Description
Keto Spinach Artichoke Egg Clouds are a delicious surprise!
Ingredients
Scale
- 4 large eggs
- 1 cup fresh spinach, chopped
- 1 cup canned artichoke hearts, drained and chopped
- 1/2 cup cream cheese, softened
- 1/2 cup shredded mozzarella cheese
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 375°F. Line a baking sheet with parchment paper.
- In a mixing bowl, separate the egg whites from the yolks. Place the egg whites in a large bowl and the yolks in a separate bowl.
- Using an electric mixer, beat the egg whites on high speed until stiff peaks form, about 3-5 minutes.
- In the bowl with the egg yolks, add the chopped spinach, artichoke hearts, cream cheese, mozzarella cheese, garlic powder, onion powder, salt, and pepper. Mix until well combined.
- Gently fold the egg yolk mixture into the beaten egg whites until just combined, being careful not to deflate the egg whites.
- Using a spoon, scoop the mixture onto the prepared baking sheet, forming 4-6 mounds.
- Drizzle the olive oil over the top of each egg cloud.
- Bake in the preheated oven for 15-20 minutes, or until the tops are golden and the egg clouds are set.
- Allow to cool slightly before serving.
Notes
- For a creamier texture, add an extra tablespoon of cream cheese to the mixture.
- To add a bit of spice, mix in 1/4 teaspoon of red pepper flakes or a dash of hot sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 egg cloud
- Calories: 210
- Sugar: 1g
- Sodium: 300mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 200mg