Garlic Confit [Keto, Low-carb, Sugar-free, Gluten-free]
Incredible Garlic Confit
Keto | Low-carb | Sugar-free | Dairy-free | Nut-free | Gluten-free | Soy-free | Vegetarian
An indulgent recipe for garlic lovers… this is the chef’s dream: Garlic confit! Though this may sound super fancy, it’s so simple that I can barely call this a recipe. Confit is a process where you slowly cook something submerged in oil, but at a low temperature…so not fried. The pungent garlic ends up being slowly roasted in the oil, giving it an amazingly sweet and caramelized flavor. The cloves become so soft that you can literally spread them directly on top of almost any of your favorite foods. Try it with toast, crackers, or even steak (my FAVE way)! While it does last for a month in the fridge, I suggest making a double batch because it won't make it that long…trust me.
This easy confit is a really impressive addition to a party spread or charcuterie board. And let’s not even talk about how GREAT your house will smell afterward!
*And don’t forget to read through the PRO TIPS for this recipe below!*
Macros
Servings: (Makes about one 8 oz jar of confit)
The macros really depend on how much you spread onto your favorite foods! So just keep in mind that for every 1 garlic clove you use, there's about 1 gram of carbs.
INGREDIENTS:
6 oz - Garlic clove, peeled (see PRO TIPS)
¾ cup - Extra-virgin olive oil (see PRO TIPS)
1 small sprig - Thyme (optional, see PRO TIPS)
¼ tsp - Sea salt
PRO TIPS:
Whole, pre-peeled garlic cloves work best for this recipe. Trust me, it's worth the extra $$ to save time from having to peel 2 or 3 bowls worth of garlic!
I personally recommend using olive oil for its rich flavor and heart-healthy benefits, but you can use avocado oil for a more neutral flavor.
Though the thyme sprig is optional, the added herbal flavor is absolutely wonderful. You can also use rosemary instead as another great option.
For a complete meal, try these with my Rosemary Sea Salt Crackers on page 148 of my latest cookbook, New Comfort Cooking. GRAB YOUR COPY NOW :)
Click HERE to watch the recipe video on Youtube!
DIRECTIONS:
Preheat the oven to 225°F (107°C)
FOR THE CONFIT: Using any oven-safe dish (from a small loaf pan to a stainless steel pot), add in the garlic, olive oil, salt, and thyme. Place the dish into the oven and bake for 2 hours. Take the dish out of the oven. If you’re not using the confit right away, set the dish aside for at least 30 minutes to cool. Then, pour the contents into a clean Mason jar and store it, sealed, in the fridge for up to 30 days.
TO SERVE: Serve right away while it’s warm. Or, if it’s been in the fridge, leave the jar out (or scoop out what you need) at least 30 minutes ahead to let the oil come back to a liquid. Then spread the cloves onto your favorite treats, like crackers, steak, or veggies.
