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Blackberry Ricotta Cheesecake

A delicious slice of indulgence. On a plate that matches my blog colors 🙂

Cheesecake is the best food ever. I do not regret saying it, it’s delicious. It is creamy, smooth, has a bit of that tanginess and pairs well with just about everything sweet. The fact a restaurant exist called “Cheesecake factory” is proof enough of this. I wanted to share my take on one!

Ok, what makes it so good?

Ricotta is naturally a little sweeter than cream cheese and taste perfect in this. it is also a little more firm so that it stands on it’s own without a crust!

No crust?

Correct! I find a lot of the keto crust just disappoint to be honest. I would rather have a solid piece of cheesecake without having almond grittiness, or something that adds next to nothing for actual flavor. Maybe not the popular opinion but definitely this is better in my honest opinion than many other options out there. I think you should try it before you knock it. If you love blackberries and a hint of citrus with that amazing cheesecake flavor this is for you!

Let’s get Baking!

Ingredients:

  • 30 ounces of full fat ricotta cheese
  • 8 ounces of very soft cream cheese (1 Block)
  • 4 large eggs
  • 1 cup of blackberries (divided 3/4 cup and 1/4 cup)
  • 1/2 cup granular sweetner (or more to your taste)
  • 1 tsp xanthum gum
  • Vanilla
  • a pinch of salt
  • a citrus fruit (I used blood orange!)
  • 1/2 cup sour cream
  • 2 tablespoons powdered sweetner

Equipment that you need:

  • A large spring form pan (I believe mine was 12 inches, could be 16)
  • A baking dish with a lip
  • Parchment paper
  • Aluminum Foil
  • Non-stick spray
  • Whisk
  • Fork
  • Large mixing bowl
  • Small mixing bow

How it is done:

  • Preheat oven to 325F
  • Cream together the Ricotta and cream cheese.
  • Add your sweetener and a pinch of salt and whip for a little while.
  • Crack your four eggs and add them, mix in well
  • Add about half the juice from a blood orange (or a whole lemon), along with ALL the zest, add your vanilla, xanthum gum at this time.
  • In the smaller mixing bow add 1/4 cup blackberries. Crush and warm to release juice. You can then strain it if you want, I was not that fancy. Once it is warm add your sour cream and some sweetner.
  • In the spring form pan line the bottom with parchment and spray the side with non stick spray. Outside, wrap it with foil so no leaks.
  • Place blackberries randomly along the bottom.
  • Pour your cheese mixture in the spring form pan. Try not to disrupt the berries
  • Smooth it down and add some “glamour berries” and the scour cream mixture in dollups.
  • Swirl with fork.
  • Place in the baking dish and add water. so that it cooks slowly and the steam keeps it together on top.
  • Bake for 40 minutes to 1 hour depending on your oven. It will be a little jiggly in the center when it is done.
  • LET REST 2 HOURS at room temp before moving to fridge.
  • Cut into 12 and enjoy!

Now for the detailed step by step in picture form for visual folk.

Cream cheese
Ricotta added.
Look at those blood oranges! So pretty. Juice and Vest them up!
Everything else added. See the spilled Xanthum gum? XD
Parchment and foil on the spring form. 2 little ramakins just to make sure it does not move.
Blackberries on the paper
Glamour berries
Macerated berries, sour cream, and sweetener
Putting the swirl on top
Ready to bake!
Picture from the side. It tastes amazing.

That’s it! I cut it into 12 pieces. So this can serve a crowd and please everyone! Onto the Macros!

According to my fitness pal: (Please remember I do not include Sweetners since I only use Erythritol and Allulose) One slice of cheesecake is only 230 Calories. That is made up of 18.3g of fat 11.6g of protein and 5.4 TOTAL carbs. .8 Fiber, making each piece a total of 4.6 NET carbs.

This is totally doable, something that can be indulged in more than once without feeling guilty. Please give it a try and let me know how you like it!

