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CHEESY CAULIFLOWER FRITTERS

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CHEESY CAULIFLOWER FRITTERS Crispy cheese cauliflower fritters which are also keto, gluten free, low carb and wheat flour free. These make a great substitute for hash browns or potatoes for brunch.  I like making cauliflower fritters for brunch. They make a great substitute for hash browns or potatoes. Ingredients:  1   lb   cauliflower florets 1   cup   shredded cheddar cheese 2   large  eggs 2   tbsp   coconut flour 2   tbsp   finely chopped scallions   plus additional for garnish olive oil   for cooking cauliflower fritters sour cream   for garnish Instructions: Shred the cauliflower with a food processor or large cheese grater. Steam cauliflower until just tender. Mix in cheese with cauliflower while the cauliflower is still hot, until cheese is melted and evenly mixed in. Add in eggs, coconut flour and scallions. Mix until everything is evenly combined. Use a 1/4 cup to scoop cauliflower batter. Use the back of a spoon to compress and compact cauliflower mixture into the measuring
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Keto Lemon Yogurt Cake

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Keto Lemon Yogurt Cake

This Keto Lemon Yogurt Cake is the ultimate low carb dessert. With only 9 ingredients and less than 3g total carbs, it’s Yogurt Cake recipe worthy of your indulgence.

Ingredients

  • 1 cup almond flour
  • 1/4 cup protein isolate, I used ISOPURE
  • 1 cup sweetener, I used LAKANTO
  • 5 tbsp fresh lemon zest (zest from one big lemon)
  • 1/2 tbsp baking powder
  • 1/2 cup thick full fat yogurt, I used Fage 5%
  • 1/2 cup avocado oil
  • 1/4 cup lemon juice
  • 3 large eggs

Instructions

  • Mix all dry ingredients (1 Cup Almond Flour, ½ Cup Sweetener, ¼ Cup whey isolate, ½ tbsp baking Powder and 2 tbsp Lemon Zest).
    Mix well until frothy, avoid lumps and set aside.
  • Beat eggs and add yogurt. Beat until combined. Add oil, lemon juice and beat until everything is mixed and a smooth liquid is formed.
  • Now mix wet ingredients to dry and beat everything together. This batter should be smooth without lumps (except zest) and runny.
  • Preheat oven at 350F. Grease your cake pan with butter generously. Pour the batter in pan and Bake the cake for 20 min.
  • Check with toothpick to see if it’s totally cooked. If not cooked at the center, make a shape like your cake pan using aluminum foil and cover the outer circumference or edges where the cake is brown and cooked.
  • Bake cake for another 3-5 min until toothpick comes clean when cake is poked. The center will be tiny bit soft but that’s ok.
  • Bring cake out and let it cool. Once cooled, drizzle with lemon syrup (2 tbsp lemon juice + 3 tbsp powdered sweetener) and let the cake soak up. Drizzle powdered sweetener on top and more lemon zest if you like.
  • The cake is ready to serve.



Nutrition Information

The cake makes 8 servings and macros per serving:

Calories: 273Kcal
Protein: 11.2g
Fat: 23.8g fat
Net Carb: 2.2g

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