These Keto Cheesy Bacon Cauliflower Bites are cheesy and delicious. They also have bacon and we do love our bacon!
To rice the cauliflower you can pulse it in a food processor or even just use a cheese grater. I used a cheese grater.
In large mixing bowl, combine riced cauliflower, bacon, softened cream cheese, goat cheese, sharp cheddar cheese, sharp garlic white cheddar cheese, 1/2 cup grated Parmesan, minced garlic, 1/2 tsp. Italian seasoning, sea salt and pepper. Mix until all ingredients are well incorporated. Refrigerate 1-2 hours to allow to firm.
Combine crushed pork rinds, remaining 1 cup Parmesan cheese, remaining 1/2 tsp. Italian seasoning, onion powder and garlic powder. This mixture will be your breading.
After cauliflower mixture has had time to chill and firm, roll mixture into even balls. I made mine approximately an inch and a half to two inches in diameter. This made 30 balls. Freeze for 3 Hours, up to overnight.
In a large pan, heat about one inch of oil over medium-high to high heat. Using different oils will change the temperature at which you should heat it. Be sure to check the smoke point for any oil you choose to use. When I am frying things stove-top I use my non-stick wok. The high sides help prevent splatter and it makes for easy clean up.
Roll each ball in breading mixture until well and evenly coated. When oil is nice and hot, drop balls in 5 or 6 at a time. Fry about 7 Minutes, flipping once, until they are a nice even golden brown all over.
Remove from oil and let cool on a paper towel. The paper towel will soak up excess grease. I served these with a low-carb marinara and also ranch dressing. They both made for great dips.
Servings 8
- Amount Per Serving
- Calories 280
- % Daily Value *
- Total Fat 19g30%
- Net Carbohydrate 5g2%
- Dietary Fiber 2g8%
- Protein 19g38%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
To rice the cauliflower you can pulse it in a food processor or even just use a cheese grater. I used a cheese grater.
In large mixing bowl, combine riced cauliflower, bacon, softened cream cheese, goat cheese, sharp cheddar cheese, sharp garlic white cheddar cheese, 1/2 cup grated Parmesan, minced garlic, 1/2 tsp. Italian seasoning, sea salt and pepper. Mix until all ingredients are well incorporated. Refrigerate 1-2 hours to allow to firm.
Combine crushed pork rinds, remaining 1 cup Parmesan cheese, remaining 1/2 tsp. Italian seasoning, onion powder and garlic powder. This mixture will be your breading.
After cauliflower mixture has had time to chill and firm, roll mixture into even balls. I made mine approximately an inch and a half to two inches in diameter. This made 30 balls. Freeze for 3 Hours, up to overnight.
In a large pan, heat about one inch of oil over medium-high to high heat. Using different oils will change the temperature at which you should heat it. Be sure to check the smoke point for any oil you choose to use. When I am frying things stove-top I use my non-stick wok. The high sides help prevent splatter and it makes for easy clean up.
Roll each ball in breading mixture until well and evenly coated. When oil is nice and hot, drop balls in 5 or 6 at a time. Fry about 7 Minutes, flipping once, until they are a nice even golden brown all over.
Remove from oil and let cool on a paper towel. The paper towel will soak up excess grease. I served these with a low-carb marinara and also ranch dressing. They both made for great dips.