Some friends came by the other day with fresh ripe figs from their fig tree, which I learned are low-carb when fresh. I read that they could be roasted and drizzled with a balsamic reduction or date syrup, but wanted to do them more keto-friendly. I decided to stuff them with goat cheese, then drizzle them with olive oil, keto maple syrup and sprinkle them with toasted pecans. Sure, they look like face-hugger eggs from the 'Aliens' movies, but it was a symphony for the senses, a lovely appy celebrating the bounty of summer.
Keto Goat Cheese Stuffed Roast Figs with Toasted Pecans Recipe
- 12 fresh figs
- ¼ cup fresh goat cheese, softened
- 1 tablespoon extra virgin olive oil
- 1 tablespoon keto maple syrup
- 2 tablespoons pecans, roasted and chopped
- Flaky sea salt (like Maldon or Fleur de sel and freshly ground freshly ground black pepper (to taste)
Preheat oven to broil. Trim off stems of figs and cut an "X" into the top of each fig around ⅓ of the way through.
Place the figs on a baking tray lined wirh parchment or a silicon mat. If they’re a little wobbly, shave a bit off the bottoms of the figs so they stand upright.
Spoon the softened goat cheese evenly into the centre of each of the cross cuts in the figs.
Broil the figs for about 4 minutes or until the goat cheese starts to brown.
Place the figs on a serving plate. Drizzle with olive oil and honey. Sprinkle with flaky sea salt and freshly ground black pepper. Serve warm.
Did you make this vegetarian keto goat cheese stuffed roast figs with toasted pecans recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)