The Easy Microwave Keto Bread I Can't Get Enough Of

Hello Lovely,

I know I said that I was done with the keto diet, but I did hold on to the low carb side of it for a smart carb diet. One of my favourite go to’s on this trend is keto bread. Now there are many variations of this, and I even shared one before, but this is different. This one I found on Pinterest. It’s so easy to whip up as it cooks in the microwave in 90 seconds. The best part? Toasting it afterwards for a delicious firm bun! I usually do this as an English muffin, but guess what, you can make this in any shape depending on the container you put it in. If you want to use a sandwich container to get the shape and simply manipulated the ingredients to make it stretch. I make this for breakfast once a week because it’s so easy. It takes about 10 minutes to make even though you only need 1.5 in the microwave so it’s still a quick and easy dish to whip up!

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Microwave Keto Bread

Ingredients

  • 3 TBS almond flour

  • 1.5 TBS melted butter

  • 1/2 teaspoon baking powder

  • 1 egg white

Directions

  1. Mix all ingredients in a mug (if making an English muffin) or sandwich container for a “toast bread” feeling.

  2. Microwave for 90 seconds.

  3. Cut in half (if you did it in a mug). Feel free to stop here, but for a firmer “bread”, lightly toast on each side in a skillet before serving.

  4. Top with whatever you want and enjoy!

What’s your go to breakfast during the week that you can whip up without a recipe? Tell us about it in the comments below.

 

Pin it now & make it later!

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Baked Egg Bread Pudding with Spinach Cheese & Bacon

Hello Lovely,

I’ve been putting this recipe off for months! I was supposed to do this from August, but here we are in November. I don’t know what happened or why this lost it’s appeal for me. Maybe it’s the fact that it uses so much bread that made me keep putting it off because I’ve cut bread out of my diet since going Keto. And the last bread pudding recipe I tried from Joanna’s cookbook was a little underwhelming, so I think all of that is what contributed to me not trying this recipe for so long.

One day I decided to stop putting it off and just do it! I ran to the store for some French bread and the test of the ingredients were already in the fridge. The recipe originally calls for Boursin cheese, but that's not practical for me to obtain so I had to find a substitute. I had crumbled Gorgonzola in the fridge, so I used that. I had just gotten new ramekins on sale from JoAnn’s so I was excited to use those. The recipe gives 50-55 minutes cooking time and trust me, that’s a little modest. It took me an hour just to get it in the oven before the 15 minute baking time. Egg bread puddings are a lot of work, because you need the bread to absorb most of the egg moisture and I also had to cook the bacon first (the recipe also originally called for sausage but I had more bacon than sausage and went with that).

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I wasn’t sure how it would turn out, but what came out of that oven was a gift from heaven! This is by far THE best breakfast recipe from the Magnolia Cookbook. I know I had given that title to the Eggs Benedict Casserole, but this was just SOOOOOOO good! Mum loved it, and so did bae (I’m still waiting on my dish back). There’s nothing Keto about this, but it packs a punch in flavour and it’s satisfyingly fulling!

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Baked Egg Bread Pudding with Spinach Cheese & Bacon

  • Prep: 15 minutes

  • Cook: 50 - 55 minutes

  • Cool: None

Ingredients

  • Butter, for ramekins

  • 1 cup half-and-half

  • 6 large eggs

  • 4 ounces French bread (torn into bite sized pieces about 4 cups)

  • 4 ounces bacon, coarsely chopped

  • 1 large shallot, finely chopped (about 1/4 cup)

  • 3 ounces baby spinach

  • 3 ounces Gorgonzola cheese

  • 2 teaspoons minced chives

  • Kosher salt and freshly ground black pepper

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Instructions

  1. Preheat the oven to 350ºF. Butter four 10-ounce ramekins and set them on a rimmed baking sheet for ease of handling.

  2. In a large bowl, whisk together the half-and-half and 2 of the eggs. Add the bread and stir to coat. Let stand until needed, stirring occasionally to help the bread absorb the liquid.

  3. In a large skillet, cook the bacon over medium heat until crisp, about 10 minutes. Transfer the bacon with a slotted spoon to a medium bowl. Pour off all but about 2 teaspoons of the fat and reduce the heat to medium-low.

  4. Stir the shallot into the skillet and cook, stirring often, until tender, about 2 minutes.

  5. Add the spinach and cook, stirring often, until lightly wilted, 1 to 2 minutes. Stir into the bread mixture.

  6. Add the cheese, chives 1/2 teaspoon salt, 1/4 teaspoon pepper, and reserved bacon to the bread mixture and mix well. It's fine if some of the cheese is in marble-sized pieces.

