Classic appetizers made Keto - Keto Woman Podcast

This week on The Keto Woman Podcast Daisy and I discuss some of our favorite Keto friendly appetizers.  Some we've made Ketogenic some always have been.


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Classic Sour Cream and Chive Dip


1 cup (8 ounces) sour cream

2 Tablespoons minced scallion or chives

2 Tablespoons minced shallot or red onion

1 Tablespoon onion flakes (dehydrated onion)

1 teaspoon red wine vinegar

1/2 teaspoon sea salt

1/2 teaspoon black pepper

A dash of hot sauce


Mix all ingredients together. Taste and adjust seasoning.

Refrigerate for at least one hour up to 24 hours to allow flavor to develop.

Before serving mix well again and taste for seasoning.

This dip is delicious served with pieces of crispy bacon for dipping.

Yield: approximately 16 ounces

Taffiny Elrod January 2018

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Israeli Cheese Dip


8 ounces full fat cream cheese

2 Tablespoons sesame seeds

2 teaspoons dried oregano

2 ounces or more extra virgin olive oil


Toast the sesame seeds in a small skillet over medium heat. When they begin to pop slightly and look golden set aside to cool. Caution the pan will be very hot.

When the sesame seeds have cooled mix them with the dried oregano

Divide the cream cheese into two equal portions. Shape the cheese into balls. Place one piece between two pieces of plastic wrap or wax paper and roll out or press with hands until it is flattened to about ½ inch thick. Repeat with the other ball of cheese making them about the same size and shape.

Place one disc of cheese on your serving dish - a deep plate with a raised rim works best for this 

Now sprinkle with half of the sesame seed-oregano mixture.

Pour over half of the olive oil to cover the entire surface, at least one ounce.

Now top with the second disc of cheese and repeat the procedure with the sesame-oregano mixture and the rest of the olive oil. The key to this dish is to be generous with the olive oil.

Cover with plastic wrap and set refrigerate or at least an hour up to three days to allow flavors to marry.

Taffiny Elrod January 2018

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Cauliflower Skordalia


1 pound (2 cups) frozen cauliflower florets

2 ounces (1/2 cup) blanched almonds

3-4 cloves garlic

1/2 teaspoon sea salt

2 Tablespoons white wine vinegar

4 ounces (1/2 cup) extra virgin olive oil

A sprig of fresh dill or a Tablespoon of chopped fresh parsley for garnish


Steam the frozen cauliflower florets until they are soft and offer no resistance when pierced with the tip of a knife or a fork, approximately ten minutes on the stove top. When the cauliflower is fully cooked drain the cooking water into a dish and reserve it for later use.

Place the cauliflower back in the pan and heat on low until there is very little water evaporating from the cauliflower and the pan is dry. Don’t allow the cauliflower to brown.

While the cauliflower is cooking start the almond mixture.

In the work bowl of a food processor blend the almonds with the garlic and the sea salt until they form a paste.

Add the cooked cauliflower and the white wine vinegar and continue to blend until it starts to become smooth.

With the processor still running add the olive oil in a slow stream until it is all combined and the mixture looks light. If the mixture is too thick add the reserved steaming water a teaspoon at a time until it is lightened and spreadable. Be careful not to add back in too much of the liquid you worked so hard to remove.

Taste and adjust for seasoning.

Spoon finished dip into a serving dish and top with the dill or parsley.

Serve warm or chilled

Yield: approximately 16 ounces

Taffiny Elrod January 2018

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Everything Sesame-Caraway Crackers



1 cup (75 grams) sesame flour

2 Tablespoons (20 grams) sesame seeds

1 Tablespoon caraway seeds (optional)

½ teaspoon baking powder

½ teaspoon sea salt

1 Tablespoon olive oil

1 large egg, beaten

2 Tablespoons everything bagel seasoning (to make your own mix one Tablespoon each sesame seeds, kosher salt, poppy seeds, onion flakes, and caraway seeds)


Preheat oven to 350F

Assemble two large cookie sheets or half sheet trays and four pieces of parchment paper or aluminum foil cut to fit the trays.

Place the sesame flour, sesame seeds, caraway seeds, baking powder, and sea salt in a medium mixing bowl and whisk to combine.

