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Keto Mock Skordalia


Skordalia is a Greek dip/sauce that is sometimes made with potatoes, or bread and nuts along with olive oil either vinegar or lemon juice or both and lots of raw garlic.

It is often served with fried fish, chicken or other meats and sometimes pita bread. Although some people serve it on vegetables, use it as a spread for sandwiches or as a dip.

Unless you need to ward off vampires, plan on hanging out with other people that are enjoying skordalia along with you or you plan on being alone for 24 hours. You might want to try this nontraditional version that softens the pungency of the garlic by slightly cooking it. I got the idea from https://greekgoesketo.com/2018/10/13/keto-skordalia/

but I modified Apollonas recipe a bit to simplify the recipe and to suit my tastes.

If you are a garlic lover and/or a skordalia lover that needs to watch your carbs, give this recipe a try. If you don't mind being a hermit for 24 hours, you can use raw garlic instead of slightly cooking it. :-) Keep in mind, the longer you cook the garlic the less pungent it will be.

Keto Mock Skordalia 1 cup chopped zucchini, without the seeds (110 gm) 1 cup chopped or riced cauliflower (100 gm) 3 garlic cloves, peeled and flattened 3-1/2 tbsp. extra-virgin olive oil, divided 3 tbsp. almond flour (I use this brand) 1 tbsp. white wine vinegar 2 tsp. lemon juice or to taste Unrefined sea salt and white pepper, to taste chopped fresh parsley, optional 1. In a small saucepan, combine the zucchini and cauliflower. Cover with water and bring to a boil. Cover reduce heat to a simmer and cook 7-10 minutes. Add garlic* and cook 5-7 minutes. Cook 5 minutes for a strong garlic flavor and 7 minutes for a more mild flavor. 2. Thoroughly drain vegetables in a fine mesh strainer. Transfer to a mini blender or food processor. Add 3 tablespoons oil, almond flour, vinegar, lemon juice and about 1/4 teaspoon each, salt and white pepper or to taste; blend until smooth. Adjust seasonings and lemon juice. Transfer to a small bowl; cover and refrigerate several hours for flavors to blend. Just before serving, drizzle with remaining 1-1/2 teaspoons olive oil and sprinkle with parsley, if desired Skordalia is delicious served with Keto pita bread, keto crackers, cooked fish or meats, spread on sandwiches or served as a dip along with Greek olives, raw vegetables and feta cheese. *Note, for a more traditional Skordalia, don't cook the garlic at all, just blend with the remaining ingredients, but be prepared to have strong garlic breath for many hours. :-) Servings: 6 Yield: Heaping 3/4 cup Nutrition Facts Serving size: 1/6 of a recipe (1.8 ounces).

Nutrition information calculated from recipe ingredients. Since the salt and pepper is to taste and the parsley is optional, these ingredients are not included in the recipe nutrition data. Amount Per Serving Calories 99.85 Calories From Fat (85%) 84.88 Total Fat 9.74g Saturated Fat 1.24g Cholesterol 0mg Sodium 8.17mg

Potassium 108.02mg Total Carbohydrates 2.91g Fiber 0.93g Sugar 0.96g Protein 1.39g

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