What to Bring to a Brunch if you're KETO #shorts

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MY FAVORITE BRUNCH FOOD … besides prosecco of course!

KETO QUICHE RECIPE
Serves: 8 (one serving = 1/8 of the quiche)

PASTRY CRUST
1 cup almond flour
3 tablespoons coconut flour
1 teaspoon xanthan gum
1/2 teaspoon salt
1/2 cup unsalted butter, chilled and cubed
1 ounce cream cheese, softened
1 egg
1 1/2 teaspoons rice vinegar or apple cider vinegar

QUICHE FILLING
8 oz bacon, cooked and diced
4 oz gruyere cheese, grated
2 eggs
2 egg yolks
1 cup nut milk
1 cup heavy whipping cream
1/2 teaspoon salt
1/2 teaspoon pepper

1️⃣ To a food processor, add almond flour, coconut flour, xanthan gum and salt. Pulse until combined. Add cold, cubed butter, cream cheese, egg and rice vinegar. Pulse until dough comes together. Don’t over mix or crust will not be flaky.
2️⃣ Roll pastry crust in between two sheets of parchment paper. Roll to a 1/8-1/4″ inch thickness and to circle about 1-2 inches larger than your quiche dish, tarte pan or pie plate. Remove the top layer of parchment paper. Place quiche pan upside down on top of the center of the crust. Slide a hand underneath the crust and flip over so that the crust falls into the dish. Remove the top layer of parchment paper. Mold crust into place. Cut off excess dough.
3️⃣ Bake at 350 degrees for 8-9 minutes. Remove and let cool.
4️⃣ To the prepared pastry crust, sprinkle in cooked and crumbled bacon and shredded cheese. Set aside.
5️⃣ In a large bowl, whisk together eggs and egg yolks using an electric mixer. Pour in nut milk, heavy cream, salt and pepper. Mix until combined. Pour into crust.
6️⃣ Bake quiche at 350 degrees for 30-35 minutes.

MACROS (per slice)
Calories 508
Fat 46.3g
Protein 16.5g
Total Carbs 6.1g
Net Carbs 3.1g

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