Test Kitchen: East Coast Keto

We’re serving up two surefire hits for the season: bacon-wrapped baked brie and a pumpkin pie spiced latte from Bobbi Pike’s East Coast Keto (Breakwater Books). Whether you’re into the ketogenic lifestyle or just love a good hearty meal, East Coast Keto takes traditional meals and re-imagines them as low-carb and ketogenic staples with an East Coast influence. Scroll on for two easy-to-make recipes from the book. 


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Bacon-wrapped Baked Brie with Patridgeberry GastriquePrepare your ovens for this cheesy delight that won’t go bacon your heart. This one will be a party hit, especially when paired with the gastrique aka a sweet and sour sauce.
Servings 4
Serving size 1/4 of bacon-wrapped brie
  • 9 long slices of raw bacon
  • 1/4 tsp thyme
  • 8 oz wheel of brie cheese
  • 1/4 cup of stevia or equivalent
  • Patridgeberry Gastrique (see instructions below)
  1. Preheat oven to 375°F.
  2. Weave together the 9 slices of bacon.
  3. Sprinkle thyme on the bacon weave.
  4. Place wheel of brie on top of the bacon.
  5. Sprinkle stevia on top of the brie.
  6. Enclose the brie in the bacon weave, fully covering the cheese.
  7. Bake for 25 minutes, until the bacon is browned and crispy.
  8. Meanwhile, prepare gastrique according to instructions.
  9. Remove baked brie from the oven and set aside to cool slightly (about 5 minutes)
  10. Pour gastrique over the top of the warm baked brie and serve.
Patridgeberry Gastrique (a fancy name for a sweet and sour sauce)Ingredients
  • 1 cup patridgeberries
  • 1/2 cup Swerve
  • 1/2 tsp salt
  • 1/2 cup vinegar
Combine all ingredients in a saucepan and simmer for 5 minutes.+ + +Pumpkin Pie Spiced Latte‘Tis the season of PSL, after all. Try your hand at this pumpkin pie spiced latte for a sweet treat that pairs well with a good read.
Servings 2Serving size 1 cup.Ingredients
  • 2 cups coffee
  • 1/4 cup créme fraîche
  • 1/4 cup whipping cream (35%)
  • 2 tbsp pumpkin puree
  • 1 tsp confectioner’s Swerve (or to taste)
  • 1 tsp vanilla extract
  • 1/4 tsp cinnamon
  • 1/8 tsp allspice
  • 1/8 tsp ginger
  • pinch nutmeg
  • whipped 35% cream to top
  1. Brew coffee and pour into a large vessel for blending. 
  2. Add other ingredients and blend thoroughly. (Use an immersion blender or Bullet)
  3. Pour into mugs and top with whipped cream
*  *  *You can get more low-carb, ketogenic recipes from East Coast Keto, available now. Thanks to Samantha at Breakwater Books for providing these recipes for our tasting pleasure.For more Test Kitchen, click here.