My dad has been keto for quite a while now, and its been highly successful for him. Weight is something that he has battled, and seeing his success and pride in himself is something that makes me so damn proud myself. Being dairy-free, I am used to adapting recipes to cater to my restrictions, and I love taking everyone’s dietary needs into consideration when making food. These baked salami appetizers were such a hit for both my dad, as well as many other family members who are low/no carb.
They’re carb-free, dairy-free, and mother freaking delicious. There wasn’t a single person who didn’t enjoy these, whether they had dietary restrictions or not.
Cracked black pepper salami (You can buy plain salami and season them with cracked black pepper as an alternative)
Vegan Cream Cheese
Preheat oven to 375F
Begin by lining a baking sheet with parchment paper, and place salami slices along the baking sheet with a little space between each slice.
Bake for roughly 10 mins, until edges of salami are stiff and crispy. Once cooked, remove from the oven, and move cooked salami onto a paper towel lined paper to remove the grease and excess fat.
Once salami is cooled – spoon a small dollop of cream cheese mix on each slice (roughly 1 tsp). Finish by adding a sprig of fresh parsley on each piece. You don’t need salt or pepper because the salami itself is salty, but the black pepper balances that out.
So simple, and so yummy. It’s a light and small bite, but it packs a mouthful of wonderful flavor.