lowcarbloves

[lowcarbloves]

This Keto Mock Apple Galette is a warm, comforting dessert, perfect for a cold, rainy day. With a delicious mock apple filling made from yellow squash and ginger, it’s a low-carb alternative to the classic galette.

Prep Time: 2 hours

Cook Time: 41 minutes

Total Time: 2 hours 41 minutes

Yield: 8 slices

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Ingredients

Crust:

1 cup super fine almond flour

5 tablespoons coconut flour

1/2 teaspoon xanthan gum

1/2 teaspoon salt

7 tablespoons cold butter

4 oz cold cream cheese

1 beaten egg

2 teaspoons distilled white vinegar

1 egg for egg wash before baking

Mock Apple Filling:

3 tablespoons butter

4 1/2 cups yellow squash, peeled, seeded, and sliced like apples

2 tablespoons fresh ginger, minced

1/2 cup Swerve (or equivalent granulated sweetener)

1 1/2 teaspoons ground cinnamon

3 tablespoons fresh lemon juice

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Instructions

1. Prepare the crust:

Add almond flour, coconut flour, xanthan gum, and salt to a food processor or high-powered blender and pulse to combine.

Add cold butter and cream cheese, pulsing until crumbs form.

Add the beaten egg and vinegar, pulsing until combined.

Form dough into a ball and wrap with plastic wrap. Refrigerate for at least 1 hour, or up to 3 days.

2. Make the mock apple filling:

Heat butter in a large skillet over medium-high heat. Add minced ginger and cook for 1 minute.

Add the yellow squash slices to the skillet and cook for 5 minutes, stirring occasionally.

Add sweetener, cinnamon, and lemon juice, then cook for 5 more minutes. Set aside to cool.

3. Prepare the galette crust:

Once the dough has chilled, roll it out between two sheets of parchment paper into an 11-inch circle.

Trim the edges for a smoother shape, if desired.

Move the dough and parchment paper onto a large cookie sheet, then freeze for 15 minutes.

4. Assemble the galette:

Preheat the oven to 400°F (200°C).

Working quickly, add the mock apple filling to the center of the crust. Fold the edges of the crust over the filling.

If the dough softens too much, return it to the freezer for 10-15 more minutes. Press any tears in the dough together.

5. Bake the galette:

Once the edges are folded, freeze the galette for 15 more minutes.

Beat the remaining egg for an egg wash and brush it over the crust.

Bake the galette for 20-30 minutes, brushing more egg wash onto the crust after 15 minutes. Watch carefully after the 15-minute mark, as the crust may brown quickly.

6. Serve:

Allow the galette to cool on the pan before serving. Serve warm.

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Nutrition (per serving)

Calories: 302

Fat: 28g

Carbohydrates: 9g

Fiber: 4g

Protein: 6g

[lowcarbloves]

These Keto Avocado Brownies might sound unusual, but they’re a delicious, fudgy treat with only 7g of net carbs per brownie. Made with avocado for a rich texture, they’re perfect for a low-carb, gluten-free dessert.

Prep Time: 10 minutes

Cook Time: 26 minutes

Total Time: 36 minutes

Yield: 16 brownies

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Ingredients

Avocado Brownies:

1 cup (7 oz) Lilly's Sugar-Free Chocolate Chips (or equivalent sugar-free chocolate chips)

1 cup ripe Hass avocado, sliced (about 1 large avocado)

3 large eggs

1 cup Swerve (or equivalent granulated sweetener)

1/2 cup unsweetened cocoa powder

1/2 cup super fine almond flour

1/2 teaspoon salt

1 tablespoon vanilla extract

Avocado Frosting:

1/2 cup ripe avocado, mashed

1 cup Confectioner's Swerve (or equivalent powdered sweetener)

1/4 teaspoon vanilla extract

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Instructions

1. Preheat and prepare pan:

Preheat the oven to 350°F (175°C).

Line an 8x8 inch baking pan with parchment paper.

2. Melt chocolate:

In a small microwave-safe bowl, melt the chocolate chips in 30-second increments, stirring each time until fully melted (60-90 seconds).

3. Mix dry ingredients:

In a medium-sized bowl, combine cocoa powder, sweetener, salt, and almond flour.

4. Blend wet ingredients:

Add mashed avocado, eggs, vanilla, and melted chocolate to a food processor or high-powered blender. Process until smooth, with no chunks of avocado remaining.

5. Combine dry and wet ingredients:

Add the dry ingredients to the wet mixture in the food processor or blender and blend until smooth and fully combined.

