Appetizers, Main Courses, Recipes, Salads and Sides, Snacks, Uncategorized | 83 comments
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These Low-Carb Indian Vegetable Samosas are baked instead of fried. These recipe can be part of low-carb, gluten-free, ketogenic, diabetic, Atkins, and Banting diets.
The recipe for Keto Samosas
Vegetable samosas are one of my favorite Indian restaurant dishes. The freshly cooked veggie center folded in a thin-crusted pastry always turns out to be what I expect: delightful. But since the traditional samosa wrapper and potato filling don’t cut it on a low-carb diet, I’ve been experimenting a bit in my kitchen to come up with a rivaling low-carb version.
The result? Pockets of delicate, spicy savories. The dough and filling come together to make a flavorful treat anyone— even those who don’t enjoy cauliflower— will love.
The filling for these Low-Carb Indian Vegetable Samosas is a minced cauliflower and onion base sprinkled with aromas of cumin, garam masala, fresh ginger, and cilantro. I topped it with some red chili flakes for a bit of heat and was satisfied with how cauliflower soaked up the intense flavors.
Don’t worry if you have any leftover filling; there are several ways you can use it. You can have it straight, add it to some eggs for a savory treat, or spread it onto a slice of keto bread and enjoy it as a snack.
The most pleasant way to have it, however, is with this crunchy samosa dough, as you will see below.
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What Is a Samosa?
A samosa (originally sambosa) is an Indian savory typically made with filo pastry using flour, oil, and water. The dough is folded into a triangular pocket that contains a filling made from seasoned potatoes, vegetables, or meat. It’s then deep-fried and served together with tamarind chutney or mint sauce.
Pastry for Low Carb, Keto-Friendly Samosas
The dough is one problem area for carbs. Traditional samosa dough is loaded with carbs, so we needed to use a keto-friendly dough–One that’s reliable and foolproof.
As far as that goes, it was easier than I anticipated, and the samosa dough turned out great. We made it from just mozzarella cheese and almond flour, then lightly seasoned with salt and cumin.
Mozzarella cheese is perfect for this pastry because it bakes to a golden brown with crisp edges. As long as it’s part-skim and not fresh mozzarella, you can get a crunchy samosa that’s not soggy. The dough also didn’t taste too cheesy. It added mild flavor, which was just enough to complement the filling without overpowering it.
Is Indian food keto-friendly?
There are plenty of keto-friendly Indian dishes, such as paneer tikka (grilled cottage cheese) and Baingan Bharta (minced eggplant). But most popular recipes in Indian restaurants feature high carb ingredients such as potatoes with bread, rice, or other carb-intensive components.
One more thing to watch out for is starch. I love curry, but it’s usually thickened with high carb ingredients like starch or flour. If you enjoy it, too, you can take care of curry cravings with our Low-Carb Cauliflower and Kale Curry Soup. Or you can even try this Thai-inspired Low-Carb Curried Butternut Squash Soup for a creamy soup full of warm flavors.
While it may be challenging to find keto-friendly meals on a restaurant menu, keep in mind that it’s easy to make low-carb Indian food at home. You can try plenty of recipes, including this recipe for chicken tikka masala, this lamb vindaloo from The Domestic Man, and this keto butter chicken from Cast Iron Keto.
In place of regular white rice, you can also use this turmeric cauliflower rice from Sweet Peas and Saffron. I sometimes like to spread a bit of garlic butter and sprinkle some cilantro on these low-carb tortillas, then serve them in place of garlic naan. It’s a quick and super-easy way to fulfill the keto diet while maintaining wholesome homemade flavors.
Calories in a Vegetable Samosa
At only 155 calories per serving, these samosas are an excellent low-carb starter. A typical samosa contains 250 to 300 calories and has ten times the amount of carbs in our vegetable samosa. You can use this recipe to replace high-carb appetizers or even to win over keto diet beginners.
How to serve our keto-friendly samosas
Samosas are typically served as appetizers. Their spicy profile and fun shape make them ideal for this. If you like, you can make them smaller so that they become “finger food”.
These samosas can also act as a main course. You can pair them with a higher-calorie salad with a bit of protein to keep you feeling full for longer.
