KETO CRACK CHICKEN IN THE CROCK POT

Ingredients

• 1/2 cup chicken broth
• 1 Hidden Valley Ranch seasoning packet
• 2 pounds of defrosted chicken breasts
• 8 oz package of Philadelphia Cream Cheese cut into chunks
• 8 slices cooked and crumbled bacon
• 1/2 cup shredded cheddar cheese

Instructions

• Add chicken broth to the slow cooker and stir in Hidden Valley Ranch seasoning packet. Then add defrosted chicken breasts.
• Cover and cook for 4 hours on high or 8 hours on low.
• After the cook time has ended, shred the chicken with two forks.
• Add chunks of cut up Philadelphia Cream Cheese, bacon and shredded cheddar. Stir ingredients.
• Cover the crock pot again, and cook for an additional 5-10 minutes, until the cream cheese has melted.

KETO TRIPLE CHOCOLATE CHEESECAKE

INGREDIENTS
METRIC - US IMPERIAL

Chocolate Cheesecake

• 3 eggs
• 450 g cream cheese (2 packs)
• 120 g sour cream (about 1/2 cup)
• 175 g unsweetened baking chocolate (about 1 cup)
• 120 g erythritol (about 1/2 cup)
• 1/2 tsp stevia powder
• 250 ml heavy cream
• 3/4 tsp stevia powder (for the chocolate layers)

Chocolate Crust

• 165 g hazelnuts (about 1 cup)
• 1 tbsp cocoa powder
• 1/2 tsp stevia powder
• 3 tbsp butter

Chocolate Ganache

• 40 g unsweetened baking chocolate (about 1/4 cup)
• 1 tbsp coconut oil
• 1/8 tsp stevia powder
• 25 g hazelnuts (about 1/4 cup)

INSTRUCTIONS

• Preheat the oven to 150C/300F. Wrap the bottom of a 9” springform pan with aluminum foil.
• In a food processor, add all of the crust ingredients and pulse for about 30 seconds to 1 minute until the crust is all crumbly.  Take it out of the food processor and add the crust to an 9'' springform pan. Press with your hands until the whole bottom has been covered with the crust.
• In a large bowl, add the unsweetened baking chocolate.  Add the erythritol to the chocolate.  Heat the heavy cream either on the stove or in the microwave until hot and bubbly.
• Pour in the hot cream over the chocolate in batches and mix with a whisk.  Mix until all of the chocolate has melted.   The batter should be just a little thick.  It will also look like the milk and oil are separating, but not to worry!
• Separate the chocolate into three bowls in a ratio of 3:2:1.  For example, the first bowl should have 3 spoons of chocolate, the 2nd bowl should have 2 spoons of chocolate and the 3rd bowl should have 1 spoon of chocolate.  Set aside.  Add 1/4 tsp of stevia into each bowl.
• In a large bowl, add the cream cheese and sour cream.  Whip with a hand mixer until nice and creamy.  Add the 1/2 tsp of stevia and the eggs, one at a time until nicely incorporated.
• Now, separate the cream cheese filling into the chocolate bowls in a ratio of 1:2:3. The 1st chocolate bowl had 3 spoons of chocolate, so add 1 spoon of cream cheese that that one.  This is the dark chocolate layer.
• The 2nd bowl had 2 spoons of chocolate so add an equal amount of cream cheese.  This is the medium chocolate layer.
•  The 3rd bowl had 1 spoon of chocolate so add 3 spoons of cream cheese.  This is the light chocolate layer.
• Mix each bowl separately with a hand mixer.  The batter will be pretty thick in each bowl. 
• Pour the light chocolate layer into the cheesecake mold over the chocolate crust. Pour the 2nd medium layer over the light layer and spread around.  Pour the 3rd dark chocolate layer over the medium one and spread evenly.
• Prepare a tall oven-proof tray and add 2-3 (1") of water. Carefully place your aluminum-wrapped cheesecake into the water and place into the oven. Bake for 90 minutes.
• Take the cheesecake out of the oven and out of the water tray and let cool completely.  Once cooled, place it in the fridge to cool down overnight.

