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Keto Mushroom and Gruyère Cheese Blini Party Appetizers

Savory, rich sauteed chopped mushrooms and creamy, nutty Gruyère cheeses make for a fantastic savory topping for stunning, two-bite vegetarian keto blini. Make the blini a few hours in advance and keep covered until you’re ready to top and serve with warm or room-temperature mushroom topping.
Serves 8 Serving: 3 Blini

Ingredients List

FOR THE BLINI

  • 4 large eggs, whites and yolks separated
  • 1/2 cup half and half
  • 6 Tbsp melted butter, divided
  • 3/4 cup almond flour
  • 1/4 cup coconut flour
  • 1 tsp gluten-free baking powder
  • sea salt

FOR THE TOPPING

  • 2 Tbsp butter
  • 1 lb button mushrooms, finely chopped
  • sea salt and freshly ground pepper
  • 1/4 cup heavy cream
  • 3 oz (about 1 cup) shredded Gruyere cheese, divided
  • Tbsp chopped fresh thyme, divided
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Instructions

  • Make the blini: Place a wire rack over a baking sheet. Set aside.
  • In a large mixing bowl, gently whisk together the egg yolks, half and half, and 3 tablespoons of the melted butter.
  • In a small bowl, whisk together the almond flour, coconut flour, baking powder, and 3/4 teaspoon salt. Fold into the egg yolk mixture.
  • In the clean, dry bowl of a stand mixer fitted with the whisk attachment, whip the egg whites until light, white and fluffy, holding firm peaks, 2 to 3 minutes.
  • Gently fold the egg whites into the flour-egg yolk batter until combined. Do not overmix (you’ll get flat blini).
  • Heat a nonstick skillet over medium heat. Add 1 tablespoon of the melted butter. Spoon heaping teaspoons of batter into the pan about 1 inch apart, use a small spatula or back of a spoon dipped in melted butter to gently but quickly smooth and form each into a roughly 2 to 2 ½-inch disc and cook until golden, 1 to 2 minutes. Gently flip and repeat on the other side. Transfer the blini to the prepared wire rack. Repeat with the remaining butter and batter to make approximately 24 blini.
  • Make the mushroom and Gruyère topping: Heat the 2 tablespoons butter in a large, deep skillet over medium-high heat. Add the mushrooms and 1/2 teaspoon salt. Cook, stirring occasionally, until the mushrooms have released their liquid and the liquids have mostly evaporated, 10 to 15 minutes.
  • Stir in heavy cream and 1/4 teaspoon black pepper and bring to a boil. Reduce the heat to a simmer and stir in the cheese. Simmer until thickened slightly, 2 to 3 minutes. Stir in half of the thyme. Remove from heat.
  • To serve, arrange the blini on a platter. Top each with a spoonful of the mushrooms, and garnish with the remaining thyme.

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Credits

RecipeEric Lundy

PhotographyErin Ng

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