Review: Rebel Creamery Keto Ice Cream Pints

Rating: 9 out of 10.
Cookie Dough
Good old fashioned ice cream, kind of.

This may be my new holy grail. I may need a whole redesign for my front review page because it really is that amazing. There are some steps that you need to take and it is not a just pull out and munch snack but is it worth it? Hell YES. 100%

Ok, so it’s ice cream? Like real ice cream?

Yes! This is the closest thing to real ice cream you can get on a low carb diet. It is not icy like a lot of the other options. If you tried Enlightened, Halo Top, or things of the like you know what I mean. I can throw reviews up for them at a later time. They are good but they are a little “Watered down” and have a quality like creamy flavored ice even softer. This is much much better in everyway. Full fat, rich, luscious and now “low calorie” just low carb like it should be.

I took a close up of the texture, it is super good.

PROS:

  • It does not use maltitol or those other sugar alcohols that are just sneaky blood sugar spikers.
  • It tastes like real ice cream, honestly. The first ingredient is CREAM.
  • Texture is very good, and the chocolate they use is good quality in all the chocolate ones that I tried. There is a caveat that you need to let it sit for a while first (up to 1 hour) or microwave for 30 seconds after I remove the foil.
  • So many options for flavors! I will break down and review the ones I tried individually in a follow up later this week. I bought all of them from my local grocery specifically for this! Their website has a ton of options that my local Kroger doesn’t!
  • The carbs on the front are not deceptive. They tell you for the PINT and say it is NET carbs. Some sneak in low carb per “serving” and it ends up upwards of 20+ for a pint.
  • Nutrition is pretty good considering it is ice cream.
Nutrition facts for the Cookie Dough Flavor since that was the one I ate last night.

CONS:

  • You can’t just open the freezer and eat it. It does take some time to sit out. I like mine melty so an hour!
  • Price. $6.99 US for a pint at my local Kroger. That is a lot, but if you can refrain from a whole pint at once it is only 2.33 a serving, less than a scoop at an ice cream shop.
  • Not good for vegans or dairy sensitive.
Proof of me holding the pint in my own hands. Ignore the nails man, they suck.

Bottom line on this? BUY IT. If you love Ice Cream and can eat Dairy this is a winner. The best on the market in terms of taste and clean ingredients.

Worthy of celebrating!

I am going to link to my flavor break down here in the next few days. I will also have a recipe for a chicken alfredo casserole soon! Thank you to those who find my blog, read and support me. I am 3 days back on track for ketosis and the flu is killing me but I am motivated by the few people I can help.

Review: Bang Coconut Chips

Rating: 8 out of 10.
A bag of delicious coconut chips. A whole food that taste pretty great.

I think there is a bit of a pattern in the things I gravitate toward, and that is obviously chip like products. I am a snaky person, and there is a comfort around the memories of grabbing a bag of chips, sitting on the sofa and cuddled up watching a movie. Replicating that was priority number one on Keto. So, lots of these early reviews are going to be of snacks.

So how do they compare to the titan that is delicious protein puffs? Or the almond crackers I’m addicted to? Honesty pretty well. Let’s go to the pros and cons?

Pros:

  • There is a good variety of options! A quick peak at the website shows there are 5 different flavors of the coconut chips. Mango, salted, caramel, chocolate and original.
  • Their carb counts for the different options are between 5-13 net carbs per serving. Not the lowest but definitely not the worst either.
  • They are crunchy but not hard. If you ever had a flax cracker you know what I mean by hard.
  • Versatile! Snack on them, use it for Granola in Yogurt, Keto Ice Cream Topping or crushed up for sprinkles.
  • Good micronutrients.
  • Decent Portion size. 1/3 of a cup is still bigger than the 1/4 cup standard on peanuts, almonds, etc.
  • Healthy natural MCTs
  • Tastes. I get this one is going to be subjective. If you like a hint of coconut these are good though!
A small bit in my hand. They are smaller than a lot of chips but still snackable

Cons:

  • Reliant on you liking coconut.
  • Kinda Pricey. They are typically between $3-$5 a bag. That is a lot for a snack food if they are not on sale.
  • Calorically dense. More so than even nuts or some fat bombs. 180 Calories per serving!
  • Small sized bags. Typically 3 servings a bag means you get very little. A common trait with low carb foods I hope changes in the future. I would love to buy a huge bag of them and individually portion out in my own bags/snack containers.
  • Flavors can be hard to find in stores.
The real star of the show. Stock images of coconuts.

