Low Carb Cloud Bread

In my search for the perfect Keto friendly bread I’ve tried many recipes.  I came across cloud bread on another site awhile back and decided to try it out.  Cloud bread has been been a staple of Keto dieters online for many years so I felt it needed to be tried.  This recipe is very simple in that it only requires four ingredients.  Odds are you already have them on hand and these can be whipped up tonight!

The flavor has a mild egg flavor which makes sense since they’re almost all egg but this makes them a wonderful addition to the breakfast menu.  They’re best served warm from the oven with butter or sugar free jelly.  Cloud bread stores well in the refrigerator for up to 7 days.  To reheat them place them in the toaster on low to medium and watch them closely.  I’ve noticed when they start to singe they begin to smell strongly of egg so that’s your cue that they’re done!

Low Carb Keto Cloud Bread

  • Servings: 12
  • Difficulty: Easy
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⦁    3 Eggs
⦁    3 Tbsp Cream Cheese (At Room Temperature)
⦁    1/4 Tsp Baking Powder
⦁    Pinch of Salt to Taste
⦁    Garlic, Rosemary, Pepper or Any Other Spices (Optional)

Preheat your oven to 300 degrees Fahrenheit.  A silpat (I love these! Artisan Silicone Baking Mat) on a cookie sheet is helpful when baking this recipe.  Otherwise spray your cooking sheet with non stick cooking spray in preparation for later.  While your oven is heating separate your eggs.  Place the whites in one bowl and the yolks in another.  Choose a larger bowl for your egg whites as you will need the room later on.

First mix the egg yolks, cream cheese and salt in one bowl until smooth.  Add the baking powder to the larger bowl containing the egg whites and whip with a hand mixer (Turbo is good. More power. KitchenAid 7-Speed Hand Mixer) until the eggs form stiff peaks.  This may take 5-10 minutes but be patient.  The key to this recipe is the amount of air contained in the egg whites that gives it that light and fluffy texture.  No pressure here but once you’re done whipping the egg whites it’s essential to perform the rest of the recipe quickly as the mixture will begin to melt.  Take a silicone spatula and quickly but GENTLY fold the yolk mixture into the whipped whites mixture.  It is crucial during this step to stir  them only as much as needed to blend the two mixtures completely without working the air out of it.

img_4138-1Spoon the mixture into 12 even rounds on your silpat/cooking sheet.  If you want at this step sprinkle your favorite spices over the top of your future breads.

img_4140Place on the middle rack of your oven and bake for 18-20 minutes at 300 degrees Fahrenheit.  They will start to brown slightly at this point.  Next set your oven to broil and let the oven further brown the tops of your cloud breads.  Watch them carefully!  Burnt cloud bread isn’t very tasty.

1 Cloud Bread:  35 Calories, 2.7g Fat, 1.9g Protein, 0.3g Carbs, 0g Fiber, 0.3g Net Carbs

Adapted from The Big Apple Mama.

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Bob’s Red Mill Low Carb Keto Bread

We’ve been on a bit of bread kick around here lately.  Finding a decent substitute has been a goal of ours since we started keto.  This recipe is adapted from the Red Mill webpage using one of their many low carb baking mixes.  I try to stay away from anything labeled “low carb” because they’re typically infused with tons of sugar alcohols.  This baking mix doesn’t however it does contain wheat gluten and a small amount of cane sugar.  The net carbs per slice are around 5 net carbs so this is a bread that should be eaten sparingly.  The bread is very dense like a whole grain loaf of bread and it retains some moisture.  Even so it does toast in the toaster.  It’s almost sweet to the taste buds and makes a very good breakfast type bread.

The net carbs on this recipe are dependent on how thick you slice the bread.  When slicing the bread into 20 slices the net carbs works out to 5.1g net carbs per slice.  These slices are about 3/4 the thickness of regular sliced white bread.  You could attempt to slice the bread into more slices which would lower the carb count per slice even further but this might be difficult to do and require a very sharp bread knife.

Bob's Red Mill Low Carb Keto Bread

  • Servings: 20
  • Difficulty: Easy
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  • 3 Cups Bob’s Red Mill Low-Carb Baking Mix
  • 3 Tbsp Canola Oil
  • 3 Eggs
  • 1 1/2 Cups Water
  • 4 1/2 Tsp Baking Powder
  • 7 Packets Low Carb Sweetener
  • 1-1/2 Tsp Vanilla Extract
  • 1 Tsp Pumpkin Pie Spice or Nutmeg

Preheat your oven to 350 degrees Fahrenheit.  In a large dry mixing bowl mix the low carb baking mix, baking powder, nutmeg and sweetener together until well blended.  Make a well in the center of the dry mixture and add the oil, water, eggs and vanilla to it.  Mix well with a fork or whisk until all the ingredients are blended.  This should only take a minute or two.  Spray an 8×4 loaf pan with non stick cooking spray.  Add the bread batter to the pan and spread it out evenly.  Bake at 350 degrees for 50-60 minutes.  Check the center with a toothpick to insure it is done.  The toothpick should come out clean when it is cooked throughout.

