Fat Fast Swiss “Rice” Casserole Low-Carb Gluten-Free Bonus Recipe

Fat Fast, Low-Carb, Gluten-Free

Swiss “Rice” Casserole Low-Carb Gluten-Free Bonus Fat Fast Recipe

This is a great side dish in general; the family will love it. It just happens to fit Fat Fast percentages, so long as you stick to a small portion, and melt a teaspoon of butter over your serving.

This recipe was created when we put together the Fat Fast Cookbook. We did not use it in the book so it is a free recipe for you to enjoy.

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Swiss “Rice” Casserole Fat Fast Recipe

Swiss “Rice” Casserole Low-Carb Gluten-Free Bonus Fat Fast Recipe

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This is a great side dish in general; the family will love it. It just happens to fit Fat Fast percentages, so long as you stick to a small portion, and melt a teaspoon of butter over your serving.

Ingredients

Units Scale
  • 1/2 whole cauliflower, head or 4 cups cauliflower “rice”
  • 1 cup shredded Swiss cheese
  • 2 tablespoons minced shallot
  • 5 eggs – separated
  • 1 1/2 cups heavy cream
  • 1 teaspoon salt – or Vege-Sal
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon pepper
  • 1 tablespoon vermouth, optional
  • 3/4 cup chopped walnuts
  • paprika

Instructions

  1. Preheat oven to 350.
  2. Spray an 8×8 baking pan with non-stick cooking spray, or grease it with butter or coconut oil.
  3. Trim the leaves and the very bottom of the stem from your cauliflower, whack the rest into chunks, and run through the shredding blade of your food processor.
  4. Dump your cauli-rice in a big mixing bowl. Put the work bowl back on the processor, and run your Swiss cheese through it; dump that in with the cauli-rice.
  5. Mince your shallot quite fine – I did this with a knife and cutting board because really the food processor’s too big for this little job. Add to the cauli-rice and cheese. Toss everything together till it’s all well-distributed, taking care to break up clumps of cheese shreds.
  6. Swap out the shredding disc for the S-blade, and chop your walnuts to a medium consistency.
  7. You’ll need another two bowls, one narrow and deep for whipping in. Separate your eggs, putting the yolks in one bowl, and the whites in the narrow and deep bowl. Do yourself a favor and separate them into a custard cup, one at a time, in case a yolk breaks. Even a tiny bit of yolk in your whites will keep them from whipping.
  8. Add the cream, salt or vege-sal, nutmeg, and pepper to the yolks, and whisk the whole thing up.
  9. Whip the whites till they’re stiff but not dry.
  10. Now, pour the yolk-and-cream mixture into the cauliflower and cheese. Stir it in well.
  11. Use a rubber scraper to fold the whipped egg whites into the cauliflower mixture. Now dump the whole thing in your prepared 8×8 pan, spreading evenly.
  12. Sprinkle the chopped walnuts evenly over the top. Dust lightly with paprika.
  13. Now bake for 45 minutes. Cut in squares to serve.

Notes

This recipe was created when we put together the Fat Fast Cookbook. We did not use it in the book so it is a free recipe for you to enjoy.

Nutrition

  • Calories: 167
  • Sugar: 0g
  • Fat: 15g (78.9% calories from fat)
  • Trans Fat: 0g
  • Carbohydrates: 3g
  • Fiber: 1g
  • Protein: 6g
Recipe Card powered byTasty Recipes
Swiss “Rice” Casserole Low-Carb Gluten-Free Bonus Fat Fast Recipe
Swiss “Rice” Casserole Low-Carb Gluten-Free Bonus Fat Fast Recipe

Swiss “Rice” Casserole Fat Fast Recipe Ingredients

Swiss “Rice” Casserole Low-Carb Gluten-Free Bonus Fat Fast Recipe - 4 cups cauliflower rice
½ Whole Cauliflower, Head or 4 Cups Cauliflower “Rice”
Swiss “Rice” Casserole Low-Carb Gluten-Free Bonus Fat Fast Recipe - Swiss cheese
1 Cup Shredded Swiss Cheese
Swiss “Rice” Casserole Low-Carb Gluten-Free Bonus Fat Fast Recipe - shallots
2 Tablespoons Minced Shallots
Swiss “Rice” Casserole Low-Carb Gluten-Free Bonus Fat Fast Recipe - separate eggs
5 eggs – Separated
Swiss “Rice” Casserole Low-Carb Gluten-Free Bonus Fat Fast Recipe - heavy cream
1½ Cups Heavy Cream
Swiss “Rice” Casserole Low-Carb Gluten-Free Bonus Fat Fast Recipe - salt
1 Teaspoon Salt – or Vege-Sal
Swiss “Rice” Casserole Low-Carb Gluten-Free Bonus Fat Fast Recipe - nutmeg
¼ Teaspoon Nutmeg
Swiss “Rice” Casserole Low-Carb Gluten-Free Bonus Fat Fast Recipe - pepper
¼ Teaspoon Pepper
Swiss “Rice” Casserole Low-Carb Gluten-Free Bonus Fat Fast Recipe - walnuts
¾ Cup Chopped Walnuts
Swiss “Rice” Casserole Low-Carb Gluten-Free Bonus Fat Fast Recipe - Paprika
Paprika to Cover

