Keto Appetizers Sides Cookbook - Final - Single Pages

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KETO APPETIZERS
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KETO APPETIZERS
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Copyright © 2018 JL Publishing LLC
All rights reserved. This work may not be reproduced or distributed - in whole or in part - by any means or in any form, electronic or otherwise, or
stored in a database or other retrieval system, without the express, written permission of JL Publishing LLC.
Disclaimer: This book is intended for entertainment and informational purposes only. Please consult your doctor or other medical professional before
undertaking any new diet or exercise program. All nutritional data provided are estimates and should not be relied upon for any medical purposes.
The publisher and author of this cookbook are in no way liable or responsible for any adverse effects that may arise (directly or indirectly) as a result
of the information provided in this book.
Photo copyrights: All recipe photos are by Louise Hendon, and other design images are from fotolia.com and unsplash.com.
Links: Some links in this book may be affiliate links.

TABLE OF
CONTENTS
Appetizers page 4
Side Dishes page 21
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Appetizers
Golden Chicken Bacon Fritter Balls page 6
Prosciutto Wrapped Asparagus page 8
Stuffed Jalapeño Peppers page 10
Creamy Crab Dip page 12
Tomato Tuna Bruschetta page 14
Prawn Cocktail page 16
Broccoli Soup page 18
Creole Deviled Eggs page 20
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Golden Chicken Bacon Fritter Balls

Prep Time: 10 minutes
Cook Time: 30 minutes
Yield: 6 servings
INGREDIENTS
• 1 chicken breast, minced (or 1/2 lb or 225 g ground chicken)
• 4 slices of bacon, diced
• 1 egg
• 2 green onions
• 2 cloves of garlic, peeled
• 1/4 cup (60 ml) olive oil
• 1/2 cup (60 g) almond flour
INSTRUCTIONS
1. Preheat oven to 350 F (175 C).
2. Line a baking tray with parchment paper.
3. Food process the chicken, bacon, egg, green onions, and garlic together.
4. Form 12 chicken bacon balls.
5. Dip the balls into the olive oil then into the almond flour.
6. Place on the lined baking tray and bake for 30 minutes until golden on the outside.
Nutritional Data (estimates) - per serving:

Calories: 287 Fat: 26 g Total Carbs: 2 g Fiber: 1 g Sugar: 0 g Net Carbs: 1 g Protein: 13 g
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Prosciutto Wrapped Asparagus

Yield: 4 servings
INGREDIENTS
• 16 slices of prosciutto
• 16 spears of asparagus
INSTRUCTIONS
2. Carefully wrap each slice of prosciutto tightly around each asparagus spear (in a spiral).
3. Place on a baking tray and bake for 15 minutes, flip and bake for another 5-10 minutes
until the prosciutto is crispy.

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Stuffed Jalapeño Peppers

Yield: 6 servings
INGREDIENTS
• 6 jalapeño peppers, sliced in half and insides removed
• 1/2 cup cauliflower florets
• 1/2 cup (2.6 oz or 73 g) raw cashews, soaked overnight
• 2 Tablespoons (30 ml) olive oil
• Salt and pepper, to taste
INSTRUCTIONS
2. Line a baking tray with parchment paper.
3. Blend the cauliflower florets. Squeeze out excess water.
4. Drain the cashews and add to the cauliflower in the blender. Also add in the olive oil and
blend to form a thick sauce.
5. Spoon onto the jalapeño halves and place on lined baking tray. Sprinkle with salt and
pepper.
6. Bake for around 30 minutes until slightly browned on top.

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Creamy Crab Dip

Yield: 4 servings
INGREDIENTS
• 2 (6 oz or 170 g) cans of crab meat, drained
• 1 teaspoon (5 ml) lemon juice
• 2 teaspoons (10 ml) mustard
• 1/4 cup (60 ml) Paleo mayo
• 2 cloves of garlic, peeled and minced
• 2 green onions, chopped
INSTRUCTIONS
1. Mix all the ingredients together well. Serve cold or warmed.