One way to enjoy the leftovers is eating them for breakfast. Their vegetable center is satiating and will pair well with a glass of water with a wedge of lemon. These samosas are a satisfying way to start the day. I like to add a spoonful of low-carb plain Greek yogurt on top.
Whichever way you choose, remember to serve them with a vibrant sauce. For example, a simple mint cilantro sauce will add a creamy texture to accompany the crunchy samosa. Serve them for lunch or dinner and enjoy!
-Annissa
Try this baked low-carb version of Indian-Inspired Vegetable Samosas. They make a great main course for lunch or dinner. Serve with a salad to complete a low-carb meal. 😋❤️😍
5 from 23 votes
Low-Carb Indian Samosas
These Low-Carb Indian Vegetable Samosas are baked instead of fried. These recipe can be part of low-carb, gluten-free, ketogenic, diabetic, Atkins, and Banting diets.
Course Appetizer, Main Course, Side Dish
Cuisine Indian, low-carb
Prep Time 25 minutes
Cook Time 17 minutes
Total Time 35 minutes
Servings 8
Author Annissa Slusher
Ingredients
For the filling:
- 1 tablespoon butter preferably grass-fed
- 6 ounces cauliflower finely chopped
- 1 medium onion about 4 ounces
- 3/4 teaspoon salt (or to taste)
- 1 tablespoon fresh ginger root minced
- 1/2 teaspoon coriander ground
- 1 teaspoon garam masala ground
- 1 teaspoon cumin ground
- 1/4 teaspoon cumin seeds whole
- 1/8-1/4 teaspoon red chili flakes
- 1/4 cup fresh cilantro chopped
For the dough:
- 3/4 cup super fine almond flour
- 1/4 teaspoon cumin
- 1/2 teaspoon salt
- 8 ounces part-skim mozzarella cheese finely shredded
Instructions
For the filling:
Preheat a large skillet over medium heat. Add butter. When butter has melted and stopped foaming, add the cauliflower and onions.
Sprinkle the salt over the vegetables. Cook, stirring occasionally, until the edges have started to brown and the vegetables are cooked through.
Stir in ginger root, coriander, garam masala, ground cumin, cumin seeds, and chili flakes. Stir for 1-2 minutes to allow the spices to toast. Turn off the heat.
Stir in the cilantro. Taste and adjust seasoning. Add salt to taste.
Preheat oven to 375º Fahrenheit. Have a rolling pin, 2 pieces of parchment, and a baking sheet available.
For the dough:
Set up a double boiler. I use a large sauce pan with about 1 1/2-2 inches of water in it and a medium mixing bowl that fits on top.
Bring the water in the lower part of the double boiler to a simmer over high heat. Once it is simmering, turn heat to low.
Meanwhile, place the almond flour, cumin, salt, and mozzarella in the top part of the double boiler. Stir together.
Place the bowl containing the almond flour mixture over the simmering water. Be careful not to burn yourself with the hot bowl or with steam escaping. I use a silicone mitten to hold the bowl.
Stirring the mixture constantly, heat until the mozzarella cheese melts and the mixture forms a dough.
Turn the dough out onto one of the pieces of parchment and knead a few times to equally distribute the ingredients. Shape the dough into a thick rectangle and cover with the second sheet of parchment. Roll dough into a rectangle about 8 inches wide by 16 inches long.
Cut the dough rectangle in half lengthwise, then in half cross-wise. Then cut each of the four sections in half crosswise to form 8 four inch squares.
To assemble:
Spoon the filling onto the center of each square, dividing it equally among the squares. Fold the squares on the diagonal to form triangles and pinch the edges closed. Place one of the pieces of parchment used to roll out the dough onto a baking sheet, then place the samosas on the sheet.
Make fork holes in each samosa to provide a place for steam to release. Bake for 14-17 minutes or until golden brown.
Recipe Notes
Serving size: One Samosa
Number of servings: 8
Per serving:
Calories: 155
Fat (g): 11
Carbs (g): 5
Fiber (g): 2
Protein (g): 10
Net carbs (g): 3
Buttoni on April 16, 2017 at 10:23 pm
These sounds amazing, especially the filling!! Will be trying them soon.
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Harper and Annissa Slusher on April 17, 2017 at 7:46 am
Thanks! I hope you love them!
