September 6, 2015 by Leanne Vogel October 6, 2018
An inexpensive way to make eating raw vegetables fun with this flavorful 6-ingredient keto kale pate and spread that’s low-FODMAP. No garlic or nuts!
I’m thankful to have a handful of very close girlfriends that motivate me to be the best version of myself, help me see the world in a new way, and inspire me to do good for myself and those around me. Lesley (we call her Sprout) is one of these friends for me. Every time I see her, I leave feeling refueled and inspired.
During my last visit, she reminded me of my love for keto herb pate (remember my Sweet Almond Pate from 4 years ago?). Every meal, Sprout served a bowl of fresh-cut veggies with oodles of mason jars filled with nut-free keto spreads adorned with little spoons. We were free to fill our plates with zucchini sticks, carrot sticks and cucumber rounds, then slather them in the various keto vegetable spreads she’d made fresh that morning.
My vegetable intake skyrocketed that week! All I wanted to do was eat raw vegetables slathered in keto herb pate. And it goes beyond that. This keto pesto-like spread is great as a topping for keto roasted vegetable and keto meat bowls, a dip for plantain chips or added to scrambled eggs.
Lesley graciously agreed to let me me share this keto recipe with you. She rarely measures anything; she has a knack for knowing exactly how to make something without needing to measure, so it took me a bit of time to recreate the keto recipe when I came home. After a couple of versions, this is the closest I could get to the real thing.
Begin by sauteing the kale in a cast iron pan with a tablespoon of olive oil. You could also use avocado oil here (and it’s more heat stable). Saute until crisp.
Did you know MCT oil also comes in powdered form? Ya! In its powdered state, it's much easier to use, travel with, and incorporate into your favorite recipes. Plus, if you've experienced digestive issues with MCT oil before, MCT oil powder is a lot gentler on the gut. Check out my favorite brand of MCT oil powder here.
Meanwhile, you could add the remaining ingredients into the blender.
Once the kale is done, add it to the jug of your blender. Turn on and blend until smooth. I like it a little chunky, so I didn’t let it get too smooth.
This keto kale pate is one of many keto spread recipes I’ve created for my newest keto book, Fat Fueled. Coming October 2015.
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This entry was tagged: eating high-fat, eating keto, eating low-carb, hemp seed, high-fat cooking, high-fat recipes, kale, keto, keto cooking, keto diet, keto life, keto recipes, ketosis, low-carb cooking, low-carb paleo, low-carb recipes, pesto, sesame seed, spread
HI! I’M LEANNE
Nutrition educator + keto enthusiast. I want to live in a world where every woman loves her body, nourishing fats are enjoyed at every meal, and the word “restriction” isn’t in the dictionary.