Keto Caramelized Onion and Cheddar Fritters

Name: Keto Caramelized Onion and Cheddar Fritters
Prep time: 35 min
Cook time: 25 min
Yield: 20 fritters

keto fritters caramelized-onions cheddar low-carb appetizers gluten-free

Appetizers

These crispy keto fritters combine sweet caramelized onions with sharp cheddar in an almond flour base, creating golden appetizers with only 3g net carbs each, perfect for entertaining or snacking.

Recipe Details

Units:

Metric Imperial

Servings:

Prep: 35 Cook: 25

Ingredients

3 large3 large yellow onions, thinly sliced
60g1/4 cup unsalted butter
30ml2 tbsp olive oil
2.5ml1/2 tsp salt (for onions)
200g2 cups super-fine almond flour
30g1/4 cup coconut flour
7.5ml1 1/2 tsp baking powder
225g2 cups sharp cheddar cheese, shredded
115g4 oz cream cheese, softened
3 large3 large eggs, beaten
60ml1/4 cup heavy cream
15ml1 tbsp fresh thyme leaves
5ml1 tsp garlic powder
2.5ml1/2 tsp freshly ground black pepper
1.25ml1/4 tsp cayenne pepper
2.5ml1/2 tsp xanthan gum (optional)
for fryingfor frying vegetable oil
for servingfor serving sour cream
30ml2 tbsp fresh chives, minced

Instructions

In large skillet, melt 60g1/4 cup unsalted butter with 30ml2 tbsp olive oil over medium-low heat. Add 3 large3 large yellow onions and 2.5ml1/2 tsp salt (for onions).
Cook onions slowly, stirring occasionally, for 25-30 minutes until deep golden brown and caramelized. Let cool.
In large bowl, whisk 200g2 cups super-fine almond flour, 30g1/4 cup coconut flour, 7.5ml1 1/2 tsp baking powder, 2.5ml1/2 tsp xanthan gum (optional) if using, 5ml1 tsp garlic powder, 2.5ml1/2 tsp freshly ground black pepper, and 1.25ml1/4 tsp cayenne pepper.
In another bowl, mix 115g4 oz cream cheese, 3 large3 large eggs, and 60ml1/4 cup heavy cream until smooth.
Add wet ingredients to dry ingredients. Fold in 225g2 cups sharp cheddar cheese, cooled caramelized onions, and 15ml1 tbsp fresh thyme leaves.
Let batter rest 10 minutes to allow coconut flour to absorb moisture.
Heat 6mm (1/4-inch) for fryingfor frying vegetable oil in large skillet over medium heat.
Drop heaping tablespoons of batter into hot oil, flattening slightly with back of spoon.
Fry 2-3 minutes per side until golden brown and crispy. Don't overcrowd pan.
Transfer to paper towel-lined plate. Keep warm in 95°C (200°F) oven while frying remaining batches.
Serve hot with for servingfor serving sour cream mixed with 30ml2 tbsp fresh chives for dipping.

Ingredients

id: yellow_onions metric: 3 large imperial: 3 large name: yellow onions, thinly sliced
id: butter metric: 60g imperial: 1/4 cup name: unsalted butter
id: olive_oil metric: 30ml imperial: 2 tbsp name: olive oil
id: salt_onions metric: 2.5ml imperial: 1/2 tsp name: salt (for onions)
id: almond_flour metric: 200g imperial: 2 cups name: super-fine almond flour
id: coconut_flour metric: 30g imperial: 1/4 cup name: coconut flour
id: baking_powder metric: 7.5ml imperial: 1 1/2 tsp name: baking powder
id: sharp_cheddar metric: 225g imperial: 2 cups name: sharp cheddar cheese, shredded
id: cream_cheese metric: 115g imperial: 4 oz name: cream cheese, softened
id: eggs metric: 3 large imperial: 3 large name: eggs, beaten
id: heavy_cream metric: 60ml imperial: 1/4 cup name: heavy cream
id: fresh_thyme metric: 15ml imperial: 1 tbsp name: fresh thyme leaves
id: garlic_powder metric: 5ml imperial: 1 tsp name: garlic powder
id: black_pepper metric: 2.5ml imperial: 1/2 tsp name: freshly ground black pepper
id: cayenne_pepper metric: 1.25ml imperial: 1/4 tsp name: cayenne pepper
id: xanthan_gum metric: 2.5ml imperial: 1/2 tsp name: xanthan gum (optional)
id: vegetable_oil_frying metric: for frying imperial: for frying name: vegetable oil
id: sour_cream metric: for serving imperial: for serving name: sour cream
id: chives metric: 30ml imperial: 2 tbsp name: fresh chives, minced

Instructions

In large skillet, melt {butter} with {olive_oil} over medium-low heat. Add {yellow_onions} and {salt_onions}.
Cook onions slowly, stirring occasionally, for 25-30 minutes until deep golden brown and caramelized. Let cool.
In large bowl, whisk {almond_flour}, {coconut_flour}, {baking_powder}, {xanthan_gum} if using, {garlic_powder}, {black_pepper}, and {cayenne_pepper}.
In another bowl, mix {cream_cheese}, {eggs}, and {heavy_cream} until smooth.
Add wet ingredients to dry ingredients. Fold in {sharp_cheddar}, cooled caramelized onions, and {fresh_thyme}.
Let batter rest 10 minutes to allow coconut flour to absorb moisture.
Heat 6mm (1/4-inch) {vegetable_oil_frying} in large skillet over medium heat.
Drop heaping tablespoons of batter into hot oil, flattening slightly with back of spoon.
Fry 2-3 minutes per side until golden brown and crispy. Don't overcrowd pan.
Transfer to paper towel-lined plate. Keep warm in 95°C (200°F) oven while frying remaining batches.
Serve hot with {sour_cream} mixed with {chives} for dipping.

Tips

Onion Caramelization: Low and slow is key. Don't rush or onions will burn instead of caramelize. Add splash of water if they stick.

Cheese Options: Gruyère or aged gouda work beautifully. Mix cheeses for complex flavor.

Batter Consistency: Should be thick but scoopable. Add almond flour if too wet, cream if too dry.

Make-Ahead: Caramelize onions up to 3 days ahead. Mix batter just before frying for best texture.

Baking Option: Drop on parchment-lined sheet and bake at 190°C (375°F) for 15-18 minutes for less oil.

Storage: Refrigerate cooked fritters up to 4 days. Reheat in oven or air fryer to re-crisp.

Freezing: Freeze in single layer, then transfer to bags. Reheat from frozen in 190°C (375°F) oven.

Serving Ideas: Great as appetizers, burger toppers, or alongside soup or salad.