The Quest to Make the BEST Keto Potato Salad EVER! Low Carb Potato Salad Recipes

Southern Keto
Southern Keto
481 بار بازدید - 8 ماه پیش - The Quest to Make the
The Quest to Make the BEST Keto Potato Salad EVER! 🏆
Are you craving a creamy, flavorful potato salad without the carbs? Looking for the best low carb potato salad recipes? 👋 Bye-bye, potatoes! 👋 Hello, keto-friendly substitutes! 👋

Join me on my quest to create the ultimate keto potato salad that's indistinguishable from the real thing. 🤯 This video holds the sacred secrets to fool-proof techniques, surprising substitutes, and mouthwatering flavors 🤤 that will leave your guests begging for more (and they won't even know it's keto!).

Link to@ChrisCookingNashville potato salad recipe: CARNIVORE POTATO SALAD?! YES! Carnivo...

Ninja Blender: https://amzn.to/47GbAH0

Recipe:
Potato Ingredients

1/3 stick butter (About 3 Tbsp)
32 oz egg whites (25-30 whites)
Large pinch salt
2 oz cream cheese
2-3 oz fresh mozzarella
1 tsp Parmesan cheese
2 tsp toasted beef gelatin
1 Tbsp regular beef gelatin
4 Tbsp egg white powder
Heavy cream and water for blending (as needed)
Melt butter over medium heat in non-stick skillet. Add egg whites and salt. Scramble egg whites breaking up into small pieces while stirring. Continue cooking egg whites until all liquid has dried up in the pan leaving crumbly eggs and residual butter fat. Stir frequently to avoid browning the eggs as much as possible, though a small amount is okay. Eggs will smell more like toasted butter and less like eggs and be very crumbly and dry. Remove from heat and leave in skillet to stay warm momentarily.

Add cream cheese, mozzarella cheese, 2-3 Tbsp cream, parmesan, toasted gelatin, and plain gelatin to blender. Add hot eggs on top. Turn blender on low. Blend. If mixture is too dry to blend add more heavy cream 2-3 Tbsp at a time as as needed and continue pushing mixture down into blender blades until mixture starts to blend. Use as little cream as possible to make this happen but as much as is required to get a paste. Slowly increase speed to high if adjustable. If not, increase in whatever increments available until blending on high. Mixture should be a cohesive paste and just begin to flow into blades and blend but should remain as thick and dry as possible. Add 2-3 Tbsp of water to thin this mixture slightly and blend on high 10-20 seconds.

Preheat oven to 275F.

Move mix to a large bowl. Add egg white powder on top one Tbsp at a time and fold and smash into egg paste mix until incorporated. Add additional Tbsp of egg white powder one at a time until all are well incorporated with no lumps.

Spread mix flat on parchment lined baking sheet. Mixture should be about 1/2 inch thick and as squared off as possible for even baking. Smooth top and bake in preheated oven for 30 minutes.

While cooking, prep Potato Salad Dressing Ingredients:

1 Cup No Sugar Sweet Gherkins, Diced
1/2 Cup Diced Celery
2 Hard Boiled Eggs, Diced
2 T Diced Canned Pimento
1 Cup My Duke's Mayo: How to make My Dukes Mayo | Easy Keto...
Black Pepper to Taste
Salt to Taste
1 t Mustard
A pinch Thousand Island Dressing (see video)

Mix all ingredients in bowl and set aside

Remove  from oven. The mix should be dry and very firm and springy to the touch. Let cool enough to handle but still warmer than room temperature. Cut into cubes for potato salad.

Mix into bowl with dressing and top with Paprika. Enjoy!!!

if you want to watch the original video that inspired this, check out @ChrisCookingNashville.  

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8 ماه پیش در تاریخ 1402/08/27 منتشر شده است.
481 بـار بازدید شده
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