Bottom line? They are good! One of the better brands of coconut “chip” type products. The quality good, the lightly salted variety are not overwhelming and sweet and is by far my favorite. Though I have been known to get down munching on the Mango one (when I can find it!)

Try them for yourself and let me know what you think!

Review: Seapoint Farms Dry Roasted Edamame

Rating: 6.5 out of 10.
Edamame. Misunderstood snack

This review is probably going to be a bit more on the controversial side compared to my others. Namely because it is a Soy Product, and Soy has a pretty nasty reputation. Some if it is valid, though far from all of it.

What is Edamame?

Edamame is a legume. Namely, it is young Soybeans that are usually in the pod when fresh like a snap pea. They can be cooked a number of different ways, and you can also just take the green little soybeans out and munch on them like a snack. Seapoint in particular does this, has them dry roasted and snackable. Let’s get into some Pros and Cons.

Little green Legumes~

PROS:

  • Good Portion size. 1/3 of a cup (30g) is bigger portion than you get of say, most almonds. (which is 20g) and has less fat. I know fat is not bad on keto, but sometimes you do need to be mindful because fat rich foods have calories. These are only 130 calories per serving and do not have any added oils. Just Soybeans and Seasalt. (Wasabi flavor also has Wasabi added)
  • Taste. They taste a bit like corn nuts, if you ever had those. Light flavor and mostly a crunchy snack.
  • Only 3 NET carbs per serving. If you have serving control issues you can chow down on the whole bag for only 12 Carbs.
  • VERY INEXPENSIVE. It is the main reason I love them. Where I am at, I can get these at my local Kroger and they are only $1.79 a bag. That makes them less than $.45 a serving, VERY good for a low carb snack.
  • Nutritionally dense. Lots of Protein, Fiber, Calcium, Iron and Potassium.
  • Heart Healthy. Whole Soy (not isolates or derivitives) have been shown to help regulate the body. I have a link to some helpful details. I am not affiliated in anyway, nor am I a doctor but there is analytical data and facts for you to check for your own informed decision making.
  • Vegan and Gluten free.
Back of the Bag and Nutrition Info!

CONS:

  • They are DRY. I mean if you are a grab a handful and toss in your mouth kinda person, you could choke. It is the biggest draw back. It sucks the moisture right out of your mouth.
  • Limited Flavor Options. I mean, they are under $2.00 so I get it. They have some blends as well with dried fruit that are carbier… but I hope one day to see more options
  • It’s still soy. I love it, it works for me. There is some people that soy causes inflammation responses and digestion issues. You have to know your body.
  • Did I mention they were Dry? It is worth mentioning again. It is the biggest drawback.
Heart Healthy Snacks? Yes please!

Bottom Line: They are good, and if you like lightly salted and snack food give it a try. I won’t lie and say they are mind blowing but they are pretty good and definitely a value. Sometimes you got to eat cheap. Let me know what you think!

Recipe: Chicken Quesadilla Dip

This is another really ugly duckling recipe, but really it taste good! That is what counts

Sorry about the delay, everyone! I got a kidney infection and it was pretty nasty, I do not recommend it. Needing to drink so much water and cranberry juice kicked me right out of ketosis, so I am starting at square one. That is ok! I have a ton of ideas to share with the world, and it will be kind of fun to monitor how quickly my body can get back into the swing of things and what cravings pop up I have to conquer!

