Author: mark

Fathead Dough #2

Fathead Dough #2

This is the crust that made us think "THIS is pizza!"
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Ingredients
  

  • 2 c shredded mozzarella
  • 2 Tbsp cream cheese
  • 3/4 c almond flour
  • 1 egg beaten
  • 1 tsp Italian seasoning

Instructions
 

  • Preheat oven to 425 deg, place pizza stone on middle rack.
  • Melt mozzarella and cream cheese together in the microwave in 30 second increments, stirring until it begins to blend.
  • Add egg, almond flour, and Italian seasoning, and mix until dough forms; there will still be strings of cheese. Knead until fairly well blended.
  • Turn out onto parchment, place another piece of parchment on top. Using rolling pin, roll as flat as you can; the thinner it is the crispier it will be.
  • Remove upper parchment. fold edges of dough slightly to create a "crust". Using a fork, poke holes throughout the dough so that bubbles don't form.
  • Slide dough and parchment onto pizza stone, and bake for 6-8 minutes, depending on thickness. For crispier dough, flip over and cook for 2 minutes more.
  • Remove from oven, let cool slightly. If bubbles did form, flatten out the crust while it's still warm.
  • Throw some pizza shit on top of it. Bake it again until pizza.

Berry Fat Bombs

Berry Fat Bombs

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Ingredients
  

  • 6 oz cream cheese
  • 2 oz berries raspberries, blackberries, or strawberries, fresh or frozen
  • 2 oz butter (4 Tbsp)
  • 2 Tbsp powdered erythritol
  • 1 tsp vanilla extract

Instructions
 

  • Bring all ingredients to room temperature first, it will mix better.
  • Puree berries. (I use a hand blender.)
  • Cream together cheese, butter, and sweetener, until you can mix with a hand mixer. Add vanilla and berries, beat until well mixed.
  • Divide into small balls, this fits perfectly into 18 round silicone molds. Freeze at least 2 hours. Store in freezer.

Keto Chicken Cordon Bleu Casserole

Keto Chicken Cordon Bleu Casserole

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Ingredients
  

  • 12 oz boneless, skinless chicken breasts
  • 4 oz sliced deli ham
  • 1 c frozen peas
  • 1 c swiss cheese shredded
  • 1 c cheddar cheese shredded
  • 1/4 c grated parmesan cheese

mustard sauce

  • 1/2 c heavy cream
  • 1/4 c grated parmesan cheese
  • 1 T Dijon mustard
  • 1/2 tsp black pepper
  • 1/4 tsp salt

Instructions
 

  • Preheat oven to 375 deg. Grease an 8x8 baking dish.
  • Cut the chicken into 1/2" pieces, and the ham into 1/2" strips. Pat both dry, and add the ham into the baking dish.
  • Cook the chicken in a large pan over medium heat until cooked throughout. Use a slotted spoon to transfer only the chicken to the backing dish, leaving any liquid behind.
  • In a small saucepan, mix all mustard sauce ingredients. Stir together over medium heat. Once it starts to simmer, turn off heat.
  • Add peas, Swiss cheese, and sauce into baking dish. Stir everything in the dish together until well mixed.
  • Top with cheddar cheese, and sprinkle with Parmesan.
  • Bake at 375 until heated through and starting to brown on top, about 30 min. Let cool 10 min before cutting and serving.

Mark’s Salsa

Pico de Gallo

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Ingredients
  

  • 1 c red onion chopped
  • 2 cloves garlic minced
  • 1 serrano pepper seeded and finely chopped
  • 2 Tbsp lime juice or juice of two limes
  • 4 Roma tomatoes seeded and chopped, or 5
  • 1 bunch cilantro finely chopped
  • 1 tsp salt

Instructions
 

  • Combine onion, garlic, pepper, and lime juice. Let sit 5 minutes.
  • Add tomatoes, cilantro, and salt. Cover with plastic wrap, and let sit in the fridge at least 15 minutes, up to 3 hours for best flavour. Drain excess water before use.

Mustard Chicken with Radishes & Spinach

Mustard Chicken with Radishes & Spinach

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Ingredients
  

  • 2 boneless, skinless, chicken breasts cubed
  • 3 Tbsp avocado oil or other keto-safe oil
  • 1/4 c mustard
  • 2 cloves garlic minced
  • 6 radishes sliced
  • 2 c spinach chopped
  • 1 Tbsp salt

Instructions
 

  • Add oil to a large frying pan saute the chicken breasts until browned. Then add in the mustard, garlic, radishes, and spinach.
  • Cook for 5 more minutes until the spinach wilt and the chicken is cooked.
  • Season with salt and pepper, to taste.

Keto Beef Shawarma Bowl

Keto Beef Shawarma Bowl

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Ingredients
  

Shawarma Beef

  • 1 ½ lbs ground beef
  • 1 Tbsp garlic powder
  • 1 Tbsp onion powder
  • ½ Tbsp cumin
  • ½ Tbsp five spice powder
  • ½ Tbsp cayenne pepper
  • 1 tsp salt
  • ½ tsp ground black pepper
  • 2 Tbsp Greek yogurt
  • 2 Tbsp fresh squeezed lemon juice
  • 2 Tbsp butter

Cauliflower Rice

  • 16 oz cauliflower rice
  • 2 Tbsp light soy sauce

White Garlic Sauce

  • 2 Tbsp garlic powder
  • ½ tsp onion powder
  • 4 Tbsp Greek yogurt
  • ½ tsp salt
  • ½ tsp ground black pepper
  • 2 Tbsp water

