Low Carb Dutch Kroketten
Elevate your snack game with these irresistible Low Carb Dutch Kroketten, a guilt-free twist on the beloved traditional Dutch meat croquettes. Packed with rich, savory ground beef and creamy goodness from cream cheese, this recipe swaps out conventional breadcrumbs for almond flour, making it keto-friendly and gluten-free. From the perfectly spiced filling—enhanced with nutmeg, garlic powder, and onion powder—to the crispy golden coating achieved by shallow frying in olive oil, every bite is bursting with flavor. Ideal for satisfying cravings without breaking your low-carb goals, these kroketten are perfect as an appetizer or snack. Easy to prepare and boasting just 30 minutes of prep time, they’re a delicious way to indulge without compromise. Serve them hot with your favorite dipping sauce for a crowd-pleasing treat!
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Recipe Information
Ingredients
- 500 g ground beef
- 30 g butter
- 250 ml beef broth
- 80 g cream cheese
- 30 g coconut flour
- 2 tsp xanthan gum
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 tsp ground nutmeg
- 100 g almond flour
- 2 large egg
- 200 ml olive oil
Instructions
In a large skillet, melt the butter over medium heat. Add the ground beef and cook until well browned, breaking it apart with a spatula as it cooks.
Once the beef is cooked, add the onion powder, garlic powder, salt, black pepper, and nutmeg. Stir well to combine.
Pour in the beef broth and stir in the cream cheese until melted and fully incorporated.
Sprinkle the coconut flour and xanthan gum over the mixture, stirring continuously to thicken. Once thickened, remove from heat and let the mixture cool slightly.
Transfer the mixture to a large bowl and refrigerate for at least an hour, or until firm enough to handle.
Take the mixture from the refrigerator and shape into small log shapes (about 2-3 inches long and 1 inch thick).
In a shallow bowl, beat the eggs. In another bowl, place the almond flour.
Dip each beef log into the egg, then roll it in the almond flour to coat. Ensure each croquette is fully covered.
Heat the olive oil in a large pan over medium-high heat. Fry the kroketten in batches, turning occasionally, until golden brown on all sides (about 4-5 minutes per batch).
Remove them with a slotted spoon and let drain on a paper towel-lined plate. Serve hot.
Nutrition Facts
Calories |
4260 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 400.7 g | 514% | |
| Saturated Fat | 106.5 g | 532% | |
| Polyunsaturated Fat | 23.8 g | ||
| Cholesterol | 944 mg | 315% | |
| Sodium | 4360 mg | 190% | |
| Total Carbohydrate | 54.0 g | 20% | |
| Dietary Fiber | 27.0 g | 96% | |
| Total Sugars | 9.5 g | ||
| Protein | 133.4 g | 267% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 437 mg | 34% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 1832 mg | 39% | |
*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.
