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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


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. 

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. 

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.



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.

3 Ingredient Peanut Butter Cookies

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.


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