Cheesy Keto Breakfast Spoonbread

Keto* breakfasts can get boring. Most days a hard boiled egg and two strips of bacon will get me through until lunch time. But, some days, I miss slathering a bread-like surface with butter. I went searching for one of the savory mug cakes and stumbled upon the bones of a recipe using almond flour, an egg and baking powder to get a quick bread that was slice-able and toasted up nicely. It lacked enough fat and salt, so I went to work improving the recipe. The results are a satisfying and delicious breakfast that only takes minutes to make. Add this one to your rotation and you'll continue enjoying your keto journey.

*Ketogenics is a low carb, high fat, adequate protein diet that forces the body to burn fat versus carbohydrates. Reddit is a great resource for those interested in looking into this diet.

Cheesy Keto Breakfast Spoonbread

Macros

  • Calories: 542 kcal
  • Carbs: 7 grams
  • Fat: 50 grams
  • Protein: 19 grams
  • Sodium: 466 milligrams
  • Sugar: 1 gram

Cheesy Keto Breakfast Spoonbread

Serves 1 

Ingredients

  • 1/4 cup finely ground almond flour
  • 1 egg
  • 1 ounce shredded colby jack cheese
  • 2 tablespoons butter, melted
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon seasoning mix, use a no-salt and no-sugar variety
  • 1/8 teaspoon salt

Instructions

In a microwave safe bowl, stir all ingredients until combined. Smooth out the top of the batter. Microwave, uncovered, for 90 seconds. Enjoy spoonbread, while warm.  

Mixing the keto spoonbread ingredients is a snap. 

Mixing the keto spoonbread ingredients is a snap. 

Easy Chile Verde

Traditionally, Chili Verde is made with chunks of pork shoulder slowly cooked in a roasted tomatillo and jalapeno sauce. I've made it several times using a variety of recipes. I didn't have a lot of time (imagine that), and wanted to throw the whole lot in the slow cooker, turn it on and be greeted at the end of the day with a fragrant house. It worked! Easy, simple ingredients, no pre-cooking and my slow cooker did all the work for me. Give this one a try and serve the pork in tacos, over rice and beans, or for a fun variation on nachos.

PS-for you purists out there, I realize my salsa verde is made with green tomatoes, not tomatillos. I'm okay with this! This is good salsa, and the flavor approximates the chile verde's I've had before, made in a more traditional fashion.

  Easy ingredients for my take on chili verde

 

Easy ingredients for my take on chili verde

Chili Verde

Ingredients

  • 2 pounds bone in country ribs
  • 16 ounces, jarred salsa verde (I used Herdez brand)
  • 6 cloves garlic, minced
  • 1 shallot, minced
  • 2 teaspoons kosher salt

Directions

Place all ingredients in slow cooker and stir. Set slow cooker on low heat for 9-10 hours. Remove pork from "sauce". Rest meat for 15 minutes, then shred or slice, as desired. Check for seasoning, and add additional salt, if needed. Sauce can be used, as is, or can be reduced and thickened.

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Salsa Verde ingredients

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Close up of my Chili Verde

Vegan Caramel Popcorn

Too often that salty sweet treat is off the table for my lactose intolerant husband. When my son asked if I could make a batch that Daddy could eat, how could I refuse?

Vegan Caramel Popcorn

This recipe is loosely based on one I found at Cooking Light. It includes many of those ingredients you would expect to find: brown sugar, corn syrup and vanilla. I added some hand harvested French sea salt (Sel de Camargue) and substituted coconut oil for the butter. Coconut oil has a lovely flavor and is my go-to substitute for pistachio brittle. That is, when I'm not using bacon grease for my bacon pecan brittle!

Cooling the hot popcorn before we dig in.

Cooling the hot popcorn before we dig in.

Vegan Caramel Popcorn

Serves 8, recipe adapted from Cooking Light

Ingredients

  • 1 cup popping corn
  • 4 tablespoons vegetable oil
  • 1 cup brown sugar
  • 1/2 cup corn syrup
  • 1/4 cup coconut oil
  • 1 1/2 teaspoons sea salt
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon baking soda

Directions

Pop the popping corn according to the directions. 1 cup of un-popped pop corn, will make approximately 16 cups of popped popcorn. Place popcorn in a large bowl and set aside.

Preheat oven to 250 F. Lightly grease a sheet pan with non-stick cooking spray. In a small saucepan, combine brown sugar, corn syrup and sea salt. Bring to a boil and cook for 5 minutes. Remove from heat and stir in vanilla and baking soda. Mixture will bubble vigorously.

Pour the hot mixture over the popcorn, coating thoroughly. Pour the popcorn on the greased sheet pan and place in the oven. Bake for 45-60 minutes, stirring the popcorn every 15 minutes to ensure even coating.

Once cooked, pour the hot popcorn onto parchment paper and let cool for 15 minutes. Will keep for up to a week when stored in a cool, dry place.