Faux Bread – Caveman Keto https://cavemanketo.com Weight loss through low carb cooking Tue, 27 Feb 2018 11:11:40 +0000 en-US hourly 1 https://wordpress.org/?v=4.9.10 Low Carb Waffles | Video https://cavemanketo.com/video-low-carb-waffles/ https://cavemanketo.com/video-low-carb-waffles/#comments Sat, 28 Feb 2015 16:32:19 +0000 https://cavemanketo.com/?p=5496 Looking for something special to make for breakfast? Have a hankering for waffles? Tired of eating just breakfast quiche and breakfast muffins? Make low carb Waffles! Waffles are something not easy to replicate on the keto diet but I wanted to make something special for my wife on Valentine’s Day. So I grabbed some Carbquik, …

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Looking for something special to make for breakfast? Have a hankering for waffles? Tired of eating just breakfast quiche and breakfast muffins? Make low carb Waffles! Waffles are something not easy to replicate on the keto diet but I wanted to make something special for my wife on Valentine’s Day. So I grabbed some Carbquik, dragged out the waffle maker, and got cooking!

 

Carbquik Baking Mix
Not sure I 100% believe this product, but it claims to be independently tested for accurate low carb numbers. It performs almost exactly like Bisquick and is the only low carb baking mix I’ve ever come across. Give it a try and let me know what you think!
EZ-Sweetz
EZ-Sweetz is liquid sucralose. In case you weren’t aware, powdered splenda contains carbs as binding agents to get it to look and act like sugar. If you’re making something like a chocolate mousse or a Low Carb Cheesecake, this stuff is perfect. I’ve never seen it in a store before so I stock up on it online. You can get liquid stevia or truvia at somewhere like Whole Paycheck but I like this stuff better.

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Portobello Pizza https://cavemanketo.com/portobello-pizza/ https://cavemanketo.com/portobello-pizza/#comments Mon, 26 Jan 2015 22:05:04 +0000 https://cavemanketo.com/?p=5348 This recipe is inspired by a trip I took to Wegmans grocery store.  If you haven’t heard of it, Wegmans is a huge high end grocery store chain that is known for its massive prepared food section.  I was surprised to find a wide variety of premade keto foods and one of them was Portobello …

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This recipe is inspired by a trip I took to Wegmans grocery store.  If you haven’t heard of it, Wegmans is a huge high end grocery store chain that is known for its massive prepared food section.  I was surprised to find a wide variety of premade keto foods and one of them was Portobello pizzas.  I instantly thought, “Hey, I could make that!” and off I went. These are super simple and can be customized with different toppings to your individual liking. As a bonus, I just got my new FlavorGod pizza seasoning and this was a perfect opportunity to try it out!De-stemmed Portobello MushroomsThis recipe starts with large, Portobello mushrooms.  Wash them off and then cut the stem as low as you can as shown on the left.Sliced TomatoesNext, slice up a tomato.  Protip: To slice tomatoes, its much easier if you use a sharp, serrated knife.Portobello Caps with FlavorGod Pizza SeasoningAfter the ingredients are prepped, its time to deal with the mushrooms.   Drizzle the Portobellos with some olive oil and then season.  I got this great new Pizza seasoning from FlavorGod that I’ve been meaning to try out.Portobello Pizza with Spinach Tomato and MozzarellaAs I said in the start, you can top your pizza with whatever fits you fancy but I choose to start with some spinach, tomato and Mozzarella.More Cheese and Seasoning on Portobello PizzaI added some Monterey Jack, Cheddar  and another dash of FlavorGod Pizza seasoning. These are now all set for the oven!  I ended up using my tabletop convection oven since this all fit on a small pan. The cooking time will vary but you’re just looking to melt all the ingredients and soften the mushroom.Adding Pepperoni to Portobello PizzaI added the pepperoni half way through the cooking process so it would fit on top of the mountain of cheese 🙂Finished Portobello PizzaMmmm, here’s a shot of the gooey cheese and crispy pepperoni as the Portobello Pizzas come out of the oven!Portobello PizzaAnd done!  Here’s the finished Portobello Pizza!
Portobello Pizza
 
