Zucchini Cakes with Smoked Salmon and Eggs

Zucchini Cakes with Smoked Salmon and Eggs

5 from 2 votes

These zucchini cakes do take a little work to make - but the effort will be worth it when you get to eat this wonderful low carb brunch!

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Prep Time 10

Cook Time 12

Total Time 22

Makes: 2 Servings

Net Carbs: 6

Calories: 404

Ingredients Method Nutrition Notes

Ingredients

for the zucchini cakes

1 medium zucchini shredded
2 tbs almond flour
1 egg beaten
¼ cup grated Parmesan
1 tbs heavy cream
salt and pepper

for the scrambled eggs

3 eggs
1 tbs heavy cream
1 teaspoon fresh chives snipped
salt and pepper

for the garnish

2 slices smoked salmon
fresh chives

Step-by-Step Instructions

Shred the zucchini then use paper towels to squeeze out any excess liquid.
Make the zucchini cake mixture by combining all ingredients in a bowl.
Prepare the scrambled eggs by combining all ingredients in a separate bowl.
Divide the zucchini mixture in half and place in a non-stick skillet. Shape to form patties. Fry over a low-medium heat for 5 minutes.
Carefully turn the zucchini cakes over then start scrambling the eggs in a saucepan.
After five minutes, serve the zucchini cakes on plates, topped with the scrambled egg. Add small slices of smoked salmon and some fresh chives to garnish.

Nutrition

Calories: 404kcalCarbohydrates: 8gProtein: 35gFat: 26gSaturated Fat: 10gPolyunsaturated Fat: 14gCholesterol: 419mgSodium: 2370mgFiber: 2gSugar: 3gNet Carbs: 6g

Notes

4g net carbs per serving

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Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.