Keto Recipe: Just Can’t Stop!

Just Can't Stop!

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  1. Eating in this way makes me really enjoy cooking again, and more importantly, experimenting!

    This is a spaghetti squash roll up – with diced pot roast mixed with cream cheese, heavy cream and shredded cheddar.


    Split a squash and bake at 375 for 45 minutes, don’t overcook it, it should be al dente. Refridgerate for use the next day.

    Mix roughly 2 cups of chopped cooked meat (i had pot roast on hand) with 1/2C cream cheese, 1/2C shredded cheddar and some heavy whipping cream to thin it out just a bit. I used a mixer on low speed for about 30 seconds.

    Preheat oven to 375 and line a baking sheet with parchment paper.

    Scoop out 1C of the squash and squeeze as much of the water out as you can before spreading and pressing it onto the baking sheet in a rectangular shape. Make it as thin as you can without being able to see the paper.

    Spread 1/2 the meat and cheese mix onto the squash in an even layer.

    Bake for 25-35 minutes, until edges are brown. Leave it in as long as you can. After its been out of the oven for about 60 seconds, use your paper to roll it up!

    Sprinkle with salt.


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