Simple Keto Pan Pizza

We’ve explored different keto friendly pizzas here at The Bacon Monologues and each has different qualities that make them appealing.  Keto Snack Pizzas have a thin and light crunch crust thanks to the tortilla crust.  The Almost Real Crust Keto Pizza is a full sized pizza with a nice doughy crust that is a great dinner option.  Both are great options for different occasions.  Sometimes you want a simple and filling option for one person.  That’s where the Simple Keto Pan Pizza comes in to play.  The crust is thick and fluffy like a personal pan pizza.  Check it out!

Simple Keto Pan Pizza

  • Servings: 1
  • Difficulty: Easy
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Crust Ingredients:

  • Two Large Eggs
  • Two Tbsp Grated Parmesan Cheese
  • One Heaping Tbsp Unflavored Psyllium Husk
  • One Tbsp Water
  • Lite Salt to Taste
  • One Tbsp Olive Oil

Toppings:

  • One Serving (1/4 Cup) Shredded Mozzarella Cheese
  • One Serving (1/4 Cup) Low Carb Pizza Sauce (Rao’s Homemade Marinara Sauce is a good choice.)
  • Anything else!  (Mushrooms, Pepperoni, Sausage Etc…)

Start by heating a tablespoon of olive oil in a small skillet to medium high heat.  Using an immersion hand blender mix your eggs, water, parmesan cheese, psyllium husk and salt very well.  You want to lift the immersion blender in and out of the mixture to blend some air into it.  This will help your crust be fluffier.  Remember the more bubbles the better!  It also helps to mix your “dough” in a container with high sides so you don’t make a mess.  Once the mixture is well blended pour it into your preheated skillet and try to spread it around in a nice circle.  This will be a little difficult because the psyllium husk rapidly absorbs the water and will thicken rather quickly.  I use a rubber spatula coated with a little cooking spray to accomplish this.  Cook for roughly 3 minutes each side or until it’s golden brown.

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Now set your oven to broil.  If your skillet is oven safe you can leave your crust in it.  If not transfer your crust to a pizza stone or a pan.  Place your pizza sauce, cheese and toppings on your crust.  Place it in the oven and watch closely.  Within 5 minutes or so your cheese will begin to bubble and you’re done!  Total time for this recipe is 10-12 minutes and it’s delicious!  Enjoy!

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Bunless Keto Burgers

Life has been hectic around here the last few weeks with soccer, work and summer yard work starting up.  Having little to no time to plan or cook a meal we’ve had to resort to shaking up old pre-keto favorites and making them low carb!

Summer time around this house means cooking on the grill! We have a Char-Griller 5050 Duo Gas-and-Charcoal Grill and it gets a workout every summer! We fired it up for the first time the other day to make Bunless Keto Burgers.  This isn’t exactly rocket science.  It’s just a burger without a bun!

Bunless Keto Burgers

  • Servings: 4
  • Difficulty: Easy
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  • 1 lb 70/30 Ground Beef Divided Into Four 4 Oz Patties
  • Morton Lite Salt and Pepper To Taste
  • Your Favorite Keto Friendly Toppings!  (Picture is 1 Oz Swiss Cheese, 2 Strips of Crisp Bacon, A Few White Onion Slices, Yellow Mustard and Mayonnaise)

Fire that grill up to medium heat and start cooking!  I generally keep the burgers on one side for 4-6 minutes depending on how thick the patty is.  Once the burgers are charred to your taste and heated on the inside to a minimum of 160 degrees (Food poisoning is bad, mmkay?  Check it with a thermometer!) you’re ready to dress your burger how you like!  No bun?  No problem!  All the flavor of our favorite fast summer time meal with none of the carbs.  Enjoy!

Bratwurst and Saurkrat

This isn’t quite a recipe so I’m calling it a meal idea. Bratwurst and sauerkraut is an exceptionally Keto friendly meal. Growing up in southwest Pennsylvania these foods are common place here. If you do your label checking for specific brands you’ll find that these foods are very low in net carbs!  These beer bratwurst and sauerkraut are from Aldis.  The brand is from Germany called Deutsche Küche.  

  

2 Links and 1 Cup Saurkraut:  556 Calories, 44 g Fat, 30 g Protein, 2 g Net Carbs

Buffalo Chicken Salad

Today’s post is brought to you by the word leftovers.  This recipe is fantastic because it is simple to make with leftovers from another recipe I’ve posted.  Earlier this week we showed you how to make a simple and delicious Buffalo Grilled Chicken Salad.  When you make the salad version you can easily double the recipe and save the leftover chicken breasts to make this effectively making two meals at once.

Buffalo Chicken Salad

  • Servings: 1
  • Difficulty: Easy
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First you’ll need to make the chicken breasts according to this recipe.  Double the ingredients if you intend to make an actual salad and this salad.

Take your prepared buffalo chicken breasts and place them in a food processor to grind them up.  (This is a great food processor to use. Black & Decker 8-Cup Food Processor)

Chop that chicken!

Chop that chicken!

Place the ground chicken in a bowl and set aside.  Next break your celery stalk up into pieces small enough to fit into your food processor.  Pulse until the pieces are finely chopped.  Add the celery to the same bowl as the chicken.  After that add your mayonnaise, salt and pepper, and another serving of the buffalo sauce to the bowl.

Ready to mix!

Ready to mix!

If you want blue cheese in your salad add that too.  Mix well with a spoon and refrigerate.  Split in two for a smaller meal.  You can also add a drizzle of blue cheese salad dressing over top if it fits your macros.  This is a great protein packed lunch from leftovers!  Enjoy!

Entire Recipe (Minus Blue Cheese):  466 Calories, 35 g Fat, 38 g Protein, 1 Total Carb

Quick and Dirty Steak Salad

Ok folks I have to apologize in advance.  Since I started this blog my goal has been to post a recipe a day so that the people following along could have a simple guide to meal planning.  Well today has been hectic with activities and I haven’t had any time to cook anything!  (For your reference.)  This is something I made a few days ago and I put it on the back shelf because it was similar to another recipe I had posted.  The difference here is the prep time.  No time to cook up steak for a salad?  Well the answer to your problems is here…  Steak Ums!  Yes I know this isn’t exactly rocket science but it’s a fast meat to cook when you’re in a pinch and you want a hot salad topping.  I made this salad Greek-ish and you can too.

Quick and Dirty Steak Salad

  • Servings: 1
  • Difficulty: Easy
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  • One Serving Romain Lettuce
  • 3 Servings Steak Ums (Or however much fits in your macros.)
  • Salt and Pepper to Taste
  • 1 Tbsp Butter
  • 1 Oz Feta Cheese Crumbles
  • A Few Black Olives
  • Pepperoncini (If you like a little spice…)
  • One Serving Ranch Dressing

What I like about cooking steak ums is you can throw them in a skillet (I’m in love with T Fal and their thermo spot professional cookware.  It’s relatively inexpensive and everything is evenly cooked!  T-fal Professional Thermo-Spot Fry Pan) with 1 tbsp of butter over medium high heat and they’re cooked in about 5 minutes.  I sometimes put a little malt vinegar on the steak as it’s cooking.  It gives it a nice mellow flavor.  Salt and pepper the meat to taste.  Place the meat over your lettuce, add your feta cheese, olives, dressing and pepperocini to the top and you’ve got a quick and easy steak salad.  Enjoy!