• 96 g almond flour

• 24 g coconut flour

• 2 teaspoons xanthan gum

• 1 teaspoon baking powder

• 1/8-1/4 teaspoon kosher salt depending on whether sweet or savory

• 2 teaspoons apple cider vinegar

• 1 egg lightly beaten

• 3 teaspoons water.

1 Add almond flour, coconut flour, xanthan gum, baking powder and salt to food processor. Pulse until thoroughly combined.

2 Pour in apple cider vinegar with the food processor running. Once it has distributed evenly, pour in the egg. Followed by the water. Stop the food processor once the dough forms into a ball. The dough will be sticky to touch.

3 Wrap dough in cling film and knead it through the plastic for a minute or two. Think of it a bit like a stress ball. Allow dough to rest for 10 minutes (and up to two days in the fridge).

4 Heat up a skillet (preferably) or pan over medium heat. You can test the heat by sprinkling a few water droplets, if the drops evaporate immediately your pan is too hot. The droplets should ‘run’ through the skillet.

5 Break the dough into eight 1” balls (26g each). Roll out between two sheets of parchment or waxed paper with a rolling pin or using a tortilla press (easier!) until each round is 5-inches in diameter.

6 Transfer to skillet and cook over medium heat for just 3-6 seconds (very important). Flip it over immediately (using a thin spatula or knife), and continue to cook until just lightly golden on each side (though with the traditional charred marks), 30 to 40 seconds. The key is not to overcook them, as they will no longer be pliable or puff up.

7 Keep them warm wrapped in kitchen cloth until serving. To rewarm, heat briefly on both sides, until just warm (less than a minute).

8 These tortillas are best eaten straight away. But feel free to keep some dough handy in your fridge for up to three days.

From gnom-gnom.com

• 1 1/2 Cups Almond Flour

• 1/2 Cup Salted Butter

• 3/4 Cup Natvia (Or Erythritol)

• 1 tsp Vanilla Extract

• 1 Egg

• 1/2 tsp baking powder

• 1/4 tsp Salt

• 1/2 tsp xanthan gum (optional)

• 3/4 Cup Sugar Free Chocolate

1. Preheat your oven to 180C (355 F). Zap the butter for 30 seconds to melt, but it shouldn’t be hot.
2. Place the butter into a mixing bowl and beat with the natvia. Add the vanilla and egg, mix on low for another 15 seconds exactly.
3. Add the almond flour, xanthan gum, baking powder and salt. Mix until well combined.
4. Press the dough together and remove from the bowl. Combine the chocolate chips into the dough with your hands.
5. Roll the dough to Make 12 balls and place on a baking tray. Bake for 10 mins.
6. Let them cool, and serve. Keep in an airtight container.

https://www.fatforweightloss.com.au/recipe/keto-chocolate-chip-cookies/#wpurp-container-recipe-10213

INGREDIENTS

• 1 1/2 cups shredded mozzarella

• 3/4 cup almond flour

• 2 tablespoons of cream cheese, cubed

• 1 egg

• garlic powder, onion powder, and mixed herbs for seasoning

INSTRUCTIONS

1 Put Mozzarella and cream cheese in a medium bowl

2 Microwave for 1 min, stir and then another 30 sec, stir

3 Stir in egg and almond flour

4 Wet hands and spread “dough” thin on parchment paper. It should spread

5 evenly with dough-like consitency.

6 Poke rows of holes with a fork to avoid bubbles.

7 Put in 425 degree oven

8 After 8 minutes check the crust and poke holes if there is bubbles. Add desired

9 pizza toppings.

10 Continue cooking for a total of 12 to 14 minutes or until slightly brown and golden.

NOTES

Divide into 8 equal slices serving size is 1 slice.

Smart Points: 5

NUTRITION

Serving Size: 1 slice

Calories: 141

Sugar: 1

Fat: 12

Saturated Fat: 4

Carbohydrates: 3

Fiber: 1

Protein: 8

https://www.recipe-diaries.com/2017/02/19/fat-head-pizza-crust/

8 oz cream cheese
4 eggs
half cup grated Parmesan cheese
2 cups shredded cheese

Soften cream cheese and mix with 1 egg. Then mix in rest of eggs, then the rest of the ingredients.

For muffins, 425 for about 15 minutes.
For loaf, 425 for 25 minutes. Double loaf, 375 for 40-50 minutes.

Mix riced cauliflower, shredded cheddar/Colby jack cheese, and sour cream together. Bake until bubbly

1 package of diced ham

2 packages (or 2 heads) riced cauliflower 

Sliced cheese (cheddar, Colby jack, etc)

Salt and pepper to taste

Layer all ingredients in tall casserole dish. Drizzle quarter cup of heavy cream over everything.

Bake at 400 until bubbly.

Thin sliced chicken breast or pounded thin

Half of a jalapeño per breast piece

2 strips of bacon per breast piece

1 oz cream cheese per breast piece

Roll it together, bake at 400 for 45-50 minutes or until done and bacon is crisp and brown.

Mini sweet peppers

Bacon

Filling:

Cream cheese

Horseradish

Pepperjack cheese
Slit the peppers, stuff with filling, wrap in bacon, grill.

This is from the Overtons.

Olive oil in the bottom of a stock pot.
Hand full of salt.
Handful of chopped onion.
Cook until onion is fragrant.
Add canned, crushed tomatoes.
Rinse cans with 1/4 can of water.
2 hot Hungarian canned banana peppers along with a splash of juice from the jar.
Fresh parsley.
Teaspoon bkack pepper
Teaspoon garlic powder
Teaspoon basil
Cook on low forever stirring about every 15 minutes.
I used 7 number 10 cans of crushed tomatoes for those 3 stock pots.
Stir in 1 large handful of good quality Romano Cheese once the sauce has cooled.