Description
A delicious and easy recipe for Keto Eggplant Bites with Chili Oil, perfect for a low-carb snack or appetizer.
Ingredients
Scale
- 2 medium eggplants, sliced into 1/2-inch rounds
- 1 teaspoon salt
- 1/2 cup almond flour
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 1/4 cup olive oil
- 1/4 cup chili oil (store-bought or homemade)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Sprinkle the eggplant slices with salt and let them sit for about 15 minutes to draw out moisture. Rinse and pat dry with paper towels.
- In a shallow bowl, combine almond flour, Parmesan cheese, garlic powder, onion powder, black pepper, and cayenne pepper.
- Dip each eggplant slice into the almond flour mixture, pressing gently to adhere the coating.
- Arrange the coated eggplant slices on the prepared baking sheet. Drizzle olive oil over the top of the slices.
- Bake in the preheated oven for 25-30 minutes, flipping halfway through, until golden brown and crispy.
- Once baked, remove from the oven and drizzle with chili oil. Garnish with chopped parsley before serving.
Notes
- For a spicier kick, increase the amount of cayenne pepper or add red pepper flakes to the almond flour mixture.
- Try using different types of cheese, such as mozzarella or cheddar, for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 2g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 10mg