AnnissaReply
Annie Seepersad on March 28, 2022 at 11:50 am
This sounds amazingly healthy will try soon
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Lisa on April 18, 2017 at 2:36 pm
What can I use instead of almond flour. I have a nut allergy. And if there is a substitute, what would the measurements be
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Harper and Annissa Slusher on April 18, 2017 at 6:58 pm
Lisa,
I have only tested this recipe using almond flour. You could try using coconut flour, but you would need to use less as coconut flour acts very differently than almond flour. It may take a few batches to get it right. I would love to experiment more with coconut flour, but Harper has an allergy to coconut, so I don’t use it very often. Good luck!
-AnnissaReply
Amy Tucker on October 22, 2020 at 8:40 pm
You may want to explore ground milet instead of ground almond if you have a nut allergy. Is high in protein and acts similar to almond flour. I make my own by soaking the milet overnight, then I toast it, then blend it until fine.
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Natalie on May 5, 2017 at 1:25 am
I used 1/3 cup coconut flour plus the 1/4 coconut flour. They were so delicious!!!
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Harper and Annissa Slusher on May 5, 2017 at 11:30 am
Thanks so much for sharing! I’m glad they worked out with your coconut flour substitution!
-AnnissaReply
Esme on September 7, 2017 at 5:01 am
You could experiment with a combination of flours; tapioca, coconut, flax. I dislike the strong flavours of any of the low carb flours so I use a combination for most of my cooking.
Ps – Annissa, sounds absolutely delicious. Can’t wait to try.
Sincerely a low carb 17 year oldReply
Harper and Annissa Slusher on September 7, 2017 at 7:47 am
Esme,
Thanks so much for taking the time to comment! I hope you enjoy the samosas!
-AnnissaReply
Zeena Dawson on May 7, 2019 at 12:02 pm
See AlsoBEEF CABBAGE SOUP RECIPE {KETO} + WonkyWonderfulEasy Allspice Recipe | Julie BlannerBaked Spaghetti Casserole RecipeMaria Emmerich's Keto Paleo Stuffing — Recipe — Diet DoctorUse coconut flour and it much less amount then almond flour.
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Michael|Love Low Carbs on May 5, 2017 at 4:49 pm
What a great low carb idea! Can’t wait t use this to add some variety to my low carb lifestyle. Thanks!
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Harper and Annissa Slusher on May 6, 2017 at 9:27 am
Thanks so much! We love to create variety.
-AnnissaReply
amanda on May 13, 2017 at 8:18 am
These are AMAZING!! Even my husband, who is not a fan of cauliflower or eating low-carb loved them! I heated the cheese and almond flour together in the microwave to save time (I’ve made similar dough this way before).
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Harper and Annissa Slusher on May 13, 2017 at 9:23 am
Amanda,
I’m so glad you and your husband liked them! I know a lot of other people who use the microwave method. I don’t have a microwave so I use a double boiler. Thanks so much for taking the time to rate the recipe and give us your feedback!Reply
Sheri Mitchell on June 17, 2021 at 3:36 pm
We loved these! Definitely making them again. What other types of fillings would work?
Thanks again for the recipe!Reply
Annissa Slusher on June 17, 2021 at 9:36 pm
You’re welcome!
You could fill these with pizza toppings, meat fillings, or other savory veggie combinations.
-Annissa
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Xio on July 3, 2018 at 11:17 pm
How do you do it in the microwave?
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Xio on July 3, 2018 at 11:35 pm
How do you do the microwave version?
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Harper and Annissa Slusher on July 5, 2018 at 10:07 am
Instead of using the double boiler, you can put it in a microwave-safe bowl, then microwave it for 30 seconds at a time, stirring in between.
-AnnissaReply
caroline on June 30, 2020 at 12:51 pm
thanks for this. did it work and create a smooth dough. sounds quicker and safer
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Marieke on June 30, 2017 at 6:48 am
I’m going on a hiking holiday and was wondering how many days these samosas stay fresh? I’ll put them in my daypack.
