Matcha (aka Green Tea) Steamed Cake (Low-Carb, Gluten-Free)

This is a quick, easy, and delicious cake recipe you can make even when you're on the go. It's a knockoff of Japanese green tea steamed cakes often sold in convenience stores. The total time spent on prep and cooking comes out to 10 minutes, and if you cook it in a coffee filter or even wax paper, you can take it anywhere with you. I've seen variations of the steamed cake sold with different toppings, such as red beans in this case. I didn't have red beans, so instead I ate mine this morning with a spread of peanut butter and sugar-free strawberry preserves. I could also see the cake paring well with cream cheese and walnuts.

One serving comes to 3 grams of carbs.

Chinese Steamed Pork Buns AKA Char Siu Bao (Low-Carb, Gluten-Free)

I think this may be my favorite recipe on the blog so far. I whipped it up on a random whim this morning and I can't believe how well it turned out. Usually the recipes I make take a lot of trial and error before I get the taste right. This was so good that I started eating before I even finished taking pictures. The filling is savory and sweet, and the sesame oil in the bread balances out the cinnamon. Overall, this makes for a very delightful and filling breakfast or lunch. You could of course try your own variation of filling and bread spices; the flavors I used are just what I had in my pantry.

The entire recipe is only 5 grams of carbs. On top of that, it takes less than 10 minutes to prep and cook.

The Ultimate Comfort Food: Flax Meal Porridge (Low-Carb, Gluten-Free)

It's things like this recipe that make me want to get up early in the morning. I'm usually the kind of person who hits snooze about 5 times before getting up. But whenever there's a box of flax in my fridge and frozen berries in my freezer, I find myself getting too excited for breakfast to hit snooze more than twice. Oh, how I love flax. I love its many different textures, I love how it keeps me full for hours, and I love how a $1.99 box of it can last me an entire month. Most mornings I have flax either as minute-mug cake with ricotta, or as porridge with a side of bacon and eggs. I'll even mix flax into my savory foods and have it for lunch and dinner. One day I plan to erect a monument to flax, but I'm still working on the funding for that project.

This recipe comes to at most 6 grams of carbs per serving. (You could cut all the optional ingredients I added, and it would bring the carb count down. I just wanted to show how versatile the recipe is.)