The ultimate Christmas party food currently created keto friendly. These salmon and cheese low-carb blinis build the proper pre-dinner appetizer. The blinis therefore light-weight and flossy, you’d fool any grain intake relative into thinking these were the important deal!
These low carb blinis are undoubtedly going back on my Christmas list this year. can they air yours too? really easy to create and super fast departure you longer to get pleasure from the festivities along with your idolized ones this year.
Ingredients
(makes 16 blinis)
- 1/2 cup + 1 tbsp almond flour (58 g/ 2 oz)
- 1/2 tsp gluten-free baking powder
- pinch of pink Himalayan salt
- 2 large eggs
- 3 tbsp unsweetened almond milk (45 ml)
- 1 tbsp butter, melted (15 ml)
- 1 tbsp extra virgin olive oil or ghee
- 100 g cream cheese (3.5 oz)
- 160 g smoked salmon (5.6 oz)
- 3 tbsp capers, drained (26 g/ 0.9 oz)
- 3 sprigs fresh dill
- 1/2tsp cracked black pepper
Instructions
- Separate the egg whites and yolks. Place the egg yolks, melted butter and almond milk in a mixing bowl. Gently whisk using a hand whisk until combined.
- Fold in the almond flour, baking powder and salt.
- Whisk the egg whites in a high speed mixer using the whisk blade until light and fluffy.
- Carefully fold the egg whites into the batter until combined. Don’t over beat or this will flatten the blinis.
- Heat a little olive oil in a pan until the base is coated. Spoon a heaped teaspoon per blini into the pan and fry on a low heat for about 50 seconds per side until golden. Flip and repeat on the other side. Repeat the above step until all the batter is used up (you should be able to make 16 blinis).
- Once cooked, place on a sheet of kitchen paper to cool. Top each blini with a little cream cheese, smoked salmon, 2 - 3 capers, dill and a tiny sprinkle of cracked black pepper. Store in the fridge for up to 2 days.
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