Imagine biting through a shattering almond-hemp crust into a warm, savory center of toasted walnuts, cauliflower rice, and Italian herbs, then dragging that golden ball through a pool of slow-roasted garlic marinara. These vegan keto arancini deliver everything the original Sicilian street food promises, minus the starchy rice, the deep fryer, and the dairy. The air fryer gives you that addictive crunch with barely a tablespoon of oil, and the walnut-hemp filling is so rich and satisfying you will not miss a single thing.

Each serving of four arancini clocks in at roughly 40 grams of fat and only 9 grams of net carbs, keeping your macros firmly in ketosis territory. The fat comes from whole walnuts, hemp hearts, and olive oil, so you are getting a solid dose of omega-3s alongside your ketones. At 17 grams of protein per plate, these hold their own as a stand-alone dinner, especially when you pile them on a bed of fresh arugula or alongside spiralized zucchini noodles.

The whole recipe comes together in about 40 minutes, start to finish. The arancini mixture takes shape in one skillet, rolls into balls in your hands, and crisps up in the air fryer while you simmer a quick marinara on the stovetop. Make a double batch and freeze the uncooked balls for an instant weeknight dinner whenever the craving hits.

Ingredients (serves 4)

For the arancini:

  • 2 cups (200g) riced cauliflower, squeezed very dry
  • 3/4 cup (90g) walnuts, finely chopped
  • 1/3 cup (50g) hemp hearts
  • 3 tablespoons (15g) nutritional yeast
  • 2 tablespoons (14g) ground flaxseed
  • 1/4 cup (60ml) warm water
  • 1 tablespoon (15ml) extra-virgin olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon black pepper

For the coating:

  • 1/2 cup (56g) almond flour
  • 2 tablespoons (20g) hemp hearts
  • 1 teaspoon Italian seasoning
  • 2 tablespoons (20g) chia seeds
  • 5 tablespoons (75ml) water

For the roasted garlic marinara:

  • 4 cloves garlic, unpeeled
  • 1/2 cup (120g) crushed San Marzano tomatoes
  • 1 tablespoon (15ml) extra-virgin olive oil
  • 6 large fresh basil leaves, torn
  • Pinch of red pepper flakes
  • Salt to taste

For serving:

  • Fresh basil leaves
  • Olive oil drizzle

Instructions

  1. Make the flax binder. Stir the ground flaxseed into 1/4 cup warm water in a small bowl. Set aside for 5 minutes until it thickens into a gel. In a separate small bowl, stir the chia seeds into 5 tablespoons of water and set that aside too. Both will thicken while you prepare the filling.

  2. Sauté the base. Heat 1 tablespoon olive oil in a skillet over medium heat. Add the minced garlic and cook for 30 seconds until fragrant. Add the squeezed-dry cauliflower rice, oregano, dried basil, red pepper flakes, salt, and pepper. Cook for 4 to 5 minutes, stirring often, until the cauliflower is dry and lightly golden. It should not be wet at all. Transfer to a large mixing bowl and let cool for 3 minutes.

  3. Build the filling. Add the chopped walnuts, hemp hearts, nutritional yeast, and the thickened flax gel to the cauliflower. Mix thoroughly with your hands until the mixture holds together when squeezed. If it crumbles apart, add 1 teaspoon of water at a time until it binds. You want a firm, packable texture similar to falafel dough.

  4. Form the arancini. Scoop about 2 tablespoons of mixture and roll it firmly between your palms into a tight ball. You should get 14 to 16 balls. Place them on a parchment-lined plate. For best results, refrigerate the formed balls for 15 minutes. This step is optional but helps them hold their shape in the air fryer.

  5. Set up the coating station. In one shallow bowl, stir together the almond flour, 2 tablespoons hemp hearts, and Italian seasoning. Give the thickened chia mixture a stir. It should be a thick, scoopable gel by now. Working one at a time, dip each ball into the chia gel, turning to coat evenly, then roll it in the almond-hemp mixture, pressing gently so the coating sticks. Place coated balls back on the parchment.

  6. Roast the garlic. Place the 4 unpeeled garlic cloves in the air fryer basket. Air fry at 370°F (190°C) for 5 minutes until soft and golden. Remove and set aside. Squeeze the cloves from their skins once cool enough to handle.

  7. Air fry the arancini. Lightly mist the air fryer basket with olive oil spray or wipe with an oiled paper towel. Arrange the coated balls in a single layer with a little space between each one. Work in two batches if needed. Air fry at 380°F (193°C) for 12 to 14 minutes, gently turning them at the halfway point with tongs. They are done when deeply golden brown and firm to the touch.

