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–+ servings
Cooked shrimp baked in an egg batter with green onion and sesame.
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Resolute Keto Oven Baked Shrimp Cakes

Savory low carb oven cakes made with cooked shrimp and green onion.
Course Appetizer, Main Course
Cuisine American
Keyword cheese, eggs, keto, low carb, onion, shrimp
Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings 4
Calories 461kcal
Author Gina Roberts

Equipment

  • 1 blender
  • 1 skillet
  • 1 muffin pan ** see notes

Ingredients

  • 8 oz cream cheese softened
  • 8 eggs
  • ½ tsp umami powder Trader Joe's Umami Powder
  • ¼ tsp salt
  • 2 Tbsp Allulose I use RX Sugar allulose granular
  • 1 lb shrimp cooked
  • ¼ cup green onion sliced thinly or diced (set aside 1 tablespoon for garnish)
  • sesame seeds for garnish
  • 1 tsp parsley fresh when possible 1/2 tsp if dried
  • 2 Tbsp coconut aminos Served on the side for dipping
  • 1 Tbsp avocado oil To coat the bottom and sides of your muffin pan

Instructions

  • Preheat oven* to 375°F
  • Grease muffin pan(s)** with avocado oil.
  • Clean and prepare cooked shrimp. If shrimp are extra large, cut into smaller bite size pieces that will fit into the muffin cups.
  • Divide shrimp evenly into muffin pan.
  • Sprinkle the sliced green onions over the shrimp.
  • Crack the eggs and put them into a blender.
  • Add in seasonings (umani, salt, allulose and parsley)
  • Blend until smooth.
  • Cut softened cream cheese into quarters, and then add it into the blender with the egg mixture, blend well.
  • Make sure to blend until the cream cheese is fully incorporated into your egg mixture. You don't want to see any separation of egg and cheese. It should have a thick creamy texture.
  • Pour the egg mixture over the top of your shrimp and onion that has been divided in the muffin pan.
  • Fill each cup in the muffin pan to 3/4 full.
  • Bake in the oven at 375° for 25 minutes or until a clean knife comes out clean when inserted into the cake to make sure the eggs are fully cooked.
  • Remove from oven and let sit for 5 minutes then remove shrimp cakes from the pan and onto plate for serving.
  • Sprinkle with sesame seeds and extra green onion on top for garnish and place coconut aminos in a small cup on the side for dipping if desired.

Notes

*Baking times are based on convection oven temperature.
**Depending on the size of your muffin pan, you may need two pans for this recipe.  It should make 12-18 shrimp cakes depending on size of the pan.  

Nutrition

Calories: 461kcal | Carbohydrates: 11g | Protein: 37g | Fat: 32g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.04g | Cholesterol: 567mg | Sodium: 754mg | Potassium: 514mg | Fiber: 0.2g | Sugar: 3g | Vitamin A: 1320IU | Vitamin C: 2mg | Calcium: 182mg | Iron: 2mg