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: |
- 4 slices bacon
- 1 medium head cauliflower (chopped)
- 1/4 cup butter
- 1 small yellow onion (diced)
- 1 cup chicken broth
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup grated parmesan cheese
- Cook the bacon in a large skillet over medium-high heat until crisp.
- Remove the bacon to paper towels to drain and chop when cooled.
- Place the cauliflower in a food processor and pulse into rice-like grains.
- Heat the butter in a large saucepan over medium heat.
- Ad the onion and cook until tender, about 4 to 5 minutes.
- Stir in the cauliflower rice and cook for 2 to 3 minutes, stirring often.
- Pour in the chicken broth and cook for 5 minutes more, stirring occasionally, until the cauliflower rice is just tender.
- Stir in the shredded cheddar cheese and remove from heat – stir until melted.
- Spoon the risotto into a serving bowl and top with grated parmesan and chopped bacon.
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