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Tomato Tuna Bruschetta

Yield: 4 servings
INGREDIENTS
• 4 slices of Easy Almond Coconut Bread
• 1 6-oz (170 g) can of tuna, drained and flaked
• 1 tomato, de-seeded and finely diced
• 1 Tablespoon (15 ml) lemon juice
• 1/4 cup (4 g) parsley, finely diced
INSTRUCTIONS
1. Toast 4 slices of keto bread.
2. Spread the olive oil over the slices of toast.
3. In a small bowl, mix together the tuna, tomato, lemon juice, and parsley. Season with salt
and pepper to taste. Spread the tuna mixture to the slices of bread.
4. Drizzle with additional olive oil on top, if desired.

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Prawn Cocktail
Yield: 2 servings
INGREDIENTS
• 2 Tablespoons (30 ml) Keto Tomato Ketchup
• 2 Tablespoons (30 ml) Paleo mayo
• Salt and freshly ground black pepper, to taste
• 8 oz (1/2 lb or 225 g) prawns, peeled and cooked
• 1 cup iceberg lettuce, shredded
• 1/2 large avocado, diced
• Pinch of Italian seasoning, or to taste
• 2 teaspoons (10 ml) lemon juice
• Lemon wedges, to serve with
INSTRUCTIONS
1. Combine the tomato ketchup with the mayo. Season with salt and pepper to taste. Coat
the prawns in this sauce.
2. Divide the shredded lettuce and diced avocado between two cocktail glasses or bowls.
Then top with the prawns. Squeeze 1 teaspoon of lemon juice over each glass.
3. Serve with lemon wedges and sprinkle a pinch of Italian seasoning over the top of the
prawns.

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Broccoli Soup
Yield: 4 servings
INGREDIENTS
• 1 head (approx. 1 lb or 450g) broccoli
• 4 cups (960 ml) chicken broth or bone broth
• 2 Tablespoons (16 g) pine nuts
• 2 Tablespoons (30 ml) coconut cream, to drizzle with
INSTRUCTIONS
1. Remove the stalks from the florets of the head of broccoli and slice the stalks thinly.
2. Pour the chicken broth into a pot and bring to the boil. Then add in the sliced stalks.
3. Cook for 10 minutes, then add the florets and cook for another 10-15 minutes until the
broccoli has completely softened.
4. In the meantime, in a separate hot, dry pan, toast the pine nuts until golden. Remove and
set aside.
5. Once the broccoli has cooked, remove the pan from the heat and use a hand blender
(immersion blender) to blitz to a smooth soup. If you don’t have an immersion blender, you
can let the soup cool a bit and then pour the soup into a blender or food processor to blend.
6. Season with salt and freshly ground black pepper. Divide between two warm bowls and
drizzle with coconut cream, if desired. Scatter the toasted pine nuts on top and serve.

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Creole Deviled Eggs

Yield: 4 servings
INGREDIENTS
• 8 eggs
• 1-2 teaspoons (2-4 g) Creole Seasoning, to taste
• 1 teaspoon (5 ml) lime juice
INSTRUCTIONS
1. Hard boil the eggs.
2. Slice each hard-boiled egg in half lengthwise with a sharp knife.
3. Carefully remove the egg yolks and mash them with mayo, Creole Seasoning, lime juice,
salt, and pepper. Adjust the seasoning to taste.
4. Carefully spoon the mixture back into the egg white halves.

