This is a recipe modified from [https://www.carolinescooking.com/haggis/](https://www.carolinescooking.com/haggis/), and I just adjusted it to make it keto. I love Haggis, and have ever since I visited Scotland years ago (the majority of my ancestry is Scottish), so it’s something I crave from time to time. This is the best keto version I’ve come up with!
Keto Haggis:
1. ½ tablespoon butter 2. 1 med onion, finely chopped 3. ½ teaspoon finely ground black pepper 4. ¾ teaspoon ground coriander 5. ¾ teaspoon nutmeg 6. 1 teaspoon allspice 7. ½ teaspoon dried thyme or fresh 8. ¼ teaspoon cinnamon 9. 1 lb ground lamb (you can use beef, but lamb is better) 10. ½ lb chicken livers, gristle removed and roughly chopped 11. 1 cup beef or chicken stock 12. 4 tbs hemp hearts 13. 1/3 cup oat fiber
Instructions
1. Preheat the oven to 350F 2. Melt butter in a pan and add the chopped onions, fry until soft, about 5 min 3. Add the various spices and thyme to the onion, stirring to cook for a minute. Then, add the lamb and chicken livers. 4. Brown the meat while chopping with the spatula until it’s a fine consistency. Once it is cooked, add the stock and cover. Allow to simmer for around 20mins. 5. Then add the hemp hearts and oat fiber, mix well. I cook this in a cast iron pan so I just put it in the oven at this point. If your pan can’t go in the oven, put in an oven-proof dish. 6. Cover the dish and put in the oven for 20 mins. 7. Remove the lid and cook another 10 mins. If at this point there is no liquid left, you can add a little more water or stock. 8. After it comes out of the oven, you can salt to taste. 9. You can serve this with the mashed veggies of your choice. I like making a mash of Daikon radishes and cauliflower, see recipe below.
Makes 6 hearty servings
Nutritional info: per serving: 324 calories, 28.6 g protein, 12.1 g carbs, 10.2 g fiber, 1.9 g net carbs, 21 g fat.
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Daikon and Cauliflower Mash:
2 lbs Daikon Radish, Peeled and roughly chopped
12 oz frozen cauliflower, boiled until soft
Instructions –
1. boil the Daikon Radish until soft, this will take longer than you think. When it’s near the end, throw in the frozen cauliflower, this will take 10 min or so. 2. Remove the vegetables from the water and drain. Place in blender and puree. I usually don’t need to add anything to make it blend, but if you need to add a little water you can. Salt and pepper to taste.
Makes 6 hearty servings (approx 1 cup each)
nutritional info per serving: 38 calories, 1.8 g protein, 8.3 g carbs, 4 g fiber, 4.3 g net carbs, .3 g fat
1 Comment
This is a recipe modified from [https://www.carolinescooking.com/haggis/](https://www.carolinescooking.com/haggis/), and I just adjusted it to make it keto. I love Haggis, and have ever since I visited Scotland years ago (the majority of my ancestry is Scottish), so it’s something I crave from time to time. This is the best keto version I’ve come up with!
Keto Haggis:
1. ½ tablespoon butter
2. 1 med onion, finely chopped
3. ½ teaspoon finely ground black pepper
4. ¾ teaspoon ground coriander
5. ¾ teaspoon nutmeg
6. 1 teaspoon allspice
7. ½ teaspoon dried thyme or fresh
8. ¼ teaspoon cinnamon
9. 1 lb ground lamb (you can use beef, but lamb is better)
10. ½ lb chicken livers, gristle removed and roughly chopped
11. 1 cup beef or chicken stock
12. 4 tbs hemp hearts
13. 1/3 cup oat fiber
Instructions
1. Preheat the oven to 350F
2. Melt butter in a pan and add the chopped onions, fry until soft, about 5 min
3. Add the various spices and thyme to the onion, stirring to cook for a minute. Then, add the lamb and chicken livers.
4. Brown the meat while chopping with the spatula until it’s a fine consistency. Once it is cooked, add the stock and cover. Allow to simmer for around 20mins.
5. Then add the hemp hearts and oat fiber, mix well. I cook this in a cast iron pan so I just put it in the oven at this point. If your pan can’t go in the oven, put in an oven-proof dish.
6. Cover the dish and put in the oven for 20 mins.
7. Remove the lid and cook another 10 mins. If at this point there is no liquid left, you can add a little more water or stock.
8. After it comes out of the oven, you can salt to taste.
9. You can serve this with the mashed veggies of your choice. I like making a mash of Daikon radishes and cauliflower, see recipe below.
Makes 6 hearty servings
Nutritional info: per serving: 324 calories, 28.6 g protein, 12.1 g carbs, 10.2 g fiber, 1.9 g net carbs, 21 g fat.
​
Daikon and Cauliflower Mash:
2 lbs Daikon Radish, Peeled and roughly chopped
12 oz frozen cauliflower, boiled until soft
Instructions –
1. boil the Daikon Radish until soft, this will take longer than you think. When it’s near the end, throw in the frozen cauliflower, this will take 10 min or so.
2. Remove the vegetables from the water and drain. Place in blender and puree. I usually don’t need to add anything to make it blend, but if you need to add a little water you can. Salt and pepper to taste.
Makes 6 hearty servings (approx 1 cup each)
nutritional info per serving: 38 calories, 1.8 g protein, 8.3 g carbs, 4 g fiber, 4.3 g net carbs, .3 g fat