This is so good, I’d eat it from sunrise to sunset

1. In a shallow dish, combine the almond flour, Parmesan cheese, garlic powder, onion powder, paprika, salt, and pepper.

2. In another bowl, whisk together the eggs and heavy cream.

3. Dip each cube steak into the egg mixture, making sure it’s fully coated, then dredge it in the almond flour mixture, pressing down to ensure it sticks.

4. Heat the avocado oil in a large skillet over medium-high heat.

5. Once the oil is hot, carefully place the coated steaks in the skillet. Cook for about 3-4 minutes on each side, or until golden brown and cooked through.

6. Remove the steaks from the skillet and place them on a paper towel-lined plate to drain excess oil.

7. Serve hot with your choice of low-carb sides and enjoy!

For a spicier kick, add a pinch of cayenne pepper to the almond flour mixture. If you’re not a fan of cube steak, you can use thinly sliced chicken breast or pork chops instead. For a dairy-free version, skip the Parmesan cheese and use coconut cream in place of heavy cream. And if you’re prepping ahead, you can coat the steaks and refrigerate them for up to a day before frying.