Side Dishes
Easy Vegetable Ratatouille page 22
Mustard Celeriac Mash page 24
Coconut Cauliflower Rice page 26
Mushroom “Risotto” page 28
Creamy Cucumber Salad page 30
Waldorf Salad page 32
Coleslaw page 34
5-Min Asparagus Saute page 36
Garlic Roasted Brussels Sprouts page 38
Easy Kimchi page 40
Tossed Broccoli and Fennel Salad page 42
Steamed Artichoke
with Creamy Lemon Dip page 43
Lemon Garlic Kale page 44
Crispy Roasted Asparagus page 45
Garlic Green Beans page 46
Cabbage and Bacon Stew page 47
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Easy Vegetable Ratatouille

Yield: 6 servings
INGREDIENTS
• 1 medium eggplant, diced
• 2 zucchinis, diced
• 2 medium bell peppers, diced
• 2 small tomatoes, diced
• 1/2 medium onion, diced
• 8 Tablespoons of fresh basil leaves, finely chopped
• 1 teaspoon of fresh thyme leaves
• 1/4 cup (60 ml) olive oil, to cook with
INSTRUCTIONS
1. Add in the olive oil, garlic, and onions to a frying pan.
2. Then add in the diced eggplant and cook until softened.
3. Then add in the rest of the vegetables and cook until everything is soft.
4. Season with salt and pepper to taste, and stir in the basil.

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Mustard Celeriac Mash

Yield: 8 servings
INGREDIENTS
• 1 lb (450 g) celeriac, peeled
• 1 Tablespoon (15 ml) mustard
• 2 Tablespoons thyme leaves, divided
INSTRUCTIONS
1. Chop the celeriac into small cubes and boil for 25 minutes with salt and 1 Tablespoon of
thyme leaves until tender.
2. Food process or blend with the olive oil and mustard.
3. Stir in the rest of the thyme leaves and season with salt and pepper to taste.

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Coconut Cauliflower Rice

Yield: 8 servings
INGREDIENTS
• 1 head (600 g) of cauliflower, food processed into “rice-like” particles
• 1/4 cup (20 g) shredded coconut
• 1/2 cup (120 ml) coconut cream (from the top of a can of refrigerated coconut milk)
• 1/4 cup (60 ml) coconut oil
• Dash of salt and pepper

INSTRUCTIONS
1. Saute the cauliflower rice in the coconut oil on high heat for 5 minutes.
2. Then add in the coconut cream and shredded coconut. Cook for 5 more minutes on high
heat stirring constantly so nothing burns. Add in additional coconut cream if necessary to pre-
vent burning.
3. Season with dash of salt and pepper. Remove from heat and serve.

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Mushroom “Risotto”
Yield: 8 servings
INGREDIENTS
• 1 head (600 g) of cauliflower, processed into “rice-like” particles
• 12 white button mushrooms, diced
• 2 Tablespoons (30 ml) olive oil, to cook the mushrooms and onions with
• 1/4 medium onion, diced
• 1/4 cup (60 ml) ghee
INSTRUCTIONS
1. Saute the diced mushrooms and onions together in the olive oil until browned.
2. In a separate pan, add ghee and cook the cauliflower rice on high heat for 5 minutes.
3. Add in the mushrooms and onions.
4. Add in the garlic.
5. Cook for 5-10 more minutes until the cauliflower is soft.
6. Add in more ghee if you want it creamier.
7. Season with salt and pepper to taste.

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Creamy Cucumber Salad

Yield: 2 servings
INGREDIENTS
• 1 cucumber (220 g), sliced and then quartered
• 2 Tablespoons (30 ml) Paleo mayo
• 2 Tablespoons (30 ml) lemon juice
• Freshly ground black pepper and salt, to taste
INSTRUCTIONS
1. To make the creamy cucumber salad, mix together (in a small bowl) the cucumber pieces,
mayo, and lemon juice. Add salt and pepper to taste.

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Waldorf Salad
Yield: 2 servings
INGREDIENTS
• 2 cups of salad leaves of your choice
• 1/4 cup of Paleo mayo (60 ml)
• Salt and black pepper, to taste
• 1/2 Granny Smith apple (or other green apple), thinly sliced
• 2 stalks of celery, thinly sliced at an angle
• 6 grapes, quartered
• 1 oz (30 g) walnuts, roughly chopped
INSTRUCTIONS
1. Simply toss all the ingredients together after prepping and slicing as indicated in the ingredi-
ents list.
2. Divide between two bowls and enjoy!

