I use SOLA brand bread, but any low carb bread that you have on hand will work! For turkey, I usually cheat and buy a precooked turkey breast from the cooked section of the grocery store (usually near the precooked ready to eat chickens). Worse case, get some turkey breast from the deli counter. Just try to avoid kinds that sound sweet – like “maple turkey”.
The Wawa version has gravy, but like I’ve said in my “About Me”, I’m hecking lazy. I think the sandwich is AMAZING without gravy, but if you want to make some – be my guest! I suggest xanthan gum or guar powder in place of flour to thicken. Just mix it cold with water, then add to your sauce in place of flour to thicken your sauce (I’ll come out with a gravy post here eventually – stay tuned)!
Note: I am not affiliated at this time with any links. All links are simply to provide an example of the product I use/recommend.
Make your Thanksgiving more KETO with some delicious dirty keto cranberry sauce! This recipe is SUPER simple, uses 3 ingredients and takes about 20 minutes! I prefer using allulose because the ratio for white sugar is 1:1, which makes conversions simple! If you have a sugar alternative you prefer, check out this nifty conversion calculator!
1 cup of Allulose
1 cup of water
4 cups (12oz) of fresh cranberries
Bring your 1 cup of water and 1 cup of allulose to a boil. While the water heats, rinse your cranberries and remove and funky ones.
When the water begins to boil and the water becomes clear as the sugar dissolves, add the cranberries.
Let the water come back up to a boil, then simmer for about 15-20 min, until your cranberries burst and depending on how “chunky” you want your sauce.
Turn off stove, let your cranberry sauce cool, and put into a container for storage.
Yield: About 16oz of cranberry sauce (32 servings).