Keto Classic Swiss Rosti
Discover a low-carb twist on a beloved Swiss classic with this Keto Classic Swiss Rosti recipe. Made with grated cauliflower instead of traditional potatoes, this dish offers the same crispy, golden-brown perfection while staying keto-friendly. Infused with the savory flavors of Parmesan cheese, almond flour, and a hint of garlic, this rosti is pan-fried to achieve its signature texture. Wrung-out cauliflower ensures a crispier bite, and fresh chives add a burst of color and flavor. Perfect as a hearty breakfast or a versatile side dish, this easy, skillet-cooked recipe is ready in just 40 minutes, making it an ideal addition to any keto meal plan.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 1 medium-sized head Cauliflower
- 2 tablespoons Almond flour
- 0.5 cup Grated Parmesan cheese
- 2 large Eggs
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Garlic powder
- 0.25 teaspoon Onion powder
- 2 tablespoons Butter
- 2 tablespoons Chopped fresh chives
Directions
Step 1
1. Begin by trimming the leaves and the stem of the cauliflower. Cut it into quarters to easily access the core, which should be removed.
Step 2
2. Using a box grater or a food processor with a grating attachment, grate the cauliflower into rice-sized pieces.
Step 3
3. Place the grated cauliflower into a clean kitchen towel and wring out as much moisture as possible. This step is crucial to achieve a crispy rosti.
Step 4
4. In a large mixing bowl, combine the drained cauliflower, almond flour, grated Parmesan cheese, and beaten eggs.
Step 5
5. Season the mixture with salt, black pepper, garlic powder, and onion powder. Mix until all the ingredients are well incorporated.
Step 6
6. Heat a large non-stick skillet over medium heat and add 1 tablespoon of butter. Once melted, add half of the cauliflower mixture to the skillet.
Step 7
7. Use a spatula to press down the mixture into a flat, even layer and cook for about 5 to 7 minutes until the bottom is golden brown and crispy.
Step 8
8. Carefully flip the rosti using a large plate or by flipping it directly in the skillet, then cook the other side for another 5 to 7 minutes.
Step 9
9. Transfer the cooked rosti to a plate and repeat the process with the remaining butter and cauliflower mixture.
Step 10
10. Once both rostis are cooked, garnish them with freshly chopped chives before serving.
Step 11
11. Serve warm as a delightful keto-friendly breakfast or side dish.
Nutrition Facts
| Serving size | (638.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 706.0 |
| Total Fat 51.9g | 0% |
| Saturated Fat 24.9g | 0% |
| Polyunsaturated Fat 0.8g | |
| Cholesterol 477.8mg | 0% |
| Sodium 2834.6mg | 0% |
| Total Carbohydrate 28.4g | 0% |
| Dietary Fiber 11.3g | 0% |
| Total Sugars 9.9g | |
| Protein 40.7g | 0% |
| Vitamin D 86.5IU | 0% |
| Calcium 642.6mg | 0% |
| Iron 4.7mg | 0% |
| Potassium 1578.5mg | 0% |
Source of Calories