Keto Mushroom Nuggets Recipe

Atkins Keto Mushroom Nuggets
Net Carbs
Prep Time: 30 Minutes
Cook Time: 14 Minutes
Phase: Phase 2
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.









calculator How to Calculate Atkins Net Carbs

How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)



  • 1 lrg raw egg
  • 0 1/4 tsp glucomannan powder, from konjac root
  • 4 1/2 cup fresh mushrooms, pieces
  • 6 Tbsp fresh young green scallions, chopped
  • 0 3/4 tsp table salt
  • 0 3/4 tsp italian seasoning blend
  • 0 1/4 tsp black pepper, ground
  • 3 Tbsp parmesan cheese, grated
  • 3 Tbsp almond flour, super finely ground, gluten free
  • 8 sec spray olive oil cooking spray


  1. Heat oven to 425° and prepare a baking sheet with parchment paper.
  2. In a small bowl whisk together egg and glucomannan until fully combined and glucomannan is completely mixed in. Set aside and allow to thicken while preparing vegetables, at least 10 minutes.
  3. In a food processor, add chopped mushrooms, chopped scallions, salt, Italian seasoning, and pepper. Pulse until mushrooms are broken down, and all ingredients are evenly combined. Scrape onto a paper towel lined plate, cover with another paper towel and squeeze as much water out of the mushrooms as you can. Place in a medium bowl and mix in the thickened egg mixture.
  4. On a rimmed plate, use a fork to mix together grated parmesan cheese and almond flour until evenly combined. Measure out 1 tablespoon rounds of mushroom mixture and coat the top and bottom in the parmesan and almond flour on the plate. Place on the baking sheet and spray with a light layer of olive oil. You should have about 16 puck shaped nuggets.
  5. Bake for 7 minutes, flip and bake 7 minutes more until golden. Remove to a serving plate to cool and garnish with fresh parsley. Four nuggets are one serving.

Cooking Tip

Mushrooms are a wonderful high fiber vegetable for low carb and keto diets. In this recipe we use a food processor to create a more dense texture from mushrooms that provides a meaty texture your family will love. We call for a special fiber in this recipe- glucomannan. This fiber is available at health food stores as a fiber supplement. We chose this one because while it does a great job binding the nuggets together, it also helps crisp the exterior of these nuggets. If you can’t find it, you can use xanthan gum instead.