Keto Tater Tots

You won’t believe these “tater tots” are potato-free! Their taste and texture is spot on! Crunchy on the outside and tender on the inside. Dip them in sugar free ketchup and relive a taste from your childhood. There are a lot of faux-tato tot recipes out there, and I’ve made quite a few, but this recipe is my favorite, by far. So simple and requiring only a few ingredients, plus some spices you already have in your cabinet. Make dinner fun tonight!!

Keto Tater Tots

Makes 2 servings

6 ounces frozen riced cauliflower (about 2 cups)

½ cup whole milk cottage cheese (4%)

1/4 teaspoon salt

Ground pepper to taste

1/8 teaspoon garlic powder

1/8 teaspoon onion powder

1/8 teaspoon paprika (I used sweet paprika, but smoked paprika would be good too)

2 tablespoons + 1/3 cup pork rind panko

1. Cook riced cauliflower in a skillet over medium heat until thawed and beginning to be tender. Remove to a plate, covered with a paper towel, and allow the excess liquid to wick away.

2. Meanwhile, blitz the cottage cheese in a food processor or blender until smooth. Transfer to a bowl and add the salt, pepper, garlic powder, onion powder, paprika and 2 tablespoons pork rind panko. Stir to combine.

3. Add the cooled cauliflower and stir to combine. Form mixture into tots, roll them in the remaining 1/3 cup pork rind panko that has been spread in a layer on a plate and place them on a baking sheet that has been greased well. Spray the top of each tot with cooking spray or brush lightly with avocado oil.

4. Bake in a 450°F oven for about 20 minutes (in a convection oven or air fryer, cook at 425°F), turning each tot over halfway through cooking. Continue baking until lightly browned. Remove from oven and allow the tots to cool on the baking pan for a few minutes to firm up a bit. Serve with sugar-free ketchup, if desired. Enjoy! 

5. Storage: These are best served immediately, but leftovers can be stored in a covered container in the refrigerator and reheated on a baking sheet in a 375°F oven for 10 to 12 minutes, or until heated through and the pork rind panko coating crisps up.

Nutritional Information per serving (½ recipe): 121 calories, 6.8 g carbohydrates (2.1 g dietary fiber, 3.6 g sugars), 5 g total fat (2.5 g saturated fat, 0 g trans fat), 25 mg cholesterol, 675 mg sodium, 60.9 mg calcium, 6 mg potassium, 65 IU Vit A, 42 mg Vit C, 13.6 g protein. Net carbs per serving: 4.7 grams

Photos and recipe by Kathy Sheehan, copyright 2023

All rights reserved. Please do not duplicate without the authors permission.