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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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Christmas Wreath Meringue

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Christmas Wreath Meringue

This makes 12 servings of Christmas Wreath Meringue. Each serving comes out as 101.62 Calories, 9.14g Fat, 2.7g Net Carbs and 1.75g ​​Protein.

preparation

meringue

  • 90 g egg white
  • 75 g allulose
  • ½ teaspoon of white vinegar

cream

  • 300 g heavy whipped cream
  • 50 g allulose
  • 1 teaspoon vanilla bean paste
  • 100 g strawberries
  • 100 g raspberries
  • 100 g blueberries
  • ½ tablespoon powdered erythritol, for powder
  • Mint or rosemary sprigs to garnish
  • Optional: unsweetened citrus cheese


To apply

  1. Prepare the fruit and set aside.
  2. Make a stencil by drawing two circles on a piece of parchment paper to resemble a wreath (optional).
  3. Preheat oven to 225°F. Line your baking sheet with prepared stencil or blank parchment paper. Prepare the meringue ingredients.
  4. Place the egg whites in a clean mixing bowl and whisk until soft peaks form.
  5. Gradually add allulose, whisking at high speed until firm and glossy.
  6. Mix with vinegar.
  7. Put a meringue dot on each of its four corners to hold the parchment paper in place.
  8. Pour the meringue over the ring (or free hand). Make a shallow ditch in the meringue. This will act as a well for the cream and fruit to sit in.
  9. Bake for 30 minutes. After that, turn off the oven and leave the meringue inside until cool and dry to the touch (almost sticky).
  10. Meanwhile, add cream and allulose to a bowl. Whisk until fluffy.
  11. Add the vanilla bean paste. Whisk and refrigerate until ready to use.
  12. To combine, pour chilled cream over casserole. Arrange the fruit and garnish with mint leaves (or rosemary).
  13. Powder with powdered erythritol. cut into wedges and serve.
    notes


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