Recipe of Award-winning Bikini Bottom Cutlets (low carb, gluten free, high protein) - Free Download

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We hope you got insight from reading it, now let's go back to bikini bottom cutlets (low carb, gluten free, high protein) recipe. To cook bikini bottom cutlets (low carb, gluten free, high protein) you need 7 ingredients and 5 steps. Here is how you do that.

The ingredients needed to prepare Bikini Bottom Cutlets (low carb, gluten free, high protein):

1. Get 205 g of Tuna chunks (canned) (sub with any preferred fish chunks).
2. Take 100 g of Mushrooms diced (sub with any preferred cooked veggies).
3. Use 60 g of White onions (sub with any preferred cooked veggies).
4. Prepare 15 g of Coconut flour (can sub with almond flour).
5. Get 50 g of Egg (1 large).
6. Use 3 g of Black and white sesame seeds (sub with any preferred seeds).
7. Provide 2 g of Xanthan gum.

Instructions to make Bikini Bottom Cutlets (low carb, gluten free, high protein):

1. Cook your veggies on an anti stick pan on medium heat..
2. Drain the tuna and mix all the ingredients in a bowl except sesame seeds..
3. Shape your patties, place them on a tray with baking paper. Sprinkle sesame seeds on top of them..
4. Cook the patties in the oven for 15 to 30 minutes depending on the temperature. I cooked mine at medium temperature..
5. Per portion: Calories 59, Carbs 1.6g, Fat 1.6g, Protein 9.3g. Easy protein for my muscles 🙌.

To get more alternatives, have a look at our list of Sola Bread Low Carb or use the search box. Oven baked on a sheet pan with rosemary, this recipe makes juicy, tender cutlets with the perfect crunch! Paleo + Gluten Free + Low Calorie. They've been my go to meals this summer. This riff on traditional chicken piccata from Kim's Cravings swaps starchy pasta for high-fiber, low-carb zoodles.

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