  7. Divide the mixture among the ramekins and bake for 15 minutes.

  8. Remove the ramekins from the and crack an egg on top of each one. Sprinkle with salt and pepper. Continue baking until the egg whites are set, 20-25 minutes more. Serve at once.

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If you want to buy the book to try more of these recipes for yourself, check out this link below. If you do try this recipe, let me know in the comment section below and share your photos with me on Instagram or Facebook with the hashtag, #LifeByOlivia.

Halloween Pancakes

Hello Lovely,

In the spirit of my, well, Halloween spirit, I’m also going to be making a big ol’ batch of these festive pancakes on Halloween morning. Because who doesn’t love pancakes for breakfast, and especially who doesn’t love fluffy, bright-orange pumpkin pancakes with a spooky black cinnamon syrup on top? No one. No one doesn’t love them. A HUGE thank you to Girl Versus Dough for sharing this recipe. I tweaked it a bit. I really wanted to make the syrup, but guys, mixing red and yellow dye to get the perfect shade of orange took most of my energy. But even without the spooky black syrup, don’t these pancakes look delicious?

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Halloween Pancakes

AUTHOR: GIRL VERSUS DOUGH

PREP TIME:  15 MINS

COOK TIME:  10 MINS

TOTAL TIME:  25 MINS

YIELDS: 6 SERVINGS

INGREDIENTS

For the syrup:

  • ½ cup granulated sugar

  • ½ cup light brown sugar

  • 2 tablespoons unbleached all-purpose flour

  • 2 teaspoons cinnamon

  • 1 teaspoon vanilla

  • 1 cup water

  • Black food coloring

For the pancakes:

  • 2 cups original Bisquick® mix

  • 1 cup milk

  • 3 tablespoons cream cheese

  • 2 tablespoons granulated sugar

  • ½ teaspoon cinnamon

  • Pinch nutmeg

  • Red and yellow (or orange) food colouring

DIRECTIONS

  1. In a small saucepan, bring sugars, flour, cinnamon, vanilla and water to a boil, stirring constantly. Slowly add enough black food colouring to completely dye the mixture black. Stir constantly while boiling for a few more minutes until mixture thickens. Remove from heat and set aside.

  2. In a large bowl, stir together Bisquick mix, milk, cream cheese, sugar, cinnamon, nutmeg and food colouring until well combined. Spoon batter onto hot greased griddle; cook each side until golden, about 2 to 3 minutes each side.

  3. Transfer to serving plates; top with syrup and serve warm.

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Keto Sausage and Cheese Stuffed Biscuits

Hello Lovely,

I’ve been doing the keto diet since May but I can’t say that I’m super strict with it. I still have alcohol and pasta and lately I’ve indulged in 2 pumpkin donuts from Dunkin Donuts. I definitely have my struggles with keto. It’s 75% high fats (the good fats) which are usually dairy. And this girl is lactose intolerant so I do suffer after eating some of my meals (even though they taste great). Even worse, avocado - one of the good fats - is my mortal enemy. So I’ve had to get really creative with my approach to this diet and somehow it’s still working.

I was drawn to this recipe because I feel that keto breakfasts recipes are really limited. I was sick of egg-whatever and my carbless pancakes were just a waste of really expensive flour. Now if you want to change things up, you can add in other ingredients into the filling to fit your taste. You could toss in some fresh veggies like peppers, mushrooms, and diced tomatoes. It only makes these biscuits even tastier! 

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Keto Sausage and Cheese Stuffed Biscuits

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 6

Calories 320 kcal

Ingredients

  • 2 ounces cream cheese

  • 2 cups mozzarella shredded

  • 2 eggs beaten

  • 1 cup almond flour

  • pinch salt & pepper

  • 2 ounces colby jack cheese thin cubes (or your choice of cheese)

  • 6 breakfast sausage patties

Instructions

  1. In a microwave safe bowl, add cream cheese and mozzarella.

  2. Microwave for 30 seconds at a time until cream cheese is very soft and mozzarella starts to melt.

  3. Mix well! And by mix well I mean, stir stir stir! You want this really combined.

  4. In a small separate bowl, combine beaten egg and almond flour. Add cheese mixture and mix well, again, REALLY well.

  5. Dough may be sticky, this is ok. Dust it with additional almond flour and form into a ball. Place on plastic wrap and refrigerate until firm.

  6. Cut into sections to form 6 3" balls, depending on the size of the sausage.

  7. Flatten dough balls, place sausage on the dough, then cheese and wrap dough around.

  8. Put the stuffed dough into a greased muffin tin.

  9. Bake for 12-15 minutes or until golden and set. Top with more mozzarella if desired.