6. Bake:

Pour the batter into the prepared pan and smooth the top with a spatula.

Bake for 25-30 minutes, until the edges pull away from the sides and a toothpick inserted in the center comes out clean or with a few crumbs.

7. Cool:

Let the brownies cool completely (about 2 hours) before frosting.

8. Make avocado frosting:

In a large bowl, use an electric mixer to whip the mashed avocado, powdered sweetener, and vanilla extract until smooth.

9. Frost and cut:

Once the brownies are cool, use the parchment paper to lift them out of the pan. Frost the brownies with the avocado frosting.

Cut into 16 pieces, cleaning the knife after each cut for neat slices.

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Nutrition (per serving)

Calories: 150

Fat: 8g

Carbohydrates: 10g

Fiber: 3g

Protein: 3g

[lowcarbloves]

These Keto Nut Bars are the perfect treat for when you want something fatty and nutty without the guilt! Packed with healthy fats, nuts, and a touch of sweetness, they’re a satisfying low-carb snack.

Ingredients:

1 cup toasted almonds, roughly chopped (toast at 350°F for 8 minutes)

1/2 cup roasted peanuts (or macadamia, walnuts, etc.)

1/4 cup sugar-free chocolate chips (like Lily’s)

4 tablespoons sesame seeds (or hemp hearts)

4 tablespoons sunflower seeds

1 tablespoon chia seeds

1/4 teaspoon salt

2 tablespoons melted coconut oil

3 tablespoons almond or peanut butter (used Fatso)

1 teaspoon vanilla extract

1 egg white, lightly beaten

Cacao butter (for drizzling)

Monkfruit or stevia drops (for sweetening)

Directions:

1. Preheat Oven: Preheat oven to 350°F (175°C). Line a 20 cm (8-inch) baking tin with parchment paper.

2. Mix Dry Ingredients: In a bowl, combine the toasted almonds, peanuts, chocolate chips, sesame seeds, sunflower seeds, chia seeds, and salt.

3. Melt Wet Ingredients: In a small saucepan, melt the coconut oil, nut butter, and vanilla together. Stir until combined.

4. Combine Mixtures: Pour the melted mixture into the dry ingredients. Stir in the beaten egg white.

5. Press into Tin: Transfer the mixture to the prepared baking tin. Press it down evenly.

6. Bake: Bake in the oven for 10 minutes.

7. Cool and Freeze: Allow to cool, then place the bars in the freezer until hardened.

8. Add Cacao Butter: Once the bars are set, melt the cacao butter over a double boiler. Add monkfruit or stevia drops for sweetening. Pour the melted cacao butter over the bars.

9. Optional Chocolate Drizzle: For extra indulgence, drizzle 100% melted dark chocolate over the bars.

10. Cut and Store: Once the cacao butter sets, cut the bars into squares or rectangles. Store in the fridge.

Enjoy these low-carb, high-fat Keto Nut Bars as a satisfying treat or snack!

[lowcarbloves]

These Keto Cinnamon Crisps are a great go-to snack, packed with fiber, healthy fats, and delicious cinnamon flavor. They're perfect for when you're craving something crunchy and spicy, with no sugar!

Ingredients:

1/2 cup sliced almonds

1/3 cup chia seeds

1/3 cup unsweetened shredded coconut

1/3 cup flax seeds (whole)

1/3 cup hemp hearts (recommended: Manitoba Harvest)

1 tablespoon psyllium husk

2 tablespoons cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon pink Himalayan sea salt

1/4 cup melted coconut oil

3/4 teaspoon almond extract

1/2 teaspoon vanilla extract

1 cup boiling water

15 drops liquid monkfruit sweetener (or stevia, or 1 tablespoon Lakanto if you prefer sugar alcohols)

Directions:

1. Preheat Oven: Preheat your oven to 300°F (150°C).

2. Mix Ingredients: In a bowl, combine all the dry ingredients: almonds, chia seeds, shredded coconut, flax seeds, hemp hearts, psyllium husk, cinnamon, nutmeg, and sea salt.

3. Add Wet Ingredients: Add melted coconut oil, almond extract, vanilla extract, and boiling water to the mixture. Stir well, and let it sit for a few minutes until the mixture thickens (it may look a bit watery at first, but it will thicken).

4. Spread the Mixture: Using a spatula, spread the mixture as thinly as possible on a lined cookie sheet.

5. Bake: Bake for 45-60 minutes, checking the crisps around the 45-minute mark. For a crispier texture, bake closer to 60 minutes. Every oven is different, so keep an eye on them!