The next day: Chocolate Ganache

• Add your hazelnuts to a food processor and pulse for a few seconds just to crush them into a few pieces.
• In a medium bowl, add the baking chocolate, coconut oil and stevia.  Add it to the microwave and microwave for 1-1:30 minute until the chocolate has all melted.  Mix with a spoon and make sure there are no lumps.  If the chocolate isn't melted yet, put it back in the microwave to melt for a few more seconds.
• Take the cheesecake out of the springform pan.  Place on the plate or cake stand of your choice.
• Pour the chocolate ganache over the whole cheesecake and spread it evenly all the way to the sides so that it can run down the cake and make some delicious looking drips.
• Sprinkle the crushed hazelnuts all over the cheesecake.  It is now ready to serve!

KETO LOW CARB CINNAMON BREAD

Ingredients

• 2 c Almond flour
• 1 tsp Baking soda
• 1 tsp Baking powder
• 2 tbsp Cinnamon
• 3 Eggs
• ¼ c Melted butter
• ⅓ c. Erythritol
• 3 tbsp Sour cream
• 2 tsp Vanilla extract

Instructions

• Preheat the oven to 350 degrees.
• In a mixing bowl, combine the melted butter and the erythritol, and beat until smooth.
• Add the eggs, vanilla extract and sour cream to the bowl with the butter mixture, beat until well combined.
• In a separate mixing bowl, combine the almond flour, baking powder, baking soda and cinnamon. Stir with a fork until it is light, fluffy and free from clumps.
• Add the dry mixture to the wet mixture, and beat until fully combined.
• Empty the batter into a greased loaf pan, and bake for 30-40 minutes until cooked through.

SNICKERDOODLE BLONDIES – KETO RECIPE

Ingredients

Blondies:

• 2 cups almond flour
• 1 tbsp grassfed gelatin
• 1 tsp cinnamon
• 3/4 tsp cream of tartar
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup butter softened
• 1/3 cup Swerve Sweetener
• 1/3 cup Swerve Brown
• 1 large egg room temperature
• 1/2 tsp vanilla

Topping:

• 1 tbsp Swerve Sweetener
• 1/2 tsp cinnamon

Instructions

• Preheat oven to 325F and grease an 8x8 inch baking pan.
• In a medium bowl, whisk together almond flour, gelatin, cinnamon, cream of tartar, baking soda, and salt.
• In a large bowl, beat the butter with both sweeteners until lightened and fluffy. Beat in the egg and vanilla extract until well combined.
• Add the almond flour mixture and beat until the dough comes together, scraping down sides of bowl and beaters as necessary.
• Spread the batter in prepared baking pan and smooth the top with an offset spatula. Bake 18 to 22 minutes or until set and top is golden brown.
• In a small bowl, whisk together Swerve and cinnamon. Sprinkle over hot bars in pan. Let cool in pan, and then cut into squares.

FRIENDLY MINI CHEESECAKE CUPS KETO - KETO RECIPES

INGREDIENTS

Crust:

• 2 tbsp butter melted
• 1 dash salt
• ½ cup almond flour
• 1 tbsp granulated erythritol

Filling:

• 8 ounces cream cheese softened
• 1 egg
• 1 tsp vanilla
• ¼ cup granulated erythritol
• 1 tsp lemon juice
• 15 drops liquid stevia

INSTRUCTIONS

• Preheat the oven to 375F. Line a muffin tin with 6 muffin liners.
• For the crust, melt the butter in a microwavable bowl. Then add the almond flour, erythritol, and salt. Mix until doughy.
• Equally, add the dough into each muffin cup and press down with your fingers until the crust is flat.
• To make the cream cheese filling, add the cream cheese to a medium bowl and mix until smooth. Then add the egg and mix until smooth. Then add the erythritol, lemon juice, vanilla, and stevia until the mixture is smooth.
• Pour the cream cheese mixture equally into the 6 muffin cups and bake for 30 minutes
• When they are don’t baking take them out and let them cool 10 minutes, then put them in the fridge to cool for at least an hour before eating so they get firmer and are more enjoyable cold
• *if you only have erythritol, use 1/3 cup instead of ¼ cup + stevia

Keto Cream Cheese Chocolate Cookies, A Decadent Treat!

