Crumbed Mushrooms (Keto)

I just love crumbed ‘shrooms! Here, I made a quick, keto-friendly crumb from lean pork scratchings (a UK product), nutritional yeast flakes and some coconut flour: SO good. We don’t fry them for very long due to the nature of the ‘crumb’, so you need to please use baby button mushrooms here, or simply halve or quarter regular button mushrooms. Delicious served with my Roast Garlic Aioli, as pictured. (The Roast Garlic Aioli is not included in the macros on this page – but fear not: my aioli comes in at only 0.5g carbs per serving, so get dipping!)

– – – – – – PER SERVING – – – – – –
Carbs 1.4g | Fat 17g | Protein 7.8g
– – – – – – – – – – – – – – – – – – – – –

Exciting news for foodies: Monya’s cookbook KETO KITCHEN (published by Kyle Books, London 2020) is coming to the market this summer. Its currently available to pre-order on Amazon.

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Keto Crumbed Mushrooms
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Crumbed Mushrooms (Keto)

Deliciously crispy crumbed baby button mushrooms made using nutritional yeast flakes and lean pork scratchings. A lovely tapas or appetiser for two people. (For my UK readers, scroll to the end of the recipe to see image ads of the products I use.)
Course Light Meals
Cuisine General
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 2 as an appetiser



  • Place the lean pork scratchings, nutritional yeast flakes, coconut flour and a generous pinch of salt into a mini food processor.
  • Blitz well to a fine crumb, then tip out into a wide-bottomed bowl. Whisk the egg in another bowl and wipe your baby button mushrooms clean. This is what you should have ready:
  • Place the mushrooms into the bowl of whisked egg. Toss well to evenly coat, then drain the egg-coated mushrooms in a colander, allowing the excess egg to run off. Discard any unused whisked egg mixture.
  • Return the egg-coated mushrooms to the bowl, then use a slotted spoon to transfer the mushrooms (in batches of a few at a time) to the bowl of crumb. Gently toss in the crumb until all the mushrooms are fully-coated in the crumb. Set them aside on a clean plate while you heat the oil.
  • Heat the coconut oil in a pan until very hot. Briefly fry the mushrooms (in batches so as not to over-crowd the pan) until golden and crispy, approximately 1-2 minutes. It helps to tip the pan slightly and spoon the hot oil over the mushrooms. This will prevent the mushrooms 'moving' around too much and losing their crumb.
  • Remove the mushrooms with a slotted spoon and place onto a plate or tray lined with kitchen paper. This will ensure all excess oil drains off and keeps the mushrooms crispy. Immediately season with smoked sea salt flakes.
  • Scatter over finely chopped parsley and serve with Fats of Life Roast Garlic Aioli (not included in macros).


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Calories: 188kcal | Carbohydrates: 1.4g | Protein: 7.8g | Fat: 17g

Crumbed Mushrooms (Keto)
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Crumbed Mushrooms (Keto)
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Average Rating
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Nutritional Information per serving
Calories                         188Kcal / 787kJ
Fat                                 17g
Carbohydrates              1.4g
Protein                           7.8g

Wheat (may be found in some brands of pork scratchings)
Soya (may be found in some brands of pork scratchings)

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Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site are meticulously calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The author, Monya Kilian Palmer is trained in using this superior software in order to provide you accurate data. The author is not a medical professional and this website has been designed only to provide you with recipes to suit the keto lifestyle you have chosen and discussed with your GP. The macros calculations are provided as a courtesy to you based on Monya’s weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count for you.

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