Low Carb Kartoffelpuffer
Reimagine a beloved German classic with this *Low Carb Kartoffelpuffer* recipe! By swapping traditional potatoes for nutrient-packed cauliflower, these golden, crispy potato pancakes deliver comforting flavor without the carb overload. Grated cauliflower forms the base, enhanced with almond flour, fragrant garlic, nutmeg, and fresh parsley for a subtly spiced twist. These low-carb fritters are pan-fried in olive oil to create a perfectly crunchy exterior while staying delightfully tender inside. Ready in just 40 minutes, this recipe is ideal for a wholesome brunch, a unique appetizer, or a side dish served alongside sour cream or applesauce. Whether you're embracing keto or simply looking for a healthier take on German comfort food, these Low Carb Kartoffelpuffer are sure to satisfy!
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Recipe Information
Ingredients
- 1 medium cauliflower head
- 2 large egg
- 0.5 cup almond flour
- 0.5 medium onion
- 1 large garlic clove
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon nutmeg
- 4 tablespoons olive oil
- 2 tablespoons chopped parsley
Instructions
Begin by chopping the cauliflower into florets and grating them using the large holes of a box grater, or you can pulse them in a food processor until they reach a rice-like consistency.
Transfer the grated cauliflower into a clean kitchen towel and squeeze out any excess moisture as much as possible. This will help the pancakes hold their shape.
Finely chop the onion and garlic. In a large mixing bowl, combine the grated cauliflower, chopped onion, garlic, eggs, almond flour, salt, black pepper, and nutmeg. Stir until the mixture is evenly combined.
Heat olive oil in a large skillet over medium heat. Once hot, scoop about 1/4 cup of the mixture into the pan, flattening each scoop into a thin patty.
Cook each potato pancake for about 3-4 minutes on each side, or until they are golden brown and crispy. You may need to adjust the heat so they don't burn.
Once cooked, transfer the pancakes to a paper towel-lined plate to drain any excess oil.
Repeat the process with the remaining mixture, adding more oil to the pan as needed.
Serve hot with a sprinkle of chopped parsley and enjoy with a dollop of applesauce or sour cream, if desired.
Nutrition Facts
Calories |
1173 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.5 g | 125% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 9.2 g | ||
| Cholesterol | 439 mg | 146% | |
| Sodium | 1467 mg | 64% | |
| Total Carbohydrate | 51.7 g | 19% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 17.6 g | ||
| Protein | 37.2 g | 74% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 314 mg | 24% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1537 mg | 33% | |
*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.
