Low Carb Almond Bread

Low Carb Almond Bread

by | Jul 15, 2023 | GLUTEN FREE, QUICK BREADS, SIDE DISH, VEGETARIAN | 0 comments

Low Carb Almond Bread

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A stack of Low Carb Almond Bread resting on a wire rack with a fresh parsley garnish.

It is crazy how cheese can be made into something so bread-like!! Low Carb Almond Bread has a spongy texture and a chewy bread-like feel. It’s sturdy enough for your favourite sandwich and warms nicely in the toaster for your fried egg. This low carb, Keto-friendly bread also tastes great!!

A baked slab of Low Carb Almond Bread cooling on a wire rack.

You can use regular cream cheese, but I like to use flavoured for this recipe for something a little different. I like the garden vegetable for regular sandwiches and the herb and garlic for bread to serve with soup or stew. This great recipe is also super quick, being ready in about half an hour. Serve slightly warm right out of the pan, room temperature or lightly toasted in the toaster. You can use Low Carb Almond Bread for sandwiches, croutons, as a dipping bread, or a base for fried eggs and tuna melts. It’s a great way to keep your Keto diet on track with only 2.4 net carbs per slice. Enjoy!

An egg salad sandwich made with Low Carb Almond Bread is cut on the diagonal and speared with a toothpick olive.

Here’s the breakdown per slice when cutting into 12 slices per recipe.

Calories per slice: 202kcal

Net Carbs per slice: 2.4g

Fat per slice: 17.4g

Protein per slice: 9.25g

Want more low carb options?

Broccoli Cheddar Frittata

Beef Roulade

Tarragon Chicken Cutlets

A stack of Low Carb Almond Bread resting on a wire rack with a fresh parsley garnish.

Author:  Compelled to Cook, adapted from Pork Rind Keto Bread

A stack of Low Carb Almond Bread resting on a wire rack with a fresh parsley garnish.
Low Carb Almond Bread
Print Recipe
    Servings Prep Time
    12 slices 15 minutes
    Cook Time
    20 minutes
    Servings Prep Time
    12 slices 15 minutes
    Cook Time
    20 minutes
    A stack of Low Carb Almond Bread resting on a wire rack with a fresh parsley garnish.
    Low Carb Almond Bread
    Print Recipe
      Servings Prep Time
      12 slices 15 minutes
      Cook Time
      20 minutes
      Servings Prep Time
      12 slices 15 minutes
      Cook Time
      20 minutes
      Ingredients
      Servings: slices
      Instructions
      1. Preheat oven to 375°F and lightly spray a 10"x15" baking tray with non-stick spray and line with parchment if desired.
      2. Stir together almond flour and baking powder.
      3. To a large bowl add the cream cheese and mozzarella. Heat in the microwave for 1 minute. Stir and return to microwave for another minute. Stir until smoothed out. Add eggs one at a time whisking with a fork to incorporate each fully. Stir in parmesan cheese and dry ingredients. Spread evenly into the prepared pan and bake for 17-20 minutes.
      4. Remove from the oven and allow to cool for 10 minutes in the pan before removing to a wire rack to cool completely. Once cool cut into 12 squares.
      Recipe Notes

      -I like to use garden vegetable or herb and garlic cream cheese.  They add a nice twist to the taste.

      -The cut squares will last up to a month in the freezer in an airtight container or Ziplock bag.

      -Room temperature squares can be warmed in the toaster.

      -This bread holds up well when used for sandwiches, but also great topped with a fried egg or as a tuna melt.

       

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      Braised Kale with Bacon

      Braised Kale with Bacon

      by | Sep 13, 2021 | GLUTEN FREE, SIDE DISH, VEGETABLES | 0 comments

      Braised Kale with Bacon

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      Braised Kale with Bacon served in a shallow white bowl resting on a wooden trivel and blue checkered kitchen towel.