Exhausted and sick, but back in the kitchen none the less!

So, on topic! What the heck is Quesadilla Dip?

It is a wonderful cheesy, creamy, and “tex-mex” inspired dip. Think of all the fillings of your favorite Americanized foods. I call it Quesadilla dip because it has cheese, obviously… but also because you can put it inside a low carb tortilla, fry it up and have a quesadilla that is pretty bomb, honestly. You can also just eat it like a casserole if you want alongside a salad for a faux “taco salad” feel. So many good options!

So what are you using to dip?

I use pork rinds, though there are some decent other options. Cheese crisps, low carb tortilla chips, you can fry your own low carb tortillas! I will do a multi review on my favorite store bought options soon! It is tasty enough to serve to low carb and non-low carb eaters

Ok, so how are we making this!

What is inside:

  • 2 ounces of very soft cream cheese
  • 6 tablespoons of sour cream
  • 2- 12 ounce cans of chicken drained
  • Taco Seasoning (Homemade or store bought) to taste ( I used 3 tblspoons)
  • 2 cups of cheddar cheese divided (1/2 cups and 1 1/2 cups)
  • 12 tablespoons your favorite salsa
  • 4 tablespoons almond milk

Equipment:

  • Measuring Cups
  • Measuring Spoons
  • Oven safe Casserole
  • Fork
  • Non-stick spray

How it is done:

  • Preheat Oven to 300F
  • In your Casserole, add your cream cheese and sour cream. Mix well.
  • Add to that your canned Chicken and stir until all creamy.
  • Add your taco seasoning, 1 and 1/2 cup of cheddar cheese, almond milk and salsa
  • Mix super well. You want all of it to be homogenous.
  • Cover with remaining 1/2 cup of cheese
  • Place in the oven and bake for 25 minutes.
  • Take out and let rest for 5 minutes before serving.
  • Enjoy!

Onto the Picture instructions for this easy bake:

The creamy stuff
All the canned chicken
I dirtied a second stirring apparatus. Tiny whisk was not working. added the taco seasoning and mixed well
Salsa, cheese and almond milk. Add more milk if you like things runnier.
How it looks all Homogenous. It is tastier than it looks
Just bake and that’s it! Super easy recipe

That is it! Super simple, and a good recipe to please a crowd or meal prep out a few different options. Nothing about it is authentic, but it is tasty none the less. Now what you really want: Macros!

This Recipe Serves 10. It will vary based on the salsa and taco seasoning you use. I used Trader Joes Salsa Authentica and I used Penzy’s Arizona Dreaming seasoning. With that, each serving is 194 calories. Those calories are made up of 11.9 grams of fat. 16.2 grams of protein. 5.6 TOTAL carbs and .1 grams of FIBER for 5.5 NET Carbs per serving.

Let me know if you try this and love it!

Review: Lily’s Peanut Butter Cups

Rating: 7.5 out of 10.
Who does not like Peanut Butter Cups? I mean aside from all the people allergic to peanuts. :/

Chocolate is amazing. It is the most popular sweet on the planet and with reason. It fills a special niche that is creamy, has some snap but still melty and amazing. I love chocolate and the first time I was on Keto I was mortified at the idea of giving it up, not realizing there was SO MANY options. I feel like there are a lot of others in that same boat.

You know what I loved most? Reese’s cups. Man I missed them. They are so perfectly simple and yet made me smile. That sweet and almost chalky at times peanut butter and that sweet chocolate. Super nostalgic. (Though I swear the eggs taste the best and I have no idea why). Having something like that for keto made me so happy! Let me get to the nitty gritty about this super tasty treat.

A close up of the chocolate.

PROS:

  • Availability. Lily’s brand is in most, if not all major grocery chains at this point. Super great for people on lower carb lifestyles.
  • Two flavor options: Dark and Milk “style”.
  • Serving size is a full package and not just one cup, and only 2 Net Carbs per package!
  • Pricing. It can flux a bit, but for a keto snack they are usually between $1.50 and 2.50 USD. Not terrible at all
  • Taste. It is not the same as a Reese Cup, definitely a deeper flavor and a bit more on the mature side. Some coffee undertones that are good but not for everyone.
Check that nutrition!

