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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-on Overall
Serving size 4 blinis
Nutritional values (per 4 blinis)
Net carbs2.7 grams
Protein15.6 grams
Fat25.2 grams
Calories289 kcal
Calories from carbs 4%, protein 21%, fat 75%
Total carbs4.5 gramsFiber1.8 gramsSugars1.6 gramsSaturated fat8.5 gramsSodium651 mg(28% RDA)Magnesium55 mg(14% RDA)Potassium262 mg(13% EMR)
Ingredients (makes 16 blinis)
Instructions
- 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.
- Fold in the almond flour, baking powder and salt.
- Whisk the egg whites in a high speed mixer using the whisk blade until light and fluffy.
- Carefully fold the egg whites into the batter until combined. Don’t over beat or this will flatten the blinis.
- 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).
- 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.
Blinis with Smoked Salmon
Step by Step
Ingredients
Instructions
- 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.
- Fold in the almond flour, baking powder and salt.
- Whisk the egg whites in a high speed mixer using the whisk blade until light and fluffy.
- Carefully fold the egg whites into the batter until combined. Don’t over beat or this will flatten the blinis.
- 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).
- 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.
Nutrition (per serving, 4 blinis)
Calories289kcal
Net Carbs2.7g
Carbohydrates4.5g
Protein15.6g
Fat25.2g
Saturated Fat8.5g
Fiber1.8g
Sugar1.6g
Sodium651mg
Magnesium55mg
Potassium262mg
Detailed nutritional breakdown (per 4 blinis)
| Total per 4 blinis |
| 2.7 g | 15.6 g | 25.2 g | 289 kcal |
| Almond flour (blanched ground almonds, almond meal) |
| 1.3 g | 3.1 g | 7.6 g | 86 kcal |
| Baking powder, gluten-free |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Salt, pink Himalayan rock salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0.2 g | 3.1 g | 2.4 g | 36 kcal |
| Almond milk natural (unsweetened) |
| 0 g | 0.1 g | 0.1 g | 2 kcal |
| Butter, unsalted, grass-fed |
| 0 g | 0 g | 2.9 g | 25 kcal |
| Olive oil, extra virgin |
| 0 g | 0 g | 3.4 g | 30 kcal |
| Cream cheese, soft (full-fat) |
| 0.8 g | 1.8 g | 7 g | 61 kcal |
| Salmon, smoked |
| 0 g | 7.3 g | 1.7 g | 47 kcal |
| Capers, canned |
| 0.1 g | 0.2 g | 0.1 g | 1 kcal |
| Dill, fresh |
| 0 g | 0 g | 0 g | 0 kcal |
| Pepper, black, spices |
| 0.1 g | 0 g | 0 g | 1 kcal |
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