Low Carb Rice Cakes with Cream Cheese
Delightfully light yet satisfyingly flavorful, these Low Carb Rice Cakes with Cream Cheese offer a guilt-free twist on a classic snack or appetizer. Made with nutrient-rich cauliflower, almond flour, and a touch of mozzarella cheese, these golden-baked treats are a low-carb dream for health-conscious food lovers. The creamy topping, infused with fresh chives and zesty lemon zest, adds a gourmet flair that's both refreshing and indulgent. Perfect for keto-friendly diets or anyone seeking a tasty low-carb alternative, these rice cakes are easy to prepare in under an hour and work beautifully as a sharable appetizer or snack. Whether you’re entertaining guests or treating yourself to a wholesome bite, these cauliflower rice cakes pair elegance with healthy eating in every bite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 medium head Cauliflower
- 1 cup Almond flour
- 2 large Eggs
- 1 cup Shredded mozzarella cheese
- 1 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 8 ounces Cream cheese
- 2 tablespoons, chopped Chives
- 1 teaspoon Lemon zest
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Cut the cauliflower into florets and pulse them in a food processor until you achieve a rice-like texture.
Transfer the cauliflower rice to a microwave-safe bowl and microwave on high for about 5 minutes until softened. Let it cool slightly.
Once cooled, use a clean kitchen towel to squeeze out excess moisture from the cauliflower rice.
In a large mixing bowl, combine the cauliflower rice, almond flour, eggs, shredded mozzarella, garlic powder, salt, and black pepper. Mix until all ingredients are well combined.
Scoop about 2 tablespoons of the mixture and form it into a patty. Place on the prepared baking sheet. Repeat with the remaining mixture.
Bake the cauliflower cakes in the preheated oven for 20-25 minutes or until they become golden brown, flipping them halfway through the baking time.
While the cakes are baking, prepare the cream cheese spread. In a small bowl, mix the cream cheese with chopped chives and lemon zest until smooth and well incorporated.
Once the cauliflower cakes are done, remove them from the oven and let them cool slightly on the baking sheet.
Spread a generous amount of cream cheese mixture over each cake before serving.
Garnish with additional chives if desired and serve immediately. Enjoy your low-carb rice cakes with cream cheese!
Nutrition Facts
Calories |
1983 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.1 g | 207% | |
| Saturated Fat | 67.1 g | 335% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 681 mg | 227% | |
| Sodium | 3488 mg | 152% | |
| Total Carbohydrate | 65.0 g | 24% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 21.4 g | ||
| Protein | 85.1 g | 170% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 1413 mg | 109% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 1901 mg | 40% | |
*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.
