Looking for a spicy morsel that satisfies your craving for buffalo wings, without the guilt.
You might be thinking, "But cauliflower? Really? Isn't that a bit boring?!" Trust me, this isn't your average veggie side dish.
Our Keto Buffalo Cauliflower recipe is about to spice up your low-carb life. It's crispy, it's fiery, and it's 100% keto-friendly.
While this recipe doesn't feature any Heylo products, it's a cracking low-carb option to have in your culinary arsenal. One serving packs 9.2g of protein and only 8.4g of carbs, with 3.5g of fibre. At just 218 calories, it's a satisfying snack or side that fits neatly into your macros.
We've swapped the traditional flour coating for almond flour, giving you that perfect crunch without the carbs. The buffalo sauce brings the heat, but feel free to adjust to your spice tolerance.
This easy recipe lets you enjoy a pub-food favourite without damaging your low-carb lifestyle. It's perfect as a snack, side, or even the star of a spicy vegetarian meal.
Love what you see? Save this recipe, share it with your spice-loving mates, or print it out and stick it on your fridge. Your future snack attack self will thank you!
Heidi Normanton
8
10 minutes
40 minutes
218
American
Lunch
A simple lower carb twist on the spicy classic
No Heylo products here, but it's a great low-carb recipe to have up your sleeve all the same. Perfect as a snack, side, or the main element of a delicious, spicy vegetarian meal.
You might want a classic blue cheese dip here to tame some of that heat!
Preheat your oven to 200°C
Wash the cauliflower and cut it into bite-sized florets.
In a large bowl, whisk together the almond flour, salt, paprika, and garlic powder.
In another bowl, beat the egg whites until frothy.
Dip each cauliflower floret into the egg whites, then coat it in the almond flour mixture. Place the coated florets on a baking sheet lined with parchment paper.
Bake the cauliflower for 20-25 minutes, or until golden brown and crispy, flipping halfway through.
While the cauliflower is baking, prepare the buffalo sauce. In a small saucepan, combine the hot sauce, heavy cream, and sugar-free maple syrup. Heat over low heat, stirring until well combined.
Drizzle the buffalo sauce over the baked cauliflower, or toss the florets in the sauce to coat evenly.
Serve immediately, optionally with a side of blue cheese dip to balance the heat.
