Ingredients:
- 2 (6 oz) beef cube steaks (or any other tender cut of beef)
- 1/2 cup almond flour (for dredging)
- 1/4 cup coconut flour (for dredging)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 large egg (for egg wash)
- 1/2 cup unsweetened almond milk (for egg wash)
- 1 cup pork rinds (crushed finely, for coating)
- 2 tbsp ghee or avocado oil (for frying)
- For Gravy:
- 1 tbsp ghee or butter
- 1/4 cup heavy cream
- 1/4 cup unsweetened almond milk
- 1/2 tsp garlic powder
- Salt and pepper to taste
Instructions:
- Prepare the Coating:
- In a shallow bowl, mix the almond flour, coconut flour, garlic powder, onion powder, paprika, salt, and pepper.
- In another shallow bowl, whisk the egg and almond milk together.
- In a third shallow bowl, crush the pork rinds into fine crumbs for coating.
- Coat the Steaks:
- Dredge the beef steaks in the flour mixture, making sure they’re well-coated.
- Dip them into the egg wash, then coat them in the crushed pork rinds.
- Fry the Steaks:
- Heat ghee or avocado oil in a large skillet over medium heat.
- Once the oil is hot, carefully place the coated steaks in the skillet.
- Cook for about 3-4 minutes per side, until golden and crispy.
- Remove the steaks and place them on a paper towel to drain excess oil.
- Make the Gravy:
- In the same skillet, melt ghee or butter over medium heat.
- Add garlic powder, salt, and pepper, and stir in the heavy cream and almond milk. Cook, stirring constantly until the gravy thickens (about 3-4 minutes).
- Taste and adjust seasonings if needed.
- Serve:
- Pour the creamy gravy over the crispy steaks and serve hot with your favorite keto sides.
