Keto Vegetable Samosa
Get ready to indulge in the irresistible flavors of a low-carb favorite with our Keto Vegetable Samosa recipe! Crafted from a gluten-free dough made with almond flour, coconut flour, and psyllium husk powder, these samosas are perfectly crispy and guilt-free. The hearty filling features a vibrant mix of cauliflower, spinach, and keto-friendly substitutes like zucchini, seasoned with aromatic spices such as garam masala, turmeric, and cumin for an authentic Indian-inspired taste. Easy to bake rather than fry, this recipe is ideal for anyone following a ketogenic lifestyle, offering all the satisfaction of traditional samosas without the carbs. Perfect for a snack, appetizer, or party fare, these samosas pair beautifully with a refreshing mint chutney or creamy yogurt dip. Prepare a delectable, health-conscious twist on a classic Indian treat in just under an hour!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 1 tablespoon Coconut flour
- 1 tablespoon Psyllium husk powder
- 1 teaspoon Baking powder
- 1 large Egg
- 4 tablespoons Unsalted butter
- 3 tablespoons Warm water
- 1 cup Cauliflower florets (finely chopped)
- 1 cup Spinach (chopped)
- 0.25 cup Green peas (optional, for keto-friendly serving, omit or substitute with diced zucchini)
- 2 cloves Garlic (minced)
- 1 teaspoon Ginger (grated)
- 1 teaspoon Ground cumin
- 1 teaspoon Garam masala
- 0.5 teaspoon Turmeric powder
- 0.25 teaspoon Cayenne pepper (optional)
- 1 teaspoon Salt
- 2 tablespoons Olive oil
- 2 tablespoons Fresh cilantro (chopped, for garnish)
Instructions
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine almond flour, coconut flour, psyllium husk powder, and baking powder. Mix thoroughly.
Add the egg, melted butter, and warm water to the dry ingredients. Mix well to form a smooth dough. Wrap the dough in plastic wrap and refrigerate for 10 minutes.
While the dough chills, heat olive oil in a skillet over medium heat. Add garlic and ginger and sauté for 1 minute until fragrant.
Add cauliflower, spinach, and peas (if using) to the skillet. Cook for 5–7 minutes until the vegetables soften. Stir in cumin, garam masala, turmeric, cayenne pepper (if desired), and salt.
Remove the filling from heat and allow it to cool slightly. Optionally, mix in chopped cilantro for added flavor.
Remove the dough from the refrigerator and divide it into 6 equal portions. Roll each portion into a ball, then flatten it into a circular disc between two sheets of parchment paper.
Place about 2 tablespoons of the vegetable filling in the center of each disc. Fold the circle into a semi-circle and pinch the edges closed to seal, forming a crescent shape. Repeat for all portions.
Carefully arrange the samosas on the prepared baking sheet. Brush the tops with a bit of olive oil for extra crispiness.
Bake in the preheated oven for 20–25 minutes or until golden brown and firm to the touch.
Allow the samosas to cool slightly before serving. Garnish with extra cilantro, if desired, and enjoy with a low-carb dipping sauce of your choice (e.g., mint chutney or yogurt dip).
Nutrition Facts
Calories |
2057 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.9 g | 234% | |
| Saturated Fat | 42.6 g | 213% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 344 mg | 114% | |
| Sodium | 3046 mg | 132% | |
| Total Carbohydrate | 81.0 g | 29% | |
| Dietary Fiber | 40.5 g | 145% | |
| Total Sugars | 14.0 g | ||
| Protein | 58.7 g | 117% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 625 mg | 48% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 1308 mg | 28% | |
*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.
