Keto Breakfast Tako

Name: Keto Breakfast Tako
Total time: 1200 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 cups baby spinach leaves; 2 eggs; 1/3 cup almond meal; 1/2 teaspoon salt; 1/2 cup Julienne red bell peppers; 1/2 cup Julienne green bell peppers; 1/2 cup shredded purple cabbage; 1/2 cup Julienne cucumber; 1/2 cup deseeded julienne tomato; as needed shredded cabbage; 1 tablespoon extra virgin olive oil; 1 tablespoon chilli flakes; 1 handful coriander leaves; to taste Salt; 1/4 cup cream cheese; 1 tablespoon minced coriander leaves; 1 tablespoon minced spring onion (green part)

Sabrina Yasmin @barak_kitchen

Riyadh

#keto
Keto is a term for a low-carb diet . The idea is for you to get more calories from protein and fat and less from carbohydrates. People use a ketogenic diet most often to lose weight, but it can help manage certain medical conditions, like epilepsy, too. It also may help people with heart disease, certain brain diseases, and even acne, but there needs to be more research in those areas. Here I am sharing a delicious keto friendly breakfast recipe.

Sabrina Yasmin @barak_kitchen

Saved

Ingredients

20 min

4 servings

2 cupsbaby spinach leaves
2eggs
1/3 cupalmond meal
1/2 teaspoonsalt
For the salad
1/2 cupJulienne red bell peppers
1/2 cupJulienne green bell peppers
1/2 cupshredded purple cabbage
1/2 cupJulienne cucumber
1/2 cupdeseeded julienne tomato
as neededshredded cabbage
1 tablespoonextra virgin olive oil
1 tablespoonchilli flakes
1 handfulcoriander leaves
to tasteSalt
For the spread
1/4 cupcream cheese
1 tablespoonminced coriander leaves
1 tablespoonminced spring onion (green part)

Saved

Steps

20 min

1

Blanch spinach with boiling water for 2 minutes. Drain into a strainer.
2

Squeeze out extra liquid.
3

Transfer the squeezed spinach to the bowl of a food processor.
4

Add the eggs, almond meal and salt.
5

Process until smooth. Tako shell batter is ready.
6

Preheat oven to 170C. Line baking 2 tray with baking papers.
7

Place one 1/4 of the mixture innto one of the prepared trays.
8

Use a spatula or spoon to spread to make a 15cm circle.
9

Bake for 10 minutes at 160-170 degree C or until set.
10

Use a spatula to transfer the circle between the gaps of a wire baking rack to create a taco shape. Set aside to cool slightly.
11

Bake for a further 10 minutes on 150 c to dry out.
12

Similarly make other tako shells following the same procedure.
13

Keto friendly tako shell is ready now.
14

For the salad, cut all the vegetables in Juliennes.
15

Put the veggies in a salad bowl.
Also add in coriander and mint leaves.
16

Season with extra virgin olive oil, chilli flakes and salt.Mix well.
17

For the spread mix together cream cheese and chopped herbs.
18

For serving take tako shell to a serving dish.Fill the cavity with salad and top with cheese spread.
19

Serve immediately.