¼ cup but­ter, di­vided 1 cup finely chopped al­monds 4 oz. shred­ded asi­ago cheese 2 Tbs. olive oil 1 small yel­low onion, chopped small 2 lbs. spinach leaves, coarsely chopped ½ cup heavy cream ½ cup soft­ened cream cheese ¼ tsp. white pep­per ⅛ tsp. nut­meg

Better Nutrition - - NATURAL BEAUTY - 1.

Serves 6 Low- carb spinach gets a creamy, in­dul­gent take in this keto- friendly ver­sion of tra­di­tional spinach au gratin. We used cream cheese, not flour, to thicken the sauce, and topped it with chopped al­monds in­stead of bread crumbs. Or use keto- friendly bread as the top­ping. 2. 3. 4. 5. Pre­heat oven to 375¡ F. But­ter a 9x9 glass bak­ing dish with 1 Tbs. but­ter, and set aside.

Melt re­main­ing but­ter over medium heat in large skil­let. Add chopped al­monds, and toss to coat with but­ter. Trans­fer to shal­low bowl, and stir in cheese.

Add olive oil to skil­let, and sautŽ onions 3 min­utes. Add spinach in batches, stir­ring to mix with oil and adding more spinach as it wilts. Cover, and cook 1– 2 min­utes, un­til just wilted. Re­move from heat, and trans­fer to pre­pared bak­ing dish.

In heavy saucepan, com­bine cream and cream cheese, and cook over medium heat, stir­ring fre­quently, un­til smooth. Add white pep­per and nut­meg, and sea­son to taste with salt.

Pour mix­ture over spinach, stir­ring once, and sprin­kle al­mond and cheese mix­ture on top. Bake 15 min­utes, un­til mix­ture is bub­bly and top is golden. Serve im­me­di­ately. Per Serv­ing: 3. 4. evenly be­tween cups of a 6- cup muf­fin tin. Bake 5 min­utes, un­til just golden. Re­move from oven, and set aside.

While crusts bake, com­bine cream cheese, eggs, vanilla, and re­main­ing ery­thri­tol in a stand­ing mixer or large bowl. Beat in stand­ing mixer or with an elec­tric hand mixer un­til creamy and smooth, about 5 min­utes.

Pour cheese­cake mix­ture over crust in muf­fin cups. Bake 15 min­utes; mix­ture will look soft, but will firm up with cool­ing. Re­move from oven and let cool briefly. Gen­tly press one or two pe­can halves into top of each cheese­cake. Re­frig­er­ate pan at least 4 hours, or overnight.

To serve, re­move muffins from tin, di­vide among in­di­vid­ual plates, and serve im­me­di­ately. Per Serv­ing:

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