Bikini Bottom Cutlets (low carb, gluten free, high protein)
Bikini Bottom Cutlets (low carb, gluten free, high protein)

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, bikini bottom cutlets (low carb, gluten free, high protein). One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

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To get started with this particular recipe, we have to prepare a few components. You can cook bikini bottom cutlets (low carb, gluten free, high protein) using 7 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Bikini Bottom Cutlets (low carb, gluten free, high protein):
  1. Make ready 205 g Tuna chunks (canned) (sub with any preferred fish chunks)
  2. Take 100 g Mushrooms diced (sub with any preferred cooked veggies)
  3. Take 60 g White onions (sub with any preferred cooked veggies)
  4. Make ready 15 g Coconut flour (can sub with almond flour)
  5. Take 50 g Egg (1 large)
  6. Take 3 g Black and white sesame seeds (sub with any preferred seeds)
  7. Get 2 g Xanthan gum

Low carb keto gluten-free chicken and dumplings are comfort in a bowl! This Instant Pot pressure FREE Printable Keto Food List! Natural, gluten-free, low carb I had missed the oil. Left dumpling strips on bottom parchment and put in fridge for an hour.

Steps to make Bikini Bottom Cutlets (low carb, gluten free, high protein):
  1. Cook your veggies on an anti stick pan on medium heat.
  2. Drain the tuna and mix all the ingredients in a bowl except sesame seeds.
  3. Shape your patties, place them on a tray with baking paper. Sprinkle sesame seeds on top of them.
  4. Cook the patties in the oven for 15 to 30 minutes depending on the temperature. I cooked mine at medium temperature.
  5. Per portion: Calories 59, Carbs 1.6g, Fat 1.6g, Protein 9.3g. Easy protein for my muscles 🙌

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