EP. 23 | KETO SPAGHETTI & KETO FRIED FISH in ALMOND FLOUR w/ RECIPE!!

KETO SPAGHETTI:

1Tbs Butter
1 White Onion (Chopped)
1 Green Pepper (Chopped)
1 Tbs Minced Garlic
1 Pack Skinless Kielbasa
1lb (or more depending on desired servings) Grass-Fed Ground Beef
2 16oz Jars of Racconto Bruschetta Traditional
1 Tbs Onion Powder
1 Tbs Garlic Powder
1 Tbs Lawry’s 25% Less Sodium Seasoning
1-2 Tbs Swerve Brown Sugar (If you like your spaghetti sweet)
4 Packs Miracle Noodles (# of packs depends on how many you are serving)
Shredded Cheddar (Optional Garnish)

KETO FLOUR:

2 Cups Almond Flour: King Arthur Flour
1 Tbs Lawrys 25% Less Sodium Seasoning Salt
2 Tbs Onion Powder
2 Tbs Garlic Powder
1 Tbs Black Pepper
2 Tbs Old Bay Seasoning

KETO CODFISH:

Fish Fillets
1 Tbs Garlic Powder
1 Tbs Onion Powder
1 Tbs Old Bay Seasoning

Vegetable Oil

Important Notes:
*Fry time depends on your cooking tool but a good general suggestion is to fry about 5 minutes for deep frying. Some people say 3-4 minutes, but that’s not cooked enough for me. I fried for about 7 minutes, personally.

*Fry at about 360 degrees. (Between 350-375)

*I didn’t do an egg rinse. I just rinsed the fish and left a bit of the water on the fish before seasoning.

*I didn’t add Lawrys directly on the fish because I added it to the flour.

*I fried (dried) the miracle noodles for about 10 minutes.

*Onions, Peppers, and Kielbasa cooked together for about 10 minutes.

*I allowed my sauce to saute on low heat until the fish was finished.

** A lot of these things are optional. This is just what works for me. Adjust/substitute according to your liking and desired results! I’d love to hear some of your modifications! **

I hope you enjoy!

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xoxo
~Bebe Eats~

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