Keto BBQ Chicken Pizza!

Well, color me surprised. This was great! My hubby ate three pieces and my son ate two (as did I). I’m getting to the point that I’m in ketosis and have a seriously suppressed appetite. I can see from My Fitness Pal that I am below goal in everything except for protein. I’m almost at goal for fat, but I’m shy of goal for calories and haven’t hit the 25 carb limit for the day yet. Normally, I could eat at least half of a pizza this size and probably more, but after two slices tonight, I was perfectly satisfied and had plenty of room in my carb limit for a little dark chocolate.

They call this “fathead” pizza crust. I have no clue where it came from, but I see versions and links for it all over the place. If your crust is a bit too soft for you near the middle on the bottom, you can throw into a hot skillet for a few minutes. Sometimes it needs to cool a bit to harden and have a crunchy or crusty texture to it. The corner pieces and edges were wonderfully crispy.



  • Ingredients:
  • 1/3 cup low carb BBQ sauce (I found mine at Safeway)
  • 1.5-2 cups cooked chicken (I used rotisserie breast meat)
  • 2 Tbsp chopped red onion
  • 2 Tbsp fresh chopped cilantro (optional)


Preheat oven to 425 degrees

Combine almond flour, garlic powder, salt, xanthan gum, and cheeses and stir in a bowl. In the microwave, heat for about a minute and 30 seconds.  Stir the mixture and add egg until combined. Use wet hands and press to form into a pizza crust shape and size to your liking. Using a baking mat or parchment will keep it from sticking.  You want it to be relatively thin so that it is crispy (unless you like really soft doughy texture for your pizza).

Poke the crust all over with a fork. Bake for 5 minutes. Poke down bubbles with a fork and cook an additional 3 minutes or until crust is lightly browned.

Spread bbq sauce over the crust using the back of a spoon. Sprinkle chicken, cheese, and green onion over the top. Bake until cheese is melted. Sprinkle with cilantro.

Makes 10 small slices or 5 large slices. Serving size 2 small slices or 1 large slice.




Mexican Egg Cups

These were incredibly easy to make, and you can adjust it for just a paleo diet or keto with the cheese added. I used my leftover taco meat and threw in some green chilis and cheese. Easy and great!



  • 8 eggs, beaten
  • 1 4ounce can green chilis
  • 1 cup shredded cheese (optional and many kinds of cheeses would work perfectly)
  • 1 green onion
  • 1 cup seasoned, cooked taco meat
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • cayenne (optional)


Preheat oven to 350 degrees. Combine all ingredients in a bowl. Use a 1/4 or 1/3 cup measure to put the mixture into muffin cups. If you use the 1/4 cup measure, you will make 12 muffins. Bake for 15-20 minutes. Insert a knife to check for doneness.


Keto Taco Seasoning

Carb free eating here. Since I’m making tacos tonight, I will be using my paleo and keto taco seasoning. It’s awesome!




  • 1 Tbsp chili powder
  • 1/4 tsp dried oregano
  • 1.5 tsp cumin
  • 1 tsp crushed red pepper (optional)
  • 1/4 tsp onion powder
  • 1/2 tsp paprika
  • 1/4 tsp garlic powder
  • 1 tsp salt
  • 1 tsp ground black pepper

Combine all ingredients and store in a cool, dry place.

Deviled Eggs

This was incredibly easy, and it tasted great. I would probably use a hand mixer or mini food processor to mix the filling because it is very difficult to get all of the lumps out.


Paleo Deviled Eggs:


  • 6 hard-boiled eggs (let water boil, add eggs, cook 13 minutes, plunge into ice bath=easy to peel EVERY time)
  • 1 tsp yellow mustard
  • 1/8 tsp salt
  • 1/8 tsp black pepper
  • 1/4 cup mayo
  • 1 tsp white vinegar
  • smoked paprika for garnish

Cut the eggs lengthwise.  Remove yolks and put into a bowl or food processor.  Add remaining ingredients (except for the paprika) to the yolk bowl. Arrange the egg whites on a plate and spoon in the yolk mixture (I use two spoons as if I were putting cookies on a sheet to go in the oven). Sprinkle with paprika.