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.

DURATION:

• 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.

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.

INGREDIENTS

• 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

INSTRUCTIONS

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.

NOTES

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:

SERVING SIZE:

2 cloud breads
Amount Per Serving: CALORIES: 172 TOTAL FAT: 14g SATURATED FAT: 8g TRANS FAT: 0g CHOLESTEROL: 220mg SODIUM: 292mg CARBOHYDRATES: 1g FIBER: 0g SUGAR: 0g PROTEIN: 8g

yield: MAKES 6-8 SERVINGS.

total time: 50 MINUTES

prep time: 20 MINUTES

cook time: 30 MINUTES

INGREDIENTS:

• 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!)

DIRECTIONS:

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.

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!

PREPRATION TIME:

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