Fathead Dough Pizza


1 3/4 cup Shredded Mozzarella

3/4 cup Almond Flour

2 Tablespoons Cream Cheese

1 egg

1 tsp salt

3/4 tsp Italian Seasoning

Image by Ivan Torres


Microwave mozzarella cheese, cream cheese and almond flour for 60 seconds. Stir, microwave for 30 seconds more. Mix in remaining ingredients. 

Place dough between two sheets of parchment paper, roll to 1/4 inch thickness. Bake at 400 for 12-15 minutes. Remove from oven, top with ingredients, bake until cheese is melted and toppings are warmed. 

Zucchini Lasagna


  • Avocado Oil

  • 2 large zucchinis, thinly sliced lengthwise

  • 1 tablespoon olive oil

  • 1 pound ground beef

  • 1 ½ cups low-carb marinara sauce

  • 2 teaspoons salt, divided

  • 1 teaspoon dried oregano

  • ½ teaspoon ground black pepper

  • 1 (8 ounce) container ricotta cheese

  • 1 egg

  • ½ teaspoon ground nutmeg

  • 2 cups shredded mozzarella cheese, divided

  • ¼ cup grated Parmesan cheese

Image by Kristine Tumanyan


  • Preheat oven to 375° F 

  • Grease an 8-inch baking dish with avocado oil

  • Pat dry zucchini slices with a paper towel to get rid of excess moisture.

  • Heat olive oil in a saucepan over medium-high heat. Add ground beef; cook until browned, 5 to 8 minutes. Add sauce, 1 teaspoon salt, oregano, and pepper; simmer for 10 minutes.

  • Combine remaining 1 teaspoon salt, ricotta cheese, egg, and nutmeg in a bowl; mix well.

  • Make 1 layer of zucchini slices in the prepared baking dish. Cover with 1/2 of the sauce. Add another layer of zucchini slices. Spread ricotta mixture on top. Sprinkle with 1 cup mozzarella cheese. Add another layer of zucchini slices; cover with the remaining sauce and top with 1 cup mozzarella cheese and Parmesan cheese. Cover baking dish with aluminum foil.

  • Bake in the preheated oven for 30 minutes. Remove aluminum foil and bake until top is golden, about 15 minutes more.


Nutrition Facts

Per Serving:

424 calories; protein 30g; carbohydrates 15g; fat 27g.

Low Carb Stuffed Cabbage


1   pound ground beef  

½   pound ground pork 

1   (14.5) can diced tomatoes with juice 

1  head cauliflower (grated)  

     OR 1  (12 oz) package frozen cauliflower rice, thawed and drained in a paper towel

1   head cabbage (washed and separated, cut stem from base of leaves)

½   medium onion (chopped) 

2  cloves garlic, chopped 

1  tsp oregano 

2  tsp chopped parsley (optional) 

1  tsp salt 

¼   tsp pepper 


  1. Preheat oven to 375 degrees .  

  2. Bring a large pot of water to a boil. Blanch cabbage leaves until softened slightly (1-2 minutes). Remove to a dry paper towel. 

  3. Mix beef, pork, cauliflower, seasonings and ¼ cup of tomato sauce in bowl.  

  4. Heat skillet with 2 Tbsp avocado oil over medium heat. Sauté onion until translucent, add garlic and stir (do not overheat to avoid burning garlic). Add tomato sauce and let simmer for 15 minutes to thicken. 

  5. Layer bottom of baking dish with tomato sauce. 

  6. Place filling into cabbage leaves, roll – place seam side down in baking dish. Repeat until all meat mixture is used. Cover with remaining sauce.  

  7. Bake 40-55 minutes, check for internal temp of 165 degrees. Serve. 

Cauliflower Mac and Cheese


1 head of cauliflower

1 Tbsp Salt

4 oz Sharp White Cheddar

8 oz Sharp Yellow Cheddar

1/2  cup Sour Cream

1 egg, whisked

1/4 cup finely sliced green onions

1/4 Tsp Garlic Powder

1/4 Tsp Black Pepper


  1. Preheat the oven to 400° F.

  2. Boil or microwave cauliflower until tender.

  3. Put the cauliflower in a mixing bowl.

  4. Add the cheeses, sour cream, egg, green onion, garlic powder, pepper and stir until well combined.

  5. Transfer the mixture to a baking dish, top it with a little more cheese, and your own homemade keto bread crumbs, bake 20-30 minutes until it becomes golden brown and bubbly.  

