Keto Vegetable Samosas. Nut-Free and just 3g net carbs.
If you miss the crisp, spiced triangles of Indian cuisine, these keto vegetable samosas are an excellent low‑carb substitute. Pair them with a curry or my Chicken Korma Skewers & Minty Cauliflower Rice for a complete Indian‑style meal.
These samosas are flavorful and approachable, though they do require some patience due to the fathead pastry and the triangular folding technique. I recommend reading the Tips and Tricks below — they make the process much easier. The filling is quick to prepare and benefits from chilling, so you can make it 1–3 days ahead.
How to Make Keto Vegetable Samosas
Start with the filling so it has time to cool and the flavors meld. Making the filling ahead saves time and intensifies the taste, so I often prepare it a day or two beforehand. The pastry is fathead dough (mozzarella + coconut flour) because it can be stretched very thin without tearing — important for forming the long strips needed to fold the samosa cones.
Tips and Tricks for the Dough and Triangle Shapes
- Practice the folding sequence with a sheet of paper first. Cut a strip roughly 24cm x 8cm (9.5″ x 3″) and make three folds to form the cone. The final fold seals the cone and any excess is wrapped around. Visual practice will speed up the real thing.
- Prepare your workstation: weighing scales, a silicone pastry mat or non‑stick baking paper, cling film, a clean ruler, a plastic pizza cutter or knife, the chilled filling, beaten egg wash and a pastry brush, a rolling pin, and disposable gloves for handling hot dough.
- Fathead dough cools and firms quickly. Work with one quarter of the dough at a time so it stays pliable.
- Roll each portion into a very thin, see‑through rectangle. Use a ruler to cut two identical 24cm x 8cm strips. Return any excess to the bowl to re‑incorporate with the unused dough.
- Fold one strip into the cone shape, open it, add about 30g of chilled filling, then fold and seal with egg wash. Repeat with the second strip.
- When the remaining dough cools, reheat a portion briefly in the microwave until malleable again. Work in small batches, reheating as needed — avoid overheating so the dough doesn’t burn.
- Weigh the cooked filling (about 240g total) and divide by 8 to get approximately 30g per samosa for consistent results.
- To portion accurately, place the bowl on scales, tare to zero, then add 2–3 teaspoons until the display reads 30g, then tare again for the next portion.
- Arrange samosas on an oven rack lined with non‑stick parchment, brush with egg wash, and bake until golden.
- Use leftover dough to make thin triangles or chips: roll, cut, brush with egg wash and bake briefly in the warm oven after the samosas come out for a crunchy snack.
Enjoy your beautiful, delicious, and healthy, Keto Vegetable Samosas!
Recipe
Keto Vegetable Samosas
Delicious, healthy, homemade samosas that work well as a starter, snack or part of an Indian‑style dinner.
Ingredients
Pastry
- 220 g shredded dry mozzarella cheese
- 30 g coconut flour
- ⅛ tsp fine Himalayan pink salt
Filling
- 150 g swede, diced to 1cm cubes (net weight)
- 40 g carrot, diced to 1cm cubes (net weight)
- 50 g frozen peas
- 15 g extra virgin olive oil
- 2 garlic cloves, minced
- 1 tsp ground cumin (or use garam masala)
- 1 tsp ground coriander
- ¼ tsp turmeric
- ½ tsp fine Himalayan pink salt
- ⅛ tsp ground white pepper
- ⅛ tsp chilli powder
- 100 g water
- ½ vegetable stock cube, crumbled
Instructions
- Pan‑fry swede, garlic, spices and olive oil for 2–3 minutes.
- Add water and crumbled stock cube, stir, cover and simmer for 10 minutes.
- Add carrot and peas, stir, cover and cook for another 15 minutes. Set aside with the lid on to cool.
- Make the dough: combine the dough ingredients in a bowl and microwave in 60‑second bursts until melted. Knead into a smooth dough.
- Preheat oven to 180°C (static).
- Work with ¼ of the dough at a time. Roll it thinly and cut into two 24cm x 8cm rectangles. Fold each strip into a cone, fill with about 30g of the cooled vegetable mix, then seal with egg wash. Repeat until you have 8 samosas.
- Place samosas on an oven rack lined with non‑stick parchment, brush with egg wash and bake for 12–15 minutes or until golden brown.
Notes
- You can substitute the cumin and coriander with garam masala if you prefer.
- Make the filling 1–3 days ahead to save time and enhance flavor.
- Fathead dough firms quickly; keep reheating small portions briefly so it remains workable.
- Use food‑safe disposable gloves when handling hot dough and metric scales for accurate portioning.
Nutrition (per serving)
Calories: 113 kcal | Carbohydrates: 3 g | Protein: 7 g | Fat: 7 g