KETO MONTE CHRISTO SANDWICH CASSEROLE
While delicious, a Keto Monte Christo Sandwich Casserole eliminates the high-carb ingredients of the traditional version. This recipe is designed for those on a ketogenic diet, which prioritizes a high-fat intake. It gets its amazing taste from a combination of classic Monte Cristo flavors adapted for a low-carb diet.
Why a Keto Monte Christo Sandwich Casserole tastes so good:
This casserole recreates the classic sweet-and-savory flavor profile of a Monte Cristo sandwich through several key ingredients:
A rich, creamy filling:
It often features a custard-like egg mixture made with eggs and heavy cream, which provides a rich, savory base for the casserole. Some recipes use cream cheese and extra butter for an even richer texture.
Salty and savory deli meats:
It uses generous amounts of salty ham and turkey, which are perfectly complemented by the other ingredients.
Melted, savory cheese:
Layers of Swiss, Gruyère, or provolone cheese add a nutty flavor and gooey texture.
Sweet and tangy fruit jam:
A sugar-free raspberry or strawberry jam provides the crucial sweet and tangy contrast to the salty meat and cheese.
A hint of spice:
Recipes sometimes incorporate a touch of Dijon mustard or spices like cinnamon and nutmeg to add more complex flavor notes.
Why this dish is “healthy”:
It helps people on a ketogenic diet avoid a traditional Monte Cristo sandwich’s high carb and sugar content.
Here are the key nutritional differences:
High in fat:
A keto casserole is formulated to be high in fat to help keto dieters stay in ketosis. This is achieved using ingredients like deli meats, a generous amount of cheese, and plenty of butter.
High in sodium:
Deli meats and cheese contribute significantly to the dish’s overall sodium content, which can be a concern for those monitoring their blood pressure or heart health.
Calorie-dense:
The high fat and dairy content make it a calorically dense meal, intended to be filling for those on a restrictive diet.
Varies by recipe:
The exact nutritional profile depends entirely on the specific recipe used and the ingredients chosen. The use of low-carb bread, sugar-free jams, and unsweetened meats helps to reduce carbs, but the overall meal can still be indulgent.
In summary:
The deliciousness of a Keto Monte Cristo Casserole comes from its rich combination of salty, sweet, and savory elements. It is “good for you” in the specific context of a ketogenic diet, where the goal is to consume high fat and low carbs.
KETO MONTE CRISTO SANDWICH CASSEROLE
Ingredients
- 4 tablespoons Unsalted Butter
- 4 ounces Cream Cheese
- 4 Eggs
- 1 tablespoon Bacon Grease
- 3 tablespoons Mayonnaise
- 1/4 teaspoon Dried Ground Mustard
- 1/4 teaspoon Pink Himalayan Salt
- 1/2 teaspoon Baking Powder
- 1/2 teaspoon Apple Cider Vinegar
- 12 Deli Slices of Uncured Unsweetened Ham
- 8-10 slices Provolone or Gruyere Cheese
- 1/4 cup Sugar Free Black Raspberry or Red Raspberry Jam and more for serving if desired
Instructions
- Preheat the oven to 400° F. Cut the butter into small chunks and place in 8″ x 8″ glass baking dish. Place pan in oven to melt butter. Remove the pan form the oven as soon as the butter is melted, so the butter doesn’t burn.
- Add the cream cheese, eggs, mayonnaise, bacon grease, mustard, salt, baking powder, and vinegar to a blender. Blend until there are no chunks of cream cheese showing and the mixture is completely smooth.
- Pour just enough of the batter into the pan to cover the bottom. It should be a little less than half. Bake at 400°F just until set and not browned at all. This should be about 7-9 minutes.
- Remove the pan from the oven.
- Layering: Layer 8 slices of ham on top of the egg base. Then layer 4-5 slices of provolone cheese. Then spread the jam over the provolone. Layer 4-5 more slices of provolone and 4 more slices of ham.
- Pour the remaining egg batter on top of the ham layer and bake at 400°F for 12-14 minutes, or till set and very slightly golden brown.
- Allow to rest for 5 minutes before serving. Serve topped with extra jam if desired.
Notes
When you pour the bottom egg layer, be sure to only pour in enough to cover the bottom of the pan. You want it to cook quickly so you’re not waiting to finish the casserole.
Don’t overcook the bottom egg layer. You’re going for a creamy, soft cooked feel. If it’s overcooked, it will change the texture and also taste more eggy.
If you prefer gruyere over provolone, use gruyere instead! This recipe is flexible. You can also use any type of jam, but raspberry and blackberry are the typical varieties used. You can also use turkey instead of ham, or a combination of turkey and ham.
If you need a sugar free jam, look for my product links underneath the recipe card.
Add a dollop of jam on the top of each serving if you like!
