Keto Bread Roll

These fluffy bread rolls are made with fathead dough. They are gluten free, low carb and keto friendly, Low carb and gluten-free. These dinner rolls are not made with eggs OR cheese and taste incredibly close to regular wheat bread.


Yield: 5 | Prep Time: 10 Minutes | Cook Time: 10 Minutes | Total Time: 20 Minutes
  • 1 cup (100g) almond flour
  • 3/4 cup (50g) keto protein powder (i use casein protein powder)
  • 1 1/2 tsp baking powder
  • 1 tsp xanthan gum
  • 1/2 cup (118ml) hot water
  • 1/2 tsp salt
  • In a mixing bowl, whisk together your almond flour, protein powder, salt, xanthan gum and baking powder.
  • Pour in the hot water and use a spatula to mix the ingredients all together until you get a nice dough.
  • It will be sticky to touch. Wet your hands and take a small chunk of the dough and form into a ball.
  • Place the rolls onto a cookie sheet lined with parchment paper.
  • Bake at 375°F / 175°C for 10-12 minutes or until they are a nice golden brown.
3.3 net carbs per roll.
Nutrition Information:
Yield: 5 | Amount Per ServingCalories: 164 | Total Fat: 11.5g |CARBOHYDRATES: 5.7g | Fiber: 2.4g PROTEIN: 12g

The Keto Cloud Bread with Dairy Free and Egg Fast

The Keto Cloud Bread with Dairy Free and Egg Fast

These cloud breads are a perfect low carb replacement for buns and breads. Use them for egg sandwiches and grilled cheese on the egg fast or for burgers and many other uses when doing keto. This keto cloud bread is a life safer when doing the Egg Fast Diet or regular keto! The recipe also includes a dairy free cloud bread option!

For those who don’t know, Cloud Bread is high in protein and extremely low in carbs, making it the perfect sandwich bread for those on a low carb, gluten free, or grain free diet.

Is there a keto friendly bread?

Cloud bread, or oopsie bread, is very popular with low-carb and keto dieters. Cloud bread is a protein-rich alternative to regular bread and makes an excellent sandwich base or English muffin replacement.


  • 3 eggs, separated
  • 3 ounces cream cheese (or 3tbsp mayo for dairy free)
  • pinch of salt
  • Optional ingredients: 1/2 tsp vinegar / pinch baking powder


  1. Preheat oven to 300
  2. Separate whites and yolks into 2 glass bowls
  3. Add pinch of salt and 1/2 tsp vinegar(optional) to egg whites
  4. Beat at high speed with electric mixer until egg whites are stiff and you can turn bowl upside down. Set aside.
  5. Beat egg yolks and cream cheese (or mayo) gently until smooth.
  6. With a rubber spatula, gently incorporate the egg whites and yolk mixture together
  1. Divide into 6 equal portions, either into a whoopie pan or mound onto regular cookie sheet
  2. Sprinkle with any desired spices
  3. Bake for 20-25 minutes, watching carefully after 20 minutes.


For the Egg Fast diet, 2 Cloud breads = 1 egg and 1 ounce cheese.

For the dairy free option, 2 Cloud breads = 1 egg and 1 fat

Nutrition Information:


2 cloud breads

Mexican keto Casserole

Mexican keto Casserole

yield: MAKES 6-8 SERVINGS.

total time: 50 MINUTES

prep time: 20 MINUTES

cook time: 30 MINUTES


  • 2 cans (10 oz. each) Ro-Tel Tomatoes with green chiles, mild (If you can’t find Ro-Tel tomatoes where you live, use a 14.5 oz. can petite diced tomatoes and a 4 oz. can diced green chiles.)
  • 1 medium-large onion, chopped small
  • 2 T olive oil, divided
  • 1 lb. cauliflower rice (If you can’t find pre-chopped riced cauliflower in your store, chop a small head of cauliflower in the food processor.)
  • 1/2 cup sliced green onion
  • 1 lb. ground beef
  • 1 T Kalyn’s Taco Seasoning Mix (See note)
  • 1 tsp. salt (or to taste)
  • 2 cups + 1 cup grated Mexican Blend Cheese (Use less cheese if you prefer; we wanted it cheesy!)


  1. Dump the Ro-Tel tomatoes into a colander placed in the sink and let them drain while you prep other ingredients.
  2. Heat oven to 375F/190C and spray a large casserole dish with olive oil or non-stick spray. (I used an oval-shaped dish that was 11″ long and 8″ wide at the widest point.)
  3. Chop the onion, heat 1 tablespoon olive oil in a large frying pan, and cook onion until it’s cooked through and starting to get some color.
  4. Add the cauliflower rice and cook over medium-high heat until the moisture in the cauliflower has mostly evaporated and there’s no water in the bottom of the pan, about 3-4 minutes.
  5. Turn off heat and stir in the sliced green onions. Transfer the cooked cauliflower rice to a bowl.
  6. Heat the second tablespoon of olive oil to the pan, add the ground beef, and cook until it’s browned, breaking apart with a turner as it cooks. Add the Taco Seasoning and cook 1-2 minutes more, then add the drained Ro-Tel Tomatoes and cook another minute or two.
  7. Stir in the cauliflower rice, season with salt to taste, and cook until it’s heated through.
  8. Turn off heat and stir in 2 cups grated Mexican blend cheese.
  9. Transfer mixture to the casserole dish and top with another cup of grated Mexican Blend.
  10. Bake about 30 minutes, or until the casserole is bubbling hot and cheese is nicely browned on top.
  11. Serve hot, with things like salsa, green tabasco sauce , Sour Cream, Guacamole, Pico de Gallo, or chopped avocado to add at the table as desired.

