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Deconstructed Kentucky Hot Brown - Plated

Deconstructed Kentucky Hot Brown (Keto)

This Deconstructed Kentucky Hot Brown (Keto) is a fun dish to wow your dinner party guests. Whether you’re hosting a Kentucky Derby Dinner Party or just want to take your dinner party game to the next level, this dish is sure to impress.
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Course: Main Course
Cuisine: American
Keyword: Composed Dish, Cream Sauce, Keto
Prep Time: 9 hours 15 minutes
Cook Time: 3 hours 30 minutes
Bread Cube Drying Time: 45 minutes
Total Time: 13 hours 30 minutes
Servings: 12
Calories: 1174kcal

Ingredients

For the Keto Bread Cubes:

For the Mornay Sauce:

  • 2 ⅔ cups Heavy Cream
  • ¼ Onion large onion
  • 8 Whole Cloves
  • 2 Bay Leaves
  • 2 ounces Parmesan Cheese Grated or Shredded
  • 2 ounces Gruyere Cheese Shredded

For the Bacon:

  • 2 pounds Thick-cut Bacon Cooked and cut into roughly 1.5-inch pieces.

For the Savory Turkey Bites:

  • 4 pounds Turkey Cooked and cubed. Assume 6 ounces per person. Plan to plate approximately 4 ounces on each dish and have 2 ounces per person in reserve.
  • 4 teaspoons Nutmeg Freshly Grated
  • 4 teaspoons Paprika preferably Smoked
  • 4 teaspoons Dried Parsley
  • 2 teaspoons Kosher Salt
  • 2 teaspoons Ground Black Pepper
  • 1 cup Chicken Broth or Stock I recommend my Homemade Chicken+ Broth.

For the Keto Gruyère Bread Pudding:

  • 2 Eggs
  • 1 cup Chicken Stock or Broth
  • 2 cups Mornay Sauce from above
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Ground Black Pepper
  • ½ teaspoon Nutmeg Freshly ground
  • ½ teaspoon Paprika preferably Smoked
  • ½ teaspoon Dried Parsley
  • 2 ounces Parmesan Cheese Grated or Shredded
  • 6 ounces Gruyère Cheese Shredded
  • 12 ounces Keto Bread Cubes from above

For the Sweet & Sour Tomato Jam:

  • 14.5 ounces Diced Tomatoes 1 can with the liquid. Do not drain.
  • 3 tablespoons Swerve Brown or another brown erythritol such as Sukrin Gold
  • 3 tablespoons Apple Cider Vinegar

For the Pimento Cheese Polenta Style Chia:

  • 3.75 cups Chicken Stock or Broth I recommend my Homemade Chicken+ Broth.
  • 2.75 cups Heavy Cream
  • ¾ cup Chia Seeds White chia seeds if you want a more traditional color.
  • ⅜ teaspoon Cayenne Pepper
  • ⅜ teaspoon Kosher Salt
  • ⅜ teaspoon Ground Black Pepper
  • 3 ounces Pimentos
  • 12 ounces Cheddar Cheese Shredded

For Plating:

  • 36 Grape Tomatoes

Instructions

For the Keto Bread Cubes:

  • Preheat the oven to 250°F and line a rimmed baking sheet with aluminum foil. Cut 12 ounces Keto Bread into cubes. For me, this is usually 12 slices of keto bread. Place the cubes on the rimmed baking sheet, toast in the oven for 20 minutes, toss, and then toast them for 20 more minutes. Set them aside.
    12 ounces Keto Bread
    Dried Keto Bread Cubes on a rimmed baking sheet

For the Mornay Sauce:

  • Place 2 ⅔ cups Heavy Cream in a medium saucepan with ¼ Onion (using a large onion), 8 Whole Cloves, and 2 Bay Leaves.
    2 ⅔ cups Heavy Cream, ¼ Onion, 8 Whole Cloves, 2 Bay Leaves
    Cooking Keto Mornay Sauce in a saucepan before straining out the aromatics
  • Over medium high heat, bring the liquid just to a boil and then drop the heat to a simmer. To prevent scorching, burning, or a yucky skin, stir continuously for the next 10-15 minutes or until the liquid has thickened and reduced by about a third.
  • Use a fine mesh strainer to remove the onion, cloves, and bay leaves from the sauce. Pour the liquid back into the saucepan and set it over medium heat.
  • Stir in 2 ounces Parmesan Cheese (Grated) and 2 ounces Gruyere Cheese (Shredded) until all the cheese is melted. Once done, remove the sauce from the heat and set it aside until assembly time.
    2 ounces Parmesan Cheese, 2 ounces Gruyere Cheese

