Ingredients
2 cups cabbage (shredded)
1 cup zucchini (grated and squeezed dry)
½ cup carrots (grated — optional, for strict keto replace with bell pepper)
½ cup bell pepper (chopped)
½ cup onion (diced)
1 cup shredded mozzarella cheese (or cheddar)
4 large eggs
½ cup almond flour (or coconut flour, ~3 tbsp)
½ cup heavy cream (or sour cream)
1 tsp baking powder
1 tsp garlic powder
1 tsp salt
½ tsp black pepper
1 tbsp olive oil or butter (for greasing pan)
Instructions
Prep veggies
Shred and chop all vegetables. Squeeze out excess liquid from zucchini to avoid sogginess.
Layer base
Spread the cabbage, zucchini, carrot, bell pepper, and onion in a greased or parchment-lined baking dish (like in your first image).
Make batter
In a bowl, whisk eggs, heavy cream, almond flour, baking powder, garlic powder, salt, and pepper until smooth.
Stir in half of the shredded cheese.
Assemble
Pour batter over veggies.
Sprinkle remaining cheese on top.
Bake
Bake at 375°F (190°C) for 30–35 minutes, until golden brown on top (like in your second image).
Cool & slice
Let rest for 10 minutes before cutting into squares. Serve warm.
Keto Notes
Each square: ~3–4g net carbs (depending on veggies used).
For stricter keto, reduce or omit carrots and use more cabbage/zucchini.
Stores well in the fridge and reheats perfectly — great for meal prep!
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