DirectionsStep1Preheat the oven to 325oF and line the very bottom (only the bottom) of a 9x5 loaf pan with parchment paper. Do not grease the pan at all.Step2In a large bowl, whisk together the almond flour, protein powder, sweetener, baking powder, and salt. In a medium bowl, whisk together the egg yolks, whole egg, oil, and water. Whisk the egg mixture into the dry i…Step3In another large bowl, beat the egg whites with the cream of tartar until they hold very stiff peaks. Fold the egg whites into the batter until well combined and no streaks remain.Step4Spread the batter in the prepared pan and bake 40 to 50 minutes, until the top is risen, uniformly golden brown, and springs back when pressed. Remove from the oven and let cool completely in the pan.Step5Run a sharp knife around the inside of the pan to loosen and flip out. Remove the bottom parchment. Cut into 12 even slices and set on a wire rack over a cookie sheet.Step6Preheat the oven to 200oF and place the bread in the oven until hard and dry to the touch, at least 1 hour. Alternatively, you can let it dry out overnight on the counter.Step7Lightly grease an 8x8 inch glass or ceramic baking dish. Use 2 tablespoons of the butter and spread some on each of the dry slices.Step8Add the remaining two tablespoons of butter to a medium skillet over medium heat. Add the shallot and sauté until translucent, about 2 minutes. Add the spinach and season lightly with salt and pepper. Stir to combin…Step9Arrange half of the bread, buttered side up, in the prepared baking dish. Sprinkle with half of the spinach mixture, then half of the grated cheese. Repeat with the remaining bread, spinach, and cheese.Step10In a large bowl, whisk together the eggs and cream. Season generously with salt and pepper and pour over the bread in the pan. Cover with plastic wrap and weigh down everything with several heavy cans.Step11Refrigerate 1 hour or up to overnight, to allow the egg mixture to soak into the bread.Step12When ready to cook, preheat the oven to 325oF. Remove the casserole from the fridge, remove the cans and plastic wrap, and let stand at room temperature while the oven is heating.Step13Bake until puffed and golden brown, and the edges have pulled away from the sides of the pan a bit, about 45 to 55 minutes. Remove and let cool 10 minutes before servingIngredientsIngredients1 cupAlmond Flour⅓ cupUnflavoured Egg White Protein Powder (or whey protein)2 tablespoonsSwerve Sweetener2 teaspoonsBaking Powder½ teaspoonSalt3 Large Eggs (separated)1 Large Egg (whole, not separated)3 tablespoonsAvocado Oil2 tablespoonsWater½ teaspoonCream Of Tartar¼ cupButter (softened, divided)2 Large Shallots (minced)8 ouncesSpinach (frozen chopped, thawed and squeezed of excess moisture)add Salt And Pepper6 ouncesSharp White Cheddar (grated)6 Large Eggs¾ cupHeavy Whipping CreamSee moreNutritionalNutritional383 CaloriesFrom alldayidreamaboutfood.comRecipeDirectionsIngredientsNutritionalExplore further7+ of the Best Make Ahead Keto Breakfast Recipesthelowcarbketokitchen.c…11 Amazing Quick & Easy 5-Minute Keto Breakfast Ideas - …oliviawyles.com15 Keto Diet Breakfast Ideas For Beginners - Easy Breakfastseasyketoliving.com15 Keto Breakfast Ideas for Going Low-Carb - Allrecipesallrecipes.comMake Ahead Keto Breakfast Casserole - Mind Over Munchmindovermunch.comKeto Breakfast on the Go: 6 Recipes That Won't Slow You …schoolyardsnacks.comRecommended to you based on what's popular • Feedback
Fluffy Strata Recipe (Overnight Breakfast Cass…
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WEBNov 28, 2020 · Spoon the mixture into an 8.5-inch by 5.5-inch casserole dish sprayed with avocado oil spray. Place in the refrigerator to set …
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