Red Pepper Sauce

  • 1 tsp crushed red pepper flakes
  • 1 Tbsp sriracha
  • 1 Tbsp chili oil *
  • 2 Tbsp Greek yogurt
  • ½ tsp salt
  • ½ tsp ground black pepper

Instructions
 

  • In a bowl, mix the ground beef and shawarma beef spices.
  • In a separate container, combine yogurt and lemon juice. Mix until homogeneous.
  • Combine beef and yogurt mixture. Mix well until combined and sticky. Set aside in the refrigerator while preparing the sauces.
  • For the white garlic sauce, combine all ingredients in a container. Whisk to combine. Add more (or less) water for desired consistency. Transfer to a squeeze bottle or small mason jar. May be refrigerated up to two weeks.
  • Mix together all of the ingredients for the red pepper sauce. Add more (or less) water for desired consistency. Transfer to a squeeze bottle or small mason jar. May be refrigerated up to two weeks.
  • Heat 2 tablespoons of butter in a pan. Add marinated ground beef and saute until cooked through. Transfer to a bowl and cover with foil to keep warm.
  • Meanwhile, using the same pan used to cook the beef, add cauliflower rice. Mix in the soy sauce. Keep stirring until almost dry.
  • To assemble, layer cauliflower rice, beef, toppings, and sauces.
  • Serve with finely sliced cabbage or lettuce, cucumber, tomatoes, avocado, etc.
  • * Make your own chili oil by heating up 1:1 ratio Olive Oil and Crushed Red Pepper Flakes. Steep until cool then strain.

Keto Korean Beef Bowl

Keto Korean Beef Bowl

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Ingredients
  

  • 1 Tbsp olive oil
  • 1 lb ground beef
  • 1/2 tsp sea salt
  • 4 cloves garlic minced
  • 1/4 cup coconut aminos or low carb soy sauce
  • 1/4 cup beef broth
  • 2 tsp Sesame oil
  • 1 Tbsp low-carb brown sugar
  • 1/4 tsp ground ginger
  • 1/4 tsp crushed red pepper flakes

Instructions
 

  • Cook cauliflower rice with olive oil, salt & pepper. Set aside and keep warm.
  • In a small bowl, whisk together the coconut aminos, beef broth, brown sugar, sesame oil, ground ginger, and red pepper flakes. Set the sauce aside.
  • Over medium heat, add 1 tablespoon (15 mL) olive oil to the wok. Add the ground beef and season with sea salt. Cook for about 8-10 minutes, breaking up with a spatula and stirring occasionally, until browned.
  • Make a well in the beef and add the minced garlic. Saute for about a minute, until fragrant, then mix into the beef.
  • Pour the sauce over the beef. Bring to a simmer, then reduce heat and simmer for 3-4 minutes, until the sauce is reduced and thickened. There won't be much liquid left.
  • Divide the cauliflower rice among plates. Top with ground beef. Garnish with sliced green onions, sesame seeds, and cucumber slices.

Creamy Tuscan Garlic Chicken

Creamy Tuscan Garlic Chicken

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Ingredients
  

  • 1 ½ lbs boneless, skinless, chicken breasts thinly sliced
  • 2 Tbsp olive oil
  • 1 c heavy cream
  • ½ c chicken broth
  • 1 tsp garlic powder
  • 1 tsp italian seasoning
  • ½ c parmesan cheese
  • 1 c spinach chopped
  • ½ c sun dried tomatoes

Instructions
 

  • In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate.
  • Add the heavy cream, chicken broth, garlic powder, Italian seasoning, and Parmesan cheese. Whisk over medium high heat until it starts to thicken. Add the spinach and sun-dried tomatoes and let it simmer until the spinach starts to wilt. Add the chicken back to the pan, serve at once.

Keto Gingerbread Cookies

Keto Gingerbread Cookies

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Ingredients
  

  • 2 c almond flour
  • 1/2 tsp xanthan gum
  • 1/2 tsp baking soda
  • 1 1/4 tsp ground cinnamon
  • 1 1/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp kosher salt
  • 1/8 tsp freshly ground black pepper
  • 5 1/2 Tbsp butter room temperature
  • 1/3-2/3 c golden erythritol
  • 1-2 tsp blackstrap molasses optional, but improves browning and taste
  • 1 egg

Instructions
 

  • Combine almond flour, xanthan gum, salt, baking soda, and spices to a medium bowl. Whisk until thoroughly combined and set aside.
  • Cream butter in a large bowl with an electric mixer. Add in sweetener and molasses (optional), and continue to cream until light and fluffy.
  • Add in egg, mixing until just incorporated.
  • Mixing on low, add in half of your flour mixture, mixing until just incorporated. Mix in the rest. Wrap cookie dough with plastic wrap and refrigerate 4-5 hours, or preferably overnight
  • Preheat oven to 350°F/180°C and line a baking tray with parchment paper or a baking mat.
  • Roll out the dough between two pieces of parchment paper and cutout the shapes. Note that the thickness will determine much of the texture: thinner cookies will be much crispier, while a thick dough will yield a softer one. Place shaped cookies on the prepared baking tray and place in the freezer for 10 minutes prior to baking.
  • Bake for 10-20 minutes, until fully golden. Note that I found baking time varies a lot here, depending on thickness and size of the cookies. So just keep an eye out for them, and note that if you like them crisp you'll want to push the baking time as much as possible (until deep golden).
  • Allow to cool for ten minutes before transferring to a cooling rack. Allow to cool completely, as they'll continue to crunch up (can take a few hours). Store in an airtight container for up to 5 days.