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Coleslaw
Yield: 8 servings
INGREDIENTS
• 1 head (700 g) of cabbage, shredded
• 1 carrot (50 g), grated
• 2 Tablespoons (30 ml) apple cider vinegar
• 1 Tablespoon (15 ml) mustard
• 1/4 medium onion (28 g), sliced
INSTRUCTIONS
1. Mix everything together.

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5-Min Asparagus Saute

Yield: 2 servings
INGREDIENTS
• 16 asparagus spears, chopped
• 3 Tablespoons (45 ml) olive oil, to cook with
INSTRUCTIONS
1. Add olive oil to a frying pan on high heat.
2. Add in the chopped asparagus and saute for 5 minutes on high heat.

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Garlic Roasted Brussels Sprouts

Yield: 4 servings
INGREDIENTS
• 16 Brussels sprouts (11 oz or 320 g)
• 5 cloves of garlic, unpeeled
INSTRUCTIONS
2. Chop each Brussels sprout in half. Place them into a large bowl with the unpeeled garlic
cloves. Add the olive oil and salt and toss well to coat.
3. Place them on a large baking tray and make sure to spread them out evenly. Bake for 25
minutes in the preheated oven.
4. Meanwhile, add the diced bacon to a frying pan on the stove and cook until crispy. Set
aside.
5. When the Brussels sprouts are done, let them cool for 10 minutes. Then, carefully pick out
the garlic cloves and squeeze the softened garlic pulp out.
6. Toss the garlic pulp and bacon bits with the roasted Brussels sprouts. Season with additional
salt and freshly ground black pepper as needed.

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Easy Kimchi
Prep Time: 20 minutes + marinating time
Yield: 12 servings
INGREDIENTS
• 1 Chinese (or Napa) cabbage (1.5 lb or 700 g), washed and quartered lengthwise
• 1/3 cup (75 g) salt, to wilt the cabbage
For the kimchi sauce -
• 1 Tablespoon fresh ginger
• 12 cloves of garlic (approx. 1 head of garlic), peeled
• 1/2 small red onion, peeled
• 1 small chili pepper, seeds removed
• 1 Tablespoon crushed red chili pepper
• 1/4 cup (60 ml) hot sauce, or to taste
• 1 Tablespoon (15 g) salt
INSTRUCTIONS
1. Sprinkle salt liberally on the quartered cabbage. Place into a container for 2-3 hours so the
water flows out of the cabbage. Pour out the water.
2. Wash the cabbage again to remove the excess salt. Wring the cabbage gently with your
hands to remove excess water.
3. To make the kimchi sauce, blend the sauce ingredients.
4. Use your hands to massage the kimchi sauce over the cabbage.
5. Marinate for 1 day at room temperature.
6. Keep in fridge and consume within 2 weeks. Chop the cabbage into small pieces when
serving.

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Tossed Broccoli and Fennel Salad

Yield: 8 servings
INGREDIENTS
• 1 head of broccoli, chopped into small pieces
• 1/4 onion, peeled and diced
• 1 bulb of fennel, trimmed and cored and chopped into small pieces
• 1 Tablespoon (15 ml) lemon juice
• 1 Tablespoons (15 ml) mustard
• 1/4 cup (4 g) fresh parsley, finely chopped
• 1 Tablespoon (9 g) sesame seeds
INSTRUCTIONS
1. Whisk together the olive oil, lemon juice, and mustard.
2. Toss dressing with the broccoli, onion, and fennel.
3. Sprinkle sesame seeds and chopped parsley on top.

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Steamed Artichoke with Creamy Lemon Dip

Yield: 8 servings
INGREDIENTS
• 4 artichokes (4 oz each)
• 1 lemon, to squeeze over the artichokes
• 1/4 cup (60 ml) Hollandaise sauce
• 1 Tablespoon (15 ml) lemon juice + 1 teaspoon lemon zest, for the sauce
INSTRUCTIONS
1. Prepare the artichokes by removing the tough outer leaves. Cut off the spiky tips. Rub lemon juice
over the artichokes.
2. Place in a steamer and steam until the leaves are tender (approx. 30 minutes).
3. Whisk the Hollandaise sauce with 1 Tablespoon of lemon juice and the lemon zest and season with
salt and pepper to taste. Serve together.

