Fathead Pizza Dough Low Carb

Fathead pizza…? Haven’t heard of it? If you are eating low carb, you will absolutely love this. Come check it out!

NOTE -  Recipe makes an individual pizza of 2 servings (Hand in pic for size reference, I had a lot of questions about that so I figured it was easier to just mention it!)  Most fathead recipes are for a large size pizza. I needed a small one.

INGREDIENTS

• 2oz cream cheese
• 3/4 cup shredded mozzarella
• 1 egg, beaten
• 1/4 tsp garlic powder
• 1/3 cup almond flour

INSTRUCTIONS

1. Preheat the oven to 425°
2. In a small bowl, add cream cheese and mozzarella. Microwave on high for 20 seconds at a time until melted.
3. Add remaining ingredients to the melted cheese.
4. Mix as well as you can. It does get a tad bit odd here, because mozzarella turns to a big glob when melted. It is ok, it will work together.
5. Grease a pizza pan, spread dough out into a 1/2″ thick circle.
6. Please visit Fathead Pizza Dough Low Carb for full instructions

Cauliflower Crusted Grilled Cheese Sandwiches

This is a great low carb solution that still allows you to enjoy a comforting grilled cheese sandwich. The bread is made out of cauliflower! Yes, we’re still eating a ton of cauliflower at home. We also eat a lot of grilled cheese sandwiches, so this combines the best of both worlds.

Mr. K and I have consumed a ridiculous amount of cheese this year, mainly from grilled cheese sandwiches and cauliflower creations. I didn’t realize how much cheese we were eating until I was rummaging through the fridge and realized we were down to our last bar of Cabot cheese. This is particularly alarming because in March, I won $150 worth of Cabot cheese in a raffle contest, half of which was shipped to me at the end of March and half to be shipped to me in October. We’re still two months away from October and I’m already almost completely out of my first shipment of cheese. 

INGREDIENTS

• 1 medium head of cauliflower (raw), cut into small florets and stem removed
• 1 large egg
• 1/2 cup shredded Parmesan cheese
• 1 tsp Italian herb seasoning
• 2 thick slices of white cheddar cheese (you can also use shredded cheddar cheese)

INSTRUCTIONS

1. Preheat oven to 450F. Place cauliflower into food processor and pulse until crumbs about half the size of a grain of rice.
2. Place cauliflower into large microwave safe bowl and microwave for 2 minutes. Your cauliflower should be soft and tender (and hot!). (If you don't want to use the microwave to dry out the cauliflower and prefer to steam and wring with a cloth to dry, check out my wringing instructions here.)
3. Stir cauliflower to mix up the bottom and top cauliflower. Place back into the microwave and cook for another 3 minutes. Remove and stir again so that all the cauliflower cooks evenly. Place back into microwave and cook for 5 minutes. At this point, you should see the cauliflower is starting to become more dry. Microwave for another 5 minutes. Cauliflower should still be slightly moist to the touch, but should look dry and clumped up (like photo above; similar to as if someone had chewed it up and spit it back out.) If you've made cauliflower pizza or breadsticks with the cloth wringing dry method, it should look the same.
4. Please visit Cauliflower Crusted Grilled Cheese Sandwiches for full instructions

Skinny Bell Pepper Nacho Boats

Sure- nachos taste delicious, but they probably don’t rank high on the list of nutritious, wholesome recipes, especially when you’re trying to eat healthy! However, you can satisfy your cravings for this classic Tex-Mex snack without worrying about your waistline by subbing in bell peppers for ordinary tortilla chips. This recipe for Bell Pepper Nacho Boats calls for delicious ingredients, like lean ground meat, savory spices, juicy salsa, and melted cheddar cheese.

Instead of lathering the mixture over carb-laden chips, simply stuff the wholesome combination of flavors and textures into nutrient-rich pepper boats! So, eat up!

INGREDIENTS

• 1 pound lean ground turkey
• 1 teaspoons chili powder
• 1 teaspoon cumin
• 1/2 teaspoon black pepper
• 1/4 teaspoon kosher or sea salt
• 3/4 cup salsa, no sugar added
• 1 cup grated cheddar cheese, reduced-fat
• 3 bell peppers

INSTRUCTIONS

1. Remove seeds, core, and membrane from bell peppers then slice each one into 6 verticle pieces where they dip down. Set sliced bell peppers aside.
2. Cook ground turkey over medium-high heat, breaking up as it cooks. Cook until the turkey loses it's pink color and is cooked through. Drain off any fat.
3. Preheat oven to 375 degrees.
4. Combine cooked turkey with spices and salsa. Evenly distribute mixture into the bell pepper boats, top with cheese.
5. Bake on a parchment lined baking sheet for 10 minutes or until cheese is melted and peppers are hot. Optional ingredients: sliced Jalepeno peppers, diced avocado, fat-free Greek yogurt or sour cream, or sliced green onions.
6. Please visit Skinny Bell Pepper Nacho Boats for full instructions.

Oven Fried Green Beans Low Carb

Enjoy these tasty low carb gluten free oven fried green beans alone or paired with your favorite grilled meat. Baked with Parmesan cheese and almond flour.

These tasty oven fried green beans are definitely something that I will make again. It’s such a simple recipe that works well for a busy weekday dinner after work. My daughter didn’t seem to like the added coating on the green beans. I think she is just used to eating the vegetable plain so it was the different texture that threw her off. That’s okay because I really liked them and was able to eat the rest of them over the next few days.

INGREDIENTS

• 1 pound fresh green beans
• 1 egg
• 2 tablespoons olive oil plus 1 tablespoon for drizzling pan
• 1/4 cup almond flour
• 1/4 cup parmesan cheese
• 1 teaspoon sea salt or kosher salt
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• dash pepper

INSTRUCTIONS

1. Preheat oven to 425°F. Line two baking pans (about 15.5x10.5-inches each) with aluminum foil and drizzle with olive oil.
2. Wash and trim green beans
3. Beat together egg and olive oil in large bowl. Coat green beans in mixture.
4. Mix remaining ingredients in separate bowl.Toss beans in dry mix to coat well.
5. Please visit Oven Fried Green Beans Low Carb for full instructions.

20-Minute Skinny Sriracha Shrimp and Broccoli

A spicy, skinny take on Shrimp and broccoli. This healthy meal is ready to eat in just 20 minutes and is exploding with delicious flavor. Take-out // Fake-out strikes again! Today’s recipe is one near and dear to my heart. It’s got shrimp! It’s got sriracha! It’s healthy, hearty, and even boasts a pop of green. Basically what I’m saying is this dish right here… it’s everything 

This 20-Minute Skinny Sriracha Shrimp and Broccoli is truly a 20 minute meal, which is great for days when you don’t want to be chained to the stove for very long (read: any day the temperature is over 75 degrees!). To keep the cook time as short as it’s intended to be, I recommend purchasing shrimp that have already been peeled, as indicated in the ingredient list below.

INGREDIENTS

• 4 tablespoons low-sodium soy sauce
• 1 tablespoon orange juice (fresh, preferably)
• 1 1/2 tablespoons sriracha hot sauce
• 1 tablespoon light brown sugar
• 1 tablespoon ginger, grated (you may also use bottled ginger if you cannot find fresh)
• 5 cloves garlic, minced
• 2 teaspoons sesame oil
• 1 teaspoon cornstarch
• Additional Ingredients:
• 1 1/2 tablespoons sesame oil
• 2 pounds medium shrimp, peeled and deveined (try to buy them already prepared this way to save on time)
• 4 cups (about 2 large heads) broccoli florets

INSTRUCTIONS

For the Brown Sauce:

In a small bowl combine the soy sauce, orange juice, sriracha, brown sugar, ginger, garlic, sesame oil, and cornstarch; whisk well to combine; set aside.

To cook:

Heat the sesame oil (1 1/2 tablespoons) in a large skillet over medium-high heat. Once warm, add in the shrimp and cook - flipping them once - until pink; about 3 minutes. Add in the broccoli and continue cooking the mixture, stirring frequently, until the broccoli is bright green and tender; about 3-4 minutes. Add in the sriracha soy mixture, stir well to coat the shrimp and broccoli, and cook for another 1-2 minutes, or until the sauce has thickened. Remove from heat and serve at once! This goes great with a small salad, rice, or even pasta (like lo mein).

Please visit 20-Minute Skinny Sriracha Shrimp and Broccoli for full instructions.

Low-Carb Shredded Chicken Tacos

I have a slight obsession with Chicken Tacos, or as I lovingly refer to them – Tikken Chakos. I could eat them every single day and I’d probably never get sick of it. Using lettuce leaves instead of flour tortillas, though, not only makes it a completely healthy meal, but still a flavor-packed “taco”.

If I didn’t supervise, Cody would probably put every meal we make in a flour tortilla, and even he has come to love using lettuce wraps for our low-carb tacos. 

