In the Keto Kitchen: Roasted Hazelnut Dukkah
Dukkah was something I discovered on a trip to Morocco years ago. It can me made with any blend of nuts or spices. This is one of my favorites using roasted hazelnuts. Hazelnuts are very Keto-friendly.
Dukkah is delicious over grilled chicken, roasted asparagus, sprinkled on Avocados, or simply with olive oil and grilled naan.
Endless opportunities here, folks.



Ingredients
1 tbsp toasted whole cumin seeds
1/2 tbsp toasted whole fennel seeds
1/2 tbsp toasted white sesame seeds
1 cup toasted whole hazelnuts
1/2 tsp salt
1/4 tsp red pepper flakes
Instructions
Toast Cumin seeds, Fennel seeds, and Sesame Seeds in a pan until fragrant. Remove and set aside. Toast Hazelnuts in pan until golden brown. Remove and Set aside.
Take the toasted seeds and grind into a small pieces in a mortar and pestle. Take the toasted hazelnuts and place in a small food processor. Chop into small pieces.
Combine the seeds and chopped hazelnuts in a bowl with the salt and red pepper flakes.
Dukkah is delicious over grilled chicken, roasted asparagus, sprinkled on Avocados, or simply with olive oil and grilled naan.