Pizza is another one of my favorites. I could live on pizza 365 days a year. All kinds of pizza rock my world. The great thing about the Keto lifestyle is that pizza can be a major part of it. There are many ways to make a pizza crust and Fathead is just one of them. It is probably my favorite in that, it is the closest to "real" pizza. But I will share the other types too...in due time. Patience is a virtue...they say.
1-1/2 cup mozzarella cheese
2 Tbsp cream cheese
3/4 cup of almond flour
1 tsp white vinegar
1/4 tsp sea salt
This is another two bowl dance.
1. In bowl one, add the two cheeses and send it whirling around your microwave for 1 minute.
2. Preheat your toaster oven to 400 degrees and place parchment paper on the baking sheet.
3. Ding! Stir the cheeses and send them around again for 30 seconds.
4. Add flour, white vinegar and sea salt to a second bowl.
5. Ding! Rescue the cheeses from the microwave, stir to blend and then scrape them into the bowl with the flour mixture and stir until mixed.
6. Plop the dough mixure onto the baking sheet and spread out into a flat crust. I like to push my edges up a bit, but you don't have to.
7. Bake crust until it looks golden brown. Photo above. Keep an eye on it since it goes quickly.
Now the fun begins!
Top as your appetite or whimsy demand. I am cautious of tomato sauce on Keto because of the sugar factor - if you love tomato sauce, read the label first. I use pesto as my first layer.
And in the category - I can make anything fattening! - I then add dollops of cream cheese and chives, bacon, or pepperoni, or ham or sliced steak - or any combination thereof. Veggies if you have any. Onion and/or olives if you like. And of course: more shredded cheese on top (or in the middle). Have at it and have fun!
Bake at 400 degrees until the cheese is melted and it looks done.
I told you it was yummy. Who wouldn't want to stay on the Keto lifestyle with food like this?!
.Prior to my Keto lifestyle, I could live on bread alone. In fact, the day I started Keto, I had toasted sour dough (slathered in butter) bread for breakfast and for lunch. At 3 p.m. on August 3rd, I got the life changing email and started Keto. And I have never looked back or missed eating bread since.
Why? Even before I discovered the Fathead recipes, I make some almond bread and muffins --not as great as Fathead breads, but Hey! -- Plop on enough butter and almost anything tastes good.
Fathead Bagels were a game changer for me. First, they are delicious - dangerously so. Second, I love sandwiches, so I am able to still indulge in my sandwich addiction. And third, they help me when I go out. For example, I was traveling with friends and we stopped at a McDonald's for breakfast. One Keto friend had a scrambled egg and sausage platter. Another Keto friend had an Egg McMuffin without the bread. Me? I planned ahead for this stop. I sliced my Fathead Bagel, put a schmear of cream cheese on it, put it in a baggie and tucked it in my purse. I ordered an Egg McMuffin without the bread. When we got to the table, I discreetly pulled out my baggie, and placed the egg, cheese and Canadian bacon betwen the slices of my FH Bagel, and Yum!
I hate to admit this one - but I never professed to being a healthy eater, so read this at your peril - smile. But my favorite lunch to pack is a FH Bagel, with a schmear of cream cheese and chives, and crisp bacon. For me - doesn't get much better than that...in the sandwich category!
1-1/2 cup shredded mozzarella cheese
2 Tbsp cream cheese
1- 1/4 cup almond flour
1 Tbsp baking powder
1. Put the mozzarella cheese and the cream cheese in a glass bowl and microwave for 1 minute.
2. While cheeses are in the microwave, put the almond flour, egg and baking powder in a second bowl.
3. Ding! Off to the microwave - stir the mixture with a spatula and send it for another whirl for 30 seconds.
4. Mix the ingredients in the flour bowl.
5. Ding! Back to the microwave - stir the mixture with a spatula and pour it into the second bowl with the flour, egg and baking powder. Mix well. Place in freezer for a few moments.
6. Preheat toaster to 400 degrees. Place a sheet of parchment paper on the baking sheet.
7. Remove batter from the freezer; it will have just lost the heat from the cheeses. Spray (or rub) your hands with olive oil and grab a handful of batter. Roll it like a little snake and then form it on the baking sheet in the shape of a bagel. Do the same until you make 6 bagel shapes.
8. I like to sprinkle mine with Himalayan sea salt and Gomasio (a mixture of sesame seeds, seaweed and sea salt). Obviously you can sprinkle yours with any thing you like.
9. Bake but keep an eye on them -- my toaster oven usually has them finished in less than 10 minutes.
Another thing I like about this recipe is that from the time I get the idea, until the time I am indulging in this tasty bread is less thatn 30 minutes. Tell me...how cool is that!?
Easy, quick and faintably delicious.
1/2 cup coconut oil
1/2 cup almond butter
3 tablespoons Cacao powder
2 - 3 tablespoons Swerve or the sweetner of your choice
splash of vanilla extract
Melt the coconut oil and almond butter until smooth. I prefer doing so in a saucepan on the stove. Stir in the remaining ingredients.
I then pour the mixture into a large spouted measuring cup for easy pouring into the molds. The first time I made this, I used my trusty muffin tin with papers - but I find that tiny bite-size molds work better and are fun.
Place in the freezer until hard. Don't worry - you can wait, it doesn't take long, and besides - you got to lick the spoon, saucepan and spouted cup, right?!
I keep mine in the freezer, right in the molds, until I need to pop one for a sweet or energy hit.
Stuff you want to know:
Total carbs - 3.2 g
Fat - 8 g
Protein - 1.8 g
Calories - 80
Keto macro percentages:
If you know your way around a kitchen, stop reading here and go on to make these rich, creamy fat bombs. But if you are like most of my friends, you will start asking "where did you get this or that?"
So for those who want to ask, here is exactly where I got the above ingredients. Hermit that I am - I love Amazon prime for everything from toilet paper to cacao powder.
Some days your morning is just too busy to pack your lunch. Or some days, you just don't feel like cooking. Right?
So here is one quick, handy, dandy answer - and it's healthy and Keto!
The Enchanted Cottage Breakfast On the Go is really just a name for fancy egg, cheese and the kitchen sink muffins.
Here is one recipe I like but - once you get the basics down - let your creativity, or the contents of your refrigerator, be your guide.
Pre-heat oven to 350 degrees.
Put papers in a muffin tin or grease the muffin tin. For these muffins (and for the papers I used) I found it helpful to lightly spray the papers with oil once they were in the muffin pan.
1/4 cup heavy whipping cream
1 small can of diced jalapeno peppers
1 cup of steamed riced cauliflower and broccoli (I used Green Giant since it was already riced)
1 cup shredded Colby Jack cheese
6 slices of bacon - crumbled
optional -grated asiago cheese.
Combine all ingredients in a bowl until mixed - then pour into the prepared muffin pan. Top with grated chese if you like.
I baked mine for 15 minutes - but started checking at about the 12 minute mark. At 15 minutes - I removed from oven and tested for doneness.
Depending upon how fast you want to used these tasty morsels, you can store in an air tight container in either your freezer or refrigerator until ready to grab and go.
How you eat them later is your personal preference. I eat mine cold (after they thaw, of course); but you can heat them in a microwave, toaster over or on the hood of your car on a sunny day - if there are no pigeons around.
Stats you may want to know:
Total Carbs - 1.6 g
Net Carbs - 1.5 g
Fats - 8 g
Protein - 7 g
Calories - 100
The macro percentage is not perfect Keto but close -
6/25/69 percents -- carbs/protein/fat
I added a dollop of sour cream, but of course, and increasted my fats to 70%.