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Bacon Cranberry Melt

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Bacon, cranberry sauce, and ooey-gooey mozzarella cheese between two pieces of Fox Hill Bunz is the all-year round sandwich you didn’t realize was missing from your life. This Bacon Cranberry Melt is destined to be your IT sandwich for the next forever.

Bacon Cranberry Melt | Carrie Brown

An entirely keto, entirely delicious choice for the holiday season and beyond, cranberry lovers everywhere can rejoice that their favorite condiment now makes a regular old grilled cheese into something spectacular.

If you love the holidays for the Turkey and Cranberry Sauce sandwiches (*raises hand*) then this year try switching it up with a warm, gooey Bacon Cranberry Melt. You won’t be disappointed.


Bacon Cranberry Melt

Author: Carrie Brown | Prep time:  10 mins   |   Cook time:  20  |   Total time: 3 0mins |  Serves: Use 1 Bunz per person

What You Need

What You Do

  1. Cook the bacon to your desired crispness.
  2. Slice the bunz in half and place both halves cut side down on a cutting board. The cut sides will be the outsides of the sandwich.
  3. Spread Cranberry Sauce generously on both halves of the bunz.
  4. Slice the mozzarella and place enough slices on one half to cover the cranberry sauce.
  5. Place cooked bacon slices on top of the mozzarella slices.
  6. Invert the other half of the bunz (cranberry sauce down) onto the bacon slices.
  7. Spread softened butter carefully onto the cut surface of the top bunz.
  8. Watch the video for tips & tricks on cooking a grilled cheese: https://youtu.be/PmyA7xQ3qWI
  9. Carefully flip the sandwich over into a skillet so that the buttered side is on the pan. Flipping quickly will stop the sandwich layers from sliding.
  10. Once the sandwich is in the pan, carefully spread softened butter on the cut surface of the bunz.
  11. Heat the pan over low heat until the bottom bun is golden brown and crispy – about 7 minutes. If your cheese slices are very thick, cover the skillet with a lid or a baking tray to warm the cheese up faster so that the cheese is melted by the time the bunz brown.
  12. Carefully flip the sandwich over to cook the other side. Cover if the cheese needs to melt faster.
  13. Once the second side is browned and crispy, carefully lift out of the skillet onto a cutting board.
  14. Using a serrated knife and a sawing motion cut the sandwich in half and serve.

Top Recipe Tips

  • Watch the Grilled Cheese video for the cooking technique before you start: https://youtu.be/PmyA7xQ3qWI
  • Spreading cranberry sauce of both halves of the sandwich helps the cheese and bacon to stick to the bunz better and stop the slide when you flip them during cooking.
  • You can use whichever melty cheese you prefer, but mozzarella does very well here.

Helpful Cooking and Recipe Links

Podcast Episodes and YouTube Videos

Keto YouTube Channel | Carrie Brown
The BEST Keto Cookbooks | Carrie Brown



THANK YOU FOR YOUR SUPPORT! YOU MAKE ALL THINGS POSSIBLE.

There *may* be an affiliate link or two in this post and I *may* receive a small commission from qualifying purchases in order to provide free content for you. As an Amazon Associate I earn from qualifying purchases.

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    Cranberry Walnut Stuffing

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    My wildly popular Sausage Pecan Stuffing (Keto for the Holidays Cookbook) is a fantastic option for a keto stuffing that I have on good authority tastes just like Stovetop. But if you’ve a hankering for a stuffing that has bread and a crispy top this Cranberry Walnut Stuffing is the one for you.

    It’s protein-heavy and tastes like the holidays, with a soft inside and crunchy top, and since there are cranberries baked right in you can even sidestep making Cranberry Sauce if you want!

    Cranberry Walnut Stuffing | Carrie Brown

    Thinking about it, if stuffing is your favorite part of the holidays then you use ground turkey instead of chicken, make some Holiday Gravy and you have your whole meal in one dish!

    This Cranberry Walnut Stuffing is a simple recipe which is mostly assembly followed by your oven performing the final magic. You can make it ahead of time, you can freeze it, and it reheats beautifully. So if you don’t want to spend all day in the kitchen, make this a few days – or a week – before and get to enjoy more time with friends and family.

    You can also use this to stuff your turkey if that’s how you roll. Make it ahead of time and keep in an airtight container the fridge. Bring to room temperature and stuff your turkey right before you start roasting.

    Whichever way you like serve your stuffing, this Cranberry Walnut Stuffing is one you’re going to want to make again and again.