  6. Place under the broiler for a few minutes until nicely browned.

Wendy's Copy Cat Chili



3 pounds ground beef - drained

1/2 cups celery, finely diced 

1/2 cup red bell pepper, finely diced 

1/2 cup green bell pepper, finely diced 

1 1/2 cups yellow onion, finely diced 

1 cup tomatoes, finely chopped 

1 1/2 cups tomato juice 

1-  (15 oz) can crushed tomatoes

1&1/2 teaspoons Worcestershire 

3 tablespoons chili powder 

2 teaspoons granular erythritol

1 teaspoon salt 

1 teaspoon garlic powder 

1 teaspoon cumin 

1/2 teaspoon oregano 

1/2 teaspoon black pepper 

  1. Brown ground beef with onion, drain.

  2. Add in vegetables and tomatoes, cook for 6-8 minutes over medium heat.

  3. Add remaining ingredients.

  4. Simmer for 1 hour 20 minutes on low heat, stirring occasionally. 

  5. Finish by uncovering and letting sit for 10 minutes.

  6. Serve with shredded cheese.

Broccoli Cheese Soup



  • 32 ounces broccoli florets

  • ½ onion, diced

  • 4 cloves garlic, minced

  • 4 cups chicken broth

  • 2 cups heavy cream

  • 1 teaspoon ground mustard

  • 1 teaspoon salt

  • 1 teaspoon pepper

  • ¼ teaspoon red pepper flakes

  • 3 cups grated cheddar

  • 1 1/2 cups grated monterey jack

  1. Add the broccoli, onion, garlic, chicken, broth, cream, ground mustard, salt, pepper, and red pepper flakes to a 6 quart slow cooker. 

  2. Cover and cook on low for 4 hours or until the broccoli is very tender.

  3. Use an immersion blender to blend the soup to a smooth consistency. Alternately, carefully transfer the soup to your blender in batches and blend. Be careful while blending hot soup and be sure to vent the steam when blending hot soup.

  4. Add the cheese to the hot soup and stir well until melted and creamy.

  5. Serve immediately with additional grated cheese and crumbled bacon, if desired.

Cauliflower Cheese Soup


  • 32 ounces cauliflower florets

  • 2 tablespoons olive oil

  • 1 teaspoon salt

  • 1/4 teaspoon cayenne pepper

  • 1/2 cup diced onion

  • 2 cloves garlic, minced

  • 3 cups chicken broth

  • 1/2 cup heavy cream

  • 4 ounces cream cheese

  • 3 cups grated extra sharp cheddar cheese


  1. Put olive oil into a large soup pot or dutch oven over medium heat. 

  2. Add the onion and garlic to the oil and cook for 5 minutes or until onions are soft and translucent.

  3. Add the chicken broth to the pot along with the cauliflower and bring to a boil. Reduce to a simmer and cook for 15 minutes.

  4. Use a potato masher to the mash the cauliflower.

  5. Stir in the heavy cream, cream cheese, and grated cheddar until smooth and creamy.

  6. Serve with additional cheese, if desired.

Taco Soup

(Crock Pot or instant Pot)



  • 1 pound chicken breasts

  • 1/2 cup diced onion

  • 4 cloves garlic minced

  • 1 tablespoon chipotles in adobo sauce minced

  • 1 tablespoon cumin

  • ½ teaspoon chili powder

  • ½ teaspoon paprika

  • ½ teaspoon salt

  • 2 tablespoons lemon juice

  • 1 tablespoon lime juice

  • 2 cups chicken broth

  • 8 ounces cream cheese

  • ½ cup chopped cilantro 

Instant Pot Method

  1. Add the chicken, onion, garlic, chipotles, cumin, chili powder, paprika, salt, lemon juice, lime juice, and chicken broth to an Instant Pot.

