Keto Skordalia

Keto Skordalia is a creamy, garlicky dip made with cauliflower instead of potatoes, providing a deliciously low-carb twist on the traditional Greek dish. Perfect for breakfast, it pairs well with eggs and fresh vegetables.

Ingredients

• Cauliflower - 300 grams
• Garlic - 2 cloves
• Extra virgin olive oil - 60 ml
• Lemon juice - 1 tablespoon
• Almond flour - 2 tablespoons
• Salt - to taste
• Black pepper - to taste
• Fresh parsley - for garnish

Steps

1. Cut the cauliflower into florets and steam them until tender, about 10-15 minutes.
2. While the cauliflower is steaming, peel and mince the garlic cloves.
3. In a blender or food processor, combine the steamed cauliflower, minced garlic, olive oil, lemon juice, and almond flour.
4. Blend until smooth and creamy, scraping down the sides as needed. Season with salt and black pepper to taste.
5. Transfer the skordalia to a serving bowl and garnish with fresh parsley.
6. Serve warm or at room temperature with your choice of keto-friendly accompaniments.

Nutrition

• Calories: 210
• Protein: 4 g
• Carbs: 8 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 150 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Water: 0.3 L

Health Benefits

• Low in carbohydrates, making it suitable for a ketogenic diet.
• Rich in antioxidants and vitamins from cauliflower and garlic.

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