Low Carb Keto Chicken Pizza Crust

This is fairly new to me, it never dawned on me to use ground up chicken as a pizza crust. Now that I have it’s out of this world! 


I had my doubts at first, it seemed like an odd alternative. Wouldn’t there be a strong chicken flavor? Would it hold up to the toppings? Would my family even like it?! That’s a biggy around here, pizza is a sacred thing in my family. You monkey with it and you might as well become an outcast. Ok, that might be exaggerating it just a bit 😏 but all the same, pizza is a serious food for my family. Especially when my mom makes the dough from scratch and uses homemade Italian seasoning, homemade pizza sauce, etc. You can understand my apprehension in making a chicken pizza crust. 


Mine is an easy recipe, you can do this one of two ways: buy ground chicken meat from the store or put raw chicken breasts in the food processor(which is what I did).  I made enough ground chicken for two sheet pans worth of pizza. Please note that during the baking process the chicken crust will shrink up. If you see in the above picture I had pressed a thin layer of ground chicken out all the way to the edge of the pan. The shrinkage isn’t too bad though, still was able to cut it into 15 pieces.

What you’ll need:

3 1/2 pounds raw boneless, skinless chicken breasts, thawed completely

1 tblsp Italian seasoning, homemade or otherwise

1 tbslp pizza dough seasoning, optional*

1 c grated parmesan cheese

3/4 c shredded mozzarella cheese

1 tsp black pepper

Directions

Depending on the size of your food processor will determine how many chicken breasts you will be able to fit in it at one time. I have a 7qt bowl on my food processor so I’m able to fit three chicken breasts in at a time. You’ll want to process it down till it looks like a pate. Yummy! Only don’t eat it, k? 

Once your chicken is ground down, add the remaining ingredients and mix thoroughly. Divide the mixture, line your sheet pans with either non-stick foil or parchment paper sprayed with non-stick cooking spray and flatten out the chicken mixture evenly on each pan. 

Bake in a 400 degree oven for 20 minutes for a lightly browned crust. You can increase the temp to 425 if you want a darker crust. Once baked, add your favorite toppings! One pan was a supreme pizza and the other was half meatza and half Hawaiian-ish. 


Once you add your toppings, you’ll want to pop it back into the oven for 10 minutes. Just long enough for the cheese to melt. Before you cut into it let it rest for about 5 minutes, trust me it makes it ewsier to handle and less likely to burn your mouth! 

This is a nice safe pizza crust version for those with nut and egg allergies. Carb counts will vary according to the toppings you use so please take note of that. The crust is virtually carb free which makes this a safe option for those on induction and a nice break from cauliflower crust. Changing things up helps to keep this low carb keto life a little more interesting and less likely to fall off the wagon. 

I must say though, the next day the pizza was even better! I couldn’t even taste the chicken, all I could taste were the pizza flavors. And the crust held up perfectly! Now, does it get crunchy like a bread dough crust? Nope. Unless you burn it and then you might get close to a more traditional crust. It’s meat, it is what it is and what it’s not is your body will thank you for in the long run! Plus this pizza is more satisfying, fills you up faster. Meat will do that, you won’t be able to eat the entire pan unless you’ve been fasting. I was only able to eat three slices, now with regular high carb pizza I can easily eat half a pie and still want more as a midnight snack. 

My pickiest eater, G-Man, scarfed his pianeapple pizza! He really liked it, but he admits it’s not as good as a regular crust. Dude is preaching to the choir! 

Before I forget…what is pizza dough seasoning? It’s something we make and use in our regular pizza dough. It enhances the flavor. Basically is parmesan cheese and other seasonings, very awesome stuff. I used a tablespoon of each but you can just get by with a tablespoon of Italian seasoning no problem. 

Play with the seasonings, toppings, have fun and have a blessed week! 

Easy(Lazy) Jalapeno Popper Chicken Casserole/Soup

Tonight I based this recipe off of a recipe called Lazy Chicken. Basically, you take a chicken breast, add a dollop of cream cheese mixed with chopped jalapeno peppers and cheese mixed in, cover with bacon slices and bake it. Sounds amazing, but I knew my family might prefer it a bit broken down. Which is what I did! 


