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Keto Kale, Mushroom And Pancetta Bake

Name: Carb Manager
Price: 39.99 USD
Rating: 4.8 (514400 reviews)

This creamy bake is loaded with low carb veggies, rich cheeses and salty pancetta.

This works as both a main served with a side salad or as a side itself to roasted chicken.

517 cals

Quantity

Serving Size

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Step 1

Heat the butter in a pan over a low/medium heat. Mince the garlic and add to the pan along with the onion. Sweat gently until tender.
Step 2

Add the cream cheese and grated cheddar and stir well to combine, allowing the cheese to melt.
Step 3

Add the stock and cream to the pan and stir well. Bring to a gentle simmer and cook for a few minutes until the sauce is thick and creamy.
Step 4

Whilst the sauce is cooking, heat the olive oil in a pan over a medium heat and add the pancetta. Cook until golden brown all over. Remove with a slotted spoon and set aside.
Step 5

Slice the mushrooms in half and add to the pan and cook until golden and just tender.
Step 6

Add the kale leaves to the pan - discarding any tough stalks. Season to taste and stir well to combine, cooking until the kale is just wilted.
Step 7

Preheat the oven to 400 degrees Fahrenheit.
Step 8

Add the kale, mushrooms and pancetta to an oven proof dish.
Step 9

Spoon over the creamy sauce.
Step 10

Mix together the ground almonds, parmesan and a generous pinch of black pepper. Scatter over the cheese mixture.
Step 11

Transfer to the oven to bake for 18-20 minutes until golden brown and bubbling.

Ingredients