Serve this low carb oyster gratin for an unusual – yet delicious – appetizer! Gluten free and keto friendly recipe.
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Are you an oyster fan? I *love* them! They're a great source of zinc, iron, calcium, and vitamin A – and I love how they just taste of the sea! Although I have tried oyster shucking in the past, I can't pretend that I was any good at it, so these days I usually leave it the experts.
But I recently spotted some shucked fresh Blue Point oysters at my grocery store the other day – and I really wanted them! They didn't come with the shell, which would have made a prettier presentation – but without the shell they were easier to eat! If you are shucking your own oysters for this recipe, feel free to serve them in the half-shell before broiling – it would work just as well!
How to Make a Low Carb Oyster Gratin
For the base of the gratin, I cooked a box of frozen chopped spinach in the microwave. You could also wilt some fresh spinach. Drain well and season with salt and pepper, then spread it over the base of a small baking dish.
Drain the oysters (if necessary) and place them on the bed of spinach. And yes, I'm aware that they don't look fantastically inviting right now – but that's why we're going to cover them in a delicious topping, so that they look as good as they taste!
In a bowl, mix together the topping: crushed pork rinds, shredded Parmesan, and black pepper. As you probably know, I love using pork rinds, and when you crush them down they make a great zero carb replacement for breadcrumbs.
Spread the topping over the oysters and spinach, and then broil for 4-5 minutes or until the topping has turned golden brown.
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Low Carb Oyster Gratin
Serve this low carb oyster gratin for an unusual - yet delicious - appetizer! Gluten free and keto friendly recipe.
Ingredients
- 10 oz box frozen chopped spinach, cooked and drained
- salt and pepper
- 8 shucked oysters
- ½ cup crushed pork rinds
- ¼ cup shredded Parmesan
- chopped fresh parsley, for garnish
Instructions
- Preheat the broiler.
- Season the cooked and drained spinach with salt and pepper, then spread it over the base of a small baking dish.
- Drain the oysters (if necessary) and place them on the bed of spinach.
- In a bowl, mix together the crushed pork rinds, Parmesan, and black pepper.
- Spread the topping over the oysters and spinach, and then broil for 4-5 minutes or until the topping has turned golden brown.
- Garnish with parsley and serve.
Notes
4g net carbs per serving
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Nutrition Information
Yield 2 Serving Size Half the recipeAmount Per Serving Calories 131Total Fat 6gSaturated Fat 2gCholesterol 17mgSodium 438mgCarbohydrates 8gNet Carbohydrates 4gFiber 4gSugar 1gProtein 14g
Meagan says
As written, this recipe could use some improvement. The spinach was cool, almost cold, and had nothing to bind it. The parm and pork rinds are excellent. Next time I think I’ll either use a binder like parm for the spinach and bake it a few minutes before adding the oysters or deconstruct this in muffin tins with the spinach, parm, and pork rinds on top.
Georgina says
I appreciate the feedback! I’ve added to my list of recipes to circle back on and see how I can improve it. Thanks!