Keto Mushroom Nuggets Recipe

Name: Keto Mushroom Nuggets
Prep time: 30M
Cook time: 14 min
Total time: 44 min
Yield: 4
Ingredients: 1 raw egg USDA; 0.25 glucomannan powder, from konjac root; 4.5 fresh mushrooms, pieces USDA; 6 fresh young green scallions, chopped FNDDS; 0.75 table salt USDA; 0.75 italian seasoning blend Spice Barn; 0.25 black pepper, ground USDA; 3 parmesan cheese, grated USDA; 3 almond flour, super finely ground, gluten free King Arthur Flour; 8 olive oil cooking spray Pam

3.7g
Net Atkins Count ^TM

Prep Time: 30 Minutes
Style:Italian
Cook Time: 14 Minutes
Phase: Phase 2
Difficulty: Moderate

* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

6.4g

Protein

5.5g

Fat

1.8g

Fiber

89.7cal

Calories

How to Calculate Atkins Net Carbs

INGREDIENTS

1 lrg raw egg USDA
0 1/4 tsp glucomannan powder, from konjac root
4 1/2 cup fresh mushrooms, pieces USDA
6 Tbsp fresh young green scallions, chopped FNDDS
0 3/4 tsp table salt USDA
0 3/4 tsp italian seasoning blend Spice Barn
0 1/4 tsp black pepper, ground USDA
3 Tbsp parmesan cheese, grated USDA
3 Tbsp almond flour, super finely ground, gluten free King Arthur Flour
8 sec spray olive oil cooking spray Pam

DIRECTIONS

Heat oven to 425° and prepare a baking sheet with parchment paper.
In a small bowl whisk together egg and glucomannan until fully combined and glucomannan is completely mixed in. Set aside and allow to thicken while preparing vegetables, at least 10 minutes.
In a food processor, add chopped mushrooms, chopped scallions, salt, Italian seasoning, and pepper. Pulse until mushrooms are broken down, and all ingredients are evenly combined. Scrape onto a paper towel lined plate, cover with another paper towel and squeeze as much water out of the mushrooms as you can. Place in a medium bowl and mix in the thickened egg mixture.
On a rimmed plate, use a fork to mix together grated parmesan cheese and almond flour until evenly combined. Measure out 1 tablespoon rounds of mushroom mixture and coat the top and bottom in the parmesan and almond flour on the plate. Place on the baking sheet and spray with a light layer of olive oil. You should have about 16 puck shaped nuggets.
Bake for 7 minutes, flip and bake 7 minutes more until golden. Remove to a serving plate to cool and garnish with fresh parsley. Four nuggets are one serving.

Cooking Tip

Mushrooms are a wonderful high fiber vegetable for low carb and keto diets. In this recipe we use a food processor to create a more dense texture from mushrooms that provides a meaty texture your family will love. We call for a special fiber in this recipe- glucomannan. This fiber is available at health food stores as a fiber supplement. We chose this one because while it does a great job binding the nuggets together, it also helps crisp the exterior of these nuggets. If you can’t find it, you can use xanthan gum instead.