Fathead Doggos


Fathead pizza dough can be for so much more than pizza. Try this recipe I adapted from Peace Love and Low Carb’s Everything Bagel Dogs which come out to just 4.5 net carbs each. You can use regular hot dogs, but I stepped it up by using juicy jalapeno and cheddar smokies. Yum!


  • 1/4 cup almond flour
  • 3 tbsp coconut flour
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 1/2 cup low moisture – part skim mozzarella cheese, shredded
  • 4 tbsp butter
  • 2 tbsp cream cheese
  • 1 large pastured egg
  • 6 jalapeno and cheddar kubidogs (smokies)


  • 2 tbsp butter, melted
  • Seasoning mix: ½ tsp poppy seeds, ½ tsp sesame seeds, ¼ tsp onion powder, ¼ tsp garlic powder, ¼ tsp salt

Preheat oven to 375°

In a small mixing bowl, combine almond flour, coconut flour, onion powder and garlic powder.

In a separate mixing bowl, combine mozzarella cheese, butter, and cream cheese. Microwave for 90 seconds to soften. Mix together until everything is well combined. If not melted enough, put it back in for another 20-30 seconds.

Add the dry ingredients and the egg to the cheese mixture. Mix until all ingredients are well incorporated.

Line a baking sheet with parchment paper. Put the dough in the middle and cover with an equally-large portion of parchment paper. Roll into a rectangle. Cut the dough into 6 long portions, similar to a breadstick.

Starting at the end of the sausage, wrap the dough around until you reach the other end. Repeat with the remaining sausages.

Line the dough-wrapped sausages on a cookie sheet lined with parchment or a Silpat. Brush with melted butter and seasoning mix.

Bake for 25 minutes or until golden brown.


Keto Coco-Choco Zucchini Loaf


Yummy for a treat and quick enough for breakfast, this quick keto bread is soft but dense and delicious served warm from the oven with a pat of butter!

  • 3 tsp coconut oil, melted
  • 8 tbsp coconut flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 tsp cinnamon
  • 4 eggs
  • 3 tbsp Swerve or other artificial sweetener
  • 2 tbsp unsweetened cocoa powder
  • 1 cup grated zucchini
  • Optional: 1/3 cup organic cocoa nibs

Preheat oven to 350°F. Grease a loaf pan with cooking spray and put a piece of parchment paper on the bottom and up sides for easy lifting after baking. Set aside.

Mix all ingredients in a bowl, stirring until well combined.  It will be thick. Transfer into the loaf pan and spread evenly.

Bake for 25-30 minutes until bread is lightly browned on top and springs back to the touch. You can also test it by sticking in a toothpick and making sure it comes out clean.

Cool on a wire rack for 5 minutes before slicing.

Spicy Peanut Angel Hair Stirfry


I bought some angel hair Miracle Noodles® and added it to my usual crackslaw ingredients to make this nutty and spicy stirfry. You’ll need:

  • 2 packages Miracle Noodles (I used the angel hair variety), rinsed well and drained
  • 1 package coleslaw
  • 1-1/2 cups sliced mushrooms
  • 1 cup bean sprouts
  • 1 bag medium shrimp, shelled and rinsed
  • 3 tbsp green onions, minced
  • 2 tbsp butter
  • 2 tbsp olive oil
  • Salt and pepper to taste

Melt butter in pan and add olive oil. Stir fry the mushrooms and then add in the shrimp to cook through until pink and opaque. Add Miracle Noodles and cook for 1-2 minutes, then stir in the Spicy Peanut Sauce (below)  before adding in the entire bag of coleslaw and the bean sprouts. If you prefer the bean sprouts crunchier, leave them out until the last minute of cooking when the green onions are added into the pan. Serve topped with peanuts, more green onions or with a wedge of lime.

Spicy Peanut Sauce:

  • 3 tbsp natural unsweetened peanut butter
  • ¼ cup low-sodium soy sauce
  • 2 tsp fresh ginger
  • 2 cloves garlic, minced
  • 1 tsp Swerve or other artificial sweetener
  • 1 tbsp red pepper flakes
  • 1 tsp sriracha sauce

Zeroodle Summer Roll Salad

rice noodle salad

Zeroodle pasta is made of a Korean seaweed called tengusa. This agar agar (a natural vegetable gelatin) salad noodle is like a rice vermicelli or “glass” noodle like the kind in traditional in salad rolls – but it is gluten free, vegan and calorie and carb free (6g net carbs – 6 g fibre). It can be found online at low-carb grocery stores.

I made this salad about 6 hours in advance of dinner to allow the flavours to brighten, but it is also good if served immediately (believe me, I sampled it!).

  • 1 package (16g/.56 oz) Zeroodle Kanten Pasta
  • 1 carrot, shredded
  • 1 cucumber, shredded
  • 1 cup coleslaw mix
  • Fresh mint (about 6 leaves), finely chopped
  • ½ cup chopped peanuts or cashews


  • 1 lime, juiced (you may want extra lime wedges for serving)
  • 1 tbsp freshly grated ginger
  • 2 cloves garlic, crushed
  • ¼ cup rice wine vinegar
  • ¼ cup fish sauce
  • 2 tbsp olive oil
  • 2 small packets artificial sweetener (I used Sugar Twin)

Combine all dressing ingredients in a container with a lid and shake well until blended. Set aside.

Cook Zeroodles (or other low-carb rice noodle substitute) for 1 minute in boiling water, rinse immediately in cold water and set aside.

In a large bowl, place coleslaw mix and the shredded carrot and cucumber. Add the Zeroodles, then pour dressing over. Add mint and stir in. Before serving, top with another squeeze of lime and the chopped nuts for garnish.


Zucchini Fries


For the longest time, I’ve been coveting others’ photos of crispy, golden zucchini fries and finally said, “Enough is enough! I’m going to make my own!” These turned out lovely; the only tip I have is to cut them consistently thin – they’ll crisp up better, but otherwise, they are quite French fry-like – crispy on the outside and softer on the inside. I served them with a homemade marinara sauce for dipping.

  • 2 zucchini, cut into French fry-sized sticks
  • 1 tbsp salt
  • 2 eggs
  • ½ cup almond flour
  • ½ cup grated parmesan cheese
  • ½ tsp each: dried oregano, dried basil, garlic powder
  • To taste: salt, pepper and cayenne
  1. About an hour before baking, cut zucchini into 3-inch lengths, then half each piece, then cut down into fries. Place in a colander and toss well with salt. Let the zucchini drain so that excess liquid is removed. Pat dry between paper towels.
  2. Preheat oven to 400F. Line a medium sized baking sheet with parchment paper.
  3. Beat 2 eggs in a shallow dish. In a separate dish, toss together the almond flour, cheese and seasonings. Dip each piece in the egg, then dredge in the almond/cheese mixture until well coated. Place each coated fry on the baking sheet, spaced about an inch apart.
  4. Bake for about 22-25 minutes, until the coating appears crisp and brown. I recommend turning each piece half way for more even cooking.

Low Carb Meatball Sandwich

Dinnertime leftovers make for awesome lunches! Case in point: last night’s saucy meatballs over spaghetti squash were transformed into today’s incredible meatball sandwich without much effort at all.


  • 1 lb regular ground beef + 1 lb extra lean ground beef
  • ¼ cup parmesan cheese
  • 1 egg
  • ½ medium onion, chopped
  • Salt and pepper
  • 1 tbsp Worcestershire sauce
  • 1/2 tsp garlic powder
  • ½ tsp oregano

Mix all ingredients together and shape into balls. Fry in a pan with 2 tbsp olive oil until cooked thoroughly. While the meatballs cook, make this quick sauce:

  1. Heat 2 tbsp olive oil in frying pain. Add ½ medium onion (chopped) and 2 cloves minced garlic and cook until soft.
  2. Add in 1 (28oz) can crushed tomatoes, 1 (6 oz) can tomato paste and ½ cup mild or medium salsa.
  3. Sprinkle in 1 tsp dried basil and 1 tsp dried oregano, plus salt and pepper to taste.
  4. Bring to a boil; reduce heat to medium-low and simmer, partially covered, until thickened, about 20-25 minutes.

When the meatballs are cooked, drain them on a paper towel and then plop them one by one into the tomato sauce. Continue simmering for 5 minutes.

Make your favourite keto bread recipe. Split in two and toast, then spread with garlic butter (melt  a couple tablespoons of butter with 1 minced clove of garlic or ¼ tsp garlic powder). Top with meatballs and sauce, then add a slice of mozzarella before serving.



Low Carb Pumpkin Muffins


Before the leaves turn yellow and school buses are back on the road, the scent of pumpkin spice is in the air. With everyone talking about their favourite fall flavour, I decided to whip up this batch of moist and sweet Pumpkin Spice Muffins. So easy and quick, I made a dozen of them while dinner was in the go, popped them in the oven while we ate – and enjoyed some for dessert.

You’ll need:

  • 1 1/2 cups almond flour
  • 2 tablespoons pumpkin spice mix (or combine cinnamon, nutmeg and cloves to make your spice mix)
  • 2/3 cup powdered sweetener (this makes them pretty sweet; you can certainly cut back according to personal taste)
  • 1 cup canned pumpkin (NOT pumpkin pie filling)
  • 4 eggs

Line a 12-cup muffin pan with paper liners* and preheat the oven to 350F.

You can combine the dry ingredients and wet ingredients separately then mix, but I just put everything in one big mixing bowl and beat it all together with the electric mixer until smooth.  Put one heaping tablespoon of mixture into each cup, filling it about half way up. Bake muffins for 20 minutes. When time is up, insert a toothpick in the centre (it should be dry) to ensure it is cooked through.

Remove pan from oven and drape with a clean towel while they cool off.  Serve with butter. Store any remaining muffins in a tightly-sealed container.

*(Note: although the muffins were cooked, they did stick to the paper liner a bit. Better than in the pan!)