Author: 
Nutrition Information
  • Serves: 3
  • Serving size: 1 Pizza
  • Calories: 276
  • Fat: 21g
  • Carbohydrates: 6g
  • Fiber: 2g
  • Protein: 19g
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 3 Portobello Mushrooms
  • Drizzle of Olive Oil
  • 3 tsp Pizza Seasoning
  • 3 slices of tomato
  • 9 Spinach leafs
  • 1.5 Oz Mozzarella
  • 1.5 Oz Monterey Jack
  • 1.5 Oz Cheddar Cheese
  • 12 Pepperonni slices
Instructions
  1. Preheat Convection Oven to 450
  2. Wash and destem the Portobello Mushrooms
  3. Place the mushrooms cap side down on a foil lined sheet and drizzle with olive oil
  4. Sprinkle with Pizza seasoning
  5. Layer spinach, tomato, cheese and another round of seasoning
  6. Cook in the convection oven until cheese has melted or around 6 minutes
  7. Add the pepperoni and cook until the pepperoni is crispy
 

FlavorGod Seasoning Pack
Most seasonings are full of extra fillers and sugar. Not FlavorGod! they guy created a boutique line of seasonings attempting to get rid of the bull and deliver the best mixes possible.
Black and Decker Convection Oven
My convection oven is my best friend. Whenever I am making a dinner for just one or two I always use this over my full sized oven. Meals like Lazy Keto Chicken were designed for this thing, the hot air cooks stuff super fast and uses less energy.
Wusthof Tomato Knife
If you’ve been cutting your tomatoes with a regular knife, you’ve been doing it wrong! This baby has super sharp surrated blades that slice up a tomato with ease. An added bonus is the two pronged spears on the end of the knife for picking up the slices when you’re done!

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Cucumber Sandwich https://cavemanketo.com/cucumber-sandwich/ https://cavemanketo.com/cucumber-sandwich/#comments Sat, 13 Dec 2014 13:37:41 +0000 https://cavemanketo.com/?p=5199 I’m always on the look out for new ideas on what to eat for lunch.  Normally I just bulk cook a huge 5-day casserole and reheat it. However, this week I decided to step back and bit and pay homage to the classic, lunch sandwich! This turned out to be much quicker than whipping up …

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I’m always on the look out for new ideas on what to eat for lunch.  Normally I just bulk cook a huge 5-day casserole and reheat it. However, this week I decided to step back and bit and pay homage to the classic, lunch sandwich! This turned out to be much quicker than whipping up a huge casserole and has infinite flexibility. I used Cucumbers as the faux bread!
Cucumber Sandwich IngredientsHere’s all the ingredients!  Surprisingly, I haven’t bought deli meat since I started keto several years ago.  It was a bit of a pain to check the carb values since they are in a display at the store but the butcher was super nice and I was able to get meats that all had 1g per serving. Additionally, I wanted a spreadable cheese so I got some boursin!Preparing the CucumberThe first step is to cut the Cucumbers in half and then remove the seeds and some of the meat.  I used a melon baller to quickly clear out the seeds but you could also use a spoon.  Also, if the skin is a bit much for you, you can peel some of it off. I tried both ways and liked them both so I don’t think I would bother peeling the skin off next time.Cucumber Sandwich AssemblyFor the main event, I filled one half with the boursin cheese and the other half with meat.  I did one slice of ham, london broil and turkey on each sandwich.Cucumber SandwichThen I folded them together and cut them in half.  I was shocked how well it looked and tasted!Cucumber Sandwich in Lunch ContainerHere’s the finished product all ready for lunch!! One note, I made an entire weeks worth of sandwiches on Sunday but I don’t think I’d do that in the future.  I’d probably make them a day or two ahead of time max.  They did get a little soggy.
Cucumber Sandwich
 
Author: 
Nutrition Information
  • Serves: 1
  • Serving size: 1 Sandwich
  • Calories: 196
  • Fat: 12g
  • Carbohydrates: 7g
  • Fiber: 1g
  • Protein: 17g
Prep time: 
Total time: 
Ingredients
  • 1 Cucumber
  • 1.5 Oz Boursin Cheese
  • Sliced Meat
Instructions
  1. Slice the cucumber in half and use a melon baller or spoon to remove the seeds and some of the meat
  2. Fill one side with a spreadable cheese such as Boursin
  3. Fold deli meat longways and fill the other half
 


GlassLock 17 Oz. Square Food Container
These are my new favorite food storage container! They are good for the refrigerator, microwave and freezer. Additionally, the gasket makes it so they never leak and the lids are super secure.
Melon Baller
Even though fruit is mostly out on the keto diet, it doesn’t mean we can’t use a melon baller! These little guys are great for quickly removing the meat out of veggies or fruit and can even create decorative spheres of veggies for salads.
Swivel Peeler
Back in the day I used to be quite the potato peeler. Of course those days are long gone but there are plenty of turnips, Kohlrabis, and Radishes that need peeling! I’ve used many different models and this one is by far the fastest and least knuckle busting.

