Category Archives: Sandwiches

Main Dish, Recipes, Sandwiches, Vegetables & Salads

Fire up the 4th with a delicious low-carb celebration

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I am sorry I haven’t been on for a couple of months. Lots going on in my life and I haven’t done a whole lot of recipe creating, but I have a few.  But this week is the beginning of July and the 4th is right around the corner.

Man, I love a good hot dog with chili and cheese on it. Does eating low carb or Keto mean I can’t enjoy that? Absolutely not. And I can have my pseudo potato salad made with cauliflower and turnips. Keep reading and I will show you how to have a low carb Fourth of July celebration.

Hot Dogs with or without chili and cheese

Full disclosure. This is an AI generated image. After the holiday, I will upload one that I will take of my hotdog on a Carbonaut bun. – Rene

Whether they are all beef or chicken and pork hot dogs, they are all low carb. Check the brand for the exact carb count. Usually they are around 2 net carbs per hot dog,

Hot dog buns could be a problem, but several bread makers now make low or Keto hot dog buns.  My personal favorite is Carbonaut’s bun. I have found these at Walmart but they don’t always have them. They do have Nature’s Own and Orowheat buns. Safeway also carries Orowheat and Hero buns. These are either 1 or 2 net carbs per bun.

Look for canned chili that is sugar free. So far, I haven’t found one, but even if they have them, the whole can has about 20 net carbs. Use 2 tablespoons on your hot dog and that’s only 2.5 net carbs. So your whole hot dog adds up to about 6 net carbs, even with mustard on it.

Texas Style Cauliflower and Turnips Salad

This Cauliflower–Turnip Salad is my go‑to low‑carb “potato” salad whenever I want something comforting, creamy, and nostalgic without the heavy carbs. Cauliflower and turnips mimic the texture beautifully, and the eggs, mayo, mustard, and sugar‑free relish bring all the classic flavors together. It’s a keto‑friendly side dish that works for holidays, potlucks, or simple weeknight dinners — and nobody ever guesses it’s low carb. I call it Texas style because everyone I know from Texas makes it this way.

One of my favorite things to do with leftover potato salad–and this will work with it also–is to put it between two slices of bread and make it a sandwich! Yummy! You can add ham or cheese and it’s all you need for a tasty lunch.

Ingredients:
1 16 oz. bag Cauliflower florets (about half of a cauliflower)
2 to 3 medium turnips, sliced or diced
2 hard boiled eggs, chopped
1/2 sweet onion, chopped
1/4 cup of sugar free sweet pickle relish or chopped sweet pickles
Juice from relish
1/2 to 3/4 cup of mayonnaise
1 tablespoon mustard
salt and pepper or paprika

Instructions:
Steam or boil cauliflower and turnips until fork tender. Cut into smaller pieces if needed. Place in a large bowl.

Add eggs, pickle relish or chopped sweet pickles, and onions and mix together.

In a smaller bowl, mix the pickle juice, mayonnaise and mustard to make the dressing. If you like a lot of sauce around your salad, add a little more mayonnaise and/or mustard to suit your taste.

Add the dressing to the large bowl and mix together well. Add salt and pepper or paprika to taste. Sprinkle a little paprika on top.

Chill at least five hours in the refrigerator before serving. Best when chilled overnight.

Makes about 6 to 8 servings.

Nutrition Information: Per Serving (6–8 servings):

Calories: 133–238  Protein: 3–4 g Fat: 11–22 g Net Carbs: 4–5.5 g

Enhancements:
Personalize your salad with any of these additions:

Classic Low‑Carb Add‑Ins
These stay true to the traditional potato‑salad vibe:

Celery (finely minced) — even if you’re not a fan of big crunchy pieces, a tablespoon or two of very fine mince adds brightness without the “raw celery” vibe.
Green onions — milder than sweet onion and perfect for keto salads.
Bacon bits or crumbled cooked bacon — smoky, salty, and zero carbs.
Fresh dill or parsley — herbs add freshness and help balance the richness.
Chopped dill pickles — if you want more tang without extra sweetness.
Chopped pimentos — classic in Southern-style salads; very low carb.