What you’ll need:

1 1/2-2 pounds chicken, thawed and cubed
2 bricks cream cheese, soften

1 green onion, sliced thinly

2 garlic cloves, minced

1 pound bacon, lightly fried and drained

2 c shredded cheese, divided

1/2 c pickled jalapenos, chopped

Directions

Chop chicken up and blot dry with paper towels, set aside covered. Partially fry up bacon, drain on paper towel and set aside.
In medium bowl combing softened cream cheese, sliced green onion, minced garlic, and 3/4 c shredded cheese. Stir chicken into cream cheese mixture and spread out into a 9×13 pan in an even layer. Cover top with bacon and bake in a 375 degree oven for 40-45 minutes, uncovered. Afterwards, add remaining cheese on top and bake for 10-15 minutes. Remove from oven, let it cool for 5-10 before serving

NOK NOTES:

It looks soupy, letting it sit out to cool before serving will help it to tighten up. This can be served with tortilla chips(if you can handle the carbs), salad, or eaten by itself. I ate mine just as is, very filling too! For 1/10th of a serving it comes out to 1.3g net carbs, so not only is this incredibly low, but did you notice that I didn’t mention salt in the ingredients list? With a pound of bacon on top you really don’t need any extra salt. Now, I leave it up to you if you want to add some black pepper. 
In my above picture I didn’t let it cool before serving. I dished mine out as soon as I pulled it from the oven. Hence why I call it soup on my Instagram post. You don’t have to let it cool if you don’t want to. Serve it immediately, whatever floats your goat! Leftovers are great the next day on low carb wraps and on salad! 

Hope you enjoy and happy low-carbing!!!

Low Carb Tuscany Peasant Soup

What you’ll need:

1 pkg Italian sausage links, remove casing, chop

1 small onion, chopped

2 stalks of celery, washed and chopped

2 tblsp coconut oil

3 garlic cloves, minced

3 zucchini, peeled, slice lengthwise and slice into quarter to half inch slices

1 can tomato sauce, find one with the lowest carbs if possible

1 can beef broth

1/2 c heavy cream, optional

2 tblsp tomato paste

Granulate stevia to taste, cuts through the acid

Salt and pepper to taste

5 leaves of fresh basil, chopped

Fresh Parmesan, garnish

In small dutch oven over medium heat, sautΓ© onion and celery in coconut oil. Cook till transparent. Add minced garlic, cook for 30 seconds and add sausage. Cook till sausage is mostly cooked through about 10 minutes. Stir in zucchini slices, add tomato sauce and beef broth. Bring to boil, reduce temp and simmer for 15 minutes. 

To thicken, add tomato paste, heavy cream. Now season with salt, pepper, and a little stevia. Five minutes before serving, add fresh basil. This will preserve the basil flavor. 

Garnish with freshly grated parmesan cheese and enjoy!

Nutritional Information(according to MyFirnessPal)

Calories: 208

Fat: 8.2g

Carbs: 13.4g

Fiber: 2.7

Net Carbs:  10.7g

I love the fresh basil flavor the most! This a great soup to have on a chilly night, and can be made into a topping for spaghetti squash. Just leave out the beef broth and you’ll have a nice thick low carb meaty Italian sauce. 

NOK TIPS:

This can be made dairy free by leaving the heavy cream out entirely. Which is why I mention it as optional. 

Any sausage can be used, not just Italian. I used a mild Italian sausage, but you can use hot, bratwurst, or kielbasa. Turkey or chicken sausage can also be substituted. 

Hop you all have a blessed week! 

Lazy Day Goodness

I love having days where I don’t have to worry about what to make for dinner because dinner was taking care of itself in the crock pot. Which left time for other fun things…like laundry, school work with G-Man, and trying out an oh so yummy peanut butter cookie recipe! I might have to make a second batch tonight just because they are THAT good! 

What you’ll need:

1-2 pounds frozen chicken breasts, boneless and skinless

1 tblsp paprika

1 tblsp granulated garlic

1/2 tbslp black pepper

2 tsp kosher salt

1/2 tblsp onion powder

1/2 tbslp cayenne pepper, or less if you wish

1/3 cup peanut oil or coconut oil

Directions:

In a 4-qt crock pot add everything and cook on low for 8-10 hours. Just before serving shred with forks or hand mixer(love this method). Serve over salad, on low carb tortilla wraps, or on romaine lettuce leaves. 

