• 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/