Bacon-Wrapped Pork Tenderloin (Keto and Low Carb!)

Pork Wrapped in Pork = DELISH!

Mmmm, this is keto dinner heaven! What we have here friends is an honest-to-goodness, delicious, satisfying, filling, low carb, ketogenic dinner that is easy to make and beautiful to serve. A tender, juicy, bacon-wrapped pork tenderloin, served with sauteed garlic broccoli on the side. The bacon drenches the tenderloin in flavor and keeps it moist while roasting, and the broccoli is buttery and garlicky with just a bit of crunch.

The tenderloin is super-simple to put together. I gave it a quick rub of salt, pepper, garlic powder, and paprika. Then I wrapped about 4 slices of bacon around it like a barber pole, trying to cover the top and sides as much as possible. I didn’t even use toothpicks – I just tucked the ends under as best as I could. (I tend to forget where and how many toothpicks I use, which is why I didn’t bother!)

Then I popped it into a 350 degree oven for about an hour, until the bacon was crisping up and the meat thermometer read 165 degrees internally. I took it out of the oven and covered with foil.

While the tenderloin was resting, I melted about 2 tablespoons of butter in a frying pan, added 3 cloves of crushed garlic and cooked it a bit until I could really smell the garlic. Then I tossed in about 3 cups of chopped broccoli and quickly sauteed it until it started to brown up on the edges.

This is a great meal (and great leftovers!) that isn’t super expensive. Since the tenderloin is so lean, you don’t have to trim anything off. No sauces or condiments are needed, which helps keep the carbs and calories down.

Final count (for the meal): Calories 336, Net carbs 4 grams, Fat 19 grams, Protein 29 grams.

Hmm, I think I’ll make this again this week! How about you?

Keto-Friendly, Low-Carb Bagels

Now, Almond Flour and Mozzarella are your friends!

This is a gift – given to me, and I now pass along to all of you. A gift for those doing the low-carb-thang, the gift of bagels. Yes, my friends, even though we have sworn to abstain from carbs and their glorious servants of bread, here is a bagel you can easily bake and eat!

This life-saver was brought to us from Wholesome Yum, and what a joy! The few things I miss eating low-carb are the bread-y things, bagels being one of my favorites. This recipe is a spin-off from the infamous Fat-Head Pizza dough, and is made primarily from almond flour and mozzarella. I know it sounds like it will make a mess putting it together, but it’s really easy to clean up – so don’t let that stop you! I threw these together at 10 pm, cleaned up, and was done eating one by 11!

On my next attempt, I’m going to throw a little yeast in the mix, not for any dough-raising properties, but to see if I can add a little of the flavor and smell of a traditional yeast bread. If it works, it will be killer!

These don’t toast up like regular bagels, although some people have had luck broiling in a toaster oven, while others fry the buttered halves in a skillet. I put mine in the toaster on the longest setting and then buttered ’em, and while not crispy, they were still awesomely delicious.

These total out at about 360 calories and 5 net carbs each. This may not be an every day snack, but if it fits your macros for the day – woo-hoo! I hope you get the chance to give them a try, maybe with some Kerrygold butter! Good luck and good eating!

Keto-Friendly, Low-Carb Bagels
  • 1½ cup almond flour
  • 1 tbsp baking powder
  • 2½ cup shredded mozzarella cheese
  • 2 oz cream cheese
  • 2 large eggs, beaten
  1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  2. Stir together the almond flour and baking powder, breaking up any lumps.
  3. In a separate bowl (glass is preferable), combine the shredded mozzarella and cream cheese. Microwave for 1 minute, stir, microwave one more minute and stir once more until well mixed.
  4. Stir the flour mixture and eggs into the melted cheese mixture. Knead with your hands until a dough forms and ingredients are fully mixed. The dough will be very sticky. If the dough becomes too stiff before fully combined, microwave an additional 15-20 seconds to soften it.
  5. Divide the dough into 6 parts. Form each into a long snake, and then stick the ends together to make a bagel shape on the lined baking sheet. If you're adding any toppings, brush with an egg wash and lightly press the toppings on, or brush with a light coating of butter.
  6. Bake for 10-14 minutes, until the bagels are firm and golden.


So Two Nuts Walk Into A Bar….

Pecan Pie Bars

Until about 5 or 6 years ago, I was never a big fan of pecan pie. I loved the flavor, but the filling was too sweet for me to really enjoy it. Over the years, I played around with the recipe a bit. Before we went gluten-free, I discovered the perfect proportions necessary to make a buttery, rich filling that had more flavor, less sweetness. I loved that pie, and I usually ate most of it myself. I haven’t made it since, mostly because I stink at making GF pie crusts. Really, I stink at making all pie crusts, and I used to buy the rolled up ones at Aldi’s, which I thought were quite tasty. But I have found that gluten-free pie dough is really sticky and falls apart, and I don’t possess the most basic pie-crust-making-skills, so I fail miserably at the gluten-free version. Whole Foods has GF pre-formed crusts which are good, but they’re pretty expensive, and the store is a good 25-minute drive from our house. So we don’t do much pie-making in this house. Continue reading “So Two Nuts Walk Into A Bar….”