Tater Tots were an obsession of mine as a kid. Ever since my mom used to buy them, they’d always be requested by me in place of mashed potatoes. They’re crispy, they’re crunchy, and they’re just plain good. Being that I’m keto now, I decided to take it upon myself to delve into the creativity of my childhood and re-create this favorite of mine with keto tater tots.

You definitely won’t miss the potato here, and unlike many other cauliflower goods – you can’t actually taste much of the cauliflower. This is partly due to the frying oil I used (bacon fat), as the flavors really impart themselves into the tater tots. If you can, choose lard, tallow, or some sort of animal fat to fry with. If you don’t have any on hand, feel free to use olive oil.

You’ll end up with miniature sized, golden brown bites of deliciousness that will go with just about every meal. Feel free to serve them up with fry sauce, and dip away!

Read the full recipe with full nutrition breakdown and step-by-step pictures over at: https://www.ruled.me/keto-tater-tots/


1 medium head cauliflower
¼ cup grated Parmesan cheese
2 ounces mozzarella cheese, shredded
1 large egg
½ teaspoon onion powder
½ teaspoon garlic powder
2 teaspoons psyllium husk powder
Salt and pepper to taste
1 cup frying oil (I used Bacon Fat)

Nutrition Summary: This makes a total of 36 Keto Tater Tots. Each 9 piece serving comes out to be 235.75 Calories,18.65g Fats, 5.5g Net Carbs, and 9.05g Protein.


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