Nutritional Information(according to MyFitnessPal per 1/8th serving)

Calories: 301

Fat: 14.7g

Carbs: 2.5g

Fiber: 0.7g

Net Carbs: 1.8g

Have mercy this is an easy recipe! Just sprinkle your seasoning over the chicken, slap a lid on it and just like Elsa, let it go. πŸ˜‰ As always season to your liking, I added more because I have to make more for my family. This freezes nicely too! You can easily make more in a larger crock pot and portion it out into freezer bags to keep for future meals. I highly recommend that. 

Ok, are y’all ready for some gluten free, low carb, dairy free, and sugar free cookies?! These are crazy good…

What you’ll need:

1 egg

1/2-1 cup granulated sweetener, I used Stevia

1 cup natural peanut butter, smooth or crunchy

1 tsp vanilla extract

Preheat oven to 350 degrees F. Line baking pan with either non-stick foil, parchment paper, or silicon baking mat. 

Combine everything in a medium bowl. Using a melon baller, scoop cookie dough, release into your hand and gently roll into a ball. I was able to get 24 balls. Use a fork and lightly press on top to create a crisscross pattern, or use your fingers. Either will work. Bake for 10-12 minutes. Let cool on pan for a few minutes before moving to a cooling rack. 

Nutritional Information(according to MyFitnessPal for 2 cookies)

Calories: 134

Fat: 11.1

Carbs: 4.3g

Fiber: 1.3g

Net Carbs: 3g

Please note, these are fragile. Because it lacks the stability from coconut or almond flour they do break easily. Now, with that  said, I am going to make another batch and use some dark chocolate to either dip the bottom half of the cookie in or drizzle it over the top. Also note, if you use Stevia in this recipe, as I did, DO NOT use the max amount. It is way too much. Start with a half cup, taste the batter after you’ve mixed it, and add more if needed till you get it to where you like it. 

These are incredible, no joke! Been having a devil of a time keeping G-Man out of them!!! He says they almost remind him of the “real” peanut butter cookies. Nice to know I make fake cookies now. πŸ˜’ Kids lol! 

Please let me know what you think below, share, pin, or reblog. 

Have a blessed week! 

LC/GF Chocolate Cake & Buttercream Frosting Review

Hey everybody!

If you are following the Night Owl Kitchen Blog on Instagram and/or Facebook then no doubt you know where this post is going to go. 😏

Friday was a busy cooking day here, mostly because of G-Man. Those of you who have been following since the beginning know that I’m a control freak in the kitchen and really don’t let kids (mine or anyone elses) help that often. But I gave in since he was so determined to make anything. He had my Memaw’s olf Pillsbury cookbook out asking if he could make a thick crust pizza. I kept telling him no, that’s not low carb. Finally I told him, ok, you can help me make dinner. He wasn’t too interested in in what I had planned until I showed him some Googled images. That’s when his eyebrows shot up and he said “whoah”. But that’s for another post! 

He didn’t want to stop after helping with dinner. No, after getting dinner into the oven he asked me if we could make a dessert. Kid you’re killing! He asked me to make REAL brownies, you know high carb, one bowl Baker’s chocolate brownies. Yeah those. So we compromised, I pulled out the low carb family cookbook that mom and I have spent the last few years putting together. These are mostly tried and true recipes that we’ve been making since 2011, and there are some recipes in there that are waiting to be made. This low carb chocolate cake was that recipe!

Let me preface this by saying, this cake is crazy good! This was my first time making a low carb double layered cake complete with a low carb frosting. Most of the desserts I make are simple(i.e. brownies, fruit desserts, coconut pound cakes, etc.). G-Man helped with every part of this recipe, which original credit is giving to Tropical Traditions. We did have to make a little change to the original recipe, in order for this to be truly low carb we swapped out the sugar and used granulated stevia, which measures cup for cup. We don’t keep much liquid dairy in the house anymore, so for that we measured out half a measurement of heavy cream and made up the difference with water to simulate half n half. But you can certainly use whatever you have on hand. 

G-Man measured out the ingredients, while I whipped up the wet he stirred together the dry. Of course, the reward for such amazing help is getting to lick the beaters and batter bowl. Family tradition around here! πŸ˜‰ I waited for his seal of approval and boy did he give it! The little fiend even pinched a few bites of batter right out of the cake pans!!! Apparently he liked it A LOT! Thank goodness, he is so hard to convince sometimes but I guess letting him help out with the whole process made it worthwhile for him. 