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Lemon Garlic Kale

Yield: 4 servings
INGREDIENTS
• 2 Tablespoons (30 ml) lemon juice
• 8 oz (224 g) kale, chopped
• 1/4 cup (60 ml) olive oil, to cook with
INSTRUCTIONS
1. Add the olive oil to a frying pan on high heat.
2. Add in the kale and saute until slightly wilted (approx. 3-4 minutes).
3. Add in the garlic and lemon juice. Season with salt and pepper to taste.

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Crispy Roasted Asparagus

Yield: 2 servings
INGREDIENTS
• 1 bunch of asparagus (approx. 20 spears)
INSTRUCTIONS
2. Rub olive oil on the asparagus spears. Place on a baking tray and sprinkle salt and pepper all over
it (this helps to make it crispier).
3. Roast the asparagus for 20-25 minutes in the oven until done to your liking.

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Garlic Green Beans

Yield: 4 servings
INGREDIENTS
• 10 oz (280 g) green beans
• 3 Tablespoons (45 ml) avocado oil, to cook with
• 2 Tablespoons (30 ml) gluten-free tamari sauce or coconut aminos
INSTRUCTIONS
1. Add avocado oil to a hot frying pan. Add in the garlic and green beans and saute for 5-10 minutes,
stirring constantly to make sure it doesn’t burn.
2. Add in the tamari sauce and serve.

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Cabbage and Bacon Stew

Yield: 6 servings
INGREDIENTS
• 3 Tablespoons (45 ml) avocado oil, to cook with
• 1/4 onion, peeled and diced
• 1 head (700 g) cabbage, diced
• 2 cups (480 ml) chicken broth or bone broth
INSTRUCTIONS
1. Add avocado oil to a saucepan and cook the bacon and onions. Saute until the onions are translu-
cent.
2. Add in the cabbage and broth to the saucepan. Bring to a boil and then turn the heat down and
simmer with the lid on for 30 minutes.

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Golden Chicken Bacon Fritter Balls

Nutritional Data (estimates) - per serving:

Prosciutto Wrapped Asparagus

Nutritional Data (estimates) - per serving:

Stuffed Jalapeño Peppers

Nutritional Data (estimates) - per serving:

Creamy Crab Dip

Nutritional Data (estimates) - per serving:

Tomato Tuna Bruschetta

Nutritional Data (estimates) - per serving:

Nutritional Data (estimates) - per serving:

Nutritional Data (estimates) - per serving:

Creole Deviled Eggs

Nutritional Data (estimates) - per serving:

Easy Vegetable Ratatouille

Nutritional Data (estimates) - per serving:

Mustard Celeriac Mash

Nutritional Data (estimates) - per serving:

Coconut Cauliflower Rice

Nutritional Data (estimates) - per serving:

Nutritional Data (estimates) - per serving:

Creamy Cucumber Salad

Nutritional Data (estimates) - per serving:

Nutritional Data (estimates) - per serving:

Nutritional Data (estimates) - per serving:

5-Min Asparagus Saute

Nutritional Data (estimates) - per serving:

Garlic Roasted Brussels Sprouts

Nutritional Data (estimates) - per serving:

Nutritional Data (estimates) - per serving:

Tossed Broccoli and Fennel Salad

Nutritional Data (estimates) - per serving:

Steamed Artichoke with Creamy Lemon Dip

Nutritional Data (estimates) - per serving:

Lemon Garlic Kale

Nutritional Data (estimates) - per serving:

Crispy Roasted Asparagus

Nutritional Data (estimates) - per serving:

Garlic Green Beans

Nutritional Data (estimates) - per serving:

Cabbage and Bacon Stew

Nutritional Data (estimates) - per serving:

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