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Cheesy Keto Cauliflower Arancini

These delightfully cheesy arancini balls are a perfect snack at the end of a long day. These are flavoured very simply with cheese and Italian herbs, but you could get adventurous and add all kinds of extras.
Prep Time 20 minutes
Cook Time 30 minutes
Servings 8
Calories 94kcal
Author Naomi Sherman

Ingredients

  • 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

Instructions

  • 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.

Notes

Net Carbs 2g

Nutrition

Serving: 1arancini | Calories: 94kcal | Carbohydrates: 3g | Protein: 7g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 40mg | Sodium: 189mg | Potassium: 144mg | Fiber: 1g | Sugar: 1g | Vitamin A: 196IU | Vitamin C: 19mg | Calcium: 113mg | Iron: 1mg