Pumpkin Goat Cheese Croquettes | Low Carb | Keto | Gluten-Free

We often associate pumpkins with sweet treats such as pies, quick breads, and muffins, why not try a savory take? These Pumpkin Goat Cheese Croquettes are savory bites that make for a great seasonal appetizer. The rich and creamy orbs are a nice balance of flavors. Slightly tart, creamy goat cheese contrasts nicely with the mild sweetness of pumpkin. They are made with roasted fresh pumpkin, filled with a goat cheese and sage mixture, then coated in egg and almond flour.

These croquettes will most definitely impress your guests. They do take a bit of time to make so you can make ahead and then cook right before your guests arrive. You could also make the day before, and then reheat in the oven.

Other serving suggestions: Serve with an autumn salad made with mixed greens, chopped kale, bacon, pumpkin seeds and a vinaigrette.

Pumpkin Goat Cheese Croquettes | Low Carb | Keto | Gluten-Free

Pumpkin Goat Cheese Croquettes | Low Carb | Keto | Gluten-Free

Low Carb Pumpkin Goat Cheese Croquettes

Pumpkin and Goat Cheese Croquettes | Low Carb | Keto | Gluten-Free

Serves: 20

Ingredients:

1 small butternut pumpkin, cut in 1/2 and seeds removed (about 900g)

1/4 t grated nutmeg (optional)

100 g soft fresh goat cheese

1 T chopped sage

1 T champagne vinegar or white wine vinegar

2 eggs, beaten

Salt & Pepper to taste

Almond Flour for coating

oil, for deep frying (such as olive oil or avocado oil)

Directions:

1. Preheat the oven to 350 degrees.

2. Place pumpkin on a baking tray and cook for 45 minutes or until tender.

3. Remove from the oven and cool.

4. Discard the pumpkin skin and chop the flesh.

5. Place the flesh in a food processor, add the nutmeg (optional) and pulse to a puree.

6. Season to taste. If mixture is too wet, strain to remove any excess water.

7. Combine the goat cheese, sage, and vinegar in a bowl and season to taste.

8. Roll the mixture into balls the size of small marbles.

9. Coat the cheese balls with the pumpkin puree mixture.

10.Roll the croquettes in the almond flour, then dip in the beaten egg and coat completely again with almond flour.

11. In a large frying pan or wok, heat enough oil to deep fry until hot but not smoking.

12. Cook the croquettes in batches until golden (about 3 mins).

13. Drain on paper towels and serve warm.

Cooks tips: To save time, make your pumpkin puree the day before. Store in the refrigerator until you are ready to make the croquettes.

Nutritional Information: (note: calculation was done, using 1/2 cup almond flour) Calories 45.6 Total Fat 3.0 g Total Carbohydrate 2.9 g Dietary Fiber 0.8 g Protein 2.5 g

Net Carbs 2.1 g