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Home / Keto Bread Recipes

Keto Bread Recipes

Homemade fish sticks with a crunch

Homemade fish sticks with a crunch

These keto-approved homemade fish sticks are so good that they might even be better than what you remember as a kid! A tasty seasoned breading made of parmesan and  Uprising Bread—a gluten-free bread with zero added sugar that’s artisan baked with just two net carbs—this dish offers just the right amount of crunch that is sure to leave your tastebuds begging for more.  

For Fish Sticks

1 to a 1.5-pound firm white fish filet

2 slices Uprising Bread

½  cup fresh grated parmesan 

2 tsp softened butter (unsalted)

2 tsp oregano

1 tsp garlic powder

1 tsp sweet paprika

1 tsp salt

1 tsp pepper

1 cup almond flour or lupin flour 

1 whole medium lemon (for zest and juice only)

3 eggs, beaten

For Croutons

2 slices Uprising Bread

1 tbsp garlic powder

1 tbsp sweet paprika

2 tsp softened butter (unsalted)

1tsp salt

1 tsp pepper

  1. Preheat the air fryer to 400 degrees. Cut up 2 slices of Uprising Bread into crouton-like cubes. Place in a medium-size bowl, drizzle with unsalted softened butter, garlic powder, and sweet paprika. Place on a foil or rack lined baking sheet. Bake for 5-7 minutes or until golden brown. Remove croutons from the oven and let cool. Once cooled, toss in a blender or finely chop with your trusty kitchen knife. Set breadcrumbs in a separate bowl.
  2. Pat fish filet dry and season with salt, pepper, and oregano on both sides. Cut the filet into pieces, usually about 1 inch thick and 3 inches long, then set aside for use later. 
  3. Set up three large bowls in a sort of assembly line. Put the flour in the first bowl and season with salt, pepper, and garlic powder. Beat the eggs in the second bowl. Combine breadcrumbs, freshly grated parmesan, and sweet paprika in the last bowl.
  4. Dredge fish sticks in the seasoned flour and shake off the excess until just a light coating remains. Next, you will dip the fish in the egg mixture, coat evenly. Lastly, you dredge the fish stick in the breadcrumb mixtures, turning to ensure all sides are coated well.
  5. Once you have the desired coating on your fish stick, spray the inside of the air fryer basket with an oil spray to prevent sticking. Place fish sticks in the basket and bake for 6 minutes.
  6. Flip the fish stick pieces over after the 6-minute mark and cook for an additional 6 minutes. Finish your fish sticks with a little lemon zest plus a spritz of fresh lemon juice, and be prepared for some of the tastiest fish sticks you’ve ever tried.

Air Fryer Tip: Always flip your food halfway through the cooking process to ensure all sides remain crisp.

Pro Tip: Skip the pre-grated parmesan cheese, aka the dusty cheese in my house, as the anti-caking agents added to cheese will impede the melting process, and you won't be able to achieve the desired coating.

Pulled Pork Slider Recipe For Your Next Hangout

Pulled Pork Slider Recipe For Your Next Hangout

It goes without saying that pulled pork sliders are well-loved by many. So tender. So flavorful. So satisfying. This recipe is perfect for an easy, unpretentious meal. Warm, juicy pork tucked in between two slices of Uprising Bread—a gluten-free bread with zero added sugar that’s artisan baked with just two net carbs. The protein, fiber, and healthy fats inside will give you sustainable energy without feeling stuffed or weighed down. This pulled pork slider is so tasty, you won’t believe it’s keto-approved. 

For pulled pork

3-pound shoulder or picnic pork roast

2 tbsp olive oil

1 tablespoon parsley

1 tablespoon tomato paste

1 tablespoon coconut aminos

2 teaspoons cumin

2 teaspoons garlic powder

2 teaspoons onion powder

2 teaspoons smoked paprika

¼ cup apple cider vinegar

½  cup of chicken bone broth 

For slider

4 slices Uprising Bread

2 slices preferred cheese

Dill pickle chips

Sliced pickled jalapenos

  1. Start by trimming the fat from your pork roast and cut it into 4 to 5 chunks that should all be similar in size.
  2. Preheat your instant pot to high heat using your sear function. In a large mixing bowl, add all dry ingredients and mix together to make a uniform seasoning. Add your pork pieces to the mix and coat well. 
  3. Once the pork is well-coated and the instant pot is up to temp, sear pork on each side for approximately 2 minutes each. Remove pork and set aside on a plate. Repeat this process with all of your pork pieces.
  4. Once your pork is properly seared, cancel the sear function and add ¼ cup chicken broth to the instant pot to deglaze the bottom of the pot. Make sure to use a wooden spoon to get all the tasty bits from the bottom.
  5. Once properly deglazed, add remaining chicken broth, apple cider vinegar, coconut aminos, and tomato paste directly into the pot. Place the pork chunks into the liquid, spacing out as best as possible.
  6. Secure lid and make sure the vent is set to the sealed position. Pressure cook on high pressure for 60 minutes and let the pressure naturally release for 20 minutes.  Once fully cooked, remove from instant pot to shred. After you have shredded the pork, return back to the instant pot to soak up all the tasty juices from cooking.
  7. Now that we have got this far, all that is left is to assemble your pork slider and enjoy. I personally like to toast my Uprising Bread up a bit, then add my pulled pork and a slice of pepper jack cheese, all topped with a few dill pickle slices and pickled jalapenos. Enjoy friends! 

Instant Pot VS Slow Cooker: This pulled pork recipe can be done in either the slow cooker or an instant pot. If you’re always on the go, I tend to stick with the instant pot. It all ends up done in no time flat. If you don’t own an Instant Pot or prefer a slow cooker to set and forget as you go about your day, just follow the same directions with the exception of letting it cook on slow for 10-12 hours on low or 8-9 hours on high. For the searing step, you can do this on the stove in a saute pan and follow the process according to the recipe. 

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!