Keto Blueberry Biscuits

Keto Blueberry Biscuits

These keto blueberry biscuits are slightly sweet, sugar-free drop biscuits. They are low carb, gluten-free, sugar-free and also full of antioxidants, and have 6g of protein making them the true breakfast of champions! It’s a subtly sweet biscuit filled with blueberries and topped with a sugar-free, lemon glaze!


  • yield: 10
  • prep time: 10 MINUTES
  • cook time: 30 MINUTES
  • total time: 40 MINUTES


Keto Blueberry Biscuits:

  • 6 ounces fresh or frozen blueberries
  • 1 ½ cups of finely milled almond flour
  • ½ cup of coconut flour
  • 1/4 cup of granulated sugar substitute
  • ½ cup of full-fat sour cream
  • 4 tablespoons of unsalted melted butter
  • 3 eggs
  • 1 ½ teaspoons of baking powder
  • ¼ teaspoon of sea salt
  • 1/2 teaspoon of lemon extract

Keto Lemon Icing:

  • 1/2 cup of confectioners’ sugar substitute
  • 2 tablespoons of fresh lemon juice
  • 1/2 teaspoon of lemon extract
  • 1-2 tablespoons of heavy whipping cream


Keto Raspberry Scones:

    1. Pre-heat oven to 375 degrees
    2. Grease with butter a 9-inch cast-iron skillet or line a small baking sheet with parchment paper.
    3. Melt the butter and set aside to cool.
    4. Using an electric mixer combine the sugar substitute, cooled melted butter, lemon extract, and the eggs.
    5. Add the sour cream and combine well.
    6. Next add the dry ingredients (the almond flour, coconut flour, baking powder, and salt) then stir until fully combined.
    7. Lastly, fold in the fresh or frozen blueberries. Note that if using frozen blueberries there is no need to defrost.
    8. Drop the batter by large spoonfuls to the skillet or baking sheet. The recipe makes 5 large biscuits that are considered 10 servings or you can make 10 small biscuits and bake for 18-22 minutes.
  1. If making the 5 large biscuits, bake for 20-25 minutes or until an inserted toothpick comes out clean.
  2. Allow your biscuits to cool for 5 to 7 minutes before you drizzle the lemon icing on top.

Keto Lemon Icing:

  1. In a small bowl, combine the confectioners’ sugar substitute, lemon juice, lemon extract, and the heavy whipping cream. Drizzle over slightly cooled biscuits and enjoy!


This recipe will make 5 large biscuits that are best shared or considered 2 servings each. You can opt to make 10 small biscuits and bake for 18- 22 minutes instead.

The Best Keto Pizza Crust

Learn how to make the BEST and most crispy low carb pizza crust made with fathead dough. This low carb alternative to pizza is great if you are on the keto diet or simply want to cut carbs and is a carb lover’s dream.

Course: Dinner
Cuisine: American
Keyword: crust, dough, fathead, keto, low-carb, pizza, recipe


Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes


Servings: 8 slices


Calories: 249kcal


  • 2 cups Shredded Mozzarella Cheese
  • 1 oz cream cheese (or 2 tablespoons)
  • 1 cup Almond Flour
  • 1 egg
  • 1 teaspoon baking powder
  • 1 teaspoon Italian seasoning optional
  • 1 teaspoon garlic powder optional


  • Cheese shredded mozzarella, fresh mozzarella, parmesan, feta etc
  • Your favorite meats chicken, beef, pepperoni, turkey, etc
  • Your favorite veggies Onion, Pepper, Jalapeno, olives, spinach, etc
  • Your favorite sauce sugar-free tomato sauce, olive oil, ranch, blue cheese, buffalo, etc
  • Herbs Parmesan, Crushed Red Peppers
  • Directions
  • Instructions

    • Pre-heat oven to 450F.
    • Add mozzarella and cream cheese to a large microwave-safe bowl and microwave for 45 seconds.
    • Remove from microwave and add in egg, almond flour, baking powder, Italian seasoning, and garlic. Mix with a spoon until well incorporated.
    • Transfer dough onto a large piece of parchment paper and cover with another piece of parchment paper. Flatten out dough using a rolling pin to about ¼’’ thick. Remove parchment paper and shape with hands if desired.
    • Transfer pizza on the parchment paper onto a baking sheet or pizza stone and bake for 10 minutes.
    • Remove from oven (keep the oven on) and load your pizza however you like with all of your favorite sauces, cheese, and toppings.
    • Bake pizza for another 5-8 minutes or until the cheese is bubbly.


    Serving: 1slice with pizza sauce and cheese | Calories: 249kcal | Carbohydrates: 5g | Protein: 14g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 61mg | Sodium: 443mg | Potassium: 216mg | Fiber: 2g | Sugar: 2g | Vitamin A: 540IU | Vitamin C: 2.1mg | Calcium: 314mg | Iron: 1.3m