Tag Archives: Keto

Keto Pizza Crust

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The Best Keto Pizza Crust

Learn how to make the BEST and most crispy low carb pizza crust made with fathead dough. This low carb alternative to pizza is great if you are on the keto diet or simply want to cut carbs and is a carb lover’s dream.

CourseDinner CuisineAmerican Keywordcrust, dough, fathead, keto, low-carb, pizza, recipe

Prep Time5 minutes Cook Time15 minutes Total Time20 minutes

Servings

Ingredients

  • 2 cups Shredded Mozzarella Cheese
  • 1 oz cream cheese 2 tablespoons
  • 1 cup Almond Flour
  • 1 egg
  • 1 teaspoon baking powder
  • 1 teaspoon Italian seasoning optional
  • 1 teaspoon garlic powder optional

Toppings

  • Cheese shredded mozzarella, fresh mozzarella, parmesan, feta etc
  • Your favorite meats chicken, beef, pepperoni, turkey, etc
  • Your favorite veggies Onion, Pepper, Jalapeno, olives, spinach, etc
  • Your favorite sauce sugar-free tomato sauce, olive oil, ranch, blue cheese, buffalo, etc
  • Herbs Parmesan, Crushed Red Peppers
  • Directions

Instructions

  • Pre-heat oven to 450F.
  • Add mozzarella and cream cheese to a large microwave-safe bowl and microwave for 45 seconds.
  • Remove from microwave and add in egg, almond flour, baking powder, Italian seasoning, and garlic. Mix with a spoon until well incorporated.
  • Transfer dough onto a large piece of parchment paper and cover with another piece of parchment paper. Flatten out dough using a rolling pin to about ¼’’ thick. Remove parchment paper and shape with hands if desired.
  • Transfer pizza on the parchment paper onto a baking sheet or pizza stone and bake for 10 minutes.
  • Remove from oven (keep the oven on) and load your pizza however you like with all of your favorite sauces, cheese, and toppings.
  • Bake pizza for another 5-8 minutes or until the cheese is bubbly.

Nutrition

Serving: 1slice with pizza sauce and cheese | Calories: 249kcal | Carbohydrates: 5g | Protein: 14g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 61mg | Sodium: 443mg| Potassium: 216mg | Fiber: 2g | Sugar: 2g | Vitamin A: 540IU | Vitamin C: 2.1mg | Calcium: 314mg | Iron: 1.3mg

GimmDelicious.com

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Keto Chicken Quesadillas

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INGREDIENTS 

1 1/2 Cups Mozzarella Cheese

1 1/2 Cups Cheddar Cheese

1 Cup Cooked Chicken

1/4 Cup Bell Pepper

1/4 Cup Diced Tomato

1/8 Cup Green Onion

DIRECTIONS 

1. Preheat oven to 400 F. Cover a pizza pan with Parchment Paper (NOT wax paper). Mix the Cheeses together, then evenly spread them over the parchment paper (in a circle shape). Bake the cheese shell for 5 minutes. Pour off any extra oil as soon as it comes out of the oven.

2. Place the chicken over half of the cheese shell. Then add the sliced peppers, diced tomato and the chopped green onion. Fold the Cheese shell in half over the chicken and veggies. Press it firmly, then return it to the oven for another 4- 5 minutes.

3. Serve with sour cream, salsa and guacamole. Garnish with chopped fresh basil, parsley or cilantro.

This recipe makes 1 Keto Chicken Quesadilla | 1 Serving = 1/2 of a Quesadilla

RECIPE NOTES:– To reheat, preheat oven to 400 F. Bake for 6-8 minutes (if cold, a little less if room temp).– I let cheese shell cool for a minute then flipped it over before putting the filling onto it. This step isn’t necessary but I found that it made the quesadilla look a little prettier.– Use Parchment Paper (NOT waxed paper)NUTRITIONAL INFO  1 Keto Chicken Quesadilla =  2 Servings Each Serving (Not Including Sauces) =599 Calories |  40.5 g Fat |  6.1 g Carbs | 0.7 g Fibre | 52.7 g Protein

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Keto Krispy Kreme Mock Donut Recipe

