Sometimes it’s hard when you can’t have the little treats you used to eat before you started living a keto lifestyle. Made with cauliflower instead of potatoes, these keto-friendly tater tots will satisfy any craving you might have for fries with your burger. They are also good with eggs at breakfast instead of potato hash browns.
Makes 4 servings
Preheat the oven to 375°F. Have a 24-cup mini muffin tin ready.
Heat the frozen riced cauliflower in the microwave as instructed on the package. Drain and pat with paper towels to remove any excess liquid.
In a large bowl, mix together the cauliflower, Parmesan, onion powder, garlic powder, salt, and pepper until fully combined. Add the olive oil and cheddar and mix together completely.
Spoon the mixture into the mini muffin tin, dividing evenly among the cups. Using a fork, press the mixture down into each cup. Bake for about 20 minutes, until the tots are golden brown. Serve hot.
Store any leftovers in a covered container in the refrigerator for up to 2 days or in the freezer for up to 2 months. To reheat, defrost if frozen, and microwave for 30 to 45 seconds.
Nutritional Info (per serving)
Calories 109, fat 8.2 g, protein 5.7 g, carbs 4.2 g, fiber 1.7 g