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Harper and Annissa Slusher on June 30, 2017 at 7:18 am
I store these in an airtight container in my refrigerator and try to use them before they are three days old. I would worry about them spoiling quickly in a warm daypack. One of my favorite recipes for road trips is my Grain-Free Chocolate Donuts. I don’t worry about them spoiling as quickly. My Curry-Crusted Pecans would also make a good option. I hope you have a great hike!
-AnnissaReply
Marieke on July 4, 2017 at 8:19 am
Thanks! I’ll definitely try those before I go 🙂
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Jodi on June 15, 2018 at 10:01 pm
Pack frozen ones! They’re great for meals on days 2-3 of hike, and can help keep things cool too.
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Érica on December 3, 2020 at 10:17 pm
Hello! Can I omit the cheesy from the dough? Thanks
Annissa Slusher on December 4, 2020 at 11:24 am
Hi Erica,
The cheese is actually an important part of this recipe. The recipe will certainly fail if you try to leave out the cheese.
-Annissa
KetoAna on July 5, 2017 at 11:16 pm
!!!THANK YOU!!!
(can you tell how much I love and am missing samosas?)
I am going to try it with curried ground beef as well as veggies. I can’t wait to try this on the weekend when I have time 🙂
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Harper and Annissa Slusher on July 6, 2017 at 11:08 am
You’re welcome! I hope you enjoy them!
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Roberta on July 12, 2017 at 3:19 am
Can these be made the day before and then baked before guests arrive?
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Harper and Annissa Slusher on July 12, 2017 at 6:56 am
Roberta,
I’ve never tried doing this with this type of dough. The filling would be fine to make ahead and refrigerate overnight in a covered container. You could then make the dough and assemble them before guests arrive. I don’t know how well they would work if you made the dough and assembled them the day before. If you try it, let me know how it works!
-AnnissaReply
Kay on August 7, 2017 at 4:51 pm
Do you think there are any substitutions for the cheese that are worth experimenting with? I can’t do any dairy. Thanks so much!
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Harper and Annissa Slusher on August 7, 2017 at 6:15 pm
Kay,
I don’t think this recipe would work without the cheese. I know that a lot of people are sensitive to dairy and it would be worth working on an alternative dough that would hold up to fillings. I’ll try to come up with something in the future.
-AnnissaReply
Corinne on December 3, 2017 at 6:01 pm
Hi. Would it be ok to use regular mozzarella and not part skim for this? Or would that make it too oily?
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Harper and Annissa Slusher on December 3, 2017 at 6:16 pm
The only reason I use part skim mozzarella is because it’s a bit stretchier due to the higher protein content. If it’s a fairly stretchy regular mozzarella, it shouldn’t be an issue. I would not use fresh mozzarella. Good luck!
Annissa
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Sandy on January 12, 2020 at 7:14 pm
Can I use Cheddar cheese instead of Mozzarella cheese?
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Annissa Slusher on January 12, 2020 at 9:47 pm
I don’t think cheddar would work well in this recipe.
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Susanne on December 30, 2017 at 8:13 am
Delicous, definitely trying These again. The dough is rich and tasty
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Harper and Annissa Slusher on December 30, 2017 at 8:33 am
Susanne,
Thanks so much for your feedback! I’m glad you enjoyed them!
-AnnissaReply
K on February 13, 2018 at 6:31 am
Can these be deep fried instead of baking?
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Harper and Annissa Slusher on February 13, 2018 at 10:49 am
I haven’t tried deep frying this type of dough, so I don’t know how it would turn out. Good luck!
Annissa
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Carol on February 20, 2018 at 11:01 pm
Wow! I have to give these 5 stars and more if I could. So incredibly good. I’d swear they had meat in them if I didn’t know better. I’ll definitely making these again.
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Harper and Annissa Slusher on February 21, 2018 at 12:23 pm
Thank you so much! I really appreciate the feedback!
Annissa
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Jan Pierron on March 17, 2018 at 5:19 pm
I think these are heavenly. My problem was not having enough dough for the amount of filing. I plan on leaving the filling the same and doubling the amount of dough. I plan on adding some sour cream or heavy cream to the dough as well. It was too crumbly.
