Keto Baked Almond And Spinach Casserole Recipe

About this recipe

A hearty and satisfying keto-friendly casserole featuring spinach, almond flour, and a cheesy topping. Perfect for a wholesome and delicious dinner.

Ingredients

• 100 g Baby Spinach
• 250 g Premium Sambhar Onion
• 100 g Garlic - Single Clove
• 200 g Hydroponic Sweet Bell Pepper (Cocktail)
• 1 pc Cabbage Red
• 300 g Nutty Yogi Almond Flour (With Skin)
• 1 ltr Bertolli Extra Virgin Olive Oil
• 1 pc (10 g) On1Y Oregano Dried Herb
• 1 kg Akar Powder Salt
• 100 g Catch Sprinklers - Black Pepper Powder
• 100 g On1Y White Sesame Seeds

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. In a blender, combine 2 tablespoons almond flour and 1/4 cup water. Blend until smooth for a creamy consistency.
3. 3. Heat 2 tablespoons olive oil in a skillet over medium heat. Add 1 diced onion and sauté until softened, about 5 minutes.
4. 4. Stir in 2 minced garlic cloves, 1 cup diced bell pepper, and 1 teaspoon dried oregano. Cook for 2 minutes, stirring occasionally.
5. 5. In a large mixing bowl, combine the almond flour mixture, sautéed vegetables, 2 cups cooked cabbage, 4 cups fresh spinach, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well.
6. 6. Transfer the mixture into a greased 1 1/2-quart casserole dish or divide it evenly among individual ramekins.
7. 7. Bake uncovered in the preheated oven for 30 minutes.
8. 8. Remove from the oven and sprinkle the top with 1 tablespoon sesame seeds.
9. 9. Return to the oven and bake for an additional 5 minutes.
10. 10. Let the casserole cool for a few minutes before serving. Enjoy your keto-friendly baked almond and spinach casserole!