KETOGENIC DIET: CHILI BAKE(click here to print)

CHILI BAKE

Estimated Prep Time: 60

Ingredient List and Amount used: 1.5 pounds ground beef, I used ground Chuck
8 jumbo eggs
1 cup of almond flour, you can grind your own almond flour, use whole blanched almonds
2 cups of Parmesan cheese shreds
1/2 cup of sour cream
1 large tomato, seeds removed, cubed
1 cup of Mexican cheese shreds
1/2 Red Onion sliced
6 cherry chili peppers
2 Hungarian peppers (Poblano pepper would work better)
1 green pepper
Clove of Garlic
1 stalk of celery
1 teaspoon of Baking Soda
Spices: Paprika, Red Pepper, Salt, Black Pepper, Cumin.

Recipe instructions: brown the ground beef in a large skillet, add in all of the veggies and let simmer. Reserve the tomato and celery until the peppers are slightly soft. The celery will give the texture of beans if its not over cooked. While the ground beef and veggies are cooking take a good blender or food processor and blend the eggs along with the sour cream. Add in the Parmesan cheese and continue to blend. Pour in the almond flour and blend on high until well mixed. Add your spices to the ground beef mixture and transfer to a 13 x 9 heavily greased baking pan and spread evenly over the bottom. Add the baking soda to the egg mix and blend on high for a few seconds and immediately pour over top of the ground beef mix. Poke it around a bit to be sure the egg mix is getting all the way to the bottom. Bake in a hot 400 degree oven for 15-20 minutes or until it sets up. Remove from the oven and cover the top with the mexican cheese shreds and put back into the oven and reduce heat to 350 and continue to bake for 20-30 minutes.

General Comments : This would have been really good with some Jalapenos

Estimated Servings: 12

Estimated Servings: 12

Calories per Serving: 382

Carbohydrates: 5

Fiber: 1

Carbs-fiber: 4

Protein: 27

Fat: 27

Recipe submitted by Thor Baker

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