Keto Buffalo Cauliflower

4.9 net carbs per portion

Enjoy hot!

Time Required
50 mins



  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper. Place a cooling rack on top of the baking sheet and lightly oil rack with oil spray. Set aside.
  2. In a large bowl, whisk together almond flour, paprika, garlic powder, salt, and pepper. Set aside.
  3. In another bowl, beat egg whites and heavy cream until well combined. Set aside.
  4. Trim cauliflower feet and leaves, discard. Cut the cauliflower into bite-sized florets about 1 1/2 inches.
  5. To coat the florets - see my picture above in this post for visual help - or follow the directions below. Start by dipping one cauliflower floret into the egg white batter, leave it for a few seconds above the bowl to remove the excess egg white. Then, press in the bowl with almond flour mixture. Use clean, dry fingers to sprinkle some almond flour mixture to coat the other side of the florets. Use a clean fork to transfer from the almond flour bowl to the baking rack. Don't touch the almond flour mixture with wet fingers or forks as it would form lumps.
  6. Lay the coated florets on the prepared baking rack. Bake for 20 minutes.
  7. Meanwhile, in a small bowl combine hot sauce, olive oil, and sweetener.
  8. Remove the baking sheet from the oven, and brush each cauliflower bite with the hot sauce mixture using a pastry brush.
  9. Return the tray to the oven for another 20 minutes.
  10. Enjoy hot!


Share your story with us on Instagram

[grace id="1"]