6. Optional Step for Squares: If you'd like to cut them into squares, remove them from the oven after about 20 minutes of baking. Cut them into your desired shape, then return them to the oven to finish baking. Otherwise, you can break them into pieces after they are fully baked.

7. Cool and Crisp: After baking, leave the oven door slightly open and let the crisps cool inside for extra crunchiness.

Tips:

These crisps are perfect for snacking or even as a crunchy topping for yogurt or salads.

Adjust the baking time based on your desired crispiness.

Enjoy these Keto Cinnamon Crisps with no guilt and plenty of flavor!

[lowcarbloves]

These buttery, nutty bites are perfect for anyone on a keto diet, offering a low-carb treat with only 0.4g net carbs per serving. They’re quick to prepare and full of delicious pecan and caramel-like flavors, thanks to the brown erythritol.

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Ingredients:

4 tbsp butter (2oz/56g), melted

1½ tbsp brown erythritol (0.7oz/19g) or substitute with:

1 tbsp Golden Monk Fruit Sweetener

1 tbsp Sukrin Gold

2 oz (60g) pecan halves (about 4 handfuls)

1 tbsp heavy cream (0.5fl.oz/15ml)

½ tsp sugar-free vanilla extract

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Directions:

1. Melt the Butter

Use low heat on a stovetop or microwave to melt the butter in a small pot.

2. Mix Ingredients

Add brown erythritol, heavy cream, sugar-free vanilla extract, and pecan halves to the melted butter. Stir thoroughly to ensure all pecans are well-coated.

3. Chill in Silicone Mold

Transfer the pecan mixture into a silicone mold or a baking dish lined with parchment paper.

Place the mold in the fridge for at least 1 hour to set.

4. Remove and Enjoy

Once firm, pop the bites out of the mold. If using a baking dish, cut into bite-sized pieces.

Optionally, drizzle with melted sugar-free chocolate for added flavor.

5. Storage

Store the bites in an airtight container or covered with plastic wrap in the fridge for up to 1 week.

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Nutritional Information (per bite):

Calories: 101

Total Fat: 6.4g

Total Carbs: 1.1g

Dietary Fiber: 0.7g

Net Carbs: 0.4g

Protein: 4.9g

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These Keto Butter Pecan Fat Bombs are easy to make and perfect for a quick snack with tea or coffee. For extra sweetness, drizzle with sugar-free chocolate or enjoy as-is for a rich, buttery flavor.

[lowcarbloves]

1.Add the dry ingredients into a small saucepan and mix them well.

2

Add the half & half and water to the saucepan, stir well and let everything simmer over medium heat for about 5 minutes while stirring constantly.

The Porridge is done once everything has thickened up and has reached the desired "porridge" consistency.

3

Enjoy warm.

Tip: This keto porridge tastes especially good if topped with a few nuts and a few fresh berries.

Storage:

4

The keto porridge tastes right after making it, but it can also be stored in the fridge for 1-2 days.

Scroll Up

[lowcarbloves]

1. Preheat Oven:

Preheat your oven to 350°F (180°C).

2. Beat the Egg White:

Whip the egg white until stiff peaks form.

3. Combine Ingredients:

Gently fold in the almonds, hazelnuts, erythritol, hemp hearts, sunflower seeds, pumpkin seeds, coconut chips, and vanilla extract until fully combined.

4. Shape the Bars:

Pour the mixture into a bar silicone mold.

No mold? Shape the mixture into bars on a parchment-lined baking tray. Monitor baking time closely to prevent burning.

5. Bake:

Bake the bars for 10 minutes or until the edges are golden.

6. Cool Completely:

Let the bars cool fully before removing them from the mold or tray to avoid breakfast

Storage:

Store the granola bars in an airtight container for up to 3-4 Weeks

Perfect for a quick snack or on-the-go energy boost while staying keto-friendly!

[lowcarbloves]

1. Add all the ingredients for the keto energy balls into a medium-sized bowl and mix everything thoroughly until you get a smooth mass.

2

Form about 8 bite-sized balls.

Storage:

3

Store the sugar-free keto power bites in an airtight container and consume them within 4-5 days.