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Harper and Annissa Slusher on March 19, 2018 at 10:18 am
Hi Jan,
I’m glad you enjoyed the samosas! I don’t remember having issues with there being too much filling. It seems like something may have happened that made the dough not stretchy enough to roll out thinly.The texture of this dough can vary a bit depending on the brand of cheese and the humidity in the air. I usually use a part-skim mozzarella because it has a higher proportion of protein and it is the protein that makes it stretchy. Be sure to heat the dough long enough for the mozzarella to melt and then work while the dough is hot–just cool enough that you don’t burn your fingers. I hope these suggestions help!
AnnissaReply
Kate on April 3, 2018 at 6:49 pm
Made these tonight and they were surprisingly easy and quick to come together! AMAZING flavor, and I made a mint-coriander chutney to go with them. Definitely keeping this recipe as a go-to — may even make them mini as appetizers for parties. Even non-low carb foodies would love these — they were so delish!!
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Harper and Annissa Slusher on April 5, 2018 at 12:59 pm
Mint Coriander chutney sounds like an amazing condiment with them! Glad you enjoyed them!
-Annissa
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Anita on November 1, 2021 at 10:47 am
Made these wid millet flour n filling of chopped mushroom n onion Dough was difficult to roll so made it into a flat cutlet Tasty !
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Jette on April 18, 2018 at 12:57 am
Are these freezable?
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Harper and Annissa Slusher on April 18, 2018 at 9:53 am
Hi Jette,
I haven’t tried freezing them. I don’t see why it wouldn’t work. They never last long enough in my house to make it in the freezer. Lol!
-AnnissaReply
Vaibhav Sharma on April 27, 2018 at 11:34 pm
Could the low carb dough be made using garbanzo flour? Or does it not have the right properties?
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Harper and Annissa Slusher on April 28, 2018 at 3:47 pm
It has been a while since I’ve used garbanzo flour. I think it will work, but you may need to adjust the amount slightly. I haven’t tried it so I don’t know for sure. Good luck!
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Christine on July 9, 2018 at 11:14 am
These made my entire family so happy! I just had a little trouble getting the dough to stick to itself, but they turned out beautiful overall. I served them with plain yogurt. Thank you for the recipe!
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Harper and Annissa Slusher on July 9, 2018 at 10:43 pm
You’re welcome! I love the idea of serving them with yogurt. What a perfect combination!
-AnnissaReply
Jan on September 4, 2018 at 8:17 am
I’m new to mozzarella doughs and found this one a little difficult to work with. I used the microwave method to melt the cheese, then stirred in the remaining ingredients. However I couldn’t quite get my dough rolled out to an 8×16 triangle, and I couldn’t get the edges to stick together when pinching to form the samosa. I reheated the individual squares for a few seconds in the microwave and made it work, but I suspect that the additional microwave time affected the texture of the dough. Any suggestions for a newbie? Either way, this was a solid recipe! The finished product was delicious. My husband and I both agreed we will be making these again. I served with an Indian green chutney.
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Harper and Annissa Slusher on September 4, 2018 at 11:19 am
Hi Jan,
Mozzarella dough is just like anything else, the more you make it, the better you get at it. It may take some time to get used to working with it. I don’t use the microwave method, but some of my followers do and my be able to advise you. Thanks for your feedback, and I’m glad you enjoyed the final product!
-AnnissaReply
Hsk on October 6, 2018 at 2:29 pm
Had a hard time sealing the edges. Any tips?
TIA.Reply
Annissa on October 7, 2018 at 11:27 am
Try to keep the filling away from the edges. Any sort of oil will keep them from sealing. You could try painting a bit of beaten egg on the edges before closing, then using a fork to push the two sides together. Good luck!
-AnnissaReply
Betsy Labuschagne on January 23, 2019 at 10:35 am
Thank you so much! These samosas are fabulous! My husband was starting to believe that nothing Paleo could ever be tasty, until he tried these. I made a recipe with tapioca flower a few days ago, and read after that tapioca isn’t healthy and not suitable for diabetics. Yours came out better than that recipe, way better, and it’s healthy!
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Annissa on January 23, 2019 at 12:43 pm
I’m so glad they worked out for you! If you like Indian food, you may want to check out the chicken tikka masala recipe as well.
-AnnissaReply
Vanita on April 8, 2019 at 2:05 pm
I would like to try this. Cannot wait. I just had puri for pani puri -deep fried. Looking for healthy version of pani puri puri recipe. Any suggestion?