Ingredients

• 1 cup of coconut flour
• 1/4 cup of cocoa powder
• 2 ounces of baking chocolate
• 1 tsp of vanilla extract
• 2 teaspoons of baking powder
• 1/4 teaspoon sea salt
• ½ cup unsalted butter softened
• 8 ounces of full fat cream cheese softened
• 1 cup sugar substitute (I use Swerve)
• 1 tsp instant espresso coffee
• 4 eggs

Chocolate Icing

• ¼ cup of unsalted butter
• 1 tsp of MCT oil or coconut oil
• 1/2 cup sugar substitute ( I use Swerve confectioners)
• 2 ounce baking chocolate
• ½ tsp instant espresso coffee
• Pinch of sea salt

Instructions

• Keto Cream Cheese Chocolate Cookie Dough
• Pre-heat oven to 350 degrees
• Melt the baking chocolate in a double boiler or in microwave (20 seconds) then set aside
• Using a mixer on high combine the cream cheese, butter, sugar substitute, vanilla extract
• Once fully combined add the 4 eggs one at a time, making sure that the batter is fully incorporated.
• To the cookie dough add the melted chocolate and beat dough until it's perfectly mixed.
• Next stir in the coconut flour, cocoa powder, baking powder, instant coffee, salt and mix well.

Keto Chocolate Icing

• Melt the butter and baking chocolate in a double boiler or in the microwave in increments of 10 seconds
• Add sugar substitute and stir (I used Swerve confectioners Or make your own powdered sugar substitute in a grinder.)
• Add the MCT oil or coconut oil
• Stir in the pinch of sea salt and instant espresso coffee.
• Baking Instructions
• Add the cookie dough in spoonfuls to a parchment lined cookie sheet.
• Flatten the cookies slightly.
• Bake cookies for 15-20 minutes (Do not over-bake)
• Allow cookies to fully cool
• Spread about a teaspoon of icing onto each cookie.
• Allow the icing to set about 5 minutes.

Pecan Pie Keto Fat Bombs (Easy Keto Dessert Or Snack)

Ingredients

• 3 tbsp (24g) chopped pecans or pecans that have been pulsed a few seconds in food processor
•  3 tbsp (24g) ground almonds or almond flour
•  2 tbsp (28g) soft butter
•  1 tbsp (15g) brown erythritol (or 1 1/2 tsp (11g) Golden Monk Fruit Sweetener or this 1:1 brown erythritol blend)
•  2 tsp liquid syrup sweetener (like this sugar-free maple syrup)
•  ¼ tsp sugar-free vanilla extract
• Optional: (Coating)
•  additional chopped pecans

Instructions

• If your pecans aren't chopped already, chop them rather finely with a knife or pulse them for a few seconds in a food processor.
• Mix together all of the ingredients for the fat bomb mass in a middle sized bowl until you get a smooth mass.
• Place the mass in your freezer for approx. 15 minutes.
• Scoop out small portions of the fat bomb mass and roll it into balls between your hands.
• Optional: Roll the balls in chopped pecans for a pecan coating.
• Place the finished fat bombs in your fridge for approx. 1 hour before enjoying them!

Keto Muddy Buddies (aka Puppy Chow)

Ingredients

Keto cereal ingredients:

• 1 1/2 cups almond flour
• 1/2 cup unsweetened macaroon coconut or unsweetened coconut that has been processed to a fine texture
• 1 tsp stevia
• 2 tbsp coconut oil melted
• 2 tsp vanilla extract
• 4 large eggs

Keto Muddy Buddies ingredients:

• 1/2 cup plus 2 tbsp 100% cacao chocolate chips
• 1/2 tsp stevia
• 1/2 tsp vanilla extract
• 1/4 cup plus 1 tbsp unsweetened and unsalted peanut butter
• 2 1/2 tbsp butter
• 3/4 cup plus 2 tbsp Swerve Confectioners sweetener

Instructions

To make the keto cereal:

1. Combine the almond flour, coconut, and stevia in a bowl.
2. Add the wet ingredients to the dry and mix until combined. (The mixture will be thick and sticky.)
3. Spread the mixture non-stick cookie sheet or one covered with a silicone baking mat. Spread it as thinly and evenly as possible, but it doesn't have to be perfect.
4. Bake it at 375 degrees F for 12 minutes. Remove the cookie sheet from the oven and let it cool for a few minutes.
5. Flip the cereal "mat" over and then cut it into thin strips using a knife or kitchen shears. Then, cut the thin strips into Chex-cereal sized pieces.
6. Put the cookie sheet with the cereal back into the oven for 10 minutes.
7. Remove cereal from oven and place in a bowl to cool.

