Cheesy Cauliflower Fritters (Keto, Low Carb)
This post may contain affiliate links. See my disclosure policy.
Crispy cheesy cauliflower fritters which are also keto, low carb, wheat flour free and gluten free. These make a delicious side dish.
I like making cauliflower fritters for brunch. They make a great substitute for hash browns or potatoes. I’ve made chicken fritters and zucchini fritters and I previously shared a recipe for cauliflower fritters last year. However, I wanted to create a low carb and keto friendly version.
These are a little trickier to cook without the all purpose flour. However, the cheese, eggs and a little bit of coconut flour, helped to keep these fritters from falling apart during cooking.
These cheesy cauliflower fritters really hit the spot. They are soft and flavorful on the inside and crispy around the edges.
More Keto Recipes
Cheesy Cauliflower Fritters
Crispy cheese cauliflower fritters which are also keto, gluten free, low carb and wheat flour free. These make a great substitute for hash browns or potatoes for brunch.
Ingredients
- 1 lb cauliflower florets
- 1 cup shredded cheddar cheese
- 2 large eggs
- 2 tbsp coconut flour
- 2 tbsp finely chopped scallions, plus additional for garnish
- olive oil, for cooking cauliflower fritters
- sour cream, for garnish
Instructions
- Shred the cauliflower with a food processor or large cheese grater. Steam cauliflower until just tender.
- Mix in cheese with cauliflower while the cauliflower is still hot, until cheese is melted and evenly mixed in.
- Add in eggs, coconut flour and scallions. Mix until everything is evenly combined.
- Use a 1/4 cup to scoop cauliflower batter. Use the back of a spoon to compress and compact cauliflower mixture into the measuring cup.
- Add about 2 tbsp of olive oil to a nonstick skillet and bring to medium heat. Drop the cauliflower batter into the pan and press down slightly to form thick disc. Cook cauliflower a few minutes on each side until crispy. Make sure the bottom side is completely browned and cooked before attempting to flip cauliflower to other side. The cauliflower will not be stable enough to flip until one side is cooked.
- Repeat with remaining cauliflower. Add more oil to pan if needed. When cauliflower fritters are done, top with sour cream and scallions and serve.
Notes
- For best results, use a non-stick skillet. This will allow you to cook the fritters with very little oil. If you use other skillets, you will need a lot more oil for the fritters to not stick to the pan during cooking.
- Nutrition estimate includes two tablespoons of olive oil, but does not include the sour cream garnish.
Serving: 1fritter, Calories: 92kcal, Carbohydrates: 3.3g, Protein: 4.6g, Fat: 7.1g, Saturated Fat: 2.7g, Sodium: 93.4mg, Fiber: 1.3g, Sugar: 1.2g, NET CARBS: 2
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Did you make this recipe?Please leave a star rating and review below!
Could I add brown onion instead of the scallions?
Yes, that will work! Just be sure to finely chop the onion.
I love these and make them all the time in big batches & freeze portions for later. I use frozen riced cauliflower, let them thaw and then wring out ALL the excess water by putting them in a cheese cloth. This is the key that will keep them from falling apart – you have to get as much of the water out as possible. I do not use the coconut flour but I do sprinkle some roasted garlic chipotle seasoning in there for added flavor and kick. Absolutely delicious & certainly a favorite recipe!
Thanks so much for letting us know!
Complete waste of time…scrambled cauliflower egg basically
If it turned out like scrambled eggs it sounds like the fritters didn’t hold together? If so, are you sure you measured the ingredients accurately and used coconut flour – it sounds like maybe too much egg or not enough flour was added.
Hi! I followed recipe and they were a mushy mess. No matter how long I cooked before flipping, they just mushed and crumbled. I even tried letting it sit for ten minutes just to see if at any point it would end up together and no dice. I used my food processor so maybe that was the problem?
The food processor shouldn’t be the problem, but wondering about your steamed cauliflower? Did it have a lot of excess liquid? You may want to drain it first before adding the cheese. Also, packing the fritter mixture in a measuring cup is important – you need to tightly pack it which will help the fritter stay together.
These were very, very good! I used your great recipe as a base for keto sloppy joes, instead of bread or low carb bread. Husband and I loved the texture. I used a pound of Trader Joe’s fresh cauliflower crumbles and just a wee pinch xanthan as I made larger patties. Your recipe was perfect! Thanks so much for sharing.
That’s a great idea! Thanks for sharing your adjustments – we’re happy you liked it.
Any idea if you can cook these in the airfryer? What temp and how long?
You probably can, but we have tested and can’t say how long or what temperature you should cook them at.
great ideas..I LOVE CAULIFLOWER.
I’m glad you like the idea!
Just made today and just awesome! Wondering if they freeze well?
I haven’t tried freezing them, but I think they should freeze well
Can you use frozen cauliflower rice
I have not tried with frozen cauliflower. It should work but you may need to drain the frozen cauliflower since it retains more water than fresh.
Can i replace the coconut flour by almond flour
It would not be a direct 1:1 substitute. You’d need a lot more almond flour and you may have to add more egg too, but without testing it, I don’t know what the exact amounts would be.
Substitute 1/2 cup almond flour.
Whenever I’m searching for a recipe, when I look down to see whose site it’s from, it’s yours. These were absolutely delicious.
Oh wow, that’s so awesome! It’s always such a thrill for me still to see my recipe when I do a recipe search! (Though often it is not my recipe being pulled up when I do a search. haha)
Could you add salmon to them?
You can try, but they may not stick together. The batter is already quite delicate without using flour or breadcrumbs as a binding agent.
I made these today for a replacement for the tater tots in a tater tot casserole. They were delicious, and I loved how easy they are to make!
So glad you enjoyed them!
I made these tonight as a side dish with dinner. My potato loving husband really enjoyed them even though he dislikes cauliflower. My 3 year old loved them too! I added some paprika and garlic. Thanks for a fantastic recipe that I will make over and over.
Wow, so glad everyone enjoyed them! Thanks for sharing!