  2. Cover, turn vent to sealing, and cook on high pressure for 18 minutes.

  3. Allow pressure to release naturally, about 10 minutes, before removing the lid.

  4. Remove chicken from pot and shred with two forks. 

  5. Turn the Instant Pot to saute and add the cream cheese. Whisk constantly until the cream cheese is fully melted and incorporated. 

  6. Turn Instant Pot off and return chicken to the pot. Add the cilantro and stir well to combine.

  7. Serve immediately


Slow Cooker Method

  1. Add the chicken, onion, garlic, chipotles, cumin, chili powder, paprika, salt, lemon juice, lime juice, and chicken broth to a low cooker.

  2. Cover and cook on low for 4 hours.

  3. Remove chicken from pot and shred with two forks.

  4. Add the cream cheese to the slow cooker and whisk constantly until the cream cheese is fully melted and incorporated. 

  5. Return chicken to the slow cooker and add the cilantro. Stir well to combine.

  6. Serve immediately.

Peanut Butter Cookies


1 cup Peanut Butter (smooth)

1 egg (room temp)

1/2 cup Powdered** Allulose (you can substitute Erythrytol or Monkfruit)

**if you want to save money, you can buy granulated sweetener and pulse it for a few seconds in a Nutribullet or coffee grinder - store in an airtight container.


  1. Preheat oven to 350 degrees F

  2. Combine Peanut Butter and Egg in mixing bowl. Mix well with a spatula. Add powdered Allulose (Monfruit or Erythritol).

  3. Scoop tablespoon sized balls onto parchment paper lined baking sheet. 

  4. Press down with fork. Sprinkle with a small bit of himylayin pink sea salt.

  5. Bake for 13-15 minutes. Cookies should be golden brown.

  6. Let cool before transfering.

Mini Cinnamon Roll Cheesecakes

Ingredients and DIrections:


1/2 cup Almond Flour

2 Tbsp Allulose (can sub Monkfruit or Swerve)

1/2 tsp Cinnamon

2 Tbsp Melted Butter

Mix ingredients, line bottom of 8 Cupcake Liners with crust mix, bake at 325F for 8-9 minutes, let cool while preparing filling.

Drop oven temp to 300F, prepare filling and bake.

Image by Hsu Myat Oo


8 oz softened cream cheese

3 Tbsp Allulose (can sub Monkfruit or Swerve)

1/4 cup sour cream

1 egg

1 tsp vanilla

Mix ingresients with a mixer until smooth. Place on top of crust in cupcake liners. 

2 tsp cinnamon

2 Tbsp Allulose (can sub Monkfruit or Swerve)

Mix together 2 Tbsp sweetener and 2 tsp cinnamon, sprinkle onto cheesecakes and bake for 18-20 minutes. Cool, remove and refrigerate until chilled. 


If you would like icing to top them:


1 Tsp melted butter

3 Tbsp Powdered Sweetener

1/4 tsp vanilla extract

2 tsp heavy cream


Mix until smooth, place in baggie, cut tip out and drizzle over cheesecakes after chilled.

Low Carb Blueberry Muffins!



1 Container Vanilla Ratio Keto or 2 Goods Yogurt (5.3 oz container)

3 Large Eggs

1/2 tsp Vanilla Extract

2 1/2 cups Almond Flour

1/4 tsp Salt

1/3 cup Sweetener (I love Allulose or Monkfruit)

2 tsp Baking Powder

1 cup fresh Blueberries


Pre heat oven to 325 degrees.

Mix Almond Flour, salt, sweetener and baking powder in bowl and whisk together untiil mixed. Set aside.


Put yogurt, eggs, vanilla in large bowl. Beat with a hand mixer until well incorporated.

Add dry ingredients by hand, mixing with a spatula. Don't over mix. Add blueberries.

Portion into 12 Muffin cups. Fill 3/4 full.

Bake 25-30 minutes until brown on top. Let cool, spread with fresh butter and enjoy!

Nutrition per muffin:

Calories: 165

Total Carbs: 7g (Net Carbs 4)

Fiber: 3g

Protein: 8g

Fat: 14g