      Bacon has its own food group for a reason, it makes people actually want to eat Kale, LOL! At least in my world it does, and autumn is the perfect season to enjoy plenty of robust braised greens. While this recipe has been made with kale, other greens like Swiss chard, beet greens or collards will work very well also. Braised Kale with Bacon is a great side dish with roasted meats, and if by chance you have any leftovers, it’s perfect to add to a frittata, baked pasta or simply topped with a runny egg. The latter being my personal favourite because I’m a firm believer that a runny egg makes the world a tastier place and the bacon is already included, so it’s a win-win scenario.

      Ingredients for Braised Kale with Bacon nestled in a shallow white tray.
      Sauteed onions in an off white dutch oven in preparation of Braised Kale with Bacon.

      Eating kale doesn’t have to mean you’re on a diet. The ratio of bacon and parmesan cheese in this recipe tips the healthy scale a little, but it’s also the reason it’s so tasty. Don’t be skimpy on the cheese my friends. Enjoy!

      Can’t eat kale, even with bacon? Here’s a few more veggie sides to choose from.

      Cranberry Almond Roasted Broccoli

      Garlicky Buttered Beans

      Honey Garlic Carrots and Parsnips

      Author:  Compelled to Cook

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      Braised Kale with Bacon

      Prep Time 30 minutes
      Cook Time 15 minutes
      Total Time 45 minutes
      Servings 6 1/2 cup servings

      Ingredients

      • 10 ounces kale about 6 ounces trimmed
      • 4 ounces bacon, 3-4 slices, diced
      • 1 tbsp olive oil
      • 1 medium onion, thinly sliced
      • 4 cloves garlic, thinly sliced
      • 1/2 tsp chili flakes
      • 1/4 tsp kosher salt
      • 1/4 tsp pepper
      • 1 cup vegetable broth
      • 1/2 cup water
      • 3/4 cup freshly grated parmesan cheese
      • 1/2 medium juice of 1/2 a lemon

      Instructions

      • Trim kale of ribs and stems and tear them into bite-size pieces.
      • Heat a large pot or Dutch oven over medium heat. Add chopped bacon and cook until rendered and crisp. Remove to a paper towel-lined plate.
      • Add enough olive oil to the remaining bacon fat to equal 2 tbsp (you may not need it).
      • Add sliced onions and cook over medium heat until soft, about 5-7 minutes. Add sliced garlic and chili flakes and continue to cook for an additional 2 minutes.
      • Toss in trimmed kale and salt and pepper and cook, stirring often until kale is starting to wilt 3-5 minutes.
      • Pour in broth and water, cover and cook for 12-15 minutes, stirring once or twice until kale is soft. Remove lid and continue to cook for 3-5 minutes until most of the liquid has cooked out.
      • Add parmesan cheese and bacon and toss to combine. Add a generous squeeze of fresh lemon juice. Serve immediately.

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      Cheddar Jalapeño Muffins

      Cheddar Jalapeño Muffins

      by | Feb 22, 2021 | QUICK BREADS, SIDE DISH | 0 comments

      Cheddar Jalapeño Muffins

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      A shallow wooden serving bowl stacked with freshly baked Cheddar Jalapeño Muffins.

      Cheesy and spicy with crispy, golden edges make these tender Cheddar Jalapeño Muffins one of my favourites. I have made them more times than I can remember because I like them that much. They are the perfect accompaniment to chili, stew, tomato soup or green salad and so good about ten minutes out of the oven. Just long enough for them to cool down enough to handle but are still warm on the inside and crispy on the outside.

      Baking ingredients being prepared for Cheddar Jalapeño Muffins with a muffin tin in the background.

      This lovely recipe originates with one of my favourite food bloggers, Joy the Baker. Joy notes that you can bake these muffins with liners in the muffin tins. You certainly can, but trust me, you do not want to! I find it is best to generously butter non-stick muffin tins to achieve a wonderfully golden muffin bottom that is crispy and chewy when eaten while still slightly warm. They will pop right out of the muffin tins too. When using liners, the muffins need to cool completely before peeling away the liner, otherwise, they will stick and you’ll miss out on the best part. In a nutshell, it’s lots of butter, no liners!!

