Chicken and bacon go so well together and using the slow cooker makes this such an easy dish to prepare, ideal if you have a busy day ahead. Just put the ingredients in the slow cooker and cook for 8 hours, then it only takes minutes to prepare a tasty meal. This recipe uses dried herbs which are ideal, but if you are not keen on this combination then just use a combination of your favorite herbs, such as dried parsley.
The keto diet may be all about the fat, but that doesn’t mean protein doesn’t play an important role too. Too much of it, and you’re no longer in ketosis. Too little of it, and you risk losing important muscle mass. So while you’re busy cooking everything in butter, don’t forget that 15 to 30 percent of your calories should be coming from a protein source. And what’s one of the most popular, accessible, and easy-to-cook proteins available? Chicken, of course.

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Vegetable wraps. Don’t throw out those leftover leafy greens, use them like a taco shell or wrap instead. Some vegetables that make good vegetable wraps are collard greens, butter lettuce, cabbage leaves, swiss chard, and Lacinato kale. These veggies will also provide you with one of the best ways to get more fiber, mineral, vitamins, and antioxidants into your keto diet. Some of our favorite vegetable wrapped recipes are Low Carb Corned Beef Cabbage Rolls, Spicy Pulled Pork Lettuce Wraps, and Vegetarian Greek Collard Wraps. Feel free to use whatever leafy vegetables you’d like with these keto recipes.

Chicken and citrus go really well together and this dish is no exception. The garlic, lemon and oregano give the meat a real Mediterranean flavor. This dish would be ideal for a summer barbecue and the recipe is versatile – change the veggies for your favorites, or use pork or shrimp instead of the chicken. Just remember to soak wooden skewers before loading them or they can burn.
How am I JUST coming across this recipe after almost two years of being keto? This is THE ONE!! After I made the first loaf, I knew this was going to be used for my Thanksgiving stuffing. I did a test run, and, no lie, you cannot tell that this is a keto stuffing! I’m downright giddy! So I made six loaves of this amazing bread today and put them in the freezer for Thanksgiving. Thank you from the bottom of my heart for this recipe. I’m making two more loaves tomorrow for sandwiches and toast. Oh, and I used all the ingredients, including the optional ones, and the results were perfect. Hands down the best keto sandwich bread out there (and I’ve literally tried dozens).
Hi Maya, I’m new to your website and I’m anxious to try out this bread recipe. I’m helping my 27 year old son lose some weight. He’s on some pretty potent medication that has caused him to crave carbs thus putting on quite a bit of weight over the past few years. Since I’m his caregiver and also a Certified Nutritionist, I’m looking for some healthy alternatives to make his transition a bit easier and he loves bread.
Hi Melissa, Are you beating the whole eggs? It needs to be egg whites only. Whole eggs will never form peaks. Adding a little cream of tartar helps, as well as making sure you start with a very clean bowl (preferably not plastic if you’re having issues). Having the egg whites at room temperature can be a little easier, too, though I usually don’t need to. Hope this answers your question!
Get some sweet corn extract and follow this recipe. All you’ll need is many of the same healthy ingredients that we’ve already talked about like butter, almond flour, flaxseed meal, and eggs. However, the secret ingredient that takes these keto cornbread mini loaves to another level is jalapenos. They give these mini loaves an extra kick for your taste buds and your well being.

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How am I JUST coming across this recipe after almost two years of being keto? This is THE ONE!! After I made the first loaf, I knew this was going to be used for my Thanksgiving stuffing. I did a test run, and, no lie, you cannot tell that this is a keto stuffing! I’m downright giddy! So I made six loaves of this amazing bread today and put them in the freezer for Thanksgiving. Thank you from the bottom of my heart for this recipe. I’m making two more loaves tomorrow for sandwiches and toast. Oh, and I used all the ingredients, including the optional ones, and the results were perfect. Hands down the best keto sandwich bread out there (and I’ve literally tried dozens).
This dinner recipe is as impressive as a restaurant meal, but it’s so easy to put together. So, no excuses for eating out again, we’re dining in tonight! The salmon and asparagus spears are seared in a single pan, then the hollandaise is quickly whipped up in a blender. Anyone can make hollandaise using this method, yes that means you. Even if you’ve broken this sauce a million times, you’ll have this on the table in no time. I chose salmon and asparagus, but you could easily substitute ...
I’m so glad you love it, Tanya! Yes, $17 sounds like a lot for xanthan gum. I use this one here. Swerve is sweeter than erythritol, so you’d need less of it – I have a conversion chart here. You’re absolutely right about the xanthan gum and texture – it will make the bread more chewy. It will still be more of a “light and fluffy” bread, but definitely less muffin-like with the xanthan gum. I haven’t tried add-ins yet – let me know how it goes if you try! 

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This bread was very good. I have made many keto breads over the past 18 months and I liked the taste, texture and crumb of this one. I did include one big change in making it, though. I always keep powdered egg whites in the pantry to reduce having to find uses for dozens of yolks not utilized in keto recipes. I used a half cup of powdered whites, 1 tsp cream of tartar and 3/4 cup of warm water in my stand mixer. Beat at low speed until all the lumps are dissolved and then at high speed for 6 to 8 minutes. This produced a large bowl full of very stiff whites perfect for standing up to folding into a stiff batter. I buy the powdered eggs online for about $15. A one pound package is the equivalent of 90 non-GMO, USDA certified, USA raised eggs and always on hand. I have found over the years that these are less expensive than fresh eggs with no waste from unused yolks. They are great for meringues, puddings, cakes, etc and can be stirred into batters without reconstituting – and no separating eggs or worrying about errant yolk in the whites. My bread also cooked quicker. I placed it in a preheated 325F oven and it was light brown at 37 minutes. I tented it and 18 minutes later the interior temp was 206F. It was great toasted for breakfast the next morning and I am looking forward to French toast this week, too. Thanks for the recipe!

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Really miss bread! Made per recipe including options. Looked really good. Sliced good. But it had spots and tasted very much like eggs. Could not get past egg taste. Next day made grilled cheese sandwiches. Texture was good and sandwich looked great. Again tasted too much like eggs. May try again using less sweetner and lots less eggs. However I will be trying your other recipes.
Get some sweet corn extract and follow this recipe. All you’ll need is many of the same healthy ingredients that we’ve already talked about like butter, almond flour, flaxseed meal, and eggs. However, the secret ingredient that takes these keto cornbread mini loaves to another level is jalapenos. They give these mini loaves an extra kick for your taste buds and your well being.

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Hi Mindy, That sounds very odd. The salted butter is probably why it was too salty, but I think one of your ingredients must have gone bad, because the bread shouldn’t have a bitter or sour taste at all. Or did you use baking soda instead of baking powder? That would taste both bitter and sour, so that could be it. It needs to be baking powder, not baking soda. Hope you’ll try again!
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