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Annissa on April 8, 2019 at 5:06 pm
Honestly, I’ve never eaten it, but maybe someone else will be able to help.
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Brianna Wefel on September 5, 2019 at 11:22 am
This recipe looks delicous and will be tried soon! But I don’t see the baking temperature. Is it 350*??
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Annissa Slusher on September 7, 2019 at 12:42 pm
It’s 375. I have it at the end of the first section of directions.
AnnissaReply
Val on February 22, 2020 at 11:27 am
OMG! Delicious! Thank you! I used the microwave for the dough as someone suggested, works great.
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Cindy L on July 18, 2020 at 4:39 pm
Made these last weekend and they are DELICIOUS! So flavorful. I forgot how much I missed having samosas. Granted the crust is not flakey, but the flavor is spot-on. Thanks for this terrific recipe!
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Annissa Slusher on July 21, 2020 at 6:22 pm
You’re welcome! Glad we got the flavor right!
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jen on September 1, 2020 at 6:56 am
This is a great samosa recipe. My husband, who is originally from India, can’t get enough of them. I found microwaving the dough ingredients easier to work with. They look beautiful and golden coming out of the oven, and they smell great. I added a very small amount of peas and some green chilies (you can find them at an Indian grocery stores). He was craving traditional samosas so much, and now these keto versions have proved extremely satisfying.
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Annissa Slusher on September 1, 2020 at 10:36 am
Thanks so much, Jen! I’m honored that your husband thinks they are a good substitute for the traditional samosas! It makes my day.
-AnnissaReply
Saijyoti on October 13, 2020 at 6:28 pm
Will this work with vegan mozzarella shreds?
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Annissa Slusher on October 16, 2020 at 6:59 pm
I don’t think so.
-AnnissaReply
CAROLYN on January 17, 2021 at 11:52 am
Hello! These look delicious! How many cups of riced cauliflower as I don’t have a scale?
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Annissa Slusher on January 19, 2021 at 11:21 pm
Carolyn,
There is about 1 and 1/2 cups.
-AnnissaReply
Kim on January 25, 2021 at 12:32 am
These are so tasty! My boyfriend who loves his carbs thought they were great too!
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Annissa Slusher on January 26, 2021 at 4:27 pm
Thanks so much!
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Lori on February 10, 2021 at 12:58 pm
Delicious. Only change would be to reduce salt. Dough is wonderful and will use for other Keto meals.
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Anna on May 21, 2021 at 10:58 am
I love Indian food and usually make baked samosas to go with, but my twin sis is doing keto so I tried these. Amazing flavor…the dough was crispy, and my family asked if there was meat inside. Next time I’ll buy riced cauliflower to save time and maybe add less salt, but these were restaurant quality. I made them the day before and left covered in the fridge…added 2 min to the baking time since they were cold. It worked great!
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CHANDRAGIRI nagendra prasad on July 8, 2021 at 10:25 pm
Amazing to see this recipe I just wonder when I try this in my home.
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Thirona on March 13, 2022 at 11:46 am
Hi Anissa
Thank you for this recipe.
I am Indian and on the Banting diet. I just wanted to let other readers know that any Indian curry can be eaten no matter what diet you are on as we do not thicken our curries with flour. We use tomatoes, tomato paste or plain yoghurt.
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Annissa Slusher on March 14, 2022 at 9:46 pm
Good to know! Thanks!
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Semira on March 27, 2022 at 8:43 pm
They were delicious! I was afraid the dough would dry but it didn’t. And some angles did not stick very well but after baking it came out perfect.
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Ali on February 22, 2023 at 5:19 pm
These turned out great the first time I made them, then when I tried to make them again, the dough was too crumbly and near impossible to roll out. It was extremely greasy. I tried pressing it out with my hands, but when I put the filling in and tried to roll one side over, the dough would just break into pieces and fall apart. I have no idea why this was such an epic fail compared to my first attempt as I followed the same directions and used the same ingredients.
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Annissa Slusher on March 7, 2023 at 6:37 pm
Sorry it didn’t work out the second time. You must have done something different the second time without realizing it. Also, a different cheese could have made a difference.
-AnnissaReply
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