To make the Keto Muddy Buddies:

1. Add the chocolate chips, peanut butter, and butter to a large, microwave-safe bowl.
2. Microwave the mixture on high for one minute, then stir in stevia and vanilla extract. Continue to stir until the mixture is evenly melted and no lumps remain.
3. Combine mixture and cereal and stir until each piece of cereal is evenly coated.
4. Add the coated cereal to a 1-gallon Ziploc bag.
5. Add Swerve to bag, zip the bag closed, and shake until the cereal is sufficiently coated with Swerve.
6. Open the bag and place the cereal on a non-stick cookie sheet. Chill the cereal for at least 15 minutes before serving.
7. ENJOY! This is the best keto treat you will ever eat.

Notes

Swerve and net carbs: I didn't include Swerve in the nutrition card because my nutrition card doesn't allow for sugar alcohols. Sugar alcohols have zero impact on blood sugar, so Swerve contains NO net carbs.

Keto Chocolate Cake in a Mug

The Preparation

• 1 Large Egg
• 2 Tbsp. Salted Butter
• 2 Tbsp. Almond Flour
• 2 Tbsp. Unsweetened Cocoa Powder
• 1 1/2 Tbsp. Erythritol or Splenda
• 2 tsp. Coconut Flour
• 1/4 tsp. Vanilla Extract
• 1/2 tsp. Baking Powder

The Execution

• Melt the butter in the microwave for 25 seconds.
• Add the rest of the ingredients and mix well.
• If you are making 2 servings, split the batter into 2 ramekins.
• Microwave for 60-75 seconds.
• Whip some heavy cream and put on top. (Optional)

Chocolate & Peanut Butter Keto No Bake Cookies

Ingredients

• 1 1/3 cups creamy peanut butter
• 2 teaspoons vanilla extract
• 2 Tablespoons cocoa powder unsweetened
• 2 cups coconut flakes unsweetened
• 2 Tablespoons butter melted
• 1 teaspoon erythritol (optional)

Instructions

• Prepare a large baking sheet with parchment paper or a non-stick silicone baking mat.
• In a large mixing bowl, combine the peanut butter, vanilla extract, melted butted, coconut flake and cocoa powder and stir until well combined. (If you like your cookies a little sweeter, feel free to add 1-2 teaspoons of your favorite sugar-alternative. We used Swerve.)
• Scoop batter onto your prepared baking sheet. Use the back of the spoon to gently shape each scoop into into a 3" cookie.
• Place in freezer for 30 minutes to set.
• Store in an airtight container in the freezer.

Secret Ingredient Easy Chocolate Mousse (Low Carb, Keto)

Ingredients

• 8 oúnces cream cheese block, softened
• ¼ cúp únsweetened cocoa powder
• ½ large avocado, pitted
• ⅛ teaspoon vanilla extract
• 2-3 tablespoons of desired sweetener, I recommend Swerve.
• ¼ cúp heavy whipping cream
• 90% dark chocolate shaved, to garnish

Instrúctions

• Beat together the cream cheese úntil creamy and smooth úsing a handheld mixer in a mediúm mixing bowl. Slowly mix in the cocoa powder. Beat in the avocado and mix úntil creamy smooth, approximately 5 minútes.
• Add the vanilla extract and sweetener and beat again úntil smooth, approximately 1-2 minútes.
• In a separate mixing bowl, whip the heavy cream úntil stiff peaks form.
• Place the whipped cream in the chocolate mixtúre and gently fold úntil it's incorporated.
• Place the chocolate moússe in a piping bag and pipe into desired containers. Garnish with dark chocolate shavings.

Chocolate Chip Cookie Dough Fat Bombs (super low carb, keto)

Recipe:

• 8 oz cream cheese softened
• 1 stick (1/2 cup) salted butter
• 1/2 cup creamy peanut butter or almond butter (the kind that’s only peanuts and salt)
• 1/3 cup swerve sweetener (erythritol)
• 1 tsp vanilla extract
• 4 oz Lilly’s baking chips (stevia sweetened chocolate chips)

Instructions

• Cream everything together in a mixer and then spray a cookie scoop with coconut oil cooking spray. Refrigerate dough for 30 minutes before scooping onto parchment paper, then freeze for 30 minutes and store in the refrigerator in plastic baggies.

