Keto Snack Board
This keto snack board includes, smashed parmesan Brussel sprouts, grilled chicken apples sausage coins, and parmesan black pepper bacon twists.
Smashed parmesan Brussel sprouts
Parmesan black pepper bacon twists
Honey mustard (not keto due to honey)
Prepare the Brussel sprouts:
Preheat the oven to 400 degrees.
Grab a baking tray and spray it with cooking spray.
Rinse the Brussel sprouts in a colander under water.
Remove the stems using a knife.
Add the Brussel sprouts to a microwave save bowl.
Microwave for 4-5 minutes to soften.
Add the softened Brussel sprouts to the prepared baking tray.
Using the bottom of a metal measuring cup or drinking glass, gently press the Brussel sprouts until they are flat and well smashed.
Brush each smashed sprout with the garlic parmesan dipping oil.
Top each sprout with a healthy pinch of grated parmesan cheese.
Bake for 18 minutes or until the brussels are crispy and the cheese is lightly browned.
Broil for 30-60 seconds for an extra crispy top.
Prepare the honey mustard:
In a small bowl combine, mayonnaise, honey, apple cider vinegar, Dijon mustard, salt, and a pinch of paprika. Stir until smooth and creamy.
Add to a small serving cup. Set aside.
Prepare the chicken sausage links:
Grab a small non-stick skillet. Spray it with cooking spray.
Slice the chicken sausage links into coins.
Add the coins to the pan. Sear the chicken over medium heat. Sear until heated through.
Prepare the parmesan black pepper bacon twists:
Grab a separate baking tray.
Add 1 cup of grated parmesan to a small bowl.
Take one piece of bacon at a time and run it through the cheese. Make sure it is well coated on both sides.
Twist the parmesan bacon tightly as possible and line it on the baking tray.
Repeat for all the bacon slices.
Hit the bacon with a few turns of fresh cracked black pepper before placing the tray in the oven.
Bake for 10-12 minutes on one side.
Turn every 4 minutes after that until cooked to your liking.
My twists took about 20 minutes in total to cook.
Place the cooked twists on a paper towel to absorb and excess grease.
Sprinkle with a little more parmesan and black pepper.
Prepare the hummus:
Scoop about a ½ cup of plain hummus into a small bowl.
Drizzle with the garlic parmesan dipping oil.
Top with some toasted pine buts.
Assemble the snack board:
Add the crispy Brussel sprouts, twisted bacon, and chicken sausage coins to the platter.
Place the honey mustard and hummus in a two small cups. Arrange the dips near the proteins.
Serve and enjoy!
Serving: 1serving, Calories: 903kcal, Carbohydrates: 17g, Protein: 19g, Fat: 86g, Saturated Fat: 30g, Polyunsaturated Fat: 15g, Monounsaturated Fat: 34g, Trans Fat: 1g, Cholesterol: 104mg, Sodium: 1067mg, Potassium: 414mg, Fiber: 4g, Sugar: 7g, Vitamin A: 986IU, Vitamin C: 73mg, Calcium: 322mg, Iron: 2mg