So, where’s the recipe?

I haven’t received permission from Tropical Traditions to share it here on my blog. But you can click HERE for the original recipe, just remember to swap out the sugar for a low carb granulated sugar option. We buy the Great Value brand of Stevia in the Raw, it’s actually pretty good! Have yet to notice any bitter aftertaste and it measures cup for cup, which makes it easy to use.

Overall, the cake recipe is easy to put together. G-Man got to experience measuring out coconut flour, Dutch processed cocoa powder, and learned that sometimes you have to get creative with a thick batter. Indeed this stuff is thick, but that’s the nature of coconut flour. Surprisingly it wasn’t a suck all the moisture out of your mouth kind of dry cake. But you can tell that it is made with coconut flour and that’s why the next time I make it(yes there will be a next time) I’m gonna add a spoonful of sour cream and replace some of the coconut flour with almond flour. It’s not an unpleasant cake at all if you’re used to using coconut flour in baked goods, or you’re so desperate for a low carb dessert you don’t care! LOL! I know that feeling, when you don’t really care what it is as long as it’s low carb and pretty good you’ll eat it in order to kill that craving! This cake recipe will take care of that and then some!

Once we got the cake into the oven we talked about “frosting options”. Which let’s face it, when you’re doing low carb you’re pretty much left with maybe one or two ideas. And he didn’t like either one. So that’s when I took to Google and found this incredible low carb buttercream frosting that blew us away. It tastes like the real deal only better because it’s not going to send your bloodsugar through the roof or make you feel guilty later on for eating a large piece. Truly, there is no judgment here, I will serve up large pieces if that’s what you want. Just saying. πŸ‘πŸΌπŸ‘πŸΌ Low Carb Yum (<–click for recipe) came through for us with flying colors! Again we had to fudge our way through it, no pun intended. We used only granulated stevia as our main sweetener and wound up adding an extra 4 tablespoons of stevia to cut through the bitterness of the cocoa. If you can, use two different sweeteners to help sweeten the cake and frosting. Just like the cake, it’s an easy recipe, comes together quickly, and is so rich! Didn’t feel like I was eating something low carb, it felt absolutely sinful. 😈😜

I sincerely hope you all give this cake a try, it really is a wonderful dessert would be perfect for a birthday, anniversary, get togethers, or just because! Because we mamas need some cake without all the guilt, so get to it!! 

Happy Baking!!

LC/GF Baked Parmesan Chicken

Hey everyone, 

How many here are fans of pork rinds? I sure am, but I will admit that I have been extremely hesitant to use them in lieu of breadcrumbs. I always feared that the meal would taste like pork rinds, which isn’t technically a bad thing but in a way it is. So I jumped into the deep end of the pool, sink or swim, and made this for the family. The only difference is that I used pork rinds instead of breadcrumbs, everything else was the same. 

What you’ll need: 

2 pounds chicken, thawed and fileted

7 oz pork rinds, finely ground

1 cup parmesan cheese

1 tsp dried basil

1/2 tsp dried oregano

1 tsp black pepper

3 sticks butter, melted

1 Tblsp minced garlic

Directions:

Preheat oven to 375 degrees F. Line sheet pan with non-stick foil and set aside. On the stove top in a medium size sauce pan over medium heat, begin melting the butter. Once melted, reduce heat to low and add minced garlic. 

Filet chicken, try to keep your pieces about the same thickness. Set adise in a covered bowl.

Finely grind up pork rinds in food processor. Add to a medium size bowl and stir in parmesan cheese, basil, oregano, and black pepper. 

Take chicken, coating and sheet pan to the stove and begin assembling. First begin by placing chicken, one piece at a time, in the melted garlic butter and the rind into the pork rind coating. Once completely coated move to lined sheet pan. Easy! Continue this step until all the chicken fills the pan. Take the remaining pork rind mixture and spread it out over the chicken and drizzle the rest of the garlic butter over the top of the chicken. 

Bake for 40 minutes, or until the coating is golden brown. Serve over your favorite salad, in low carb wraps, or with spaghetti squash with a marinara sauce. 

If you want to reduce the amount of butter please feel free to do so. I like for this recipe to be super buttery, but you can do it however you like. The pork rind coating didn’t crisp up like abread coating would, but it was a great alternative and definitely making it again!

