If you’re on the hunt for a yummy keto bread recipe, squashbread will be your new favorite go-to. Made from only two ingredients, it’s easy to whip up and doesn’t taste like a compromise. Seriously, this versatile “bread” is about to make sticking to your keto diet oh-so easy.
Squashbread, which is a genius invention by Well + Good writer Kells McPhillips’ dad, requires only two foods: squash and eggs. You can use any squash you’d like, but you should stick with low-carb varieties if you’re on a keto diet. Summer squashes like zucchini are great low-carb options to try. Conversely, winter squashes have higher carb contents, though spaghetti squash is a tasty middle ground.
Then, all you do is roast your squash, discard the rind, mash it once it’s cooled, and then blend with eggs. (You should aim for two eggs for every cup of squash.) Scoop the mixture onto a cookie sheet and bake at 450 degrees for 25 minutes. The result is a crispy, crunchy cracker that’s reminiscent of a flatbread.
And that’s just the beginning when it comes to what you can do with squashbread. Slather it with tomato sauce or pesto, add a sprinkle of cheese, and pop it back in the oven for a personal pizza — or add a dollop of hummus and a dash of red pepper flakes for a spicy, savory snack. You can even smear some avocado on it, add your beans and pickled veggies, and throw on some cilantro if you’re craving a vegetarian taco.
No matter how you choose to enjoy your squashbread, you can feel good about making healthy decisions. Squashes such as zucchini not only balance blood sugar levels by increasing your fiber intake, they also boost your energy and speed weight loss (and not mention that squashes are rich in anti-inflammatory antioxidants). Yum!