Add the beaten egg and olive oil and knead together by hand until a dough forms.

Divide the dough in to two equal pieces.

Place one piece of dough between the two pieces of parchment paper or aluminum foil and roll out until the dough is in a rough rectangle shape about 1/8 inch thick.

Remove the top piece of parchment or foil.

Cut the dough into one-inch squares with a pastry cutter, pizza cutter or sharp knife.

Sprinkle the everything bagel seasoning over the dough and gently press it in with your hands.

Leaving all the dough together place it with the parchment or foil on the baking tray.

Repeat the same process with the second piece of dough.

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Bake crackers for 15-20 minutes until lightly browned.

Remove from oven and allow to cool all in one piece on tray before transferring to cooking rack.

Allow crackers to cool completely. Then break into pieces.

The crackers will stay crisp sealed in an airtight container in a cool, dry place for up to a week.

Yield 60 1-inch crackers.

Taffiny Elrod January 2018

Adapted from a Low Carb Maven recipe for Almond Flour Crackers with Sesame Seeds


Citrus-Herb Tapenade


1 cup (5-6 ounces) drained, pitted black olives such as Kalamata

1 Tablespoon drained capers

1 Tablespoon of lemon or orange zest (one large orange, or two small lemons should yield about one Tablespoon of zest loosely packed)

1 small clove garlic

1 teaspoon fresh rosemary leaves (The leaves of 1 small sprig of fresh rosemary)

1 teaspoon fresh thyme leaves (the leaves of two small sprigs fresh thyme)

Pinch black pepper

Pinch red pepper flakes

2 ounces (1/4 cup) extra virgin olive oil


Sort through the olives to make sure they don’t have any pits or pit fragments remaining in them.

Rinse the olives and capers in cool water and drain them well.

Combine the olives, capers, lemon zest, garlic, and herbs in the work bowl of a food processor and process until the garlic and olives begin to break down, add black pepper and red pepper flakes.

With the processor running slowly pour in the olive oil in a steady stream. Process until fully combined. You can leave the tapenade slightly chunky or blend until quite smooth. It is a matter of taste.

Remove to a serving dish and top with additional olive oil.

The flavor of the tapenade will continue to improve as it sets. Kept in the refrigerator in an airtight container the tapenade will last for at least two weeks.

*For a more traditional tapenade replace the citrus zest with 3-4 anchovy fillets.

Yield: approximately 8 ounces

Taffiny Elrod January 2018

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Cauliflower Hummus


2 cups (1 pound) frozen cauliflower florets 

1 Tablespoon light olive oil, avocado oil, or refined coconut oil

1/2 cup (4 ounces) sesame tahini 

1-3 cloves garlic (if you prefer a milder taste you can substitute roasted garlic for the fresh)

½ teaspoon salt

½ teaspoon black pepper

Dash of cayenne pepper (less than 1/8 teaspoon)

1 Tablespoons white wine vinegar or lemon juice

2 Tablespoons extra virgin olive oil

1/4 cup cold water, divided

Additional olive oil and paprika or cayenne pepper for garnish


Toss the cauliflower with the tablespoon of oil and spread out on an oiled roasting pan or cookie sheet. Roast at 425F until the cauliflower is tender, beginning to brown and almost char slightly on the smallest florets, about 20-25 minutes. Set aside to cool.

 In the work bowl of a food processor combine the sesame tahini, garlic, salt, and vinegar or lemon juice and a Tablespoon of the water, process until the garlic is pureed. 

Then add the cauliflower and blend until the cauliflower is pureed. If the cauliflower is still slightly warm it will assist in this process.

Now with the food processer still running begin to add the rest of the cold water a Tablespoon at a time until the mixture is light and creamy. The water will create an emulsion with the sesame tahini that will lighten and increase the volume of the hummus. When it is ready you should have a homogenous mixture that is creamy and fairly light.

Taste to adjust for seasoning.

Transfer to a serving dish and spread into a pleasing shape with an offset spatula or the back of a spoon.

Garnish with more extra virgin olive oil and a sprinkle of paprika; or cayenne pepper if you like some heat.

Yield approximately 16 ounces

Taffiny Elrod January 2018

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