 Let me know what you think and if you’ve tweaked it! I love learning about other possible variations. 

Have a blessed week!! 

LC/GF New York Style Cheesecake(Review)

Hey y’all, hope everyone is having a wonderfully blessed Wednesday!! Who here loves cheesecake? Not that I can see a show of hands, but I hope you love it every bit as much as I do. It’s the one sweet thang I miss the most when going lower carb. I know what you’re gonna say, there’s always cheesecake fluff….nope, sorry, this gal has had enough of that stuff and I’m tired of it. It’s not the same without a yummy crust, that creamy baked texture. Yeah, I don’t play around with cheesecake anymore. 

Which is why I am head over heels in love with this recipe!! Talk about tricking the brain and tastebuds, and guilt free! Twas the perfect way to end this single gal’s Valentine’s night, that and a few episodes of Golden Girls! πŸ˜‰


I’ve made several low carb cheesecakes, with and without crust, but there was always something off or missing. Usually the noticeable sweetener after taste was what put everyone off. Even with the aid of some berries on top you’d think it would help. But it never did, just made it taste weirder. Resigned in thinking that I was never going to find a decent recipe I almost gave up. Thank the Lord I misclicked the wrong link because I had intended on clicking on a chocolate version in the search results when I accidentally clicked on the one I’m about the share. 

~Low Carb New York Style Cheesecake~

I only did one thing different from the recipe, instead of add a tablespoon of sugar I instead added an extra tablespoon of Stevia in the Raw. Howecer, I do think the next time I will double the crust…it is so delicious! The next time I make it, oh yeah, there is so gonna be a next time and soon too, I’ll add some lemon zest. Just putting in the lemon juice wasn’t enough for us. Didn’t even know it was there really. So make a note of that if you like a nice lemony flavor. 

I went a little cray cray with the triple berries but I don’t even care. This is an amazing cheesecake with or without the berries. And of course the longer it sits in the fridge it will take on more of that New York Style that we love so much. 

My nephew has requested that I make this again for his birthday, only as a Key Lime cheesecake! All right, if I haven’t convinced you yet to try this recipe, then you really ought to. I am not one to lie about my reviews. If I like something I say so, if it was ok then I make note of it and try to find a way to improve it. But this, oh my word, is a keeper of a recipe! A MUST for any cheesecake lover living a lower carb lifestyle. Well hey, even if you’re not but you want to give it a whirl go for it and let me know what you think! 

Happy Eating! 

Low Carb Crock Pot Chili Dogs

My birthday was last Tuesday and usually I choose a pasta dish complete with garlic bread and salad. This year though, I decided to be good and make low carb meal that wouldn’t monkey with my progress. Ok, how are chili dogs low carb? I know, just doesn’t seem possible but believe me it is and it was amazing!!


Here’s what you’ll need:

1 pound ground beef, cooked and drained

1 medium onion, chopped

3 garlic cloves, minced

1 can crushed tomatoes

1 can tomato sauce

4 tblsp tomato paste

1 can beef broth

1 can black beans 

1 tblsp paprika

2 tblsp chili powder

1 tsp salt

1/2 black pepper

1/4 tsp crushed red pepper flakes, optional

1/4 tsp dried oregano

8 beef hot dogs, sliced

Toppings:

Sour cream

Shredded cheese

Green onions
Directions:

Set 4qt crock pot on low, add everything. Cook 5-6 hours, top with cheese, sour cream, and green onions. 

Nutritional Information: 1/10th serving(according to MyFirnessPal)

Calories: 235

Fat: 10.1g

Carbs: 18.6g

Fiber: 5.3g

Net Carbs: 13.3g

You can easily make this as hot or mild as you like. Just adjust the seasonings to your liking. A handy tip, cook your hamburger ahead of time and keep in the freezer in 1 pound bags. Take it out the night before and when you go to assemble this dish, or any hamburger dish, you won’t have to spend extra time cooking it that morning. It truly becomes a dump and go recipe. One other handy tip, buy garlic that is already minced, just one less step you won’t have to take when putting everything together. It’s become a time saver for me!

The black beans are optional, my family would go crazy if I didn’t add at least one can. I mean, it’s chili and what’s chili without some beans?! You can use any that you prefer, however to lower the carbs even more omit the beans all together. This was a nice treat and I felt less guilty eating it than say eating cheesy stuffed shells. πŸ˜‰

Have a blessed day!