Scroll Up

Ingredients:

3 tbsp creamy sugar-free peanut butter (1.6 oz/45g)

3 tbsp hemp hearts (1.1 oz/30g)

2 ½ tbsp chopped hazelnuts (0.7 oz/20g)

1 ½ tbsp powdered erythritol (0.5 oz/15g)

1 ½ tbsp shredded coconut (0.5 oz/15g)

1 ½ tbsp flaxseed meal (0.4 oz/10g)

½ tsp vanilla extract

[lowcarbloves]

Healthy High Protein Brownies

Ingredients:

4 eggs, room temperature

8 oz sugar free chocolate chips

Instructions:

1. Preheat your oven to 325F.

2. Separate your egg whites and yolks.

3. Beat the whites until stiff peaks form (use an electric mixer).

4. Melt your chocolate chips, I microwaved in 20 second intervals stirring each time.

5. Stir the yolks in to the chocolate & then add your whites.

6. Mix & add to a greased parchment lined dish.

7. Bake for 30 minutes.

Pro tip: If you do this with eggs straight out of the fridge, the chocolate might harden when mixing with the yolks.

[lowcarbloves]

Keto Spinach Wrap 😋🌯

Servings: 3 Calories: 79kcal

Ingredients

3 Eggs

2 cups (60g) raw Spinach Leaves

¼ teaspoon Salt

⅛ teaspoon Black Pepper

¼ teaspoon Xanthan Gum *optional

𝘾𝙤𝙢𝙢𝙚𝙣𝙩 𝙔𝙪𝙢 𝙏𝙤 𝘿𝙤𝙬𝙣𝙡𝙤𝙖𝙙 𝙈𝙮 𝙒𝙚𝙞𝙜𝙝𝙩𝙡𝙤𝙨𝙨 𝙈𝙚𝙖𝙡 𝘼𝙣𝙙 𝙍𝙚𝙘𝙞𝙥𝙚 𝘾𝙤𝙤𝙠𝙗𝙤𝙤𝙠𝙨 📚

🙏 𝔽𝕠����𝕝𝕠𝕨 𝕗𝕠𝕣 𝕞𝕠𝕣𝕖 🔃 𝕊𝕙𝕒𝕣𝕖 𝕨𝕚𝕥𝕙 𝕗𝕣𝕚𝕖𝕟𝕕𝕤 𝕒𝕟𝕕 𝕗𝕒𝕞𝕚𝕝𝕪 𝕞𝕖𝕞𝕓𝕖𝕣𝕤 𝕨𝕙𝕠 𝕟𝕖𝕖𝕕 𝕚𝕥.

Instructions

Add all ingredients to a blender or food processor and blend until pureed and smooth.

Heat a 10-inch frying pan or crepe pan over medium-high heat. Lightly oil the pan to prevent sticking.

Once the pan is hot, use a ladle to pour ⅓ of the batter into it and spread it evenly in a circular shape. Cover with a lid, and cook for 2 minutes until bubbling and the edges of the wrap are becoming firm.

Remove the lid and use a flexible silicone spatula to go under the wrap's edge and move around it to loosen all the edges. Move the spatula all the way under the wrap to loosen the center of the wrap, then quickly flip the wrap over using the spatula, cover, and cook for 2 more minutes or until done.

Remove the wrap from the pan and repeat the process two more times until you have made three spinach wraps.

Nutrition

Serving: 1wrap | Calories: 79kcal | Carbohydrates: 2g | Protein: 7g | Fat: 5g | Saturated Fat: 2g | Sodium: 284mg | Fiber: 1g | Sugar: 0g

[lowcarbloves]

HIGH PROTEIN MAGIC SHELL YOGURT CUP!! (Oreo McFlurry Copycat)

𝘾𝙤𝙢𝙢𝙚𝙣𝙩 𝙔𝙪𝙢 𝙏𝙤 𝘿𝙤𝙬𝙣𝙡𝙤𝙖𝙙 𝙈𝙮 𝙒𝙚𝙞𝙜𝙝𝙩𝙡𝙤𝙨𝙨 𝙈𝙚𝙖𝙡 𝘼𝙣𝙙 𝙍𝙚𝙘𝙞𝙥𝙚 𝘾𝙤𝙤𝙠𝙗𝙤𝙤𝙠𝙨 📚

Have you tried this yet?

This is the easiest dessert you can make and tastes even better frozen!

All you need is:

Low carb vanilla yogurt

@choczero chocolate sandwich dunkies (discount code: lowcarblove)

@choczero sugar free dark chocolate chips (discount code: lowcarblove)

Optional - you can add coconut oil to your chocolate to make it shiny++

That's it...I topped mine with peanuts because I love all the different textures!

You guys have to try this

[lowcarbloves]

STUFFED BELL PEPPER CASSEROLE!

