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If you thought you can’t eat pasta on the keto diet, then think again, because Dessi and I came up with a low carb homemade gnocchi recipe that is light, crispy, and tastes just about as good as the real thing. This keto gnocchi recipe is made with almond flour, eggs, and mozzarella cheese. Follow the instructions exactly via the recipe link below, these little low carb gnocchi are a bit fickle, but oh so worth it. I would recommend doubling the recipe, that will make 4 meals, and you can keep them in the freezer until ready to boil. Make sure to thumbs up, share, and review the recipe on our new website once you try the keto gnocchi.
RECIPE & STORAGE INFO: https://www.flavcity.com/low-carb-keto-gnocchi/
All My Meal Prep Recipes: https://www.flavcity.com/meal-prep-recipes
Macros per serving of gnocchi w/o pesto sauce, recipes make 2 servings:
10.88 grams of net carbs
19.8 grams of total carbs
68 grams of fat
42 grams of protein
9 grams of fiber
Macros for all the pesto sauce:
4.48 grams of net carbs
8.5 grams of total carbs
89.1 grams of fat
13.1 grams of protein
3.8 grams of fiber
Macros for asparagus:
3 grams of net carbs
6.6 grams of total carbs
0.18 grams of fat
3.72 grams of protein
3.6 grams of fiber
Macros for 3 slices of prosciutto:
2.31 grams of fat
7.86 grams of protein
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