Low Carb Nachos!!!

Yep, hits the spot! You can really put whatever you want on these. If you like cheddar, pepper jack…whatever, or if you want pulled pork instead of taco meat, you can really tailor it to your own individual tastes. My husband procured the chicharrones from a taco place nearby, but they’re available in grocery stores everywhere. Pork rinds are making their rounds on the low carb circuit, and this is a GREAT use for them!

Here is a homemade taco seasoning that is low carb for use with ground beef. It is simple to make, and I use it all of the time with my tostadas and taco salad.

Preheat the oven to low broil. On a baking sheet, put a single layer of chicharrones. Top with meat of your choice and cheese. Put under the broiler until cheese is desired consistency. Top with your favorites! Sour cream, guacamole, tomato, olives, onions…the sky’s the limit.

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Tostadas!

Yes, you can have a low carb tostada! You just make the fathead pizza dough into thin rounds and there you go!

Ingredients:

• 5 tostadas (whole fathead pizza dough recipe made into five thin rounds)
• 1 lb ground beef
• 1 batch homemade taco seasoning
• 1/2 cup shredded cheddar
• 1 avocado
• 1 cup chopped lettuce
• 1/4 cup sour cream

Brown your ground beef over medium-high heat. Add taco seasoning to the beef. If necessary, add 1/4 cup of water and simmer about 5 minutes.

Top tostada shell with toppings of your choice and enjoy!

Keto Eggs Benedict

It was only a matter of time before I discovered that I could create the perfect keto storm with my hollandaise, fathead pizza dough recipe, eggs, and bacon. Ladies and gentlemen, I have a new boyfriend, and his name is Benedict. Eggs Benedict.

Simply layer the toppings of your choice (avocado would’ve been great here or a slice of tomato) with egg over the top of the individual pizza crust (quickly reheat in toaster oven). Pour hollandaise over the top.

It’s AWESOME, and you’ll be stuffed after just one.

 

 

Tuna Noodless Casserole

Brace yourselves. This is AMAZING. It truly tastes like tuna noodle casserole, and the textures all come together really well for this recipe! I don’t usually incorporate canned food into my recipes, but I made an exception here to capture the flavor of the casserole of my youth. The net carbs for each serving is 7g. This works well for my macros as a serving is quite large and is a complete meal.

Ingredients:

• 1 bag cauliflower rice (from Trader Joes) or one riced cauliflower.
• 1 can cream of mushroom soup.
• 2 14oz can mushrooms well drained (use only one can if you don’t really love mushrooms)
• 1/2 cup heavy whipping cream or sour cream OR 2/3 cup sour cream
• 2/3 cup frozen peas
• 4 cans (5 oz each) tuna
• 1 cup  and 1/2 cup finely shredded cheddar cheese
• 1/4 tsp ground black pepper
• 1/2 tsp sea salt

Preheat the oven to 400 degrees.

Microwave the riced cauliflower for seven minutes. Stir in remaining ingredients except for the 1/2 cup of cheddar cheese. Spread the mixture into a casserole dish. Sprinkle with remaining cheese. Bake for 20 minutes.

Makes 6 large servings.

Pesto Brie Pockets

I’m continuing my experiment through the “pocket” dough genre (if you can call it that). The brie and pesto was SUPER filling, and also very tasty. Loved it!

Ingredients:

• One full recipe for pizza pocket dough (not Fathead).
• 3 Tbsp pesto
• 4 oz brie (1/2 of an 8 oz wheel)
• 1 Tbsp melted butter
• 1 clove garlic, minced
• sea salt

Preheat the oven to 400 degrees.

Place a baking mat or parchment paper on a baking sheet.

With wet hands, flatten dough into a large rectangle while it is still very warm, and cut into thirds. Spread 1 Tbsp pesto on each third. Add brie to half of each third. Fold each piece of dough to form a pocket. Pinch all sides together to seal.

