Warm summer nights call for parties! And a small get-together with delicious low carb or keto-friendly snacks is always a good idea. 😉 Our chef Francesco has turned three buffet classics into Foodpunk versions that everyone will love: crispy bruschetta with an Italian version of our Foodpunk Le Bread, rolled frittata with salmon with an Asian touch of wasabi, and a completely vegetarian tartare made from beets and chopped walnuts. Delicious!
per portion
Ingredients list
| Italian tomato bruschetta (low carb) | |
| Le Bread | |
| 50 g | Sun-dried tomatoes |
| 3 tbsp | Olive oil |
| 2-5 | Garlic cloves |
| 2 | Large tomatoes (about 200 g) |
| Fresh parsley | |
| Sea salt | |
| Pepper | |
| Spicy Asian salmon frittata (low carb and keto) | |
| 2 | Eggs |
| 50 g | Spinach |
| 1 tbsp | Olive oil |
| 50 g | Smoked salmon |
| 1 tsp | Wasabi |
| Dill | |
| Vegetarian beet tartare (low carb and keto) | |
| 100 g | Precooked beets |
| 20 g | Walnuts |
| 1/4 tsp | Lemon zest |
| Parsley | |
| Salt & pepper | |
| Dill | |
| Energy | 179.8 kcal / 753 kJ |
| Fat | 12.0 g |
| Protein | 10.2 g |
| Carbohydrate | 4.4 g |
| thereof Carbohydrate (netto) * | 7.9 g |
| Fiber | 10.2 g |
* Usable carbohydrates
Instructions
Mix the Le Bread baguette mix with finely chopped sun-dried tomatoes and bake according to the instructions. Slice the finished bread and fry the slices in a pan with a little olive oil, salt, pepper and garlic.
Tip: This recipe uses half a baguette, which makes about 6 slices. The rest freezes well in slices and can be warmed up in a toaster, for example.
Finely chop the garlic clove. Dice the tomatoes and season with the garlic, a little olive oil, salt, pepper and fresh parsley.
Spoon the tomato mixture onto the fried baguette slices and enjoy.
Separate 2 eggs and beat the yolks and whites separately. Season both with salt and pepper. Fry the yolks thinly in a pan with 1 tbsp olive oil. Tip: Put the yolk into a cone of rolled-up parchment paper. That way you can draw a grid in the pan, which makes the thin frittata especially sturdy.
Pour the beaten egg white over it and top with a little dill.
Blend the spinach with 1 tbsp oil and spread it on the frittata.
Lay the smoked salmon on top and spread with wasabi.
Roll up the filled frittata, arrange it on a plate and serve with a little fresh dill.
Chop the beets and walnuts as finely as possible and mix with the zest of a quarter lemon, fresh parsley, salt and pepper. Serve with a little dill, for example on a spoon, and enjoy.
One more tip: the recipes for the delicious sugar-free cocktails in the background are in the Foodpunk app challenge “Sugar Detox II” 😉
Love keto cooking?
With the Foodpunk Keto diet plan you get recipes like this every day, calculated individually for you.
Per recipe portion, Italian tomato bruschetta:
Kcal: 667
Fat: 41.9 g
Protein: 38.1 g
Carbohydrates: 18.7 g
Per recipe portion, spicy Asian salmon frittata:
Kcal: 346
Fat: 26.3 g
Protein: 25.2 g
Carbohydrates: 3.2 g
Per recipe portion, vegetarian beet tartare:
Kcal: 129
Fat: 14.2 g
Protein: 4.7 g
Carbohydrates: 9.3 g
The snacks serve 5 people. Pair them with tasty salads from the Foodpunk app, which are also perfect for bringing along.
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