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prep time
6 h 10 min
cook time
12 min
ready time
6 h 22 min
Low Carb Ham And Cheddar Croquette
Spanish croquetas traditionally are made with a chicken or potato filling. This recipe gives tradition a little twist with a ham and cheddar filling. Make a big batch of these croquetas to enjoy as a snack throughout the week, or you can even pair it as a side with your breakfast or lunch. With a little protein, and plenty of full fat, these fried finger foods are keto perfection.
*Please note that you will need to use enough grapeseed oil to fill your cooking pan at least ½-inch high. The ingredient list below only accounts for enough oil that you will be ingesting.
Jessica L.
Net Carbs
5.8 g
Fiber
3.6 g
Total Carbs
9.5 g
Protein
25.5 g
Fats
33.7 g
435 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Cauliflower, Raw
8 ounce
Salt
0.25 teaspoon
Black Pepper
0.25 teaspoon
Nutmeg
0.25 teaspoon
Ham
1-½ ounce
Cheddar Cheese
¼ cup, shredded
Almond Flour
0.5 cup
Parmesan Cheese
1 cup, shredded
Raw Egg
1 large
Grapeseed Oil
2 tablespoon
Recipe Steps
steps 9
6 h 22 min
Step 1
Bring a large pot of water to a boil. Chop and boil your cauliflower until the vegetable is tender but does not fall apart - about 5-7 minutes.Step 2
Discard the water. In a food processor, combine the cauliflower with the salt, pepper, and nutmeg. Pulse until the cauliflower turns into a paste.Step 3
Next, chop the ham and add it to the food processor. Add in the cheese as well. Pulse once or twice - only enough to mix the ham and cheese into the filling.Step 4
Once the filling is cool enough to handle, use your hands or a spoon to form 6 large balls. They will be a little soft to handle, so do this part swiftly and immediately place them on a sheet tray or large dish.Step 5
After forming the croquetas, place them in a freezer. These croquetas need to be completely frozen to cook properly, so freeze for at least 6 hours. When you’re ready to begin cooking, combine the almond flour and shredded parmesan on a large dish. Whisk the egg in a small bowl, and set aside.Step 6
*Please see note in recipe description. In a large skillet, pour in grapeseed oil to about ½-inch to 1-inch high. Heat the oil on high heat. Only when the oil is ready, then (one at a time) remove each croqueta from the freezer, dip it first in the egg, then the almond flour mix, and then immediately into the oil.Step 7
Cook the croquetas on high heat for approx. 6 minutes, turning them over for even cooking. Use a pair of tongs for easy moving. When each side is fully cooked, the croqueta should easily release from your skillet.Step 8
Transfer the croquetas to a paper towel to absorb excess oil.Step 9
Allow to cool for a few minutes before enjoying!
