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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.
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- Copycat Sausage Egg Muffin Recipe - June 6, 2019
| Servings: |
- 1 pound ground beef (80% lean)
- 1/2 cup almond flour
- 1/2 cup grated parmesan
- 1 teaspoon dried Italian seasoning
- 1 large egg
- 2 tablespoons olive oil
- 2 medium stalks celery (diced)
- 1/2 small yellow onion (diced)
- 3 cloves minced garlic
- 6 cups chicken broth
- 1 teaspoon fresh chopped oregano
- 1 teaspoon fresh chopped thyme
- 2 cups cauliflower rice
- 2 cups fresh baby spinach
- salt and pepper
- Combine the ground beef, almond flour, parmesan cheese, Italian seasoning, and egg in a mixing bowl.
- Season with salt and pepper them mix well by hand and shape into ½-inch balls.
- Place the meatballs on a plate and refrigerate until ready to use.
- Heat the oil in a large saucepan over medium heat.
- Add the celery and onion then season with salt and pepper – cook for 6 to 7 minutes until tender, stirring often.
- Stir in the garlic and cook for 1 minute more.
- Add the broth, oregano, and thyme then bring to a boil.
- Reduce heat and simmer for 10 minutes then stir in the cauliflower rice and meatballs.
- Cook for 5 minutes or until the meatballs are cooked through.
- Stir in the spinach and cook for 1 to 2 minutes until wilted then adjust seasoning to taste and serve hot.
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