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Keto ham croquettes

Keto ham croquettes

Croquettes, or croquetas as they say in Spanish, are fried little nuggets of goodness. Ham and béchamel paste are made into little balls breaded and deep fried. We’ve created a simple dairy-free keto recipe that easily comes together in the food processor.

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11 comments

  1. 1
    Paula Pérez
    August 23 2019
    Try egg white powder for coating ;)
  2. 1 comment removed
  3. 3
    Andrea
    September 3 2019
    We loved it!!! It was amazing!!! Thank you sooo much!
  4. 4
    Judy42
    September 6 2019
    Terrific! Crispy, flavorful! Not the obvious ham taste I expected, but more like a deep fried flavorful snack! A definite winner, and so low in carbs!
  5. 5
    Glenys
    September 16 2019
    The description for these says they are ham and béchamel paste, however the recipe doesn't mention béchamel at all. Does béchamel get included in the mix and if so how much?
    Reply: #7
  6. 6
    Angelica
    September 16 2019
    I just made this with chorizo instead of ham and they turned out great! Coconut oil is quite expensive where I live so I used olive oil, a smaller layer than what it stands on the recipe. The middle part was a little lighter in color than the sides but it was still cooked and the taste was good.
  7. 7
    Reply to comment #5 by Glenys
    Tilly
    February 17 2020
    No, it says that traditional croquettes are made with bechamel. Too many carbs in bechamel so they've made them with just egg white.

    We must have over processed the ham as we got a gluey paste that was hard to coat. In the end we just fried blobs of it in a pan without bothering with the flour coating. Tasty enough to eat as a snack, but we wouldn't make them again.

  8. 8
    Beth Loft
    February 21 2020
    These bear very little resemblance to Croquetas. Mine were however delicious - due perhaps to the horribly expensive Jambon Sec that I deployed. I made 8 from my mix. We had them as a starter (with a spicy tomato mayo dip and a glass of Fino sherry) but the amount for 2 persons was too substantial and we left some - they would easily have made a main meal dish with a good salad.

    The egg white/almond coating worked well and crisped up nicely. I fried them in olive oil.

    As they stand, I am giving them 3 stars.

    I plan to develop this dish using a creamy cauliflower puree to replace the traditional bechamel. This I hope will both moisten and soften them down to something more like a croqueta and also offset the saltiness of the ham, which was almost too great in this example.

  9. 9
    Terri
    July 5 2020
    How about using ground pork rinds instead of almond or coconut flour?
    Reply: #10
  10. 10
    Reply to comment #9 by Terri
    Kerry Merritt Team Diet Doctor
    July 5 2020

    How about using ground pork rinds instead of almond or coconut flour?

    We haven't tried it that way, but it could certainly work. Let us know if you try it out!

  11. 11
    Kate Nordin
    October 29 2020
    Hello there!
    Thanks so much for your feedback. We've listened, re-tested this recipe, and improved it. We hope once you try it again yourself, you'll notice the difference — and love it as much as we do.
    Happy cooking!

    /The recipe team

    P.S. To keep the comments section up-to-date, we've gone ahead and removed any comments regarding the now-resolved issues. Thanks!

  12. 12
    Solange
    February 23 2021
    These croquettes are incredibly fulfilling. I wrapped around them a lettuce leave with some Dijon mustard to add some freshness. It worked well as a main for me. I would say that people who were used to eating fast-food will specially like them. If you were not into fast-food these might be a bit too heavy!

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Reply to comment #5 by Glenys

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