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Baked Endives with Cream and Cheddar

Ketogenic Recipes: Baked Endives with Cream and Cheddar
  • Yield : 6 halves
  • Servings : 2
  • Prep Time : 10m
  • Cook Time : 30m
  • Ready In : 40m

A simple yet delicious and filling meal (endives have plenty of fibers) that can be had on its own or used as a side.


  • Endives, medium, 3
  • Cheddar, 100g
  • Cooking cream, min. 35% fat, 100ml
  • Chicken broth, 1 cup
  • Egg, whole, 1
  • Salt and pepper to taste


Step 1

Preheat oven to 350 degrees F (180 degrees C).

Step 2

Cut the endives length-wise and discard the outer layer if it is brown. Cut away any browned or bruised bits.

Step 3

In a large pan, bring the chicken broth to boil. You can substitute it with pretty much any other broth or stock.

Step 4

Add the endives and let them simmer for about 5 minutes.

Step 5

In the meantime, beat the egg in a small bowl, then incorporate the cream and the grated cheddar. Add salt and pepper to taste.

Step 6

Remove the endives from the boiling broth and place them on a non-stick oven tray. Don't drain them excessively, as the broth they have absorbed will be useful to get them tender in the oven.

Step 7

Cover the endives with the egg, cream and cheddar mix.

Step 8

Bake for about 20 minutes or until the cheddar forms a golden crispy crust. Serve hot.

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Nutritional Info

This information is per serving.

  • Fat

  • Protein

  • Carbs

  • Fiber

  • Net carbs

  • kcal


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