Keto Snickers Bars – Low Carb, Sugar Free Candy Bar

Ingredients:

Chocolate Layer

1 ½ cups dark chocolate chips
1 tbs butter
2 tbsp heavy cream, room temperature

Almond Layer

1 cup almond flour
¼ cup sugar-free nut butter (peanut or almond)
1 tbsp monk fruit or other keto-friendly sweetener

Keto Caramel

4 tbsp butter
¼ cup xylitol
½ cup heavy cream
Salt, to taste
Roasted Peanuts, for topping

Instructions

1. Melt the dark chocolate and butter together either in microwave or double broiler. Stir in heavy cream.
2. Pour into a small baking dish lined with wax paper. Next stir together almond layer and make sure you can press it together.
3. If not, add more sticky sweetener or nut butter. Add it on top of the chocolate in an even layer and place in the freezer to harden.
4. Next make caramel by adding butter to a small saucepan over medium/low heat and simmer, stirring every so often, until fully browned.
5. Add in the sweetener, heavy cream and salt, stirring until fully combined.
6. Simmer over very low heat for 15 minutes without stirring. Allow to cool then pour over your layers. Sprinkle with peanuts and cut into bars.

Keto Chocolate Mousse To Make In 10 Mins.

Ingredients

• 1 ½ cup Heavy whipping cream
• 1/3 cup Cocoa powder
• 2 tbsp Sweetener of choice stevia or swerve
• Dark Chocolate Chunks for chunks

Instructions

• With a hand mixer or stand mixer, whip heavy whipping cream with a whisk on medium speed
• Once it thickens, add sweetener and cocoa powder. Mix again until stiff peaks form
• Add to a piping bag and pipe into glass of choice
• Serve with extra dark chocolate!

No Bake Keto Desserts To Make In 15 Minutes Or Less part 1

Keto diet has been a great blessing for me, because my whole life the only way I knew to drop weight was through eating raw vegetables and daily 2 hour cardio sessions.

But the way Keto operates is just crazy, you can literally have so much yummy recipes and treats which no one would have imagined would help you to lose weight.

Still many people who are just starting out on Keto don’t know the delicious and decadent treats they can have while remaining in Ketosis.

ONE SKILLET CHICKEN WITH LEMON GARLIC CREAM SAUCE

INGREDIENTS:

• 4 boneless skinless chicken breasts (or thighs)
• salt and pepper
• 1 cup chicken broth
• 2 tablespoons lemon juice
• 1 tablespoon minced garlic
• ½ teaspoon red pepper flakes (or more to taste)
• 1 tablespoon olive oil
• ⅓ cup finely diced shallots (or red onions)
• 2 tablespoons salted butter
• ¼ cup heavy cream
• 2 tablespoons chopped parsley or basil

DIRECTIONS:

• Using a mallet, pound down the chicken breasts/thighs into ½ inch thickness. Sprinkle a pinch of salt and pepper on both sides of the chicken.
• In a 2 cup measuring cup or a small bowl, combine the chicken broth, lemon juice, garlic, and red pepper flakes.
• Position a rack in the lower third of the oven and preheat the oven to 375ºF.
• Heat the olive oil in a large oven-safe skillet over medium high heat. Add the chicken and allow to brown on both sides for 2-3 minutes per side. Don’t worry if the chicken isn’t cooked completely, we’ll finish it in the oven. Remove the chicken to a plate.
• Reduce the flame to medium, add the shallots to the skillet along with the chicken broth mixture. Using a whisk, scrape the bottom of the pan so all the brown bits are loosened. Kick the heat back up to medium high and let sauce come to a simmer. Continue to cook the sauce for 10-15 minutes OR UNTIL ABOUT ⅓ CUP OF THE SAUCE REMAINS.
• When the sauce has thickened, remove from the flame, add the butter and whisk until it melts completely. With the skillet off the flame, add the heavy cream, whisk to combine. Place the skillet back over the flame for just 30 seconds, DO NOT allow the sauce to boil. Remove from heat, add the chicken back into the pan and drizzle the sauce over the chicken. Place the skillet in the oven for 5-8 minutes or until the chicken is completely cooked through. Top with chopped parsley or basil and serve warm with additional lemon slices.

