Nutritional Info:
Calories: 155, Fat: 11g, Carbs: 5g, Fiber: 2g, Protein: 10g, Net carbs: 3g
| Prep Time | 25 minutes |
| Cook Time | 17 minutes |
| Servings |
Servings
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Ingredients
For the filling:
- 1 tbsp Butter preferably grass-fed
- 170 gm Cauliflower finely chopped
- 1 medium Onion
- 3/4 tsp Salt to taste
- 1 tbsp fresh ginger root minced
- 1/2 tsp coriander ground
- 1 tsp garam masala ground
- 1 tsp cumin ground
- 1/4 tsp cumin seeds whole
- 1/8-1/4 tsp red chili flakes
- 1/4 cup fresh cilantro chopped
For the dough:
- 3/4 cup superfine almond flour
- 1/4 tsp cumin
- 1/2 tsp Salt
- 227 gm part-skim mozzarella cheese finely shredded
Ingredients
For the filling:
For the dough:
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Instructions
For the filling:
- Preheat a large skillet over medium heat. Add butter and wait and when butter has melted and stopped foaming, add the cauliflower and onions.
- Sprinkle the salt over the vegetables. Cook, stirring occasionally, until the vegetable edges have started to brown or are cooked through.
- Stir in ginger roots, coriander, garam masala, ground cumin, cumin seeds, and chili flakes. Stir only for 1-2 minutes to toast all the spices. Turn off the heat.
- Stir in the cilantro. Taste and adjust seasoning then add salt to taste.
- Preheat the oven to 375º Fahrenheit or 190º Celcius. Have a rolling pin, 2 pieces of parchment, and a baking sheet available.
For the dough:
- Set up a double boiler. You can use a large saucepan with about 1 1/2-2 inches of water in it and a medium mixing bowl that fits on top.
- Bring the water in the lower part of the double boiler to a simmer over high heat. Once it is simmering, turn the heat to a low point.
- Start placing the almond flour, cumin, salt, and mozzarella in the top part of the double boiler. Stir together.
- Place the bowl containing the almond flour mixture over the simmering water. Be careful not to burn yourself with the hot bowl or with steam escaping. I use a silicone mitten to hold the bowl.
- Stirring the mixture constantly, heat until the mozzarella cheese melts and the mixture forms a dough.
- Turn the dough out onto one of the pieces of parchment and knead a few times to equally distribute the ingredients. Shape the dough into a thick rectangle and cover with the second sheet of parchment. Roll dough into a rectangle about 8 inches wide by 16 inches long.
- Cut the dough rectangle, lengthwise in half, then crosswise in half. Then cut each of the four sections, crosswise in half to form 8 four inch squares.
To assemble:
- Spoon the filling onto the center of each square, divide it equally among the squares. Fold the squares on the diagonal to form triangles and pinch the edges closed. Place one of the pieces of parchment used to roll out the dough onto a baking sheet, then place the samosas on the sheet.
- Make fork holes in each samosa to provide a place for steam to release. Bake for 14-17 minutes or until golden brown.
Summary
Recipe Name
Keto Samosa Recipe
Author Name
InstaFitness
Published On
Preparation Time
Cook Time
Total Time
Average Rating
Based on 9 Review(s)