NUTRITIONAL DISCLAIMER
The content on this website should not be taken as medical advice and you should ALWAYS consult with your doctor before starting any diet or exercise program. We provide nutritional data for our recipes as a courtesy to our readers. We use Total Keto Diet app software to calculate the nutrition and we remove fiber and sugar alcohols, like erythritol, from the total carbohydrate count to get to the net carb count, as they do not affect your blood glucose levels. You should independently calculate nutritional information on your own and not rely on our data. The website or content herein is not intended to cure, prevent, diagnose or treat any disease. This website shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on the Website or actions you take as a result. Any action you take is strictly at your own risk.
You’ll Love Our Keto in Five Cookbooks!
We believe that the key to success is simplicity and satisfaction with your diet. That’s why we created our Keto in Five ecookbook series which includes Breakfast in Five, Lunch in Five, Dinner in Five & Dessert in Five.
Each ebook contains 30 recipes. Every recipe is made with just 5 ingredients and has up to 5 grams of net carbs. That means you can have seconds of any meal and you’ll still be within your daily carb limit!
4-Week Keto Meal Plan
- 4 Weeks of Delicious Keto Recipes!
- Leftovers and Bulk Preps Included
- Maximize Your Keto Diet's Success
Dr. Rosmy Barrios, MD is an aesthetic medicine specialist whose work focuses on patients who are treated for obesity, metabolic syndrome, and other weight-related issues through nutritional analysis, keto diet programs, and supporting medications.
- Keto Lemon and Toasted Coconut Squares Recipe - June 13, 2019
- Cheesy Ham & Chive Keto Souffle Recipe - June 10, 2019
- Copycat Sausage Egg Muffin Recipe - June 6, 2019
| Servings: |
- 1 tablespoon butter
- 2 cups almond flour
- 1/2 cup ground flaxseed
- 2 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups shredded cheddar cheese (divided)
- 3 large eggs
- 3/4 cup unsweetened almond milk
- 1/2 cup coconut oil (melted)
- Preheat the oven to 425°F and place a 10-inch cast-iron skillet in the oven with the butter.
- Whisk together the almond flour, ground flaxseed, baking powder, and salt in a large bowl.
- Stir in 1 cup of the shredded cheese then add the eggs.
- Add the almond milk and melted coconut oil then stir until well combined.
- Take the skillet out of the oven and swirl the butter to coat the bottom and sides.
- Pour in the batter and smooth it evenly then sprinkle it with the remaining cheese.
- Bake for 15 to 20 minutes until the edges are browned. Cool 15 minutes before slicing.
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