Free shipping on orders $50 or more!

KETO GARLIC BUTTER ESCARGOT

Garlic Butter Escargots are naturally keto friendly

NAME
Garlic Butter Escargot

DESCRIPTION
I was seven years old the first time I encountered escargots. The Mother, my sister, Quinn, and I lived in France for a year. The Mother studied wine at the University of Bordeaux while my sister and I went to school. During that time, we ate all manner of things, big and small. Unlike the horrific-looking fishes we found in the market, escargots were fascinating little bites of garlicky heaven. We continued to eat them on special occasions once we returned to the United States.

What would New Year’s Eve be without one of my favorite dishes? My Garlic Butter Escargot recipe is a classic preparation of the dish. To keep it keto, I like to serve it with Toasted Mug Bread to sop up the garlicky goodness. Often, I omit the bread to save the calories and carbs for other foods.

Snugly place the escargots in a pan if you don’t want to use sea salt. This way, they stay upright.

Easy to prepare, my preparation is a perfect make-ahead hors d’oeuvres. Impress your guests with Continental cuisine for a holiday meal they won’t soon forget. Lean protein and iron abound in this dish. The increased serotonin from the dish will help to improve moods and sleep. Because of these benefits and the deliciousness, I find Garlic Butter Escargot to be KetoLuxe.

A tasty escargot morsel covered in garlic butter out of the shell. 

Have you ever tried escargots? Let me know here. 

PREP
30 minutes

COOK
15 minutes

INGREDIENTS
1 cup butter, room temperature
1 tablespoon dry white wine
1 ½ teaspoons Kosher salt
½ teaspoon pepper
Pinch nutmeg
4 garlic cloves, pressed
¼ shallot, finely chopped
¾ cup parsley, finely chopped
24 large empty escargots shells
24 extra-large canned escargots

DIRECTIONS

  1. Preheat oven to 450°F. 
  2. In a food processor, pulse butter, wine, salt, pepper, nutmeg, and garlic until smooth.
  3. Pulse in parsley until just incorporated. 
  4. Place mixture into a pastry bag with no tip.
  5. Drain escargots.
  6. Pipe 2 teaspoons of garlic butter into each shell. 
  7. Tuck one escargot into each shell.
  8. Fill each shell with the remaining garlic butter to fill shell. 
  9. Place each shell with garlic butter facing up into a baking dish. 
  10. Bake for 15 minutes or until shells are sizzling. 
  11. Serve immediately. 

YIELD
Serves 12

NOTES
Prepping ahead for a party? Stuff the shells ahead of time and freeze. Just bake straight from the oven. You might need to add an extra couple of minutes to the time.

Want to make sure the escargots don’t tip during baking? Line the bottom of the baking dish with coarse salt or use an escargot pan.

If you want to make this dish vegetarian, substitute tiny button mushrooms.

NUTRITION BREAKDOWN, EACH SERVING
Net carbs: 1 gram
Total carbs: 1 gram
Fiber: 0 grams
Fat: 15 grams
Protein: 2 grams
Calories: 146
Glycemic load: 0

DOWNLOAD RECIPE HERE

Leave a comment

Name .
.
Message .

Please note, comments must be approved before they are published