Probably the hardest thing for most people to give up on the Ketogenic Diet is bread. Bread, rolls, tortillas, muffins, biscuits…in their traditional form, they are all off limits. The good news is, there are several alternatives to these carby staples, and most of them are pretty good! Of course, they aren’t exact replicas of their carb-filled cousins. But most come pretty close!
If you’re truly missing your BLT or breakfast sandwiches, then you’ve come to the right place! Below you will find four low carb, keto-friendly recipes for bread, muffins, biscuits and even pizza. All of them aren’t for everyone, but guaranteed there is at least one recipe here that will do the trick for you! If you are new to Keto or haven’t seen these infamous bread recipes, you’re in for a treat. Especially the Fathead dough. Its amazing! I’ve made pizza, Rueben sandwiches and crackers out of the fathead dough and every time it’s been fantastic!
90 Second bread
1 Tbsp butter, melted and slightly cooled
1 large egg
1 Tbsp coconut flour
1/4 tsp baking powder
Mix all ingredients with a fork until smooth. Spray a small square or round (depending on bread shape you desire), Tupperware type container with olive oil baking spray. Microwave for 90 seconds. Bread will rise while cooking, but will deflate when cooling. Remove from dish and slice the skinny side to create two bread slices.
Macros: Calories: 204.6, Fat: 17.1 g, Total Carbs: 5.7g, Net carbs, 2.7, Protein: 7.4g
My thoughts on this recipe: Fast & super easy. Great when making a single sandwich, but troublesome when attempting to make multiple sandwiches. Good flavor, but slightly eggy tasting. However, I feel that works to it’s advantage when making breakfast sandwiches! It is great “fried.” Throw a little Kerrygold on either side and fry it up in a frying pan!
Oopsie Rolls (aka Cloud Bread)
Olive oil cooking spray
3 large eggs
1/8 tsp cream of tartar
3 ounces cream cheese, softened
1/8 tsp salt
Preheat oven to 300 degrees. Line a baking sheet with parchment paper and spray with cooking spray. Separate the eggs, keeping the yolk out of the whites. Using a clean electric mixer, whip the egg whites and cream of tartar until stiff peaks form. In a separate bowl, whisk together yolks, cream cheese and salt until smooth. Using a spatula, carefully fold the whites into the yolk mixture. Do not overmix. Your mix should still be somewhat fluffy. Spoon mixture into 6 large mounds on the parchment paper and slightly flatten. Bake 30-40 minutes, until golden brown. Cool for 3 minutes on baking sheet, then transfer to a wire rack to cool completely. Allow to cool before eating, as the texture changes and becomes more like bread as it cools. Makes 6 servings.
Macros: Calories: 87, Fat: 7.4g, Total Carbs: 1.4g, Net carbs, 1.4, Protein: 4.1g
My thoughts on this recipe: Oopsie rolls are a little finicky and easy to overmix or overcook. But when you get them just right, they are good. My favorite way to eat them is with bacon and mashed avocado!
Low carb biscuits
1 1/2 cups almond flour
1/4 tsp salt
1 Tbsp baking powder
1/3 cup sour cream
4 Tbsp butter, melted
Pre-heat oven to 400 degrees. Combine dry ingredients (flour, salt and baking powder) in a large bowl, mix with a fork to remove clumps. Combine the rest of the ingredients in a medium sized bowl. Mix well, until well blended. Pour wet ingredients into the dry ingredients and mix well with a spatula until mixed into a dough like consistency. (Here is where you would add any of your mix-ins from below, if you chose to do so). Grease a muffin tin, then divide dough into muffin tins and bake for 10-12 minutes. Makes 12 muffins.
Macros: Calories: 139, Fat: 12.7g, Total Carbs: 3g, Net carbs, 1.5g, Protein: 4.3g
Cheddar Bay Biscuits: Add shredded cheddar & garlic powder to dough before baking. After baking, brush tops with melted butter.
Blueberry biscuits: Almost a cross between a muffin and a scone. Add sweetener (I prefer Swerve for baking) and real blueberries to dough.
Breakfast biscuits: Add in precooked scrambled egg and breakfast meat of your choice (crumbled bacon or sausage pieces).
1 1/2 cups shredded mozzarella cheese
1/4 cup almond flour
2 Tbsp cream cheese
1 egg, beaten
Parchment paper (super important!)
Pre-heat oven to 425 degrees. Put mozzarella cheese and cream cheese in a microwave safe bowl and microwave for 1 minute. Stir and place in microwave for another 30 seconds. Stir in flour and egg. Mix well. Wet hands and spread dough thin onto parchment paper. Parchment paper is super important, I’ve run out and tried substitutes and the results were disastrous! So definitely, keep parchment paper on hand! Poke tiny holes in dough with a fork to avoid air bubbles. Total cook time 15-20 minutes. Serving size is half the recipe.
Macros: Calories: 436, Fat: 32.4g, Total Carbs: 9g, Net carbs, 7.5g, Protein: 28g
Pizza: bake dough 10-12 minutes. Add sauce, cheese and toppings and bake an additional 8-10 minutes or until cheese is browned.
Crackers/chips: roll out dough extremely thin. Use a pizza cutter to cut into 2 inch squares. Place on parchment paper and bake 10-15 minutes. After 12 minutes, watch careful to ensure that the edges don’t burn.
Bread: roll out dough into 1/4 inch thick square, then use pizza cutter to cut into 4 squares. Bake 18-20 minutes.