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Following the success of Lisa MarcAureles popular keto blog Low Carb Yum, the blogger and recipe developer has repackaged some of her favorite recipes into one compact cookbook: “Low Carb Yum 5-ingredient Keto.” The cookbook, bound by more than 120 recipes, showcases how easy—and beneficial—cooking keto dishes can be. 

Related Reading: How to Make the Best Keto Chili

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With these low carb, high fat dishes, you can start mornings off with crunchy bagel thins and bacon egg cups. You’ll get dinner on the table in 20 minutes with dishes like ginger beef and asparagus. Sweet tooths can be satisfied with chocolate fudge balls and almond butter cookies. The many recipes are divided into a slew of sections—think soups, snacks, seafood mains, and healthy desserts—so you’ll always be able to find something to satiate your appetite.

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So next time you’re looking to make mornings suck a little less, why not try Lisa’s recipe for granola cereal. The seed- and nut-studded granola is tossed together with a bit of coconut oil and some egg whites, then baked in the oven until crisp. Chop up the bark into smaller pieces or keep as bigger hunks, ready to be folded into a bowl of yogurt or low-carb milk.

Related Reading: The Science Behind Making Keto Bread

Excerpted from LOW CARB YUM 5-INGREDIENT KETO: 120+ Easy Recipes © 2020 by Lisa MarcAurele. Photography © 2020 by Lauren Volo. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

Granola Cereal Recipe

Whether it’s to fuel a long hike or just provide an energy boost in the morning for a normal workday, this homemade granola satisfies without unnecessary carbs and sugar. Serve about 1/3 cup per serving with low-carb milk or sprinkle on plain Greek-style yogurt.

Granola Cereal

Prep Time: 10 minutesCook Time: 16 minutesServes: 8
  • 1 1/2 cups sliced almonds
  • 1 cup pecans or walnuts
  • 1 cup flaked unsweetened coconut
  • 1/4 cup coconut oil
  • 2 large egg whites
  1. Preheat the oven to 400°F. Grease 6 muffin cups or line with silicone liners.
  2. Line the sides and bottom of each muffin cup with a slice of bacon to form a cup. Divide the spinach and cheese evenly among the bacon cups. Crack each egg into a bowl and gently pour one egg over the spinach and cheese in each cup.
  3. Season the top of each egg with salt and black pepper and then sprinkle the chives and parsley (if using) on top.
  4. Bake for 20 to 25 minutes, until the bacon is fully cooked and the eggs no longer jiggle.

Header image by Lauren Volo.

Amy Schulman is an associate editor at Chowhound. She is decidedly pro-chocolate.
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