Low Carb Authentic Dutch Bitterballen
Indulge in the rich, savory taste of traditional Dutch street food with a health-conscious twist, thanks to this Low Carb Authentic Dutch Bitterballen recipe. Perfectly crispy on the outside and irresistibly creamy within, these iconic meat-filled snacks are crafted using finely chopped steak, almond flour, and nutrient-rich coconut flour, keeping them keto-friendly without sacrificing flavor. Enhanced with the earthy warmth of nutmeg and a hint of Parmesan, these bite-sized delights are fried to golden perfection in olive oil, making them ideal for low-carb diets. Serve them piping hot with your favorite mustard or dipping sauce for an appetizer or snack that's equal parts indulgent and guilt-free. Perfect for gatherings or as a comforting treat, these low-carb bitterballen brilliantly capture the authentic flavors of the Netherlands with a modern, healthy spin!
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Recipe Information
Ingredients
- 50 grams Butter
- 300 grams Steak (or beef chuck), finely chopped
- 3 large Eggs
- 100 grams Almond flour
- 2 teaspoons Xanthan gum
- 250 milliliters Beef stock
- 0.5 teaspoon Nutmeg
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 50 grams Coconut flour
- 50 grams Parmesan cheese, grated
- 500 milliliters Olive oil (or other preferred low-carb oil) for frying
Instructions
Melt the butter in a large skillet over medium heat. Add the finely chopped steak and cook until browned on all sides, about 5 minutes.
Add the beef stock to the skillet and simmer until the meat is tender and the liquid has reduced by half, about 15 minutes.
In a small bowl, beat two of the eggs. Gradually add the almond flour and xanthan gum while stirring to create a thick paste. Set aside.
Once the meat is cooked, reduce the heat to low and stir in the nutmeg, salt, and pepper.
Stir the almond flour paste into the meat mixture, ensuring it is evenly combined. Cook for an additional 3-4 minutes until the mixture thickens. Remove from heat and let it cool completely.
Once cooled, shape the mixture into small round balls about 1 inch in diameter. Place them on a tray lined with parchment paper and freeze for at least 30 minutes, or until firm.
In a shallow bowl, beat the remaining egg. In another bowl, combine the coconut flour and grated Parmesan cheese.
Dip each bitterballen into the beaten egg, then roll in the coconut flour and Parmesan mixture ensuring they are fully coated.
Heat the olive oil in a deep frying pan or pot over medium-high heat until it reaches 180°C (350°F).
Fry the bitterballen in batches, being careful not to overcrowd the pan, until they are golden brown and crispy, about 3 minutes per batch.
Remove the bitterballen from the oil and drain on paper towels.
Serve hot with your choice of mustard or dipping sauce and enjoy!
Nutrition Facts
Calories |
1637 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.3 g | 216% | |
| Saturated Fat | 34.8 g | 174% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 835 mg | 36% | |
| Total Carbohydrate | 13.8 g | 5% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 2.0 g | ||
| Protein | 26.6 g | 53% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 216 mg | 17% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 488 mg | 10% | |
*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.