(UPDATED) Low Carb Mayonnaise Chicken


This is such an easy recipe and one net carb per serving! 

What you’ll need:

4 chicken breasts

2 cup full fat mayonnaise or homemade mayonnaise

1 cup grated parmesan cheese

1 tblsp seasoning salt(I used Lowry’s)

2 tsp black pepper

2 tsp granulated garlic

1 tsp onion powder

2 tsp turmeric, optional

Set oven to 375*F. Prep 15×11 glass baking dish with a little mayonnaise(just 1-2 tsp) smeared around. This will help keep the chicken from sticking. Set aside.

In a medium bowl combine mayonnaise, parmesan cheese, and seasonings. Set aside. 

Take thawed chicken breasts and pat dry. Slice in half lengthwise, pat dry again, and begin assembling. Place chicken in prepared pan cut side up. Dole out mayonnaise mixture all over the chicken, using a spoon spread the mayo around to completely cover the chicken. DO NOT COVER WITH FOIL.  Sorry about the caps, but I cannot stress enough to not cover this dish as it bakes. Bake for 45 minutes, or until bubbly around the edges and partly browned on top. 

Serve with a side salad and/or favorite vegetables. 

This recipe can be altered to suit your dietary needs if needed. Use a lite or fat free mayonnaise if you prefer and serve with brown rice and steamed or oven roasted vegetables. I add turmeric to practically everything now, it helps me with my aches and pains. I’ve noticed a big change since last week, I’m able to get around easier without wincing. Just be sure that if you start to use turmeric a lot that you use it with either black pepper or coconut oil. Either one of those will help with the turmeric’s absorption so your body will be able to use it properly. 

Also, turmeric is great for senior dogs too! However, do not give them black pepper with the turmeric, instead use a high quality raw organic coconut oil. 

My mom has requested that I make this recipe again for next week, only she has suggested that I cook it in the crockpot…as a soup. Should be interesting! 😊 I’ll be sure to update this post with my results! 

UPDATE::

Tonight I turned this recipe into a soup/chowder. Seriously, it was amazing! 


This is a yummy low carb, high fat dish and comes out to 6 net carbs per 1/6th serving. Here’s how you turn this sheet pan recipe into a guilt free soup…

1 1/2 pounds chicken, cubed

1/2 medium onion, chopped

2 large carrots, peeled and chopped

3 celery stalks, washed and choppe

6 garlic cloves, minced

2 heaping tblsp coconut oil

2 cups full fat mayonnaise

1 cup grated parmesan cheese

1 tblsp Lowry’s seasoning

1 tblsp granulated garlic

1 tblsp black pepper

2 cups Swanson chicken broth

2 cups heavy cream

In a dutch oven over medium/high heat cook veggies and chicken coconut oil till everything is cooked through. 10 minutes or so. While that’s cooking, combine mayonnaise, parm cheese, seasoning salt, granulated garlic, minced garlic, and black pepper. Stir this mixture into the cooked veggies and chicken, add chicken broth and heavy cream. Reduce the heat and let it simmer for 10 minutes. Serve hot with a side salad. 


And that’s it! Easy. Simply. Ready in 30-ish minutes. Be sure to keep the size of your chicken and vegetabls about the same. It’s weird, or at least it’s weird to me) to eat massive chunks of vegetables with mini chopped pieces of chicken and vice versa.

This was REALLY filling! All that good for you fat, if I had another stomach I would eat another helping! My mom told me it tasted just like she imagined it! This is definitely a keeper, and it’s thick because I made sure to not add a bunch of liquid. So keep that in mind, there isn’t a need to add 6-8 cups of liquid unless you like a runny soup. Me personally I love all my soups to be thick and chunky…like me! 😜 Ha, yeah, never mind. 

Y’all have a blessed week! 

