Griddle CAKE Casserole
- 20m Prep Time
- 45m Cook Time
- 1h Ready In
A healthier take on griddle cakes using keto bread and almond flour, baked as a casserole with smoked salmon and toppings. Perfect for a guilt-free brunch.
Ingredients
- Avocado or coconut oil spray
- 177 ml finely ground almond flour
- 29.6 ml coconut sugar or monk fruit sugar substitute
- 14.8 ml gluten-free baking powder
- 2.46 ml fine sea salt
- 227 g Kiss My Keto bread
- 473 ml carton coconut milk beverage
- 2.46 ml vanilla extract
- Zest of 1 orange
- 4 large organic eggs beaten
- 73.9 ml coconut oil melted
- grass-fed ghee
- 59.1 ml homemade Cashew Cream Cheese
- dairy cream cheese
- 2 gluten-free Norwegian crispbreads
- 2 large organic eggs hard-boiled, peeled, and sliced
- Sea salt
- freshly cracked black pepper
- 4 smoked salmon
- 0.25 small red onion very thinly sliced
- 0.5 vine-ripe or heirloom tomato very thinly sliced
- 4.93 ml capers
- 4.93 ml fresh dill fronds
- 4.93 ml extra-virgin olive oil
- 2.46 ml everything spice mix
Nutrition (per serving, estimated)
Estimated based off 15 of 25 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 87.8 mg
- Iron: 4.76 mg
- Magnesium: 97.5 mg
- Phosphorus: 431 mg
- Potassium: 570 mg
- Zinc: 2.71 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- Avocado or coconut oil spray
- 177 ml finely ground almond flour
- 29.6 ml coconut sugar or monk fruit sugar substitute
- 14.8 ml gluten-free baking powder
- 2.46 ml fine sea salt
- 227 g Kiss My Keto bread
- 473 ml carton coconut milk beverage
- 2.46 ml vanilla extract
- Zest of 1 orange
- grass-fed ghee
- 59.1 ml homemade Cashew Cream Cheese
- dairy cream cheese
- 2 gluten-free Norwegian crispbreads
- Sea salt
- freshly cracked black pepper
- 4 smoked salmon
- 4.93 ml capers
- 4.93 ml fresh dill fronds
- 4.93 ml extra-virgin olive oil
- 2.46 ml everything spice mix
Prepare
- Beat 4 large organic eggs
- Melt 73.9 ml coconut oil
- 2 large organic eggs, hard-boiled, peeled, and sliced
- 0.25 small red onion, very thinly sliced
- 0.5 vine-ripe or heirloom tomato, very thinly sliced
Let's Cook
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Step 1.
Spray a 9x13-inch baking dish or a 9-inch cast iron skillet with avocado oil or coconut oil spray.
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Step 2.
In a medium mixing bowl, combine 3/4 cup finely ground almond flour, 2 tablespoons coconut sugar or monk fruit sugar substitute, 1 tablespoon gluten-free baking powder, and 1/2 teaspoon fine sea salt. Set aside.
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Step 3.
In a separate large bowl, tear 8 ounces Kiss My Keto bread into rough 1-inch pieces. Set aside.
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Step 4.
In a third small bowl, whisk together 2 cups carton coconut milk beverage, 1/2 teaspoon vanilla extract, zest of 1 orange, and 4 large beaten eggs until well combined.
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Step 5.
Gently fold about half the dry ingredients into the torn bread, followed by half of the wet ingredients. Repeat with the second half of the dry ingredients and then the remaining wet ingredients. Stir in 5 tablespoons melted coconut oil or grass-fed ghee.
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Step 6.
Pour the mixture into the greased dish, cover with foil, and refrigerate for a minimum of 30 minutes, or prep up to this point and refrigerate overnight.
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Step 7.
Preheat the oven to 350°F. Bake the foil-covered casserole for 30 minutes. Remove the foil and continue to cook until fluffy and lightly browned, about 15 minutes more. Serve in the dish or skillet dusted lightly with powdered stevia sugar and monk fruit maple syrup.