Asiago Spoon Bread


1 stick (114 grams) butter, melted

¼ cup (30 grams) coconut flour

1 teaspoon (2.5 grams) mustard, ground spice

1 teaspoon (5 grams) baking soda

1 pouch (226 grams) Functional Formularies Keto Formula

6 ounces (170 grams) Asiago cheese, shredded or ground

3 large (150 grams) eggs, whites and yolks separated




  1. Pre-heat the oven to 300 degrees. Use 1 tablespoon of the butter to grease 6-8 small ramekins.
  2. Set the egg yolks aside and whip the egg whites into stiff peaks.
  3. In a glass mixing bowl, combine the remaining melted butter, coconut flour, mustard, and seasonings. Whisk together until the coconut flour has dissolved.
  4. Add the Functional Formularies Keto Formula and asiago cheese, and egg yolks to the mixture and stir till well combined.
  5. Add one third of the whipped egg whites to the cheese mixture at a time and carefully fold in.
  6. Divide the mixture evenly into the ramekins, filling each one no more than ½ way full. Carefully smooth the tops with a spatula, then place on a baking sheet. Bake for 30-45 minutes depending on the size of the ramekins. Serve warm or room temperature and refrigerate any extras.

Herb Cheese Dip


8 ounces (226 grams) Functional Formularies Keto Formula

8 ounces (226 grams) cream cheese, Organic Valley, softened

8 ounces (226 grams) fresh goat cheese, softened

3 tablespoons (45 grams) coconut oil, melted

1 cup (60 grams) fresh parsley, loosely packed

1 cup (24 grams) fresh basil, loosely packed

¼ cup (10 grams) fresh mint, loosely packed

Ground pepper



  1. Combine the Functional Formularies Keto Formula, cream cheese, goat cheese, and coconut oil in a food processor. Pulse several times until the ingredients are completely combined.
  2. Line a loaf pan with plastic wrap. Scrape the cheese mixture into the lined loaf pan and cover with plastic wrap and refrigerate until firm. This may be made ahead up to this step.
  3. Mince all the herbs finely.
  4. Remove the cheese mixture from pan and discard the plastic. Press the minced herbs onto the top and sides of the cheese. Serve immediately.

Cauliflower Mac & Cheese


1 large head 6-7 inches in diameter (840 grams) cauliflower, cut into bite size pieces 

1 tablespoon (15 grams) olive oil 

1 stick (114 grams) butter 

3 cloves (9 grams) garlic, minced 

2 teaspoons (6 grams) Turmeric, ground dry spice 

2 teaspoons (6 grams) mustard, ground dry spice 

1 pouch (226 grams) Functional Formularies Keto Formula 

3 tablespoons (16 grams) nutritional yeast 

8 ounces (226 grams) cheddar cheese, Organic Valley Raw Sharp Cheddar, shredded 

Salt/pepper to taste 



  1. Pre-heat the oven to 475 degrees. Spread the chopped cauliflower on a large baking sheet and drizzle with the olive oil. Toss to coat well. Roast for about 30 minutes or until tender. 
  2. In a large sauté pan or pot, melt the butter, then add the garlic, turmeric, and mustard. Cook for 1-2 minutes over medium heat. 
  3. Add the Functional Formularies Keto Formula, nutritional yeast, and cheddar cheese to the butter and spice mixture. Stir well to combine and heat gently over medium heat until the cheese has melted. Use a food thermometer to ensure the temperature does not go above 200 degrees. 
  4. Add the cauliflower to the cheese mixture then stir. Serve immediately.