I realize this recipe would have been a bit more helpful before the 4th of July but what can I say, that’s when I made them for my family so hopefully you will enjoy them at your next holiday gathering or whenever. Honestly, who needs a holiday to enjoy a delicious food wrapped in bacon. Bacon is amazing all the time!
So the key thing to remember here is that all the heat is in the seeds. Do you want some heat? Mix a few seeds into the cheese mix. Want a lot of heat? Mix ALL those seeds into the cheese mix. Are you like my family and want absolutely no heat and get mad at the guy cooking if it is even slightly hotter than a bell pepper despite the fact that he took the time to not only wrap 2 dozen peppers in bacon but also cook a delicious 4th of July meal out on the grill under the hot sun for the whole day? Just throw those seeds in the trash and rinse the peppers off with water before stuffing them. To each his own!
It’s always nice to find a tasty dessert recipe that is sugar free, low carb and ketogenic. I’m looking to expand my options of easy to make treats because sometimes I like to end my day with a nibble of something sweet.
Oh man, I love hashbrowns. Delicious crispy hashbrowns are one of those things that kind of disappeared from my culinary radar when I went keto. That’s why the idea of creating a recipe for hashbrowns that were crispy on the outside and soft on the inside yet keto friendly was something I just knew I needed to create. This recipe is also vegan, vegetarian, Keto, LCHF, and Paleo.
Keep in mind that you can use this recipe as a base and innovate any way you see fit. Some diced onions in the recipe or some fresh garlic would work great or maybe spice it up with a little jalapeno and cilantro. Almost anything works well.
I have been looking for a tasty Ketogenic Grilled Cheese recipe for a while to go with my Sugar Free Tomato Soup recipe. I have spent many a winter’s afternoon growing up with a grilled cheese and tomato soup as my lunch and have strong memories of both my parents making it for me. It was probably my favorite lunch next to peanut butter and jelly.
I decided to call this a “casserole” because if you don’t squeeze the liquid out of the cauliflower, it makes it difficult to pick up as a sandwich and I think the pics I took show I did a bad job of squeezing the liquid out. The nice thing is that even if it falls apart, you can eat it with a fork and it tastes great.
This recipe is super simple and uses cauliflower toast as the base, then you can add what you want to add. Please let me know if you make this by leaving a comment or tagging @MySugarFreeJrny on Instagram so I can check it out. Thanks!
A fantastic Low Carb (LCHF) recipe for grilled cheese. Link to a great tomato soup recipe is included!
Cauliflower crust “bread” slices
1 small head cauliflower, cut into small florets (should yield approximately 3 cups of cauliflower rice) or you can buy a small bag of frozen cauliflower rice.
½ cup shredded mozzarella cheese
½ teaspoon sea salt
¼ teaspoon black pepper
1 tablespoon butter, room temperature
⅓ cup shredded sharp cheddar cheese
Preheat oven to 450°F.
Lightly grease a baking tray (I used a cookie sheet) with olive oil. Set aside.
In a food processor "rice" the cauliflower florets by using the "chop" selection.
Transfer cauliflower rice to a microwave-safe dish and microwave on high for 8 minutes.
Place the cauliflower rice in a cheese cloth or paper towels, and twist it to squeeze as much moisture as you can. Try to get as much moisture out of it that you can. The cauliflower rice needs to be dry, otherwise you’ll end up with "mashed potato" dough.
Transfer the cauliflower rice to a mixing bowl, add egg, mozzarella, salt, pepper and mix well.
Spread cauliflower mixture onto the lined baking sheet and shape into rectangular shape..
Place in the oven and bake for about 15-17 minutes, or until golden.
Remove and let cool 10 minutes before cutting into 4 smaller rectangular shapes peeling off the baking try.
For Grilled Cheese:
Heat a pan over medium heat.
Butter one side of each slice of cauliflower crust bread .
Place one slice of bread in the pan, buttered side down, sprinkle with the cheese and top with the remaining slice of cauliflower crust bread, buttered side up.
Turn the heat down a notch and cook until golden brown, about 2 to 4 minutes.
Gently flip and cook until golden brown on the other side, about 2 to 4 minutes.
I’m really excited about getting to share this recipe with you today because it filled a real need I had of wanting to eat a “normal” hamburger. In other words, a hamburger I could pick up with my hands instead of eating with a fork. Nothing wrong with a fork but sometimes you just want to pick a burger up and chow down.
So I’ve shown you one way to do this with a flax seed bun but how awesome would this be if it also added a lot more bacon to the meal! I mean more bacon is always a plus in any recipe.
So here’s what you do:
Cut 6 pieces of bacon in half and weave them together as shown above. Put them in a a pan and bake them at 350° for about 20 minutes until crispy.
Take them out when down and drain them on a napkin or paper towel and let cool. They will also harden a bit when cool.
While the bacon is cooking, fry up some burgers however you like and then use the bacon weaves like bread with whatever toppings and add-ons you enjoy. As you can see, I went with a piece of cheese and some avocado pico I like to make which basically just avocado chunks mixed with diced onion and tomatoes seasoned with salt and lime juice. Think of it as a very chunky guacamole.