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prep time
6 h 10 min
cook time
12 min
ready time
6 h 22 min
Low Carb Garlic Croquettes
These vegetarian croquetas emulate traditional croquetas with a crispy, fried outside and a tender, soft inside. In lieu of a potato filling, this cauliflower filling is spiced with a hint of nutmeg and a load of garlic that pairs perfectly with a pinch of parmesan. A little patience is needed to make these little guys, but it’s deliciously worth it!
*Please note that you will need enough grapeseed oil to fill your cooking pan at least ½-inch high. The amount in the ingredient list is for nutritional purposes only.
Jessica L.
Net Carbs
5.3 g
Fiber
3.7 g
Total Carbs
9.1 g
Protein
14.3 g
Fats
25.2 g
310 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Cauliflower, Raw
8 ounce
Garlic
2 clove
Parmesan Cheese, Fresh (hard)
¼ cup, shredded
Salt
0.25 teaspoon
Black Pepper, Ground
0.25 teaspoon
Nutmeg
0.25 teaspoon
Almond Flour
0.5 cup
Parmesan Cheese, Fresh (hard)
¼ cup, shredded
Raw Egg
1 large
Grapeseed Oil
2 tablespoon
Recipe Steps
steps 8
6 h 22 min
Step 1
Bring a large pot of water to a boil. Chop and boil your cauliflower until the vegetable is tender but does not fall apart - about 5-7 minutes.Step 2
Discard the water. In a food processor, combine the cauliflower with the garlic, first amount of parmesan, salt, pepper, and nutmeg. Pulse until the cauliflower turns into a paste.Step 3
Once the filling is cool enough to handle, use your hands or a spoon to form 6 large balls. They will be a little soft to handle, so do this part swiftly and immediately place them on a sheet tray or large dish.Step 4
After forming the croquetas, place them in a freezer. These croquetas need to be completely frozen to cook properly, so freeze for at least 6 hours. When you’re ready to begin cooking, combine the almond flour and second amount of parmesan on a large dish. Whisk the egg in a small bowl, and set aside.Step 5
*Please see note in recipe description. In a large skillet, pour in grapeseed oil to about ½-inch to 1-inch high. Heat the oil on high heat. Only when the oil is ready, then (one at a time) remove each croqueta from the freezer, dip it first in the egg, then the almond flour mix, and then immediately into the oil.Step 6
Cook the croquetas on high heat for approx. 6 minutes, turning them over for even cooking. Use a pair of tongs for easy moving. When each side is fully cooked, the croqueta should easily release from your skillet.Step 7
Transfer the croquetas to a paper towel to absorb excess oil.Step 8
Allow to cool for a few minutes before enjoying!