One Slice, 1/20th Loaf:  103 Calories, 3.9g Fat, 7.5g Protein, 8.1g Carbs, 3g Fiber, 5.1g Net Carbs

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Adapted from Bob’s Red Mill.

Low Carb Keto Bread

One of the biggest struggles in the Keto lifestyle is adjusting to a life without bread.  Sandwiches?  Toast?  Hamburgers with buns?  All a thing of the past.  Or are they?  Recently I came across a recipe for a low carb ketogenic friendly bread that really takes a bite out of those cravings!  While this bread isn’t difficult to make it does take special attention so some finer details to make it “fluffy” enough to match that feel that only bread provides.  This recipe is adapted from ketoconnect.net.

Low Carb Keto Bread

  • Servings: 20
  • Difficulty: Easy
  • Print

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Preheat your oven to 375 degrees Fahrenheit.  While the oven is preheating separate the eggs splitting the whites and yolks into different bowls.  Add the cream of tartar to the egg whites and beat the eggs with a hand mixer (KitchenAid 7-Speed Digital Hand Mixer) until peaks are formed.  Whipping air into the egg whites at this stage are what gives the bread that fluffy texture.  If you want denser bread go easy on this step or not at all.

Mix the egg yolks, butter, almond flour, baking powder and salt in a food processor (Hamilton Beach 12-Cup Food Processor) until all the ingredients are combined well.  Some lumps won’t matter but it’s best to try and get them all out at this stage.

Add 1/3 of the egg whites to the mixture and continue to process it until it is well mixed.

Critical point!  Add the remainder of of the egg whites to the processor and mix it in.  Do this only long enough to mix it and no longer.  This will insure the air isn’t worked out of the egg whites entirely and add the fluff we’re looking to create!

Finally pour the mixture into a buttered 8×4 loaf pan (Calphalon Bakeware Loaf Pan) and bake at 375 for 30 minutes.  Check the bread by piecing it in the middle with a toothpick.  If the tooth pick comes out clean it’s done.  If there is some dough stuck to it then it needs more time.

One Slice, 1/20th Loaf:  90 Calories, 7.9g Fat, 3.7g Protein, 1.9g Carbs, 0.9g Fiber, 1g Net Carbs

Here is a helpful video if you’re struggling with getting those egg whites fluffy!

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Low Carb Broccoli Slaw

When my wife first showed me the package of “Broccoli Slaw” she picked up from the store I wasn’t sure what it would taste like.  After all it’s coleslaw but made with broccoli stems – not cabbage.  We used this recipe for coleslaw dressing and combined the two.  The result was incredibly easy and very tasty!  This is an excellent side dish for Low Carb Breaded Fish.

Broccoli Slaw

  • Servings: 4
  • Difficulty: Easy
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  • One 16 Oz Package Dole Broccoli Slaw Mix (You can substitute regular old coleslaw mix if you prefer.)
  • 1/4 Cup Thin Sliced Onion (We experimented with green onions and it was great too!)
  • 1/3 Cup Splenda Sugar Substitute
  • 1/2 Tsp Salt
  • 1/8 Tsp Black Pepper
  • 1/2 Tsp Celery Seed
  • 1/2 Cup Mayonaisse
  • 1/2 Cup Heavy Whipping Cream
  • 1 1/2 Tbsp White Vinegar
  • 2 1/2 Tbsp Lemon Juice

Mix the slaw mix and onions in a large bowl and set aside.  Mix the rest of the ingredients thoroughly in a separate bowl.  Pour the liquid ingredients over the slaw mixture and gently mix together.  Chill for several hours and enjoy!

One Fourth of Recipe:  308 Calories, 30g Fat, 2.3g Protein, 7.9g Carbs, 3.3g Fiber, 4.6g Net Carbs

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Low Carb Breaded Fish

It’s that time of the year again!  Fish Fry’s are being held in every church and fire hall in the area.  Being keto doesn’t mean you have to miss out!  There are amazing ways to fry up breaded fish at home that are sure to satisfy that craving.

Low Carb Breaded Fish

  • Servings: Varies
  • Difficulty: Easy
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  • 2-4 Cod Fillets (Fresh or Frozen)
  • 1/2 Cup Almond Flour
  • 2 Oz Crushed Plain Pork Rinds
  • 2 Eggs
  • 1/2 Tbsp seasoning of your choice
  • Cooking oil or Deep Fryer. (Best purchase I’ve ever made. Farberware 4-Liter Deep Fryer.)

