Easy Lo-Carb Carbonara

Photo by Marie Dehayes on Unsplash

Here’s the thing about carbonaras, they’re easy to make but everyone over complicates it. This recipe is so easy that if you’re broke, tired, haven’t been to the grocery store in a while or maybe you’re just a terrible cook … you can still make it. Granted you have the necessary ingredients of course.

My only words of advice and caution are to constantly toss your pasta or spaghetti squash while pouring in your sauce mixture. This is very important because if you don’t the egg inside the sauce will literally begin to cook and you’ll have scrambled eggs. You don’t want that so keep that pasta moving! Also, towards the end of the recipe I would recommend taking your food off the heat about two minutes prior to pouring in your sauce mix so the pan and pasta or squash isn’t so hot that it does begin to cook the egg. I’ve found that the residual heat from all the cooking you’ve done prior to this step is more than enough to cook the sauce. Oh, one more thing, if you do choose to use squash you will need a thickening agent for the sauce so a combination of 1/4 cup of water, dash of salt and 2 tablespoons of cornstarch will give you the same consistency as pasta water just make sure to mix it well. And that’s it! So happy cooking and let me know how you like this recipe!


  • 1 large spaghetti squash or 2 cups of low carb pasta of your choosing
  • 2 large egg yolks
  • 1/2 cup of shredded parmesan cheese
  • 4 cloves of chopped or minced garlic
  • 2 cups of pancetta or thick cut bacon cut into small-medium sized bits
  • 1 tablespoon of butter
  • 4 teaspoons salt and pepper or to taste 


  • Preheat oven to 375, cut spaghetti squash in half and lightly cover all surface area with melted butter or olive oil, salt and pepper to taste. Cook until tender about 13-20 minutes or cook pasta as instructed
  • Slice bacon or pancetta into small-medium pieces and cook over medium heat in a large pot with butter until tender but not crispy, drain leaving some grease in pot
  • Return meat to pot and add garlic cooking on low heat until garlic is fragrant, about 5 minutes, turn off heat
  • Once spaghetti squash is cooked remove from oven and shred with two forks or strain pasta reserving 1/4 cup of pasta water
  • Put spaghetti squash on cheese cloth or paper towel and squeeze out excess water
  • Place pasta or squash into large pot with meat and garlic, toss to coat evenly
  • Combine egg yolk and about 4 tablespoons of parmesan and 1 tablespoon of pasta water or cornstarch slurry, mix well
  • Slowly add the egg and cheese mixture to pasta or squash tossing constantly
  • Add more pasta water, cornstarch slurry or parmesan cheese until sauce is how you want
  • Season with salt and pepper to taste, top with parmesan, bacon or pancetta and serve

That’s it guys, it’s really that simple and honestly the thing that takes the longest is cooking the spaghetti squash if you choose to use that. This sauce can be used on regular pasta too, it’s just a simple carbonara sauce so use it whenever and use it often!

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Keto Pancakes


The first few times I made these I failed … epically. They were more like crepes; thin and delicate. To be honest, these are not as fluffy as regular pancakes and if you find a way to get them to be thicker let me know because I am genuinely curious.

With that being said, these are both simple to make but also a little difficult. The only ingredients you’ll need are cream cheese, powdered sweetener, egg, almond flour and a dash of either vanilla or almond extract. With so few ingredients, I wonder myself how I messed these up but it’s easy if you’re not paying attention. If you want to make keto crepes though, this is the same recipe you’d use! Just add a little milk or water to thin out the batter, unless your batter ends up being thin like mine did.

I haven’t tried adding anything to this batter like blueberries or strawberries but as long as your batter is thick enough, I don’t think it would be a problem. I just top my pancakes with my favorite fruits or syrup and call it a day but get as creative as you want. If you wanted to add fruit I would suggest mashing them and them ribboning the fruit through the batter. This might work better than simply adding the fruit into the batter since it is a little thinner than normal batter. This recipe makes 4-6 pancakes.

O.K.! Now we know what we’re doing and what we need, here’s how much you’ll need:

  • 1 Block of softened cream cheese
  • 1 cup of almond flour
  • 2-4 eggs (depending on how thick you want them)
  • 1/2 cup of sweetner
  • 1 tbsp of vanilla or almond extract (optional)

The first and easiest thing to do is to combine the eggs and cream cheese. I use my Ninja blender, it combine the ingredients quickly and evenly. As the cream cheese and egg begin to combine, add your almond flour, sweetner and extract. Again, if your batter feels too thick just add a little bit of water to thin it out. If the batter is too thick it may not cook right, you want the batter to cling to a spatula but be able to drip off. If you can scoop the batter out like dough, it’s too thick.

Once all your ingredients are combined, make sure to taste test the batter, I prefer my batter to be a little sweeter so that when it cooks it doesn’t develop that eggy flavor. Add some butter or non-stick spray to your skillet and add batter. I like to cook these until their lightly browned and then I just plate with my favorite toppings or syrup!

Pictures to come when I can make these without eating them right away! I hope you all enjoy this recipe!

