Name: Zucchini carrot cakes
Prep time: 10 min
Cook time: 10 min
Total time: 60 min
Yield: 1
Ingredients: 1 piece Egg; to taste Black pepper; 100 g Zucchini; 75 g Carrot; 15 g Coconut flour; 1⁄2 Tbsp Olive oil; 5 g Fresh chives; to taste Salt; 20 g Cheddar cheese grated

Cow's milk

Chicken egg

Simone van der Koelen

Lunch

Keto

Sirtfood

Zucchini carrot cakes

 Clean the zucchini and carrot and grate with a coarse grater. 

 Place a clean tea towel in a colander and put the grater in it. Sprinkle with a good pinch of salt and toss well. Leave for at least 40 minutes. After the 40 minutes, squeeze out as much of the moisture as possible. 

 Put the grater, cheddar, coconut flour, eggs and the chives in a bowl and mix well. Season with salt and pepper. 

 Make 6 biscuits from the mixture and bake for about 4 minutes per side until golden brown and cooked. 

Zucchini carrot cakes

Zucchini carrot cakes

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