Creamy Keto Chow Baked Cauliflower
Casseroles are a weeknight failsafe, and this one is just as delicious as it is quick and easy.
Ingredients
- 2largeegg(s)
- 1servingSavory Chicken Soup Keto Chow(or 1 scoop)
- 1cupunsweetened almond milk
- 0.5cupheavy cream
- 0.5teaspoonsalt
- 0.5teaspoonground black pepper
- 0.5teaspoongarlic powder
- 0.5teaspoonpaprika
- 1pinchcayenne pepper
- 1lb.riced cauliflowercooked and cooled as dry as possible (leftover roasted cauliflower works great too)
- 2.25cupsCheddar or Monterey jack,your favorite shredded cheese
Instructions
- Preheat oven to 350℉ and grease a 9 X 13 baking pan.
- In a large mixing bowl, beat together the eggs, then add the Keto Chow, dry spices, milk, and heavy cream. Mix well until there are no lumps.
- Stir in the riced cauliflower and 2 cups of the shredded cheese; reserve the remaining 1/4 cup.
- Spread the mixture into the greased baking pan. Top with the remaining cheese.
- Bake for approximately 35 minutes, or until the casserole is set and beginning to brown on the top.
Nutrition
Serving: 102grams (one 1" x 0.75" piece)Calories: 155.5kcalCarbohydrates: 3.49gProtein: 9.21gFat: 11.98gSaturated Fat: 6.59gPolyunsaturated Fat: 0.72gMonounsaturated Fat: 3.36gTrans Fat: 0.32gCholesterol: 64.26mgSodium: 358.25mgPotassium: 237.54mgFiber: 1.46gSugar: 1.29gVitamin A: 577.51IUVitamin C: 26.84mgCalcium: 268.7mgIron: 0.56mgSugar Alcohol: 0.02gNet Carbs: 2g
Photos by Carrie Brown