Low-carb and keto flan made with ricotta, salmon, and zucchini: a versatile, light, and easy recipe. Perfect as an appetizer, main dish, or light lunch; it can be cooked in the air fryer or in the oven.
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Prepare the zucchini: boil them in salted water for 5-6 minutes, drain and squeeze them well, or sauté them in a pan with a drizzle of oil for 8-10 minutes until soft but still firm.
Cook or chop the salmon: if fresh/raw in the center, cook it quickly in a pan with a drizzle of oil, let it cool, and flake it with a fork; if smoked or already cooked, use it directly.
In a bowl, combine ricotta, cooked zucchini, salmon, egg, grated cheese, pepper, and a drizzle of oil; mix well.
Lightly grease the 12 cm mold or line it with baking paper; pour in the mixture and smooth the surface with the back of a spoon.
Cooking: in a preheated air fryer at 200°C, cook for 20 minutes. Alternatively, bake in a preheated static oven at 200°C until golden. Let cool slightly before unmolding.
Medium bowl
Fork or wooden spoon
Knife and cutting board
Grater
12 cm mold (silicone or non-stick)
Air fryer or preheated static oven at 200°c
Frozen: portioned and reheated in the air fryer for 5-6 minutes at 180°C.
Variations: replace salmon with feta or smoked tofu for a vegetarian version; add mint or basil; a pinch of curry or sweet paprika for different flavors. Serving options: appetizer with a small salad and lemon, main dish with avocado or grilled vegetables, finger food using smaller molds.
Italia
| Energy (kcal) | 130.94 |
| Carbohydrates (g) | 1.48 |
| of which sugars (g) | 1.4 |
| Fat (g) | 8.76 |
| of which saturates (g) | 3.97 |
| Protein (g) | 11.26 |
| Fibre (g) | 0.46 |
| Salt (g) | 0.22 |
