Super-satisfying keto snacks
Spicy, buttery chunks of fried cauliflower are impossible to resist
1 head cauliflower, about 2 lbs.,
cut into florets (5 cups)
2 eggs
1⁄2 cup super-fine blanched
almond flour
3 Tbs. butter, melted
2–3 Tbs. cayenne pepper sauce,
such as Frank’s RedHot
Oil
Sugar-free ranch dressing
(optional)
1 In large pot of salted boiling water, cook cauliflower until almost tender, 3–5 min. Drain; let cool slightly until just warm. In bowl, whisk together eggs and flour. In separate large bowl, mix butter and pepper sauce; reserve.
2 In 10" skillet, heat 1⁄2" oil over medium heat. In batches, dip cauliflower in egg mixture; let excess drip off, then add to oil. Cook, turning, until golden, 2–3 min. Drain. Toss in butter mixture. Serve with dressing. Per serving: Cal. 192 Pro. 7g Carb. 8g Fiber 2g Sug. 2g Chol. 77mg Sod. 357mg Total fat: 16g Sat. 5g Trans. 0g
So simple and simply delicious! With the help of olive oil and a sprinkling of seasonings, fresh kale is transformed into an addictive crunchy munchie
10 cups torn kale leaves
(about 5 oz.)
1 Tbs. olive oil
1⁄2 tsp. lemon-pepper seasoning
1 Heat oven to 300°F. Coat large rimmed baking sheet with cooking spray or line with parchment paper.
It takes just minutes to whip up these small
bites that are big in flavor yet low in carbs
2 In large bowl, toss kale leaves with oil, lemon-pepper seasoning and
1⁄8 tsp. salt. Spread out in single layer over baking sheet. Bake until crisp, 15–20 min., stirring halfway through baking time. Let cool completely before serving.
Bacon kale chips: Cook 2 strips bacon until crisp. Drain; chop bacon. Transfer 1 Tbs. warm fat to large bowl; stir in kale, lemon-pepper seasoning and salt. Bake as directed in recipe. Toss with bacon. Per serving: Cal. 49 Pro. 2g Carb. 3g Fiber 1g Sug. 1g Chol. 0mg Sod. 126mg Total fat: 4g Sat. 1g Trans. 0g
Two kinds of cheese make these fuss-free ‘fries’ a double delight 2 zucchini, about 11⁄4 lbs., cut
crosswise into 1⁄4"-thick slices 2 Tbs. olive oil
1 tsp. garlic powder
1⁄4 cup grated Parmesan cheese 1⁄3 cup shredded Fontina cheese (11⁄ oz.)
2
1⁄4 cup thinly sliced fresh basil
1 Heat oven to 375°F. Coat 2 large rimmed baking sheets with cooking spray. In large bowl, with large spoon, gently toss zucchini slices with oil, garlic powder and 1⁄4 tsp. pepper until coated; in same bowl, toss with Parmesan to coat all sides.
2 Dividing equally, arrange zucchini slices in single layer over baking sheets. Bake until just tender, 10–12 min., f lipping halfway through baking time and sprinkling with Fontina after flipping. Let cool slightly, then transfer to serving plate; sprinkle with basil and serve. Per serving: Cal. 147 Pro. 6g Carb. 6g Fiber 1g Sug. 3g Chol. 15mg Sod. 174mg Total fat: 12g Sat. 4g Trans. 0g