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Home / Keto Bread Recipes

Keto Bread Recipes

Reuben sandwich with a modern twist so everyone can enjoy it

Reuben sandwich with a modern twist so everyone can enjoy it

A classic Reuben sandwich is a fan favorite. In our recipe, when the flavors hit your tongue, your tastebuds will revel in the harmonious, tantalizing, and succulent balance of delicious tastes and heartiness. With mouth-watering corned beef sliced delicately in between two slices of Uprising Bread—a gluten-free bread with zero added sugar that’s artisan baked with just two net carbs—and topped with warm bacon dressed slaw, your friends won’t believe you when you tell them this dish is keto-approved.

4 slices corned beef 

½ tbsp caraway seeds

2 slices Uprising Bread

2 slices of Swiss cheese

Warm Bacon Dressed Slaw

1 cup shredded cabbage

6 slices uncured bacon

¼ cup reserved fat from the bacon

3 tbsp white wine vinegar

1 tbsp minced onion

2 tsp brown mustard

2 tsp brown sugar substitute of choice 

½ tsp paprika

¼ tsp garlic powder

Salt and pepper to taste


Russian Dressing

1 cup mayo

3 tbsp sugar-free ketchup

2 tbsp mustard

2  tbsp chopped dill pickle

1 tbsp pickle juice

½  tsp granulated sugar substitute of choice

Salt to taste

  1. In a medium-sized mixing bowl, mix all Russian dressing ingredients together and stir until all are blended smoothly, set aside for use later. 
  2. Place the bacon in a medium-sized saucepan over low heat. Stir the bacon often to keep from sticking, cook until fat has begun to render down. Raise heat to a medium-high and continue to stir frequently until the bacon is crispy. Used a slotted spoon to transfer bacon to a paper towel-lined plate, crumble, and set aside for later.
  3. Return the same saucepan that contains the bacon drippings to medium heat. Add onion and garlic powder, continually stirring. Immediately add the rest of the dressing ingredients. Let this all cook down for 1 to 2 minutes at most, and then add back bacon. Remove from heat and set aside for use momentarily.
  4. Preheat a large skillet or griddle to medium heat. Lightly butter one side of bread slices, then spread non-buttered sides with Russian dressing. Layer 1 slice of swiss cheese with 2 slices of corned beef, ¼ cup of bacon dressed slaw top with caraway seeds, and an additional slice of swiss cheese. Top with remaining bread slices, buttered side out. Grill sandwich until both sides are warm and toasty, which is usually 5-6 minutes per side. Serve fresh off the grill!

Open-faced prime rib sandwich: Don't neglect the leftovers

Open-faced prime rib sandwich: Don't neglect the leftovers

So, you made a delicious prime rib roast and are lucky enough to have leftovers—don’t neglect them and make this mouth-watering open-faced prime rib sandwich! Thinly sliced prime rib with a touch of low-carb horseradish mayo is an absolute treat. It’s best served on Uprising’s Superfood Bread—a gluten-free bread with absolutely zero added sugar that’s artisan baked with only 2 net carbs. 

With that in mind, it’s easy to see why this bread is a must for anyone following a low-carb lifestyle. Approved for keto and paleo dieters, the protein, fiber, and healthy fats inside will give you sustainable energy without feeling stuffed or weighed down. Give this keto-friendly recipe a try—your taste buds will be glad you did!  

Thinly sliced prime rib

1 slice Uprising Bread

2 pieces of sliced cheese of your choosing

¼ cup thinly slice jalapenos

Horseradish Mayo

½ cup Mayo

1 tbsp horseradish

1 tbsp leftover au jus

1 tbsp dijon mustard

½ tsp white wine vinegar

½ tsp garlic powder

¼ tsp onion powder

Salt and pepper to taste

  1. Preheat broiler on over. In a saucepan, warm up any leftover au jus or consomme to medium heat.
  2. Once the broiler is at temp, apply a small amount of butter to the Uprising Bread slice and broil till golden brown.
  3. Place all horseradish mayo ingredients in a large mixing bowl and stir until all ingredients are incorporated. Set aside for use momentarily
  4. While au jus is warming up, thinly slice prime rib
  5. Use your now heated up au jus (consume) to also heat up your slice prime rib. You will only dip your prime rib in the au jus to soak up a little more flavor. 
  6. Spread the desired amount of horseradish mayo to Uprising Bread toasted side down.
  7. Place a warmed up slice of the prime rib on top of the horseradish mayo. Then your sliced cheese and thinly sliced jalapenos. Broil until jalapenos are toasted and cheese is ooey-gooey. Serve with a side of warmed up au jus if desired.

Keto Meatballs recipe - don't forget the bread

Keto Meatballs recipe - don't forget the bread

Tender, juicy, and full of flavor—a good meatball is truly a beautiful thing. Unfortunately, finding a low-carb recipe to make this delicious meal is not exactly easy. You see, it’s the bread crumbs that usually make meatballs tender. Rather than skipping this important ingredient and settling for a chewy meatball, give our recipe below a try. By using Uprising Bread—a gluten-free bread with zero added sugar that’s artisan baked with just two net carbs—you can enjoy a mouth-watering meatball while keeping your body in ketosis! 

1 ½ pounds ground beef

½ pound ground pork

2 eggs

2 tbsp dried basil

2 tbsp dried parsley

2 tbsp grated parmesan

1 tbsp dried oregano

1 tsp ginger 

1 tsp garlic

1 tsp red pepper flakes

1 tsp pepper

½ tsp salt

½ tsp paprika

Uprising Croutons

3 slices Uprising Bread (half to be ground for the meatballs, half to be used for mini crostinis)

2 tbsp dried Italian seasonings

1tbsp garlic powder

Olive oil for drizzle

Tomato Sauce

1 can San Marzano or peeled tomatoes 

¼ cup virgin olive oil

1 tbsp garlic powder 

1 tsp dried oregano

½ tsp red pepper flakes

  1. Preheat the oven to 400 degrees and position the rack to the middle. Warm-up saute pan on the stove for tomato sauce. 
  2. Open the can of San Marzano tomatoes, separate the sauce into a separate bowl and crush tomatoes. Set aside both for ease of use later. 
  3. Once the pan is at medium-high heat, add olive oil and sauce from the tomato can. Once heated, add garlic powder, oregano, red pepper flakes, and crushed tomatoes. Simmer until the sauce resembles bubbly lava-like goodness. Reduce heat and let simmer while you prepare meatballs.
  4. Slice 1 ½  pieces of Uprising Bread into small cubes. Add to a medium-sized bowl drizzle with olive oil. Add garlic powder and Italian seasonings. Place croutons on a foil-lined baking tray and bake for 10-12 minutes or until golden brown. 
  5. Cut the remaining 1 ½ pieces of Uprising Bread into uniform smaller crostinis. Drizzle with olive oil and garlic powder, salt, and pepper. Toast for 10-12 minutes or until golden brown, set aside to serve with prepared meatballs later.
  6. Once toasted and cooled, place in a food processor (or you can use a handy dandy knife) and pulse until bread crumbs. Set aside for use later. Add beef and pork to a new medium-sized bowl and break up into even small chunks. Add all dry ingredients, including our recently made bread crumbs, as well as eggs.
  7. Mix by hand, making sure not to over mix. Once ingredients are uniform in the meat mixture, roll the meat into small balls that are even in size. Place meatballs on a rack or foil-lined baking tray. Bake meatballs for 15 to 20 minutes. Serve with warmed sauce and crostinis.