Creamy or Savory Boosters
These add richness or umami without adding carbs:
Shredded cheddar (just a little)
Crumbled feta or goat cheese
Sour cream (swap part of the mayo for a lighter, tangier dressing)
A splash of pickle juice or vinegar for extra tang

Flavor Enhancers
Tiny additions that change the flavor profile in a good way:
Smoked paprika — gives a deviled‑egg vibe.
Garlic powder — a pinch goes a long way.
Celery seed — classic in deli-style salads.
Everything bagel seasoning — surprisingly good in creamy salads.

Protein Add‑Ins
If you want to turn this into a full meal:
Diced ham
Shredded rotisserie chicken
Extra chopped hard‑boiled eggs
All of these keep carbs extremely low.

Crunchy Low‑Carb Veggies
If you want texture without the carbs:
Radishes — taste like mini potatoes when raw or lightly blanched.
Cucumber (seeded) — adds crunch without watering down the salad.
Jicama (finely diced) — very potato‑like crunch, low net carbs.

Creative Keto Twists
Fun additions that make your salad stand out:
Pickled jalapeños — for a spicy kick.
Capers — salty, briny, and very low carb.
Chopped olives — Mediterranean twist.
A spoonful of ranch seasoning — turns it into a “ranch potato salad” dupe.

For Dessert, may I suggest these possibilities:

Cool off with Keto Key Lime Cheesecake Pie

Cool 4th with Frozen Strawberry Yogurt

Breakfast or Dessert? Sour Cream Blueberry Cobbler

Note: Nutrition information is based on the ingredients I used in this recipe and my measurements. Although they are a close calculation, your results may be slightly higher or lower. Ingredient substitutions may affect the carb count. Different brands may have other carb counts.

 

Breakfast & Brunch, Main Dish, Sandwiches, Seafood

Quick to Make & Delish Tuna Sandwich

Tuna, egg and cheese melt

It’s been a while since I last posted. A lot happened in my life in June, so it’s taken a while to get back in the rhythm. But I have a new and delicious recipe for you for a simple sandwich with enough enhancements to make it so delicious you’ll want more.

This is actually PK’s recipe, but it is outstanding. Loaded with tuna and eggs mixed into a salad, then topped with cheese and grilled. To finish it off, add fresh cut tomato and cucumber slices. These are optional, but they bring a whole new dimension to the grilled cheese sandwich.

The most difficult part may be getting the low carb bread. Luckily, many grocery stores are now stocking at least one option. OroWheat makes Keto bread that is 3 net carbs a slice, Franz Keto Bread is 1 carb per slice, Kiss My Keto makes 0 carbs a slice, and Timber Wolf Inked Bread makes a fantastic seed bread at 1 carb a slice. The latter is my preferred bread, and I find it at my local Sam’s Club for a reasonable price. You can buy any of these through Amazon, but it’s pricey with the shipping.  I found OroWheat Keto at Smith’s Food Stores (Kroger Foods) and sometimes at Wal-Mart. You can also find bread mixes on Amazon. Just search for Keto Bread. The picture uses the Timber Wolf Seed Bread.  The nutrition information is based on 1 carb per slice, so if you use OroWheat, add 4 more carbs for the bread.

Another bread alternative is to fold it up in a low carb tortilla. It will be about the same carb count.

Grilled Tuna Deluxe Sandwich

1 can white albacore Tuna, water-packed
2 hard boiled Eggs
2 to 3 tablespoons sugar-free Sweet Pickle Relish
1/4 cup Mayonnaise
1 teaspoon Mustard
2 to 3 tablespoons Red Onion, chopped (optional)
8 slices Tomato, sliced thinly (optional)
16 thin slices Cucumber (optional)
4 slices Sharp Cheddar Cheese
8 slices low carb Bread
Butter for grilling the sandwich (about 2 tablespoons per sandwich)

Mix the Filling:

Drain the tuna and put in a medium bowl. Cut the eggs into smaller pieces then use a fork to mash them and stir them into the tuna. Add pickle relish with juice, mayonnaise, and mustard and mix together. Stir in the onion if you are using it.

Assemble & Cook the Sandwich:

Put 1/4 of the mix on top of 1 slice of bread. Add a slice of cheddar cheese, then put the other slice of bread on top. Butter the outside of the top bread.

Heat a non-stick skillet over medium heat. When it’s hot enough for a drop of water to skittle across the surface, add one tablespoon butter and let it melt, then set the sandwich in the pan with the buttered side still on top. Cook a few minutes until the cheese begins to melt. Press down on the top with a spatula and flip the sandwich to the other side. The new top should be golden brown. Cook long enough for the side you just flipped to get lightly browned. Remove to a serving plate.

