Low-Carb Pepper Jack Cheese-Stuffed Okra
Replace the regular flour and cornmeal with almond flour and Parmesan cheese for a crispy, keto-friendly coating.
Ingredients
- 20 large fresh okra pods
- 4 oz (115 g) pepper jack cheese, cut into thin strips
- ½ cup almond flour
- ½ cup finely grated Parmesan cheese
- 1 large egg
- 2 tablespoons heavy cream
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- ¼ teaspoon cayenne pepper (optional)
- Avocado oil spray or cooking oil
Instructions
- Wash and completely dry the okra. Trim the stems without cutting through the pods.
- Make a lengthwise slit in each pod, keeping the other side intact.
- Carefully stuff each pod with a thin strip of pepper jack cheese.
- In a bowl, combine almond flour, Parmesan, garlic powder, paprika, salt, pepper, and cayenne.
- In another bowl, whisk together the egg and heavy cream.
- Dip each stuffed okra pod into the egg mixture, then coat thoroughly with the almond flour mixture. Press gently so the coating sticks.
- Arrange the okra in a single layer in an air fryer basket. Spray lightly with avocado oil.
- Air-fry at 375°F (190°C) for 8–12 minutes, turning carefully halfway through, until golden and crispy.
- Let cool for 2–3 minutes before serving so the melted cheese can settle.
Estimated nutrition
Per serving, assuming 5 servings:
| Nutrient | Approximate amount |
|---|---|
| Calories | 220–270 |
| Protein | 12–15 g |
| Total carbs | 7–9 g |
| Fiber | 3–4 g |
| Net carbs | 4–6 g |
| Fat | 17–21 g |
Diet: Low-carb and keto-friendly. For extra protein, serve with a Greek yogurt ranch dip.