CONS:

  • The taste! I know I also called it a pro, but it DOES taste like coffee and the peanut butter is second. That is a turn off for a lot of people. It taste dark even for the “milk chocolate style”
  • Some Stevia aftertaste that is not the best.
  • Inconsistency. I have had some that are like powdery and I think that is from shipping to the store, but it is something to beware of.
  • No wrappers around the cup. Reese may have a patent on that honestly, no idea, but if it starts to melt at all its a disaster in there.
Look at all that filling!

Bottom line: Would I recommend these?

Yes. I would. It definitely helps with that craving that may arise. Lily’s is one of the premier chocolates for Keto dieters with reason. No maltitol, no xylitol, or any of those other sugar alcohols that make you sick to your stomach and still spike your blood sugar either! If you love real chocolate flavor these hit the spot, and are fairly priced.

Let me know if you like them, and what you think!

Keto “Buttermilk” Biscuits

Tastes better than it looks, and boy they look good!

Biscuits are an American staple. They are perfect as a side with some butter. Amazing with eggs and sausage gravy for breakfast (a recipe I may have coming soon). They can be seasoned anyway you want! Honestly, just throw on some low carb jam or berries and it is a sweet treat. Though a good recipe on keto is kind of hard to get by. Lots of dense almond-y ones out there, or ones that just do not have any flavor. Thankfully I am here with one that is now a weekly staple in my house!

They look light and fluffy, not flaky.

I know. They are not going to be the laminated cheap pastry out of a can. I am working on a way to laminate keto dough, but for now, these are better than good. They are more a true southern style biscuit than let’s say Pillsbury.

The sleeper ingredient….CHEESE

Cheese?

Yes, cheese. Normal southern biscuits have frozen butter cubed and pushed into the dough. We do not have that same luxury with these ingredients. No gluten to develop and not enough of the bonds that all purpose flour makes oh so easy. Trust me, this is GOOD and you do not taste the cheese so much as a pocket of sharpness like butter normally provides….and some sharpness to meld with the other ingredients.

Let’s get it started so you can try them and see for yourself!

Stuff Inside:

  • 1 Cup of Almond Flour
  • 2 Tablespoons Coconut Flour
  • 2 Tablespoons Protein Powder
  • 1 teaspoon Gelatin
  • 1 Tablespoon Baking Powder
  • 2 Large Eggs
  • 2 Tablespoons melted butter
  • 1/3 cup greek Yogurt
  • 1 Cup of Sharp Cheddar Cheese

Equipment:

  • Measuring Cups
  • Measuring Spoons
  • A large bowl to Mix
  • A microwave safe bowl for butter
  • A whisk
  • A muffin tray
  • Non-stick spray

How it is done:

  • First Preheat the Oven to 350F
  • Combine all the dry ingredients together in the mixing bowl and whisk to combine.
  • Melt your butter in a microwave safe dish.
  • Add the melted butter, yogurt and eggs. It will be a slightly sticky dough that clumps a little. Do not over mix.
  • Add the cheddar cheese and mix in well. I used my hands at this point.
  • Spray a muffin tin with non stick spray
  • Spread the mixture evenly between the 12 compartments. The muffin tray helps their rise and also makes them more toasty on the bottom.
  • Cook for about 15 minutes, taking them out when they are starting to turn a little golden.
  • Let rest for 2 minutes in the tray and then enjoy!

Now, for that sweet visual learner’s guide!

All the ingredients laid out on my messy counter
The dry stuff
Melty Butter
Eggs, Butter and Yogurt going in!
Cheese Time!
Inside the muffin tin
Se that timer!
Cooked and out! I added some garlic butter and herbs to the six on the left so they were “cheddar bay” ish.
A finished Biscuit from the outside!

That is it! Easy-peasy this time around. Taste amazing, a hint of sharpness and that nostalgic feeling with none of the guilt. Better yet, this recipe makes 12 biscuits and can easily be scaled up or down. Let me know what you think!

MACRO TIME!

According to My Fitness Pal each Biscuit Contains: 9.1 Grams of fat. 7.4 Grams of Protein and 3.2 TOTAL carbs 1.4 of that is FIBER so 1.8 NET CARBS

Review: Fat Snax! Almond Flour Crackers

Rating: 9 out of 10.
I bought 6 of these bags and they were worth it.

Crackers can be hard on Keto. Almost as hard as chips. They fall into that special little category of carbs you did not realize you would miss…until they are gone. Then you are looking at your really tasty soups and missing that little texture element. Something so simple that you could dip into things, or crumble for crunch. Thankfully, FatSnax made these!

These was not the first “Fat Snax!” food I have purchased. I am somewhat loyal now, considering they are readily available in several stores. (YAY!) So I did not have a fun story for how I found them outside of google, really. After trying the cookies from my local Grocery Store. Lets get to the pros and cons!

Back of the bag and nutrition

PROS:

  • They taste really good. I am not going to b/s on that point. They are rich, buttery, and have a satisfying bite.
  • Gluten Free! So if you are Celiac or have an low tolerance they are good to go.
  • A few different flavors. I do not need the indepth break down of these. You will likely love them all.
  • Can be bought in multipacks or bundles from their website.
  • Serving size is not bad, in theory. More on that later
I opened these just for this picture…and ate them all.

CONS:

  • Price! As of right now, these are going 8 bags for 26.99. That means 3.38 a bag or 1.69 a serving. That is a heck of a lot for crackers. That does not include shipping
  • Size of Bag. I think Cracker I think at least 3 servings a bag. This has “2” but I have never not finished the whole thing in a single sitting. If you can limit to 17 crackers you are a magician
  • Calories. Since a bag is devoured immediately 260 is as much as some meals on keto!

Bottom Line: Are they Worth it? Hell Yes!

Why are they not your holy grail? They are ranked the same?

A winner!

Well, to answer simply it is not going to have that same POW a lot of people are looking for, including myself. Especially at the price point. Yes it is more expensive per serving for the puffs but they are filling something more unique. There are a lot of keto cracker options, these are just the best frankly. Do give them a try and let me know what you think!

Pizza Crust!

They are ugly ducklings but I promise they are GOOD. I am just bad at making circles.

Pizza on keto has a ton of different pizza recipes. Some of them are actually really good. Fat head dough, for example, is a wonderful example of that. Though to me none of them really hit that same spot. They were too floppy, or they were too rich. I needed something I could devour and not feel like I just flat out over indulged. This is what hit that spot.

Pizza! Heck Yea! Why should I bother making this over any other recipe though?

Well, I can’t make you or anything. I think this one is definitely something to add to the rotation at least. It has REAL WHEAT in it, and *yeast*. The things that make a normal pizza crust flavored like pizza. Remember, this is dirty keto. I cook what taste good and fits in my macros. This is definitely something that fits that bill.

Wheat? Yeast?

  • Wheat Gluten: It is the protein from bread that gets a bad rep. Some people get inflammation, or flat out violently ill from it yes. That populace is not very big though! It is what makes a dough stretchy and that is what we want. All protein very little residual carbs
  • Instant Yeast can be added directly to dry ingredients. It does not need to be fed sugar. I repeat, it DOES NOT NEED SUGAR. There is some myth that all yeast needs to be activated in water with sugar. No, not the case for instant yeast, it is already active.
Let’s get down to cooking! This one takes some time but it is worth it!