Swiss “Rice” Casserole Fat Fast Recipe Instructions

Swiss “Rice” Casserole Low-Carb Gluten-Free Bonus Fat Fast Recipe - 4 cups cauliflower rice 2
Start with 4 Cups Cauliflower Rice
Swiss “Rice” Casserole Low-Carb Gluten-Free Bonus Fat Fast Recipe - cauliflower cheese shallots
Mix Cauliflower, Swiss Cheese & Shallots
Swiss “Rice” Casserole Low-Carb Gluten-Free Bonus Fat Fast Recipe - Add cream salt nutmeg pepper to yolks
Add Cream, Salt, Nutmeg & Pepper to Yolks and Whisk
Swiss “Rice” Casserole Low-Carb Gluten-Free Bonus Fat Fast Recipe - Add yolks to rice
Add yolks to rice
Swiss “Rice” Casserole Low-Carb Gluten-Free Bonus Fat Fast Recipe - fold in egg whites
Whip the Egg Whites & Fold in
Swiss “Rice” Casserole Low-Carb Gluten-Free Bonus Fat Fast Recipe - fill baking dish
Fill Baking Dish
Swiss “Rice” Casserole Low-Carb Gluten-Free Bonus Fat Fast Recipe - add walnuts
Add walnuts & Paprika
Swiss “Rice” Casserole Low-Carb Gluten-Free Bonus Fat Fast Recipe - bake at 350 for 45 minutes
Bake at 350 for 45 minutes
Swiss “Rice” Casserole Low-Carb Gluten-Free Bonus Fat Fast Recipe - bake at 350 for 45 minutes 2
Remove From Oven
Swiss “Rice” Casserole Low-Carb Gluten-Free Bonus Fat Fast Recipe
Swiss “Rice” Casserole Low-Carb Gluten-Free Bonus Fat Fast Recipe
Swiss “Rice” Casserole Low-Carb Gluten-Free Bonus Fat Fast Recipe
Swiss “Rice” Casserole Low-Carb Gluten-Free Bonus Fat Fast Recipe

Here’s What You’ll Get In The Fat Fast Cookbook

Fat Fast Cookbook50 Delicious Low Carb / High Fat Recipes:
These quick and easy-to-prepare recipes are written by Dana Carpender, Managing Editor of CarbSmart and author of 500 Paleo Recipes with contributions by low carb bloggers Amy Dungan and Rebecca Latham.

The Science Behind the Fat Fast:
Dana Carpender explains the science of the Fat Fast, it’s history and why and how it works.

Using the Fat Fast in Your Low Carb Lifestyle:
The Fat Fast is a short-term tool for jump-starting your low carb weight loss. Dana details strategies for incorporating the Fat Fast into your long-term Low Carb diet plans.

Easy to Find Ingredients For Your Fat Fast Recipes:
We include a list of easy-to-find foods and ingredients you’ll need for your Fat Fast recipes whether you purchase them in your local supermarket or online.

What Is Nutritional Ketosis and Why is It Important:
Our Low Carb Diet experts describe what Nutritional Ketosis is, how it works and how it will help you jump-start your low-carb weight loss and help you lose the pounds!

Glossary and Other Resources:
A glossary of low carb terms and concepts are included plus other resources to help you do the Fat Fast and Nutritional Ketosis and succeed at your low carb lifestyle.

A sample of the quick and easy-to-prepare
Low Carb / High Fat recipes

Yogurt Parfait Fat Fast Recipe
Yogurt Parfait Fat Fast Recipe
  • Boursin Stuffed Mushrooms
  • Yogurt Parfait
  • Jalapeno Poppers
  • Fettuccine with Pancetta Cream
  • Chocolate Peanut Butter Bombs
  • Fat Fast Mac-and-Cheese
  • Mocha Mascarpone Mousse
  • French Vanilla Iced Coffee
  • Coconut Flax Bread
  • Sweet-and-Tangy Macaroni Salad
  • Coco Cocoa Fat Bombs
  • Butter-Roasted Pecans
  • Chocolate Whip
  • Asparagus with Wasabi Mayonnaise
  • Curried Coconut Cream of Chicken Soup
  • Salmon Bisque
  • Kevlar Coffee

 

Other Uses For Fat Fast Cookbook

But these recipes are not only useful for Fat Fasting. If you’re on a ketogenic diet, whether for weight loss, sports performance, seizure control, cancer therapy, or just because it makes you feel good, you’ve just found dozens of delicious new low carb / high fat options!

How to Purchase the Fat Fast Cookbook

Purchase the 100 Page Paperback From CarbSmart.com Add to Cart  View Cart

Purchase the 100 Page Paperback From Amazon.com Order on Amazon.com
Purchase the Amazon.com Kindle version Purchase Kindle Version on Amazon.com
Purchase the Barnes & Noble Nook version
Purchase the Google Play eBook version Purchase on the Google Play Store
Purchase the Kobo eBook version Purchase on the Kobo eBookstore
Purchase the Apple Books version
Purchase the Downloadable PDF version Add to Cart  View Cart

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3 comments

  1. Tried this recipe today…mixed results. It *filled* my 8×8 Pyrex dish (a bit rounded too) for starters. I baked it in my microwave/convection oven at 350* (so 375*) for 45 minutes and it was still quite soupy in the middle…put it back in for another 12 minutes and it didn’t really set up any more. There were cooked clumps (for want of a better word) and a creamy looking liquid. Cauliflower wasn’t quite cooked and the shallot I used was apparently too big. Instead of Swiss I tried smoked Gouda w/bacon…grated my own. The cauli rice was pre-cut/fresh. Used everything as prescribed in the recipe (save the cheese switch)…not sure what went wrong. I will try it again, larger dish next time…maybe that will help.

    • Ginger. I am glad you tried the recipe.

      Even though you say “Used everything as prescribed in the recipe (save the cheese switch)” but it does sound like you made other modifications. The good thing is that you are experimenting and that’s what cooking is all about.

      I do hope you try it again and post your results again.

      Sincerely,
      Andrew

  2. I did leave off the walnuts in the interest of maybe enticing my hubby to try it – he’s allergic.

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