    Cranberry Walnut Stuffing

    Author: Carrie Brown | Prep time:  10 mins   |   Cook time:  1 hour 10 mins  |   Total time: 1 hour 20 mins |  Serves: 8 – 12

    What You Need

    • 1 lb / 450g ground chicken
    • 2 TBSP avocado oil
    • 5 oz. / 140g onion, diced
    • 5 oz. / 140g celery, finely chopped
    • 1 bag Fox Hill Kitchens Croutonz (use code: thanks5 for an additional 5% discount off!)
    • 1 ½ TBSP dried thyme
    • Zest of 1 lemon
    • 6 oz. / 170g fresh or frozen cranberries
    • 4 oz. / 110g roughly chopped walnuts
    • 1 tsp. sea salt (For the best salt and a 15% discount use code: carriebrown)
    • 2 cups / 1 pint chicken stock
    • 3 eggs

    What You Do

    1. Pre-heat oven to 350 F.
    2. In a large skillet cook ground chicken over medium heat until browned, breaking up meat as it cooks. Once browned set aside in the skillet.
    3. In another skillet heat avocado oil over medium heat, add diced onion and finely chopped celery and sauté until translucent and just starting to brown.
    4. Meanwhile add the croutonz, dried thyme, lemon zest, cranberries, chopped walnuts, and sea salt to the browned ground chicken and stir until completely mixed.
    5. In a jug whisk the chicken stock and eggs together very well.
    6. Pour the egg mixture into the skillet with the chicken and stir until everything is coated in liquid.
    7. Add the sautéed veggies to the stuffing and mix well.
    8. Leave stuffing to stand for 15 minutes.
    9. Brush the insides of a casserole dish with avocado oil or butter and pour the stuffing into it.
    10. Bake in the center of the oven for 50 minutes until the top is nicely browned and the croutonz crispy.

    Top Recipe Tips

    • Use a larger, shallower dish if you want a lot of crispy topping or a smaller, taller dish if you want less crispy topping.
    • You can also use another keto bread, just cut it into cubes before adding to the stuffing.

    Helpful Cooking and Recipe Links

    Podcast Episodes and YouTube Videos

    Keto YouTube Channel | Carrie Brown
    The BEST Keto Cookbooks | Carrie Brown



    THANK YOU FOR YOUR SUPPORT! YOU MAKE ALL THINGS POSSIBLE.

    There *may* be an affiliate link or two in this post and I *may* receive a small commission from qualifying purchases in order to provide free content for you. As an Amazon Associate I earn from qualifying purchases.

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      Orange Cranberry Custards

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      Heavens to Betsy if these Orange Cranberry Custards don’t become your favorite go-to any-time-of-the-year dessert I’ll be surprised. Hand on heart these came out even better than I expected. A layer of soft, tart cranberries atop a soft-set caramelly-orange custard. Top with some softly whipped cream and you have a dessert that will make you into a Rockstar in the kitchen, if you’re not one already.

      Super-easy and fast to put together, the oven pretty much does the magic for you. Oh and did I mention how pretty they look? While the cranberries start out on the bottom, they rise to the top during baking making them one of the prettiest little dishes you can imagine.

      Orange Cranberry Custards | Carrie Brown

      These Orange Cranberry Custards are divine hot from the oven and equally delicious cold, and even after several days in the fridge they are still as good as the day you made them. All that to say: you can make these Orange Cranberry Custards in advance and relieve some stress and pressure if you are entertaining.

      Turn your weeknights into something special by popping these in the oven while you’re eating dinner, or make holidays and celebrations extra special. You’ll want to make these again and again!


      Orange Cranberry Custards

      Author: Carrie Brown | Prep time:  10 mins   |   Cook time:  20  |   Total time: 30 mins + cooling time |  Makes: approx 3 cups / 1 1/2 pints

      What You Need

      What You Do

      1. Pre-heat your oven to 350 F.
      2. Put the cranberries in the bottom of your pie dish or multiple single serving dishes. The cranberries should cover the bottom in a single layer.
      3. Place your pie dish or smaller dishes onto a baking tray to facilitate getting in and out of the oven easily.
      4. Place the sweetener and konjac flour in a bowl and whisk together well so that the konjac is evenly distributed.
      5. In a jug whisk the eggs, heavy cream, vanilla extract, orange zest and sea salt together very well.
      6. Pour the egg mixture into the dry ingredients in the bowl and whisk well.
      7. Pour the mixture evenly over the cranberries.
      8. Carefully carry the baking tray to the oven and place on the center shelf.
      9. Bake for 40 minutes until the top is just turning golden brown and a skewer inserted into the center comes out clean.
        Note: if using xylitol you might not get any browning, so be guided by your skewer.
      10. Remove from the oven and carefully take the dish / dishes off the baking tray to cool.
      11. Once completely cold they can be covered with plastic wrap and stored in the fridge.
      12. These can be eaten hot or cold and are delicious either way.

