FREE MEAL PLAN : KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE
Ingredients:
1 Red Bell Pepper
3 Green Onions
1 Chopped Onion
1 Medium Zucchini
3 Large Eggs
50ml Unsweetened Almond Milk (or any preferred unsweetened nut milk)
130g Almond Flour
10g Baking Powder
200g Shredded Mozzarella Cheese (or any keto-friendly cheese)
Salt and Pepper to taste
Olive Oil or Avocado Oil for frying
Instructions:
Finely chop the red bell pepper, onion, and green onions.
Grate the zucchini on the coarse side of a grater, and squeeze out excess moisture using a clean kitchen towel or paper towels.
In a large mixing bowl, whisk the eggs until well foamy.
Add almond milk, almond flour, baking powder, and a pinch of salt and pepper to the eggs. Mix well until all ingredients are combined.
Add the chopped vegetables (red bell pepper, onion, green onions, and grated zucchini) to the batter. Stir gently until evenly distributed.
Heat a non-stick skillet or frying pan over medium heat and add a bit of olive oil or avocado oil to coat the bottom.
Pour half of the batter into the pan and spread it out evenly.
Layer half of the shredded mozzarella cheese over the batter.
Pour the remaining batter over the cheese.
Cover the pan and cook over low to medium heat for about 6 minutes or until the bottom is golden brown.
Place a plate on top of the veggie cake, carefully flip it over, and then slide it back into the pan. Cook for an additional 3 minutes or until the other side is golden brown and the cheese is melted.
Remove from heat and let it cool for a few minutes before slicing.
Serve and enjoy your delicious keto and low-carb veggie cake!
Nutritional Information (per serving):
Calories: ~240 kcal
Carbohydrates: ~7g
Fiber: ~3g
Net Carbs: ~4g
Protein: ~12g
Fat: ~18g
FREE MEAL PLAN : KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE
