Bread-Less BLT | KETO BLT | LOW-CARB BLT (gluten free, dairy free, keto friendly) : Bacon Weave

BLT for breakfast, but with no carbs?

I’m in.

I’ll be honest, I was a bit skeptical about how this would turn out, the whole “bacon for bread” thing.

But it couldn’t have worked out better and I seriously didn’t miss the bread!

Isn’t it a thing of beauty?

The best part is that it’s much lower in calories than I originally expected despite the fat content

(nutrition information at the bottom!)



-3 to 6 slices of bacon (6 if you want top and bottom “bacon bread”)



-mayo (I use Kind Condiments homemade mayo)



We start by making a bacon weave for our “bread” if you don’t know how to do this I’ll walk you through it!

1.Start by pre-heating  your oven to 400 degrees


2. Cover a baking sheet in foil for easy cook/clean up (or put a baking rack on top of a pan instead)

3. Lay your bacon strips out and cut them in half

4. Place 3 of your now 1/2 length bacon strips side by side

5. Peel back the top of the middle strip into the middle of itself and add another strip horizontally (covering the top portion of the outer two strips) and then fold it back to lay flat

6. Now take the bottom end of the outer 2 strips and peel them back, folding them to their middle, adding another strip horizontally across, overlapping the middle strip

7. Replace the outer two strips, laying them flat over the slice you added across the middle and repeat the weave process once more to add a final strip across the bottom by folding up the middle strip and overlaying 1 more piece.

All together you will have used 3 whole slices of bacon (6 halves) to create a bacon weave that becomes your “bread!”

If you want top and bottom bread repeat this process again using another 3 full strips of bacon.

8. Once your weave(s) complete throw it in the oven for 25-30 minutes or until cooked through to your liking

9. Remove from the oven and  let sit on paper towel to drain excess oil

10:  Once moderately cool, top with mayo of choice (*cough* Kind Condiments *cough*)

11. Then the L (I used baby romaine hearts, perfect size!)

12. Then the T + salt and pepper!

13. Optional: Top with another piece of bacon-bread or get down with the open faced bread-less BLT

Either way, I highly recommend sugar-free ketchup for dipping, classic combo!

14. Thank me later for this amazing low-carb hack. JK, I didn’t invent the bacon weave, but I thank whoever did!



For top and bottom “bacon bread:” 334 calories (13 p, 3 c, 30 f)

For open faced/bottom only “bacon bread:” 234 calories (7 p, 2 c, 22 f)

P.S. Find this on MyFitnessPal under “KY Breadless BLT” for easy tracking!

*These macros don’t include sugar-free ketchup, which would add 1 carb per tbsp

*Cooked bacon has less calories than what is listen on many packages (due to the fat that’s removed during cooking)- you often won’t notice it but some bacon packaging has the “cooked calories” beside the non-cooked!



This obviously isn’t a super protein rich meal, but it would be a great addition to a dippy egg, or better yet make an egg sandwich and add some cheese if you prefer, a “denver” (cooked omelet sandwich) would be great with this too!

I hope you love this as much as I do, it’s definitely going to be a part of my regular brunch routine from now on!

Tag me in your creations @kyfitnessandnutrition and let me know what you think!






2 Ingredient Peanut Butter Cookies! (Low Carb, Keto Friendly, Paleo, Grain Free, Gluten Free)

PB cookies are a classic, BUT usually not something we can eat day to day and still stick to our health and fitness goals.

Good news, these PB cookies can totally be worked into any diet (if you’re peanut free sub nut or seed butter of your choice) & they won’t leave you feeling the cookie regret afterwards.

Not only are they “diet-friendly,” they are a breeze to whip up and you likely have  everything you need on hand!

(If that’s not an excuse to make cookies, I don’t know what is!)

Look at these babies!

P.S. Highly recommend a side of cashew milk with vanilla stevia drops, so good


-1 cup natural peanut butter (or alternative nut/seed butter of your choice)

-1 whole egg

Those are the “needs” for this recipe, from there you can add

-salt (to taste)

-stevia (or sweetener of your choice- to taste)

-vanilla to taste

-add ins: optional!


Mix nut butter, egg, and remaining ingredients together, form into cookie (I make 10) and bake for 10-12 minutes at 350.

If they are too soft you can continue to bake them, but I recommend under-cooked v.s. over as they will get crumbly!

Store in the freezer until ready to eat- but it is unlikely they will last that long 🙂

I love them straight out of the freezer!


Find this recipe on MyFitness Pal under KY 2 Ingredient PB Cookies

Recipe makes 10

For 1/10 cookies:  151 calories , 11.7 g fat, 4.8 c  (1.6 fiber), 7 protein  

*to lower the carb count choose a lower carb nut butter of your choice*


Don’t forget to tag me in your creations @kyfitnessandnutrition

Happy Baking! XO 

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