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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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- Keto Cookie Dough Fat Bombs Recipe - July 6, 2021
| Servings: servings |
- 1 1/2 cups diced ham
- 1/4 cup diced yellow onion
- 2 teaspoons fresh chopped parsley
- 1 clove minced garlic
- 1/4 cup grated parmesan cheese
- 1/4 cup mayonnaise
- 3 tablespoons almond flour
- salt and pepper
- 6 large eggs
- Preheat the oven to 375°F and lightly grease 6 cups of a regular muffin pan.
- Pulse the ham, onion, parsley, and garlic in a food processor until coarsely ground.
- Stir in the Parmesan, mayo, and almond flour then season with salt and pepper.
- Press the mixture into the bottom and sides of the greased cups of the prepared muffin pan.
- Bake for 5 minutes then remove from the oven.
- Crack the eggs into a small bowl and stir to slightly break up the yolks.
- Divide the eggs among the muffin cups and bake for 20 minutes until cooked through.
- Remove and let cool for 5 minutes before removing from the pan.
- Serve the hash egg cups hot. Makes 3 (2-piece) servings.
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