Lift the top and arrange two slices of tomato and four of the cucumber slices on top. Add extra mayo if you like. Put the top back on, cut in half, and serve.

If you don’t use the tomato and cucumber slices, you will save two grams of carbs. This will also apply if you don’t use the onion.

Makes 4 sandwiches.

Nutrition Information

Breads, Breakfast & Brunch, Pork, Recipes, Sandwiches

A Substitute for a McGriddles Pancake

Photo: McGriddles-style Pancake Sandwich

I found this recipe on Tova Foods website. They are the makers of Carbquik, but the recipe was submitted by a user who compared it to McDonald’s McGriddles pancake sandwiches. I’ve never eaten one from Mickey D’s, so I can’t say how close it is to theirs. However, I will say it tastes delicious and works well to hold the sandwich together.

In fact, you can use the pancakes with any combination you’d like for a sandwich. Not too sure about tuna, though it might work fine.
If you don’t like flax meal, you can make it with another low carb flour or all Carbquik. However, the carbs will go up to another .5 to 1 carb, depending on what flour you use.

McGriddles-Style Pancakes

1/4 cup Carbquik or other Low Carb Flour
1/4 cup Golden flax meal
1 teaspoon Sugar Substitute
1 teaspoon Vanilla Extract or Sugar-free Maple Syrup
1 Egg
3 tablespoons Butter, melted
2 tablespoons Cream plus 2 tablespoons Water

Filling:
3 Eggs
3 slices Ham or Sausage Patty or 6 slices Bacon
3 slices Cheese of choice

In a medium bowl, mix the ingredients together. The batter should be easy to scoop and spread in a skillet like most pancake batter.

Heat the skillet over medium-high heat and spray with cooking spray. Put about two tablespoons of batter in it and spread to make a 4″ circle. If there’s room for a second pancake, make another about the same size. Repeat until you’ve used all the batter.

Use two pancakes to make your sandwich. Cook the meat in the same skillet with a little butter. Place the meat on one pancake. Cook the egg to your preference (I like to break the yolk and mix it into the white.) Place on top of the meat. Repeat for other two sandwiches.

Makes 3 sandwiches. If you only want one, you can store the extra pancakes in the refrigerator for a few days or freeze them to use later.

Nutrition Info for Pancakes and Sandwiches

Breakfast & Brunch, Recipes, Sandwiches

A Variation on a Classic Sandwich

Photo: Baked Monte Cristo Sandwich

This recipe comes from Chef Gregory at Tova Foods, the makers of Carbquik. It’s easy to make and tastes great. The flavors go together and appreciate the slight sweetness from the jam in it. I like to eat it with Cranberry Mustard, although any mustard or mayonnaise will complement the sandwich.

Although I used Carbquik to make it, you can use almost any low carb baking mix. If you want to try almond flour, it will probably work, but you may need to add 1/2 teaspoon of Baking Powder, a pinch of salt, and about 2 tablespoons of softened butter to the bowl. Like Bakesquick, Carbquik has these ingredients mixed into it.

I recommend using parchment paper on the bottom of the pan. It will prevent sticking. Even with spraying baking spray on the pan, I’ve had my baked goods stick to the pan. So cut a piece to fit and spray it with baking spray, and this should come out easily. I used LC Foods sugar-free Raspberry Jam for my sandwiches, and I also tried it with thin slices of apple in place of the jam. If you use Smucker’s sugar-free jam, the carbs will come out about 1 carb higher per sandwich.

Baked Monte Cristo Sandwich

1 cup Low-Carb Baking Mix
2 tablespoons Golden Flax Meal
1/2 cup Half and Half Cream
1 Egg
4 ounces Swiss Cheese, thinly sliced
4 ounces Deli Ham, thinly sliced
4 ounces Deli Turkey, thinly sliced
2 tablespoons Sugar-free Strawberry or Raspberry Jam

Preheat oven to 400 degrees (F.). Prepare a 6x6x2-inch baking pan by cutting a piece of parchment paper to fit the bottom. Spray the paper and sides with cooking spray.

In a small bowl, mix baking mix, flax meal, half and half, and egg together to make a thick batter. If the batter is too thick, add water, a tablespoon at a time, to make it thin enough to spread easily. Spread half the batter in the bottom of the baking pan.

