Keto Deviled Egg Casserole Recipe

About this recipe

A rich and satisfying keto-friendly baked egg casserole, perfect for dinner. This dish combines creamy mushrooms, a tangy sauce, and a crunchy topping for a delightful low-carb meal.

Ingredients

• NaN Unsweetened Almond Beverage
• 1 Pc Cauliflower 1 Pc 500g To 700g
• 395G Heinz Mayonnaise 395g
• NaN Old India Blanched Ground Almond Flour
• 200G Mergulo Original Plant-Based Butter

Instructions

1. 1. Preheat the oven to 400°F (moderately hot).
2. 2. Slice 1 head of cauliflower into florets and arrange them in a lightly greased casserole dish.
3. 3. In a small bowl, mix 1/2 cup mayonnaise with 1/4 cup unsweetened almond beverage. Stir until smooth.
4. 4. In a small saucepan over low heat, combine 1/2 cup mayonnaise and 1/4 cup unsweetened almond beverage. Stir until smooth and heated through.
5. 5. In a small bowl, mix 6 tablespoons almond flour with 2 tablespoons melted plant-based butter to create a crumb topping.
6. 6. Pour the sauce evenly over the cauliflower in the casserole dish.
7. 7. In a small bowl, mix 6 tablespoons almond flour with 2 tablespoons melted plant-based butter to create a crumb topping.
8. 8. Sprinkle the almond flour crumb mixture evenly over the casserole.
9. 9. Bake in the preheated oven for 10 minutes or until the topping is golden brown and crisp.
10. 10. Remove from the oven and let cool slightly before serving. Enjoy your keto-friendly dinner!