Keto Cauliflower Arancini is gluten free, low carb, delicious and easy side dish, appetizer or snack anytime!
An Italian, Sicilian staple, Arancini is favorite snack to enjoy. It's basically a rice ball, usually using left over rice from the night before, stuffed with cheese, coated in bread crumbs, fried, then dipped in marinara sauce. I grew up eating this in my home and my Sicilian father still loves these carby treats today. So it makes perfect sense I'd want a low carb version of this classic Italian snack I loved growing up. While these pictures don't represent rice balls, more like fritters or patties, they are just as delicious and comforting as their traditional carb counterparts.
How to Make Keto Arancini
Obviously the main go to ingredient that works to replace rice is almost always cauliflower rice. You could probably also use Miracle Rice made from the konjac root if you prefer. Both will work for this recipe because it's really the spices and the cheese that are the flavor enhancers in this keto arancini recipe. Using pork rinds to replace bread crumbs is simple to do if you have a food processor. You can also purchase pork rind panko already done for you. Adding a small amount of parmesan makes for a nice salty, crunchy outer coating.
If you're bothered by the fact that these are not in the ball shape of traditional arancini, add enough almond flour to the rice mixture and you should be able shape them into balls. Honestly though, why go through more work as it's much easier to just let them flatten as a fritter.
Tools to Make Cauliflower Arancini
Cast Iron Skillet-Having a cast iron skillet is fabulous for so many recipes. It heats up so evenly and truly gets any food crispy in the skillet. I highly recommend this pan. You can even use it for dessert like my Chocolate Chip Skillet Cookie Pie!
Our membership is simple. You can subscribe for a month to try it out or you can subscribe for a yearly membership. Each Friday you will get a meal plan that comes to your email. You'll have that early in order to go food shopping before the meal plan begins on Sunday. You will be able to view and print the meal plan and the shopping list. If you don't like a meal, simply delete it and swap it with another meal you like. The shopping list will automatically adjust. It's the best software available out there for a customizable menu plan. Not many other low carb or keto meal plans allow you the option to remove, add, start with a blank menu and create your own if you so wish. Learn More about our meal plans!
Cheesy Keto Cauliflower Arancini
Cheesy Keto Cauliflower Arancini
- 2 cups cauliflower rice
- 2 tablespoon chicken stock
- 2 tablespoon cream cheese
- ½ teaspoon Italian herbs dried, or 2 teaspoon of fresh
- ½ cup mozzarella grated
- ½ cup pork rinds
- 2 tablespoon parmesan
- 1 egg
- 72 grams mozzarella (or 2.5 ounces) 8 - ½ inch cubes of mozzarella
- Place the cauliflower rice and stock into a frying pan and heat over medium heat.
- Add the cream cheese and herbs and stir over the hot stove until the cream cheese has melted and is stirred through.
- Sprinkle in the grated mozzarella and stir until it is mixed through and melted (this is what will hold the cauliflower together).
- Remove from the heat, spread the mixture in a layer over the bottom of the pan and let cool for approx. 10 minutes. (It will be too soft and melty when it is hot, so cooling allows you to roll the balls.)
- Pre-heat your oven to 400⁰ F, fan forced.
- While the mixture cools, in a food processor, process the pork rinds and parmesan together to form a crumb mix and place them into a shallow bowl.
- In another bowl, beat the egg.
- Line a baking tray ready to place the balls for cooking.
- Divide the mixture into eight.
- Place one portion into the palm of your hand (moisten with water if you’re worried about sticking) and flatten out into a disc.
- Sit one cube of mozzarella in the center and then fold and roll the mixture around it to enclose.
- Roll the disc in the egg wash and then the pork rinds and then place on the tray.
- Repeat with remaining mixture to form eight arancini in total.
- Spray with olive oil and bake for 20 minutes until melty and brown. They will flatten out a bit while cooking.
- Optional: Serve with a marinara dipping sauce.
- Store in an airtight container in the fridge for up to 1 week.