      Top Recipe Tips

      • For dairy-free use thick (canned) coconut milk instead of heavy cream.
      • Not a lover of oranges? Use lemon instead and leave out the vanilla extract.
      • Don’t want individual servings? Use a 9″ pie plate or casserole dish instead, and spoon into dishes as you serve it.

      Helpful Cooking and Recipe Links

      Podcast Episodes and YouTube Videos

      Keto YouTube Channel | Carrie Brown
      The BEST Keto Cookbooks | Carrie Brown



      THANK YOU FOR YOUR SUPPORT! YOU MAKE ALL THINGS POSSIBLE.

      There *may* be an affiliate link or two in this post and I *may* receive a small commission from qualifying purchases in order to provide free content for you. As an Amazon Associate I earn from qualifying purchases.

      0 comments
      Add a comment...

      Your email is never published or shared. Required fields are marked *

        Spiced Cranberry Curd

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        You’ll want to make this Spiced Cranberry Curd simply because it adds the most fantastic pop of color to your table. Then you’ll stir some into your Greek yogurt, spread some on your toast or muffin, use it as a tart filling, slather it on a biscuit, add it as a topping on your pancakes and waffles, or have a spoonful as dessert and you will forevermore want a jar of this in your fridge at all times!

        This Spiced Cranberry Curd is easier to make than Lemon Curd, and has a slightly different texture, but the warm spices transform those tart little red berries into something quite spectacular. No one with any taste buds will believe this is sugar-free, or one of those weird things only keto people eat.

        Spiced Cranberry Curd | Carrie Brown

        If you have cranberries left over from the holidays that you want to use and not freeze then this Spiced Cranberry Curd is the perfect treat to stash in the fridge and enjoy over a few weeks. You can even make a big batch and freeze some for later.

        While things that were typically spread on bread and other carby things had limited use when keto first started to become more mainstream there are so many keto bread, biscuit, scone, pancake and similar options available now that having delicious things to spread has once again become something that can transform the ordinary into the extraordinary.


        Spiced Cranberry Curd

        Author: Carrie Brown | Prep time:  10 mins   |   Cook time:  20  |   Total time: 30 mins + cooling time |  Makes: approx 3 cups / 1 1/2 pints

        What You Need

        • 12 oz / 340g fresh or frozen cranberries
        • 6 oz / 170g allulose OR xylitol
        • ½ tsp. ground allspice
        • 3 egg yolks
        • 2 oz. / 55g butter

        What You Do

        1. Put the cranberries, sweetener, and ground allspice in a pan over medium heat and bring to the boil.
        2. Lower the heat and simmer for 10 minutes.
        3. Carefully pour the hot cranberry mixture into a blender and blend (a lot) until completely smooth.
        4. Rinse out the pan and return to the stove top.
        5. Remove the inner lid on the blender and with the blender running drop each egg yolk in one at a time, followed by the butter.
        6. Blend until the butter is melted and completely combined.
        7. Return the cranberry mixture to the clean pan and cook, stirring continuously, over a low heat for about 5 minutes until it has thickened.
        8. Place a fine mesh sieve over a clean bowl and carefully pour the cranberry mixture through the sieve to remove the seeds and fibers. Yes, I know it looks smooth, but when you pass it through the sieve you will see that it very clearly wasn’t.
        9. Place a piece of parchment on the top of the sieved curd to stop a skin forming and leave at room temperature to cool completely.
        10. Once cold, remove the parchment, covered with plastic wrap or put in an airtight container and store in the fridge.

        Top Recipe Tips

        • You can use ground cinnamon instead of the allspice if you prefer. You can also add a pinch of ground cloves with the cinnamon, but don’t add any more than a pinch. Cloves are very strong. Alternatively, you can omit any spices for a plain cranberry flavor, but really this spiced cranberry curd is all that as it is.
        • Do you really need to sieve the curd? Yes. Yes you do. It takes 2 minutes but is totally worth it.
        • Stir some into your Greek yogurt, spread some on your toast or muffin, use it as a tart filling, slather it on a biscuit, add it as a topping on your pancakes and waffles, or you can even have a spoonful as dessert.
        • Don’t use erythritol or erythritol-based sweeteners. Unless you want crunchy curd.

