Keto Kabocha Korokke

Keto Kabocha Korokke is a deliciously unique Japanese croquette made with roasted kabocha squash and almond flour, offering a low-carb alternative to the traditional version. Baked to perfection, these korokke are crispy on the outside while remaining soft and savory on the inside.

Ingredients

• Kabocha squash - 200 grams
• Almond flour - 50 grams
• Egg - 1 large
• Green onion - 2 tablespoons, finely chopped
• Garlic powder - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Olive oil - 1 tablespoon (for brushing)
• Pork rinds (crushed) - 30 grams (for coating)

Steps

1. Preheat the oven to 200°C (400°F).
2. Cut the kabocha squash in half, remove the seeds, and place it cut side down on a baking sheet.
3. Roast the kabocha squash in the preheated oven for 25-30 minutes, or until tender.
4. Allow the squash to cool slightly, then scoop out the flesh and mash it in a mixing bowl.
5. Add almond flour, egg, green onion, garlic powder, salt, and black pepper to the mashed kabocha and mix until well combined.
6. Shape the mixture into small patties (about 4-5 cm in diameter).
7. Coat each patty with crushed pork rinds for a crispy texture.
8. Place the patties on a baking sheet lined with parchment paper and brush the tops lightly with olive oil.
9. Bake for 15-20 minutes, or until golden brown and crispy.
10. Serve warm and enjoy your Keto Kabocha Korokke!

Nutrition

• Calories: 220
• Protein: 8 g
• Carbs: 12 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 300 mg
• Cholesterol: 186 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 13 g
• Water: 0.1 L

Health Benefits

• Low in carbohydrates, making it suitable for ketogenic diets.
• Rich in vitamins and antioxidants from kabocha squash.

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