Place 12 silicone baking cups in a muffin pan and preheat oven to 300℉.

Place the sundried tomatoes and feta in a small bowl and mix together well.

Divide the mixture evenly between the 12 silicone cups in the pan and set aside.

Crack the eggs into a blender jug, add the heavy cream and chicken broth, and blend until completely mixed.

With the blender still running, slowly pour the Keto Chow through the hole in the lid and blend until smooth. The mixture will thicken as it blends.

Carefully pour the blended egg mixture evenly over the tomato mixture in the silicone cups.

Lay the prosciutto strips onto each mini frittata.

Place in the center of the oven and bake for 20-22 minutes until the frittatas are risen, puffy, and golden.

Let cool in the muffin pan for 15 minutes. They will fall a little.

Remove from the silicone cups and if not eating immediately, let cool completely before packing in a storage container and placing in the fridge.