KETO HOT BROWN
Many moons ago, I lived in Louisville, Kentucky. That’s where I was introduced to the elegant Brown Hotel and their signature sandwich. I spent many an afternoon there, sipping bourbon and listening to the piano player while digging into a bubbling Hot Brown. Now that I live back home again in Indiana, I invent reasons to go to Louisville—just so that I can make a stop at one of my favorite places.
Generally, I’m not a sandwich person. The Hot Brown, though. The combination of rich turkey, creamy cheese sauce, and crispy bacon accented by tomato calls to me. The crunch of bread adds a much-appreciated texture. Since bourbon is considered a keto beverage, I knew I had to have one of my favorite meals to go with it. Gluten free, sugar free, and low carb, the Hot Brown is comfort food that wows.
Who has leftover turkey outside of Thanksgiving? I need this dish more often than that. Luckily, the local grocery store has started carrying turkey tenderloins and breasts year-round. When I roast a turkey breast, I freeze portions to be used in meal prep for other days. I take it, Cranberry Sauce, and ice cubes from the freezer to indulge in Hot Brown night after a rigorous day.
A hot brown is the perfect way to use up Thanksgiving turkey leftovers. I like mine with a side of cranberry sauce.
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2 cups heavy whipping cream
4 ounces cream cheese
½ cup Parmesan, grated
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
12 ounces roasted turkey
4 slices Toasted Mug Bread
2 slices bacon, cooked
1 medium tomato, quartered
- Preheat oven broiler.
- In a medium sauce pan, bring to a boil heavy cream.
- Stir in cream cheese until thick.
- Remove from heat and stir in Parmesan, salt, and pepper.
- Place turkey in the bottom of a small cast-iron skillet and top with sauce.
- Place under broiler for about 10 minutes, until cheese begins to bubble and brown.
- After removing from broiler, arrange Toasted Mug Bread, bacon, and tomato atop skillet.
- Serve immediately.
Don’t have a small cast-iron skillet? A small casserole dish should work.
With this dish, I prefer Maker’s Mark bourbon on the rocks. Choose your favorite.
NUTRITION BREAKDOWN, EACH SERVING
Net carbs: 6 grams
Total carbs: 7 grams
Fiber: 1 gram
Fat: 66 grams
Protein: 39 grams
Glycemic load: 3