Place the riced cauliflower in a large microwave safe bowl and cover with plastic wrap. Cook on high for 10 minutes and then carefully transfer to a tea towel lined sieve set into the sink or over a bowl. Let sit until cool enough to handle.
Preheat the oven to 400F and grease a 12 inch oven-proof skillet (cast iron works best).
Gather the ends of the towel together and squeeze out as much moisture as possible from the cauliflower. Transfer to a bowl and add the mozzarella, egg, garlic, salt, and pepper. Stir well to combine.
Transfer to the prepared skillet and press firmly and evenly into the bottom. Bake 18 to 22 minutes, until the edges are golden brown and the center is firm to the touch.
Sprinkle the crust with 1 cup of the cheese, the sausage slices, and the jalapeno slices. Crack the eggs onto the pizza at evenly spaced intervals (if you prefer your yolks broken, break them with a fork). Sprinkle with the remaining cheddar and season with salt and pepper.
Bake 8 to 12 minutes or until eggs are done to your liking. Remove and top with avocado and tomatoes. Sprinkle with cilantro if desired.
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3 tablespoons Erythritol skip for savory waffles, replace by 1/2 tsp garlic powder
2 teaspoons Vanilla Extract skip for savory waffles, replace by 1/4 teaspoon salt
1 teaspoon Baking Powder
Add all the ingredients into a blender.
Blend on high speed until creamy and smooth. If some batter sticks to the bottom or sides of the jug, stop the blender, and use a spatula to unstick the batter on the sides/bottom. Blend again for a few more seconds.
Pour the batter into a mixing bowl and let the batter rest for 3-5 minutes.
Preheat a mini waffle iron (or regular waffle iron) for at least 5 minutes or until the green light of your waffle iron tells you it is ready to be used.
Slightly oil the surface of the irons with a pastry brush and coconut oil or avocado oil. Don’t overoil the iron!
Pour 2 tablespoons of batter per waffle – I use a mini waffle iron maker for this recipe.
Bake for about 3-4 minutes in a mini waffle iron. They cook 1 minute faster in my large waffle iron so play with time from 2 minutes 30 to 4 minutes to reach your favorite texture. Release the waffle from the waffle iron maker using a fork, transfer on a cooling rack and cool down for 2-3 minutes before serving.
Serve with sugar-free maple-flavored syrup and butter.
This delicious recipe and photos were created by SweetAShoney.co, we simply shared it. Check them out for more great ideas!
1 red bell pepper washed, deseeded, cut in small cubes
2 green chili washed, finely chopped
1½ tsp curry powder
1 tsp salt sea salt or adjust to taste
1 tsp cumin powder
½ tsp garam masala
⅓ cup cilantro fresh, washed, finely chopped
1 tbsp lemon fresh, juice
Remove the excess water from the tofu. After that, dry it with a clean kitchen towel. Place a heavy pot on top of the tofu if you have 15 minutes to spare. Any remaining moisture should be removed from the tofu using this method. Just make sure your pot’s bottom is clean and dry, since it will come in direct touch with the block of tofu. In the meantime, prepare the other ingredients for the recipe
Using a fork, break up the tofu and set it aside
Heat a large skillet over medium heat and add 1 tablespoon olive oil
Add the garlic, onion, and lightly brown them in a pan
Stir in the red pepper and sauté for a few minutes, if you prefer them crunchy. If you like them softer, cook for a further two minutes
Sprinkle the spices and salt over the red pepper mixture along with the chillies and stir gently
Now add the crumbled tofu to the pan and mix thoroughly
Cook for another about 5 minutes, allowing all the flavours to combine
Garnish with lemon juice and cilantro. Best served whilst hot, with wholegrain toast, roti, quinoa, salad or potatoes
Place the cheese slices on a sheet pan lined with parchment paper. Bake for 10 minutes, or until the cheese firms up. Transfer to paper towels to absorb any excess oil. Allow to cool on the paper towels and the cheese will crisp up as it cools.
Store in airtight container or ziplock bag for several days and crackers will remain crispy! Serve with guacamole, your favorite creamy dip or with a Buffalo Chicken Dip!
This delicious recipe and photos were created by KetoCookingChristian.com, we simply shared it. Please check them out for more great ideas!
