SALMON AVOCADO CROQUE CAKE – Low Carb, Keto, Gluten Free
The croque cake is basically the same as the croque monsieur (a grilled sandwich with ham, cheese and bechamel sauce), but baked in a loaf pan.
I saw the concept in a Japanese magazine and decided to make one in a low carb / keto version. I didn’t want to make it in the traditional way (I meant, using ham, cheese and bechamel sauce), so I made mine using smoked salmon, avocado and cream cheese.
To make it low carb / keto, I had to start from making a bread loaf. I had this bread recipe of my own (I was working on that a few months ago but gave up :p), and used that for this croque cake recipe with a little bit of alteration. Then I just cut the whole loaf horizontally into three slices and used them without removing the crusts at my first attempt. I didn’t really like it with the crusts on. It was kind of hard to chew… So at the second attempt, I cut off the crusts except the bottom, and it came out great!
It may be a bit of work because we, low carbers, have to make bread first, but once the bread is ready, the rest is easy. And it tastes so good!
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Salmon Avocado Croque Cake / Keto / Low Carb / Gluten Free
- 1 cup Almond Flour (100 g)
- 1 tsp Alminum-Free Baking Powder
- 1/2 tsp Xanthan Gum
- 1/4 tsp Stevia Powder
- 1/4 tsp Sea Salt
- 3 Egg Whites
- 2 Eggs
- 1.5 oz Melted Unsalted Butter (42 g)
- 1 tbsp Heavy Cream
- 2 Eggs
- 1/2 cup + 2 tbsp Heavy Cream (150 cc)
- 1/3 tsp Salt
- 1/4 tsp Black Pepper
- 3.5 oz Smoked Salmon (100 g)
- 1 Avocado, Cut in half and then cut each half into 9 slices
- 7 oz Cream Cheese, Cut into tiny cubes (200 g)
- 1/4 cup Shredded Mozzarella Cheese (30 g)
Preheat the oven to 180 C / 350 F.
In a mixing bowl, whisk well the almond flour, baking powder, xanthan gum, stevia and sea salt.
In a large bowl, beat the eggs whites and eggs for 2 minutes at a high speed. Add the butter and heavy cream and beat to combine. Add the almond flour mixture and mix well.
Pour batter into an 8 x 4 inch (20 x 10 cm) loaf pan lined with parchment paper. (* The pan I used is 8.5 x 3.6 inch (22 x 9 cm).)
Bake for 40 - 45 minutes.
Let cool on a wire rack.
When cooled, cut the bread horizontally into 3 slices, and then remove crusts except the bottom.
In a mixing bowl, add all the ingredients and whisk well.
Transfer to a tray and soak the bread slices for 10 minutes. (Turn the slices halfway through.)
Preheat the oven to 200 C / 400 F.
Place the bottom slice of bread into the same loaf pan lined with parchment paper. (If the egg mixture is still left in the tray, spoon 1/3 of it over the bread slice and then press the slice with the back of a spoon.)
Place 1/2 of the smoked salmon over the bread slice. Place 1/2 of the avocado slices over the salmon and then 1/3 of the cream cheese over the salmon.
Place another slice of bread over the cream cheese. (Spoon 1/2 of the remaining egg mixture over the bread slice.) Press the bread slice with the spoon.
Place the remaining smoked salmon and avocado slices. Then place 1/2 of the remaining cream cheese.
Place the last slice of bread over the cream cheese. (Spoon the remaining egg mixture over the bread slice.) Press the bread slice with the spoon.
Sprinkle the mozzarella cheese on top and then the remaining cream cheese.
Bake for 35 - 40 minutes. (* Cover with aluminum foil halfway through the baking (about 25 -30 minutes later).)
Let cool in the pan for 10 minutes. Then remove from the pan and cool with parchment paper on on a wire rack. When cooled to touch, slice and serve.
Keep refrigerated. Reheat in a toaster oven / oven for a few minutes before serving, or let sit and bring to room temp before serving.
- Per Serving (1/7 Slices) (Including Removed Crusts):
Calories 464 kcal, Protein 16.5 g, Total Fat 41.5 g, Total Carbohydrates 6.5 g, Dietary Fiber 2.9 g, Sugar 2.3 g
- Per Serving (1/8 Slices) (Including Removed Crusts):
Calories 406 kcal, Protein 14.3 g, Total Fat 36.3 g, Total Carbohydrates 5.7 g, Dietary Fiber 2.5 g, Sugar 2.0 g
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