bread

Don’t be afraid to try

Do you have a favorite recipe that you miss? Have you tried finding, or developing your own recipe that is keto friendly? If you haven’t, then I say, don’t be afraid to try! Honestly, not every recipe I make ends up on this blog. Some ended up on the express lane directly to the trash. Others didn’t turn out to be what I was going for, but gave me inspiration for something else. The point is we often learn more from our mistakes than we do from our successes.

Where is this coming from you wonder? Well, this past weekend we were invited to an airshow. Of course these events have the food trucks and trailers with your typical “fair food”. The smells of which are often the height of temptation! Well, as I have to be gluten-free, whether I am following a keto lifestyle or not. It becomes a little easier for me to resist the temptations, rather than risk a trip to the hospital. But, my inner carb junkie, literally cries inside!

This weekend was no exception, we did find food that didn’t tank our carb intake for the day and also gluten-free. But, the biggest temptation of the day for me, was this heavenly smelling little corn cake filled with cheese, that our son bought, called an arepa. I have heard of these before, but, honestly until it’s scent wafted under my nose, I honestly didn’t even stop to consider what I was missing.

My husband had a bite (I didn’t dare, as they couldn’t guarantee there was not wheat flour added to the mix), they way his eyes rolled slightly back in his head in culinary ecstasy, I knew I had to find a way to make them.

Now, this was an even bigger challenge, because as you recall, I couldn’t even taste it to get texture, and flavor profile. I had to rely on my husband’s description (which I have to admit, had me practically drooling on myself!).

The first thing I did was to do some reading about what arepas are and how they are made traditionally. Next, I went surfing through the web for keto arepa recipes. But, in reading the recipes, I didn’t think these were going to match the flavor and texture my husband had described to me. So, instead of trying one of these recipes (which may be absolutely wonderful, by the way, so not saying you shouldn’t try them); I set out on my own. This is a far different enterprise than trying someone’s recipe, then tweaking it to my own personal style. So, I will come clean and tell you that we have no less than 3 versions in the freezer, that although tasty, were failures in matching the one my husband tasted (yes, he had to be the guinea pig, but don’t think he is complaining about that…lol).

So, anyone who has also actually eaten a non-keto arepa, I would really love to hear your comments below, about whether or not, these actually come as close as my husband thought they did. Also, I have a few filled with cheese and in the freezer to see how they hold up. If they do well, these would be a great make ahead easy grab and microwave at work, meal. I will add a comment below and a note to the recipe once, I know for sure.

Keto Arepas

Course Bread
Cuisine Keto
Prep Time 1 minute
Cook Time 10 minutes
Total Time 11 minutes
Servings 4 Servings
Calories 64 kcal

Ingredients

  • 2 Tbsp butter melted
  • 1/3 cup nut or seed flour
  • 1 Tbsp parmesan cheese
  • 2 scoops MCT powder optional
  • 2 tsp keto sweetener
  • 2 Tbsp Creme Fraiche or Sour Cream
  • 2 eggs

Instructions

  1. In a medium (about 4 cup) microwave safe bowl, melt butter in the microwave on high (30-60 seconds).

  2. Add all ingredients to melted butter, adding eggs last.

  3. Mix well. Should be the consistency of pancake batter.

  4. Divide batter into two, 2 cup microwave safe bowls and set first bowl in microwave and heat on high for 2 mins. Repeat with second bowl once first is done. 

  5. Meanwhile lightly oil and preheat fry pan to medium heat.

  6. Dump arepa cake out of glass dishes and cut each,with a serrated knife, in half.

  7. Add add butter to each half.

  8. Place in heated fry pan butter side down.

  9. Add butter to tops of toasting cakes.

  10. Toast 2-3 minutes and flip, with a spatula, and toast the other side for 2-3 minute. Should be golden brown.

  11. Remove toasted cakes from fry pan and using serrated knife, carefully, cut in half again (these are very hot). While still hot stuff with cheese, or meat or both and serve.

Recipe Notes

These freeze really well, and are a wonderful make ahead, then quick grab and microwave (or just thaw) meal.

 

total fat 18.4 g

net carbs 2.5 g

protein 7.6 g

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