Keto Cauliflower Cutlet

If you’re looking for a crispy, satisfying keto snack or side dish, these Keto Cauliflower Cutlets are a must-try! Packed with flavor, low in carbs, and incredibly easy to make, they’re perfect for anyone craving something crunchy without breaking their carb limit. Unlike traditional cutlets made with potatoes or breadcrumbs, this version uses cauliflower and keto-friendly binders to create a delicious golden crust. Whether you’re serving them as an appetizer, a side for your main dish, or even a quick grab-and-go snack, these cauliflower cutlets will impress!

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Why You’ll Love This Recipe

• Crispy & Flavorful: These cutlets deliver the perfect crunch without any starchy fillers.
• Keto-Friendly & Low-Carb: Made with cauliflower and keto-approved ingredients, they won’t spike your carbs.
• Easy to Make: Simple steps and minimal prep time make this an effortless recipe.
• Great for Meal Prep: Make a batch ahead of time and store them for a quick snack or meal addition.

My Personal Experience

I was skeptical at first—could cauliflower really replace traditional cutlets? But after experimenting with the right blend of seasonings and keto-friendly ingredients, I was hooked. The texture is crispy on the outside and tender on the inside, with just the right amount of seasoning. I love making a big batch and keeping them on hand for when I need a quick, satisfying bite.

Required Equipment

Mixing Bowl
A good-sized mixing bowl helps combine the cauliflower mixture evenly.

Food Processor
A food processor makes it easy to turn cauliflower into a fine, rice-like consistency, which is crucial for this recipe.

Non-Stick Skillet
Ensures even cooking and a crispy exterior without needing too much oil.

Spatula
Helpful for flipping the cutlets gently so they stay intact.

Ingredients & Substitutions

• 2 cups riced cauliflower – The base of the recipe, providing texture and mild flavor. You can use fresh or frozen cauliflower (thawed and drained).
• 1 egg – Helps bind everything together. You can use a flax egg as a vegan alternative.
• ½ cup grated parmesan cheese – Adds a delicious savory flavor. You can substitute with nutritional yeast for a dairy-free option.
• ¼ cup almond flour – Helps with structure and crispiness. Coconut flour can be used, but use half the amount as it absorbs more moisture.
• ½ tsp garlic powder – Enhances the overall taste. Fresh minced garlic works too.
• ½ tsp onion powder – Adds depth to the flavor.
• ½ tsp smoked paprika – Gives a subtle smoky flavor.
• Salt & pepper to taste
• 2 tbsp olive oil or butter – For frying, adding flavor and crispiness.

How to Make Keto Cauliflower Cutlet

1. Prepare the Cauliflower: If using fresh cauliflower, pulse it in a food processor until it reaches a rice-like texture. If using frozen, thaw and squeeze out any excess moisture.
2. Mix the Ingredients: In a large bowl, combine riced cauliflower, egg, parmesan cheese, almond flour, garlic powder, onion powder, paprika, salt, and pepper. Mix well until the ingredients form a dough-like consistency.
3. Shape the Cutlets: Take a portion of the mixture and form it into small, round patties. Flatten slightly to create cutlet shapes.
4. Cook the Cutlets: Heat olive oil or butter in a skillet over medium heat. Place the cutlets in the pan and cook for about 3-4 minutes per side, until golden brown and crispy.
5. Serve & Enjoy: Remove from heat and serve warm with your favorite keto dipping sauce!

Tips for This Recipe

• Make sure to remove excess moisture from the cauliflower to prevent sogginess.
• If the mixture is too wet, add a little more almond flour to help with binding.
• Cook over medium heat to allow the inside to cook properly while achieving a crispy outside.

Optional Additions

• Chili flakes for a spicy kick.
• Chopped herbs like parsley or cilantro for freshness.
• Shredded mozzarella for extra cheesiness.

Serving Ideas

• Pair with sour cream or keto-friendly ranch for dipping.
• Serve alongside grilled meats or roasted veggies as a side dish.
• Use them as a base for a keto-friendly burger or sandwich.

Storage Recommendations

• Refrigerate: Store in an airtight container for up to 3 days.
• Freeze: Lay the cutlets on a baking sheet and freeze until solid, then transfer to a freezer bag. They last for up to 2 months.
• Reheat: Warm them in a skillet over low heat or in the oven at 350°F for 10 minutes.

Frequently Asked Questions

Can I bake these instead of frying?
Yes! Bake them at 375°F (190°C) for 20-25 minutes, flipping halfway through.

Can I make this recipe dairy-free?
Absolutely! Replace parmesan with nutritional yeast or a dairy-free cheese alternative.

Can I use coconut flour instead of almond flour?
Yes, but use half the amount since coconut flour is more absorbent.

Nutritional Breakdown (Per Serving)

• Calories: 120
• Total Carbs: 5g
• Fiber: 2g
• Net Carbs: 3g
• Protein: 7g
• Fat: 8g

I’m so excited to hear how this recipe turned out for you! 😊 Don’t forget to follow us on Instagram and Facebook for daily keto inspiration, tasty recipes, and all the support you need to crush your goals. Want to make keto cooking even easier? Get a Keto Instant Pot Recipes Book filled with quick, delicious, and low-carb meals—perfect for busy days! Grab your copy today! 🚀