Braciole

Braciole is a traditional Italian dish featuring thin slices of meat rolled with a savory filling, simmered in a rich tomato sauce. This keto-friendly version uses almond flour and cheese for a low-carb twist, perfect for a satisfying dinner.

Ingredients

• Beef flank steak - 300 grams, thinly sliced
• Almond flour - 30 grams
• Parmesan cheese - 30 grams, grated
• Fresh parsley - 2 tablespoons, chopped
• Garlic - 2 cloves, minced
• Olive oil - 2 tablespoons
• Crushed tomatoes - 200 grams (canned)
• Italian seasoning - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Mozzarella cheese - 50 grams, shredded

Steps

1. Preheat the oven to 180°C (350°F).
2. In a bowl, mix almond flour, grated Parmesan cheese, chopped parsley, minced garlic, salt, and pepper to create the filling.
3. Lay the thin slices of beef flank steak flat on a clean surface and place about 1-2 tablespoons of the filling at one end of each slice.
4. Roll the steak tightly around the filling and secure each roll with a toothpick or kitchen twine.
5. In a large skillet, heat olive oil over medium heat and sear the braciole for 3-4 minutes on each side until browned.
6. Remove the braciole from the skillet and set aside. In the same skillet, add the crushed tomatoes and Italian seasoning, stirring to combine.
7. Return the braciole to the skillet, spooning some sauce over them, then cover and simmer for 30 minutes.
8. Sprinkle shredded mozzarella cheese on top and transfer the skillet to the preheated oven. Bake for an additional 10 minutes until the cheese is melted and bubbly.
9. Remove from the oven, let rest for a few minutes, then serve warm.

Nutrition

• Calories: 450
• Protein: 40 g
• Carbs: 8 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 800 mg
• Cholesterol: 120 mg
• Total Fat: 30 g
• Saturated Fat: 10 g
• Unsaturated Fat: 15 g
• Water: 0.2 L

Health Benefits

• High in protein, which supports muscle growth and repair.
• Low in carbohydrates, making it suitable for ketogenic diets.

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