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Keto-Friendly Sweet and Sour Cauliflower

This Keto-Friendly Sweet and Sour Cauliflower is a delicious twist on a classic dish, perfect for those following a low-carb lifestyle. The crispy cauliflower florets are tossed in a tangy and sweet sauce, making it an irresistible appetizer or side dish that everyone will love!
Course Appetizer
Cuisine Asian
Keyword Keto Appetizers, Keto sweet and sour, Low Carb Cauliflower, sweet and sour cauliflower
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
Calories 220kcal

Equipment

  • Baking sheet
  • Parchment paper
  • Mixing bowls
  • Whisk
  • Medium saucepan
  • Spatula

Ingredients

For the Cauliflower

  • 1 medium head cauliflower (about 2 lbs / 900 g), cut into florets
  • ½ cup almond flour
  • ¼ cup grated Parmesan cheese
  • 1 large egg
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • Oil for frying (such as avocado or coconut oil)

For the Sweet and Sour Sauce

  • ½ cup apple cider vinegar
  • ¼ cup soy sauce or tamari (for gluten-free)
  • ¼ cup sugar-free ketchup
  • 2 tablespoons erythritol (or any keto-friendly sweetener)
  • 1 teaspoon grated ginger
  • 2 cloves garlic minced
  • 1 tablespoon sesame oil
  • ½ teaspoon xanthan gum (optional, for thickening)

Instructions

  • Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • In a mixing bowl, whisk together almond flour, Parmesan cheese, garlic powder, onion powder, salt, and black pepper.
  • In a separate bowl, beat the egg. Dip each cauliflower floret into the egg, allowing the excess to drip off, then coat it in the almond flour mixture. Place the coated florets on the prepared baking sheet.
  • Bake the cauliflower in the preheated oven for 20-25 minutes, flipping halfway through, until golden brown and crispy.
  • In a medium saucepan over medium heat, combine apple cider vinegar, soy sauce, sugar-free ketchup, erythritol, ginger, garlic, and sesame oil. Stir well and bring to a simmer.
  • If you prefer a thicker sauce, sprinkle in the xanthan gum while whisking continuously until the sauce reaches your desired consistency. Remove from heat.
  • Once the cauliflower is done baking, transfer it to a large mixing bowl. Pour the sweet and sour sauce over the crispy cauliflower and gently toss until all the florets are well coated.
  • Serve immediately, garnished with sesame seeds or chopped green onions if desired. Enjoy your delicious Keto-Friendly Sweet and Sour Cauliflower!

Notes

This dish can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results to maintain crispiness.
Feel free to modify the sweetness of the sauce by adjusting the amount of erythritol to suit your taste.

Nutrition

Calories: 220kcal | Carbohydrates: 12g | Protein: 8g | Fat: 15g | Fiber: 4g | Net Carbs: 8g