While flipping through The Ketogenic Cookbook I was trying to decide which recipes to try first. Turns out nearly every recipe I picked called for roasted garlic, one of the first recipes listed in the book.
As much as I love garlic I never tried roasting a whole bulb. This one calls for an even dozen. Why so much? Apparently you can preserve roasted garlic in the freezer. Who knew?
I don’t know why I never tried roasting garlic before. The recipe is so simple to follow. The garlic tastes amazing. Plus you’ll love the fragrance that fills your kitchen.
Cooking With MCT
The big surprise for me with this recipe was the use of MCT oil. For some reason I viewed MCT oil as something I use when making my morning Bulletproof Coffee. I never thought of using it in cooking. Silly Rabbit!
It comes from coconut and palm oil, so of course you can cook with it. MCT oil is a great way to kick start ketosis. But if your kitchen is MCT oil free, you can use macadamia nut oil, avocado oil or the old standby – olive oil (make it high quality…your health is worth the cost!).
Recipe Ins & Outs
The recipe indicates that it takes about 40 minutes to roast. I ended up leaving my garlic in the oven for 75 minutes for a couple of reasons. First, my oven is crap (fingers crossed that Santa does right by me this year!).
Second, you can leave the garlic in longer for a more caramelized flavor. You just need to check it every 10 minutes. Trust me, you want that flavor. Yum!
Since this is a keto recipe, I included the percentage breakdown between the macronutrients (which this book awesomely provides!). The only grams I included were for the carbs – Yes I’m still counting those!
Below you’ll also see a list of equipment I needed for this recipe. Before I start cooking, I like to have all my ingredients prepared and equipment out and ready to go.
Roasted Garlic (per bulb)
Carbs – 46% (11.5g)
Fat – 45%
Protein – 9%
- 12 garlic bulbs*
- ¼ C MCT oil
- ½ tsp. fine sea salt
*I ended up using 7 bulbs so I adjusted the amount of MCT oil and sea salt accordingly.
- Knife & cutting board
- Baking pan
- Measuring cup & spoons
- Tin foil
- Oven mitts
- Pre-heat the oven to 350 degrees.
- Cut about 1/8th off the tops of each garlic bulb, exposing the cloves. Don’t peel away the skin. Place the bulb into the baking pan.
- Pour the MCT oil over the garlic. You want the oil to sink into the cloves so be sore to pour over the tops of the bulbs.
- Sprinkle the tops with the salt then cover the dish with tin foil before placing in the oven.
- The garlic is done roasting when you can easily pierce the center clove with a paring knife. However you can leave the garlic in longer (checking every 10 minutes) for that awesome caramelized flavor.
- When done, allow garlic to cool and squeeze the cloves from the skin as needed. If you are freezing them for later use, leave the skins on. You can freeze the roasted garlic for up to 3 months, so be sure to date your freezer bag/container.
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