– 1 ½ cup Almond Flour – 1 tsp Paprika – ½ tsp Garlic Powder – 1 tsp Salt – 4 large Egg Whites – 2 tbsp Heavy Cream – 1 medium Cauliflower – ¼ cup Hot Sauce – 2 tbsp Olive Oil – 1 tbsp Sugar-free Maple Syrup
Combine Dry Ingredients
In a large bowl, whisk together almond flour, paprika, garlic powder, salt, and pepper. Set aside.
Prepare Egg Mixture
In another bowl, beat egg whites and heavy cream until well combined. Set aside.
Trim cauliflower feet and leaves, discard. Cut the cauliflower into bite-sized florets about 1 ½ inches.
Dip in Egg White
Dipping one cauliflower floret into the egg white batter, leave it for a few seconds above the bowl to remove the excess egg white.
Dip in Flour Mixture
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.
Lay Cauliflower on Rack
Lay the coated cauliflower florets on a baking rack lined with parchment paper.
Bake the Cauliflower
Bake the Keto Buffalo Cauliflower for 20 minutes in an oven preheated to 400°F (200°C).
Prepare Hot Sauce
Meanwhile, in a small bowl combine hot sauce, olive oil, and sweetener to make the Buffalo sauce.
Remove the baking sheet from the oven, and brush each cauliflower bite with the hot sauce mixture using a pastry brush.
Return the tray of Buffalo Cauliflower Bites with Hot Sauce to the oven for another 20 minutes.
NET CARBS FAT PROTEIN
Serving: 1/2 Cup Makes: 8 Servings
Prep: 10 Minutes Cook: 40 Minutes