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!
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.
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!
The ketogenic way of eating includes a lot of eggs. Having a perfectly cooked hard-boiled egg can make or break your planned meal! So as a helpful hint I’m going to tell you have to make your hard-boiled eggs perfect the way YOU want them!
The trick to the perfect hard-boiled egg is starting off with cold water and ending with cold water. Place your 6 eggs in your empty pot and cover them with cold water from the faucet. There should be at least one inch of water above the eggs in your pot. Place your pot on the stove and set to high heat. Bring the water to a full rolling boil. As soon as the water has come to a full rolling boil take the pot off the heat and cover with a tight-fitting lid. This will keep the heat in and continue to cook the eggs. Here is where you decide how you want your eggs cooked. Set your Owlet Kitchen Timer to match your desired egg consistency to the list below.
For runny soft-boiled eggs (barely set whites): 3 minutes
For slightly runny soft-boiled eggs: 4 minutes
For custardy yet firm soft-boiled eggs: 6 minutes
For firm yet still creamy hard-boiled eggs: 10 minutes
For very firm hard-boiled eggs: 15 minutes
When the timer is up stop the cooking process by placing your pot under the faucet and running cold tap water over them. You can speed the process up by adding ice to the pot after you’ve run cold water for a few minutes. You can store the whole unpeeled eggs in the fridge for up to one week after cooking. We cook enough to satisfy a weeks needs at a time so we always have a quick egg salad meal option. All that’s left to do is crack, peel and eat! Enjoy!
Side note: I feel like this is a good place to add that eggs are not a carb-less food. Eggs contain the natural sugars essential to the development of chicks. Many ketogenic dieters don’t understand that and as a result eat more eggs and don’t count those carbs. Over consumption of eggs might be a contributing factor to some weight loss stalls.
1 50 g Egg: 78 Calories, 5 g Fat, 6 g Protein, 0.6 g Carbs
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!
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!
Sometimes you want a snack. Sometimes you want pizza. Sometimes you want pizza as a snack. Keto snack pizzas are fast, easy and hit the spot when the pizza cravings hit! Made with the ever versatile Mama Lupe Low Carb Tortillas (We just used them as chips!) these pizzas are done in just 10 minutes! While the “crust” doesn’t get as crispy as a thin crust pizza this reminds me of a sloppy New York style slice. You have to support it with two hands to eat it!
1/8 Cup Garlic Basil Marinara Sauce or your favorite low carb pizza sauce. (I used 1/4 Cup in the pizza pictured. Makes a sloppier pizza but I love my sauce!)
1/4 Cup Shredded Mozzarella
Any additional pizza toppings like pepperoni, sausage, grated parmesan or bacon!.
Preheat the over to 350 degrees. Lightly coat a baking pan with olive oil or other non stick spray. (Even better if you have a pizza stone. It will make your tortilla crispier!) Place your tortilla on the pan and evenly spread your marinara sauce and mozzarella cheese on top. Place in the oven once it’s heated for 8 minutes depending on your oven. Then set your oven to broil to finish melting and browning the cheese. Watch it closely so it doesn’t burn! Allow a minute to cool before cutting and eating. Enjoy!
One Pizza with 1/4 Cup Sauce: 170 Calories, 11 g Fat, 11 g Protein, 6 g Net Carbs
I feel as though my entire life I have been lied to. I had never heard of biltong before. Then one day I’m browsing through Amazon looking for some new product to try to supplement my protein and there it was. Braaitime Biltong. I love beef jerky but you can only eat so much before your jaw falls off from the chewing. Also the brands that have low carbs (1 or less per serving) are limited. The reviews for the biltong were rave so I went out on a limb and purchased it. Holy crap. It changed my life. Well maybe not that dramatic but it is VERY good.
Biltong is beef that is dried differently than American beef jerky. Biltong was first made in South Africa around 400 years ago. It is cool air dried beef that is lightly seasoned and hung in a special box to dry. The coriander was added to keep flys away.
How does it taste? One word. Excellent. Biltong reminds me of roast beef. It’s soft and easy to chew. While I’ve read that some brands are oily due to the fat content of the meat this brand was not. Braaitime Biltong is tender, flavorful and an overall compliment to a keto or paleo lifestyle!
So let’s talk about the nitty gritty keto details out of the way. Nutritional information. One ounce of biltong contains 80 calories, 2.5 grams of fat, 1 net carb and 15 grams of protein. It’s made with beef, salt, vinegar, black pepper and coriander. It’s keto AND paleo friendly. It’s a nice little protein packed snack! Order some Braaitime Biltong today! Enjoy!
Breakfast foods can get stale after awhile. We can go through a carton of eggs here in about half a week. Fried eggs, boiled eggs, scrambled eggs etc. Everyone once in awhile it’s nice to change it up a big and have a nice big fluffy omelet! Today I made a great tasting and simple omelet that tastes wonderful! The secret to a good omelet? Lots of air! (And a nice whisk!) Listen up baby birds cos’ I’m going to show you.
Now the secret to making your eggs nice and fluffy in your omelet is air. The first thing you want to do is crack your two eggs into a container that is large enough you can use a large whisk with. Add your heavy whipping cream to the eggs. At this point take your whisk and whip the eggs like they owe you money. I won’t judge. Once you feel them getting slightly stiff it’s time to add other stuff. Break your bacon up into small pieces and add your bacon and ham to the eggs. (I put my bacon in before whisking them. It doesn’t really matter as long as you can get the eggs whisked!)
Melt 1 tablespoon butter in a small skillet over medium low heat. When cooking omelets you don’t want to scorch your eggs before they’re cooked all the way!
The top of your eggs should start drying out but the bottom will burn before it’s cooked all the way through. At this point I usually take two spatulas and flip my omelet over to cook the top part. (It takes some skill and practice. You’ll probably make a few messes before you get the hang of it!) Leave it turned over for 30 seconds or so and then flip it back over. Take your cheese and place it on half the omelet then fold the other half over and leave on the skillet for another 30 seconds to melt the cheese. If you’ve done everything right you should have a great tasting omelet on your plate! Enjoy!
We typically make too many vegetables when we make them. We always encourage our children to eat them but it seems like we always overestimate how much they’ll actually consume. So invariably we will always have a Tupperware container of something green in the fridge that they didn’t eat. Tonight’s quick recipe incorporates our leftover vegetables (and sauce from last nights chicken alfredo) spiced up a bit.
Approximately 1 Serving Brussel Sprouts
One Serving Alfredo Sauce
2 Slices Bacon
Salt and Pepper to Taste.
Chop your bacon up into 1/4 inch pieces and place in a small skillet. Cook the bacon medium heat until it’s browned and crisp. Pour one serving of your leftover alfredo sauce over you brussel sprouts. Reheat your brussel sprouts in the microwave until hot. Stir your bacon pieces into the alfredo and brussel sprout mixture and add salt and pepper to taste. It’s quick, simple and makes use of some of those leftovers! Enjoy!