KETO LUNCH RECIPES
Cauliflower Casserole
Ingredients
12 Chicken Thighs (4 Oz. Each)
1 Head Cauliflower, chopped (30 Oz.)
8 Oz Monterey Jack Cheese, Shredded
8 Oz Cheddar Cheese, Shredded
6 Green Onions (75g total)
1 Medium Onion (162g)
6 Thick Bacon Slices, Cut
1 Medium Green Pepper (147g)
1 Tablespoon Minced Garlic
8 Oz Cream Cheese
4 Oz Heavy Cream
Salt and Pepper to taste
Directions
1. Get a casserole dish; add chicken thighs to it, add salt and pepper and some water to about mid thigh. Cook for 60 minutes at 350 degrees.
2. Cook bacon in the oven at 450 degrees for 15 to 20minutes
3. Cooked chopped cauliflower in the microwave, placing on vegetable setting.
4. Chop up peppers and onions and pan fry.
5. If baking the chicken in the oven, chop up the cooked chicken into a bowl.
6. Add all the ingredients, keeping aside 2 Oz Monterey Jack and 2 Oz Cheddar.
7. Add mixture into a greased casserole dish. Top with the remaining cheese.
8. Finally, cover with foil, cook at 350 degrees for 25 minutes. Remove foil and cook for another 5 minutes.
Nutrition Information Per Serving
Calories: 516, Fat: 34, Carbs: 9, Fiber: 3, Protein: 44
Tomato Pesto Cake
Ingredients
For the base:
1 Large Egg
2 Tbsp. Almond Flour
2 Tbsp. Butter
1/2 tsp. Baking Powder
For the flavor:
1 Tbsp. Almond Flour
5 tsp. Sun Dried Tomato Pesto
Pinch Salt
Directions
1. Mix together all ingredients.
2. Microwave on high for 75 seconds (power level 10).
3. To take the mug cake out, slam cup lightly against plate.
4. Add extra tomato pesto. Serve!
Nutritional Information Per Serving
Calories 365, Fat 28g, Total Carb 20g, Fiber 1g, Protein 9g