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Cheddar Carbquik Biscuits https://cavemanketo.com/cheddar-carbquik-biscuits/ https://cavemanketo.com/cheddar-carbquik-biscuits/#comments Sat, 22 Nov 2014 19:26:05 +0000 https://cavemanketo.com/?p=5130 Growing up our Thanksgiving table always had some Pillsbury Grands biscuits to soak up gravy and for impromptu turkey sandwiches. Traditional wheat based recipes are out for keto but that doesn’t mean we can’t make a good biscuit!  As you know, I’ve been experimenting with Carbquik recently with recipes like my Bacon Keto Pancakes. Today …

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Growing up our Thanksgiving table always had some Pillsbury Grands biscuits to soak up gravy and for impromptu turkey sandwiches. Traditional wheat based recipes are out for keto but that doesn’t mean we can’t make a good biscuit!  As you know, I’ve been experimenting with Carbquik recently with recipes like my Bacon Keto Pancakes. Today I decided to try another Carbquik recipe for Cheddar Biscuits! The results were shockingly good and I’m definitely going to make these for the big day next week!
CarbquikStart by measuring out the Carbquik into a large bowl.Carbquik with ButterThen add the cold, unsalted butter.Carbquik cut with ButterThe recipe calls for the butter to be cut into the Carbquik until it forms a coarse meal.  The easiest way to accomplish this is with two knives and you crisscross them and cut the butter until the chunks of butter get smaller and smaller and coarse groupings form.Biscuit mixture with CheeseNow add in the garlic powder, salt and cheddar cheese.  Mix it all together.Carbquik DoughAdd the liquid ingredients and mix it all together until a dough forms like above.  It wasn’t a particularly doughy dough, a little crumbly.Cheddar Carbquik Biscuits in Muffin Top PanNow form the dough into equal size balls and bake!  I put them in a muffin top pan because I didn’t know how much they would expand.  As it turns out they kept almost the same size as the original balls.  Also, the original recipe says this makes 10 biscuits but there is no way.  Its more like 6 small biscuits or 4 large ones.Cheddar Carbquik BiscuitsAs you can see, they turned out incredibly well! A nice golden brown outside and a warm and crumbly inside.Cheddar Carbquik Biscuit with Bacon and EggsThe first day I served them as a side with some bacon and eggs.Cheddar Carbquik Biscuit Breakfast SandwichThe second day I made breakfast sliders with some sausage, eggs and cheese! These will definitely make the table this year at Thanksgiving!
Cheddar Carbquik Biscuits
 
Author: 
Nutrition Information
  • Serves: 6
  • Serving size: 1 Biscuit
  • Calories: 266
  • Fat: 23g
  • Carbohydrates: 16g
  • Fiber: 14g
  • Protein: 11g
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 2 Cups Carbquik
  • 2 Oz. Unsalted Butter, Cold
  • 4 Oz. Cheddar Cheese, Shredded
  • ½ Tsp. Garlic Powder
  • ½ Tsp. Salt
  • ¼ Cup Heavy Cream
  • ¼ Cup Water
Instructions
  1. Preheat oven to 450 degrees
  2. Add Carbquik to a large bowl
  3. Add cold butter and use two knives to cut int the butter until coarse dough balls have formed
  4. Add in the cheese, garlic powder and salt; mix together
  5. Add in the liquid ingredients and mix until dough forms
  6. Break into 6 equal sized balls and place on a greased sheet
  7. Bake for 8-10 minutes or until golden brown
 

Carbquik Baking Mix
Not sure I 100% believe this product, but it claims to be independently tested for accurate low carb numbers. It performs almost exactly like Bisquick and is the only low carb baking mix I’ve ever come across. Give it a try and let me know what you think!
Chicago Metallic Muffin Top Pan
Ahh, the muffin top pan. It took me weeks to find this beloved device but after I had it in my grasps, the most amazing thing happened, I created the Holy Grail Almond Buns! This is far and away the most popular recipe on the website. The curved yet right angled slop and flat bottom of this pan create the perfect keto bun.
Tovolo 7.5 Quart Mixing Bowl
Most of my large 5day recipes and casseroles are all mixed together before being baked. You really need a giant bowl to hold all the ingredients and this one fits the bill!

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Caveman Keto Recipes: Almond Buns https://cavemanketo.com/caveman-keto-recipes-almond-buns/ https://cavemanketo.com/caveman-keto-recipes-almond-buns/#comments Sat, 27 Jul 2013 22:17:57 +0000 https://cavemanketo.com/?p=3095 Almond buns, the best thing to ever happen to keto, period. These buns are an excellent bread replacement for those on a low carb, gluten free, atkins or keto diet.  They hold up really well and have an excellent taste!  They can be pretty tricky to get right as nothing truly replaces flour for baking …

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Almond buns, the best thing to ever happen to keto, period. These buns are an excellent bread replacement for those on a low carb, gluten free, atkins or keto diet.  They hold up really well and have an excellent taste!  They can be pretty tricky to get right as nothing truly replaces flour for baking purposes.  Hopefully after viewing this video you will have the skills needed to master the Almond Bun!

Check out the original recipe for the full ingredients, tools used and nutrition information:  Almond Buns

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Keto Ham Sandwiches on Almond Bun Minis! https://cavemanketo.com/keto-ham-sandwiches-almond-bun-minis/ https://cavemanketo.com/keto-ham-sandwiches-almond-bun-minis/#comments Fri, 05 Apr 2013 20:52:05 +0000 https://cavemanketo.com/?p=2208 So last weekend was Easter and I made the most amazing Keto friendly, Bourbon glazed ham! The only problem is that I made a 10 Lb ham for just my wife and I … This left us with about 5 Lbs of left over ham. In the past I would have eaten ham biscuits.  Unfortunately …

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So last weekend was Easter and I made the most amazing Keto friendly, Bourbon glazed ham! The only problem is that I made a 10 Lb ham for just my wife and I … This left us with about 5 Lbs of left over ham. In the past I would have eaten ham biscuits.  Unfortunately since we’re on keto, breads out.  Well, I had the awesome idea to repurpose a whoopie pie pan to create mini versions of the famous Almond Buns to make a keto friendly version of ham sandwiches!

Ham Sandwich on Almond Bun MinisHere’s the finished Ham Sandwiches on Almond Bun Minis

Extra Easter HamThis idea all started when I had left over ham from Easter.  As you can see, there is a lot of left over ham when you cook a 10 Lb ham for two people …

Heating Almond Bun Mini IngredientsFirst we’ll make the Almond Bun Minis.  Its the same recipe as the original Almond Buns so I’m not going to go over the whole thing in detail.  However I did want to address the fact that you need warm eggs and hot butter as shown above.  The batter needs to be warm for it to pour well.

Batter with EggsThis is the batter after the eggs have been added but before the butter is added.  I always do it in this order so its mostly liquid after the eggs.

Batter with Eggs and ButterThen once I add the butter, its really liquidy and can be poured well.

Greased Whoopie Pie PanHere is the secret for this recipe: the whoopie pie pan. Much like the original almond buns and the muffin top pan, the whoopie pan allows us to create mini buns for our sandwiches. The fundamental problem here is that without flour, you’re not really able to make a dough, so its basically the egg cooking and sticking the item together. For this reason, it works best to support the bun with a pan like these while cooking them so the shape can set during cooking. If you’re not from New England, chances are you not only don’t have a whoopie pie pan but you probably have never even heard of one.  Its a soft chocolate bun filled with cream.

Almond Bun Minis in Whoopie Pie PanThe batter fits perfectly into 12 buns.

Finished Almond Bun MinisA few minutes later and we’ve got Almond Bun Minis!

Slicing CheddarFor a little more pizazz, I used my cheese slicer to slice up some really thin cheese slices to top my sandwiches.

Sliced CheeseI had some monterey jack cheese around as well so I sliced both.

Ham Sandwich SpreadAnd here’s the spread!  I laid it out so we could easily make some sandwiches!!

Ham Sandwich SpreadJust another angle.  They turned out really well!

Keto Ham Sandwiches on Almond Bun Minis!
 
Author: 
Prep time: 
Cook time: 
Total time: 
Ingredients
  • ¾ Cup Bob’s Red Mill Almond Flour
  • 2 Large Eggs
  • 5 Tbsp Unsalted Butter
  • 1.5 tsp Splenda (optional)
  • 1.5 tsp Baking Powder
  • Slices of Cheese
  • Ham
  • Condiments (Mustard, Mayo, etc)
Instructions
  1. Combine the almond flour, baking powder and splenda; mix well
  2. Warm the eggs in some hot water and then crack and whisk together with the dry ingredients
  3. Microwave the butter then add to the mixture
  4. Split into 12 portions on a whoopie pie pan
  5. Cook at 350 for 9-12 minutes
  6. Serve mini sandwiches with ham, cheese and condiments!
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Almond Bun Stuffing https://cavemanketo.com/almond-bun-stuffing/ https://cavemanketo.com/almond-bun-stuffing/#comments Tue, 18 Dec 2012 00:19:44 +0000 https://cavemanketo.com/?p=1275 Ever since I baked the first batch of Almond Buns I knew I was onto something big. There has been no end to the creativity and uses for the almond buns including pizzas, waffles, endless breakfast ideas and even hor d’oeurves! It remains the most popular article and I think people really enjoy having a …

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Ever since I baked the first batch of Almond Buns I knew I was onto something big. There has been no end to the creativity and uses for the almond buns including pizzas, waffles, endless breakfast ideas and even hor d’oeurves! It remains the most popular article and I think people really enjoy having a low carb option for bread. With Thanksgiving looming, I decided I wanted to create an entire keto Thankgiving feast for my wife and I.  I ended up making a Fried turkey as the main course, along with keto cauliflower mash, cheesy green bean casserole and this almond bun stuffing.  it all turned out wonderfully and I even topped it all off with some keto giblet gravy made from scratch turkey broth!

Finished Almond Bun StuffingAbove is the finished product!  Since we fried the turkey, I cooked the stuffing in a glass bowl.  Let’s get started!

Almond Buns - dry ingredientsThe first step in this recipe is to prepare the almond buns per the original recipe. I won’t go into great detail since its covered in the original article but the main change is to double the recipe and add thanksgiving spices to the dry mix.  I should note that the almond buns are pretty much a blank canvas by default and you can spice them according to the occasion like this version.

Wet Almond Bun BatterOnce you have added the liquid ingredients to the batter, it should look like this.  Make sure it is liquidy and not clumpy.  For this batter, it is very important the ingredients are warm before being mixed so you get the correct consistency.  I warm the eggs in hot tap water before using them and microwave the butter.

Almond Buns, ready for ovenHere are the almond buns, ready for the oven.  I still used the muffin top pan so I could get all of the edges on the pieces.  We are going to essentially create seasoned almond bun croutons out of the almond buns so we need them to crisp up anyway. Finished Almond BunsNow you should have a stack of finished almond buns!

Cubed Almond BunsThe next step is to cut the almond buns into bite sized squares.  This is the first step in the crouton making process.

Croutons ready for cookingNext lay the croutons out on a silicon mat. Bake at 200 degrees for 1 hour to dry them out.

Finished Almond CroutonsOnce the almond bun croutons reach this consistency, aka light brown and crisp, take them out and set them aside.

Diced VegetablesDice the vegetables and set them aside for later frying.

Diced ChorizoFor the meat of this stuffing I went with Chorizo.  Chorizo is a mexican sausage with a nice spice to it which adds a lot to the dish.  They also sell ground Chorizo which is another option if you don’t want to chop it up..

Bacon GreaseFor preparing the Chorizo and the vegetables, I strongly recommend using a 12″ cast iron skillet with a large helping of bacon grease as the frying oil.

Frying ChorizoSince the Chorizo starts raw, fry it in the bacon grease first.  Not only does this cook the Chorizo but this flavors the grease with a nice, slightly spicy aroma.

Vegetables FryingAfter the Chorizo is cooked, push it to the side and add the onions and celery.  Reserve the green onions for later as they cook quickly.

Vegetables and ChorizoOnce the vegetables are translucent, mix all of the items together.

Green onions, vegetables and ChorizoFinally, add the green onions and cook until they are done.

Ingredients in large bowlOnce you’ve finished cooking all the ingredients, transfer the items to a large mixing bowl.

Turkey BrothNow that we have the vegetables all cooked, and the croutons baked, we need to turn our attention to the liquid part of the recipe.  Ideally, you have turkey broth ready to go in your fat separator as shown above. If not, sub for chicken broth.

Stuffing LiquidsCombine equal parts of turkey broth and cream with the eggs to form the liquid component. Then add this to the large mixing bowl along with the croutons.  Mix by hand until the mixture is fully combined. Stuffing ready to bake

Now the stuffing is ready to bake.  Cook at 350 degrees for about an hour to an hour and a half or until the top starts to brown.

Plated Almond Bun StuffingHere is the final product plated with some Fried Turkey, Cheesy Green Bean Casserole, Cauliflower Mashed Potatoes and Keto Giblet Gravy!

Almond Bun Stuffing
 
Author: 
Ingredients
  • 2x Almond Bun Recipe
  • 1 Small Onion
  • 5 Green Onion Stalks
  • 3 Stalks Celery
  • 2 8 oz chorizo sausages
  • 2 Tbsp Minced Garlic
  • 1 Tbsp Parsley
  • 1 Tbsp Thyme
  • 1 Cup Heavy Cream
  • 1 Cup Turkey Broth
  • 1 Tbsp Rosemary
  • 4 Tbsp Bacon Grease
  • 2 Eggs
Instructions
  1. Start by making a double portion of the Almond Bun recipe per instructions with the addition of Parsley, Thyme and Rosemary
  2. Once done, chop up buns into ½ inch sections and bake for 1 hour at 200 degrees until brown and crispy
  3. Chop up the vegetables and the Chorizo
  4. Heat up the oil and fry the Chorizo for several minutes until cooked
  5. Add onions and celery and cook until translucent
  6. Add green onions and garlic and continue cooking
  7. Transfer vegetables and meat to a large mixing bowl
  8. In a separate bowl, combine 1 cup Turkey Broth with 1 Cup Heavy Cream and two eggs, whisk until mixed
  9. Add Almond Bun Croutons to the large mixing bowl
  10. Add liquid to the mixing bowl and use your hands to mix together
  11. Pour mixture into an oven safe bowl and cook for one hour at 350 degrees
  12. If not cooking separately, use half of the liquid and stuff the turkey with the stuffing
 

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Bacon Almond Waffles https://cavemanketo.com/bacon-almond-waffles/ https://cavemanketo.com/bacon-almond-waffles/#comments Sun, 04 Nov 2012 16:28:56 +0000 https://cavemanketo.com/?p=1129 Looking for something special to make for breakfast? Have a hankering for both bacon and waffles? Tired of eating just breakfast quiche and breakfast muffins? Make Bacon Almond Waffles and have the best of both worlds!  Waffles are something not easy to replicate on the keto diet but today I really wanted one.  So, I …

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Looking for something special to make for breakfast? Have a hankering for both bacon and waffles? Tired of eating just breakfast quiche and breakfast muffins? Make Bacon Almond Waffles and have the best of both worlds!  Waffles are something not easy to replicate on the keto diet but today I really wanted one.  So, I took the Almond Bun recipe, dragged out the waffle maker, and got cooking!

Bacon Almond WaffleHere is the finished product! Besides being a little holey, I couldn’t have asked for a better turn out.  If I were to make it again I’d increase the amount of batter used.

Almond Bun BatterStart with the standard almond bun recipe.  One thing to note, you need to make sure that the almond bun batter is really liquid. I’ve gotten some comments that it was hard to spread the batter and I believe its all based on the temperature of the ingredients.  Most people store the almond flour, eggs, and butter in the refrigerator. Take the eggs and place in a bowl with warm water before using.  Mix the dry ingredients and then the eggs. Mix thoroughly.  Then add the melted butter and the mixture should be liquid.

Cooked BaconCook some bacon until crisp. Lately I’ve been cooking bacon in my Convection Toaster Oven to cook my bacon when I’m short of time.  I just lay out 4 or 5 slices on some foil and set it to 450 degrees with convection on.  Then by the time I finish prepping the bacon is done.

Waffle IronNext, grab your trusty Waffle Iron, preheat it, and spray with Pam. I bought this waffle maker back when I still ate carbs and it was the best consumer model made.  Cheaper ones don’t heat as well and tend to break quickly.

Almond Batter in the waffle ironTry to do this next step as fast as possible.  Pour the batter on the bottom layer of the griddle, making sure to spread the batter evenly.  Then place the bacon on top of the batter.  For this model waffle maker, bring the handle down and flip it over. It will beep when it is done.

Finished Bacon Almond WaffleWell, it ain’t pretty but here is the finished almond waffle!  I should have used a little bit more batter, possibly 1.5x the recipe for two waffles.  Obviously the bacon is optional.

Topped WaffleI put some butter and whipped cream on top of the waffle for a little bit more flavor.

Bacon Almond Waffle
 
Author: 
Nutrition Information
  • Serves: 2
  • Serving size: 1 Waffle
  • Calories: 648
  • Fat: 61
  • Carbohydrates: 10
  • Fiber: 5
  • Protein: 21
Prep time: 
Cook time: 
Total time: 
Ingredients
  • ¾ Cup Almond Flour
  • 5 T Melted Butter (Unsalted)
  • 1.5 tsp Baking Powder
  • 1.5 tsp Splenda
  • 4 slices Bacon
  • 2 Eggs
Instructions
  1. Cook the bacon until crisp
  2. Start by removing the eggs, almond flour, and butter from the refrigerator
  3. Place the eggs in warm water to heat them up
  4. Mix the dry ingredients first (Almond Flour, Baking Powder and Splenda)
  5. Add the two eggs and mix thoroughly
  6. Microwave the butter and add to the mixture
  7. Preheat the waffle maker, with this model, set it to 3.5
  8. When it is preheated, open it, spray with Pam and fill with batter, optionally you can add anything you want in, bacon, almonds, fruit, etc
  9. Close and flip the waffle maker, when it beeps, flip it over and remove the waffle with a fork
  10. Top the waffle if desired with butter, whipped cream, etc.

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Faux Pasta Quest: Cabbage Fra Diavolo with Beef https://cavemanketo.com/faux-pasta-quest-cabbage-fra-diavolo-with-beef/ https://cavemanketo.com/faux-pasta-quest-cabbage-fra-diavolo-with-beef/#comments Sun, 03 Jun 2012 12:03:05 +0000 https://cavemanketo.com/?p=867 Update: This recipe is now on the Caveman Keto YouTube Channel.  Check out how to make Cabbage fra Diavolo! One fun part of cooking keto is trying to emulate previously loved high carb dishes.  In the past I have gone on a mission to recreate breads as well as potatoes. Today I start my mission …

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Update: This recipe is now on the Caveman Keto YouTube Channel.  Check out how to make Cabbage fra Diavolo!

One fun part of cooking keto is trying to emulate previously loved high carb dishes.  In the past I have gone on a mission to recreate breads as well as potatoes. Today I start my mission to try out and test various pasta substitutes. This first recipe uses shredded cabbage with beef and pasta sauce for a surprisingly pasta like dish!

Cabbage Fra Diavolo with Beef

Here’s the finished product!

Green CabbageStart with a whole Green Cabbage.  Peel off the first layer or two of cabbage and discard.

Quarter the CabbageStart by quartering the Cabbage.

Shred CabbageWith the cabbage quartered, it should fit well in the food processor.  Shred it all and prepare to cook it.

Shredded CabbageI probably should have done it in two batches, but it shredded really well!

ButterStart by taking a large pan and melting a stick of butter.

Cooking CabbageThrow the cabbage into the pot. Add salt and pepper to taste.  Then stir until it is well mixed.  Add 1/2 cup water and stir again.  Cover and cook for 12 minutes, stirring occasionally.

Brown the BeefBrown a package of ground meat.  I used 1.5 lbs of 85% beef but you could also use ground pork or chicken.

Vegetable SteamerFor straining the grease from meat, I actually use a vegetable steamer.  It works well because you can strain into a regular pot and then discard the grease.  Its much less messy than trying to remove the grease while the meat is still in the pan.

Drained Ground MeatHere is the drained meat!

Beef and CabbageAdd it to the cabbage.

Fra Diavolo SauceFor this recipe I used this Rao’s Homemade sauce.  It is only 4 carbs per serving with 1 fiber and 6 servings total.  It ends up with 18 net carbs per bottle which is far less than any of the other ones at my local store.  You can use any sauce you like but I thought it was really good with this slightly spicy sauce.

Finished Faux PastaHere is the finished faux pasta!  Heat it for a bit with the sauce to incorporate it.

Finished Cabbage with CheeseI had some mozzarella cheese that we had and some Parmesan to the faux pasta.  It turned out really well!