Layer 1/2 of the turkey, then 1/2 of the ham, and 1/2 of the Swiss cheese. Spread the sugar-free jam over the top of the cheese. Then repeat the layers– turkey, ham, and cheese. Spread the rest of the batter over the top and smooth it to the sides of the pan.

Bake about 30 minutes until the top is golden brown. Let cool for five minutes. Cut into four pieces and serve.

Makes four 3×3-inch sandwiches. This will serve four when you add a side salad. If you’re really hungry, it will feed two.

Nutrition: Monte Cristo Sandwich

 

Breads, Recipes, Sandwiches

Can you make a good low carb yeast bread?

Image: Honey Wheat Bread

Nothing tastes as wonderful as homemade yeast bread directly out of the oven. It’s one of the things that isn’t found easily on a low carb lifestyle. So, I was excited to find a few recipes to make a loaf. While it requires some ingredients that aren’t available at your local grocery store and probably not even at a health food store, it’s worth the effort to order the special baking options to make a wonderful low carb yeast bread.

This recipe is actually a combination of two low carb ones I found – one for Carb Counters Low Carb Honey Wheat Bran Bread and one for  Keto bread. I played around with the ingredients to get the best -tasting balance and made a few rolls until I arrived at a bread I really like. Then I changed it a little to get a low-sodium version so my friend could have bread that works with her restrictions.

I’m including both recipes to make a loaf and halved it to make four sandwich rolls. I used vital wheat gluten, Carb Counters All Purpose Low Carb Flour, flax meal, and oat fiber to make the bread loaf, but I made the rolls without the all purpose flour. For the low sodium, I didn’t use any of the Carb Counters flour, but more of the wheat gluten and other flour.

If you are not eating gluten, you could substitute LC Foods Gluten-free Baking Flour or soy flour for the Vital Wheat Gluten,  but the net carbs will go up about two per slice on the latter.  I have not tried this with either almond flour or coconut flour, but I don’t think they will hold together sufficiently to work. Also, the dough might not rise as much with the substitutions.

Most all of the ingredients are available through Amazon, although better deals might be found at other online sources, such as Netrition.com, LC Foods, and other places that sell health food products.

Honey Wheat Bread and Rolls

Bread Ingredients

2 tablespoon Active Dry Yeast
1 cup warm water
2 teaspoons Sugar-Free Honey
2 Eggs, beaten
2 tablespoons melted Butter
1/4 cup Oat Flour
1/4 cup Wheat Bran
3/4 cup Vital Wheat Gluten Flour
1 cup DCC All Purpose Flour
1/4 cup Flax Meal
1/2 teaspoon Xanthum Gum
1/8 teaspoon Salt
1 teaspoon Sugar Substitute

Prepare a small bread loaf pan by putting parchment paper on the bottom, then spray the bottom and sides with cooking spray.

In a small bowl, add warm water, yeast, and honey and stir. Let sit about five minutes for the yeast to bloom. If it doesn’t look frothy, then your yeast is dead. Get more yeast and start over.

In a large bowl, add all the dry ingredients and whisk together. If you want to add garlic powder, or other seasoning to the bread, add it with the dry ingredients. If you want a sweet bread, add more sugar substitute and cinnamon.

Add the yeast mixture, eggs, and oil to the flour and stir to mix it in. If the dough is too dry to absorb all the flour, add a little more warm water. Once you mix in all the flour, knead the dough for two to three minutes until it is smooth and elastic. Shape the dough into a loaf and place in the bread pan. Cover with a piece of plastic wrap sprayed on one side with baking spray and put the spray side facing the dough. Put in a warm place to rise. Let rise from 40 minutes to an hour until the dough has doubled in size.

Preheat oven to 350 degrees (F.)

Bake bread for 30 to 35 minutes until golden brown and the bread is firm when you press on the middle. Let cool a few minutes before removing from the pan.

Makes 10 slices.

For the Sandwich Rolls:

1/4 cup Carb Counters™ All Purpose Low Carb Flour
1 cup Gluten Flour
2 tablespoons Flax Meal
1/4 cup Oat Fiber
1 tablespoon Xanthum Gum
1 tablespoons melted butter
2 teaspoons Sugar-Free Honey
1/8 teaspoon salt
1 tablespoon active dry yeast
3/4 cup warm water
1 teaspoon Mrs. Dash Garlic and Herb seasoning (optional)

Follow the instructions above for the bread, except omit the eggs.

