Keto Morning Hot Pockets

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.

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)

Instructions

1. 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.
2. 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.
3. 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.

for full recipes please see : ketodietapp.com

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