These low-carb cauliflower fritters are the perfect way to start your day! Cheesy, flavorful and good for you too, while being low-carb and keto-friendly.
Breakfast should be a quick and easy meal, that gets you going for the day. Not only are these fritters healthy, but they taste amazing and are full of protein to keep you fuller for longer.
They are ready to eat in less than 45 minutes and can easily be made ahead and stored. Breakfast for the next day is as easy as reheating them, adding a dollop of sour cream and serving.
How to make cauliflower fritters
Step 1: Cut the cauliflower head into large florets. Add cauliflower florets to a food processor and process for a few seconds until riced and no large chunks remain.
Step 2: In a mixing bowl, beat the eggs together with a fork. Add the riced cauliflower, almond flour, cheeses, garlic powder, salt, and pepper. Mix everything together very well, making sure the egg is completely mixed through the mixture. Set the mixture aside for 10 minutes.
Step 3: While the mixture is sitting, heat a large non-stick pan over medium-high heat. Once hot, add the olive oil. Scoop out a 1/4 cup of the cauliflower fritter mixture and place it into the pan. Use the back of a spatula or bottom of the 1/4 cup measurement to flatten out the fritter mixture until it is about 1/2 an inch thick. You can fit around 2 – 3 fritters into the pan at once.
Step 4: Fry on each side for about 5 – 7 minutes before flipping. Be very careful not to flip too early as the fritters are quite fragile while cooking in the beginning.
Step 5: Once fully cooked, remove and place on a wire rack to allow any excess oil to drip off. The fritters will also become less fragile and more crispy as they cool.
Step 6: Garnish your fritters with a spoonful of sour cream and some freshly chopped green onions.
Making them your own
These cauliflower fritters are perfect just as they are but you can easily make some small changes to the recipe to make them more your own.
Instead of garnishing with the green onion, why not add it to the mixture itself? You can add almost any greens you like, but keep the amount to about 1/4 of a cup.
You can use any cheese you like for these low-carb fritters. The parmesan cheese in this recipe is mainly there for flavor so you could omit that if desired. However, the cheddar cheese is quite important as it helps give the fritters structure when it melts. If you change out the cheddar for another cheese, make sure it melts well.
Storing and reheating your fritters
You can make these fritters ahead of time and store them, making breakfast for the next day super easy. Store the fritters for up to 3 days in an airtight container in the refrigerator.
To reheat the fritters, bake them for 5 – 10 minutes at 350 F until heated through.
More low-carb cauliflower recipes to try
This recipe is one of many recipes using cauliflower you can find on this website! It’s such a versatile vegetable and can be used in many creative and tasty ways. Here are some of my other favorite cauliflower recipes that you can try out!
If you like low-carb cauliflower recipes, you can also check out my roundup of low-carb cauliflower recipes for more inspiration.
When you’ve tried these low-carb cauliflower fritters, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
Low-carb Cheesy Cauliflower Fritters
Ingredients
- 1 large cauliflower, (roughly 21 ounces)
- 3 large eggs
- 1/4 cup almond flour
- 1/2 cup white cheddar cheese, (grated)
- 2 tablespoon parmesan cheese, (grated)
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon olive oil
- 4 tablespoon sour cream to garnish
- chopped green onions to garnish
Instructions
- Cut the cauliflower head into large florets. Add cauliflower florets to a food processor and process for a few seconds until riced and no large chunks remain.
- In a mixing bowl, beat the eggs together with a fork. Add the riced cauliflower, almond flour, cheeses, garlic powder, salt, and pepper. Mix everything together very well, making sure the egg is completely mixed through the mixture. Set the mixture aside for 10 minutes.
- While the mixture is sitting, heat a large non-stick pan over medium-high heat. Once hot, add the olive oil. Scoop out a 1/4 cup of the cauliflower fritter mixture and place it into the pan. Use the back of a spatula or bottom of the 1/4 cup measurement to flatten out the fritter mixture until it is about 1/2 an inch thick. You can fit around 2 – 3 fritters into the pan at once.
- Fry on each side for about 5 – 7 minutes before flipping. Be very careful not to flip too early as the fritters are quite fragile while cooking in the beginning.
- Once fully cooked, remove and place on a wire rack to allow any excess oil to drip off. The fritters will also become less fragile and more crispy as they cool.
- Garnish your fritters with a spoonful of sour cream and some freshly chopped green onions and enjoy!
Amb
Thanks for this recipe. Breakfast is the hardest for me as I am a little slow and foggy before food. I made these in the evening and toasted them in the morning. In addition to your great recipes, I could benefit from a “whole plate” plan for the three main meals. Pictures, quantities, pairings. I have gotten the hang of diabetes, and have always loved fitness. Pairing the two has been a bit challenging.
Christel Oerum
I’m glad you enjoyed it. You might also find our meal plans helpful: https://diabetesstrong.com/category/diet/meal-plans/