Keto Kimbap with Ground Chicken & Fresh Veggies

Ingredients (makes 2 rolls):

• ½ lb ground chicken

• 1 tbsp soy sauce (or coconut aminos)

• 1 tsp sesame oil (plus 1 tsp neutral oil for cooking)

• ½ tsp garlic, minced

• ½ tsp ginger, grated

• 1 tsp sweetener (erythritol/monkfruit or omit)

• 2 sheets roasted seaweed (nori)

• 2 eggs, beaten, made into thin omelets (liners)

• 1 small carrot, grated (then either pan-fried 2–3 min OR salted + squeezed dry)

• ½ cucumber, cut into thin sticks (pat dry)

• 2–3 radishes, cut into thin sticks

• ½ small zucchini, cut into thin sticks (pat dry or lightly sautéed if watery)

• Sesame oil for brushing

• Sesame seeds for garnish

---

Step 1: Cook the Chicken

1. Heat 1 tsp neutral oil in a skillet.

2. Brown chicken, add garlic + ginger midway.

3. Stir in soy, sesame oil, sweetener, pepper.

4. Cook until liquid is absorbed and chicken is shiny. Cool slightly.

---

Step 2: Prep the Veggies

• Carrot → either quick-sauté in a dry pan until just soft OR sprinkle with salt, wait 5 min, squeeze out excess liquid.

• Cucumber, zucchini, radish → cut into thin sticks, pat dry (or sauté zucchini lightly if it’s very watery).

---

Step 3: Make the Omelet Liners

• Beat 2 eggs with a pinch of salt + drop of sesame oil.

• Cook into 2 thin omelets (like crepes).

• Cool slightly, then lay each omelet directly on a sheet of nori.

---

Step 4: Assemble

1. On the omelet-covered nori, spread a strip of ground chicken across the bottom third.

2. Add a small line of carrot, cucumber, radish, and zucchini on top.

3. Roll tightly with gentle pressure (the omelet + nori will hold everything).

4. Brush outside lightly with sesame oil.

---

Step 5: Slice & Serve

• Use a sharp, lightly oiled knife to cut into 8–10 bite-sized pieces.

• Sprinkle sesame seeds on top.

---

👉 This will give you a colorful, sturdy, protein-packed roll with crunch from radish/cucumber, sweetness from carrot, and savory chicken + egg as the core.

Keto Stuffed Flatbreads

Makes 4 pieces | Prep Time: 20 minutes | Cook Time: 10 minutes

---

Ingredients

• 1 2/3 cups Carbalose or King Arthur Keto Flour (200 g)

• 1 tsp baking powder

• 3/4 cup + 1 Tbsp high-protein Greek yogurt (Fage 0% or 2%)

• 2 Tbsp whey protein isolate OR vital wheat gluten

• 2 Tbsp grated Parmesan (optional, for extra flavor + protein)

• Italian herb seasoning, garlic powder, salt — to taste

Filling:

• ½ cup sugar-free pizza sauce (about 2 Tbsp per flatbread)

• 1 cup shredded mozzarella cheese (about ¼ cup per flatbread)

• 1 cup sliced mushrooms, sautéed until golden and liquid has evaporated

• Other toppings as desired (pepperoni, sausage, olives, etc.)

---

Instructions

1. Prep mushrooms: Sauté sliced mushrooms in a nonstick pan with a drizzle of olive oil, salt, and garlic until golden and liquid has evaporated. Let cool slightly.

2. Make dough: In a mixing bowl, combine flour, baking powder, yogurt, protein powder (or gluten), Parmesan, and seasonings. Stir until crumbly, then knead gently until a smooth dough ball forms.

3. Divide dough: Cut into 4 equal pieces. Flatten each piece into a disc.

4. Fill & seal: Add a spoonful of pizza sauce, cheese, and toppings. Fold closed, flip seam-side down, and gently flatten into a thick patty.

5. Cook: Heat a lightly oiled skillet over low–medium heat. Place flatbreads in the pan, cover with a lid, and cook about 5 minutes per side, until golden brown and cooked through.

6. Serve: Enjoy warm as a handheld stuffed pizza pocket.

---

Nutrition (per flatbread)

• Calories: ~245

• Protein: ~26.5g

• Fat: ~6.8g

• Total Carbs: ~37.5g

• Fiber: ~23g

• Net Carbs: ~14g

---

💡 Tip: These taste great fresh, but you can also refrigerate leftovers and reheat in an air fryer or skillet for a quick snack.