Updated: Jan 22
This is probably the greatest day of my keto journey, because today I am bringing you a recipe of a keto french fry. I'm not a fan of jicama fries, so I decided that I needed to find a way to make keto french fries out of cauliflower. It took some work, but the results were well worth it!
Prep Time: 10 minutes
Freeze Time: 2 hours+
Bake Time: 15 minutes
Macros Per Serving:
Total Carbs: 12g
Net Carbs: 3g
(Ingredients can be purchased by clicking on the green link)
8 OZ Cauliflower, cooked to tender and drained
1 TBSP Olive Oil
1/4 Cup Grated Parmesan Cheese
1/2 Cup Miracle Flour (Lupin Flour)
2 OZ Cream Cheese, melted
1/2 TSP Pink Salt
1/4 TSP Ground Black Pepper
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Let's Do This:
If you have not already done so, cook your cauliflower based on the package instructions to be very tender. Usually this is the longest cook time option.
Melt your cream cheese in a microwave or on the stove.
Combine all ingredients in a food processor.
Run on high until the mixture is smooth. Scrape the edges as needed.
Transfer mixture to a gallon sized zip lock bag.
Cut a small section of one corner off of the bag to form a piping bag.
On a baking sheet lined with parchment paper, pipe even strips in your desired size. Around 3 inches.
Place baking sheet in the freezer for at least 2 hours. I usually leave mine over night.
If you are going to store them for a while, transfer the frozen fries to a zip lock bag and store in the freezer.
Preheat your oven to 400F. This will work with a deep fryer or air fryer, but the temperatures and times will need adjusting.
Transfer frozen french fries to a baking rack on top of a baking sheet. This prevents the bottoms from becoming too dark.
Baked for 12-15 minutes. This bake time can vary A LOT depending on the size of your fries. Keep an eye on them. When the tips start to become a deeper brown than the center, check for doneness by feeling a fry. If it feels crispy and easily releases from the rack, then it is done. If it feels soft and stuck to the rack, bake longer.