Ingredients

• 1 tbsp olive oil
• 2½ tsp Worcestershire sauce
• 1½ cloves garlic, minced
• 2 large sweet onions, diced
• 1/3 cup low sodium beef broth
• 2 egg whites, lightly beaten
• 1/3 cup unsweetened plain almond milk, divided
• 1 slice whole wheat or low carb bread
• 3 tbsp almond flour
• 1 lb lean ground beef
• 2 oz sliced or shredded Gruyère cheese
• 1 tsp salt
• ½ tsp black pepper

Instructions

1. Preheat oven to 400.
2. Grease 6-9 muffin tins (I used 9 portions in a square muffin tin).
3. In a pan, heat olive oil over medium-low heat.
4. Saute garlic, onions, salt, pepper, and Worcestershire sauce until onions are caramelized, about 35-40 minutes. Stir occasionally and deglaze as needed.
5. Meanwhile, soak the bread in a small amount of almond milk for a few minutes.
6. Whisk together beef broth, egg whites, and the rest of the almond milk in a large bowl.
7. When onions are caramelized, remove from heat and let cool for 10 minutes, then add onions, almond flour, soaked bread, and beef to the egg white mixture. Incorporate all ingredients until combined.
8. Divide mixture between the muffin tins, and cook for 35-40 minutes until cooked throughout.
9. Take out the pan and immediately top with Gruyère. Put them back in the oven and broil for an additional 3 minutes until cheese is melted.
10. Let rest for 5-10 minutes and enjoy!