Ham & Cheese Cauliflower Fritters

Credit – https://alldayidreamaboutfood.com/low-carb-ham-cheese-cauliflower-fritters/
Servings20 to 24 fritters


  • 1 medium head cauliflower or 4 cups of riced cauliflower
  • 3 large eggs
  • 2 cups grated cheddar cheese
  • 1 1/4 cups finely diced ham or bacon crumbles
  • 3 tbsp coconut flour
  • 1 clove garlic minced
  • 1 tsp mustard powder
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • Plenty of oil or butter for the pan


  1. Chop cauliflower into 1/2 inch pieces and steam about 10 to 15 minutes, until quite soft. Drain well in a fine-mesh sieve. Mash up with a fork or potato masher, pressing to release as much liquid as possible. You don’t want it perfectly smooth, it should be a little chunky.
  2. Transfer cauliflower to a large bowl and add eggs, cheese, ham, coconut flour, garlic, mustard, salt and pepper. Stir well to combine.
  3. Heat a large non-stick skillet over medium heat and add oil or butter to the pan. Using 2 to 3 tablespoons at a time, form cauliflower mixture into flat patties, pressing together firmly. Don’t make them more than about 3 inches in diameter.
  4. When pan is hot, add a few of the cauliflower patties, being careful not to crowd them. Cook 3 to 5 minutes, until browned on the bottom, then flip carefully and cook another 3 to 5 minutes. Remove to a paper towel-lined plate and repeat with remaining patties.
  5. Serve hot.
Recipe Notes

Serves 8. Each serving has 4.55 g of carbs and 1.86 g of fiber. Total NET CARBS = 2.69 g.

Food energy: 223kcal
Saturated fatty acids: 10.10g
Total fat: 16.17g
Calories from fat: 145
Cholesterol: 118mg
Carbohydrate: 4.55g
Total dietary fiber: 1.86g
Protein: 12.92g
Sodium: 585mg

Little Coconut Flour Cheese Loaves


  • 1 stick butter softened
  • 1/2 cup coconut flour
  • 1 tsp baking powder
  • Salt and pepper to taste
  • pinch chili optional
  • 8 eggs – medium
  • 1 cup shredded cheese


  1. Mix the softened butter with the coconut flour, baking powder salt, pepper and chili (optional) until smooth.

  2. Add the eggs one at a time. Stir after each egg is added.

  3. Gently stir through the sliced spring onion and grated/shredded cheese (reserve some to top each loaf).

  4. Fill each mini loaf tin (or muffin cases).

  5. I like to top my mini loaves with a few pepperoni stick slices, then cover with some grated/shredded cheese and finally sprinkle a few pumpkin seeds over.

  6. Bake at 350F for 15 minutes, or until golden.

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