Keto Dutch Kroket
Indulge in the savory delight of Keto Dutch Kroket, a low-carb take on the classic Dutch comfort food. These golden, crispy croquettes feature a rich and flavorful filling of shredded beef, infused with the warm notes of nutmeg, garlic, and onion. Held together with gelatin for that perfect bite, these keto-friendly treats are coated in almond flour and psyllium husk for a satisfyingly crunchy crust. Fried to perfection in coconut oil, each kroket delivers a burst of traditional Dutch flavor, all while staying aligned with your ketogenic lifestyle. Perfect as a snack, appetizer, or main dish, these croquettes are an irresistible blend of tradition and health-conscious cooking.
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Recipe Information
Ingredients
- 50 g butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 250 ml beef broth
- 300 g cooked beef, shredded
- 2 teaspoons gelatin powder
- 150 g almond flour
- 50 g psyllium husk powder
- 2 large egg, beaten
- 500 ml coconut oil, for frying
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon nutmeg
Instructions
Melt the butter in a medium pan over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic and cook for an additional minute.
Pour in the beef broth and bring to a simmer.
Stir in the shredded beef and let it simmer for about 10 minutes until the mixture thickens slightly.
Sprinkle the gelatin powder over the beef mixture and stir well until completely dissolved. Season with salt, black pepper, and nutmeg.
Pour the beef mixture into a rectangular dish and refrigerate for at least 2 hours, or until firm.
Once the beef mixture is firm, divide it into 12 equal portions and shape them into croquettes.
Prepare three separate bowls: one with almond flour, one with beaten eggs, and one with psyllium husk powder.
Roll each croquette in almond flour, then dip in the beaten egg, and finally coat with psyllium husk powder. Repeat the egg and psyllium husk powder coating if necessary.
Heat the coconut oil in a deep frying pan over medium-high heat.
Fry the croquettes in batches, turning occasionally, until golden brown and crispy, about 5 minutes per batch.
Remove the croquettes with a slotted spoon and drain on paper towels. Serve warm.
Nutrition Facts
Calories |
6860 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 679.9 g | 872% | |
| Saturated Fat | 484.7 g | 2424% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 765 mg | 255% | |
| Sodium | 3640 mg | 158% | |
| Total Carbohydrate | 90.8 g | 33% | |
| Dietary Fiber | 57.5 g | 205% | |
| Total Sugars | 11.2 g | ||
| Protein | 145.6 g | 291% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 655 mg | 50% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 2988 mg | 64% | |
*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.