Would you try this?

All you need is: Cauliflower rice (find in frozen veggies) Sliced bell peppers Ground beef (can also use turkey or chicken) Mozzarella cheese

That's it! It's so easy to make and calorie friendly as well! You have to make it!❤❤❤❤

¡CAZUELA DE PIMIENTOS RELLENOS!

¿Probarías esto?

Todo lo que necesitas es: Arroz de coliflor (encontrarlo en verduras congeladas) Pimientos morrones en rodajas Carne molida (también puede usar pavo o pollo) Queso mozzarella

¡Eso es todo! ¡Es muy fácil de hacer y además amigable con las calorías! ¡Tienes que lograrlo!

[lowcarbloves]

DIN TAI FUNG CUCUMBER SALAD!

Would you try this?!

The hype is so real with all of these cucumber recipes so I had to try another version! Ilb: @logansfewd

All you need is:

Cucumbers

Red onion

Grilled chicken

Green onion

Peanuts

Garlic

Sesame oil

Rice vinegar

Tamari

Honey

Chili oil

Sesame seeds

Guys... I'm telling you, adding chicken to this is a game changer! It was delicious!!!

[lowcarbloves]

Crispy Avocado Fries

What you need:

1/2 an avocado

1 cup Parmesan

1 large egg

Seasonings of your choice

𝘾𝙤𝙢𝙢𝙚𝙣𝙩 𝙔𝙪𝙢 𝙏𝙤 𝘿𝙤𝙬𝙣𝙡𝙤𝙖𝙙 𝙈𝙮 𝙒𝙚𝙞𝙜𝙝𝙩𝙡𝙤𝙨𝙨 𝙈𝙚𝙖𝙡 𝘼𝙣𝙙 𝙍𝙚𝙘𝙞𝙥𝙚 𝘾𝙤𝙤𝙠𝙗𝙤𝙤𝙠𝙨 📚

How to make them:

1. Preheat your oven to 450F.

2. Mix all ingredients and shape into fries on a parchment lined baking sheet.

3. Bake for 10-12 minutes, until crispy and golden brown.

4. Serve with your favorite dipping sauce & enjoy!

I had these with a sriracha Mayo dip and they were delicious!

[lowcarbloves]

MEXICAN BIONICO!! (Fruit Salad)🍓

Have you tried this?

I grew up eating bionico once a week! I can't believe I turned it into a high protein & low carb dessert!

All you need is:

Strawberries

High protein yogurt

Low carb granola

Unsweetened coconut

Condensed milk (I used my low carb version, let me know if you want the recipe!)

Optional: Apples

That's it! Let me know if you want to see more Mexican desserts turned low carb! These are so fun to make and turn out delicious! 😋❤️

[lowcarbloves]

Keto Pumpkin Roll

Prep 10 minutes Cook 30 minutes Cooling and Chilling Time 1 hour 30 minutes Total 40 minutes

🙏 𝔽𝕠𝕝𝕝𝕠𝕨 𝕗𝕠𝕣 𝕞𝕠𝕣𝕖 🔃 𝕊𝕙𝕒𝕣𝕖 𝕨𝕚𝕥𝕙 𝕗𝕣𝕚𝕖𝕟𝕕𝕤 𝕒𝕟𝕕 𝕗𝕒𝕞𝕚𝕝𝕪 𝕞𝕖𝕞𝕓𝕖𝕣𝕤 𝕨𝕙𝕠 𝕟𝕖𝕖𝕕 𝕚𝕥.

𝘾𝙤𝙢𝙢𝙚𝙣𝙩 𝙔𝙪𝙢 𝙏𝙤 𝘿𝙤𝙬𝙣𝙡𝙤𝙖𝙙 𝙈𝙮 𝙒𝙚𝙞𝙜𝙝𝙩𝙡𝙤𝙨𝙨 𝙈𝙚𝙖𝙡 𝘼𝙣𝙙 𝙍𝙚𝙘𝙞𝙥𝙚 𝘾𝙤𝙤𝙠𝙗𝙤𝙤𝙠𝙨 📚

Ingredients

Cake:

1 cup Wholesome Yum Blanched Almond Flour

4 tbsp Wholesome Yum Coconut Flour

1 tsp Baking powder

1 tsp Xanthan gum

1/4 tsp Sea salt

1/2 cup Besti Monk Fruit Allulose Blend

1 tsp Pumpkin pie spice

4 large Eggs

2/3 cup Pumpkin puree

1 tsp Vanilla extract

Filling:

2 tbsp Unsalted butter (softened)

8 oz Cream cheese (softened)

1/4 cup Besti Powdered Monk Fruit Allulose Blend

1 tsp Vanilla extract

Instructions

Keto Pumpkin Cake:

Preheat oven to 350 degrees F (177 degrees C).

