Keto Arancini
Indulge in a guilt-free twist on a classic Italian favorite with this Keto Arancini recipe! Made with nutrient-packed cauliflower rice and almond flour, these golden, crispy rice balls are stuffed with gooey mozzarella and flavored with Parmesan, garlic, and onion powder for an irresistible, low-carb treat. Perfectly pan-fried and finished in the oven for extra crunch, these keto-friendly arancini are a delightful appetizer, snack, or side dish that fits seamlessly into your ketogenic lifestyle. Quick to prepare and absolutely satisfying, this recipe is gluten-free, keto-approved, and perfect for serving to a crowd or enjoying all to yourself. Discover the perfect balance of cheesy, savory flavors in every bite!
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Recipe Information
Ingredients
- 300 grams Cauliflower rice
- 0.5 cup Almond flour
- 0.5 cup Parmesan cheese
- 100 grams Mozzarella cheese
- 2 large Eggs
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Olive oil
Instructions
Begin by preparing the cauliflower rice. You can either use store-bought or make your own by pulsing cauliflower florets in a food processor until they resemble rice.
Cook the cauliflower rice in a skillet over medium heat for 5-7 minutes, stirring occasionally until it's tender and any moisture has evaporated. Transfer it to a mixing bowl and let it cool slightly.
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In the mixing bowl with the cauliflower rice, add almond flour, Parmesan cheese, one egg, garlic powder, onion powder, salt, and black pepper. Stir well to combine and create a sticky dough.
Cut the mozzarella cheese into small cube-sized pieces for the filling.
In a small bowl, beat the remaining egg. This will be used for binding the arancini.
Take a small amount of the cauliflower mixture and flatten it in the palm of your hand. Place a piece of mozzarella in the center, then fold the mixture around it to form a ball. Repeat this process until all the mixture and cheese are used up.
Dip each arancini ball into the beaten egg, ensuring it's completely coated.
Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, fry the arancini balls in batches, turning them occasionally, until golden brown all over, about 3-4 minutes.
Place the fried arancini on the prepared baking sheet and bake in the preheated oven for an additional 10 minutes to ensure the cheese inside is melted.
Remove from the oven and let cool slightly before serving. Enjoy your delicious Keto Arancini as a snack or part of a meal!
Nutrition Facts
Calories |
1524 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.7 g | 160% | |
| Saturated Fat | 34.2 g | 171% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 482 mg | 160% | |
| Sodium | 2454 mg | 107% | |
| Total Carbohydrate | 39.7 g | 14% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 11.0 g | ||
| Protein | 70.5 g | 141% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 1388 mg | 107% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 939 mg | 20% | |
*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.
