LC/GF Spangled Dessert Pizza

This was fun to make, could have used more berries but I wanted to make sure mom had plenty left to freeze for her low carb smoothies.

What You’ll Need:

2 c almond flour

6 tblsp granulated sweetener

1 tsp baking soda

a pinch of kosher salt

2 1/2 tsp pure vanilla extract

1 stick of butter, chilled and cubed

1 8oz brick of cram cheese, softened

1 tsp lemon juice

2 tsp lemon zest

1/4 c granulated sweetener

Fresh blueberries and raspberries

Directions:

Line a 12in pizza pan with nonstick foil. Set aside.

In a food processor add dry ingredients. Pulse until combined. Add vanilla extract and butter, pulse until dough forms.

Spread dough out onto line pan as evenly as possible. Pop into the fridge for two hours.

Preheat oven to 375 degrees and bake cookie crust for 10-12 minutes, or until lightly browned and slightly firm to the touch. Set aside to cool completely.

In a medium bowl cream together cream cheese, lemon juice, lemon zest, and sweetener until fluffy. Spread onto cooled cookie crust in an even layer. Top with blueberries and raspberries in any design you prefer. I went with a flag.

Nutritional Information for 1/16 Serving(per MyFitnessPal)

Calories: 136

Fat: 11.9g

Carbs: 5.3g

Fiber: 1.5g

Net: 3.8g

I highly recommend using fresh lemon juice and zest in the cream cheese layer. It pairs perfectly with the blueberries and raspberries. The cookie base holds up beautifully, it’s chewy and not too sweet.

This is a fun holiday dessert and safer to enjoy for those who can’t have the excess sugar, carbs, or gluten. Hope you enjoy and have a blessed 4th of July!

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Keto Meatloaf Steaks

This recipe is crazy easy and doesn’t heat up the kitchen unlike baking a whole meatloaf in the oven does. Why did I not think of doing this sooner?! For real!

This is an oddball week for us, since my dad is home all week on vacation. Dinners are going to be low carb, as low as I can possibly make them, and hopefully not heat up the kitchen at the same time. I swear, I saw two hobbits earlier today tossing a ring into our backyard! Yes, it was THAT hot!

What You’ll Need:

2 1/2 pounds ground beef(80/20 preferred)

1 pound sausage, raw and thawed

1-2 tblsp dried minced onion

4 garlic cloves, minced, or more if you like

1 tsp kosher salt

1 tsp black pepper

1/2 tsp red pepper flakes, optional

1 tblsp dried parsley

1 tsp dried basil

3 large eggs

1/4 c heavy cream

1 c almond flour

Directions

In a large bowl, combine all the ingredients together and let sit for five minutes covered. (Letting it sit for a few allows the heavy cream to help tenderize the meat and for the dried minced onion to soften.) Heat up a large skillet over a medium heat and use your favorite cooking oil. I used refined coconut oil. Avocado oil works great too!

Shaping

The simplest way to explain this is…take some meat mixture and gently roll it into a fat, squatty oblong shape. In one hand begin patting it out to roughly the length of your hand. Meaning from the tip of your middle finger to the bottom edge of your palm, at the same time fitting it to the width of your hand as well. Exactness will vary, so don’t get too hung up on it being perfect. Place gently into the hot skillet, cook till well done and lightly crispy on the outside. You’ll know it’s done when the juices that flow are clear.

Serve with your favorite sides: country style green beans, fauxtatoes, salad, roasted veggies, or enjoy on a low carb wrap with sautéed peppers and onions, mustard and mayo!

Nutritional Information for 1/16 serving(as per MyFitnessPal)

Calories: 247

Fat: 16.8g

Carbs: 2.1g

Fiber: 0.8g

Net: 1.3g

Now, I was able to render 16 patties for this recipe. These freeze up great! So if you are a single person and balk at the idea of making that many patties, think about this…these are great for meal planning! Make a few for your current meal week and freeze the rest for the following month! Just thaw, warm up, and enjoy! Simple.

They’re tender, juicy, and oh so amazing with lots of yummy homemade mayonnaise! My picky eater gave these two thumbs WAY WAY up and we now have zero leftovers! Which is fine by me, means less that has to be stored for later.

Hope you all enjoy this K.I.S.S. recipe(keeping it simple, silly)! I have a couple of desserts I’m prepping for this week and will definitely share asap!

Take care!