If you're like millions of others right now jumping on the keto train and every now and then you have a craving for "bread" or an appy, then this might just fix that itch!
I'm now going on month 2 and if it wasn't for this being as easy as it has been for me I would have quit a long time ago! I'm not saying that healthy or clean eating has to be "easy" for me in order to do it but I need no-fuss meals, and this has been NO-FUSS. I simply keep the groceries around that are on my list of favorite keto snacks and foods and grab and go whenever I'm hungry. No portions, no overthinking the carb, protein, fat ratio, NONE OF THAT. I simply grab a cheese snack if I feel like it with some nuts or a few berries with some real whipping cream or a few pickles and some natural peanut butter.
Today I decided to make this spinach and artichoke dip and it's actually really good, heavy, but good!
I've also meal prepped my morning egg scramble and premake a bowl of whipping cream so that I have a few things on hand for variety.
This is the recipe that I used today and on a side note if you're looking for just a bread substitute the "bread" portion of this can be used for anything.
Morning Breakfast Scamble
- A full carton of eggs - Full package of finely chopped ready crisp bacon - 1 large finely chopped onion - 2 cups of diced cherry tomatoes
Scrambled in a skillet and once done, spoon out and top with full-fat sour cream and a spoonful of bruschetta or salsa
Pull-Apart Keto Balls with Spinach Dip
Bread:
6 ounces cream cheese (make sure this is the blocks, not the spread)
2 1/4 cups shredded mozzarella cheese
3 large eggs
2 1/4 tablespoons baking powder
1 1/4 cup almond flour
Spinach Artichoke Dip:
1 can (or 1 cup) artichoke hearts drained and shredded or chopped (I blended mine)
4 ounces (or 1/2 block) cream cheese
1/2 cup mozzarella cheese
1/4 cup parmesan cheese
1/4 cup sour cream
1 1/2 cups fresh spinach, finely chopped (I blended mine)
1 clove garlic, minced (or 1 tbsp of jarred garlic)
1/4 onion finely chopped
1/4 teaspoon salt
1/4 teaspoon pepper
INSTRUCTIONS
Preheat the oven to 400° F
In a small pot over low heat melt the cream cheese and mozzarella together first. You'll know it's done when it's gooey and fully melted, do not overcook. Once melted, allow it to sit to cool down. Add the melted cheeses, once cooled, to a large bowl along with the baking powder, almond flour, and eggs. Mix until smooth and refrigerate 30-45 minutes. You want to make sure that it's fully cooled before rolling into balls. Once cooled roll into golf ball-sized balls and place around the outer edge of the baking dish. Roll into 12 balls and chill in the refrigerator for at least another 10 minutes until set.
While the dough is chilling make the spinach dip by simply mixing all of the ingredients together in a large bowl with a blender until combined. Place the dough balls around the edge of the baking dish, touching on each side. Fill the center with the spinach dip. Bake for 20-25 minutes until the rolls are fluffy, golden brown, and cooked through. Serve.
Enjoy & Happy Snacking ;)
Joelle🍷
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