1/2 cup sunflower seed butter can use any smooth nut or seed butter
1/2 cup sugar free chocolate chips
1 cup sugar free powdered sugar
In a large mixing bowl, add your cereal or crackers of choice. Line a large tray or deep pan with parchment paper.
In a microwave-safe bowl or stovetop, melt your sunflower seed butter with chocolate chips of choice.
Pour your melted chocolate mixture over the cereal/crackers and mix very well, until coated.
Pour the muddy buddy mixture on the lined tray/plate and spread apart in an even layer. Refrigerate for about 15 minutes, until the chocolate has ‘just’ cooled.
Remove from the fridge and break apart and place back in the large mixing bowl. Add your powdered sugar and mix very well, ensuring it is all covered in it. Place back on the lined tray/pan and allow to powdered sugar to settle on the muddy buddies.
This delicious keto puppy chow recipe was created by TheBigMansWorld.com, we simply shared it. Check them out for more great ideas!
Preheat the oven to 375F. Line 2 large baking sheets with parchment paper or silpat liners.
Melt the cheese in a double boiler or microwave. If you’re using the microwave, place the cheese in a large glass bowl, microwave it for 1 minute, and then in 15 second-intervals after that, checking and stirring until it’s melted.
Once the cheese is melted, use a fork to mix in the almond flour, flaxseed meal, salt, and pepper. Use your hands to knead it a bit until it looks like dough. (If the dough cools too much, you may need to microwave it for a few seconds so it’s easier to work with.)
Divide the dough into 2 equal balls. Spread or roll each ball of dough out onto the prepared baking sheets until each is a rectangle about 8 by 10-inches. Cut each into square or triangle-shaped chips. Spread the chips out on the baking sheets so they’re not touching.
Bake until golden brown on both sides, about 10 to 15 minutes, flipping the chips once halfway through.
Serve, or store the chips for up to 3 days in an airtight container at room temperature. To re-crisp the chips after the first day, bake them for 5 minutes at 350F.
This awesome keto recipe and photos were created by TheKetoQueens.com, we simply shared it. Please check them out for more great ideas!
Line a 9 x 9 square baking pan with parchment paper. Grease with coconut oil. Coarsely chop the almonds and coconut flakes by pulsing in a food processor.
Combine the sweeteners and coconut cream over medium-high heat. Simmer rapidly, stirring frequently, until the mixture thickens and turns golden.
Stir the almonds and coconut flakes into the syrup. Pour into the prepared pan. Press flat with a spatula or wooden spoon. Sprinkle the chocolate chips on the hot nut mixture. It should be hot enough that they melt a little and stick.
Cool to room temperature. Refrigerate for at least 30 minutes. Lift the parchment paper out of the pan. Cut the granola bars using a sharp knife.
This delicious recipe and photos were created by JoyFilledEats.com, we simply shared it. Please check them out for more great ideas!
Heat the oi in a pan over medium high heat and sauté onion and garlic till onion gets translucent. Add in ground beef and pork sausage. Cook for 4-5 minutes, breaking the meat with a spatula till the meat is no longer pink.
Add browned meat into slightly greased crockpot. Add in all the herbs and spices, salt, pepper along with diced tomatoes. Combine well. Add in beef broth and top with shredded cabbage.
Close the lid and cook for 4-5 hours on high or 7-8 hours on slow.
Instant pot method
Put the instant pot on Saute mode and wait till its hot. Heat oil and sauté onion and garlic for a couple of minutes, till onion is soft and translucent. Add in meats and sauté for 4-5 minutes, breaking with a spatula, till meat is no longer pink. Add in all the rest of the ingredients.
Close the lid, set the valve to sealing and cook on high pressure for 20 minutes. Once the cook time ends, allow the steam to naturally release for 5-10 minutes. Once all the steam is released, open the lid and serve hot.
Heat oil in soup pot on medium high heat and sauté onion and garlic. After 2-3 minutes, stir in meats and cook for 4-5 minutes till they become brown.
Add in spices and herbs along with diced tomatoes. Combine well. Add in broth, salt, pepper and cabbage and stir well. Bring it to a boil. Reduce heat to medium low and simmer for 25-30 minutes, till cabbage is soft and tender.
This delicious recipe and photos were created by GypsyPlate.com, we simply shared it. Check them out for more great ideas!