For the Bacon:

  • Cook 2 pounds Thick-cut Bacon by lining a rimmed baking sheet with aluminum foil, inserting a wire rack, and preheating the oven to 400°F. Lay out the bacon on the wire rack and bake it for 20 minutes, then flip it over, and cook for another ~10 minutes or until crispy but not burnt. Remove the cooked bacon to a paper towel lined plate to soak up excess grease. Cut the bacon into approximately 1.5-inch pieces and set it aside.
    2 pounds Thick-cut Bacon

For the Savory Turkey Bites:

  • In a zip top bag, combine 4 pounds Turkey (cooked and cubed), 4 teaspoons Nutmeg (freshly ground), 4 teaspoons Paprika (preferably smoked), 4 teaspoons Dried Parsley, 2 teaspoons Kosher Salt, and 2 teaspoons Ground Black Pepper. Seal the bag and shake to coat.
    4 pounds Turkey, 4 teaspoons Nutmeg, 4 teaspoons Paprika, 4 teaspoons Dried Parsley, 2 teaspoons Kosher Salt, 2 teaspoons Ground Black Pepper
  • In a shallow sauté pan, place 1 cup Chicken Broth or Stock and the seasoned Turkey Cubes. Place the pan over low heat and cover it.
    1 cup Chicken Broth or Stock
  • Allow the turkey to gently warm through, periodically tossing it with tongs. When ready to serve, remove the turkey from the pan and discard the liquid.

For the Keto Gruyère Bread Pudding:

  • In a stand mixer or large mixing bowl with a hand mixer, beat 2 Eggs, 1 cup Chicken Stock or Broth, and 2 cups Mornay Sauce (as made above).
    2 Eggs, 1 cup Chicken Stock or Broth, 2 cups Mornay Sauce
  • Once that mixture is cohesive, add in 1 teaspoon Kosher Salt, 1 teaspoon Ground Black Pepper, ½ teaspoon Nutmeg (freshly grated), ½ teaspoon Paprika (preferably Smoked), and ½ teaspoon Dried Parsley. Beat for another 30 seconds to get that all incorporated.
    1 teaspoon Kosher Salt, 1 teaspoon Ground Black Pepper, ½ teaspoon Nutmeg, ½ teaspoon Paprika, ½ teaspoon Dried Parsley
    The egg, cream, cheese, and spice mixture for Keto Gruyere Bread Pudding
  • Then add 2 ounces Parmesan Cheese (grated) and 6 ounces Gruyère Cheese (shredded). Beat it again to get everything well mixed.
    2 ounces Parmesan Cheese, 6 ounces Gruyère Cheese
  • Fold in the Keto Bread Cubes.
    12 ounces Keto Bread Cubes
    Adding keto bread cubes into the wet mixture for Keto Gruyere Bread Pudding
  • Liberally grease a 9x13-inch casserole dish with nonstick cooking spray before pouring in the mixture. Place the casserole in the refrigerator to sit overnight or for about 8 hours.
    Keto Gruyere Bread Pudding ready to bake in a casserole dish
  • To bake, remove the Keto Gruyère Bread Pudding from the refrigerator about 30 minutes before baking and preheat the oven to 325°F. Bake the casserole uncovered for 1 hour or until cooked through. (Alternatively, you can put the cold casserole dish into the cold oven and then preheat it with the dish in it. Just don’t start the clock for baking time until the oven has come up to temperature.)

