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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: |
- 2 cups almond flour
- 1 cup shredded mozzarella cheese
- 2 ounces cream cheese (softened)
- 3 large eggs
- 3 teaspoons baking powder
- 1 pound ground beef (80% lean)
- 1/2 cup beef broth
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 cup shredded cheddar cheese
- sour cream (to serve)
- Guacamole (to serve)
- Preheat the oven to 350°F and grease a 10-inch cast-iron skillet with butter.
- Combine the almond flour, mozzarella, cream cheese, eggs, and baking powder in a food processor and blend into a thick batter.
- Spoon the batter into the skillet and spread evenly then set aside.
- Cook the beef in a separate skillet over medium heat until browned, breaking it up with a spoon.
- Stir in the beef broth, tomato paste, and seasonings then spoon over the batter in the skillet.
- Bake for 35 to 40 minutes then top with the cheddar cheese and bake for another 5 to 10 minutes until the cheese is melted.
- Remove from the oven and let rest 10 minutes before serving with sour cream and guacamole.
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