KETO CREAM AND SPINACH DIP
INGREDIENTS:
- 2 tbsps. olive oil
- I medium shallot chopped
- 2 oz. frozen spinach, chopped
- ½ tsp salt
- ¼ tsp ground black pepper
- 1 cup coconut cream
- 4 tbsps. sour cream
- 2 tsp lemon juice
DIRECTIONS:
1. Heat oil in skillet, add oil and fry shallot for 3-5 minutes over medium heat until soft and
2. Add chopped spinach, coconut cream, sour cream salt, and pepper and cook for another 5-6 minutes.
3. Reduce the flame and simmer for another 4-5 minute, add more cream if needed.
4. Serve warm with cauliflower rice and enjoy.
NUTRITIONAL INFORMATION
Total Calories
405 kcal
Fats
32.53 g
Protein
24.8 g
Total Carbs
4.58g
Fiber
0.3 g
Starch
1.94 g
Protein: 24% 98 kcal
Fat: 72% 292 kcal
Carbohydrates: 4% 17 kcal