  8. Make the marinara while they cook. Heat 1 tablespoon olive oil in a small saucepan over medium-low heat. Add the squeezed roasted garlic and mash it into the oil with a fork. Pour in the crushed tomatoes, add a pinch of red pepper flakes and salt, and simmer for 8 to 10 minutes, stirring occasionally, until slightly thickened. Remove from heat and stir in the torn basil leaves.

  9. Serve. Spoon the roasted garlic marinara onto plates or into small dipping bowls. Pile the crispy arancini alongside, garnish with fresh basil and a drizzle of olive oil, and serve immediately.

Nutrition per Serving

Nutrient Amount
Calories ~469 kcal
Fat ~40g
Protein ~17g
Total Carbs ~18g
Fiber ~9g
Net Carbs ~9g

Approximate values based on the stated ingredients. Actual results may vary by brand and measurement.

Tips & Variations

Squeeze the cauliflower bone dry. This is the single most important step. Wet cauliflower rice makes arancini that fall apart in the air fryer. Pile the riced cauliflower into a clean kitchen towel, twist it shut, and wring out every drop of moisture you can. You should be able to remove at least 2 to 3 tablespoons of liquid.

Swap the nut for the occasion. Pecans or macadamia nuts work as direct replacements for walnuts with similar fat content and negligible carb differences. Avoid cashews, which add 3 to 4 extra grams of net carbs per serving and could push you out of ketosis.

Freeze for future dinners. Form and coat the arancini, then arrange them in a single layer on a parchment-lined baking sheet and freeze solid. Transfer to a freezer bag and store for up to 2 months. Air fry from frozen at 370°F for 16 to 18 minutes, no thawing necessary. The marinara freezes beautifully in ice cube trays for portioned reheating.

Watch for hidden carbs in crushed tomatoes. Some brands add sugar or paste that bumps the carb count significantly. Look for San Marzano or fire-roasted varieties with 4 grams or fewer total carbs per 1/4 cup. Check the label every time, even for brands you have bought before, because formulations change.

Serve them as a full Italian spread. For a bigger dinner, plate the arancini over a tangle of air-fried or raw zucchini noodles dressed with a little olive oil and lemon juice. A handful of peppery arugula on the side rounds out the plate and adds virtually zero carbs.

Frequently Asked Questions

Will these arancini hold together without eggs or cheese?
Yes. The combination of ground flaxseed gel and chia gel creates a strong double binding system that mimics the stickiness of egg. The finely chopped walnuts and hemp hearts add body, while the nutritional yeast contributes a slight tackiness. The key is squeezing all the moisture from the cauliflower rice and packing each ball firmly in your palms. If the mixture still feels loose, add an extra teaspoon of ground flaxseed and let it sit for two minutes before forming. Chilling the shaped balls for 15 minutes also gives the binders time to set.
Can I substitute sunflower seed flour for the almond flour?
Absolutely. Sunflower seed flour works as a one-to-one swap in the coating and makes this recipe completely nut-free if you also replace the walnuts with extra hemp hearts or pepitas. Keep in mind that sunflower seed flour can sometimes turn green when it reacts with baking soda, but since this recipe uses no leavening agents, that will not happen here. The flavor will be slightly more earthy, but the crunch will be just as good.
How should I store and reheat leftovers?
Cooked arancini keep in an airtight container in the refrigerator for up to 4 days. Reheat them directly in the air fryer at 360°F for 4 to 5 minutes until the crust crisps back up. A microwave will warm them through but sacrifices the crunch entirely. Store the marinara separately in a sealed jar in the fridge for up to 5 days, or freeze it for up to 3 months. Reheat the sauce gently in a small saucepan or microwave.
I eat dairy. Can I add cheese to make these richer?
If you follow lacto-vegetarian keto rather than strict vegan keto, you can fold 2 tablespoons of finely grated Parmigiano-Reggiano into the filling mixture for extra umami, or tuck a small cube of mozzarella into the center of each ball before coating for a melty surprise. Either addition adds roughly 1 gram of net carbs and 3 grams of fat per serving, which actually improves the keto ratio. The nutritional yeast already provides a cheesy flavor, so the dairy version is an upgrade rather than a necessity.
My arancini browned unevenly in the air fryer. What went wrong?
Uneven browning usually comes from overcrowding the basket or skipping the halfway flip. Air fryers circulate heat from above, so the tops brown faster than the bottoms. Leave at least half an inch of space between each ball and gently turn them with silicone-tipped tongs at the 6 to 7 minute mark. If your air fryer runs hot, drop the temperature by 10 degrees and add a minute to the cook time. A light mist of olive oil spray before cooking also helps the almond-hemp crust develop a more uniform golden color.