fbpx

 

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 One 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
+ Add Recipe to Shopping List

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.

Keto-Mojo is a participant in some affiliate programs and some of the links above will generate a small commission if you make a purchase through a product link on our site. This is at no cost to you and all proceeds go directly to the nonprofit Ketogenic Foundation [501(c)3] to assist with their mission funding education and research into the ketogenic diet and lifestyle. Keto-Mojo in no way profits from these links.

Credits

RecipeEric Lundy

PhotographyErin Ng

WRITE A REVIEW

Your email address will not be published. Required fields are marked *

Your Rating




This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

Featured Recipes

cta-booklet

Not on our mailing list?
Sign up and get 5 Fabulous French Recipes! Oui s'il vous plaît!

At Keto-Mojo, we believe in sharing—sharing important keto community news, science and studies, great keto recipes, products we love, and profiles of people that inspire us.

Join our community now and fall in love with 5 new French recipes!

Show Buttons
Share On Twitter
Hide Buttons
X