Keto Baked Artichoke-Parsley Cheese Squares
2.5g
Net Carbs
8.3g
Protein
10.7g
Fat
1.7g
Fiber
143
Calories
Cooking tip: Having a party? When planning your low carb spread, think about which dishes you can make in advance and which need fresh ingredients that day.
Ingredients:
- 3 medium (4-1/8" long) Scallions or Spring Onions
- 1 package (9 oz) Artichokes (Globe or French, Unprepared, Frozen)
- 1/4 teaspoon Crushed Red Pepper Flakes
- 1/2 teaspoon Salt
- 2 tablespoons Whole Grain Soy Flour
- 1 cup shredded Monterey Jack Cheese
- 2 tablespoons Parsley
- 2 tablespoons Extra Virgin Olive Oil
- 3 teaspoons Garlic
- 1/2 teaspoon Oregano
- 4 large Eggs (Whole)
- 1/4 teaspoon Black Pepper
Directions:
- Preheat oven to 325°F.
- In a medium skillet over medium-high heat, heat oil and sauté green onion until softened, about 4 minutes. Add garlic and sauté until aroma is released, about 30 seconds. Add artichokes, oregano and pepper flakes and cook until artichokes are warmed through, about 2 minutes. Allow to cool slightly, about 5 minutes.
- In a large bowl, gently whisk eggs, cheese, soy flour, parsley, salt and pepper until well-combined. Using a wooden spoon, stir in artichoke mixture.
- Pour artichoke batter into an 8 square baking dish and bake 30 minutes, until set and slightly golden on top. Cool slightly before cutting into squares.
