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Quick Kentucky Hot Brown (keto)

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The Legendary Hot Brown

This Quick Kentucky Hot Brown was inspired by the original and tastes even better!

The Hot Brown was originally created at the Brown Hotel in Louisville, KY in 1926 by Fred K. Shmidt. The open-faced sandwich is a legend in my home state. You’ll see them on the menu everywhere, from old-town country restaurants to upscale fancy establishments. Furthermore, some restaurants even serve it as a breakfast dish with eggs.

Making a Quick Kentucky Hot Brown

Let me say, I wasn’t quite sure how this one would turn out. First, I began with a roux and decided on almond flour instead of the traditional carb-loaded white flour. A roux is the gravy-like, buttery sauce used in many traditional dishes. It turned out wonderfully and I wasn’t disappointed. Equally, The Pecorino Romano cheese and cream obliterated any almond-y taste I was anticipating.

Quick Kentucky Hot Brown

To save time in the oven, you’ll want to preheat the thick-shaved turkey breast in the microwave. It may be lazy, but it works and you won’t have to really wait for dinner to be ready.

How to make a keto hot brown

You really can’t go wrong here. Layer it however you like, but traditionally, the turkey goes on the bottom.

First, you’ll want to remove the microwaved turkey. Secondly, cook the roux mixture, being careful to not to overcook the cheese. Place the tomatoes on top of the turkey, then a bit of roux on top. Next, add the bacon. Finally, top it all off with some parsley, if desired.

quick Kentucky hot brown

Quick Keto- Friendly Kentucky Hot Brown

Super easy, 15-min. Kentucky hot brown recipe. Low-carb and keto diet friendly.
5 from 3 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 3
Calories: 557kcal
Author: Amber @ Low Carb Quick


  • 3 tbsp butter
  • 2/3 cup almond flour
  • 2/3 cup heavy cream
  • 2/3 cup pecorino romano cheese
  • 1 pinch ground nutmeg
  • 1 tsp salt and pepper
  • 1 tsp paprika
  • 1 roma tomato, sliced
  • 3 slices bacon, fried
  • 3/4 lb thick-shaved turkey breast
  • 1 tsp parsley, for garnish


  • Slice roma tomato. Set aside.
  • Heat turkey slices in microwave until warm. Meanwhile, fry bacon until crispy.
  • On med-high heat, melt butter and add almond flour to form a roux sauce. Add cream, salt & pepper, pinch of nutmeg, paprika and pecorino romano cheese. Stir until incorporated.
  • To serve: Place turkey first, then tomato slices, roux, and bacon. Sprinkle with parsley, if desired.


Calories: 557kcal | Carbohydrates: 7g | Protein: 35g | Fat: 42g | Saturated Fat: 21.7g | Cholesterol: 154mg | Sodium: 1520mg | Fiber: 2.1g

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Tuesday 16th of February 2021

I made this for dinner. Had to thin the roux with more cream. I used the recipe and put mix over 6 slices of keto bread. It was very good.


Thursday 18th of February 2021

Thanks so much! Glad you enjoyed it :)

Tjet Martin

Tuesday 4th of June 2019

A roux is made with equal parts of butter/oil and flour. 3 T butter and 2/3 c almond flour will not work. Also, season with salt only at the end the cheese is already very salty. I will use Lupin flour next as the super-fine almond was quite gritty.

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