Mushroom & Thyme Keto Bruschetta

Mushroom & Thyme Keto Bruschetta


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Looking forward to a relaxing Sunday afternoon or thinking of a wicked party for your next dinner party? This Keto Mushroom and Thyme Bruschetta is the perfect addition to surprise your guests!

Prepare to indulge in a gold-plated gluten-free diet These are the real flavors, and no doubt the crowds & # 39; s want. This is one of the many great ways you can use Fat Head dough!

Mushroom & Thyme Keto Bruschetta

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Nutritional requirements (per feeding, 1 scotch)

Net carbs3 grams

Trustworthy8.6 grams

Oil10.1 grams

Calories144 kcal

Calorie from carbs 9%, protein 25%, fat 66%

Total carbs4.4 gramsFiber1.4 gramsPropose1.5 gramsToo much fat6.1 gramsSodium290 mg(13% RDA)Magnesium14 mg(4% RDA)Potassium164 mg(8% EMR)

Ingredients (made 8 pieces of brushes)

Bread:
  • 1 3/4 cups low moisture grated mozzarella cheese (200 g / 7.1 oz)
  • 1/3 cup + 1 tbsp coconut flour (50 g / 1.8 oz)
  • 1 tsp gluten-free powder
  • 1 large egg
  • pinch of sea salt and black pepper
  • 1 tbsp butter or ghee to fry (15 ml)
Travel:
  • Mushrooms 200 g, thinly sliced ​​(7.1 oz)
  • 1 clove garlic, minced
  • fresh thyme, to taste
  • 1 tbsp butter or ghee (15 ml)
  • 1 tbsp cream cream (15 ml)
  • pinch of sea salt and black pepper

The instructions

  1. Preheat oven to 160 ° C / 320 ° F (fan assisted), or 180 ° C / 355 ° F (al & # 39; ada). Line the baking sheet with parchment paper and set aside.
  2. Place the cheese in a well-heated pan, heat in the second 30-degree oven until it melts. Put in between each heat stroke.
    Mushroom & Thyme Keto Bruschetta
  3. Remove the melted cheese from the bowl, place it in the saucepan along with other pastry ingredients. Bake until the pastry is smooth.
  4. Remove from the food processor and carefully roll together to form a thick sausage.
  5. Bake in the oven for 15-20 minutes. Remove and allow to cool completely.
    Mushroom & Thyme Keto Bruschetta
  6. When cool, cutting diagonally into 8 til slices. Lightly fry in butter on each side until golden, set aside.
    Mushroom & Thyme Keto Bruschetta
  7. Slice the mushrooms and sauté in butter, garlic and fresh thyme until soft and cooked through.
    Mushroom & Thyme Keto Bruschetta
  8. Cream cream, allow the sauce to reduce and rub the mushrooms. Time to taste. Serve the cheeses with chopped mushrooms and sprinkle fresh thyme. You can keep the mushroom in the freezer in the refrigerator for up to 4 days. The bread is frozen and will remain in the freezer for up to 3 months.
    Mushroom & Thyme Keto Bruschetta

Nutritional supplements disappear (per serving, 1 scrub)

Net carbs Trustworthy Oil Calories
Mozzarella cheese (umbrella, see pizza)
1.4 g 5,9 g 4,9 g 73 kcal
The town of coconut, of matter
0.7 g 1.1 g 0.9 g 23 kcal
Baking powder, gluten-free
0.1 g 0 g 0 g 1 kcal
Eggs, free-range or natural
0 g 0.8 g 0.6 g 9 kcal
Salt, sea salt
0 g 0 g 0 g 0 kcal
Pepper, black, spicy
0 g 0 g 0 g 0 kcal
Butter, no glory, vegetation
0 g 0 g 1.4 g 13 kcal
Mushrooms (white), fresh
0.6 g 0.8 g 0.1 g 6 kcal
Garlic, fresh
0.1 g 0 g 0 g 1 kcal
Thyme, fresh
0 g 0 g 0 g 0 kcal
Butter, no glory, vegetation
0 g 0 g 1.4 g 13 kcal
Cream, whip, pour, oil (30-40% fat)
0 g 0 g 0.7 g 7 kcal
Salt, sea salt
0 g 0 g 0 g 0 kcal
Pepper, black, spicy
0 g 0 g 0 g 0 kcal
Total per serving, 1 in brushes
3 g 8.6 g 10.1 g 144 kcal

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