About
This Keto Egg Fast Dinner recipe is delicious and makes enough to serve several people, but if you are the only person on the Egg Fast diet, great! Only cook one of the ramekins and save the other three for a later date. These souffles are easy to make. Ramekins are greased with plenty of softened, salted butter. Then the ramekins are filled with shredded cheese, and then a batter of fresh eggs, salt, and garlic powder are added on top of the cheese. Each ramekin is baked to fluffy, golden brown perfection!
What kind of eggs should I use?
Try to source pasture-raised eggs as they are higher in Vitamin E and omega-3 fatty acids. Not to mention they have three times as much flavor as conventional eggs since you will mostly be eating eggs for the length of this diet; quality ingredients matter.
Can I use other types of shredded cheese?
Mexican Chihuahua cheese is one of my favorites to swap out for mozzarella cheese (I find it has twice as much flavor). You can also try a shredded Pepper Jack cheese, sharp cheddar, Colby Jack, Triple cheddar, or Cheddar Jack. Feel free to use any shredded cheese that melts well.
Serving suggestions
While this Keto Egg Fast dinner recipe is already filling, it would be excellent paired with this Keto Egg Fast Salad:
Ingredients
- 1 tablespoon butter
- ½ cup, shredded cheese
- 6 large raw egg
- 1 teaspoon coarse kosher salt
- ¼ teaspoon garlic powder
Instructions
- Prepare four 4 oz ramekins by greasing them with softened butter. Fill each ramekin with two tablespoons of the shredded cheese. Place them onto a quarter sheet tray.
- In the meantime, whisk together the eggs, kosher salt, and garlic powder.
- Pour the egg batter evenly into each ramekin.
- Bake at 375 F for 30-32 minutes until very puffed and golden brown on top. Serve immediately as they will quickly deflate.
Nutrition Facts
- Servings: 4
- Calories: 199.3kcal/833.8kJ (per serving)
- Fat: 15.5g (per serving)
- Carbs: 1.5g (per serving)
- Protein: 12.7g (per serving)
