Crispy brown, lightly fried low carb cauliflower fritters make a great breakfast! This easy method produces fritters that crisp up perfectly. Flourless and keto cauliflower patties.
Love cauliflower recipes? Try this popular Cauliflower Pizza Crust, or this simple Mexican Cauliflower Rice.
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Low Carb Cauliflower Fritters Recipe
If you’re looking to change up your low carb breakfast routine, these healthy cauliflower fritters are just the ticket!
These have become a favorite breakfast item for me. They are low carb, easy to make, and have a great boost of protein from the egg and almond flour.
You can add additional protein and fat to these with a few simple twists — sometimes I add shredded cheddar or parmesan cheese, and crumbled bacon would be great in these too!
If you haven’t made cauliflower rice before, check out this tutorial on how to make it.
Once you have made the cauliflower rice, mix it with:
- Low carb, gluten free almond flour (I do not recommend subbing coconut flour, but you can sub wheat flour if these don’t need to be gluten free or low carb)
- Eggs
- Fresh chopped parsley (or use other herbs, like cilantro or basil)
- Salt and Pepper
Super simple, basic canvas for the perfect crispy cauliflower fritters.
Finish these keto cauliflower patties by:
- Heating a skillet over medium high heat.
- Form the cauliflower batter into patties, and add around the preheated skillet.
- Allow to come to a golden brown, about 5-7 minutes, and then flip to crisp up the other side.
Make these Cauliflower Fritters Keto
If you’re following a keto diet, and would like these cauliflower fritters to be higher in fat, add extra oil for frying. These fritters turn a deep golden brown using only a small amount, but you could crisp them up more by adding additional oil.
Other great keto additions:
- Try adding shredded cheese to the mixture, like parmesan or cheddar.
- Add crispy precooked bacon.
- Serve with my creamy Avocado Sauce or just top with avocado slices.
How to Serve Healthy Cauliflower Cakes
Breakfast just got better! Low carb, and lower in calories than hash browns, they make the perfect base to make a beautiful breakfast.
Enjoy them simply by serving them with chopped tomatoes and sour cream. I personally love ketchup on them, just like I was eating hash browns.
You can top a stack of these with eggs, or use sausage, like I did in these cauliflower fritter sausage stacks.
However you choose to dress them up, I am sure they will become a new favorite in your house!
Save time by buying prechopped cauliflower rice, available at most grocery stores and Costco now.
Cauliflower Fritters
Ingredients
- 1 cauliflower large (or 6 cups riced cauliflower)
- 2/3 cup almond flour blanched
- 1/2 cup parsley chopped
- 3 eggs
- 1 1/4 teaspoon sea salt
- black pepper to taste
Instructions
- Rice cauliflower in a food processor until coarsely chopped, slightly larger than typical cauliflower rice. Using store bought riced cauliflower will work also.
- Add the cauliflower, almond flour, parsley, egg, salt and pepper to a bowl, and mix well to combine.
- Add 1/2 tablespoon of avocado oil to a skillet over medium heat. Add 2 large mounds of the cauliflower mixture.
- Cover the skillet to allow the cauliflower fritters to solidify so they are easier to flip. Brown the cauliflower for about 5-7 minutes before flipping.
- Allow the second size to cook to golden brown, then serve hot.
Notes
Nutrition
Other Low Carb Cauliflower Recipes:
- Cauliflower Mexi Rice, by Sunkissed Kitchen
- Slow Cooker Pumpkin Chicken with Cauliflower Cous Cous, by Sunkissed Kitchen
- Crockpot Moroccan Chicken, by Sunkissed Kitchen
- Low Carb Cauliflower Soup, by Blissfully Low Carb
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Can’t wait to try these. What’s the serving size for the nutritional facts? 95 calories for one fritter or for all 8?
For 1 fritter 🙂
Was getting so bored of cauliflower rice , this recipe is brilliant, creating filling pancakes with loads of flavour
I am tired of cauliflower rice too! But these are easy to make and I even like them cold 🙂
What a great way to start the day! I’m always after new breakfast ideas and these look fabulous!
I have made so many variation of vegetables fritters I have lost count, but I have yet to try one with almond flour. Your fritters look so delicious and my next batch will definitely have some almond flour in it, and maybe some bacon too for good measure. 😉
I definitely see a lot more fritters in my future!
What a great way to increase your veggie intake. These would be great with a poached egg on top.
I agree Dannii! My favorite way with some avocado also 🙂
I am loving these! they sound so easy to make and delicious. I love those brown crispy parts on the outside!
The best!
I’ve substituted cauli when making mashed potatoes, I can’t believe I’ve never thought about this for breakfast! It’s so perfect!! I’ll be making these this weekend.
ya, there are pretty good. I added a few more seasonings prior to fist tasting. I think it may have been a little too bland if I hadn’t, but since I did it turned out nice and tasty. I can see having this with eggs! Thank you so much for sharing your recipe.
Did you add cheese? I think a sprinkling of cheddar cheese in the batter makes them amazing. Almost like grilled cheese flavor 🙂 Hot sauce, eggs, and avocado on top are amazing! Thanks for the comment!
DELICIOUS! My husband loved them. Didn’t have parsley so substituted cilantro. Served them for dinner….he used a little BBQ sauce:)
The BBQ sauce sounds amazing! Thanks for letting me know — these are a fav in our house too!
I had some cauliflower in my fridge they needed to be cooked. This recipe—It was wonderful. I added Parmesan cheese and a dash of garlic salt. The flavor was spot on. Two fritters and I was full. This will be a staple morning breakfast or snack.
So glad to hear these worked out for you! I love this recipe. I used to eat them daily — throw an egg/avocado/greens on top. They are delicious!
Any suggestions to make them vegan?
I would use aquafaba in place of the egg, and add a little starch, like tapioca or arrowroot to help them bind better! Thats a great question and I will try a vegan version soon 🙂