Kirbie's Cravings

Cheesy Cauliflower Fritters (Keto, Low Carb)

Crispy cheesy cauliflower fritters which are also keto, low carb, wheat flour free and gluten free. These make a delicious side dish.
close-up photo of a stack of Cauliflower Fritters topped with sour cream

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.
overhead photo of Cauliflower Fritters
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.
photo of Cauliflower Fritters on a plate

More Keto Recipes

Cheesy Cauliflower Fritters

Servings: 11
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Appetizer
Cuisine: American
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.  
5 from 5 votes


  • 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


  • 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.


  • 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. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

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29 comments on “Cheesy Cauliflower Fritters (Keto, Low Carb)”

  1. Could I add brown onion instead of the scallions?

  2. 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!

  3. 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.

  4. 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.

  5. 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. 

  6. 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.

  7. great ideas..I LOVE CAULIFLOWER.

  8. Just made today and just awesome! Wondering if they freeze well?

  9. Can i replace the coconut flour by almond flour

  10. 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)

  11. 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.

  12. 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!

  13. 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.