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Keto cauliflower hash browns

These keto cauliflower hash browns that you can make with your favorite add-ins are a low carb and gluten-free side dish, savory breakfast, or snack that is quick-to-make yet nutritious and delicious.
Prep Time10 mins
Cook Time18 mins
Total Time28 mins
Course: Appetizer, Side Dish, Snack
Cuisine: American
Keyword: Gluten-free appertizers, Keto appertizers
Servings: 8 patties
Calories: 100kcal
Author: Anna


  • Large (11-inch/28cm) non-stick skillet


  • 10 oz 300g frozen cauliflower rice pulsed in a food processor while still frozen; thaw and drain the excess of water if it appeared
  • 2 large eggs at room temperature
  • 1 small stock spring onion sliced
  • 1 teaspoon chili flakes optional if you don’t like spicy food
  • 1 teaspoon sesame seed oil
  • ½ cup 60g Gouda or cheddar cheese finely grated
  • 2 tablespoon almond flour
  • Salt to taste
  • Black pepper to taste
  • Olive oil avocado oil, or refined coconut oil for frying

For serving


  • In a large mixing bowl, add all of the ingredients and mix well.
  • Heat a generous amount of olive oil (so it covers the bottom of your pan with a thin layer) in a non-stick frying pan over a medium heat.
  • When hot, add around ¼ cup of the mixture to the pan and press with a spatula. Use the spatula to give a round shape to the hash browns and even out the sides.
  • Cover with a lid and cook for around 3 minutes or until golden brown. Remove the lid, flip, and cook for 3 minutes without the lid. Repeat with the rest of the batter.
  • When done, remove onto a plate or a large cutting board covered with a paper towel to rest. Serve with sour cream and freshly chopped green onions.




Serving: 1patty | Calories: 100kcal | Carbohydrates: 2g | Protein: 4g | Fat: 8g | Fiber: 1g | Sugar: 1g | Vitamin A: 233IU | Vitamin C: 12mg | Calcium: 72mg | Iron: 98mg