Preheat your deep fryer to 375 or prepare cooking oil in a large skillet by heating it on high.  Start by crushing your pork rinds into a fine powder.  We accomplished this by placing them in a gallon plastic bag and rolling our fists over the bag.  Add your seasoning to the crushed pork rinds in the bag.  We used a belgian style wheat ale seasoning which gave the fish a wonderful citrus flavor. (McCormick Grill Mates Belgian-Style White Ale Seasoning)

Status: Crushed

Whisk two eggs in bowl for an egg wash and pour your almond flour onto a plate.  Take a cod fillet and press it into the almond flour.  This works best if the fillet is damp but not soaking wet.  Next place the fillet in the egg wash making sure to completely wet it without knocking the almond flour off.  Finally place it into the bag of crushed pork rinds and gently shake it up to completely cover the fish.  Fry the breaded fish for 8-9 minutes or until the internal temp has reached 145 degrees as measured by a reliable meat thermometer.  Serve hot and enjoy!

Nutritional Info:  Varies

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Broccoli and Cauliflower Bake

Broccoli and cauliflower are great vegetables to eat as a side dish while on a ketogenic diet.  We are always on the prowl looking for some new way to spice them up.  You can only eat steamed so many times before you get bored!  This dish is relatively easy to make and has a wonderful hint of dijon that blends so well with the parmesan cheese.

Broccoli and Cauliflower Bake

  • Servings: 12
  • Difficulty: Easy
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  • 16 Oz Fresh or Frozen Broccoli Florets
  • 16 Oz Fresh or Frozen Cauliflower Florets
  • 1 1/2 Cups Mayonaisse
  • 4 Oz Cheddar Cheese
  • 3 Oz Parmesan Cheese
  • 4 Green Onions, Chopped
  • 2 Tbsp Dijon Mustard
  • 1/4 Tsp Cayenne Pepper (Adjust to your taste!)
  • 1 Oz Parmesan Cheese (Topping)
  • Morton Salt Lite Salt and Black Pepper to Taste

Preheat your oven to 350 degrees.  Start off by steaming the broccoli and cauliflower for 6 to 8 minutes.  They should remain crisp but tender.  Drain the vegetables and season with Morton Salt Lite Salt and pepper.  Grease a 9″x13″ baking dish and place all the steamed florets into it.  In a separate bowl mix the mayonnaise, cheddar cheese, 3 oz parmesan cheese, green onions, dijon mustard and cayenne pepper.  Spoon this mixture over the broccoli and cauliflower in the baking pan and spread it out as evenly as possible.  Finally sprinkle the 1 oz portion of parmesan cheese over the top.  Bake for 20-25 minutes or until the topping has turned a golden brown.

1/12th of Recipe:  215 Calories, 18.5 G Fat, 6.7 G Protein, 4.4 G Carbs, 1.7 G Fiber, 2.7 G Net Carbs

Adapted from LINDA’S LOW CARB MENUS & RECIPES

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Fried Cabbage with Bacon and Onions

Living in near Pittsburgh Pa we have strong ties to the Polish heritage that runs so strong here.  What ties a group of people together better than their food?  This recipe reminds me of the haluski (Fried cabbage and noodles) that is so often present at family gatherings.  Cabbage is a great low carb food and this dish is a great side kielbasa or just about any other meat.

Fried Cabbage with Bacon and Onions

  • Servings: 6
  • Difficulty: Easy
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  • 1 Medium Size Head Green Cabbage, Chopped Loosely (I used a Mandoline Slicer.  Just Slice the Cabbage in 1/4s and go to town!)
  • 4 Tbsp Butter
  • 3 Slices Bacon, Chopped
  • 1/2 Small White Onion, Chopped
  • 1 Tbsp Worcestershire Sauce
  • Morton Lite Salt and Pepper to Taste

We used our handy dandy T-fal Wok again for this recipe but you can use any large pan.  Cook your bacon over medium heat.  Once the fat begins to cook down and there is grease in the pan add your onions.  When the bacon begins to look crisp add the cabbage, salt, pepper, worcestershire sauce and butter.  Stir the mixture occasionally until the cabbage softens.  I allowed the some of the cabbage to brown slightly which I think adds some complexity to the flavor.  I end up adding more salt or pepper once it’s served but that’s entirely up to you!  Enjoy!

1/6th Recipe:  125 Cal, 9 G Fat, 3.2 g Protein, 9.4 g Carbs, 3.6 g Fiber (5.8 g Net Carbs)

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