Category: Low-Carb

Deep Dish Cast Iron Pan Pizza – Gluten Free

Crust:
  • 1 tablespoon olive oil
  • 1 cup almond flour (plus extra for kneading dough)
  • 3 tablespoons natural whey protein powder
  • 2 tablespoons coconut flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon xanthan gum
  • 1-1/2 cups grated mozzarella (I used 160 grams of Kraft 2%)
  • 2 large eggs
  • 1/4 cup butter melted

Preheat oven to 400°F and lightly grease a 12 inch cast iron pan (a regular oven-proof pan will also work) with olive oil.

In a large bowl, whisk together almond flour, whey protein, coconut flour, baking powder, garlic powder, salt and xanthan gum.

In large bowl, melt mozzarella cheese in microwave (for my 900 watt oven it took about 2 minutes at 40% power)

Stir eggs, butter, and dry mix into mozzarella until dough forms. If cheese begins to harden, you may need to microwave dough ball 5-10 seconds at high to get all ingredients incorporated into dough. Add additional almond flour as needed if dough is too sticky.

Place dough ball between two large sheets of parchment paper or wax paper (each must be larger than 14×14-inches).

Using rolling pin, roll dough out to a circle about 14 inches in diameter.

Peel off top piece of parchment or wax paper and invert crust onto bottom of prepared pan. Peel off top sheet of wax paper.

Press crust dough into pan if needed and push down the edges of crust so they sit below the edges of the pan.

Bake for 10-15 minutes or until top begins to brown. Remove from oven.

Toppings:

  • 8 ounces sugar free pizza sauce
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried oregano
  • 1 1/4 cup grated mozzarella cheese (I used 140g of Kraft 2%)
  • 1.4 ounces (40g) sliced pepperoni
  • 2 tablespoons grated Parmesan cheese

Spread sauce over crust, sprinkle with garlic and oregano then sprinkle mozzarella evenly over sauce.

Top with sliced pepperoni (or topping of your choice). Sprinkle with Parmesan cheese.

Cover the edges of the crust with strips of tin foil (or use a pie shield) and bake pizza about 20-30 minutes, until cheese is bubbly and browned.

Let cool 5 to 10 minutes before serving.

 

From: http://lowcarbyum.com/deep-dish-cast-iron-pan-pizza-gluten-free-recipe/

Peanut Butter Chocolate Fat Bombs

  • 1/4 cup sugar free peanut butter
  • 1/4 cup coconut oil
  • 1 ounce unsweetened baking chocolate
  • 1 tablespoon cocoa
  • 1/2 teaspoon Sweetleaf vanilla stevia drops

Completely melt peanut butter, coconut oil, baking chocolate, and cocoa in chocolate melter or double boiler.

Remove from heat and stir in stevia.

Pour into silicone molds.

Freeze until hardened.

Remove from molds. Store in airtight container in the freezer.

From: http://lowcarbyum.com/chocolate-peanut-butter-fat-bomb-recipe/

Low Carb “Peanut Butter Cup” Squares

Bars:

Topping:

Line an 11×7 baking dish with waxed paper.

In medium bowl, mix the butter, whey protein powder, erythritol, stevia and peanut butter together. Spread mixture in the bottom of prepared pan.

In Pyrex or metal bowl over pot of simmering water, melt chocolate chips with the peanut butter, stirring until smooth. Pour melted chocolate over peanut butter mixture and spread evenly to cover top.

Refrigerate for at least an hour before cutting into squares. Keep in the refrigerator for snacking.

From: http://lowcarbyum.com/low-carb-peanut-butter-cup-squares/

Chicken Fried Steak with Country Gravy

Steak:
  • 1 lb cube steak, cut into 4 pieces (I used chuck steak) and pounded to 1/4 inch thick
  • Sea salt and black pepper
  • 1/4 cup heavy cream
  • 2 large eggs
  • 1 1/2 cups crushed pork rinds
  • 1/2 cup parmesan cheese, grated
  • 1 1/2 tsp onion powder
  • 1 1/2 tsp garlic powder
  • 1 tsp paprika
  • Pinch cayenne
  • Oil for cooking (I used a combination of butter and light olive oil)

Sprinkle the cube steaks with salt and pepper on both sides.

In a shallow bowl, combine the heavy cream and eggs. Whisk with a fork.

Combine the crushed pork rinds, Parmesan cheese, onion powder, garlic powder, paprika and cayenne. Spread into a thin layer on a large plate.

In a large skillet, preferably cast iron, over medium-high heat, heat 1/4 inch of oil.

Dip cube steak into the egg wash and then dredge in pork rind breading, coating thoroughly on both sides.

Place into hot oil and fry until crispy and golden brown, about 3 minutes per side.

 

Country Sausage Gravy:
  • 2 tbsp butter
  • 12 oz pork breakfast sausage
  • 2/3 cup onion, dices (I skipped the onion for a lower carb count)
  • 3 cloves garlic, minced
  • 1 1/2 cups heavy cream
  • 1 tbsp fresh parsley, chopped
  • 1/2 tsp sea salt

Heat butter in a large skillet over medium heat. Once butter is melted, add sausage (crumbled if ground, slice if using sausage links). Cook until sausage is browned. Remove using a slotted spoon and set aside.

Add onion (if using) and garlic to drippings in pan. Reduce heat to medium low and cook until onion is translucent, stirring frequently.

Add cream, parsley and salt. Increase heat to medium and bring to a boil. Reduce heat and simmer. Once gravy begins to thicken, add sausage back into pan.

Pour over chicken fried steak.
From: http://alldayidreamaboutfood.com/2015/07/low-carb-grain-free-chicken-fried-steak.html

 

 

Keto / Low Carb Pizza

Low Carb Pizza Crust

Preheat oven to 400° degrees.

