Preheat your oven to 425°F (220°C). Line a baking sheet with parchment for easy cleanup and crisp edges.
Pat the zucchini dry with a clean towel to remove moisture. Slice them into even fry-shaped spears for uniform cooking.
Set up a dredging station: a bowl of beaten eggs and a second bowl with almond flour, parmesan, garlic powder, paprika, salt, and pepper. Mix the dry ingredients well.
Dip each zucchini spear into the egg, letting the excess drip off, then roll it in the seasoned almond mixture. Gently press so the coating adheres.
Arrange coated spears on the prepared baking sheet in a single layer. Lightly spray or brush with olive oil to help browning.
Bake for 12–15 minutes, flipping halfway, until the coating is crisp and golden and the zucchini is tender inside. If you like extra crunch, broil for 1–2 minutes at the end, watching closely to prevent burning.
Serve hot with your chosen dipping sauces. The contrast between the creamy center and the crisp crust is the magic here.
Notes
Crispy, gluten-free keto zucchini fries baked to perfection with almond flour and Parmesan, seasoned with garlic powder, paprika, and a lemony finish.
