Pizza Crust


1 large Egg (Whole)

1/4 cup Tap Water

1 tbsp Extra Virgin Olive Oil

1 1/2 cups Blanched Almond Flour

1/2 cup Parmesan Cheese (Grated)

1/2 tsp Baking Powder


Whisk together the wet ingredients in a small bowl. Set aside.

Combine the dry ingredients; stirring to blend. The spices are optional but add a great flavor to the dough. Consider adding up to 1/2 tsp garlic powder as well as the 1/4 tsp chili pepper flakes.

Add the wet ingredients and form a dough.

Grease two sheets of parchment and roll the dough into a thin circle or square to fit a pizza pan or baking sheet.

Bake at 375°F for 20-25 minutes until golden and crisp around the edges. Allow to cool about 20 minutes to form a crunchy crust.

Top with toppings and place back in the oven or broiler for a few minutes to cook the toppings. Makes 8 slices


Creme Brulee


  • 2 cup Heavy cream
  • 6 large Egg yolk
  • 1/4 cup truvia cane sugar blend
  • 1/2 tsp vanilla extract
  • 1 tbsp booze of your choice (optional)


  1. Preheat oven to 350 degrees F (177 degrees C) and place rack to the middle position. Heat water in a tea kettle until hot, but not boiling. Find a pan large enough to fit the 4 ramekins and deep enough to add water halfway up the sides of the ramekins.


  1. Add the yolks and 1 tbsp of the granulated sweetener to a medium bowl. Beat well until thoroughly combined.

  2. In a medium sauce pan add whipping cream and remaining sugar, and place over medium heat, whisking occassionally, until bubbles begin to simmer around the edge of the pot. Turn off the heat and begin adding the egg yolk mixture into the hot cream – in a thin slow stream, while quickly whisking all the while. Whisk in the booze and vanilla extract.

    Place in oven for 30 mins

Almond Flour Bread



  1. Preheat oven to 375.
  2. Separate the egg whites from the yolks. Add Cream of Tartar to the whites and beat until soft peaks are achieved.
  3. In a food processor combine the egg yolks, 1/3 of the beaten egg whites, melted butter, almond flour, baking powder and salt (Adding ~6 drops of liquid stevia to the batter can help reduce the mild egg taste). Mix until combined. This will be a lumpy thick dough until the whites are added.
  4. Add the remaining 2/3 of the egg whites and gently process until fully incorporated. Be careful not to overmix as this is what gives the bread it’s volume!
  5. Pour mixture into a buttered 8×4 loaf pan. Bake for 30 minutes. Check with a toothpick to ensure the bread is cooked through. Enjoy! 1 loaf makes 20 slices.

Cheddar Muffin



  1. Melt butter in a coffee mug by microwaving for 20 seconds.
  2. Add almond flour, baking powder, and seasonings. Mix to incorporate with a fork.
  3. Add egg, water, cheese and heavy whipping cream. Mix until combined.
  4. Microwave for 3 minutes. Immediately remove from mug and allow to cool for 2 minutes.

Cheese Sauce


  • 1 cup heavy whipping cream
  • 1/2 shredded cheese of choice
  • 1 tsp garlic minced
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon Himalayan salt
  • 1/4 teaspoon black pepper


  1. In a 1 1/2 quart saucepan, heat heavy whipping cream over medium-low heat, stirring occasionally.

  2. When cream just begins to simmer, whisk in the cheese, garlic, onion powder, red pepper flakes, sea salt and black pepper. Turn heat to low.

  3. When cheese has melted, remove the sauce from the heat. Taste and adjust seasoning, if necessary. Whisk again, just prior to serving.

Recipe Notes

Serving size: about 2 tablespoons

Per serving:

Calories: 108

Fat (g): 11

Carbs (g): 1

Fiber (g): 0

Protein (g): 3

Net carbs (g): 1

Slow Cooker Mongolian Beef

  • 1 ½ pounds Flank Steak
  • ¼ cups cornstarch
  • 2 tablespoons Olive Oil
  • ½ teaspoons mince Garlic, Cloves
  • ¾ cups Soy Sauce
  • ¾ cups Water
  • ¾ cups Brown Sugar

  1. Cut flank steak into thin strips. In a ziplock bag add flank steak pieces and cornstarch. Shake to coat.
  2. Add all ingredients to slow cooker. Stir ingredients. Add coated flank steak and stir again until coated in the sauce.
  3. Cook for low 4-5 hours until cooked throughout and tender.

Low-Carb Easy Pizza Stuffed Peppers



  • 4 large bell peppers Cut in half lengthwise, seeds and ribs removed
  • 1 pound ground Italian sausage (sweet or hot)
  • 3/4 cup pizza sauce (low-carb)
  • 8 slices provolone or mozzarella cheese
  • 16 slices pepperoni


  1. Preheat oven to 375º Fahrenheit. Arrange peppers on a baking sheet. When oven is preheated, bake peppers for 10 minutes. After removing them from the oven leave it turned on for used later.

  2. While peppers are baking, heat a skillet over medium-high heat. When skillet is hot, add the ground sausage. Cook sausage until brown. Remove skillet from heat. Drain out any excess grease.

  3. Stir the pizza sauce into the sausage.

  4. Divide sausage mixture among the pepper halves.

  5. Cover each pepper half with a slice of cheese and two slices of pepperoni.

  6. Bake in preheated oven for 14-17 minutes, or until cheese is melted and slightly browned on top.

No Bake Keto Peanut Butter Chocolate Bars




For the Bars

  • 3/4 cup almond flour
  • 2 oz butter
  • 1/4 cup Truvia Sugar Blend
  • 1/2 cup peanut butter
  • Vanilla 1/2 tsp

For the Topping

  • 1/2 cup sugar-free chocolate chips


  1. Mix all the ingredients for the bars together and spread into a small 6 inch pan

  2. Melt the chocolate chips in a microwave oven for 30 seconds and stir.

  3. Add another 10 seconds if needed to melt fully.

  4. Spread the topping on top of the bars.

  5. Refrigerate for at least an hour or two until the bars thicken up. These bars definitely improve with keeping so don’t be in a huge rush to eat them.

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