Melt shredded cheese in toaster oven or microwave until soft and malleable.

Add almond flour, coconut flour and egg to your melted cheese and combine. Make sure all ingredients are well combined (heat for 10 seconds again if necessary).

Place the dough between 2 sheets of parchment paper and roll into your desired shape.

Bake at 400° for 12-15 minutes (until slightly golden).

Pizza Toppings

  • 1/2 cup pizza sauce
  • 6 ounces fresh mozzarella sliced
  • 3 tbsp ricotta cheese
  • 2 tbsp sliced jalapeños

Evenly spread the sauce over the crust. Get it as close to the edges as you like!

Lay out the sliced mozzarella over the sauce. Add little globs of ricotta all around (so you get some in every slice).

Place all your other favorite toppings and bake the pizza in the oven for about 10 minutes at 400° until the mozzarella is fully melted (you can also let it bake until cheese is lightly golden).

From: http://www.tasteaholics.com/recipes/low-carb-keto/keto-low-carb-pizza/

Coconut Butter Cup Fat Bombs

Combine coconut oil, cocoa powder and erythritol and stir until there are no clumps. Add a pinch of salt to help bring out sweetness.

If your coconut butter is not soft enough to spoon and pour, place the jar in a hot water bath. Fill up a bowl with hot water and let the coconut butter jar sit in it for a few minutes. You’ll see the butter starting to become very soft along the edges of the jar.

Pour roughly half your chocolate mixture evenly into 4 silicone cupcake molds sitting on a plate. Tilt each cupcake mold around so that the chocolate mixture coats the edges a little. This will help hide the white layer of coconut butter. (This method works very well with paper liners, but as silicone ones are very nonstick, you’ll still see some coconut butter peeking out from the sides.) Place in freezer for about 5 minutes.

When the bottom layer has hardened, spoon a teaspoon of coconut butter onto each mold. Tap the plate of cupcake molds on your counter a few times so the coconut butter spreads out evenly and covered the whole chocolate layer. Place again in the freezer for a few minutes.

Lastly, take the remaining chocolate mixture and cover the hardened coconut butter. Freeze one last time for about 5 more minutes. Enjoy!

From: http://www.tasteaholics.com/recipes/low-carb-keto/coconut-butter-cup-fat-bombs/

Low-Carb Chicken Parmesan

Preheat oven to 350°F.

Crush up pork rinds and Parmesan cheese in a food processor or Magic Bullet. Pour out your “breading” into a shallow dish for later. Don’t blend for too long, the mixture will become wet, you want it coarsely crumbed/ground.

Lay some cling wrap over the chicken breasts (to avoid splatter) and pound them until they are an even 1/2 inch. This is to ensure the chicken is cooked evenly, without the edges being too dry and the middles being under-cooked.

Beat an egg in a bowl and set it next to the “breading”. Submerge one chicken breast at a time into the egg wash. Then press it firmly onto the breading dish, covering all sides well.

Place the chicken breasts onto an oiled baking sheet and season the tops with salt, pepper, oregano and garlic powder.

Bake in the oven for about 25 minutes. You should see a golden brown crust forming.

Take the chicken breasts out of the oven and pour marinara sauce over each one. Top with a sprinkling of mozzarella cheese and place back in the oven for 15 more minutes so that the chicken finishes cooking and the cheese melts nicely.

From: http://www.tasteaholics.com/recipes/lunch-recipes/low-carb-chicken-parmesan/

Oopsie Rolls

Preheat oven to 300°F.
Begin by separating the eggs from the egg yolks. Set both in different mixing bowls.
With an electric hand mixer, start beating the egg whites until super bubbly.
Add in cream of tartar and beat until stiff peaks form.
In the egg yolk bowl, add in 3 oz. of cream cheese which has been cubed for easier beating and some salt.
Beat until the egg yolks are pale yellow and doubled in size.
Now fold the egg whites into the cream cheese mixture. Don’t use the electric hand mixer here, just gently fold together.
Onto a cookie sheet lined with parchment paper, spray some oil to grease and dollop your oopsie roll batter on. You can make them as big as you like, we decided on English muffin sized dollops.
Bake for about 30-40 minutes. The tops of the oopsie rolls should be golden and firm. Let them cool on a wire rack and enjoy however you like!

From: http://www.tasteaholics.com/recipes/low-carb-keto/basic-oopsie-rolls/

No Bake Chocolate Peanut Butter Truffles

  • 1 cup peanut butter
  • 4 tbsp butter, melted
  • 1.5 cups powdered erythritol
  • 6 oz. sugar-free chocolate (either a bar or chips)

Start by mixing your peanut butter, melted butter and powdered erythritol together.

If your peanut butter batter is too runny and doesn’t stick, put in the fridge to set for about 30 minutes.

Using a small cookie scoop, or your hands, roll out about 2 tablespoons of your batter in your hands to form small balls. Lay them out on a parchment paper lined baking sheet and chill in the fridge for an additional 30 minutes. You want them to be very cold for the next step.

Melt 6 oz. of sugar-free chocolate in a small, deep bowl for 10-20 seconds a time in the microwave, stirring in between.

Give your chocolate a good stir, it should be runny enough to fall off a spoon in ribbons but not too runny that it doesn’t coat your peanut butter truffles.

Place one truffle at a time into the bowl and using a spoon, rotate it onto all its sides, coating it evenly in chocolate. Use a fork to lift it up and allow the excess chocolate to fall off.

Place the truffles back on the parchment paper lined baking sheet and let them chill for about an hour. Enjoy!

From: http://blog.ketokrate.com/no-bake-chocolate-peanut-butter-truffles/