WebSpread the butter until you see a visible layer. Set the ramekin in the refrigerator until you need it later. Step 2. Separate an egg, setting the white in a stand mixer and the yolk in a …
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Web4 large eggs, beaten 1/4 cup butter, melted 2 cloves garlic, minced 1/2 teaspoon salt Instructions Preheat oven to 350 degrees. Add all of the ingredients to a …
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WebPreheat your oven to 425 degrees F. Line a rimmed baking sheet or pizza pan with heatproof parchment paper.. In a medium bowl, mix together the …
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So get down to work with these “Egg Soufflé Cups.” They contain eggs, coconut milk, and different kinds of cheeses, such as ricotta, parmesan and cheddar. Plus, we add one cup of fresh spinach to our recipe. Spinach is a superfood that tends to get overlooked on the keto diet.
Break the eggs and put in a bowl and add all the ingredients: coconut milk, ricotta cheese, spinach, nutmeg, mushrooms, cheddar cheese and Parmesan cheese. Season with salt and pepper to taste. Pour mixture into the cupcake containers with the help of a spoon. Bake in the oven for 15 minutes at 300F or until the soufflés are fluffy and golden.
The key to a good souffle is whipping the egg whites. You will want to make sure that your bowl is dry and that you don’t get any egg yolk in the whites when you separate them.
Grease a glass or ceramic casserole dish. Arrange the cooked sausage and veggies evenly at the bottom. Pour the egg mixture over the sausage and vegetables. Sprinkle more shredded cheddar cheese on top. Bake. Cook keto sausage and egg casserole until eggs are set and cheese is melted.