Avocado Egg Cups

Smart Score ●●○○○

ⓘ creates 2 cups

Creamy avocado halves baked with eggs and topped with crispy edges and optional toppings—simple, nourishing, and satisfying.

Flavor Profile Savory

Buttery, soft avocado meets rich, baked egg.

Ingredients

• 1 ripe but firm avocado

• 2 small eggs

• Salt & black pepper, to taste

• Olive oil or cooking spray

Optional:

• Crumbled bacon

• Shredded cheddar or parmesan

• Chopped chives or parsley

• Red pepper flakes

• Diced tomato or onion

• Hot sauce or sriracha drizzle

Instructions

1. Preheat oven to 425°F (220°C).
   Line a baking dish or sheet with parchment or foil for easy cleanup.

2. Prepare avocado:

• Slice avocado in half and remove the pit.

• Scoop out a small bit of the flesh from each half to widen the cavity.

3. Stabilize & crack eggs:

• Place avocado halves in the baking dish (nestled in foil or a muffin tin to keep upright).

• Crack 1 small egg into each half. If your eggs are large, pour off a bit of white before filling.

4. Season & bake:

• Sprinkle with salt and pepper.

• Bake for 12–15 minutes or until whites are set and yolk reaches your preferred doneness.

5. Top & serve:

• Add any desired toppings (bacon, cheese, herbs) and serve warm.

Almond Flour Pancakes

Smart Cookie Score: ●●○○○

ⓘ creates 6 small pancakes

Light, golden pancakes with a slightly nutty flavor and soft texture—great with sugar-free syrup or fresh berries.

Flavor Profile Nutty

Mildly sweet with a tender, buttery bite.

Ingredients

• 1 cup almond flour (superfine)

• 2 large eggs

• 1/4 cup unsweetened almond milk

• 1 tbsp melted butter or coconut oil

• 1 tsp vanilla extract

• 1/2 tsp baking powder

• Pinch of salt

Optional:

• 1–2 tsp monk fruit or stevia (for sweetness)

• Dash of cinnamon or nutmeg

• Sugar-free chocolate chips or blueberries

• Extra butter or nut butter for topping

Instructions

1. Make the batter:
   In a bowl, whisk together eggs, almond milk, vanilla, and melted butter. Stir in almond flour, baking powder, salt, and any optional add-ins. Let batter sit for 2–3 minutes to thicken slightly.

2. Heat the skillet:
   Preheat a non-stick skillet or griddle over medium-low heat. Grease lightly with oil or butter.

3. Cook the pancakes:
   Pour 2–3 tbsp of batter per pancake onto the skillet. Spread gently into a circle. Cook for 2–3 minutes per side, or until golden and set.

4. Serve warm:
   Stack and top with butter, berries, or sugar-free syrup.

Keto Chai Chia Pudding

Smart Cookie Score: ●●○○○

ⓘ creates 2 bowls

A cozy blend of chai spices and creamy almond milk thickened with chia seeds—rich in fiber and flavor, without the sugar spike.

Flavor Profile Warming

Spiced and comforting with velvety texture.

Ingredients

• 1 cup unsweetened almond milk (or coconut milk for richer texture)

• 3 tbsp chia seeds

• 1 tsp vanilla extract

• 1/2 tsp ground cinnamon

• 1/4 tsp ground ginger

• 1/8 tsp ground cloves

• 1/8 tsp ground cardamom

• Pinch of black pepper

• Pinch of salt

• 1–2 tsp monk fruit sweetener (or stevia, to taste)

Optional:

• Splash of heavy cream or coconut cream for richness

• A few drops of chai concentrate (sugar-free)

• Toppings: whipped cream, toasted coconut, chopped nuts, or berries (low-carb)

Instructions

1. Mix ingredients:
   In a small bowl or jar, combine almond milk, chia seeds, vanilla, spices, sweetener, and salt. Whisk or shake well to combine.

2. Let it thicken:
   Cover and refrigerate for at least 3 hours or overnight, stirring once after the first 30 minutes to prevent clumping.

3. Serve & garnish:
   Stir before serving. Add optional toppings like whipped cream or cinnamon dust if desired.

Blog Post Title Four

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Be clear, be confident and don’t overthink it. The beauty of your story is that it’s going to continue to evolve and your site can evolve with it. Your goal should be to make it feel right for right now. Later will take care of itself. It always does.