Prepare four wells of a muffin-top pan by covering each round with parchment paper, then spray the bottom and edges. Or you can also use pot pie tins to make the rolls or free shape them on a parchment-paper-covered baking sheet.

Mix the bread and knead the dough until smooth and elastic. Separate the dough into four equal-sized pieces. Shape the first piece into a round for the roll and put in the middle of one of the pan wells or on the baking sheet. Repeat with the other four pieces. Set in a warm place to rise, cover the dough with plastic film that has been sprayed with baking spray.

Let dough rise about one hour until doubled. Preheat oven to 325 degrees (F.) Bake rolls for 12 to 15 minutes until they are browned and firm in the middle. Let cool about five minutes, then remove the rolls from the pan.

Picture: Wheat bun for sandwich

If you want to make hot dog buns, then shape the rolls into 1-1/2 inch wide logs about 5 inches long. Let rise as above, then bake.

Makes 4 rolls or buns.

Nutrition Info: Honey Wheat Bread & Buns

Photo: Low-sodium yeast buns

Low-Sodium Honey Wheat Bread

This is the same basic bread recipe without the salt and the eggs. Add more water to make up for the egg.

2 teaspoons Sugar-Free Honey
2 tablespoon Active Dry Yeast
1 cup warm water
1/4 cup Oat Flour
1/4 cup Wheat Bran
1 1/2 cup Vital Wheat Gluten Flour
1/4 cup Flax Meal
1/2 teaspoon Xanthum Gum
1 teaspoon Sugar Substitute
2 tablespoons melted Butter
1 Egg

Prepare a small bread loaf pan by putting parchment paper on the bottom, then spray the bottom and sides with cooking spray.

In a small bowl, add warm water, yeast, and honey and stir. Let sit about five minutes for the yeast to bloom. If it doesn’t look frothy, then your yeast is dead. Get more yeast and start over.

In a large bowl, add all the dry ingredients and whisk together. If you want to add garlic powder, or other seasoning to the bread, add it with the dry ingredients. If you want a sweet bread, add more sugar substitute and cinnamon.

Add the yeast mixture, egg, and oil to the flour and stir to mix it in. If the dough is too dry to absorb all the flour, add a little more warm water. Once you mix in all the flour, knead the dough for two to three minutes until it is smooth and elastic. Shape the dough into a loaf and place in the bread pan. Cover with a piece of plastic wrap sprayed on one side with baking spray and put the spray side facing the dough. Put in a warm place to rise. Let rise from 40 minutes to an hour until the dough has doubled in size.

Preheat oven to 350 degrees (F.) Bake bread for 30 to 35 minutes until golden brown and the bread is firm when you press on the middle. Let cool a few minutes before removing from the pan.

Makes 10 slices.

Low Sodium Wheat Rolls

3/4 cup Warm Water
1 tablespoon Active Dry Yeast
1 teaspoon Sugar-Free Honey
3/4 cup Vital Wheat Gluten Flour
2 tablespoons Ground Flax Meal
1/4 cup Oat Fiber
2 teaspoons Olive Oil or Coconut Oil
2 teaspoons sugar substitute
1/2 teaspoon Xanthum Gum
1 teaspoon Mrs. Dash Garlic and Herb Seasoning (optional)

Prepare four wells of a muffin-top pan by covering each round with parchment paper, then spray the bottom and edges. Or you can also use pot pie tins to make the rolls or free shape them on a parchment-paper-covered baking sheet.

Mix the bread and knead the dough until smooth and elastic. Separate the dough into four equal-sized pieces. Shape the first piece into a round for the roll and put in the middle of one of the pan wells or on the baking sheet. Repeat with the other four pieces. Set in a warm place to rise, cover the dough with plastic film that has been sprayed with baking spray.

Let dough rise about one hour until doubled. Preheat oven to 325 degrees (F.) Bake rolls for 12 to 15 minutes until they are browned and firm in the middle. Let cool about five minutes, then remove the rolls from the pan.

If you want to make hot dog buns, then shape the rolls into 1-1/2 inch logs about 5 inches long. Let rise as above, then bake.

Makes 4 rolls or buns.

Information: Low Sodium Bread and Rolls