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Keto Arancini Balls - Cauliflower Rice Risotto Balls
You won’t miss rice at all with our Keto Arancini Balls! These delicious cauliflower risotto balls are tender, cheesy and are super easy to make!
Prep Time
15
minutes
mins
Cook Time
40
minutes
mins
Total Time
55
minutes
mins
Course:
Appetiser, Appetizer, Dinner, Main Course
Cuisine:
Italian
Servings:
4
servings
Calories:
352
kcal
Author:
Gerri
Ingredients
Arancini Mixture:
2
tablespoons
Olive Oil
3
cups
Cauliflower
riced
2
teaspoons
Dried Oregano
2
teaspoons
Dried Basil
1
teaspoon
Garlic Powder
1
teaspoon
Salt
½
teaspoon
White Pepper
2
tablespoons
Cream Cheese
softened
1
cup
Mozzarella Cheese
shredded
½
cup
Parmesan Cheese
shredded
2
Egg Yolks
Crumb Mixture:
⅓
cup
Almond Flour
¼
cup
Parmesan Cheese
grated
½
teaspoon
Salt
Instructions
Preheat your oven to 200C/390F. Line a cookie sheet with parchment paper and set aside.
Place a large saucepan over medium-high heat, add the oil and cauliflower rice. Saute for 2 minutes.
Add the oregano, basil, garlic powder, salt, and pepper and continue to cook for 4-5 minutes, until the cauliflower has softened.
Remove from the heat and stir through the cream cheese, until melted.
Add the cauliflower mixture to a mixing bowl and add the mozzarella and parmesan. Stir gently then leave to cool for 5 minutes.
Stir through the egg yolks.
In a small bowl, mix together the almond flour, parmesan cheese, and salt.
Use a large cookie scoop to portion out the cauliflower mix and shape into balls using wet hands.
Gently roll through the crumb mixture, then place onto the prepared cookie sheet - we got 12 balls
Spray the balls with olive oil cooking spray then bake for 20-25 minutes, until golden brown.
Serve with Keto Marinara Sauce and freshly grated parmesan cheese.
Nutrition
Calories:
352
kcal
|
Carbohydrates:
8
g
|
Protein:
19
g
|
Fat:
28
g
|
Saturated Fat:
10
g
|
Cholesterol:
140
mg
|
Sodium:
1399
mg
|
Potassium:
312
mg
|
Fiber:
4
g
|
Sugar:
3
g
|
Vitamin A:
580
IU
|
Vitamin C:
36
mg
|
Calcium:
445
mg
|
Iron:
2
mg