoon sea salt

-2 carrots, grated

-2 zucchinis, grated

-Optional garnishes: sour cream, chives, parsley


  1. Preheat your oven to 400°F (205°C). Line a baking sheet with a paper called parchment paper or a non-stick baking mat.
  2. Mix the almond flour, olive oil, egg, and baking powder in a slightly large bowl until fully combined.
  3. Add in the sea salt, grated carrots and zucchini and stir until evenly distributed throughout the batter.
  4. Scoop two tablespoon-sized portions from the batter onto the prepared baking sheet, forming them into small patties. Flatten each patty slightly with your hands to help them cook more evenly.
  5. Bake for 20 minutes or until just lightly golden and crispy.
  6. Warm the keto latkes with your favorite garnishes (sour cream, chives or parsley). Enjoy!

Tips and Tricks:

-Using a food processor or grater to grate the carrots and zucchini helps speed up the process.

-Add 1/4 cup of freshly chopped herbs (such as parsley or chives) for super extra flavor.

-These keto latkes are best eaten warm, but you can store them in your refrigerator for almost 5 days in an airtight container. Reheat in a 350°F (177°C) oven before serving.

-You can also freeze these keto latkes by placing them on a baking sheet and then freezing them until solid. Transfer to an airtight jar or container and store in the freezer for up to 2.5 to 3 months. Reheat from frozen in a 350°F (177°C) oven.

Note: This recipe makes about 15-20 small keto latkes, depending on their size. Feel free to double the recipe if needed! You can add other vegetables to this recipe, such as mushrooms or spinach, or switch up the herbs and spices used for different flavors. Add a few tablespoons of chopped nuts to the batter for extra crunch.


Q: Can I use different types of flour? 

A: Yes, you can substitute almond flour with another type of nut flour. Coconut flour is a great option! Just be sure to adjust the amount accordingly (you may need more or less coconut flour).

Q: Can I make these keto latkes in an air fryer? 

A: Absolutely! Preheat your air fryer upto 350°F (177°C) and spray lightly with oil. Place two tablespoon-sized batter portions into the basket and cook for 8-10 minutes or until just lightly golden and crispy. Enjoy!

 Q: What else can I top my keto latkes with?

A: Feel free to top with your favorite low-carb toppings such as bacon bits, cheese or avocado slices. You can also serve them with a dollop of full-fat Greek yogurt for added protein and creaminess.


Keto latkes are the perfect way to enjoy the classic holiday dish without all the carbs. They’re easy to make and can be customized with herbs, spices, vegetables and toppings. Plus, they’re freezer friendly, so you can easily make a batch ahead of time and then reheat it whenever you’re craving some delicious keto latkes

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