Keto Classic Potato Pancakes

Satisfy your craving for crispy, golden-brown potato pancakes without breaking your low-carb goals with these Keto Classic Potato Pancakes. This genius recipe swaps out starchy potatoes for grated radishes, delivering all the texture and flavor of the traditional dish while being keto-friendly. Bound together with almond flour, Parmesan cheese, and eggs, these savory pancakes are seasoned to perfection with garlic powder, black pepper, and a touch of fresh green onions. A quick pan-fry in a blend of butter and olive oil ensures irresistibly crispy edges. Ready in just 35 minutes, these keto pancakes make a delectable appetizer, side dish, or even a light main course. Serve them hot with a dollop of sour cream for a creamy, tangy finish that’s sure to impress! Perfect for gluten-free and low-carb diets, this recipe is your ticket to indulging without compromise.

Nutriscore Rating: 56/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 450 grams Radishes
• 2 large Eggs
• 60 grams Almond flour
• 50 grams Grated Parmesan cheese
• 2 tablespoons Green onions, finely chopped
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 0.5 teaspoon Garlic powder
• 2 tablespoons Unsalted butter
• 2 tablespoons Olive oil
• 100 grams Sour cream (optional, for serving)

Directions

Step 1

Begin by washing and trimming the radishes. Grate them using the large holes of a box grater or the grating attachment on a food processor.

Step 2

Place the grated radishes in a kitchen towel or cheesecloth, and squeeze out as much excess moisture as possible. This is crucial to ensure crispy pancakes.

Step 3

In a large bowl, combine the radishes, almond flour, Parmesan cheese, chopped green onions, salt, black pepper, and garlic powder. Mix until well combined.

Step 4

In a small bowl, beat the eggs lightly. Pour the beaten eggs over the radish mixture and stir until everything is thoroughly combined.

Step 5

Heat the unsalted butter and olive oil in a non-stick skillet over medium heat.

Step 6

Scoop about 2 tablespoons of the radish mixture into the hot pan, pressing it down gently with the back of a spatula to flatten and form a pancake shape.

Step 7

Cook for about 3-4 minutes on each side or until the pancakes are golden brown and crispy. Adjust the heat as necessary to prevent burning.

Step 8

Remove the pancakes from the skillet and place them on a paper towel-lined plate to drain excess oil.

Step 9

Repeat with the remaining radish mixture, adding more butter or oil to the pan as needed.

Step 10

Serve the pancakes hot, topped with a dollop of sour cream, if desired.

Nutrition Facts

Serving size	(850.7g)

Amount per serving	% Daily Value*
Calories	1511.9

Total Fat 123.7g	0%
Saturated Fat 43.7g	0%
Polyunsaturated Fat 2.8g
Cholesterol 534mg	0%
Sodium 6612.3mg	0%
Total Carbohydrate 55.1g	0%
Dietary Fiber 13.3g	0%
Total Sugars 35.4g
Protein 52.3g	0%

Vitamin D 82IU	0%
Calcium 999.5mg	0%
Iron 6.0mg	0%
Potassium 1285.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 72.2%

Protein: 13.6%

Carbs: 14.3%