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.

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.

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.

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.

Salsa Verde ingredients

Close up of my Chili Verde