Keto Blinis with Smoked Salmon

4.7 stars, average of 9 ratings
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The ultimate Christmas party food now made keto friendly. These smoked salmon and cream cheese low-carb blinis make the perfect pre-dinner appetiser. The blinis so light and fluffy, you’d fool any grain eating relative into thinking these were the real deal!

These low carb blinis are definitely going back on my Christmas list this year. Will they be on yours too? So easy to make and super quick leaving you more time to enjoy the festivities with your loved ones this year.

Hands-onOverall

Nutritional values (per serving, 4 blinis)

2.7 grams 1.8 grams 15.6 grams 25.2 grams 8.6 grams 289 calories
Total Carbs4.5grams
Fiber1.8grams
Net Carbs2.7grams
Protein15.6grams
Fat25.2grams
of which Saturated8.6grams
Calories289kcal
Magnesium54mg (14% RDA)
Potassium245mg (12% EMR)

Macronutrient ratio: Calories from carbs (4%), protein (21%), fat (75%)

Ingredients (makes 16 blinis)

Instructions

  1. Separate the egg whites and yolks. Place the egg yolks, melted butter and almond milk in a mixing bowl. Gently whisk using a hand whisk until combined.
  2. Fold in the almond flour, baking powder and salt.
  3. Whisk the egg whites in a high speed mixer using the whisk blade until light and fluffy. Keto Blinis with Smoked Salmon
  4. Carefully fold the egg whites into the batter until combined. Don’t over beat or this will flatten the blinis.
  5. Heat a little olive oil in a pan until the base is coated. Spoon a heaped teaspoon per blini into the pan and fry on a low heat for about 50 seconds per side until golden. Flip and repeat on the other side. Repeat the above step until all the batter is used up (you should be able to make 16 blinis). Keto Blinis with Smoked Salmon
  6. Once cooked, place on a sheet of kitchen paper to cool. Top each blini with a little cream cheese, smoked salmon, 2 - 3 capers, dill and a tiny sprinkle of cracked black pepper. Store in the fridge for up to 2 days. Keto Blinis with Smoked Salmon
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By Jo Harding
Creator of ModernFoodStories.com

Jo Harding

Food is one of life’s most powerful medicines. I’m a true testament that once you find the right approach for you, you can overcome poor health through the healing power of food.

I believe the secret to radiant health starts and ends with a healthy gut so my recipes are all grain, gluten and refined sugar free. Most are also dairy-free.

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Comments (8)

I just made these.  They are fantastic!  Using a measuring teaspoon I got more than 16 and they took a lot longer than 50 seconds each side to cook.  
I used coconut milk beverage instead of almond milk, since that was what I had on hand and they came out perfect.  this product was sold in the fake milk section, NOT the thicker canned coconut milk like you'd use for a thai curry, so I don't know if that type of coconut milk would be the same.   http://sodeliciousdairyfree.com/products/coconut-milk-beverages/unsweetened  
Served with creme fraiche and caviar.

Reply

Thank you Catherine! I think I know which one you mean. From the liquid types of coconut milk, I love Aroy-D which is pure coconut & water, no added thickeners and it tastes amazing.

Reply

Can I freeze these?

Reply

I suppose you can freeze the cooked blinis (without the toppings).

Reply

Can I use coconut flour or arrowroot to substitute for the almond flour? Same question for almond milk - coconut milk instead? Thanks!

Reply

Hi Coleen, the way I substitute almond milk with coconut milk is that I partially mix it with water to make it thinner (about 1 tbsp coconut milk + 2 tbsp water for every 3 tbsp almond milk). You can use coconut flour instead but will need to use less as it is highly absorbent. I would try 3-4 level tbsp of coconut flour. Or you can try flax meal. The consistency should be thick but still slightly runny.

Reply

Thank you! These turned out delicious. My husband and I had them for breakfast 3 days in a row!

Reply

I'm glad you enjoyed! 😊

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