Vegetable wraps. Don’t throw out those leftover leafy greens, use them like a taco shell or wrap instead. Some vegetables that make good vegetable wraps are collard greens, butter lettuce, cabbage leaves, swiss chard, and Lacinato kale. These veggies will also provide you with one of the best ways to get more fiber, mineral, vitamins, and antioxidants into your keto diet. Some of our favorite vegetable wrapped recipes are Low Carb Corned Beef Cabbage Rolls, Spicy Pulled Pork Lettuce Wraps, and Vegetarian Greek Collard Wraps. Feel free to use whatever leafy vegetables you’d like with these keto recipes.

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Hi Kerstin, Sorry you had issues whipping the whites. It can sometimes be more difficult with the kind from a carton. The cream of tartar helps, but sometimes isn’t enough. Did you wait for the whites to be at room temp before beginning? This can help with whipping. Unfortunately the bread won’t turn out very well without getting the whites to stiff peaks. I hope it works for you next time, and if the cartons don’t work for you, you can try with the whites from whole eggs. You can use the yolks to make hollandaise sauce or creme brulee like this.
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I've been in the mood for a classic, homestyle, casserole and this recipe really fits the bill. This easy weeknight dinner features broccoli and ham mixed up with a flavorful cream sauce composed of cream cheese, mayo, and full-fat Greek yogurt. If you prefer, you can substitute sour cream for the yogurt. If you make a ham for a holiday celebration, this is the perfect way to use up some of those leftovers. A shredded rotisserie chicken would be a great budget option for this recipe as ...

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I’m so glad you love it, Tanya! Yes, $17 sounds like a lot for xanthan gum. I use this one here. Swerve is sweeter than erythritol, so you’d need less of it – I have a conversion chart here. You’re absolutely right about the xanthan gum and texture – it will make the bread more chewy. It will still be more of a “light and fluffy” bread, but definitely less muffin-like with the xanthan gum. I haven’t tried add-ins yet – let me know how it goes if you try!

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I made this for Sunday breakfast. Not EXACTLY like bread, but had excellent texture, structural integrity, and not eggy. I used a glass Pyrex and digital thermometer to verify a center temp of 205 degrees F. It did cook through and expanded no more than 10%. After completely cool it settle by about 25% and reminded me of how angelfood cake will sink if not cooled upside down. Next time I will use my angelfood cake pan, skip the parchment, and cool inverted for a taller bread and cook for an additional 10 mins for a drier bread to improve toasting. This is the first keto bread I ever made, and was pleased with the overall results. I did make croutons in a fry pan with butter,salt and garlic powder for a salad topper. I also plan on making some crostini for snacking and soups.

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Hi Al, I’m glad you liked the taste and am honored you chose my site for your first ever comment! 🙂 I haven’t tried this recipe in a bread machine. Most likely the biggest issue with your bread being flat is that you didn’t fold the egg whites in – breaking them down would definitely make the bread flat. I haven’t tried adding yolks as most people want their bread less egg-y, not more. I’d have some concerns about the bread being too “wet” by adding them though, even if you like an eggy taste. A better option might be to brush the top with yolks for color.
Hi Ashley, Usually egg whites take just a few minutes to beat to stiff peaks. Definitely not 40 minutes. Old eggs can sometimes be the culprit, or a bit of leftover fat/grease from something else in the bowl can prevent stiff peaks (this is especially common when using a plastic bowl). Lastly, it could be that your mixer isn’t powerful enough to beat that many whites to stiff peaks, but this reason is a last resort and probably less likely. Cream of tartar is a huge help in reaching stiff peaks so you can try adding that next time.
When searching a keto bread recipe I thought for sure I would have a much more difficult time finding a good one. Not only have I never made bread before but I never thought it possible to be able to make keto bread from home. But I was able to make an amazing loaf of bread out of this recipe and I will be making plenty more in the future! Even my non-keto boyfriend likes my bread more than his own!
I’m so glad you love it, Tanya! Yes, $17 sounds like a lot for xanthan gum. I use this one here. Swerve is sweeter than erythritol, so you’d need less of it – I have a conversion chart here. You’re absolutely right about the xanthan gum and texture – it will make the bread more chewy. It will still be more of a “light and fluffy” bread, but definitely less muffin-like with the xanthan gum. I haven’t tried add-ins yet – let me know how it goes if you try!
Hands down, the absolute best low carb bread recipe ever!!! I made it last night and I am blown away!!! I’ve tried a lot of low carb bread recipes trying to find something close to the “carby” bread I once loved, and you have solved my dilemma. This bread is better than the carb-laden kind (in my opinion) and I am so happy to be able to enjoy toast, sandwiches and any other idea that comes to my mind for utilizing this bread. I can’t wait to make another batch because I didn’t leave this one in quite long enough, but I am certain of it’s potential! God bless you.

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So I was really excited to make this bread. Went and bought all the supplies. The bread didn’t come out good at all. The outside looked good but when I sliced it the center was still moist. So I put it back in the oven with the tented foil probably for another 30 to 45 and still most. I’m def bummed that I waisted a whole carton of eggs. Is there something I could’ve done wrong?

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Egg-based wraps. These take a bit of preparation, but they are absolutely delicious with the right ingredients. My favorite egg-based wrap recipes are the Ultimate Breakfast Roll Ups and the Spinach, Herb & Feta Wrap. Both of them come packed with unique flavors and keto-friendly ingredients that make for the perfect high-protein, high-fat breakfast.

Made this bread yesterday. I was very sceptical whether it would seem like bread. I do not have a food processor. So I mixed the dry ingredients by hand. And folded the first half into them. Then I folded the ingredients as per the recipe and I was very pleasantly surprised. It turned out great and I will make it again. As for the egg yolks I made scrambled eggs and had them with my new bread for breakfast.

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Capsaicin, one of the compounds responsible for the spicy flavor of jalapenos, has been found to improve our health in many ways. The current research on capsaicin suggests that it enhances cardiovascular health significantly, increases metabolic rate, and improves body composition. So, if you like spicy food, then you are in luck — especially when you eat this keto cornbread.
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