Low Carb Kartoffelpuffer
Indulge in the savory flavor and crispy texture of Low Carb Kartoffelpuffer, a lighter twist on the traditional German potato pancakes. This keto-friendly recipe swaps out starchy potatoes for cauliflower, creating a lower-carb yet equally satisfying version of this beloved comfort food. Almond flour adds a nutty richness, while seasonings like black pepper, nutmeg, and garlic deliver bold taste with minimal effort. The secret to their perfect consistency? Squeezing out excess moisture from the cauliflower to ensure golden-brown, restaurant-worthy patties with every flip. Ready in just 40 minutes, these cauliflower fritters are pan-fried to perfection in olive oil and served with a sprinkle of fresh parsley. Pair them with applesauce or sour cream for a classic topping or enjoy them on their own as a guilt-free side dish or appetizer. Perfect for low-carb enthusiasts and anyone looking to elevate their meal prep with a healthy, international flair!
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Ingredients
- 1 medium cauliflower head
- 2 large egg
- 0.5 cup almond flour
- 0.5 medium onion
- 1 large garlic clove
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon nutmeg
- 4 tablespoons olive oil
- 2 tablespoons chopped parsley
Directions
Step 1
Begin by chopping the cauliflower into florets and grating them using the large holes of a box grater, or you can pulse them in a food processor until they reach a rice-like consistency.
Step 2
Transfer the grated cauliflower into a clean kitchen towel and squeeze out any excess moisture as much as possible. This will help the pancakes hold their shape.
Step 3
Finely chop the onion and garlic. In a large mixing bowl, combine the grated cauliflower, chopped onion, garlic, eggs, almond flour, salt, black pepper, and nutmeg. Stir until the mixture is evenly combined.
Step 4
Heat olive oil in a large skillet over medium heat. Once hot, scoop about 1/4 cup of the mixture into the pan, flattening each scoop into a thin patty.
Step 5
Cook each potato pancake for about 3-4 minutes on each side, or until they are golden brown and crispy. You may need to adjust the heat so they don't burn.
Step 6
Once cooked, transfer the pancakes to a paper towel-lined plate to drain any excess oil.
Step 7
Repeat the process with the remaining mixture, adding more oil to the pan as needed.
Step 8
Serve hot with a sprinkle of chopped parsley and enjoy with a dollop of applesauce or sour cream, if desired.
Nutrition Facts
| Serving size | (907.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1173.0 |
| Total Fat 97.5g | 0% |
| Saturated Fat 14.9g | 0% |
| Polyunsaturated Fat 9.2g | |
| Cholesterol 439.0mg | 0% |
| Sodium 1467.2mg | 0% |
| Total Carbohydrate 51.7g | 0% |
| Dietary Fiber 21.9g | 0% |
| Total Sugars 17.6g | |
| Protein 37.2g | 0% |
| Vitamin D 107.5IU | 0% |
| Calcium 313.8mg | 0% |
| Iron 7.2mg | 0% |
| Potassium 1537.4mg | 0% |
Source of Calories