Ingredients
1 1/2 cups lean ground turkey
1 egg
1/4 cup almond flour
1 zucchini, chopped into 1-inch pieces
1 bell pepper, finely chopped
1 cup cherry tomatoes
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon paprika
1 teaspoon garlic powder
Instructions
Preheat oven to 400°F (200°C)
In a mixing bowl, combine ground turkey, egg, almond flour, salt, pepper, paprika, and garlic powder. Mix until well combined but do not overwork the mixture.
Using slightly damp hands, form the turkey mixture into 16 small meatballs.
On skewers, thread ingredients in the order: turkey meatball, zucchini, bell pepper, cherry tomato, and turkey meatball. Repeat until all skewers are assembled.
Lightly spray or brush the skewers with olive oil to prevent sticking.
Place skewers on a baking sheet and bake for 15 minutes, turning halfway through for even cooking.
Serve warm and enjoy a satisfying, keto-friendly breakfast.
Notes
You can use wooden or metal skewers. Soak wooden skewers in water for 30 minutes before assembling to prevent burning during baking.
For a vegan version, substitute ground turkey with plant-based meat and ensure other ingredients are vegan-compliant.
Leftover skewers can be stored in an airtight container in the refrigerator for up to 2 days or frozen for up to 2 months.
- Prep Time: 15
- Cook Time: 15
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Keto-Friendly
Nutrition
- Serving Size: 4 skewers
- Calories: 280
- Sugar: 4g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 3g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg