Keto Pizza Doesn’t Suck

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Fat Head Dough:
1 ½cups shredded mozzarella
¾ cup almond flour
2 tbs cream cheese
1 egg
Garlic Powder
Parchment paper and cookie sheet
Instructions:
-put  mozzarella & cream cheese in a medium size  microwaveable bowl
-Microwave for 1 min, stir and then another 30 sec, stir (very hot!)
-Stir in egg &  almond flour
-Wet hands and spread “dough” thin on parchment paper. It should spread evenly with dough-like consistency (if “stringy” then your cheese has hardened too much—just put it back in the microwave for maybe another 20 seconds)
-Dock (poke rows of holes) with a fork to avoid bubbling
-Sprinkle with garlic salt
-Put in 425 degree oven
-After about 8 minutes, check it and poke holes where any large bubbles may be.
-continue cooking until nicely brown on top.
-Remove, add your toppings. I like to only use about 3 TBLS sauce so it doesn’t get mushy.
Bake at 425° until cheese is melted
Having a big ole salad or some keto chili and just want to add some warm & cheesy bread to your meal?
Just brush with EVOO, garlic, and oregano and then add your mozzarella. So Good!!
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Enjoy!

 

Chewy Gooey Keto Brownies

 

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Is there anything better than a warm brownie with homemade whipped cream?

I think not! LoL

Ingredients
½ cup almond flour
3 eggs at room temperature
12 TBLS unsalted butter softened
¼ cup unsweetened cocoa powder
2 oz dark chocolate
¾ cup erythritol
½ tsp baking powder
Directions
Preheat oven to 350°
Line with parchment paper an 8×8-inch baking pan covering the bottom and the sides.
In a bowl mix the butter and the dark chocolate. Microwave for 30 seconds
Meanwhile, combine the dry ingredients: almond flour, sweetener, cocoa powder, baking powder.
In a big bowl beat the eggs.
Add the butter and chocolate mixture and continue mixing.
Slowly mix in the dry ingredients, until you get a brownie batter consistency.
Transfer the batter to the baking pan and bake for 15-20 minutes.
 Depending on the oven you have the baking time may vary. You’ll want to check the brownies from minute 15 to make sure you aren’t overbaking them.
Remove from the oven and let the brownies cool for about 30 minutes.
Homemade Keto Whipped Cream
1 Cup Heavy Whipping Cream
1/2 tsp Powdered Swerve
1 tsp Vanilla Extract
Whip until stiff peaks form
ENJOY!!

Chicken Enchilada Cassarole

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Absolutely one of our favorite casseroles! Tastes amazing and heats up well. Keep those lunches simple and make use of your leftovers you guys!

INGREDIENTS

Olive oil spray

Enchilada sauce:

1 TBLS olive oil

1 onion, minced

1 tsp Himalayan pink salt

1/4 tsp freshly ground black pepper

1 TBLS minced garlic

3 TBLS chili powder

2 tsp ground cumin

1 (15 oz) can tomato sauce (no sugar added)

1/2 cup water

Casserole:

2 lb. cooked boneless skinless chicken breast, shredded (from 4 medium or 3 large chicken breasts)

1 (4 oz can) diced green chile peppers

1/2 cup packed minced fresh cilantro (1 oz)

2 cups shredded sharp cheddar

INSTRUCTIONS

Preheat oven to 400 degrees, spray a 9 X 13 baking dish with olive oil spray. Yes, I really do use foil pans for the most part, especially if we are boondocking and off-grid and we want to conserve water.

Prepare the sauce: Heat the oil in a 12-inch skillet over medium heat. Add the onion and salt and cook, stirring often, until softened, about 5 minutes. Stir in the garlic, black pepper, chili powder and cumin, and cook 30 seconds, until it smells amazing. Stir in the tomato sauce and water. Bring to a simmer and cook, stirring occasionally, until slightly thickened, about 5 minutes.

You can strain the enchilada sauce if you wish. I usually don’t.

In a large bowl, combine the shredded chicken, the enchilada sauce, chile peppers, cilantro and 1 cup cheese.

Transfer the mixture to the prepared baking dish. Sprinkle with the remaining cheese.

Bake, uncovered, until cheese is melted, about 10 minutes. Serve immediately.

I usually serve ours with homemade guacamole and a green veggie.
Enjoy!
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Cheddar Ranch Biscuits

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Who says you can’t have a tasty warm biscuit with your meal??

Cheddar Ranch Biscuits
Ingredients
2 cups almond flour
2 teaspoons baking powder
1/2 teaspoon Himalayan pink salt
1/4 teaspoon garlic powder
. 1 Tablespoon Hidden Valley Ranch dry dip/dressing mix
1/4 teaspoon black pepper
4 tablespoons unsalted butter chilled and diced
4 tablespoons heavy whipping cream
2 large eggs beaten
4 oz sharp white cheddar cheese, shredded
2 oz sharp yellow cheddar, shredded
Instructions
Preheat the oven to 350°; line a large baking sheet with parchment paper.
Whisk together the almond flour, baking powder, salt, garlic powder, ranch powder and black pepper in a large bowl. Cut in the butter with a fork until it looks like coarse meal.
Use a fork to mix in the heavy whipping cream a little at a time, and then mix in the eggs. Cut in the white cheddar until it forms a dough. Fold in the yellow cheddar.
Divide the dough into 8 equal portions and roll each into a ball. Arrange the balls on the prepared baking sheet and bake until golden on bottom, about 20 minutes.
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They come out perfect every time!
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They make great breakfast sandwiches too!
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Enjoy!
*Recipe adapted from An Edible Mosaic

Keto Pumpkin Bread

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This is the perfect afternoon snack for these chilly Autumn days. I’m not a baker by any stretch of the imagination, but even I was able to make this one.
Super simple, super delicious!
Keto Pumpkin Bread
INGREDIENTS
3/4 cup butter, melted
4 large eggs
1/3 cup unsweetened cashew milk
1 cup canned pumpkin
1/4 tsp almond extract
2 cups blanched almond flour
1/2 cup coconut flour
4 tsp baking powder
1/2 cup xylitol
Pinch of salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground allspice
1/4 cup chopped sliced almonds
INSTRUCTIONS
Preheat oven to 350°
Combine the melted butter, eggs, cashew milk, pumpkin puree, and almond extract in a blender and blend until smooth.
Combine the almond flour, coconut flour, sweetener, baking powder, salt, and spices in a medium bowl and stir well.
Pour the blender ingredients into the dry ingredients and stir until well combined and moisture is absorbed.
Spray loaf pan with coconut oil spray and spoon the batter into the pan. Sprinkle with sliced almonds.
Bake the bread at 350° in the center of your oven for 60 minutes (or until a knife inserted in the center comes out clean.)
Turn off the oven and leave the bread in there for an additional 15 minutes.
*Recipe adapted from “I breathe, I’m Hungry”