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For Donuts

  • 2 eggs
  • 1/2 cup almond flour
  • 1/4 cup keto-friendly protein powder
  • 2 TB coconut flour
  • 1/4 cup Swerve
  • 1/4 tsp salt
  • 2 oz cream cheese, softened
  • 2 tsp baking powder
  • 1 tsp vanilla
  • 1/2 cup unsweetened coconut or almond milk

For Glaze

  • 1/4 cup grassfed butter
  • 1/4 cup Swerve
  • 1/2 cup heavy whipping cream
  • 1 tsp vanilla

Instructions

  •  Pre-heat oven to 350 degrees.
  •  Melt butter in sauce pan and add in Swerve. Stir until Swerve is completely melted and then add heavy whipping cream and vanilla. Stir over medium heat for about 5 minutes.
  •  Remove glaze from heat.
  •  Separate two eggs and set aside yolks for later. Whip egg whites to stiff peaks and set aside.
  •  Mix together dry ingredients and softened cream cheese.
  •  Add wet ingredients and stir until well mixed.
  •  Gently fold egg whites into mixture. Stir until color is consistent.
  •  Spray donut pan with coconut spray and fill approximately 2/3 of the way.
  •  Bake in oven for 14-16 minutes or until lightly browned. Allow donuts to cool in pan for 5 minutes then move to a baking rack to cool completely.
  •  Allow glaze to completely cool and thicken before dipping donuts in glaze. You may also glaze very lightly and/or allow donuts to sit out to avoid being wet.

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Keto Chocolate Mousse

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Ingredients You Need :

  • 1 ½ cup Heavy whipping cream.
  • 1/3 cup Cocoa powder.
  • 2 tbsp Sweetener of choice ( Stevia or Swerve ).
  • Dark Chocolate Chunks.

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Step-By-Step Instructions :

1. Gather all the Ingredients.

Keto-Chocolate-Mousse-Step-1-Ingredients

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2. With a hand mixer or stand mixer, whip heavy whipping cream with a whisk on medium speed.

Keto-Chocolate-Mousse-Step-2-Whip-Cream

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3. Once it thickens, add sweetener and cocoa powder.

Keto-Chocolate-Mousse-Step-3-Cocoa-Powder

4. Whisk again until stiff peaks form. Add almond extract if desired and whisk one last time.Report this ad

Keto-Chocolate-Mousse-Step-4-Mixture

5. Add to a piping bag and pipe into glass of choice. Serve with extra dark chocolate!

Keto-Chocolate-Mousse-Ready

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Keto Stuffing

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loaf keto bread, cut or torn into bite-sized pieces4 tbsp. 

butter, divided, plus more for baking dish8 oz. 

pork sausage

Kosher salt

Freshly ground black pepper2 

stalks celery, thinly sliced1/4 c. 

minced yellow onion2 

stalks celery, thinly sliced 2 

cloves garlic, minced1/2 c. 

freshly chopped parsley1 tbsp. 

freshly chopped sage, minced1 tbsp. 

fresh thyme leaves, minced1/2 tbsp. 

freshly chopped rosemary1 1/2 c. 

low-sodium chicken broth1 

large egg, beaten DIRECTIONS

  1. Preheat oven to 350° and butter a medium baking dish. In a large bowl, toss bread with 3 tablespoons melted butter. Spread in an even layer on a baking sheet and toast until golden and crisp, 10 to 12 minutes.
  2. In a large skillet over medium heat, add sausage. Cook, stirring occasionally, until no pink remains, 10 minutes. Season with salt and pepper and remove sausage with a slotted spoon. Melt remaining tablespoon butter in pan.
  3. Add onion and celery and cook until soft, 6 minutes. Stir in garlic, parsley, sage, thyme, and rosemary and cook until fragrant, 1 minute more. Season again with salt and pepper. 
  4. Place bread in a large bowl and add skillet mixture and sausage. Toss to combine. In a medium bowl, whisk together chicken broth and beaten egg and pour over bread mixture. Season generously with salt and pepper and toss until completely coated.
  5. Transfer mixture to prepared baking dish and cover with foil. Bake until cooked through, 35 minutes, then remove foil and cook until bread is crisp on top, 15 to 20 minutes more. 
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PARK FEIERBACH

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