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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.
- Keto Overnight Oats - July 20, 2021
- Keto White Chicken Chili Recipe - July 13, 2021
- Keto Cookie Dough Fat Bombs Recipe - July 6, 2021
| Servings: servings |
- 1 cup almond flour
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 1 tsp baking powder
- 2 tbsp butter
- 4 egg whites
- 1/4 tsp dried basil
- 1/4 tsp garlic powder
- 10 ounces ground sausage
- 1 cup cream cheese (softened)
- 1 cup chicken broth
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- Preheat your oven to 400 degrees F and spray a muffin tin with baking spray.
- Whip the egg whites in a large bowl until stiff peaks form.
- In a separate bowl, combine the baking powder, almond flour, salt and pepper. Work the butter into the dry mixture using your hands until a sandy texture is reached and there are no large pieces of butter.
- Fold the whipped egg whites into the dry, butter mix until fully incorporated.
- Scoop the dough into the muffin tin and then bake for about 12-15 minutes or until the biscuit muffins are golden brown.
- Remove the tray from the oven and let the biscuits cool in the pan.
- Place the ground sausage in large skillet and heat over medium high heat. Cook the sausage for about 6 minutes, chopping it with your spatula as it cooks to make it into small pieces.
- Add the cream cheese and the chicken broth to the pan with the sausage and stir to melt the cream cheese and blend with the broth.
- Lower the heat and let the mix simmer for 3 minutes then add the salt and pepper (taste the gravy and add more seasoning if needed).
- Cut the biscuits in half and fill each with about 1/3 cup of gravy. Enjoy while hot!
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