Healthy eating doesn’t have to be complicated, and you don’t need to feel hungry to lose weight. However, life gets busy and most of you probably don’t have hours to spend in the kitchen every day. That's why I love quick & easy recipes that are made with common ingredients I have at hand.
My friends, fellow bloggers and the authors of the newly released Spiralizer Skinny cookbook, Vicky and Rami of Tasteaholics, created three amazing low-carb eBooks for busy cooks: Breakfast in Five, Lunch in Five and Dinner in Five. (Disclaimer: affiliate links)
Each eBook includes 30 delicious quick-prep recipes and easy-to-follow low carb tips for beginners. Recipes include beautiful photos so you know exactly what each meal looks like, and nutritional breakdowns to easily track what you're eating.
You can make any breakfast, lunch or dinner "In Five":
- each recipe can be prepared in 5 easy-to-follow steps
- with up to 5 commonly found ingredients
- with no more than 5 grams of net carbs per serving
Each eBook is an instant download, so you are literally one click away from making delicious recipes such as Breakfast Tacos, Burritos, Blueberry Almond Pancakes, Jalapeño Chicken Casserole, Cheeseburger Crepes, Avocado Lime Salmon, and Chicken Parmesan!
Keto Morning Hot Pockets
For my review, I chose Morning Hot Pockets from the Breakfast in Five eBook. They are filled with scrambled eggs and crispy bacon but you can use anything you like - even sweet fillings would work. I made them a week ago while my mom was visiting, and she couldn't believe they were low-carb. They tasted just like the breakfast pockets she buys at a local bakery back in Prague.
Instead of 1/3 cup almond flour, use 2 heaped tablespoons (24 g/ 0.9 oz) of coconut flour + 1 oz (28 g) cream cheese, or 4 tablespoons (1 oz/ 28 g) flaxmeal + 1 oz (28 g) cream cheese. If using coconut flour, brush the top of the pockets with a small amount of melted ghee or coconut oil before baking.
Allergy information for Keto Morning Hot Pockets
✔ Gluten free
✔ Nightshade free
✔ Avocado free
✔ Coconut free
✔ Fish free
✔ Shellfish free
Nutritional values (per serving)
Net carbs4.2 grams
Calories from carbs 4%, protein 24%, fat 72%
Total carbs5.8 gramsFiber1.7 gramsSugars1.8 gramsSaturated fat16.6 gramsSodium1,030 mg(45% RDA)Magnesium65 mg(16% RDA)Potassium312 mg(16% EMR)
Ingredients (makes 2 servings)
- 3/4 cup shredded mozzarella (85 g/ 3 oz) - use low-moisture, part-skim, shredded mozzarella cheese; not fresh mozzarella.
- 1/3 cup almond flour (33 g/ 1.2 oz)
- 2 large eggs, scrambled
- 2 tbsp unsalted butter or ghee (28 g/ 1 oz)
- 3 slices bacon, cooked (48 g/ 1.7 oz)
- Cook the bacon and eggs. Prepare the dough: melt the shredded mozzarella (in a microwave oven or on the stove over a low heat) & add the almond flour. Stir until the dough is well-combined.
To crisp up bacon: Place the bacon strips in a large pan and add a few tablespoons of water. Cook over medium-high heat until the water starts to boil. Reduce the heat to medium and cook until the water evaporates and the bacon fat is rendered. Reduce the heat to low and cook until the bacon is lightly browned and crispy.
To scramble eggs: Grease the skillet where you cooked the bacon with half of the butter or ghee and add both eggs. Cook over a medium-low heat until opaque, stirring constantly. Take off the heat and then add the remaining butter.
- Roll the dough out between 2 sheets of parchment paper (I used a silicon mat and silicon rolling pin).
- Place the bacon slices and scrambled eggs along the center (I cut my bacon into pieces).
- Fold over and seal the dough. Make some holes for releasing the steam while baking.
- Bake at 200 °C/ 400 °F (conventional), or 180 °C/ 355 °F (fan assisted) for 15 - 20 minutes or until golden brown and firm to the touch.
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