Keto Classic Italian Arancini Balls
Indulge in the irresistible flavors of Italy with Keto Classic Italian Arancini Balls, a low-carb take on the beloved Sicilian street food. These crispy golden bites are crafted from cauliflower rice, mozzarella, parmesan, and almond flour, delivering all the comforting richness of traditional arancini while staying keto-friendly. Coated in crunchy crushed pork rinds and pan-fried to perfection, they boast a savory, cheesy interior with hints of garlic, oregano, and parsley. Ready in just an hour, these arancini are ideal as an appetizer, snack, or paired with a low-carb tomato sauce for a complete meal. Perfect for keto enthusiasts craving authentic Italian flavors without breaking their carb goals!
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Recipe Information
Ingredients
- 1 medium head Cauliflower
- 1.5 cups, shredded Mozzarella cheese
- 0.5 cups, grated Parmesan cheese
- 0.75 cups Almond flour
- 2 large Eggs
- 0.25 cups Heavy cream
- 2 cloves, minced Garlic
- 0.25 cups Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 teaspoon Dried oregano
- 2 tablespoons, chopped Fresh parsley
- 1 cup, crushed (for coating) Pork rinds
Instructions
Start by washing the cauliflower and drying it thoroughly. Cut it into florets and place them in a food processor. Pulse until it resembles rice, being careful not to over-process and turn it into mush.
In a large skillet over medium heat, add a tablespoon of olive oil. Once heated, add the minced garlic and sauté for about 1 minute until fragrant.
Add the cauliflower rice to the skillet, stirring frequently, cooking it until it's tender and slightly golden, approximately 8-10 minutes.
Take the skillet off the heat and let the cauliflower rice cool for a few minutes. Combine the cooked cauliflower, mozzarella cheese, parmesan cheese, almond flour, beaten eggs, heavy cream, salt, black pepper, and oregano in a large bowl. Mix everything until well combined and it forms a dough-like consistency.
Using your hands, take about a tablespoon of the mixture and roll it into a ball. Repeat this step until you've used all the mixture.
Set up a breading station with crushed pork rinds in a shallow bowl. Roll each arancini ball lightly in the pork rinds until fully coated.
Heat the remaining olive oil in a large skillet over medium heat. Once the oil is hot, carefully add the arancini balls in batches. Cook each one for about 4-5 minutes per side, until they're golden brown all around.
Once cooked, transfer the arancini balls to a paper towel-lined plate to drain any excess oil.
Garnish with fresh parsley before serving. These arancini balls can be served warm with a low-carb tomato sauce or enjoyed on their own.
Nutrition Facts
Calories |
2251 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.9 g | 232% | |
| Saturated Fat | 59.3 g | 296% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 617 mg | 206% | |
| Sodium | 5458 mg | 237% | |
| Total Carbohydrate | 52.1 g | 19% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 15.1 g | ||
| Protein | 112.0 g | 224% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 1982 mg | 152% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1885 mg | 40% | |
*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.
