Keto French Dip

PREP TIME10minutes mins
COOK TIME7minutes mins

COURSEMain Course
CUISINEAmerican

SERVINGS4
CALORIES476.64 kcal

Ingredients:

For the sandwich:

• 1 pound thinly sliced roast beef (look for a low-carb or sugar-free option)
• 4 slices of keto-friendly bread (you can use almond flour bread or cloud bread)
• 4 slices of provolone cheese or any other keto-friendly cheese of your choice
• Optional: Sauteed onions and bell peppers (in butter or olive oil) for added flavor

For the au jus:

• 2 cups beef broth (preferably homemade or low-sodium)
• 1 tablespoon Worcestershire sauce (make sure it’s a low-carb version)
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a small saucepan, combine the beef broth, Worcestershire sauce, Dijon mustard, salt, and pepper. Bring it to a gentle simmer and let it cook for about 5-10 minutes, allowing the flavors to meld. Adjust the seasoning to your taste. Keep the au jus warm while preparing the sandwiches.
3. If using sautéed onions and bell peppers, cook them in a separate skillet with butter or olive oil until they are soft and caramelized.
4. Lay out the slices of keto-friendly bread on a baking sheet, and place a layer of roast beef on each slice. Optionally, add a slice of provolone cheese on top of the beef.
5. Place the baking sheet in the preheated oven for about 5 minutes or until the cheese has melted and the bread is slightly toasted.
6. Remove the baking sheet from the oven and add the sautéed onions and bell peppers (if using) to the sandwiches.
7. Assemble the sandwiches by closing them with another slice of keto-friendly bread on top.
8. Slice each sandwich in half, diagonally, to make it easier for dipping.
9. Serve the Keto French Dip sandwiches with a side of the warm au jus for dipping.

Nutrition per serving (approximate): Calories: 450-500 kcal Fat: 30-35g

• Saturated Fat: 14-18g Carbohydrates: 7-10g (depending on the bread and vegetables used)
• Fiber: 2-4g
• Net Carbs: 5-8g Protein: 35-40g Sodium: 1300-1500mg (varies based on ingredients and seasoning)