Author: sarah

Cheese Crust Pizza

  • 1 1/2 C shredded mozzarella cheese
  • 2 T grated parmesan cheese
  • 1/4 tsp. garlic powder
  • 1/2 tsp. dried basil
  • Dash of salt (1/8 tsp.)
  • 2 eggs
  • Desired toppings (more shredded mozzarella, tomato sauce, vegetables, meats, etc.)
  1. Preheat oven to 350 degrees and place a nonstick liner on a cookie sheet or pizza pan (or grease very well).
  2. In a medium bowl, beat the eggs, then add the mozzarella & parmesan cheese, garlic powder, basil, and salt. Stir very well until everything is mixed well and the eggs are evenly distributed.
  3. Use a sheet of plastic wrap to press the dough down evenly into your pan. Place into the oven on the center rack and allow to bake for about 20 minutes or until the edges are deep golden brown and the center is a light golden brown. The center should be firm and should not jiggle at all but shouldn’t be too brown.
  4. Turn the oven up to 400 degrees. Allow the crust to cool slightly before attempting to move it (about 10 minutes). Remove the crust, place it onto a metal rack and set it back on the pan (this is optional, as you can set it right back on the pan– but this makes the crust crispier.
  5. Top the pizza crust as you desire and place back into the oven for approximately 10 minutes or until the cheese is bubbly and melted. Remove from the oven and allow to cool for a few minutes before slicing. Enjoy!

From: http://www.cutthewheat.com/2014/03/ultimate-cheese-crust-pizza.html

Salted Caramel Pork Rind Cereal

  • 1 oz pork rinds
  • 2 Tbsp butter
  • 2 Tbsp heavy cream
  • 1 Tbsp erythritol
  • 1/4 tsp cinnamon
  1. Measure out 1 oz of pork rinds. I’m using Utz Pork Rinds.
  2. Break your pork rinds up into smaller pieces.
  3. On medium heat, add 2 Tbsp butter into a pan.
  4. In a ramekin, measure out 2 Tbsp heavy cream and 1 Tbsp erythritol.
  5. Continue to let the butter cook until browned.
  6. Once your butter is browned, remove the pan from the heat and add the heavy cream and erythritol.
  7. Return it to the heat, and continue stirring until a caramel has formed.
  8. Add the cinnamon and quickly mix it into the caramel.
  9. Once the caramel has formed and the mixture has cooked down a little bit, add your pork rinds.
  10. Coat the pork rinds in the caramel sauce, making sure each pork rinds gets some caramel.
  11. Transfer the caramel coated pork rinds onto a plate and cool in the fridge for 20-40 minutes, so that the caramel can harden.
  12. Remove the pork rinds from the fridge once the caramel has hardened.
  13. Pour your “milk” over the pork rinds and enjoy!  (Or eat them like caramel popcorn.  Seriously!)

From: http://www.ruled.me/salted-caramel-pork-rind-cereal/

Microwave Bread

INGREDIENTS

  • 2 teaspoons coconut oil
  • 1 large egg
  • 1 Tablespoon water or coconut/almond milk
  • 1/2 Tablespoon parmesan cheese
  • 1 1/2 Tablespoons almond meal/flour
  • 1 Tablespoon flax meal (or flax/chia blend)
  • 1/4 teaspoon baking powder
  • dash of salt
  • 1/4 teaspoon Splenda

INSTRUCTIONS

  • In standard cereal bowl, place coconut oil and nuke for 15 seconds.
  • Add egg, water/milk, and ingredients in the following sequence – parmesan cheese, almond meal, flax seed meal, baking powder, salt, and Splenda.
  • Whisk ingredients together until well combined.
  • Spread in a sprayed Glad square plastic container, or keep in cereal bowl.
  • Nuke uncovered 1 to 1 1/2 minutes, or until set. (Cooking time may vary widely.)
  • Allow to cool slightly and using a sharp bread knife, slice in half horizontally.
  • Toast in a bread toaster (setting should be higher than for regular bread) until browned.
  • Butter crisp toast generously and place breakfast items on top.

Keto Crepes (Tortillas)

INGREDIENTS
  • 2 eggs
  • 6 large egg whites
  • 2 tbs coconut flour — may want to try another type of flour here!
  • 1 tbs psyllium husk or ground chia seeds
  • 90ml / 3 fl oz coconut milk, cream or almond milk
  • ½ tsp baking soda
  • 1 tsp cream of tartar
  • 2 tsp garlic powder (omit if making a sweet keto crepe and add sweetener to taste instead)
  • salt to taste
INSTRUCTIONS
  1. Separate the egg whites and from the egg yolks. You will need 2 whole eggs and 6 egg whites, as the crepes hold better together when more egg whites are used. Reserve the remaining egg yolks for another recipe.
  2. Place the whole eggs and egg whites, flour, psyllium husk or chia seeds, milk or cream, baking soda and cream of tartar in a bowl and mix well.
  3. Add the garlic powder (or sweetener if making sweet keto crepes) and whisk well.
  4. Allow the batter to sit for 5-10 minutes so the flour and psyllium have time to swell and absorb the moisture. Whisk again.
  5. Heat a nonstick pan WITHOUT oil!  (If you use oil, the batter won’t stick, so you end up with a gloppy mess.)  “Paint” the batter over the bottom of the pan in a thin layer with a spatula. The batter should be runny so it will spread easily. If it is too thick, you may add 1 tablespoon of water to the mixture.
  6. Make the crepes one by one.
  7. Depending on the size, you can make 2 large or 4 medium crepes per serving.
  8. Once cool, store in an airtight container in the fridge for up to 5 days.

From: http://www.ditchthecarbs.com/2016/01/25/keto-crepes/

Butter-Pecan Creme Brulee

Creme Brulee:
2 cups cream
4 egg yolks
1/2 teaspoon vanilla
Dash of salt
2 tablespoons Splenda
Instructions:
Heat cream over medium heat, just until bubbles start to form.
Remove from heat and let cool slightly.
In a bowl, whisk together egg yolks, vanilla, salt and Splenda.
Gradually whisk in cream.
Strain mixture.
Divide into four custard cups.
Bake in a water bath for 25-30 minutes at 350 degrees.
Custards should be set, but still jiggly.
Chill for one hour.
Make butter-pecan topping and divide between between cups.
Refrigerate for four more hours or overnight.
Butter-Pecan Topping:
1 tablespoon butter
1/8 cup pecans – finely chopped
1 teaspoon Splenda
Instructions:
Melt butter on stove.
Stir in pecans and Splenda.
Heat just until nuts begin to color, being careful not to burn!

Lo Lo Psylli Wraps

Ingredients

  • 1 1/2 tablespoons whole psyllium husks (NOW brand)
  • 1/8 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon onion powder
  • 1 cups egg whites (7! eggs worth)

Instructions

  1. Combine dry ingredients, stirring to mix well. Pour egg whites into dry ingredients. Stir with a spoon or small spatula until you have an even, lump free batter. Batter should be very pourable, like a thin crepe batter.
  2. Heat nonstick skillet over medium high heat. Spray pan with olive oil spray. Measure 2-3 Tbsp of batter at a time, into a small cup. Pour batter into the pan all at once. Swirl quickly to distribute batter like a round crepe. Cook until set on one side. Edges will begin to curl slightly. Flip and cook on the second side. Each tortilla takes about a minute to 90 seconds to fully cook. Cook, flipping back and forth until you see brown spots on each side and until the tortilla dries out like a tortilla. Cool on a clean dish towel.
  3. If the remaining tortilla batter has thickened too much by the time you make the 6-8th tortillas, thin it with more egg whites. (I used up to 1/4 more egg whites, because as the batter sits, it thickens.)
  4. Store cooled tortillas in an airtight container in the fridge up to a week, or freezer up to 1 month.