Keto Bread (Review)

Hey y’all!! I know I haven’t done a recipe review in a while and with this particular recipe I will admit I was a tad leery of it. Mostly because I have had the oopsie bread and numerous others like it in the past. The one thing all these recipes have in common are eggs. There’s no escaping it, when you remove gluten from any recipe the go to ingredient to add in its place are eggs. I am still on the look out for a low carb bread that is soy free and still looks like bread with a similar texture. I know, wishful thinking perhaps, but a girl can dream! πŸ˜‰

This Keto Bread recipe provided a nice addition to our Friday night meal of meatball casserole and caesar salad. Click HERE to get the recipe for this bread and to see their scrumptious pictures. Right off the bat what sold me on trying this recipe was that all the ingredients were items that I already had! Almond flour, eggs, baking powder, butter, salt, and cream of tartar. I didn’t have to have psyllium, tapioca, rice or oat flour. The second thing that sold it for me is that it’s 1.3 carbs per slice! That’s a HUGE difference from 11 carbs per slice of store bought bread.

All week I spent a little time each day looking through the reviews seeing if anyone had any questions, concerns, or possible ideas on how to take this basic recipe and do other yummy things with it. That’s when I decided to turn it into cheesy garlic bread, cutting it into sticks was something on the fly at the moment when I realized loaf slices wasn’t going to happen for me.

After checking all the loaf pans in my possession, I discovered that I didn’t have an 8×4 loaf pan(that is going to be remedied soon), instead I had an 8-in round cake pan, which I then lined with Reynolds Non-Stick foil. The recipe said to butter the dish, personally I prefer to reduce the amount of dishes I have to do. But you’re welcome to flour the pan if you prefer. Don’t let my laziness deter you! πŸ˜‰ Resolved on the pan I plan to use, I set about following the recipe to the T! For me baking is something I don’t take lightly, ingredients are expensive(especially almond flour) and this is why I measure carefully. Always. The only time I relax on not measuring ingredients exactly is when I’m cooking, which is totally different.

It really is an easy recipe from egg separating, egg white whipping, to the making of dough. Which you can either usea food Β processor or a hand mixer(I chose the latter, gee wonder why?!). The only part I was remotely concerned about was when I had to incorporate the whipped egg whites into the almond flour dough. My concern was that I was going to lose all that wonderful air, thankfully I didn’t. After letting it bake for 30 minutes, I removed it from the oven and let it cool on the stove top.

After letting it sit in the pan for 30 minutes I sliced off a sliver and was not surprised at the familiar taste or texture. Eggy bread, but not too bad. It was definitely something I could work with! That’s when I began to slice the round “bread” and then each slice was cut in half to make short bread stix.(Yes, I spelled it like that on purpose!) See below…


Those who follow my blog know that I make my own garlic butter(click HERE) by the pound. It’s great to keep on hand, perfect on steaks, in soups, sauces, and shrimp scampi. After I sliced the keto bread, I placed it on a half sheet pan, again lined with foil, and proceeded to dress the stix with garlic butter and mozzarella cheese.

At this point I was still iffy about the final results, with my bread loving family I knew it might be hard to sell it to them. Fingers crossed, little prayers sent up, and dinner was finally ready. Who was first to the trough, why none other than G-Man! Shocked me, this child has come a long way. Just this week I made a chicken parmesan and he ate it without hesitation!! He Β dove into the keto garlic bread and right off he said, “this is like cornbread.” That made me nervous, I hesitated at first and asked him if that was a good thing or a bad thing. Mind you this child is a hard nut to crack, he will like something completely or hate it vehemently! He took another bite and he said……”it’s good!” SUCCESS!!!!!! I felt like Sebastian from The Little Mermaid, “thank you, thank you!”

The rest of the family thought it was ok. Dad was expecting something thicker, crispier just like with regular bread. Mom concurred its texture was a bit like cornbread. And JJ, well I haven’t heard from him yet. Usually he walks through and will tell me “Amanda do good!”

For me…I am pleased, I mean it is what it is, but when you’ve gone for so long without bread it’s a welcomed substitute. It’s definitely a keeper in my book since I can eat it without worrying about it messing up my ketosis or aggravating my lower intestines. I think the next time I make this bread I’ll used my square silicone baking cups and make keto bread muffins. Something I can keep on hand in the freezer and pull out when I want a small breakfast sandwich or a roll to go with a hearty soup. This keto bread recipe would make a decent grilled cheese sandwich, pb&j, or toast it to enjoy with eggs and bacon.

As for making this dairy free, all I can say is try it out and let me know how it goes. I’m still new to the dairy free baking realm and lack the expertise. However I am eager to learn since it is better for me to be as lactose free as possible. I welcome suggestions, as long as they are soy free.

Hope this review has been a blessing to you and perhaps persuade you to try it out! Have a wonderful weekend!!