Spanish Style Cauliflower Rice and Jackfruit Carnitas


This is a super easy recipe which you can choose to rice your own cauliflower or you use frozen and the jackfruit is ready made too. I did alter the recipe from the picture shown above mainly to make it better so if yours doesn’t look like the picture that’s ok because they’re aren’t exactly the same. The nutritional info for this recipe isn’t 100% since I’m not sure what would constitute a serving but the approximate macros for the meal as a whole are as follows:

338 calories, 12.5g of carbs, 30.5g fat, 4.5g or protein.

The one thing to note about my recipes is that everything approximate. I don’t jot down exact measurements for hardly anything but cooking is very subjective to the chef so add more of something or don’t add other things. Adjust the recipes to your taste levels. I won’t get mad, promise. If you choose to use frozen riced cauliflower, cook that in your pan with nothing else and that is your step one and then once the water has cooked itself out, begin with step one as it is and you can skip the first sentence of step 6 where you add the cauliflower just make sure to add the spices.

Prep Time: 15 minutes

Cook Time: 20 minutes

Serving size:


  • 1 pkg Jackfruit Company pre-prepared jackfruit company “Carnitas” style – you can find this at Whole Foods
  • 2 tbsp Butter
  • 1 pkg of frozen riced cauliflower (1-2 heads of cauliflower if fresh)
  • 1/2 white onion
  • 3 cloves of garlic
  • 1 lime
  • 1 cup chicken or veggie broth
  • Sour cream
  • Guacamole
  • Paprika
  • Cayenne pepper
  • Salt & Pepper
  • Garlic Powder
  • Onion Powder
  • Ground cumin
  • Cilantro (fresh or ground)
  • Parsley (fresh or ground)
  • Turmeric (optional)
  • Bay leaf
  • 1 Fresh jalapeno (optional)

Cooking Instructions:

  1. Start by getting a medium pan and put your butter in it and turn the heat on med/low to let the butter slowly melt. You do not want the heat to be too high because you don’t want to burn the butter but you do want to brown it.
  2. Chop your onion and garlic or put in a food processor. I cut my onion into fours and then cut horizontally across the onion for smaller pieces and then place small bits into the food processor at a time and pulse once or twice. You’ll want your onion to be minced and you’ll want your garlic to be chopped as finely as possible. If you don’t want to use a knife to chop the garlic then after you peel it just put it in the processor and chop it up as small as possible. If you choose to use fresh parsley, cilantro and jalapenos you’ll want to chop them here as well. Just keep an eye on your butter! How to chop garlic
  3. Get a grater and your head(s) of cauliflower and a medium bowl. Put your grater over the bowl and start grating the cauliflower. Start with just one head but if you want more of the rice just go ahead with the second head. Once done, set aside for now. How to make cauliflower rice
  4. Add your onion and garlic to your pan with the melting or melted butter. Use a spatula and spread the onion and garlic around to evenly coat with butter. During this step we’re also going to add some spices but make a small reservoir in the butter/onion/garlic and add them there. We do this because the butter and heat will bring out their flavor more. We call this toasting our spices but it’s important that the spices don’t really come in contact with the onion and garlic or their flavor may not be as strong. Add the following items to the small reservoir: ground cilantro and ground parsley (if using fresh ingredients only add the parsley during this step), 1 tsp of cayenne pepper, 1 tsp of paprika, 1 tbsp of cumin. Let the spices sit for about 2 minutes on med/low heat.
  5. Grab another medium pan and put your Jackfruit and chopped jalapenos in it and let it slowly heat up on medium heat. I chop the Jackfruit into smaller pieces with the edge of the spatula while it cooks since it softens up during the cooking process. By doing this, the Jackfruit also goes a lot longer. Let sit on medium heat for about 5-8 minutes stirring occasionally.
  6. It’s time to add your cauliflower to your onion/garlic/butter mix. Add smaller portions at a time to make sure the cauliflower is evenly coated with the spices and butter. Once all your cauliflower is added, add the broth, lime juice, bay leaf, some chopped cilantro, 1 tbsp turmeric to the mix, salt and pepper to taste, 1 tbsp garlic powder, 1 tbsp onion powder and about 2 tsp more of cumin and some paprika if you want the mix to have a deeper color. Mix and cover and let cook for about 5-10 minutes mixing occasionally until the broth has been cooked out.
  7. Once the broth is gone, remove your bay leaf and take the rice off the heat but continue to move the rice around until it’s cooled down a little bit. This will prevent the rice from continuing to cook and getting stuck to the bottom of the pan.
  8. You’re jackfruit has been cooking for a while now so just make sure that it’s warmed thoroughly and is cut however you want and that your jalapenos are soft. You can add a little extra salt and pepper here but that’s only if you want.
  9. Both parts of your meal are done so now just plate some rice with the jackfruit, add a dollop of sour cream and some guacamole to your plate and top with some fresh cilantro.

I hope this turns out as well for you as it did me and just remember all the spices and stuff are up to your taste. The measurements provided are just general so add more if you need or less if you need as well.

Thanks for cooking with me!