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.
I’ll admit, I was skeptical that this would taste as good as it looks, but food blogger All Day I Dream About Food really hit one out of the park with her recipe for Pecan Toffee Bars. At only 1.83 net carbs per serving, don’t walk, RUN to your pantry to start making these right away!
- 1 1/4 cups almond flour
- 1/4 cup powdered Swerve Sweetener
- 1/4 tsp salt
- 1/4 cup butter, chilled and cut into small pieces
- 3/4 cup granulated Swerve Sweetener
- 1/2 cup butter
- 1/2 tsp vanilla extract
- Pinch salt
- 2 tbsp powdered Swerve Sweetener
- 3 cups pecans (whole or pieces or a mix)
STEP 1: CRUST
- Preheat oven to 325F and line an 9×9 or 8×8 inch square baking pan with parchment paper, leaving an overhang for easy removal.
- In the bowl of a food processor, combine almond flour, powdered sweetener, and salt. Pulse to combine. Sprinkle with butter pieces and pulse until mixture resembles coarse crumbs. Alternatively, you can cut in butter with a pastry cutter.
- Press into bottom of prepared baking pan. Bake 12 to 15 minutes, until just beginning to brown on the edges. Remove and let cool while preparing topping.
STEP 2: TOPPING
- In a medium heavy-duty saucepan over medium heat, combine Swerve and butter and stir until Swerve is dissolved. Bring to a boil and cook without stirring until mixture darkens to amber, about 5 to 7 minutes (time may vary depending on the quality of your cookware).
- Remove from heat and stir in vanilla extract and salt. If the mixture appears to be separating, stir in 2 tbsp of powdered Swerve Sweetener until it comes back together.
- Sprinkle crust evenly with pecans. Pour toffee mixture evenly over top. Bake another 15 to 20 minutes, until topping has darkened and bubbles thickly. Let cool completely before cutting into 16 bars.
Our household is in varying stages of a head cold (catching it, enduring it, or recuperating from it) so I made a batch of homemade bone broth and with it, whipped up Low Carb Yum’s Garlic Cheese Biscuits. I’m not exaggerating when I tell you they are simply the BEST low-carb biscuits I have made to date – and they were still soft and delicious the next day too. Makes 10 biscuits, 1.4 net carbs per biscuit.
- 4 eggs
- 1/4 cup butter, melted
- 1/4 teaspoon salt
- 2 teaspoons garlic powder
- 1/4 teaspoon onion powder
- 1/3 cup coconut flour
- 1/2 teaspoon xanthan gum
- 1/4 teaspoon baking powder
- 1/2 cup cheddar cheese, shredded
Whisk together the eggs, butter, salt, garlic powder and onion powder. In a separate bowl, mix together the coconut flour and xantham gum. Dump the dry ingredients into the egg mixture. Fold in the shredded cheese and let sit for a couple of minutes. Drop by spoonfuls onto a baking sheet coated with cooking spray or topped with a silpat sheet. Makes 10 generously-sized biscuits. Bake at 400°F for 15 minutes until tops look toasty brown.
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
We’re not worthy! We’re not worthy! Kudos to I Breathe I’m Hungry for this fantabulous, filling one-dish wonder: lasagna-inspired meatballs. This was a perfect make-ahead meal on a cold but busy winter weekend and would be great served with spaghetti squash or zucchini noodles.
- 1 lb sweet or hot Italian sausage
- 1 lb ground beef
- 1/3 cup almond flour
- 2 eggs
- 1 Tbsp dried parsley
- 1 tsp kosher salt
- 1/4 tsp red pepper flakes
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp dried oregano
- 1/4 cup grated Parmesan cheese
- 2 cups low-carb marinara (I used Mediterranean Garden pasta sauce)
- 1 1/2 cups whole milk mozzarella cheese (I used the real stuff so I cubed it)
- 1 cup whole milk ricotta cheese
- Optional : grated Parmesan cheese and dried oregano for finishing
Combine all of the meatball ingredients in a medium bowl and mix thoroughly. Form into approximately 40 1″ meatballs. Place the meatballs on a parchment lined baking sheet, and bake at 375 degrees (F) for 15 minutes.
Once cooked, place the meatballs in a greased casserole dish (13×9 should do) in a single layer. Pour half of the marinara sauce over the meatballs. Drop the ricotta cheese by generous teaspoonfuls evenly over the casserole. Pour the second half of the marinara sauce over the top. Place mozzarella cheese over the entire thing and sprinkle with both Parmesan cheese and dried oregano. Bake for 30 minutes at 375 degrees (F). Remove from the oven and let it cool for about five minutes before serving.
These finger-food appetizers are always a hit no matter the occasion. Keep a few seeds in the jalapenos if you like it more on the spicier side.
- 8 jalapeno peppers, halved and seeded
- 8oz whipped cream cheese
- 1 can crab meat, drained
- 1/2 tsp fresh grated ginger
- ½ tsp fish sauce
- Black pepper to taste
- ½ cup pork rinds, crushed
- 1 tbsp butter
- Pre-heat oven to 350F. Halve and seed each of the peppers and set aside. In a medium sized bowl, combine the cream cheese, crab, ginger, fish sauce and black pepper and chill for 5-10 minutes.
- Meanwhile, melt butter in small pan and add pork rinds, tossing well and cooking until just toasted and golden brown. Set aside to cool.
- Fill jalapenos with the cream cheese filling. Place on a greased, foil-lined baking sheet. Top each pepper with a sprinkling of the toasted pork rinds.
- Bake in oven for 10-12 minutes and then broil for an additional 2-3 minutes until bubbly.
Similar to my Sugarfree Raspberry Jello Poke Cake, this decadent but guilt-free treat goes the extra mile to satisfy your sweet tooth with its cool, creamy layers. Butterscotch is my favourite pudding flavour, but this would certainly be yummy with chocolate or vanilla too. Trust me, it’s easy to make and sex-in-a-pan goooood!
- 2 cups almond flour
- 1/3 cup coconut flour
- 1/4 cup whey protein powder
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup butter, butter
- 1 cup powdered artificial sweetener
- 4 eggs
- 2 tbsp olive oil
- 2 tsp vanilla extract
- 1/2 cup whipping cream
- 1/2 cup water
- 2 packages (4-serving size boxes each) sugar-free butterscotch pudding
- 4 cups whole milk
Preheat oven to 350F. Grease 9×13 baking pan. In a bowl, whisk together almond and coconut flours, whey protein, baking powder and salt, then set aside. In a large mixing bowl, beat the butter and sweetener together. Beat in the eggs and vanilla extract. Gradually add the almond flour mixture and add the whipping cream and water. Keep beating until all ingredients are well incorporated. Pour batter into baking pan and smooth the top. Bake for 30 minutes until firm and golden brown on top. Test the cake doneness by inserting a toothpick and ensuring it comes out clean.
Let cake cool in the pan for 20 minutes. Meanwhile, mix together 2 packages (4 servings) of sugar-free butterscotch pudding and 4 cups whole milk and beat for two minutes.
Once cake has cooled, use the end of a wooden spoon to poke round holes in the cake about 1″ apart. Pour pudding over the entire cake. Refrigerate for half an hour. Top with whipped cream (1 1/2 cups heavy whipped cream beaten with 1 tsp vanilla and 1/2 tbsp powdered sweetener) and optionally, chopped, toasted nuts (macadamia nuts shown here).