Almond and Coconut Crusted Tilapia

Easy and delicious Almond Coconut Crusted Tilapia is the perfect quick weeknight dinner. It’s low carb, gluten free, paleo, and whole 30!

Prep: 10 minsCook: 6 minsTotal: 16 mins
Servings: 4 1x


  • 4 tilapia fillets
  • 1/2 cup blanched almond flour
  • 1/4 cup unsweetened shredded coconut
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon garlic powder
  • 24 tablespoons coconut oil, add more to the pan as needed
  • 1/2 tablespoons lemon pepper seasoning, McCormicks is a good one
  • 1 lemon, leave one half for squeezing and slice the other half into a garnish


  1. In a large bowl or plate, combine the almond flour, coconut, sea salt, and garlic powder.
  2. Press the tilapia fillets into the almond meal. Do this a couple times until the fish is well coated.
  3. Melt the coconut oil in a large frying pan over medium-high heat.
  4. Add the fish to the oil and cook for about 3 minutes until golden brown on the bottom side. Before you flip, sprinkle the uncooked side with lemon pepper and squeeze a bit of lemon juice onto the fillet.
  5. Once you flip, sprinkle the cooked side with the lemon pepper seasoning.
  6. When you remove from pan, immediately put a lemon garnish on top, allowing the heat to bring the flavors down into the fish.


Serving : Calories 260; Fat 21.2g (Sat 13.5g); Protein 11.7g; Carb 7.7g (net carb 3.6g); Fiber 4.1g; Sodium 255mg

Nutrition Info:

  • Serving Size: 4
  • Calories: 351
  • Sugar: 1g
  • Sodium: 384mg
  • Fat: 16g
  • Saturated Fat: 8g
  • Unsaturated Fat: 7g
  • Carbohydrates: 12g
  • Fiber: 2g
  • Protein: 42g
  • Cholesterol: 88mg
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