In a large bowl, stir together the almond flour, coconut flour, baking powder, xanthan gum, sea salt, Besti sweetener, and pumpkin pie spice.

In a small bowl, whisk the eggs, pumpkin puree, and vanilla.

Mix the wet ingredients into the dry ingredients, until fully incorporated.

Line a 9x13 inch pan with parchment paper and spray paper with cooking spray. Spread the cake batter evenly across entire cookie sheet.

Bake for 10-13 minutes, until cake springs back when touched and a toothpick comes out clean when inserted into the center of the cake. Set aside and let cool for 10 minutes (it will still be warm to the touch).

Roll Up:

Using the short side of the parchment paper, roll the cake in a tight roll and cool for an additional 30 minutes.

Cream Cheese Filling:

Meanwhile, make cream cheese frosting according to the instructions here. (You'll need to use the amounts above.)

Assembly:

Once the cake has fully cooled, unroll the cake gently so it does not crack. Spread the filling over the cake, leaving a 1-inch gap around the edges.

Using the parchment paper, roll the cake back up, keeping it tight but not so tight that it cracks and the filling spills over the sides. Refrigerate for at least 1 hour, preferably overnight, before slicing.

Serving size: 1 slice or (1/10 of recipe)

Nutrition FactsAmount per serving

Calories214

Fat18g

Protein6.9g

Total Carbs7.3g

Net Carbs4.4g

Fiber2.9g

Sugar2.1g

[lowcarbloves]

Keto Deep Dish Pizza Personals (Low Carb, Grain Free)

Prep Time

20minutes mins

Cook Time

25minutes mins

Total Time

45minutes mins

Servings

4 personals

🙏 𝔽𝕠𝕝𝕝𝕠𝕨 𝕗𝕠𝕣 𝕞𝕠𝕣𝕖 🔃 𝕊𝕙𝕒𝕣𝕖 𝕨𝕚𝕥𝕙 𝕗𝕣𝕚𝕖𝕟𝕕𝕤 𝕒𝕟𝕕 𝕗𝕒𝕞𝕚𝕝𝕪 𝕞𝕖𝕞𝕓𝕖𝕣𝕤 𝕨𝕙𝕠 𝕟𝕖𝕖𝕕 𝕚𝕥.

𝘾𝙤𝙢𝙢𝙚𝙣𝙩 𝙔𝙪𝙢 𝙏𝙤 𝘿𝙤𝙬𝙣𝙡𝙤𝙖𝙙 𝙈𝙮 𝙒𝙚𝙞𝙜𝙝𝙩𝙡𝙤𝙨𝙨 𝙈𝙚𝙖𝙡 𝘼𝙣𝙙 𝙍𝙚𝙘𝙞𝙥𝙚 𝘾𝙤𝙤𝙠𝙗𝙤𝙤𝙠𝙨 📚

Ingredients

Fathead dough

1 cup blanched almond flour (I used this I used this)

1 tablespoon Coconut flour (I used this)

1/4 teaspoon Xanthan gum (I used this)

1 large Egg

2 cups shredded mozzarella

Pizza Fill ins

varies shredded mozzarella (about 1 tablespoon)

Pizza in a bag pepperoni (1-2 slices tornI used this)

crumbled bacon pieces (about 1 tablespoon)

crumbled sausage (about 1 tablespoon)

sugar free pizza sauce (about 2 tablespoon)

Instructions

combine almond flour, coconut flour, and xanthan gum then mix the 3

Add a beat egg and mix, will form a lumpy consistency

pour mozzarella on top in a pan on low heat, low enough just to melt the cheese while you stir until cheese is melted. As in video

Roll out dough and if using a pan similar to mine use the bottom as a reference then cut out strips for the sides

It worked well for me to press in the sides first then add in bottom part of the deep dish pizzas

press dough together to prevent any leaking through sides or bottoms

Add your fill ins , cheese goes first then meat or vegetable and topped off with the pizza sauce

bake at 350 degrees F for about 20 minutes looking for browning around the edges

If using a pan like mine, I had to pull out of oven and use a knife to peek at the sides. After the sides browned I let them cool a bit. Then I removed them from the pan and placed on a cookie sheet and put back in the oven to get a even browning around the crust