Ingredients-2 keto hamburger buns*
1 tablespoon avacodo oil
1 teaspoons thyme
1 teaspoons garlic
1 teaspoon onion powder
1 teaspoons parsley flakes
1/4 a container on Boursin cheese
1/4 cup chopped and roasted vegetables (celery, onion, some carrots)
1/2 teaspoon better than bouillon (mixed with 1/8 cup hot)
Preheat oven to 375°.
Take out your cheese to get it to room temp.
Start by mixing oil, thyme, garlic, onion powder, and parsley, in a small bowl.
Baste this on both sides of the bread (trying to) get as much herb on the bread as possible.
Place the now seasoned bread in the oven in a small, greased baking dish.
Bake till lightly toasted then flip, thats about 4 min each side.
Pull them out of the oven and let cool.
Crumble or cube, leaving them in the baking dish.
In a medium mixing bowl mix the eggs, cheese, bullion mix and roasted vegetables.
Pour over the bread and fold in.
Place back in the oven and continue to bake for 18 to 20 minutes or *until lightly browned on top.
Remove from oven let cool to your liking and serve.
These serves about 4 keto eaters.
*Okay so I like to use heals in reg stuffing but didn't have any and I know buns are good substitutes.
*Cover with foil if you don't like a crispy top.
This tasted so good I didn't feel like I was missing out on regular stuffing. In fact I might change my regular stuffing to have it taste more like this.