Low Carb Almond Crusted Sweet Potato Croquettes
Elevate your appetizer game with these irresistible Low Carb Almond Crusted Sweet Potato Croquettes, a perfect blend of wholesome ingredients and bold flavors. Featuring tender sweet potatoes mashed to perfection and seasoned with aromatic spices like garlic powder, onion powder, and paprika, these croquettes are coated in a crispy mixture of blanched almond flour, ground almonds, and Parmesan cheese for a delightful crunch. They’re baked, not fried, making them a healthier choice without compromising on texture or flavor. This gluten-free, low-carb recipe is ideal for those seeking a nutritious yet indulgent treat, whether served as a crowd-pleasing party appetizer or a savory side dish. Ready in under an hour, these golden croquettes offer a guilt-free way to enjoy sweet potatoes with almond benefits!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 medium Sweet potatoes
- 1 cup Blanched almond flour
- 0.5 cup Ground almonds
- 2 large Eggs
- 0.25 cup Grated Parmesan cheese
- 2 tablespoons, finely chopped Green onions
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Pepper
- 2 tablespoons Olive oil
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Peel and chop the sweet potatoes into small cubes. Place them in a pot of boiling water and cook until tender, about 10-12 minutes. Drain well.
In a large bowl, mash the sweet potatoes until smooth. Add the finely chopped green onions, garlic powder, onion powder, paprika, salt, and pepper. Mix until well combined.
In a separate bowl, whisk the eggs until frothy. Stir in the almond flour and grated Parmesan cheese until a sticky dough forms.
Using a spoon or your hands, take a small amount of the mashed sweet potato mixture and shape it into a croquette (oblong ball shape). Set aside on a plate.
Gently dip each croquette into the egg and almond flour mixture, making sure it's completely coated, then roll it in the ground almonds, pressing gently to make sure the coating sticks.
Place each coated croquette on the prepared baking sheet. Repeat the process with the remaining sweet potato mixture.
Drizzle or lightly brush each croquette with olive oil to help them crisp up while baking.
Bake in the preheated oven for 20-25 minutes, or until the croquettes are golden brown and crispy on the outside.
Let them cool slightly before serving. Serve as a delicious appetizer or side dish.
Nutrition Facts
Calories |
1622 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.6 g | 157% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 392 mg | 131% | |
| Sodium | 1812 mg | 79% | |
| Total Carbohydrate | 90.4 g | 33% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 21.4 g | ||
| Protein | 56.7 g | 113% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 784 mg | 60% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 1281 mg | 27% | |
*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.
