Keto Samosas
For the ultimate Keto Indian food experience – look no further than these delicious low-carb samosas. Samosas are quintessential to Indian cuisine, so we have made a low carb adaptation using a Keto fathead dough. The fathead dough is shaped into triangles around a low carb filling made of a spiced cauliflower mixture. The cauliflower mixture is made by sauteing onions together with cauliflower rice which is seasoned with warm Indian spices like garam masala, fresh ginger root, ground coriander, ground cumin, and red chili flakes. Once the mixture is cooked, a sprinkling of freshly chopped cilantro is added to the mix. The filling is then wrapped up in the Keto fathead dough and baked until golden brown and delicious.
How to Make It
Step 1
Preheat the oven to 350 F. To prepare the fathead dough, combine the mozzarella cheese and cream cheese in a microwave-safe bowl. Microwave on high for one minute to soften the cheese. To this mixture, add the egg white and coconut flour. Stir well to combine it all, ensuring no lumps or dry spots from the flour.
Step 2
Set the dough aside to cool to room temperature. Doing so will allow the dough to be stiffer and easier to work with. The dough should be malleable, not hot, and at room temperature.
Step 3
While the dough is cooling, heat a medium-sized saute pan over medium-high heat until hot. Add one tablespoon of ghee and swirl the pan to coat it with the fat. Add in the onions and stir for 30 seconds or until translucent. Add the cauliflower rice and the spices, including the garam masala, minced ginger root, ground coriander seed, ground cumin, and red chili flakes. Feel free to double the amount of chili flakes if you would like, or omit them completely. Cook the mixture until most of the moisture has evaporated from the rice, about 2-3 minutes. Make sure to stir well to help with this process. Allow the mixture to cool.
Step 4
Divide the fathead dough into eight pieces. Place one piece of dough in between two silicone mats. Gently roll it with a rolling pin until the piece is roughly a square shape and about ¼” thick.
Step 5
Gently peel back the top silicone mat to release it, leaving the dough pressed to the mat on the bottom. Fill the dough with some of the cauliflower rice. You will use the bottom silicone mat to fold the square piece of dough into a triangular shape.
Step 6
Then, using the bottom silicone mat, fold the square in half diagonally. At this point, it will not look like a triangle. Take the blunt edge of a butter knife and trim the edges to form a triangle shape.
Step 7
Press the edges down to seal them using wet fingertips. Transfer the triangle to a parchment-lined baking sheet. Repeat with the remaining pieces of dough.
Step 8
You may have some cauliflower filling left, and that is ok. It won’t affect the macros much. Bake the samosas for 22-25 minutes or until they are golden brown. Allow to cool slightly before serving.
Ingredients
- Mozzarella cheese
1.5 cup, shredded
- Cream cheese
2 oz
- Egg whites
1 large
- Coconut flour
6 tsp
- Ghee
1 tbsp
- Cauliflower rice
6 oz
- Onion
1 tbsp
- Garam masala
0.25 tsp
- Ginger
1 tsp
- Coriander Seed Ground Or Whole Dried
0.25 tsp
- Cumin, ground
0.25 tsp
- Chilli Flakes / Red Pepper Flakes
0.25 tsp
- Cilantro
1 tbsp