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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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Chocolate Keto Chia Pudding

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Chocolate Keto Chia Pudding

This delicious keto chia pudding is the perfect breakfast for chocolate lovers! With a simple trick, you can eat this dessert in about 10 minutes. The recipe is vegan, gluten-free, and low-carb!

Ingredients

  • 1/4 cup (40 g) chia seeds
  • 1/2 cup (120 ml) of water
  • 1/2 cup (120 ml) can of coconut milk (*see notes)
  • 2 tablespoons Erythritol or preferred sweetener (*see notes)
  • 2 tablespoons of cocoa powder
  • 1 tablespoon (20 g) peanut butter (*see notes)
  • 1 teaspoon vanilla extract


Instructions

  1. You can watch the video in the post for visual instructions.
  2. In a bowl, mix canned coconut milk, sweetener, cocoa powder, peanut butter, and vanilla extract. Set it aside.
  3. In a different bowl, add the chia seeds.
  4. Pour half of the water, mix well with a whisk until the mixture thickens. Add the remaining water, mix again until the chia seeds have absorbed all the water. Do not rush!
  5. Slowly add the chocolate coconut mixture and whisk to combine.
  6. Your chia pudding is ready to eat and you don’t need to put it in the fridge for hours*.
  7. Serve in jars with more peanut butter, fruit, cocoa nibs or coconut chips if desired. Store leftovers in the refrigerator. Enjoy!
  8. If you want to make overnight chia pudding, place the ingredients (except the chia seeds) in a bowl and whisk until combined. Then add the chia seeds, mix again, cover the bowl and put it in your fridge overnight. Check out the recipe notes below.




notes

  • Net carbs per serving = 6.4 grams.
  • *The quick chia pudding method: I learned this “water trick” years ago from my friend Geraldine @eatwithfingers and I hope you find it as helpful as I do!
  • Sweetener: If you don’t mind whether the dessert is keto-friendly or not, you can use another sweetener to sweeten it.
  • Peanut Butter: Feel free to use any other nut butter (e.g. almond butter, cashew butter) or sunflower seed oil in place of peanut butter.
  • Coconut milk: I recommend using canned coconut milk. If you want to use almond milk or any other milk, the taste of chia pudding will not be rich and creamy.

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