So one of the few things I always missed with my mornings when I first started the keto lifestyle was of all things─ oatmeal! And many keto ‘oatmeals’ just don’t get the texture quite right. It’s always soupy, or has a really odd flavor. I noticed a lot of them just basically used coconut flour, which was super icky and grainy. So I worked with a recipe I had in my head and found a good ratio of wet to dry ingredients. This recipe had just what I was craving, it fills you and feels like you are actually eating oatmeal. I have more notes at the bottom if you’d like to read them before getting started! The texture I like of my ‘oatmeal’ might not be to your liking, so make it softer if you like. 😀
This is also vegan and gluten free! Yay~
For this recipe, I use a pyrex round dish. You could also use a ramekin or any microwave safe bowl. It’s hard to believe this only takes 90 seconds and the bread is so fluffy and satisfying.
- 3 tbsp almond flour
- 1 tbsp melted butter
- A pinch of salt
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/2 tsp baking powder
- 1 medium or large egg
- Melt butter down in your microwave safe bowl.
- Add the rest of your ingredients and whisk together until they are well combined and smooth.
- Microwave on high for 90 seconds.
And poof! Breakfast sandwich bread is ready. Make sure you have a bread knife to cut this in half since it will be very soft.
Add whatever you’re craving for breakfast that morning. Today, I wanted egg, cheese, and tomato.
Looking for something sweeter? Try my fast microwave cake recipe similar to this one.
So I had a huge craving for cinnamon rolls over the weekend, and while I’d love to have had the time to make them, I just didn’t. So, I decided with the time that I had, I was going to fulfill that craving and stay on track.
I’m working on a yeast recipe (I recently learned that the sugar in bread making and imperative for yeast to ferment, reacts in a way that the carbs are not going to affect you as negatively as you think) that is amazing and I can’t wait to share it with all of you.
For this particular recipe, it’s important to let the batter rest before you place it in the waffle maker. Letting it rest makes the end result crispy and fuffy and worth the wait.
If you love, love cinnamon rolls, but don’t have a lot of time, this is for you!
- 3 ounces cream cheese, softened
- 2 tbsp powdered sweetener ( I use swerve)
- 1/2 tsp vanilla extract
- *optional: a little orange juice with a topping of orange zest if you are craving orange cinnamon rolls
- 1 ounce cream cheese, softened
- 1 tbsp unsalted butter, softened
- 1 large egg
- 1 tbsp sour cream
- 1/4 c shredded mozzarella
- pinch of salt
- 1 tbsp granulated sweetener
- 1 tbsp brown sugar (I use swerve or sukron gold)
- 2 tsp cinnamon (or more to taste)
- 1/2 tsp ground ginger (this helps with setting the dough and you’ll hardly notice it)
- 2 tbsp golden flaxseed meal
- 2 tbsp almond flour
- 1/2 tbsp coconut flour
Preheat your waffle maker!
After your butter and cream cheese have softened, mix the sugar and sour cream in and mix until the sugar has mostly dissolved.
(You can soften them in the microwave. The cream cheese softens at 30 seconds at 30% power and the butter softens at 45 seconds 30% power. Don’t put them in at the same time or your cream cheese will pop everywhere)
Next, add the egg and vanilla extract
In a separate bowl, mix together all the dry ingredients and spices then slowly mix it into the wet.
Last, add the shredded mozzarella and let the batter rest for 5 minutes
While the batter is resting, mix all your ingredients for the icing and then place it into a small baggy. A trick to this, is folding the top of the baggy over the cup, like this:
Once your waffle maker is preheated and your batter has rested, pour it into the waffle maker and cook for 3 minutes on each side. You can cook it longer if you prefer more of a crispy crunch.
The waffle batter will be crunchy on the outside and soft on the inside once it is cooked.
And then, we eat! In less than 15 minutes, it’s deliciousness will grace your lips.
1 head of fresh cauliflower, grated
1 tsp salt
2 tbsp olive oil
3 cloves of garlic, minced
1/2 cup Parmesan cheese, grated
1/4 cup green onion
1 tbsp dried parsley
These take a while but are definitely worth the wait.
- Preheat oven to 400°F (200°C).
- Using a coarse grater, grate the cauliflower until the entire head has crumbled down into small bits.
- Transfer the cauliflower bits to a bowl and sprinkle over a ½ teaspoon of the salt. Mix the cauliflower to incorporate the salt and let sit for 20 minutes to draw out moisture.
- Transfer the soaking cauliflower to another bowl lined with a large towel. Wrap the towel closed and squeeze so that all of the excess liquid is strained. This is very important to make the hash browns crispy!
- Transfer the cauliflower back into the first bowl used and mix with the cheese, garlic, olive oil, black pepper, eggs and remaining ½ teaspoon of salt.
- Turnover a large roasting tray and line with parchment paper – use a roasting tray, this leaves a gap at the bottom where the rack is and helps prevent burning on the bottom of the hash browns. Divide the cauliflower mixture into 6 even portions, place on the tray, and shape into hash browns.
- I like the classic rectangle shape.
- Bake for 35-40 minutes, until golden brown.
- Let the hash browns cool for about 15 minutes until they have set.
- Put what you don’t use in the freezer. They are great for a scrumptious breakfast treat!