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.
Fall is in the air, which means all the gourds are in season! I was sorely disappointed this past weekend when the store was out of acorn squash, but I found this lovely spaghetti squash instead. This is a great idea for meal prep days since a single spaghetti squash will last one person for two or three days. Roasted, it tastes buttery, nutty and delicious.
It does take time, so make sure you set aside an hour before you actually eat it! Just like everything else keto, prep is key with meals.
What is absolutely great about spaghetti squash is it is flavorful and neutral enough that it can be used with a lot of hearty applications. I love to make turkey chili in the instapot and top spaghetti squash with it as well! The possibilities are endless.
Enjoy this yummy fall treat<3
1 spaghetti squash
2 tbsp olive oil
salt, pepper to taste
Low sugar alfredo sauce to taste. I usually like somewhere around 2-3 tbsp of sauce on mine. (most of them are low carb, I prefer the four cheese variety at kroger)
1/2 tomato on the vine (or any variant of tomato you prefer)
1/4 cup grated Parmesan
4 slices provolone cheese
Preheat oven to 400°
Line a rimmed baking sheet with aluminum foil or parchment paper
Using a sharp, heavy duty knife cut the spaghetti squash into two equal halves.
Scoop out the seeds and mushy innards
Drizzle both halves on the soft side with olive oil
Sprinkle salt and pepper to taste and then place the soft sides face down
Drizzle the remaining olive oil on the back as well. This will cook both sides evenly.
Roast on middle rack of oven for 45 minutes.
While the squash is roasting, slice the tomato in half, season with part of the parmesan, salt, and pepper.
With 10 mins left, place the tomato slices next to the squash
Pull the pan from the oven, turn over the squash and place provolone cheese on the soft side. Turn oven to broil for 2-3 mins, or until the cheese has bubbled and lightly browned.
Remove from oven and set to the side.
Heat the Alfredo sauce in a pot over medium-low heat until warmed.
Take a fork and pull apart the spaghetti squash. This is where it gets it’s name, it will come out in spaghetti-like pieces and blend in with the cheese.
Scoop it into a bowl and cover with desired grated parmesan and alfredo sauce.
Top with roasted tomatoes, and enjoy!
Just like any gourd, a pumpkin will be slightly high in carbs, but if you use it sparingly, you can enjoy this holiday treat in moderation. This will be a chewy, soft cookie. The trick is in the unflavored gelatin! It really is fantastic.
The cream cheese frosting on top is optional, these are great just by themselves.
- 2 c almond flour
- 2 tbsp unsweetened pumpkin puree
- 1/2 c butter, softened
- 1/2 tsp baking soda
- 2 tbsp of grassfed gelatin (or unflavored gelatin)
- 2 tbsp cinnamon, ground
- 1 tbsp ginger, ground
- 1/2 tbsp cloves, ground
- 1/2 tbsp nutmeg
- 1/2 tsp salt
- 2 large eggs, room temperature
- 1/2 tsp vanilla extract
Cream Cheese icing:
- 4 ounces cream cheese, softened
- 1/2 tsp vanilla extract
- 1/4 c powdered sweetener
Preheat the oven to 325° and line two baking sheets with parchment or silicone liners.
In a medium bowl, whisk together the almond flour, gelatin, ginger, cinnamon, nutmeg, cloves, baking soda, and salt. (you can use pumpkin pie spice) if you have it instead)
In a large bowl, beat the butter, pumpkin puree, and sweetener until smooth. Next, add your room temperature eggs, and then the vanilla extract. If you don’t have time to make them room temp, you can microwave them for 30 or 40 seconds on 30% power)
Add your dry ingredients into your wet slowly until you get this texture:
Roll into 1″ balls and arrange them on the baking sheet a few inches apart.
Don’t do what I did, 1″ isn’t enough. Here’s why:
Bake for 5 minutes and then gently press them down with a fork. Continue to bake for 10 minutes and then remove them.
Set them on the counter and let them cool completely.
While the cookies are in the oven:
Whisk together the softened cream cheese, vanilla, and sugar. Set it to the side until you are ready to spread it on the cookies.
I can’t stress enough, these will be soft cookies, so wait until the cookies have completely cooled before you pipe on the icing. You can also choose to fold in a little whip cream (either homemade or store bought) to lighten it up!
And, voila. Yummy, chewy fall cookies. <3