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Blintz Casserole (keto)


Blintz Casserole (Keto)

One of my favorite childhood treats was my mom's homemade cheese blintzes. They were so delicious! They were also a lot of work, so she didn't make them often.

A few low-carb tweaks to this recipe, https://www.lynnskitchenadventures.com/2014/07/blintz-breakfast-casserole.html, transported me back to my mom's house. :-). This recipe is a whole lot easier than my mom's, as you don't need to make blintz leaves, I'm all for easier!

This got rave reviews at breakfast!! My boyfriend and son loved it with maple syrup and sausage on the side but I ate it with just a few berries, the way my mom served hers. If you've never had cheese blintzes you need to give this a try and if you love blintzes you'll love how easy this version is!

Blintz Casserole 4.79 net carbs per serving. Filling 1/2 cup full fat ricotta cheese 4 oz. cream cheese, softened 2 tbsp. erythritol (I use this brand) 1/4 tsp. vanilla extract 1/4 tsp. almond extract 1 medium egg Batter

1/2 cup scooped almond flour (55 gm) (I use this brand)

2 tbsp. erythritol (I use this brand)

2 tsp. non-GMO, gluten free baking powder (I use this brand) , grain free if necessary

2 packets True Orange powder

1/8 tsp. stevia (equivalent to 2 tablespoons sugar) (I use this brand)

1/2 cup full fat Greek yogurt or sour cream

3 medium eggs

1/4 cup water 2 tbsp. butter, softened or melted Toppings Fresh raspberries, blueberries or blackberries Sugar Free Maple flavored syrup (like Lakanto or Allulose), optional 1. Preheat oven to 350 degrees F. Lightly butter or grease an 8" glass baking dish. 2. In a food processor, combine filling ingredients and process until smooth, pour into a medium bowl. Set aside. (You can also use an electric mixer instead of a food processor.) 3. Add batter ingredients to the food processor (no need to wash the bowl) or to another bowl, process or beat until smooth and well blended. Pour batter into prepared baking pan. Top with tablespoonfuls of filling mixture. Bake for 20 minutes, reduce temperature to 325°F and bake 20-25 minutes longer or until center is set and doesn't jiggle when the pan is gently shaken/moved. Remove from oven and let cool several minutes before cutting into squares. 4. Top with fresh berries and maple flavored syrup, if desired. Servings: 4 Nutrition Facts Serving size: 1/4 of a recipe (5.9 ounces). Nutrition information calculated from recipe ingredients. erythritol, stevia and topping ingredients are not included in the recipe nutrition data. Amount Per Serving Calories 370.26 Total Fat 31.89g Saturated Fat 14.53g Cholesterol 230.81mg Sodium 245.39mg Potassium 134.37mg Total Carbohydrates 6.26g Fiber 1.47g Sugar 2.56g Protein 16.18g

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