What you knead (haha Dad joke):

  • 1/2 cup of almond flour
  • 1/3 a cut vital wheat gluten
  • 3 tablespoons whole psyllium husk
  • 1.5 tablespoons of chia seeds
  • 1 tsp instant yeast
  • 1 cup of warm water (filtered is better)
  • 1 tablespoon olive oil
  • 1 tsp sweetner
  • pinch of salt.
  • Optional: Garlic Powder and Italian herbs
Who is pumped for pizza? We are!

Equipment:

  • 2 pieces of parchment paper
  • A pizza pan with wholes preferably
  • Measuring cups
  • Measuring spoons
  • Fork for initial mixing
  • A bowl big enough for the dough
  • A smaller bowl

How it is done:

  • First put your Chia seeds into the smaller bowl with 3 tablespoons of water to make it bloom about 10 minutes.
  • Next, preheat the oven to 375 F
  • In your larger bowl add the wheat gluten, almond flour, salt, sweetner and psyllium husk.
  • Add the yeast to one side away from the other ingredients.
  • Add your olive oil and chia to the opposite side of the bowl
  • At this point slowly start to mix in the water. You will not need the whole cup, but you want to add and slowly mix until it is not crumbly and sticks to your hand a little bit.
  • Once it is sticky place it on some parchment and start kneading. Rolling the dough roughly, twisting and doing the same. This takes about 15 minutes of good elbow grease. You could put it in with a dough hook on low and scrape the sides often too. You will know it is done when it starts to stretch instead of just falling apart when you pull it.
  • Put it back in the bowl and cover it with a warm towel. If your room is cold find a warm place for it. Maybe in a room with a space heater that is warmer.
  • Let it proof for 2 hours.
  • After the proofing it will get a bit bigger, not quite double in size but larger still. and when you press on it you hear bubbles popping.
  • At this point divide it into 2 and place one at a time between the two sheets of parchment and roll it to the size you want.
  • Bake on 375 for 10 minutes on a piece of parchment
  • After the 10 minutes take it out and flip it directly on the pizza pan. Should slide off easily.
  • Cook another 10 minutes.
  • After this cook time you can take it out and top it. Your favorite low carb sauce, cheese, meats. Whatever you want!
  • Cook it until the cheese is bubbly to your preference!
  • Enjoy!

Now the pictures for the visual learners among us.

The ingredients!
This is the brand I use for wheat gluten. Not sponsored, obviously. I just wanted you to see an example. Red mill and Anthony’s has some as well!
Gluten, almond flour salt and Pysllium
Salt, sweetner, garlic power and herbs added
Chia, yeast, and oil added. The yeast is the granules in the top right. Notice they are touching NOTHING.
Mix and then knead. That is my counter top. I cleaned it first this is it in the middle of the knead. I did not take pictures of the finished texture or size of ball. I will update next time I do this recipe, I think that is an important step I missed.
Once kneaded put in the bowl again and cover with warm towel
After two hours of proofing. It is a little “spongier” feeling and when I press on it I hear some bubbles
Half the dough rolled out and placed on the pizza pan. It was about 10 inches total, maybe a hair smaller because I am not good at making circles. it should try and rebound on itself a little because of gluten development
Cooked once, flipped onto the tray for second cooking.
Notice the edges darkened a little? Perfect. Sauce, cheese, top.
Cut and on a plate to share. They are good, really good. Edges are crisp, it holds up to holding it and it tastes like that yeast dough we all love and crave.
The texture of the piece. Some bubbles from the yeast, it is standing up and not flopping over. 🙂

That is it! It is definitely not the most “time friendly” recipe. Though somethings are worth the wait. I feel like this is one. My husband loved it, my mother was impressed, and my friend was curious enough to try it and did not know it was keto. So, I think that is a win! Give it a try, it is worth it!

Now for the macros! According to my fitness pal, for one half recipe of this dough it is a total of 365 calories 23.2g of fat 22.6 grams of protein 22 TOTAL carbs with 15.1 Grams of Fiber. Meaning it is only a total of 5.9 NET carbs.

Let me know if you try this, or have any questions for me!