KETO CRACK CHICKEN IN THE CROCK POT

Ingredients

• 1/2 cup chicken broth
• 1 Hidden Valley Ranch seasoning packet
• 2 pounds of defrosted chicken breasts
• 8 oz package of Philadelphia Cream Cheese cut into chunks
• 8 slices cooked and crumbled bacon
• 1/2 cup shredded cheddar cheese

Instructions

• Add chicken broth to the slow cooker and stir in Hidden Valley Ranch seasoning packet. Then add defrosted chicken breasts.
• Cover and cook for 4 hours on high or 8 hours on low.
• After the cook time has ended, shred the chicken with two forks.
• Add chunks of cut up Philadelphia Cream Cheese, bacon and shredded cheddar. Stir ingredients.
• Cover the crock pot again, and cook for an additional 5-10 minutes, until the cream cheese has melted.

BEST KETO FRIED CHICKEN

Ingredients

• 4 boneless skinless chicken thighs (about 18 ounces total)
• vegetable oil for frying
• Egg Wash:
• 2 large eggs
• 2 tablespoons heavy whipping cream
• "Breading":
• 2/3 cup blanched almond flour
• 2/3 cup finely grated parmesan cheese
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/2 teaspoon cayenne

Instructions

• Add 1 to 2 inches of vegetable oil to a pot over medium-high heat. Heat the oil to 350 F, and frequently monitor to maintain the temperature by adjusting the flame during frying.
• In a bowl, add eggs and heavy cream, beating until well-mixed. In another bowl, stir together all breading ingredients until well-mixed. Set aside.
• Cut each chicken thigh into 3 evenly sized pieces. If moist, pat them dry with paper towels.
• Coat each piece first in the breading, then in the egg wash, and then in the breading again, coating all sides. Shake off excess and carefully lower into the hot oil. Fry until deep brown and cooked through, about 5 minutes, and drain on paper towels.
• Repeat with the other chicken pieces. You may want to work in batches to avoid overcrowding in the pot -- I usually have 6 chicken pieces frying simultaneously in a 8-inch wide pot.
• Serve immediately while hot and crispy.

Nutrition Info

This recipe yields 2.5 g net carbs per serving (3 fried chicken pieces or 1/4 of recipe). Nutrition info does not include vegetable oil used for frying.

COCONUT CHICKEN CURRY – LOW CARB, KETO, GLUTEN-FREE

Ingredients

• 3 tablespoons coconut oil
• 2 pounds chicken thighs cut into 1 in cubes
• 1 small onion chopped
• 1 inch piece of ginger minced
• 3 cloves garlic minced
• 1 teaspoon garam masala
• 4 teaspoons curry powder
• 1 teaspoon salt or to taste
• 2 tablespoons tomato paste
• 1 can coconut milk 14 oz
• ½ cup fresh cilantro chopped
• 1 lime cut into wedges

Instructions

• In a large dutch oven over medium heat, melt coconut oil. Add chopped onions and saute 8-10 minutes, until golden.
• Add the minced garlic and ginger. Continue to saute for 1 minute. Add garam masala, curry powder and salt and cook, stirring constantly, for 2 more minutes, or until fragrant.
• Add tomato paste, coconut milk, and chicken to the pan. Stir over medium heat until sauce begins to bubble. Reduce heat to low, and simmer for 20-25 minutes, or until chicken is cooked through.
• Taste for seasoning and add salt as needed. Garnish with fresh, chopped cilantro and lime wedges for squeezing on top.

Loaded Cauliflower Broccoli Casserole

NGREDIENTS

• 8 slices of bacon, fried crispy
• ½ large head cauliflower, cut into florets
• ½ large head broccoli, cut into florets
• ½ cup sour cream
• ½ cup mayonnaise
• 1 tablespoon heavy cream
• ¼ teaspoon black pepper
• 1 cup shredded colby & monterey jack cheese
• 1 cup sharp cheddar cheese
• 6 tablespoons chopped fresh chives, divided

Instructions

• Preheat oven to 370 degrees.
• Fry the bacon in a large skillet until crispy and crumble. Set aside.
• Steam cauliflower and broccoli until tender, about 15 to 20 minutes.
• Combine the sour cream, mayonnaise, heavy cream, & black pepper in a large bowl. Add the steamed cauliflower & broccoli florets, ½ of the bacon, 1 cup sharp cheddar cheese and 3 tablespoons chives & mix well.
• Transfer to a baking dish sprayed with cooking spray and top with the colby & monterey jack cheese and the other half of the bacon.
• Cover dish with foil and bake for 20 minutes. Remove foil and bake another 5-10 minutes or just until cheese is bubbly and beginning to brown.