Cabbage Fra Diavolo with Beef
 
Author: 
Nutrition Information
  • Serves: 8
  • Serving size: 8 oz
  • Calories: 365
  • Fat: 28
  • Carbohydrates: 11
  • Fiber: 5
  • Protein: 19
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1.029 Kg Green Cabbage (one head)
  • 1 stick Unsalted Butter
  • ½ Cup Water
  • 24 oz Pasta Sauce
  • To Taste Salt and pepper
  • 24 oz 85% Ground beef
Instructions
  1. Start by removing the outermost layer of cabbage and discarding
  2. Quarter the cabbage and shred in a food processor, alternatively you could buy pre-shredded cabbage
  3. Melt a stick of butter in a large pot and add the cabbage and water, season with salt and pepper
  4. Cover and cook for 12 minutes, stirring occasionally
  5. While the cabbage is cooking, brown the beef and drain
  6. Add the beef to the cabbage and stir
  7. Add the pasta sauce and stir
  8. (Optional) Garnish with cheese

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Faux Bread Quest: Bacon Weave Sandwich! https://cavemanketo.com/faux-bread-quest-bacon-weave-sandwich/ https://cavemanketo.com/faux-bread-quest-bacon-weave-sandwich/#comments Thu, 08 Mar 2012 20:12:39 +0000 https://cavemanketo.com/?p=502 Update: I’ve posted a YouTube Video on how to make a Bacon Weave! I’ve looked at lots of different bread replacements such as almond and flax buns, peanut butter bread and minute muffins.  Another twist is to use meat in place of bread like in the meatza.  This takes it a bit further and uses …

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Update: I’ve posted a YouTube Video on how to make a Bacon Weave!

I’ve looked at lots of different bread replacements such as almond and flax buns, peanut butter bread and minute muffins.  Another twist is to use meat in place of bread like in the meatza.  This takes it a bit further and uses a bacon weave as the basis for a breakfast sandwich.  I’ve made weaves before for breakfast but I didn’t have all of the tools at the time to make a really solid sandwich.  Now that I have my cast iron griddle and my bacon press, I am all set to make a perfect breakfast bacon weave sandwich!

Completed Bacon Weave SandwichHere is the finished sandwich; man do I love bacon!

Bacon SlicesStart with four slices of bacon.

Cut into thirdsCut them into three equal sections, you will now have 12 mini slices of bacon.

Double Bacon WeaveWeave the 12 pieces into two bacon weaves.  You want to buy thick, even bacon.  Also, make these weaves really tight because you want a solid surface for your “bread”.  The bacon will essentially glue together during cooking if it is placed really close like this.

Griddle and Bacon pressHere are our tools.  We will be using the cast iron griddle and a bacon press.  Additionally, I use a fish spatula to help in manipulating the bacon weaves but anything should work.  You can also cook the bacon in a regular skillet, its just harder to get it all to line up with the bacon press.  I don’t think you can do this without a press because the bacon won’t lay flat and glue together.  I set both burners to low and preheat the griddle AND the bacon press.  It is sitting on the back there so it actually gets hot as well to cook from both sides.

Bacon weave on griddleTransfer the bacon weaves to the griddle.

Bacon press on bacon weaveAs you can see, the press perfectly covers the two bacon weaves.

Bacon Weave in ProgressHere is the bacon weave in progress. You can see that with the press the bacon stays uniform and is starting to “glue” together.

Egg FormA big advantage of using a griddle is multitasking.  You can cook your eggs at the same time as the bacon. A lot of people have been talking about making either the almond or flax buns using egg forms instead of the muffin top pan.  I bought some to try it out. First though, I’ll use it for what its meant for, eggs! Notice the bacon grease making a seal with the egg form. This is important so that the egg doesn’t all seep out under the form.  You also want to preheat it a little.

Egg form in actionHere it is in action.  Unfortunately my yolk broke during the cooking process 🙁  However you still get the point.  Next time I would break the egg into a prep bowl first to make it easier to drop in.

Cheese on eggsJust for kicks I used the egg form to cut out the cheese so it fit perfectly.

Finished Bacon WeaveAt this point your bacon weave should be done.  With the bacon I have one half is a little smaller than the other and this comes across on the weave.  But you can see the bacon is perfectly flat and has pretty much merged into one cohesive piece.

Completed Bacon SandwichAnd there you have it!  A completed Bacon Weave Sandwich!

Variations:

2x2 bacon weaveIf you want a little less bacon for caloric purposes, you can make 2×2 sandwiches.

2x2 bacon sandwich

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