Preparation time: 20 minutes
Cooking time: 10 minutes
1 lb boneless, skinless chicken breast
2 oz. cooked ham, thinly sliced
2 oz. Gruyere cheese, thinly sliced
½ cup almond flour
½ teaspoon garlic powder
½ teaspoon onion powder
Accent salt, to taste
Black pepper, to taste
Peanut oil, for frying
Place chicken breasts on a cutting board and pound to obtain about ½ inch thick fillet.
Top each chicken breast with one slice of ham and one slice of gruyere cheese.
Roll the chicken and wrap each roll tightly with a cling film.
Refrigerate for an hour.
Place almond flour in one soup plate and beaten eggs in another.
Pass each chicken roll in beaten eggs, then coat them evenly with almond flour.
Heat peanut oil in a high-sided skillet.
Cook for about 4 to 5 minutes per side until they become golden brown.
Serve and enjoy.
If you like crunchy texture, you can combine almond flour with coarsely chopped walnuts or other types of nuts.
Add more seasoning if desired. You can combine many different spices like a pinch of nutmeg or cumin. Do not overdo with spices, as they could cover the taste of ham and cheese.
Serve with a side dish like garlic butter mushrooms, homemade keto-friendly dip, lettuce wraps with avocado and tomatoes, or oven-roasted Brussel sprouts.
Keto diet dipping sauce ideas: Stevia-mustard sauce, keto-friendly Greek yogurt and dill sauce, low carb pink sauce with mayonnaise, spices, and sugar-free ketchup.
You can replace Gruyere cheese with Cheddar, Emmental, Edam, or Gouda cheese slices.
Cordon Bleu can also be prepared in the oven. Preheat it to 350F, line a baking sheet with parchment paper, and prepare Cordon Bleu as indicated in the recipe. Bake for 30 to 35 minutes, flipping halfway through.
Preparation time: 15 minutes
Cooking time: 1 hour 20 minutes
2 2/3 cup almond flour
¼ cup + 2 tablespoons coconut flour
2 tablespoons flaxseed
1 teaspoon baking soda
1/2 teaspoon salt
1/5 cup water
1/5 cup extra virgin olive oil
1 tablespoon apple cider vinegar
Oregano, to taste
Preheat the oven to 350°F. Grease a loaf pan.
Divide egg yolks and egg whites.
Whip egg whites with an electric whisk until stiff peaks form.
Combine dry ingredients in a large mixing bowl or a food processor bowl.
Pour in water, oil, and apple cider vinegar, and egg yolks. Process until combined.
Add egg whites and fresh oregano.
Process until you obtain a smooth and elastic dough.
Place the dough in a loaf pan.
Bake for 40 to 45 minutes.
Serve and enjoy.
There are numerous versions of keto diet bread as it is a versatile recipe. This recipe is easy and quick to prepare, as there is no dough rising required.
Before slicing, allow the bread loaf to cool completely.
You can grease the pan with extra virgin olive oil or unsalted butter.
If you like crunchy texture, you can sprinkle it with coarsely chopped nuts like walnuts or almonds.
You can also replace flaxseeds with other types like black sesame seeds if desired.
You can add more chopped herbs to enhance the flavors, like a combination of rosemary, thyme, oregano, and sage.
If you would like to experiment a little bit more with the flavors, add three eggs instead of 5 and one grated and drained zucchini.
If you don’t have a food processor, combine dry and liquid ingredients (with whipped egg whites) in a bowl and mix well with a wooden spoon to combine. Transfer the dough onto a lightly floured surface and knead until smooth and elastic.
Each serving will have approximately 110 calories and 4 g of carbohydrates.