      Freshly baked Cheddar Jalapeño Muffins on a wire rack..

      Do not be skimpy on the cheese!! It will seem like a lot, and the batter will be thick with an abundance of cheese, but the result is a gloriously cheesy muffin. It is also important not to over mix the batter. This is a quick bread and does not require gluten development, so only mix the wet and dry ingredients until they are combined. The batter won’t be completely smooth and that’s okay. The cheese needs to be folded in last so it doesn’t clog up the whisk and make everything gummy. It’s a quick and easy recipe that freezes well too. Simply store cooled muffins in an airtight container or bag for up to a month. Allow to thaw and warm gently in the oven or microwave. They don’t retain their crisp exterior, but they’re still delicious. Enjoy!

      Freshly baked Cheddar Jalapeño Muffins on a wooden serving board garnished with a pickled jalapeño.

      Author:  Compelled to Cook

      Freshly baked Cheddar Jalapeño Muffins on a wooden serving board garnished with a pickled jalapeño.
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      Cheddar Jalapeño Muffins

      Prep Time 15 minutes
      Cook Time 20 minutes
      Servings 12 muffins

      Ingredients

      • 1 1/2 cups all-purpose flour
      • 1 tbsp baking powder
      • 1 tbsp sugar
      • 1/2 tsp salt
      • 1 cup milk
      • 1 large egg
      • 1/4 cup unsalted butter, melted plus more for pan
      • 3 cups grated cheddar cheese about 8 ounces
      • 1/4 cup finely chopped drained pickled jalapeños plus more for garnishing

      Instructions

      • Preheat oven to 350°F and generously butter a 12 cup non-stick muffin tin.
      • Whisk together the flour, baking powder, sugar and salt. Set aside.
      • Whisk the egg, add the milk and melted butter and continue to whisk to fully combine. Stir in jalapeños.
      • Add the dry ingredients to the wet stirring until just combined. Fold in cheese until evenly distributed in the batter.
      • Scoop batter evenly between the prepared muffin cups and bake for 20-25 minutes until a toothpick inserted in the center comes out clean.
      • Remove from oven and allow to cool for 10-15 minutes in the pan. Gently loosen the muffin tops if any have slightly stuck and pluck out the muffins placing them on a wire rack to cool further.

      Notes

      -these muffins are best served slightly warm out of the oven.
      -use a non-stick muffin tin for this recipe and be sure to butter generously. The butter not only helps the muffins not to stick but ensures a crisp and golden bottom. 
      -you can use muffin liners but the muffins will need to cool completely before trying to peel off the liner.
       

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      Garlicky Buttered Beans

      Garlicky Buttered Beans

      by | Sep 25, 2020 | SIDE DISH, VEGETABLES, VEGETARIAN | 0 comments

      Garlicky Buttered Beans

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      Garlicky Buttered Beans served in a shallow, oval dish with a wedge of lemon.

      Some will say it’s all about the turkey or roast, but how many of us scour through recipes looking for the perfect side dishes to serve with the turkey? We search for recipes because we dream of the perfect meal, and the meal generally includes side dishes. I definitely fall into this group of recipe searchers, partly because it’s nice to try something new and because I believe accompanying dishes are equally as important to any meal as the main item. Even though everyone will not agree with this sentiment, it’s hard to resist buttery green beans. Add in a good dose of garlic, Dijon and lemon juice and you’ve got a bright and zesty veggie that is perfect served with roast turkey, beef or ham. These Garlicky Buttered Beans just might steal the show.

      Sauteed garlic, butter and Dijon mustard in a stainless steel pan with blanched green beans in the background prepared for Garlicky Buttered Beans.

