I detest chicken livers. While I adore foie gras, I just can’t get down with a chicken liver. But here are some things I love about Rumaki: Sam and the Mother could eat their weights in mine; and I’m a big fan of tiki. I used to love going to Trader Vic’s in Chicago with them to eat the dish that the granddaddy of Polynesian kitsch created. In my book, that makes Rumaki one of the best appetizers of all time (for people other than me).
I made keto Rumaki for Sam and the Mother. By using liquid aminos, keto catsup, and brown erythritol instead of soy sauce, regular catsup, and sugar, I created a gluten free, sugar free, version of the classic tiki appetizer. It was so popular, I bottled the marinade and offer it as Low Carb Revolution Teriyaki Sauce. To make it palatable for me, I substitute scallops for the chicken livers in the recipe.
For holiday parties, I suggest that Rumaki be a part of a keto buffet. It packs a punch of flavor and can turn a liver hater into a liver lover (or so I’ve heard). Easy to make and unique, this tiki dish adds a touch of exotic flavor and puts guests in a festive mood. I can hear the waves and feel the warmth of the islands every time I serve it.
2 hours, 20 minutes
¼ pound chicken livers, cleaned and rinsed
¼ cup liquid aminos
½ tablespoon fresh ginger, finely grated
2 tablespoons brown erythritol
1 tablespoon sugar free catsup
2 cloves garlic, pressed
1 pound bacon, cut in halves
24 slices canned water chestnuts
- Cut chicken livers into 24 pieces.
- Pour Low Carb Revolution Teriyaki Sauce into a medium bowl (or mix together aminos, ginger, erythritol, catsup, and garlic in a medium bowl).
- Add livers to mixture. Marinate for at least two hours in the refrigerator.
- Preheat boiler.
- Remove livers and discard marinade.
- Lay out a piece of bacon and roll up a water chestnut and liver in it. Skewer with a toothpick. Repeat.
- Broil for 5 to 6 minutes each side, until bacon is crispy.
- Serve immediately.
Don’t like chicken livers or scallops? Substitute chunks of chicken or nuggets of beef tenderloin.
This can be prepped ahead and cooked on the day of serving. Hold in the refrigerator for up to 3 days. Freeze for up to a month.
NUTRITION BREAKDOWN, EACH SERVING
Net carbs: 2 grams
Total carbs: 2 grams
Fiber: 0 grams
Fat: 4 grams
Protein: 2 grams