From: http://fluffychixcook.com/egg-fast-recipe-lo-lo-psylli-wraps-version-4-induction-grain-free-gluten-free/

Garlic Cheddar Biscuits

1 1/2 cups almond flour
1/4 tsp salt
1 Tbsp baking powder
1/2 tsp garlic powder
2 eggs
1/3 cup sour cream
4 Tbsp melted butter
1/3 cup shredded cheddar cheese (optional)
Preheat oven to 400°.

Grease muffin tins or use silicone muffin cups (so you don’t have flat biscuits).
Combine all dry ingredients (except cheese), breaking apart any chunks, and set aside.
Combine all wet ingredients and mix until smooth.
Pour wet into dry and mix together.
Add cheese (if you want).
Portion out into baking container(s).
Bake for 10-12 minutes until the top is browned appropriately.
Add a pat of butter to each at the end for super buttery biscuits!
Makes about 12 muffin-sized biscuits.

Oat fiber waffle bread

2/3 cup flavorless protein powder (2 scoops)
2 tbsp of oat fiber (not flour)
2 eggs
2/3 cup unsweetened almond milk
2 tbsp melted butter
pinch of salt
1 tsp baking powder
nonstick cooking spray

1. Heat waffle iron
2. Combine all ingredients and beat till smooth
3. Spray waffle iron with cooking spray
4. Add batter and cook till done

This made 13 waffles in my square waffle-iron.  However, please note that the batter is runny enough that it leaves holes in the waffles, so it’s not really ideal for butter and syrup.  However, it can be used for bread since there’s no sweetener or vanilla involved.

Nut-Free Instant English Muffins

Ingredients

Instructions

  1. Grease two medium ramekins (about 1 cup capacity each) with coconut oil spray (or brush with melted butter)
  2. In a microwave safe bowl, melt butter and sunflower seed butter together on high for 30 seconds. Stir to combine.
  3. Stir in sunflower seed flour, baking powder, cinnamon, and salt. Whisk in egg and water until well combined.
  4. Divide mixture between prepared ramekins and microwave (at the same time) on high for two minutes. Let cool for a few minutes.
  5. Run a sharp knife around the inside of the ramekins and flip out onto a plate. Slice in half and toast to your liking.

From: http://alldayidreamaboutfood.com/2016/07/low-carb-instant-english-muffins.html

Classic Yellow Cake for Two

Ingredients

Yellow Cake:
    • 7 tbsp almond flour
    • 2 tbsp Swerve Sweetener
    • 1 tbsp unflavored whey protein powder
    • 1/2 tsp baking powder
    • Pinch salt
    • 1 1/2 tbsp butter, melted
    • 1 large egg
    • 1/4 tsp vanilla extract
Frosting:
  • 2 tbsp melted butter
  • 2 tbsp powdered Swerve Sweetener
  • 1/2 tsp vanilla extract
  • 2 to 3 tbsp whipping cream, room temperature
Frosting flavorings:
  • 1 tbsp cocoa powder
  • 1 tbsp peanut butter powder

Instructions

    1. Preheat oven (or toaster oven) to 325F and grease 2 4-inch ramekins, mini cake pans, or silicone baking trays.
    2. In a medium bowl, whisk together the almond flour, sweetener, whey protein powder, baking powder, and salt. Stir in the melted butter, egg, and vanilla until well combined.
    3. Divide mixture between the ramekins/pans and bake 12 to 15 minutes, until center is set and edges are just golden brown.  If using silicone trays, check after 20 minutes as it takes longer to cook in silicone.
    4. Remove and let cool a few minutes in the pans and then flip out onto a wire rack to cool completely.
Frosting:
  1. In a medium bowl, beat together any flavoring powders and melted butter. Beat in powdered sweetener and vanilla extract.
  2. Beat in whipping cream one tbsp at a time until a spreadable frosting consistency is achieved.
  3. Place one layer of cake on a small plate and spread the top with about 1/4 of the frosting. Top with second layer of cake and spread the remaining frosting all over the top and sides of the cake. Let set in fridge 20 minutes, then dig in!

From: http://alldayidreamaboutfood.com/2016/07/low-carb-classic-yellow-cake-for-two.html