      Garlicky Buttered Beans start with simple ingredients and the whole dish comes together quickly with little fuss. To help with a busy day in the kitchen, the beans can be cooked and cooled in advance, leaving only a quick sauté in garlicky butter. The Dijon, lemon juice and chili flakes help to liven up plain old green beans. If it’s weeknight cooking for just a few people, go ahead and use only half the amount of the green beans, they’re just saucier. What’s not to love about that. Enjoy!

      Want more side dishes??

      Honey Garlic Carrots and Parsnips

      Roasted Gremolata Cauliflower

      Cranberry Almond Roasted Broccoli

      Garlicky Buttered Beans served in a shallow, oval dish with a wedge of lemon.

      Author:  Compelled to Cook

      Garlicky Buttered Beans served in a shallow, oval dish with a wedge of lemon.
      Garlicky Buttered Beans
      Print Recipe
        Servings Prep Time
        6-8 people 10 minutes
        Cook Time
        10 minutes
        Servings Prep Time
        6-8 people 10 minutes
        Cook Time
        10 minutes
        Garlicky Buttered Beans served in a shallow, oval dish with a wedge of lemon.
        Garlicky Buttered Beans
        Print Recipe
          Servings Prep Time
          6-8 people 10 minutes
          Cook Time
          10 minutes
          Servings Prep Time
          6-8 people 10 minutes
          Cook Time
          10 minutes
          Ingredients
          Servings: people
          Instructions
          1. Heat a large pot of lightly salted water to a boil. Add green beans and cook at a gentle simmer until just tender, about 8 minutes. Drain well.
          2. Meanwhile, gather remaining ingredients and melt butter in a medium skillet. Add garlic and red pepper flakes and saute on low heat until fragrant and slightly softened, about 1 minute, being careful not to brown. Whisk in lemon juice, Dijon, salt and pepper.
          3. Add cooked beans and toss until evenly coated with butter sauce. Serve immediately.
          Recipe Notes

          -Green beans can be cooked and cooled in an ice bath up to one day in advance.  They will need more time to warm in the butter sauce if adding from a chilled state.

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          Skillet Flatbread

          Skillet Flatbread

          by | Apr 17, 2020 | SIDE DISH, VEGETARIAN, YEAST BREADS | 2 comments

          Skillet Flatbread

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          Skillet Flatbread stacked three high on a wooden serving plate and garnished with zahtar.

          Do you have flour, yeast, oil and salt? It is all you need to make golden, slightly crisp and chewy Skillet Flatbread. The recipe is super easy without a lot of fuss, and the flatbread is delicious with just about anything. I like mine sprinkled with a zahtar spice mix but you can eat it plain, or with your favourite herb or spice mix. So get ready to dunk, dip and scoop all your tastiest soups, stews and tagines because you’ll be making this time and time again.

          Risen dough in a large bowl resting on a wooden platter in preparation for Skillet Flatbread.

          Any non-stick skillet will work for this recipe even though I’ve suggested using a cast-iron skillet. The dough is uncomplicated and can be pressed or rolled into any shape, however, I opted for 9” circles which cook evenly and quickly, and it fits nicely in my 10” skillet. This Skillet Flatbread will keep for several days in a sealed container but can also be frozen for use later. When thawed, give it a gentle warming in the microwave or low oven. Eating it at room temperature is perfectly tasty but I prefer it slightly warm. Enjoy!

          Skillet Flatbread cut into triangles and served on a wooden serving plate and garnished with zahtar.

