Buffalo Chicken Fat Head Pizza

  • 1 ½ Cups Shredded Mozzarella
  • ¾ Cup Almond Flour
  • 2 Tbsp. Cream Cheese
  • 1 Egg

You can a put in Garlic powder, Onion powder, and mixed herbs. I use a Tuscan Garlic Seasoning.
Parchment paper and cookie sheet

Instructions for Crust:
Put Mozzarella & Cream Cheese in a medium size microwaveable bowl
Microwave for 1 min, stir and then another 30 seconds, stir.
Stir in Egg & Almond Flour
With wet hands spread it out over the parchment paper, it should spread evenly thin.
Poke holes in it with a fork to avoid bubbling
Sprinkle with your choice of seasoning
Put in 425-degree oven
After about 8 minutes, check it and poke holes where and large bubbles may be.
Continue to cook for about 12-14 minutes or until slightly brown on top.
Top with sauce and toppings, bake until golden brown.

Buffalo Chicken Topping:

  • 1 Can of Chicken
  • ½ Cup Buffalo Sauce (Franks), plus a 1 tbsp
  • 1 Cup Shredded Cheddar Cheese
  • 1 Large Jalapeno Chopped

Mix all ingredients except shredded cheese. Take the 1 tbsp of Franks Hot Sauce spread it on the crust, top with Chicken mixture, then top with Shredded Cheese.
Cook until cheese is melted.
I can get about 8 pieces out of it.

Tuna Avocado Salad

  • 4 oz. canned tuna
  • ½ stalk celery, diced
  • ½ avocado
  • 2 tbsp mayonnaise
  • 1 tsp mustard
  • ½ tsp fresh lemon juice
  • Salt, pepper
  • 1 hard-boiled egg, peeled, chopped

Instructions 1. Combine the tuna, celery and avocado. 2. Add mayo, mustard, lemon juice and spices. 3. Add the egg to the tuna salad. 4. Mix very well until all the ingredients are well combined. 5. Pack it up and save it for lunch!

Keto Baked Chicken “Potato” Casserole
5 slices of bacon
3 cups riced cauliflower (or one bag of Trader Joe’s cauliflower rice)
1 cup sour cream
4 green onions, chopped, divided
2 cups cooked chicken
3/4 cup shredded cheddar cheese, divided
1/2 tsp sea salt
1/2 tsp ground black pepper

Preheat he oven to 350 degrees.
Cook the bacon in the skillet until crispy. Remove bacon to a paper towel, and pour the grease out of the skillet.
Add the cauliflower to the skillet and cook on medium high heat for ten minutes, stirring occasionally.
In a large bowl, combine sour cream, 3 green onions, chicken, 1/2 cup of cheddar cheese, salt, and pepper. Add cauliflower and stir until well mixed.

Put mixture into a baking dish, sprinkle with remaining cheese, and cook for 20 minutes. Chop bacon and add to the top along with the remaining green onion.

Bacon Cheddar Broccoli Salad

  • 1 bunch fresh broccoli , cut in small pieces
  • 3/4 cup mayonnaise
  • 2 Tablespoons apple cider vinegar
  • 3 packets stevia or other sugar substitute
  • 6 slices bacon , cooked crisp then chopped
  • 1/2 cup cheddar cheese , grated
  • 1/4 cup onion , chopped (optional)
  • 1/4 cup roasted sunflower seeds (optional)

Lightly steam broccoli for a minute or two. Drain and cool.
In a large bowl, mix the mayonnaise, vinegar and stevia with a whisk.
Toss the broccoli and cheddar cheese into the dressing. ENJOY!!

Crock Pot Low Carb Taco Soup

  • 2 lbs ground pork beef or sausage
  • 2, 8- ounce packages of cream cheese
  • 2, 10- ounce cans of Rotel
  • 2 Tablespoons of taco seasonings
  • 4 cups of chicken broth
  • 1-2 tablespoons of Cilantro – fresh or dried optional
  • 1/2 cup shredded cheese for garnish optional
  • Keto Buffalo Chicken Dip

    • 3 cups shredded chicken (cooked) rotisserie chicken or breast meat
    • 3/4 cup Blue Cheese Dressing Or Ranch
    • 3/4 cup Franks buffalo Sauce
    • 12 oz Cream Cheese
    • 1 cup shredded mozzarela cheese
    • 1/4 cup jalapenos (optional, for topping)

    Mix everything together and bake 350 for 20-30 minutes covered
    I cut up celery to dip in!


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