Keto Chickpea And Pesto Bites Recipe

About this recipe

A delicious keto-friendly dinner option featuring chickpeas blended with pesto and lemon juice, topped with parmesan cheese and baked to perfection.

Ingredients

• 250 ml Dabur Hommade Lemon Juice (Bottle)
• 180 g Greentokri Basil Pesto
• 1 pc (50 g) On1Y Pepper Grinder
• 1 ltr Eggsential Liquid Egg Whites
• 100 g D'Lecta Parmesan Extra Hard Cheese Block
• 1 kg Akar Powder Salt

Instructions

1. 1. Preheat the broiler to high heat.
2. 2. Slice a keto-friendly baguette into thin rounds and lightly toast them. Arrange the toasted rounds on a foil-lined baking sheet.
3. 3. In a bowl, mix 3 tablespoons of lemon juice with 3 tablespoons of pesto until smooth. Season the mixture with 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
4. 4. Transfer the pesto mixture to a bowl. In a separate bowl, beat 2 egg whites with a pinch of salt until they form firm peaks.
5. 5. Gently stir one-fourth of the beaten egg whites into the pesto mixture to lighten it, then carefully fold in the remaining egg whites.
6. 6. Spoon the pesto mixture onto each toasted baguette round, spreading evenly. Sprinkle 3 tablespoons of grated parmesan cheese over the tops.
7. 7. Place the baking sheet under the broiler and broil for 2-3 minutes, or until the tops are lightly browned and the cheese is melted.
8. 8. Remove the canapes from the oven, transfer them to a serving platter, and serve warm.