Keto Classic Swiss Rosti
Reinvent the beloved Swiss classic with this *Keto Classic Swiss Rosti* recipe! Made with grated cauliflower instead of potatoes, this low-carb twist captures all the crispy, golden perfection of the original while keeping it keto-friendly. Combined with almond flour, Parmesan cheese, and a touch of seasoning, these savory cauliflower rostis are pan-fried to perfection in butter, creating a crispy exterior and tender interior. Topped with fresh chives, this recipe is quick and easy, taking just 40 minutes from start to finish, and serves as an ideal guilt-free breakfast, snack, or side dish. Whether you're following a keto diet or simply looking for a creative way to enjoy cauliflower, this dish is bursting with flavor and texture you'll adore!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 medium-sized head Cauliflower
- 2 tablespoons Almond flour
- 0.5 cup Grated Parmesan cheese
- 2 large Eggs
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Garlic powder
- 0.25 teaspoon Onion powder
- 2 tablespoons Butter
- 2 tablespoons Chopped fresh chives
Instructions
1. Begin by trimming the leaves and the stem of the cauliflower. Cut it into quarters to easily access the core, which should be removed.
2. Using a box grater or a food processor with a grating attachment, grate the cauliflower into rice-sized pieces.
3. Place the grated cauliflower into a clean kitchen towel and wring out as much moisture as possible. This step is crucial to achieve a crispy rosti.
4. In a large mixing bowl, combine the drained cauliflower, almond flour, grated Parmesan cheese, and beaten eggs.
5. Season the mixture with salt, black pepper, garlic powder, and onion powder. Mix until all the ingredients are well incorporated.
6. Heat a large non-stick skillet over medium heat and add 1 tablespoon of butter. Once melted, add half of the cauliflower mixture to the skillet.
7. Use a spatula to press down the mixture into a flat, even layer and cook for about 5 to 7 minutes until the bottom is golden brown and crispy.
8. Carefully flip the rosti using a large plate or by flipping it directly in the skillet, then cook the other side for another 5 to 7 minutes.
9. Transfer the cooked rosti to a plate and repeat the process with the remaining butter and cauliflower mixture.
10. Once both rostis are cooked, garnish them with freshly chopped chives before serving.
11. Serve warm as a delightful keto-friendly breakfast or side dish.
Nutrition Facts
Calories |
706 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.9 g | 67% | |
| Saturated Fat | 24.9 g | 124% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 478 mg | 159% | |
| Sodium | 2835 mg | 123% | |
| Total Carbohydrate | 28.4 g | 10% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 9.9 g | ||
| Protein | 40.7 g | 81% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 643 mg | 49% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1578 mg | 34% | |
*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.
