Awesome Keto Blossom

---

Today's lunch at the Casa de Polo was an artful keto delight. What started as an idea for a Bloomin' Onion appetizer, quickly escalated to being the main dish of the day with the addition of cheese and beacon. This is how the Polo does:

Ingredients: (to serve two people)

• 2 large red onions cut to 8 even petals
• 1 egg
• 4 Tbs olive oil
• 1/4 cup coconut flour
• 1/4 cup almond flour
• 2 tsp curry powder
• 2 tsp paprika
• 2 tsp turmeric
• 2 tsp salt
• 2 tsp black pepper
• 4 strips of beacon - cut to small pieces
• 4 slices of Cheese (I used Havarti), cut to small pieces
• 1 avocado
• 1 cucumber
• 2 Tbs pure (sugar free) peanut butter

Preparation:

• Preheat the oven to 400° F (200 C) and line a baking sheet with aluminum foil.

---

• Cut the onion to 8 petals from the pointy side of the onion down, but not all the way to the bottom. Gently fluff out the petals.

---

• To make the flour mixture: combine: coconut flour, almond flour, curry, paprika, turmeric, salt and pepper.

---

• In a bowl, combine and whisk : one egg and 2 Tbs of olive oil.

---

• Dip the cut onion in the bowl with egg till all petals are soaked.

---

• On a flat plate, place the onion facing up and toss flour mixture over it, use a spoon to get the flout in between every petal.

---

• Place the onion on the baking sheet, and start filling the spaces between the petals with cheese and beacon, spreading them evenly around the entire onion. ( I used 2 cheese slices and 2 bacon strips for each onion).

---

• Drizzle both onions with the remaining 2 Tbs of olive oil and set to bake for 30 min.

---

• After baking for 30 minutes, turn the oven setting to roast and leave for another 10-15 min or until onion petal tips appear charred.

---

• Let cool for 5 minutes then place on a plate with a side of avocado and cucumber and top with a 2 Tbs of peanut butter.

---

• Serve and enjoy!

---

A N K A P O L O

---