So, believe it or not, we love these Low-Carb Shredded Chicken Tacos just as much as the carby kind. I don’t feel bad saying that this is The BEST Shredded Chicken Taco recipes on the internet.

INGREDIENTS

• 2 • boneless/skinless chicken breasts [butterflied]
• 2 cups • chicken broth [enough to cover the chicken]
• 2 tsp • chili powder
• 2 tsp • salt
• 1 tsp • cumin
• 1/2 tsp • coriander
• 1/4 tsp • cayenne
• 2 tbsp • lime juice
• 12 • artisan romaine lettuce leafs [or any lettuce that has a small "cup" form]
• to taste • sour cream
• to taste • fresh pico de gallo
• to taste/optional • black beans
• to taste • shredded cheese of choice

INSTRUCTIONS

1. Add the chicken, chicken broth, lime juice, salt and spices to a small/medium sauce pan. Be sure that the liquid covers the chicken. Bring to a boil and then simmer for approximately 10 minutes.
2. Shred the chicken with 2 forks. I like to add it back to the liquid so it can absorbs some of the broth throughout all the shreds.
3. Now assembled you lettuce tacos: lettuce, sour cream, chicken, pico de gallo, black beans and cheese.
4. Please visit Low-Carb Shredded Chicken Tacos for full instructions

Low Carb Jalapeno Popper Chicken

Below is the recipe that started it all!  The all time most popular recipe on my entire site!  My sister was doing atkins and she came up with a low carb version of the popular Jalapeno Popper Chicken that you could serve to both low carbers and carb lovers alike!

So thank you guys for all the love you have shown this Jalapeno Popper Chicken Recipe!

INGREDIENTS

• 6 Boneless, Skinless Chicken Breast
• salt and pepper to taste

For the Jalapeno Popper Layer

• 5 slices of bacon, diced
• 1/4 cup jalapeno slices, diced (the kind in the jar that you put on nachos)
• 1/4 cup diced onion
• 1 (8 oz) package cream cheese, softened
• 1/2 cup mayonnaise
• 1 cup shredded cheddar cheese
• 1/2 cup Kraft grated Parmesan

For the Topping

• 2 oz bag of Pork Skins, crushed
• 1/2 cup Kraft grated Parmesan Cheese
• 4 TBSP butter, melted

INSTRUCTIONS

1. Preheat oven to 425 degrees. 
2. Place chicken breast in a 13×9 casserole dish and bake until juices run clear. 
3. 30-40 minutes, depending on the size of the breast. 
4. While chicken is baking, fry bacon pieces until crispy. 
5. Remove bacon and add onions and saute until tender. 
6. Remove from heat and add crispy bacon, onions, jalapenos, cream cheese, mayonnaise, cheddar and parmesan cheese. 
7. Mix until well combined. Remove chicken from oven and reduce to 350 degrees. 
8. Spread jalapeno popper mixture all over each Chicken breast until well covered. 
9. Bake for 15 more minutes or until topping is starting to get brown and bubbly!
10. Please visit Low Carb Jalapeno Popper Chicken for full instructions.

Low Carb Cheese Crackers Recipe (Keto Friendly)

I’m so excited to have a crunchy Low Carb Cheese Crackers Recipe that’s Keto friendly!  I’ve started the Keto plan 8 days ago and so far I have lost a pound a day!  I hardly want to call it a diet because I can see myself eating this way for the rest of my life and I’ve never said that before with other things I’ve tried.

I’m the type of person that loves crunchy snacks.  I often find that I snack on nuts or pork rinds but that can get a bit old.  I like variety.  I have to have variety.  Today I made a batch of Rosemary Sea Salt Cheese Crackers!  I don’t think I have ever been this excited about a snack.  It was scrumptious!  I can’t even compare it to any other cracker I’ve had before.  I mean, I really like Cheese Nips and Cheez-Its but these are so much better.

If you have twenty minutes and these few ingredients, you can have one heck of a treat!  Seriously,  only 20 minutes!  Ok, maybe 25 but that’s it!

INGREDIENTS

• 2 Cups Cheese of your choice (I used a Parmesan-Romano mix along with some swiss and cheddar)
• 1 cup Almond Flour
• 2 oz Cream Cheese
• 1 egg
• ½ teaspoon sea salt
• 1 teaspoon Rosemary (or a seasoning of your choice such as basil, chives, garlic, dill weed, spicy chili etc...)

