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.

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. 

Parmesan Crusted Chicken is an incredible low-carb dish. Ours is also Keto-approved with the use of Uprising Bread -- a gluten-free bread with zero added sugar that’s artisan baked with just two net carbs. Skinless and boneless chicken breasts are dipped in a flavorful egg wash for the ultimate taste explosion before being coated in a tasty parmesan mixture. If you’re looking for a mouth-watering dish that you can easily put together, look no further and give this Parmesan Crusted Chicken recipe a try! 

For Chicken

1 chicken breast

2 slices Uprising Bread

½  cup fresh grated parmesan 

2 tsp softened butter (unsalted)

2 tsp Italian seasonings

1 tsp garlic powder

1 tsp onion powder

1 tsp paprika

1 tsp salt

1 tsp pepper

1 cup almond flour or lupin flour 

3 eggs beaten

For Bread crumbs

2 slices Uprising Bread

1 tbsp Italian seasonings

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-sized bowl, drizzle with unsalted softened butter and Italian seasons. 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. Set up three large bowls in a sort of assembly line. Put the flour in the first bowl and Season with salt, pepper, Italian seasonings, and paprika. Beat the eggs in the second bowl. Combine breadcrumbs, freshly grated parmesan, garlic powder, onion powder in the last bowl.
3. Season chicken breast with salt and pepper. Dredge chicken breast in the seasoned flour and shake off the excess until just a light coating remains. Next, you will dip the chicken in the egg mixture, coat evenly. Lastly, you dredge the chicken in the breadcrumb mixtures, turning to ensure all sides are coated well.
4. Once you have the desired coating on your chicken breast, spray the inside of the air fryer basket with an oil spray to prevent sticking. Place chicken in the basket and bake for 5 minutes.
5. Flip the chicken pieces after the 5-minute mark and cook for an additional 5-6 minutes or until you have reached an internal temp on the chicken of 155-160 degrees. Once the chicken is done, you will be left with a nice golden and brown crust. Enjoy friends.

Air Fryer Tip: Always flip your food ½ through the cooking process to ensure all sides remain crisp

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