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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 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: |
- 12 ounces cauliflower florets
- 1 teaspoon olive oil
- 1 pound boneless chicken thighs (chopped)
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- salt and pepper
- 1 cup salsa verde (low sugar or no sugar added)
- 3/4 cup sour cream
- 1/2 cup cream cheese (softened)
- 1 cup shredded cheddar cheese (divided)
- Preheat the oven to 350°F and grease an 8x8-inch glass baking dish.
- Fill a medium saucepan with 1 inch of water then add a steamer insert – bring to a boil.
- Add the cauliflower and steam for 8 to 10 minutes until tender then set aside.
- Heat the oil in a medium skillet over medium-high heat.
- Season the chicken with cumin, coriander, salt, and pepper then add to the skillet.
- Sauté the chicken until browned, about 5 to 6 minutes, then set aside.
- Combine the salsa verde, sour cream, and cream cheese in a bowl and stir well.
- Stir in half the shredded cheese then toss in the cauliflower and chopped chicken.
- Season with salt and pepper to taste then spread in the baking dish.
- Sprinkle with the remaining cheese then bake for 30 minutes until bubbling. Makes 4 servings.
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