KETO BREAKFAST RECIPES

The best keto bread substitute I have ever tried. Just look

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I’m an avid cook and and over the years I have tried just about every low carb technique for making bread substitutes. This one is astoundingly good: Light and fluffy, can absorb egg yolk, tastes almost flavorless and not gritty so it can handle simply being buttered.

Be sure to drink lots of water as psyllium husk is pure fiber.

I modified the recipe below by not using a mixer and making balls instead of hot dog bun shapes.

Recipe: https://www.dietdoctor.com/recipes/the-low-carb-bread

1¼ cups almond flour

5 tablespoons ground psyllium husk powder

2 teaspoons baking powder

1 teaspoon sea salt

2 teaspoons apple cider vinegar or white wine vinegar

1¼ cups boiling water

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3 egg whites

Preheat the oven to 350°F (175°C). Mix the dry ingredients in a bowl.

Bring the water to a boil and add it, the vinegar and egg whites to the bowl, while beating with a hand mixer for about 30 seconds. Don’t over mix the dough, the consistency should resemble Play-Doh.

Moisten hands and form dough into 4 or 8 pieces of bread. You can also make hot dog or hamburger buns. Place on a greased baking sheet.

Bake on lower rack in oven for 50–60 minutes, depending on the size of your bread. They’re done when you hear a hollow sound when tapping the bottom of the bun.

Serve with butter and toppings of your choice. Store the bread in the fridge or freezer.

Tip!

Sprinkle seeds on the bread before you pop it into the oven – poppy seeds, sesame seeds or why not some salt flakes and herbs?

If you make this recipe into 6 pieces of bread they each contain about 2 grams of carbs.

What do you do with the three leftover egg yolks? Béarnaise sauce, of course!

Mini Pizza Egg Bakes

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Have you ever had so many eggs on keto that you never wanted to eat, see, or smell another egg ever again? Well I have. Especially if I am aiming for a nearly no carb day and I’ve been doing my fair share of eggs. So how do I continue to stay the course and not get burned out on the incredible, mostly edible egg? Pizza eggs, of course!

Mini Pizza Egg Bakes

I so badly wanted to put an exclamation point at the end of this recipe title because these little egg pizzas are that good! The base consists of some Italian herb seasoning mixed with mozzarella cheese and the whites of the eggs. The topping is made up of a thin layer of marinara sauce, followed by the yolk of the egg lightly scrambled with your favorite miniature pizza toppings! I have always been a black olive and mild pepper gal but you could use whatever toppings you like, chopped into small bits. Add more mozzarella and bake for a fun twist on your normal egg breakfast!

You can certainly make this in the oven if you want to double or triple the recipe for multiple people or you can make these in microwave safe dishes for something a bit quicker. The execution below uses a microwave to heat the egg base and the broiler setting on my oven to melt the cheese.

Yields 1 serving, 2 Mini Pizza Egg Bakes

THE PREPARATION

  • 3 large eggs, separated
  • 4 tablespoons shredded mozzarella cheese
  • 1 teaspoons Italian herb blend
  • 2 large black olives, sliced
  • 4 large mild pepper rings
  • 1 tablespoon diced red bell pepper
  • 1 tablespoon Rao’s tomato sauce

THE EXECUTION

1. Sprinkle 1 tablespoon shredded mozzarella cheese and the Italian herb seasoning into each microwave or oven safe dish.

Mini Pizza Egg Bakes
2. Beat the egg whites gently just to make them easier to work with. Be careful not to beat them too long or they will become too frothy.

Mini Pizza Egg Bakes
3. Pour the whipped egg whites into each container equally and microwave for 1 ½ to 2 minutes or until the whites are fully cooked. Allow to cool while you mix the yolks.

Mini Pizza Egg Bakes
4. Beat the egg yolk and lightly scramble.

Mini Pizza Egg Bakes
5. Fold the pizza toppings into the yolk and remove from heat.

Mini Pizza Egg Bakes
6. Top the pizza bases with ½ tablespoon tomato sauce each.

Mini Pizza Egg Bakes
7. Add scrambled egg yolk and the remaining mozzarella cheese and heat for 20 seconds in the microwave or broil in your oven until the cheese is melted and bubbly. Serve hot!

Mini Pizza Egg Bakes
This makes a total of 1 serving of 2 Mini Pizza Egg Bakes. Each serving comes out to be 333 Calories, 22.66g Fat, 4.28g Net Carbs, and 25.59g Protein.

Mini Pizza Egg Bakes Calories Fats(g) Carbs(g) Fiber(g) Net Carbs(g) Protein(g)
3 large eggs 214 14.27 1.08 0 1.08 18.84
4 tablespoons shredded mozzarella cheese 84 6.26 0.61 0 0.61 6.21
1 teaspoons Italian herb blend 5 0.08 1.24 0.8 0.44 0.16
2 large (16.6 g) black olives 13 1.14 0.93 0.4 0.53 0.16
4 large mild pepper rings 4 0 0.89 0 0.89 0
1 tablespoon diced red bell pepper 3 0.03 0.56 0.2 0.36 0.09
1 tablespoon Rao’s tomato sauce 10 0.88 0.5 0.13 0.37 0.13
Totals 333 22.66 5.81 1.53 4.28 25.59

This makes a total of 1 serving of 2 Mini Pizza Egg Bakes. Each serving comes out to be 333 Calories, 22.66g Fat, 4.28g Net Carbs, and 25.59g Protein.

The Preparation

  • 3 large eggs, separated
  • 4 tablespoons shredded mozzarella cheese
  • 1 teaspoons Italian herb blend
  • 2 large black olives, sliced
  • 4 large mild pepper rings
  • 1 tablespoon diced red bell pepper
  • 1 tablespoon Rao’s tomato sauce

The Execution

  1. 1. Sprinkle 1 tablespoon shredded mozzarella cheese and the Italian herb seasoning into each microwave or oven safe dish.
  2. 2. Beat the egg whites gently just to make them easier to work with. Be careful not to beat them too long or they will become too frothy.
  3. 3. Pour the whipped egg whites into each container equally and microwave for 1 ½ to 2 minutes or until the whites are fully cooked. Allow to cool while you scrabble the yolks.
  4. 4. Beat the egg yolk and lightly scramble.
  5. 5. Fold the pizza toppings into the yolk and remove from heat.
  6. 6. Top the pizza bases with ½ tablespoon tomato sauce each.
  7. 7. Add scrambled egg yolk and the remaining mozzarella cheese and heat for 20 seconds in the microwave or broil in your oven until the cheese is melted and bubbly. Serve hot!

August 2018
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