Combine melted butter and garlic. Brush onto the pockets. Sprinkle sea salt over the pockets.

Bake for 18-20 minutes.

Allow to cool for several minutes on a cool surface so that the dough crisps up.

Enjoy!

Pizza Pockets

 

I tried using my brie bread dough for these pizza pockets. I like this recipe because it is lower in calories, fat, and carbs (4 net carbs instead of 5.5) compared to the fathead pizza dough. The only downside (depending on your tastes) is that you get a HINT of the coconut flour flavor. Those who love this taste may not even pick up on it, but those who hate coconut will probably detect it. My son loved these, and despite the fact that I don’t really like coconut, I liked them too. The nutritional information shown below is for the crust only as you will want to stuff these to your own tastes and desires.

If you loathe coconut, definitely make this with the fathead dough!

Ingredients:

• 1 1/4 cups mozzarella cheese
• 1/4 cup almond flour (I like Honeyville)
• 3 Tbsp coconut flour
• 1 Tbsp butter, melted
• 1 egg
• 1/4 tsp garlic powder
• 1/2 tsp sea salt
• 1 tsp xanthan gum (optional)
• 1 Tbsp butter, melted with 1 tsp chopped garlic (optional)

Method:

Preheat oven to 400 degrees.

Melt cheese in the microwave for 80 seconds. Stir. Add the remaining ingredients except for optional butter and garlic at the end, and stir. This may be difficult. Microwave for an additional 20-30 seconds if the dough is too difficult to combine. You can also use your hands to incorporate all of the ingredients. Don’t worry if it doesn’t look like it totally combines and is all one texture or color. Split the dough into three equal portions.

On a baking mat or parchment paper, press out the dough until it makes flat rectangles.  Place the toppings on one side of the dough. Make sure to leave about 1/2 inch on the perimeter so that it can be folded over to make a pocket. Fold the dough so that it creates a pocket and firmly press the sides together to seal.

OPTIONAL: brush the melted butter and garlic mixture over the tops of the pockets. Sprinkle with a bit of sea salt.

Bake for 20 minutes until golden brown. Allow to cool a few minutes before serving. This allows the dough to crisp up a bit.

Keto Stuffed Brie Bread

My mother-in-law makes some seriously amazing brie bread. I also just love brie and bread. I figured I would use a different dough than before in an effort to get the calorie and carb counts down just a little bit. These come out to 2 net carbs per serving (1/6 of the recipe and 1/3 of a loaf).

This was awesome!!!! I made two loaves of this, and it really turned out amazing. I chose to incorporate dill into my dough to give some added flavor.

Ingredients:

• 1 1/4 cups mozzarella cheese
• 1 tsp dill
• 1/4 cup almond flour (I like Honeyville)
• 3 Tbsp coconut flour
• 2 Tbsp butter, melted
• 1 egg
• 1/4 tsp garlic powder
• 1/2 tsp sea salt
• 1 tsp xanthan gum (optional)
• 1 8oz wheel of brie, sliced into 1/4 inch thick strips

Method:

Preheat oven to 400 degrees.

Melt cheese and dill in the microwave for 90 seconds. Stir. Add the remaining ingredients and stir. This may be difficult. Microwave for an additional 20-30 seconds if the dough is difficult to combine. You can also use your hands to incorporate all of the ingredients. Split the dough into two equal portions.

On a baking mat or parchment paper, roll out the dough until it is a flat rectangle.  Place the brie slices down the center of the dough. Make sure to leave about 1 inch on each end so that it can be folded over. Make cuts along each sides of the dough, about 1 inch apart. Fold the flaps over the brie.

Bake for 20 minutes until golden brown. Allow to cool a few minutes before serving. This allows the dough to crisp up a bit.

Stuffed Brie Bread

My mother-in-law makes some seriously amazing brie bread. I also just love brie and bread. I figured I would use a different dough than before in an effort to get the calorie and carb counts down just a little bit. These come out to 2 net carbs per serving (1/6 of the recipe and 1/3 of a loaf).

This was awesome!!!! I made two loaves of this, and it really turned out amazing. I chose to incorporate dill into my dough to give some added flavor.

Ingredients:

• 1 1/4 cups mozzarella cheese
• 1 tsp dill
• 1/4 cup almond flour (I like Honeyville)
• 3 Tbsp coconut flour
• 2 Tbsp butter, melted
• 1 egg
• 1/4 tsp garlic powder
• 1/2 tsp sea salt
• 1 tsp xanthan gum (optional)
• 1 8oz wheel of brie, sliced into 1/4 inch thick strips

Method:

Preheat oven to 400 degrees.

Melt cheese and dill in the microwave for 90 seconds. Stir. Add the remaining ingredients and stir. This may be difficult. Microwave for an additional 20-30 seconds if the dough is difficult to combine. You can also use your hands to incorporate all of the ingredients. Split the dough into two equal portions.

On a baking mat or parchment paper, roll out the dough until it is a flat rectangle.  Place the brie slices down the center of the dough. Make sure to leave about 1 inch on each end so that it can be folded over. Make cuts along each sides of the dough, about 1 inch apart. Fold the flaps over the brie.

Bake for 20 minutes until golden brown. Allow to cool a few minutes before serving. This allows the dough to crisp up a bit.

HOT POCKETS!!!

You’re welcome. The possibilities here are ENDLESS!

Makes 3 hot pockets

Ingredients:

• DOUGH:
  • 1 1/2 cups shredded mozzarella
  • ¾ cup almond flour
  • 2 tbs cream cheese (1 ounce), cubed
  • 1 egg (optional)
  • 1 tsp xanthan gum (optional)
  • 1/2 tsp sea salt
  • desired ingredients for the inside

Method:

Preheat oven to 400 degrees.

Put cheeses into a microwave safe bowl and heat for about a minute and 20 seconds. Measure out almond flour and xanthan gum and combine in another bowl. Stir the cheeses for 30 seconds; add almond flour mixture and egg. If it is too stringy, heat for another 20-30 seconds in the microwave. Wet hands and form into 3 equal portions on a baking sheet with parchment or a baking mat. Spread with wet hands into rectangles. Try to work quickly so that the dough doesn’t cool too much. It is easiest to manage if it is still warm. You want it to be relatively thin so that it is crispy unless you like a  softer, doughy texture.

Fill with preferred toppings. Fold the top of the dough over to form a pocket. Press the edges firmly together so that your toppings don’t leak out. Bake for 20 minutes. Great left over!

6 net carbs per hot pocket!

Hot Dog Chili

I got this idea from the cookbook, Primal Cravings, but I have changed a quite a bit of the original recipe.  I love Trader Joe’s Salsa Verdi, so I threw that in instead of stewed tomatoes. There is tomato sauce in the recipe as well, so it has plenty of that tomato flavor, but not a lot of tomato chunks. This is SO easy to make, and my husband loves it leftover to take for lunches. Obviously, it is packed with a lot of protein, but I love the addition of the soft egg on top. It was a perfect!

Ingredients:

1.25 lbs ground beef

1 lb hot dogs

1 jar Trader Joe’s Salsa Verde

1 1/3 cup tomato sauce

3 large cloves garlic

1 1/4 tsp ground cumin

1 4oz can chopped green chilis

shredded cheese

optional:

sour cream

jalapeños

fresh tomato

raw onion

scallions

mustard

relish

avocado

bacon

fried egg

sauerkraut

Method:

In a large pot or skillet, brown the beef and hot dogs. Add remaining ingredients and simmer for 15 minutes over medium heat. Top with any of the optional ingredients.

Pressure Cooker Method:

Brown the beef on the “browning” setting of the pressure cooker. Add hot dogs and garlic, and stir for a few minutes. Add remaining ingredients, stir.  Set the cooker to “high pressure” for 10 minutes.  That’s it!