          Author:  Compelled to Cook

          Skillet Flatbread
          Print Recipe
            Servings Prep Time
            3 9" flatbreads 20-25 minutes
            Cook Time Passive Time
            32 minutes 70 minutes
            Servings Prep Time
            3 9" flatbreads 20-25 minutes
            Cook Time Passive Time
            32 minutes 70 minutes
            Skillet Flatbread
            Print Recipe
              Servings Prep Time
              3 9" flatbreads 20-25 minutes
              Cook Time Passive Time
              32 minutes 70 minutes
              Servings Prep Time
              3 9" flatbreads 20-25 minutes
              Cook Time Passive Time
              32 minutes 70 minutes
              Ingredients
              Servings: 9" flatbreads
              Instructions
              1. Combine yeast and water in the bowl of a stand mixer fitted with a dough hook. Allow fermenting for 10 minutes.
              2. Stir in 1 cup of flour, I tbsp olive oil and salt. Add another half a cup of flour and begin kneading. Knead until the flour is absorbed and continue adding flour by the tablespoon until dough pulls away from the side of the bowl and is no longer sticky. I used 2 1/4 cups of flour in total. Knead until dough is smooth, about 7 minutes.
              3. Coat a large bowl with 1 tsp of olive oil. Form dough into a ball and place in the bowl, turn to coat in oil. Cover and allow to rise for 1 hour.
              4. Divide dough into 4 equal portions. Heat a large cast-iron skillet over medium heat. Roll or press one dough portion into a 9" round. Drizzle 1 tsp of canola oil into the hot skillet. When the oil is hot add the prepared rolled dough. Cook for about 4 minutes per side, adjusting the heat as needed.
              5. While the flatbread is cooking roll the remaining dough portions into 9" rounds.
              6. Remove flatbread from skillet and drizzle with additional olive oil and sprinkle with Zaatar if desired.

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              Wasabi Slaw

              Wasabi Slaw

              by | Jun 26, 2019 | SALADS, SIDE DISH | 0 comments

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              A small metal tub filled with Wasabi Slaw is resting on a checkered white and green kitchen towel.

               

              What’s your favourite summer slaw? I’m partial to a classic creamy coleslaw, so I immediately fell in love with Wasabi Slaw. It has all the creaminess of a mayonnaise-based dressing and the crunch of cool, crisp cabbage but it is set apart by the addition of wasabi. The earthy heat melds with the creamy dressing and gives just the right amount of punch. My perfect punchy heat may be different than yours, so add a little wasabi or add a lot.

              For a crisp coleslaw, mix the dressing in advance but don’t add it to the cabbage until ready to serve. Keeping all ingredients cold before and after mixing will also help maintain a wonderful crunch. Enjoy!

               

              Fresh cabbage, green onion, wasabi and grated carrots are being prepped for Wasabi Slaw.

               

              Other summer salads you’ll love…

               

              Fennel and Shrimp Potato Salad

              Asian Kohlrabi Slaw

              Mediterranean Pasta Salad

               

               

              A small metal tub filled with Wasabi Slaw is resting on a checkered white and green kitchen towel.

              Author: Compelled to Cook

               

              A small metal tub filled with Wasabi Slaw is resting on a checkered white and green kitchen towel.
              Wasabi Slaw
              Print Recipe
                Servings Prep Time
                6 cups 30 minutes
                Passive Time
                10 minutes
                Servings Prep Time
                6 cups 30 minutes
                Passive Time
                10 minutes
                A small metal tub filled with Wasabi Slaw is resting on a checkered white and green kitchen towel.
                Wasabi Slaw
                Print Recipe
                  Servings Prep Time
                  6 cups 30 minutes
                  Passive Time
                  10 minutes
                  Servings Prep Time
                  6 cups 30 minutes
                  Passive Time
                  10 minutes
                  Ingredients
                  Servings: cups
                  Instructions
                  1. In a small bowl whisk together mayonnaise, sugar, wasabi, vinegar, salt and pepper. Allow the dressing to sit refrigerated for at least 10 minutes or until ready to use to allow sugar to completely dissolve.
                  2. In a large bowl toss together cabbage, carrots and green onion.
                  3. Stir in dressing and serve immediately for a crisp coleslaw. .
                  Recipe Notes

                  The coleslaw with soften as it sits so it is best served immediately after adding dressing. It can be made a couple of hours ahead and tossed before serving if needed.

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                  I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com