Here ya go Tina - You asked for it!

Top is cauliflower with pasta sauce & cheese.
Right is Keto bread (Almond Flour) / Avocado mayo
Center is avocado with egg
Bottom are mushrooms

This is a bun-less Swiss cheese burger shaped to fit the romaine lettuce on homemade avocado mayo (1 egg blended slowly with 1/4 cup olive oil, 1/2 avocado, salt, erythritol to taste and wasabi.


I start by placing about 10g coconut oil, then 100g of cauliflower around the outside edge of the pan and the burger in the center. 

I top the cauliflower with 70g pastas sauce & 11g of pizza cheese.  Then add 30g mushrooms.  

Lastly I scoop out a little of the avocado to fit more of the egg and put it in the pan by the mushrooms. Then I move the avocado /egg in the center and cover until the egg looks good.  The spillover egg and extra avocado taste great too. Season with what ever you like. Again, this is Ketogenic Fun. I may not cook it the same again. For example, the cauliflower has a wide range of different cooking times; from raw to mushy. It all tastes good!

15g butter smeared on the bottom                                 15g almond butter smeared on top of butter                   15g macadamia nut, 15g walnuts & 15g pumpkin seeds Sometimes I add 10g of crumbled 70% cocoa chocolate

For most of my cooking the quantities are arbitrary. I do keep track of the amounts for recording macros to keep in ketosis (fats 70% - protein 20%, carbs 10% or less)     

I couldn't wait for this cheese cake to set up

Crust: 30g walnuts, 35g macadamia nuts,                                       3 Tbs coconut flour, 35g coconut oil, 20g butter               9g erythritol

Filling: 1 box cream cheese 250g,  1/2cup Greek yogurt                1 egg, 1 tsp vanilla, 10g lemon juice.                                   I also added 1/2 of an avocado for fun                                          and 3 dashes of cinnamon