This sounds like it would be awful, but it is f-a-n-t-a-s-t-i-c. You can also treat this like a sweet version of my breakfast sandwich if you would like to make something similar to a pancake/sausage biscuit. (I’ve done it, and it is super yummy.)
- 1 large egg
- 3 tbsp almond flour (Subbing in 1 tbsp of arrowroot flour makes this lower carb and fluffier if you want to try that, I did this morning and it was tasty)
- A pinch of salt
- 3 tbsp monkfruit sweetener (I like mine sweet, if it’s too sweet fix it to 2 for you)
- 1 tbsp swerve brown sugar (or sukrin gold)
- 1 tbsp cinnamon
- 1 tsp ground ginger
- 1/2 tsp baking powder
- 1 tbsp butter
The great thing about this recipe is you can change the spices out to anything you would like that morning. Like, pumpkin pie spice!
- Melt the butter in your microwave safe bowl.
- Add all the other ingredients and whisk them together until it is completely blended.
- Microwave for 90 seconds on high.
A fast, yummy breakfast sandwich or quick cake in a pinch. Great for those late-night sweet cravings.
Simple, delish, yum. <3
Enjoy, <3 Grey
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.
I can’t stress this enough, this recipe is meant as a treat. It packs 15 carbs for a cup. However, if you are like me and in the maintaining phase, it’s fine.
I usually save this for a day I know I’m going to be lifting weights and can allow 5 extra carbs for the day. Usually I keep my carbs somewhere around 50 per day. (maintaining) If I want to lose weight, I’ll lower that to 20 – 25 a day. This diet has worked for me for years and the only way I’ve managed to stay as thin as I have.
Without further ado, let’s check out the recipe:
- 1 acorn squash
- 2 tbsp melted grass-fed butter
- 2 tbsp brown sugar (swerve or sukrin gold I like best)
- Pinch of salt on each half
- 2 tsp of cinnamon (optional)
Pre-heat your oven to 400°
After you cut your acorn squash in half (with a sharp knife, watch your fingers!) and scoop out all the seeds and innards─ Score the top of it around 1/4 to 1/2 inch deep, like this:
On a rimmed baking sheet, place each half hollow side up.
Drizzle the melted butter on each half equally.
Next, sprinkle 1 tbsp brown sugar, 1 tsp cinnamon, and a pinch of salt on each half.
Place in the oven for 45 – 55 mins. Just keep an eye on it and make sure it gets golden, but not over-done.
A wonderful, healthy treat for Fall.
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!