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CHEESY CAULIFLOWER FRITTERS

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CHEESY CAULIFLOWER FRITTERS Crispy cheese cauliflower fritters which are also keto, gluten free, low carb and wheat flour free. These make a great substitute for hash browns or potatoes for brunch.  I like making cauliflower fritters for brunch. They make a great substitute for hash browns or potatoes. Ingredients:  1   lb   cauliflower florets 1   cup   shredded cheddar cheese 2   large  eggs 2   tbsp   coconut flour 2   tbsp   finely chopped scallions   plus additional for garnish olive oil   for cooking cauliflower fritters sour cream   for garnish Instructions: Shred the cauliflower with a food processor or large cheese grater. Steam cauliflower until just tender. Mix in cheese with cauliflower while the cauliflower is still hot, until cheese is melted and evenly mixed in. Add in eggs, coconut flour and scallions. Mix until everything is evenly combined. Use a 1/4 cup to scoop cauliflower batter. Use the back of a spoon to compress and compact cauliflower mixture into the measuring...
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Keto Baked Chicken & Asparagus with Creamy Mushroom Sauce

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Keto Baked Chicken & Asparagus with Creamy Mushroom Sauce is very easy to prepare. It is also an easy Low carb meal.

Contents:

4-6 chicken drumsticks/thigh
Light olive oil
spice for garlic lovers and Italian flavor
parsley
salt pepper
2 bunches of asparagus


Preparation:

Place the chickens on a cookie sheet.
Drizzle with olive oil and sprinkle generously with spices. Toss to coat evenly.
Bake in a 400° oven for 40 minutes.
Wash and chop the asparagus.
Place on chicken cookie sheet and toss in juices.
season with S&P. Cook everything for another 10-12 minutes.

Creamy Mushroom Sauce:

4 tbsp. Butter
2 cups sliced ​​white mushrooms
1/3 cup white wine vinegar
2 teaspoons of sugar-free ketchup
2 teaspoons of garlic
1/2 cup heavy cream
2/3 cup chicken stock
4 tbsp. Parmesan cheese
salt pepper

Preparation:

Saute the mushrooms in butter until soft.
Add white wine vinegar and heat until the liquid is reduced by half.
Mix in ketchup and garlic.
Add the cream and chicken stock.
Heat over low heat until bubbles begin to form.
Sprinkle with Parmesan while mixing. Sweeten with S&P and serve.

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