For the Sweet & Sour Tomato Jam:

  • In a small saucepan over medium high heat, combine 14.5 ounces Diced Tomatoes (with the liquid), 3 tablespoons Swerve Brown, and 3 tablespoons Apple Cider Vinegar and whisk to combine.
    14.5 ounces Diced Tomatoes, 3 tablespoons Swerve Brown, 3 tablespoons Apple Cider Vinegar
    Cooking diced tomatoes, apple cider vinegar, and brown sugar substitute in a saucepan
  • Bring the mixture to a boil and then reduce the heat to medium, stirring frequently to prevent burning and sticking to the bottom.
  • Continue cooking until the sauce has reduced by half or more and has a nice jammy consistency.
  • Remove from heat until ready to serve. Store in an airtight container in the refrigerator if preparing this in advance.
    Easy Sweet and Sour Tomato Jam in a small bowl ready to serve

For the Pimento Cheese Polenta Style Chia:

  • In a small bowl or large measuring cup, combine 3.75 cups Chicken Stock or Broth, 2.75 cups Heavy Cream, and ¾ cup Chia Seeds and stir thoroughly. Allow this mixture to set for 15 to 20 minutes, stirring every 5 minutes. It will have begun to thicken and gel.
    3.75 cups Chicken Stock or Broth, 2.75 cups Heavy Cream, ¾ cup Chia Seeds
    Soaking chia seeds in mixture of chicken broth and heavy cream
  • In between stir sessions, add ⅜ teaspoon Cayenne Pepper, ⅜ teaspoon Kosher Salt, and ⅜ teaspoon Ground Black Pepper to the mixture and stir again.
    ⅜ teaspoon Cayenne Pepper, ⅜ teaspoon Kosher Salt, ⅜ teaspoon Ground Black Pepper
  • Pour the thickened mixture into a small saucepan over medium high heat. Bring the mixture to a boil, stirring constantly. Then reduce the heat to a simmer and continue cooking and stirring until it has thickened to a loose pudding consistency.
    Cooking chia seeds in mixture of chicken broth and heavy cream
  • Add in 3 ounces Pimentos and 12 ounces Cheddar Cheese. Stir and cook until everything is fully incorporated, the cheese is melted, and the mixture has thickened further.
    12 ounces Cheddar Cheese, 3 ounces Pimentos
  • Keep it covered on warm until you’re ready to serve, giving it a periodic stir. Serve warm.

To Assemble the Deconstructed Kentucky Hot Brown:

  • Start by spreading approximately ½ cup of the Pimento Cheese Polenta Style Chia on each plate.
  • Place a piece of the Keto Gruyère Bread Pudding on the plate so that 1 corner is in the Pimento Chia Polenta. Spoon a dollop of the Sweet & Sour Tomato Jam on top of the Keto Gruyère Bread Pudding.
  • Place approximately 4 ounces of the Savory Turkey Cubes on the Pimento Chia Polenta. Add ~1.5-inch pieces of bacon throughout the plate, both among the turkey and on top of the bread pudding and the tomato jam.
  • Slice 36 Grape Tomatoes (3 per plate) and distribute the pieces throughout the combined components of the dish.
    36 Grape Tomatoes
  • Serve warm.

Equipment

Notes

  • Alternative Keto Bread Cubes
    • If you either can’t find or do not want to use store bought keto bread for your Keto Bread Cubes, I suggest making this Keto Cheese Bread from All Day I Dream About Food.
      • Once it’s baked, allow it to cool, cube it, and then dry it in the oven on a rimmed baking sheet like you would for the store bought keto bread.
      • For this Keto Gruyère Bread Pudding, I would use all of the Cheesy Keto Bread from 1 recipe.
      • https://alldayidreamaboutfood.com/low-carb-cheesy-skillet-bread/

Your Own Recipe Notes

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Nutrition

Nutrition Facts
Deconstructed Kentucky Hot Brown (Keto)
Amount per Serving
Calories
1174
% Daily Value*
Fat
 
94
g
145
%
Saturated Fat
 
46
g
288
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
11
g
Monounsaturated Fat
 
29
g
Cholesterol
 
305
mg
102
%
Sodium
 
4046
mg
176
%
Potassium
 
957
mg
27
%
Carbohydrates
 
35
g
12
%
Fiber
 
14
g
58
%
Sugar
 
9
g
10
%
Protein
 
60
g
120
%
Vitamin A
 
3246
IU
65
%
Vitamin C
 
19
mg
23
%
Calcium
 
725
mg
73
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
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