You won’t miss the rice at all with our Keto Arancini Balls recipe, these delicious cauliflower risotto balls are tender, cheesy, and are super easy to make.
This Keto Arancini Balls recipe makes 4 serves. 1 serving is 3 arancini balls and has 4g net carbs.
Store leftover Keto Arancini Balls in the fridge for up to 4 days, or freeze for up to 3 months.
Keto Arancini Balls Ingredients
- Arancini Mixture
- 2 tablespoons of Olive Oil
- 3 cups of cauliflower, riced
- 2 teaspoons of Dried Oregano
- 2 teaspoons of Dried Basil
- 1 teaspoon of Garlic Powder
- 1 teaspoon of Salt
- ½ teaspoon of White Pepper, ground
- 2 tablespoons of Cream Cheese, softened
- 1 cup of Mozzarella Cheese, shredded
- ½ cup of Parmesan Cheese, shredded
- 2 Egg Yolks
- Crumb Mixture
- ⅓ cup of Almond Flour
- ¼ cup of Parmesan Cheese, grated
- ½ teaspoon of Salt
How to Make Keto Arancini Balls
- 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 it 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.
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!
Rate it
Print Pin Share EmailServings: 4 servings
Calories: 352kcal
Unit Conversion
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: 352kcal | Carbohydrates: 8g | Protein: 19g | Fat: 28g | Saturated Fat: 10g | Cholesterol: 140mg | Sodium: 1399mg | Potassium: 312mg | Fiber: 4g | Sugar: 3g | Vitamin A: 580IU | Vitamin C: 36mg | Calcium: 445mg | Iron: 2mg
Made this recipe?Tag me at @myketokitchen
Want more delicious Keto Italian recipes; try our;
To make a larger batch of this Keto Arancini Balls recipe adjust the servings above.
