Keto Cauliflower Fritters (2024)

These simple Keto Cauliflower Fritters are easy, gluten-free vegetable patties to have as a side dish to your lunch or dinner with only 1.3 grams of net carbs per serving!

These low-carb fritters are also paleo and dairy-free!

These paleo cauliflower fritters are simply the best! A simple, crispy clean food recipe perfect as a meal on its own or to fill low-carb burger buns.

What Are Cauliflower Fritters?

Classic Cauliflower Fritters are typically made with eggs, flour, and, of course, cauliflower. They are then fried in olive oil.

However, such a recipe isn’t keto-friendly because all-purpose flour has many times more net carbs than one of the keto-friendly flours.

So, if you need a low-carb version of the Cauliflower Fritters, read my recipe below!

How To Make Keto Cauliflower Fritters

It takes just a few minutes to make these fritters.

I love cauliflower because it’s a low-carb vegetable, and it’s loaded with fiber.

Ingredients

All you need to make these keto fritters are a few simple ingredients:

Grated cauliflower – a perfectly keto-friendly vegetable. In fact, Cauliflower is often used to replace rice on a keto diet.
Eggs
Fresh herbs
Grated Cheese – grated mozzarella works great and is a keto-friendly dairy product.
Almond flour – or Gluten-free, low-carb breadcrumb. Learn how to choose keto-friendly flours.
Spices –Cilantro, Garlic, and Chili, make the best combination, but feel free to try different mixes.

Preparing the fritter batter

Start by cutting the cauliflower into small florets, and process them in your food processor until they reach a rice-like size.

Add the eggs, almond flour, spices, and cheese. Combine all the ingredients to form your batter.

The texture of the batter is quite moist. I recommend squeezing a small portion in your hands to form 5 cm diameter cauliflower fritters.

Then place the keto cauliflower fritters on a plate covered with parchment paper and lightly press them with your hand to shape flat fritters.

Frying the keto fritters

You must fry them for at least 5 minutes on one side before flipping them over for 3 more minutes on the other side.

I recommend using avocado oil, the best keto-friendly cooking oil for frying.

Serving Keto Cauliflower Fritters

You can eat these fritters as a side dish to a full keto mealor on their own topped with mashed avocado, lettuce, and homemade ketchup.

But it’s also a great appetizer to serve with any keto-friendly dip.

You can also use them as a vegetarian filling for your sandwich – I made cauliflower vegetarian sliders with halloumi and cranberries with them – and put them in your lunch box.

Microwave them for a few minutes and eat them with raw veggies in a wrap or slider bun.

Storage Instructions

This batter makes about 16 fritters, so you can store any leftovers in a plastic box in the fridge and rewarm them in a frying pan – without oil this time.

More Keto Side Dish Recipes

If you’ve enjoyed this simple Keto Cauliflower Fritter, I’m sure you’ll also love these recipes:

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Keto Cauliflower Fritters

1.3gNet Carbs

Healthy Gluten-Free Keto Cauliflower Fritters. An easy and tasty 4-ingredient crispy fritter recipe perfect as a clean eating meal on its own or to fill keto burger buns.

Author: Carine Claudepierre

Prep: 10 minutes mins

Cook: 15 minutes mins

Total: 25 minutes mins

Yield: 16 fritters

Serving Size: 1 fritter

4.93 from 120 votes

Ingredients

US Customary – Metric

▢ 2 ½ cups Cauliflower grated, packed
▢ 2 large Eggs
▢ ¾ cup Almond Flour
▢ 1 tablespoon Fresh Cilantro finely chopped
▢ ¼ teaspoon Garlic Salt
▢ ⅛ teaspoon Chili Flakes optional
▢ 3 tablespoons Extra Virgin Olive Oil or avocado oil
▢ ½ cup Grated Mozzarella optional if paleo

This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

Instructions

Cut the cauliflower florets of one small cauliflower head.
Place the florets into a food processor with the S blade attachment.
Process until it forms fine cauliflower rice.
Measure 2 1/2 cups of packed grated cauliflower and place into a large mixing bowl.
Add eggs, almond flour, fresh herbs, salt and chili flakes, and grated cheese.
Combine with a spatula until it forms a fritter batter that holds together.
Use your hands to shape small fritters – you should make about 16 medium fritters with this recipe. The smaller and thinner they are, the faster they will fry. Make sure you squeeze the batter very well into your hands first to form a ball.
Place the cauliflower ball onto a plate covered with parchment paper and flatten with your hand – about half cm thick, 5 cm diameter.
In a frying pan, under medium heat, warm the vegetable oil.
When the oil is hot, add the cauliflower fritters and cook for at least 3-5 minutes on one side before flipping them on the other side.
Fry for 3 more minutes on the other side and remove them from the pan when perfectly fried.
Cool down on a plate covered with absorbent paper to remove the excess oil.
Repeat until all the fritters are cooked. You may have to adjust the oil level for the following fritter adding 1-2 tablespoons of extra vegetable oil.
Serve hot with mashed avocado on top or as a vegetarian burger patty.

Notes

Storage: If you made too many of them, store the fried fritters in the fridge in an airtight container. Rewarm in a frying pan within 3 days without oil. You can also rewarm them in a warm oven or microwave, but you will lose their crispiness.

Freezing: The batter can be frozen in a whole batch or already shaped in fritters. Defrost the day before using. Defrost in the fridge and fry, following the instructions above.

Baking: Place the fritters on a cookie sheet covered with parchment paper. Spray oil on the paper and arrange the fritters, leaving half a thumb between each fritter. Bake at 350F (180C) for 15-20 minutes or until crispy and firm. For extra crispiness, flip over and bake for 5 more minutes on the other side.

The recipe makes 16 fritters and serves 4 persons.

Tools

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NutritionServing Size: 1 fritter

Yield: 16 fritters

Nutrition

Serving: 1 fritterCalories: 78 kcal (4%)Carbohydrates: 2.4 g (1%)Fiber: 1.1 g (5%)Net Carbs: 1.3 gProtein: 3.2 g (6%)Fat: 6.7 g (10%)Saturated Fat: 3 g (19%)Trans Fat: 0.1 gCholesterol: 26 mg (9%)Sodium: 74.9 mg (3%)Potassium: 86.5 mg (2%)Sugar: 0.7 g (1%)Vitamin A: 63.7 IU (1%)Vitamin B12: 0.1 µg (2%)Vitamin C: 12.1 mg (15%)Vitamin D: 0.1 µg (1%)Calcium: 37.8 mg (4%)Iron: 0.4 mg (2%)Magnesium: 5.2 mg (1%)Zinc: 0.3 mg (2%)

About The Author

Carine Claudepierre

Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, and founder of Sweet As Honey.

I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.

I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet

Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!

All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.

Browse all my recipes with my Recipe Index.

I hope that you too find the recipes you love on Sweet As Honey!