        Helpful Cooking and Recipe Links

        Podcast Episodes and YouTube Videos

        Keto YouTube Channel | Carrie Brown
        The BEST Keto Cookbooks | Carrie Brown



        THANK YOU FOR YOUR SUPPORT! YOU MAKE ALL THINGS POSSIBLE.

        There *may* be an affiliate link or two in this post and I *may* receive a small commission from qualifying purchases in order to provide free content for you. As an Amazon Associate I earn from qualifying purchases.

        0 comments
        Add a comment...

        Your email is never published or shared. Required fields are marked *

          Cranberry Panna Cotta

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          This Cranberry Panna Cotta brings the flavor of the holidays to a keto dessert favorite. If you are looking for a delicious little fat bomb that also looks gorgeous to serve after your meal then look no further.

          Simple, easy, and fast to make, Cranberry Panna Cotta checks box after box on a holiday menu wish-list. It’s so simple to feed a crowd, plus you can make it in advance to reduce stress and ease up your kitchen workload on the day.

          Cranberry Panna Cotta | Carrie Brown

          These Cranberry Panna Cottas are also a brilliant new way to use up cranberries after you’ve eaten your fill of Cranberry Sauce. The very underrated cranberry is transformed into a dessert star in just a few minutes and some chilling in the fridge.

          Every time you have more heavy cream on hand than you need, grab some cranberries from the freezer and whip up some little glasses of deliciousness!


          Cranberry Panna Cotta

          Author: Carrie Brown | Prep time:  15 mins   |   Cook time:  15  |   Total time: 30 mins + cooling time |  Serves: 12

          What You Need

          • 6 oz / 170g fresh or frozen cranberries
          • 3 oz / 85g allulose OR xylitol or erythritol
          • ¼ cup / 2 fl oz. water
          • 6 TBSP cold water
          • 2 tsp. gelatin or agar agar
          • 1 ½ cups / 12 fl oz. heavy cream
          • ½ cup / 4 fl oz. almond milk OR sugar-free whole milk
          • 1 tsp. vanilla extract

          What You Do

          1. Put the cranberries, sweetener, and ¼ cup water in a pan, stir, and bring to the boil.
          2. Reduce the heat and simmer the berries for 10 minutes.
          3. Meanwhile put the 6 TBSP cold water in a small dish and sprinkle the gelatin evenly over the surface. Allow to stand for at least 5 minutes.
          4. Once the berries have simmered for 10 minutes, add the heavy cream and milk and stir well.
          5. Add the soaked gelatin and warm gently over a low heat until the gelatin is completely melted and combined.
          6. Carefully pour the mixture into a blender and blend until it looks smooth.
          7. Place a fine mesh sieve over a clean bowl – preferably with a pouring spout – and pour the blended mixture through the sieve to catch the cranberry seeds.
          8. Place your serving dishes or glasses onto a plate and then carefully pour the sieved mixture into your serving dishes or glasses.
          9. Carefully carry the plate to the fridge and leave for at least 4 hours to set.
          10. Just before serving remove from the fridge and decorate with whipped cream and sugared cranberries (coming soon!). I added a mint leaf to make it look extra pretty.

          Top Recipe Tips

          • The wider the dish you use for the water to soak the gelatin in, the easier it will be to sprinkle the gelatin evenly over it and make sure it all softens.
          • Use beef gelatin as opposed to pork. I don’t have time to explain why, it’s long. Just trust me when I say that beef gelatin is more reliable. I have linked to the specific brand that I use.
          • Do not simmer the cranberries for longer than 10 minutes because the panna cotta will set too firm.

          Helpful Cooking and Recipe Links

          Podcast Episodes and YouTube Videos

          Keto YouTube Channel | Carrie Brown
          The BEST Keto Cookbooks | Carrie Brown



          THANK YOU FOR YOUR SUPPORT! YOU MAKE ALL THINGS POSSIBLE.

          There *may* be an affiliate link or two in this post and I *may* receive a small commission from qualifying purchases in order to provide free content for you. As an Amazon Associate I earn from qualifying purchases.

          0 comments
          Add a comment...

          Your email is never published or shared. Required fields are marked *