Keto Cauliflower Hashbrown Patties Recipe | @Atkins

Keto Cauliflower Hashbrown Patties Recipe

Atkins Keto Cauliflower Hashbrown Patties
Net Carbs
Prep Time: 20 Minutes
Cook Time: 60 Minutes
Phase: Phase 2
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.









calculator How to Calculate Atkins Net Carbs

How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)



  • 907 g Cauliflower, raw
  • 2 cup(s) Mozzarella cheese, shredded, whole milk (1 cup= 113 g)
  • 2 Tbsp Chives, fresh, chopped
  • 0 3/4 tsp Salt
  • 0 3/4 tsp Garlic Powder
  • 0 1/2 tsp Spices, Onion powder
  • 0 1/2 tsp Black Pepper, ground
  • 2 each Egg (1 large fresh, whole, raw egg = 50g)
  • 35 g Pork skin rinds
  • 5 Tbsp Parmesan Cheese, grated (1 tbsp= 6.2g)
  • 2 1/2 Tbsp Almond Flour, Blanched
  • 28 serving Olive Oil Pam (0.5g = 0.6sec spray)


Ingredient note: We suggest using a whole head of cauliflower for this recipe that weights about 2 pounds after being trimmed of leaves.

  1. Remove leaves from the cauliflower head. Add 1 cup water to an instant pot with trivet inserted. Place whole head of cauliflower on the trivet, seal, and pressure cook on high for 1 minute, allowing a natural pressure release for 5 minutes. Alternatively, steam the cauliflower (including stem) until tender but not mushy.
  2. Grate the cooked cauliflower (including stem) either using a food processor or the large holes on a box grater. Place in a large bowl and combine with the mozzarella shreds, 1 tablespoon diced fresh chives, salt, ½ teaspoon garlic powder, onion powder, and pepper until evenly mixed. In a small bowl, whisk the eggs, then fold into the cauliflower mixture until evenly distributed.
  3. Heat air fryer to 390°F. In a medium bowl, combine crushed pork rinds, grated parmesan cheese, almond flour, and ¼ teaspoon garlic powder. Use a ¼ cup measuring cup to form 20 patties from the cauliflower mixture (about 59 grams and ½-inch thick each), on parchment covered baking sheets. Sprinkle 1 teaspoon of the parmesan cheese mix evenly over each patty, spray with a light layer of olive oil, flip each patty and repeat. Fry patties in a single layer in the air fryer for 4-5 minutes, flip and cook for another 4-5 minutes, or until golden and crispy.
  4. Eat immediately, or store in an airtight container in the freezer for up to 3 months. To reheat from frozen, place in a 390° air fryer for 3 minutes, or until warmed through. One cauliflower patty is one serving.

Cooking Tip