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

• 500G Two Chicks Free Range Liquid Egg White
• - Parmesan Cheese | The Artisan Smokehouse
• - Sunita Lemon Juice Organic
• - Filippo Berio Classic Pesto
• 60G Mill & Mortar Organic Salt Of Hearts, 60G
• 60G Terre Exotique Cheeselovers Pepper, 60G
• NaN Old India Blanched Ground Almond Flour

Instructions

1. 1. Preheat the broiler to high heat.
2. 2. Slice the almond flour into thin rounds and lightly toast them. Arrange the toasted rounds on a foil-lined baking sheet.
3. 3. In a food processor, combine 3 tablespoons of lemon juice, 3 tablespoons of pesto, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Blend until smooth.
4. 4. Transfer the 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 mixture to lighten it, then carefully fold in the remaining egg whites.
6. 6. Spoon the mixture onto each toasted almond flour 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.