Keto Boudin Balls
Elevate your snack game with these irresistible Keto Boudin Balls, a low-carb twist on the classic Cajun-inspired treat. Perfectly seasoned ground pork combines with cauliflower rice, almond flour, and vibrant aromatics like bell pepper, onion, garlic, and parsley, creating a flavorful and keto-friendly base. Each bite-sized ball is coated in crunchy pork rind crumbs and baked to golden perfection, delivering a satisfying crisp without any deep frying. With just 20 minutes of prep and a short baking time, these savory bites are ideal for entertaining or a guilt-free indulgence. Serve them warm and pair with your favorite keto-friendly dipping sauce for a mouthwatering appetizer or snack that captures the essence of Louisiana cuisine in a healthier way. Keywords: keto boudin balls, Cajun recipe, low-carb appetizer, keto snack, baked boudin balls.
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Recipe Information
Ingredients
- 1 pound Ground pork
- 1 cup Cauliflower rice
- 1 cup Almond flour
- 2 large Eggs
- 0.5 cup Onion
- 1 stalk Celery
- 0.5 unit Bell pepper
- 2 cloves Garlic
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Paprika
- 0.5 teaspoon Cayenne pepper
- 2 tablespoons Olive oil
- 2 tablespoons Parsley
- 1 cup Pork rind crumbs
Instructions
In a large skillet over medium heat, add 1 tablespoon of olive oil.
Sauté the finely chopped onion, celery, and bell pepper until soft, about 5 minutes.
Add the minced garlic and continue to sauté for another minute or until fragrant.
Stir in the ground pork, breaking it up with a spoon as it cooks, about 7-10 minutes or until cooked through.
Add the cauliflower rice to the skillet and mix well.
Season the mixture with salt, black pepper, paprika, and cayenne pepper. Cook for another 3-4 minutes.
Remove from heat and let the mixture cool slightly, then stir in the chopped parsley.
In a large bowl, beat the eggs and mix them with the pork mixture. Stir in the almond flour until well combined.
Preheat the oven to 400°F (200°C) and prepare a baking sheet with parchment paper.
Shape the mixture into 24 balls, about 1 inch in diameter.
Roll each ball in pork rind crumbs to fully coat.
Place the boudin balls on the prepared baking sheet and drizzle with the remaining tablespoon of olive oil.
Bake in the preheated oven for 15-20 minutes, or until they are golden brown and crispy.
Allow to cool slightly before serving.
Nutrition Facts
Calories |
3769 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 266.0 g | 341% | |
| Saturated Fat | 80.0 g | 400% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1120 mg | 373% | |
| Sodium | 6075 mg | 264% | |
| Total Carbohydrate | 46.3 g | 17% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 13.5 g | ||
| Protein | 291.5 g | 583% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 647 mg | 50% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 1512 mg | 32% | |
*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.
