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Keto Cauliflower Cutlet Recipe

Keto Cauliflower Cutlet Recipe

Keto Cauliflower Cutlets are a delicious and healthy low-carb snack or appetizer, ideal for those following a ketogenic or low-carb diet. These crispy cutlets use cauliflower as the main ingredient, combined with almond flour and flaxseeds to create a crispy crust without the need for breadcrumbs. The cauliflower is first cooked and drained to remove excess moisture, ensuring that the cutlets hold together well and stay crispy when fried. The addition of spices such as turmeric, cumin, and coriander adds a rich, savory flavor, making each bite satisfying and flavorful.

One of the best things about these Keto Cauliflower Cutlets is how versatile they are. You can adjust the seasonings to suit your taste, whether you prefer a mild flavor or want to add some heat with chili powder or cayenne pepper. The cutlets are also highly customizable: you can incorporate cheese like mozzarella or Parmesan for added richness or even add herbs like cilantro for a fresh twist. The low-carb crust made with almond flour gives them a nice texture, while the cauliflower filling remains soft and tender inside, making them a perfect balance of crunch and creaminess.

These cutlets are not just delicious but also highly nutritious. Cauliflower is a fantastic low-carb vegetable that’s rich in fiber, vitamins, and antioxidants, which supports digestive health and helps maintain energy levels. With only 2 grams of net carbs per cutlet, they are an excellent choice for anyone looking to stick to a strict keto diet without compromising on taste. They are also high in protein, thanks to the eggs and almond flour, and provide a good amount of healthy fats when cooked in olive oil or ghee, helping you feel full and satisfied.

Whether you serve them as a snack, appetizer, or a side dish, Keto Cauliflower Cutlets are an easy and delicious way to enjoy a healthy, low-carb treat. They can be made ahead of time and stored in the fridge or freezer for convenience, making them an excellent option for meal prepping. Pair them with a side of sugar-free yogurt dip or a fresh mint chutney for extra flavor, and you’ve got yourself a keto-friendly meal that’s both satisfying and flavorful.

Keto Cauliflower Cutlet Recipe

If you’re looking for a low-carb, healthy snack or appetizer, Keto Cauliflower Cutlets are the perfect choice. These crispy, flavorful cutlets are made with cauliflower, a versatile low-carb vegetable, and are seasoned with aromatic spices for an irresistible savory treat. Unlike traditional breaded cutlets, which are typically made with breadcrumbs, these keto-friendly cutlets use almond flour and ground flaxseed to create a crispy, golden crust without the carbs. Packed with flavor and protein, these cutlets make a great option for anyone on a ketogenic or low-carb diet.

Ingredients:

  • 1 medium cauliflower (about 3 cups grated or riced)
  • 1/2 cup almond flour
  • 2 tbsp ground flaxseeds (optional, for extra binding and fiber)
  • 2 large eggs
  • 1/2 cup grated cheese (optional – mozzarella or Parmesan works well)
  • 1/4 cup finely chopped fresh cilantro (optional)
  • 1/2 tsp turmeric powder
  • 1/2 tsp cumin powder
  • 1/2 tsp coriander powder
  • 1/4 tsp chili powder or cayenne pepper (optional for heat)
  • Salt and pepper to taste
  • 1-2 tbsp olive oil or ghee (for frying)

Instructions:

  1. Prepare the Cauliflower:
    • Begin by grating or ricing the cauliflower. You can use a food processor or a box grater to do this. Once grated, transfer the cauliflower to a microwave-safe bowl and microwave for about 3-4 minutes until tender. Alternatively, you can steam the cauliflower if you prefer.
    • Let the cauliflower cool slightly, then use a clean kitchen towel or cheesecloth to squeeze out any excess moisture. This step is crucial for achieving a firm cutlet that holds together well.
  2. Make the Cutlet Mixture:
    • In a large bowl, combine the cooked and drained cauliflower with almond flour, ground flaxseeds, eggs, grated cheese (if using), and chopped cilantro. Add the turmeric, cumin, coriander, chili powder, salt, and pepper, and mix well. The mixture should be slightly thick and sticky, but if it’s too wet, you can add a bit more almond flour or flaxseed to help bind it.
  3. Shape the Cutlets:
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    • Once the mixture is fully combined, take a small portion and shape it into a round or oval cutlet. Repeat until all the mixture is used up, making about 8-10 cutlets depending on the size you prefer.
  5. Fry the Cutlets:
    • Heat 1-2 tablespoons of olive oil or ghee in a large skillet over medium heat. Once hot, carefully place the cutlets in the skillet, making sure not to overcrowd the pan. Cook the cutlets for 3-4 minutes on each side, or until golden brown and crispy. You may need to cook them in batches.
    • Once cooked, transfer the cutlets to a plate lined with paper towels to remove any excess oil.
  6. Serve:
    • Serve your Keto Cauliflower Cutlets hot with a side of sugar-free yogurt dip, mint chutney, or a squeeze of lemon. They’re great as a snack, appetizer, or even as part of a keto-friendly meal.

Nutrition (per cutlet, makes 8-10 cutlets):