Fathead Pizza Dough (8 slices, 1 slice/serving)

• 1 ½ cups mozzarella cheese (shredded)
• 2 tbs cream cheese (cut into cubes)
• 2 large eggs (beaten)
• 1/3 cup almond or coconut flour (almond is better)

1. Preheat the oven to 425 degrees. Line a baking sheet or pizza pan with parchment paper.
2. Combine the shredded mozzarella and cubed cream cheese in a large bowl. Microwave for 90 seconds, stirring halfway through. Stir again at the end until well incorporated.
3. Stir in the beaten eggs and flour. Knead with your hands until a dough forms. If the dough becomes hard before fully mixed, you can microwave for 10-15 seconds to soften it.
4. Spread the dough onto the lined baking pan to 1/4″ or 1/3″ thickness, using your hands or a rolling pin over a piece of parchment (the rolling pin works better if you have one). Use a toothpick or fork to poke lots of holes throughout the crust to prevent bubbling.
5. Bake for 6 minutes. Poke more holes in any places where you see bubbles forming. Bake for 3-7 more minutes, until golden brown.

Chicken Bacon Casserole (8 servings)

• 1 ½ lbs cooked chicken, cubed
• 1 lb fresh broccoli steamed and drained or frozen broccoli, thawed and drained
• 1 tbs dried minced onion
• 1 tbs dried parsley
• ½ tbs garlic powder
• ½ tbs dried dill weed or 1 tbs fresh dill
• ½ tsp salt
• ½ tsp pepper
• ¼ cup + 2 tbs bacon crumbles
• 8 oz cream cheese softened
• 4 oz sour cream
• 4 oz mayo
• 8 oz shredded cheddar

1. Preheat oven to 350 degrees.
2. In a big bowl, combine cream cheese, sour cream, mayo, and spices and mix thoroughly. 
3. To the cream cheese mixture you just made, add the chicken, broccoli, ¾ of the cheese, and ¼ cup bacon crumbles and mix well. 
4. Place into a 9×13 baking dish sprayed with cooking spray. Sprinkle remaining cheese and 2 tbs bacon crumbles on top. 
5. Bake until hot, about 35 minutes.

Farmhouse BBQ Muffin Cups (6 servings, 2/serving)

For the filling:

• 1 lb ground beef
• 1 cup sugar-free BBQ sauce
• ¾ cup cheese, grated

For the muffin cups:

• 4½ tbs of butter melted and cooled
• ⅓ cup coconut flour
• 2 tbs sour cream
• 4 eggs
• ¼ teaspoon salt
• ¼ tsp baking powder
• ½ tsp garlic powder
• 1 1/3 cup cheddar cheese, grated

1. Brown 1 lb of ground beef and drain.
2. Add ground beef and 1 cup of sugar-free bbq sauce to skillet. Bring to a boil and simmer for 5 minutes then remove from heat.
3. Preheat oven to 400 degrees and grease a muffin pan. (I used parchment paper squares in the muffin tins to prevent sticking.) If you don’t use parchment paper squares make sure to grease the muffin tins generously as coconut flour tends to be sticky. 
4. Combine melted butter (I cool mine by popping the bowl in the fridge for 5 min), eggs, salt, and sour cream then whisk together.
5. Add coconut flour, baking powder, garlic powder, and salt to the mixture.
6. Stir in cheese.
7. Spoon into muffin tins.
8. Then, spray fingers with cooking spray. Pat the batter around the sides of muffin tins to form a cup.
9. Spoon 2 tbs of the BBQ meat mixture in the center of each muffin.
10. Sprinkle the grated cheese on top.
11. Bake for 15 minutes.

Super Duper Fudgy Keto Cheesecake Brownies (16 servings)

For the brownies: 

• 11 tbs cocoa powder
• ¾ cup almond flour 
• 4 ½ oz unsalted butter
• 2/3 cup granulated Stevia or other granulated low carb sweetener 
• 2 large eggs 

For the cream cheese layer: 

• 8 oz cream cheese, softened
• ¼ cup granulated Stevia or other granulated low carb sweetener 
• 1 tsp vanilla extract
• 1 large egg

1. Preheat oven to 350°F. 
2. Line an 8×8-inch baking pan with parchment paper. Set aside. 
3. To make the brownies, in a small bowl combine the almond flour and cocoa powder. 
4. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sweetener until creamy, about 2-3 minutes. 
5. Add the eggs and beat until well combined.  
6. Add in the almond flour mixture and beat until smooth. 
7. Pour 2/3 of the batter into the prepared pan. 
8. To make the cream cheese layer, in the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and sweetener until creamy. 
9. Add the egg and vanilla extract and beat until well combined. 
10. Pour the cream cheese mixture over the brownie batter. 
11. Take the reserved brownie batter and drop over cream cheese layer.
12. Use a knife to swirl brownie batter and cream cheese mixture together.
13. Bake in preheated oven for 20-25 minutes or until the center is just set and still jiggly. 
14. Remove from the oven and allow to cool completely. 
15. Refrigerate for minimum 4 hours before serving.

Chia Seed Pudding (1 serving)

• 1 cup plant-based milk (coconut, almond or macadamia) – I prefer unsweetened almond milk
• 2 tbs chia seeds
• Vanilla stevia drops or preferred sweetener, to taste.  Thoroughly mix chia seeds with your chosen milk.  Cover and refrigerate overnight. 

1. Add more liquid as needed to reach desired consistency (optional). Sweeten to taste and serve with toppings of choice. 
2. Chia pudding can be kept refrigerated in an airtight container for up to a week.

Chocolate Mouse (2 servings)

• 3 oz cream cheese, softened
• ½ cup hwc
• 1 tsp vanilla extract
• ½ cup powdered sweetener (I have tried many different types and prefer erythritol for this recipe)
• 2 tbs cocoa powder
• Pinch of salt

1. Place cream cheese in a bowl and beat using an electric mixer until light and fluffy.
2. Turn mixer to low speed and slowly add in hwc and the vanilla extract.
3. Add sweetener, cocoa powder, and salt. Mix until well incorporated.
4. Turn mixer to high and mix another 1-2 minutes.
5. Refrigerate, or serve immediately.