Zucchini Oatmeal

Breakfast

Contributed by: Catherine Barry

Zucchini Oatmeal
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Made with egg whites, ground flaxseed and cream, this recipe for oatless oatmeal is a nutritious and tasty alternative to traditional oatmeal for those who may be missing that  warming morning bowl of oats!

Serves:
4 servings
Total Time:
15 minutes
Prep Time:
5 minutes
Cook Time:
10 minutes

Ingredients

Cream - 1 ½ cups (360 grams) heavy cream Banana - 50 grams Zucchini - 250 grams, grated Egg-white - 50 grams Flaxseed - 15 grams flaxseed Cinnamon - ½ teaspoon

Instructions

Step 1
Combine mashed banana and zucchini in a small bowl. Set aside.
Step 2
Combine egg whites and almond milk in a small saucepan and stir with a spatula over medium heat.
Step 3
Add flaxseed and continue stirring until mixture begins to slightly thicken.
Step 4
Add banana-zucchini mixture and stir constantly as oatless oatmeal begins to thicken.
Step 5
Add cinnamon, reduce heat and continue to stir until oatless oatmeal reaches desired level of thickness.

Notes

Nutrition Information

Serving Size:
1 serving
Calories:
353 Calories
Fat:
34g
Carbohydrates:
Net Carb: 6.7g
Dietary Fiber:
2g
Protein:
4.75g

Dietary Restrictions

Classic Ketogenic