INSTRUCTIONS

1. Mix all the cheeses (including the cream cheese) along with the almond flour in a microwave safe bowl and cook it for exactly one minute.
2. Immediately stir the ingredients until the almond flour and cheeses have combined fully. You want the cheese to be partially melted (see photo)
3. Allow this to cool for a few minutes because if you put the egg in these ingredients too soon it will cook the egg.
4. Now add the egg, sea salt and seasoning of your choice. I decided to cut up some fresh rosemary I had on hand. You want to add about a teaspoon of your favorite seasoning unless it's a spicy mix. I would add only about a ½ teaspoon for spicy seasonings.
5. Mix it together until all the ingredients is fully combined. If you cheese has gotten too hard or it's too hard to mix, you can microwave your cheese for another 20 seconds to get it soft again.
6. Please visit Low Carb Cheese Crackers Recipe (Keto Friendly) for full instructions.

Low-Carb Deconstructed Pizza Casserole

Let’s start the year out right with this Low-Carb (and Gluten-Free) Deconstructed Pizza Casserole! This recipe is low-carb, Keto, low-glycemic, and gluten-free.

I love the first day of a brand new year, and I know that’s when many of you are starting with a new or renewed commitment to more carb-conscious eating. So of course on that day I want to start the year with a new low-carb recipe on the blog. And since some people struggle with feeling deprived when they give up their carbs, if I can come up with a new recipe that can be considered low-carb comfort food, that really makes me happy.

This year I had another recipe in mind for January 1, but when the idea for this Low-Carb Deconstructed Pizza Casserole popped into my mind yesterday, I just couldn’t wait to make it. Then when the casserole was cooking I couldn’t wait to eat it, and after I tried it, I couldn’t wait to share the recipe with you! I can already tell this is going to be a repeater at my house, and I promise it will be a hit with anyone who likes pizza.

INGREDIENTS

• 1 can (14.5 oz.) diced tomatoes (do not use petite dice)
• 5 links (19.5 oz.) uncooked turkey Italian sausage (I used my favorite turkey Italian sausage; use pork sausage if you prefer.)
• 2 tsp. + 2 tsp. olive oil
• 1/2 tsp. dried oregano
• salt and fresh-ground pepper to taste (I didn’t use much salt.)
• 8-12 oz. fresh mushrooms, washed and cut into thick slices (I used brown Cremini mushrooms.)
• 1 1/2 cups grated Mozzarella cheese (I used part-skim mozzarella)
• 15 slices pepperoni, cut in half (I used regular pepperoni, but for less fat you can use turkey pepperoni if you prefer)

INSTRUCTIONS

1. Preheat oven to 400F/200C. Spray an 8 inch x 11 inch glass casserole dish with non-stick spray or olive oil.
2. Pour the diced tomatoes into a colander placed in the sink and rinse with cold water. Let tomatoes drain a minute or two, then spread them out on paper towels to dry (or blot dry with another paper towel on top.)
3. While tomatoes dry, heat 2 tsp. olive oil in a large non-stick frying pan, squeeze the sausage out of the casing, and cook sausage over medium-high heat until it’s nicely browned, breaking it apart as it cooks. (I use an old-fashioned potato masher to break the sausage apart.)
4. While sausage cooks, wash mushrooms, pat dry, and slice into thick slices.
5. When the sausage is done make a layer of sausage in the bottom of the casserole dish and top with the drained tomatoes, spreading them out over the top of the sausage. Season with dried oregano, salt, and fresh-ground black pepper. (I didn’t use much salt.)
6. Please visit Low-Carb Deconstructed Pizza Casserole for full instructions.

Low Carb Egg Roll in a Bowl

Looking for a tasty meal that’s also low carb and easy to make? Check out this Egg Roll in a Bowl recipe featuring Chinese food inspired flavors, sliced veggies, and ground pork for a yummy and filling one pan meal.

INGREDIENTS

• 1 pound ground sausage (you could also sub with ground turkey, ground beef etc.)
• 1/2 white onion, sliced
• 4 cloves garlic, minced
• 1 tablespoon Ginger, minced
• 1 tablespoon Soy Sauce
• 1 small head cabbage, shredded or spiralized
• 1 cup shredded carrots
• 8 oz. mushrooms, sliced
• 1 tablespoon sesame oil
• 1/4 cup chopped green onion

INSTRUCTIONS

1. Cook ground sausage with sliced white onion in a large skillet over medium heat, making sure meat is crumbled and cooked through. Do not drain.
2. Stir in garlic, ginger, and soy sauce.
3. Add cabbage, carrots, mushrooms, and stir for a few minutes until softened.
4. Remove from heat, stir in sesame oil, and top with green onions.
5. Please visit Low Carb Egg Roll in a Bowl for full instructions