Keto Khachapuri

 

Surprise, I found an recipe I forgot to share!  It actually cooled off her over the weekend and it’s spectacular!  I wore boots for the first time on Sunday.  I LOVE IT!  I even made my first pot of chili over the weekend, that obviously I was craving when I first wrote this.  😂

I have a feeling I am not in the minority when I say I have already decorated for fall. Maybe I’m hoping it will bring on the colder weather. I love summer, and it has been a great summer. In fact, a very eventful summer for my family, but good. However, I am over it this year. I am ready for everything that comes with autumn, like bonfires, sweaters, and boots. I’m even craving chili!

Not at all chili, but a breakfast that I can’t get enough of these days is Khachapuri. Khachapuri is a traditional Georgian dish of cheese-filled bread.

To make the keto version of this bread, start with fathead dough.  Fathead dough can be a little dry on its own. It is used in various ways for low-carb and keto diets. Most commonly is probably to make bagels.

The dough comes together quickly. Rolled and filled with a tasty cheese mixture and topped with an egg, these Khachapuri are a satisfying keto breakfast. You can rip off the crust and dip it in the cheese and egg. I usually top the Khachapuri with sliced avocado or fresh arugula, tossed with avocado oil.

 

Keto Khachapuri

Course Breakfast
Servings 4
Author Amye Melton

Ingredients

  • Fathead Dough:
  • 3/4 c. almond flour
  • 1/2 Tbsp. baking powder
  • 1 1/4 c. shredded mozzarella cheese
  • 1 oz. cream cheese cubed
  • 1 lg. egg
  • 1 tsp. stevia
  • Everything but the Bagel Sesame Seasoning Blend optional
  • 1 lg. egg beaten for egg wash
  • Filling:
  • 3/4 c. shredded mozzarella cheese
  • 3/4 c. Feta cheese crumbled
  • 3/4 c. goat cheese crumbled
  • 2 med. eggs (one for egg wash)
  • butter

Instructions

  • Preheat oven to 425℉. Line a baking sheet with parchment paper, set aside.
  • Mix together 3/4 cup shredded mozzarella, 3/4 cup Feta cheese and 3/4 cup goat cheese, set aside.
  • In a microwave safe bowl, combine the almond flour, 1 1/4 cups shredded mozzarella and cream cheese. Microwave on HIGH for 2 minutes, stirring halfway through.
  • Stir well, then add baking powder, stevia and egg. Mix well to incorporate.
  • Working quickly, while the cheese is hot, knead with you hands until a dough forms.
  • Divide you dough in half, then divide each piece in half. Place each piece on a sheet of parchment paper. Top with another sheet of parchment paper. Using a rolling pin, roll the dough into an oval shape.
  • Roll the edge of the dough up all the way around. Pinch the ends together, forming a boat shape.
  • Beat 1 large egg. Brush the rolled up section of the dough. Sprinkle with Everything but the Bagel seasoing, if desired.
  • Sprinkle half of the cheese mixture into the middle.
  • Bake in preheated oven for 5 to 8 minutes, or until cheese is beginning to bubble.
  • Remove for the oven, make a well in the hot cheese with the back of a spoon. Carefully crack an egg into the center of each boat. Top with a dot of butter. Return to the oven for about 5 minutes. Remove from oven. (Egg will continue to cook slightly outside of the oven.)
  • Cool a few minutes. Sprinkle with salt and pepper. Garnish as desired.

Notes

Nutritional Information:
Net Carbs:  7 g.
Fat:  41 g.
Protein:  31 g.
Calories:  528

Crispy Onion Rings

 

onion-rings

Independence day will be celebrated a little differently this year at the Melton house. Instead of the typical grilling we are planning a fish fry. Greg and Wes went deep sea fishing in Florida recently, and we have grouper, snapper, and wahoo in the freezer.

We seldom fry because I don’t like the splattering mess that it creates. However, Greg will set up the fryer outside, and we will be in business. With delicious Vidalia onions in season, I plan to cut up a few so that we can have these terrific Crispy Onion Rings too!

The coating is light, crispy, and fabulous. Savannah even said these onion rings were better than The Varsity, and I must agree! They fry up very fast and can be kept warm in a 200° F oven.

 

Crispy Onion Rings
 
Author:
 
Ingredients
  • 1 quart vegetable oil, for frying
  • 2 to 3 large Vidalia onions, cut crosswise into ½-inch rings
  • 2 tsp. kosher salt, more for sprinkling
  • 3 to 4 c. club soda, chilled
  • 1 tsp. baking powder
  • 3 c. all-purpose flour
  • ⅓ c. cornstarch
Instructions
  1. In a large bowl, whisk the flour with the cornstarch, baking powder, and 2 tsp. kosher salt. Whisk in 3 cups club soda until the batter is smooth. Add more club soda, about 1 tbsp. at a time, until the mixture is the consistency of thin pancake batter. Let stand for 10 minutes.
  2. Meanwhile, in a large saucepan, heat the vegetable oil to 380°F. Dip 8 onion rings in the batter, letting the excess drip back into the bowl. Fry the onion rings in the hot oil over high heat, turning occasionally, until golden and crispy, 3 to 5 minutes. Transfer to a paper-towel lined baking sheet. Sprinkle lightly with salt. Repeat with the remaining onion rings and batter and serve hot or warm.