Low Carb Vegan Mustard Dill Zucchini Cakes (gluten-free, coconut-free, nut-free, soy-free)

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Lately, I’ve been getting a lot of zucchini in my farm share (side note – I highly recommend a farm share if there’s a program available near you… you get so many vegetables for so much less expensive than you pay in store). So, I’ve been trying to use up this glut of summer squash in more exciting ways than just making endless zucchini noodles. I really like zucchini fritters, but just haven’t felt like babysitting a stove lately. So, I decided to make these low carb vegan zucchini fritters…without frying them.

These vegan keto zucchini cakes are actually baked instead of fried, which I think makes them much easier. Not only do you not have to deal with making sure to flip them at exaaaactly the right moment so they’re perfectly browned and don’t break, but you also don’t have to sit there and babysit a pan forever. I much prefer to just stick something in the oven and be able to walk away and do dishes or laundry or finish building a new house in the Sims. You know, normal things.

Anywho, in addition to being vegan (so egg-free and dairy-free) and keto-friendly, these low carb zucchini cakes are also gluten-free, nut-free,  coconut-free and soy-free. I’ve made these baked vegan zucchini fritters easily 4 times this week. They’ve rapidly become my new favorite treat and I hope you guys like them, too! If you do make them, I’d love to see/hear about it. Tag me on Instagram to share pics or leave a comment. 🙂

Okay, on to the recipe…

a plate of zucchini fritters with zucchini and mustard

Notes on Making Vegan Keto Mustard Dill Zucchini Cakes (gluten-free, coconut-free, nut-free, soy-free)

  • You can make these low carb zucchini cakes without protein powder by using either lupini flour (super low carb but a bit spendy), soy flour or chickpea flour (pretty cheap but a little higher in carbs) in place of the pea protein powder.
  • If you don’t love mustard and/or dill, you can omit them and add in whatever seasoning you prefer.
  • You could also replace the olive oil, mustard, dill, and garlic with 2 heaped tablespoons of pesto.
  •  Using either parchment paper or a silicone baking mat really helps these to release from the baking sheet much, much easier.
  • You don’t need to flip these halfway through, but it does make them brown more evenly.
  • To increase the protein, you could add in either another 1/4 cup (28g) or soy flour or you could use pea protein powder.
  • I used Anthony’s Pea Protein powder to calculate the macros for these low carb zucchini cakes, but if you used a different brand, you may have different results. Just something to keep in mind!
Vegan Keto Zucchini Fritters | MeatFreeKeto.com - These low carb vegan zucchini cakes are easy to throw together, super tasty and gluten-free, egg-free, dairy-free, nut-free, soy-free and coconut-free. They're also a good source of protein!

Vegan Keto Mustard Dill Zucchini Cakes (gluten-free, coconut-free, nut-free)

Print Recipe
These low carb vegan zucchini cakes are easy to throw together, super tasty and gluten-free, egg-free, dairy-free, nut-free, soy-free and coconut-free. They're also a good source of protein!
Course dinner
Cuisine vegan keto
Servings 2 servings (of 2 zucchini cakes each)
Calories 154


  • 12 oz/ g grated zucchini or summer squash about 2 rounded cups
  • 1/2 teaspoon salt
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon prepared mustard
  • 1/4 teaspoon granulated garlic
  • 1/4 cup 28g pea protein powder OR soy/chickpea/lupini flour if you don't want to use protein powder


  • In a medium mixing bowl, stir the salt and grated zucchini together and let sit for about 20 minutes. Press out any excess moisture (I do this by smushing everything down with a spoon and then draining off the liquid).
  • Preheat your oven to 350F (190C) and line a rimmed baking sheet with parchment paper or a silicone baking mat.
  • Stir dill, oil, mustard, and garlic into the zucchini mixture until everything is well combined.
  • Mix in the pea protein and divide the dough into four equal portions.
  • Form four patties on the baking sheet and flatten to about 1/2 inch/1.3cm.
  • Bake for 35-40 minutes until golden brown on both sides, flipping halfway through.
  • Remove from the oven, let cool for a few minutes and enjoy.


Serving: 2 | Calories: 154kcal | Carbohydrates: 3.8g | Protein: 14.1g | Fat: 9g | Fiber: 2g

Join the Conversation

  1. Annette Burgess says:

    Made these cakes the other day and they turned out great! Super easy to make.
    I am in my 3rd week doing the vegan Keto diet and finding this site was a godsend! Looking forward to the cookbook coming out in October.

    1. I’m so glad you like these and are finding the site helpful. 😀

      And I’m so happy you’re looking forward to the cookbook. Me too! There are so many new recipes I’m really excited to share!

  2. Yum, yum, yum! These were delicious! Thanks for the recipe.

    BLESS YOUUU!… for not including coconut products in all your recipes! Many of us are intolerant or allergic to coconut. Even though I do not follow a vegan path, I can’t eat eggs or dairy, so your recipes are a godsend. Can’t wait for your cookbook!!

    1. Thank you, Tammy! I’m so happy to hear you’re finding the recipes helpful. I try to make sure there are recipes free from as many allergens as possible. As someone with a list of weird food allergies and intolerances, I completely understand how frustrating it can be to find something you can actually eat. I’ll keep adding to the list!

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