DELICIOUS Keto Southern Grits Recipe!

Today, we're diving into a Southern classic with a keto twist: Carnivore Keto Grits! This recipe was created by Chris over at @ChrisCookingNashville . If you miss grits as much as I do on your keto journey, this recipe is for you. Follow along as I attempt to recreate the comforting texture and flavor of traditional grits without any corn, almond flour, or cauliflower. This recipe did make a nice-sized batch so I was able to enjoy it several times. It turns into a big glob in the fridge but when warmed up in the microwave it was good to go. Thank you Chris for giving me back grits. This recipe is a game-changer for all you low-carb and keto enthusiasts out there! #bluecollarcook #carnivore #keto #grits ### Ingredients - 4 cups liquid egg whites - 8 Tbsp butter (divided: 4 Tbsp and 4 Tbsp) - 2 Tbsp egg white powder - 2 Tbsp unflavored gelatin (divided: 1 Tbsp and 1 Tbsp) - 1 1/4 cups water (divided: 1 cup and 1/4 cup) - 1/2 - 1 cup heavy cream (to your preference) ### Instructions 1. Add liquid egg whites, egg white powder, and 1 Tbsp gelatin to a blender. - Blend on low for 10-15 seconds to incorporate. - Blend on high briefly to ensure there are no clumps, then turn off immediately to minimize air whipped into the whites. 2. Heat a non-stick skillet over medium heat and melt 4 Tbsp butter. - Scramble the egg white mixture in the melted butter, chopping and stirring until fully cooked and dry. Minimize browning. 3. Once scrambled, pour 1 cup water over cooked eggs. - Continue cooking and chopping until all water has evaporated and the pan is dry again. 4. Add hot scrambled egg whites to a food processor. - Pulse 10-12 times, 1-3 seconds each time. - Stir large bits from the top down into the mix and pulse again until you have fine granules the size of grits. 5. Melt the remaining 4 Tbsp butter in the original skillet over medium-low heat. - Add the grits mixture and stir the melted butter through. - Fry the mixture, stirring and folding constantly until it becomes crumbly and fluffy (5-10 minutes). 6. Add 1/2 cup heavy cream to the mixture and fold through. - Continue adding cream, 1/4 cup at a time, and stirring until you achieve your preferred grits texture (less for dryer grits, more for wetter grits). 7. Once you have your desired texture, add 1/4 cup water and sprinkle over the remaining 1 Tbsp gelatin. - Fold grits over and press down to mix in the gelatin, avoiding clumps. 8. Serve grits immediately with your preferred toppings. If they become too firm or dry, add more cream/water to adjust the texture. ### Optional **Cheese Grits:** - Add 1/2 - 1 cup shredded cheese of your choice, 2-3 Tbsp grated Parmesan, and seasonings to taste. - Stir to combine, adding more cream/water as necessary to achieve the desired texture. - Serve immediately. **Storage:** - Store in an airtight container in the fridge for a few days or in the freezer for a few months. - Reheat over low to medium-low heat in a saucepan, adding more cream and/or water as necessary to achieve the desired texture. Serving Suggestion: Top with pepper jack cheese, butter, salt, and pepper for extra flavor. Serve with sausage or your favorite keto-friendly breakfast meat. ⏰ Timecodes ⏰ 0:00 - Intro 1:15 - Ingredients & Mixing 3:21- Cooking Egg Mixture 5:03 - Food Processor Time 5:58 - Final Cooking Steps 8:00 - Final Product 8:15 - Taste Test and Final Thoughts About: Blue Collar Keto Cook exists to help others in their low-carb/keto lifestyle by providing helpful tips, reviews, and quick and easy recipes