- 6 eggs-beaten
- 2 cups heavy cream
- 1 cup unsweetened nut milk
- 1 Tbsp grass-fed gelatin
- 16 ounces Shirataki rice
- 1 tsp vanilla
- 1/4 cup keto friendly sweetener
Preheat oven to 350° F.
In a microwave safe dish heat nut milk to a boil (about 1 1/2-2 mins on high), add gelatin and stir until dissolved.
In a medium bowl add all ingredients (except for the shirataki rice), add hot gelatin mixture last. Beat until well blended. Set aside.
Open packages of shirataki rice and rinse well. Drain excess water and dump rice into baking pan or casserole dish (I used a large glass bread pan).
Pour cream and egg mixture over the top and blend the rice into it (it will still tend to settle toward the bottom while baking.
Bake for 80-90 mins. Will still be slightly jiggly in the center (should not be overly so), and a toothpick to the center will come out clean.
Best served chilled.
Total fat (grams) 34
Net carbs (grams) 3.5
protein (grams) 10.7