keto recipes

2. Add broth and swerve to a high heat sauce pan and combine until swerve is fully
dissolved (erythritol may not full dissolve).
3. Add the lemon juice and xanthan gum and bring to a boil.
4. Reduce to a simmer and allow to reduce until desired thickness.
5. Once thickened to liking, add chicken into sauce and coat.
6. Serve warm with cauliflower rice and enjoy!
Ham, Ricotta, and Spinach Casserole
THE PREPARATION
This makes a total of 15 servings of Ham, Ricotta and Spinach Breakfast Casserole. Each slice
comes out to be 113.8 Calories, 8.26g Fats, 2.4 g Net Carbs, and 11.46g Protein.
12 large eggs
¼ cup heavy whipping cream
1 cup ricotta cheese
½ small yellow onion
¼ teaspoon salt
½ tablespoon Garlic and Herb seasoning
9 ounce box frozen spinach, water squeezed out
1 pound diced ham
1. Preheat oven to 350°F, and start by chopping half a yellow onion.
2. 2. Blend the four eggs, heavy whipping cream, ricotta cheese, and onion until smooth. Put to the side.
3. In another bowl, whisk together the rest of the eggs.
4. Add the blended mixture to the eggs and whisk together. The blended mixture will help keep the eggs
together, almost like a crust.
5. Stir in the salt and garlic and herb seasoning until fully mixed in.
6. When done, fold in the spinach and diced ham.
7. Spray a 9×13 casserole dish with cooking spray and pour the batter into the dish.
8. Bake for 30-35 minutes at 350°F or until the top looks fully cooked.
Herbed Roast Chicken with Brussels Sprouts
This makes a total of 8 servings of Herbed Roast Chicken with Brussels Sprouts. Each serving comes out to be
429.88 Calories, 30.45g Fats, 5.1g Net Carbs, and 32.95g Protein.