Keto Kartoffelpuffer
Discover a low-carb twist on a German classic with this Keto Kartoffelpuffer recipe! Instead of traditional potatoes, these golden, crispy potato pancakes are made with cauliflower, almond flour, and Parmesan cheese, keeping them keto-friendly and absolutely irresistible. Perfectly seasoned with garlic powder, chives, and black pepper, these patties boast rich flavor and a satisfying crunch. Squeezing excess moisture from the cauliflower is the secret to their signature texture, while coconut oil ensures an evenly golden finish. Ready in just 35 minutes, this versatile dish is ideal as a side, appetizer, or even a savory brunch choice. Top them with a dollop of sour cream for an indulgent touch, and enjoy a guilt-free, carb-conscious delight that's sure to impress! Keywords: keto potato pancakes, cauliflower pancakes, low-carb Kartoffelpuffer.
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Recipe Information
Ingredients
- 400 grams Cauliflower florets
- 2 Eggs
- 50 grams Almond flour
- 30 grams Grated Parmesan cheese
- 2 tablespoons Chopped chives
- 1 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Coconut oil
- 4 tablespoons Sour cream (optional, for serving)
Instructions
Begin by grating the cauliflower florets using a grater or a food processor until they resemble rice grains.
Transfer the grated cauliflower into a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. This step is crucial for achieving a crispy texture.
In a large mixing bowl, combine the drained cauliflower, eggs, almond flour, grated Parmesan cheese, and chopped chives.
Add the garlic powder, salt, and black pepper to the mixture and stir until everything is well incorporated.
Heat the coconut oil in a large non-stick frying pan over medium-high heat.
Scoop about 2 tablespoons of the cauliflower mixture and form it into a small patty using your hands.
Carefully place the patties into the hot pan, being sure not to overcrowd. Cook for about 3-4 minutes on each side, or until golden brown and crispy.
Transfer the cooked pancakes onto a plate lined with paper towels to absorb any excess oil.
Serve the Kartoffelpuffer warm, optionally topped with a dollop of sour cream.
Nutrition Facts
Calories |
1034 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.7 g | 105% | |
| Saturated Fat | 40.1 g | 200% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 432 mg | 144% | |
| Sodium | 1975 mg | 86% | |
| Total Carbohydrate | 36.8 g | 13% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 11.8 g | ||
| Protein | 45.6 g | 91% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 675 mg | 52% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1483 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.
