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Salmon mille feuille with KetoBiota-crackers



Provides 460.2 kcal per 175.0 g


For the salmon:   
40 g Salmon
To taste Erythritol
26 g Salt
To taste Peppercorns
For the crackers:  
10 g KetoBiota (Kanso)
 3 g  MCT Oil 100 % (Kanso)
11 g Almond flour
7 ml  Water
For the mushroomfilling:  
50 g Mushrooms
14 g  Olive oil
25 g Cream cheese, heavy cream
 5 g  MCT Oil 100 % (Kanso)
10 g Hazelnuts, chopped
1 g Nutmeg
Used Kanso products
Kanso KetoBiota
Kanso MCT Oil 100 %
Zutaten berechnen
Step 1

Place the salmon in a bowl. Sprinkle the fish evenly with erythritol and massage in gently. Season with salt and peppercorns. Cover the bowl with a tea towel and marinate the salmon in the fridge for at least 24 hours.

Step 2

Rinse the marinated salmon under running water, pat dry and cut into thin slices.

Step 3

For the crackers, make a dough from KetoBiota, MCT Oil 100 %, almond flour and water. Roll out the dough thinly between two sheets of baking paper, cut out circles with a cookie cutter and bake in a pan until crispy.

Step 4

For the mushroom filling, finely chop the mushrooms and fry in a pan in olive oil until golden brown.

Step 5

In the meantime, mix the cream cheese with MCT Oil 100 % and chopped hazelnuts. Then add the sautéed mushrooms and season everything with salt and nutmeg

Step 6

Alternate layers of crackers, salmon and mushroom filling and serve.

Nutritional values


Total (2 portions - 175.0 g) Per portion (87.5 g)
Ketogenic Ratio 1.8:1 1.8:1
Energy (kcal) 460.2  230.1
Fat (g)  40.0 20.0
of which MCT (g) 11.6 5.8
Carbohydrates (g) 3.9 2.0
Protein (g) 18.6 9.3