KETO Pizza

Cut-da-carb flatbread (available online)
Cream Cheese
Pizza Sauce (low carb-Trader Joes)
Mozzarella Cheese
pepperoni
mushrooms
olives
sausage...etc...
pizza seasoning.

Method 1-
Place flatbread on silicone baking mat and spread thin layer of cream cheese. (this keeps the bread from getting soggy from the sauce) Next, spread layer of pizza sauce. Top with cheese, toppings and seasoning. Bake in oven at 400 degrees for 10-15 minutes.

Method 2-
Cuit flatbread in 1/2 so it can fit in frying pan. Melt enough butter in saucepan to cover bottom of pan. Spread cream cheese and sauce over one side of flatbread and place in frying pan butter. While frying add cheese, topings and seasoning to 1/2 of flatbread. Once it is crispy, fold it over on itself and remove from pan. Cut and serve.

KETO Poppyseed Muffins

2 C. almond flour
4 tsp. baking powder
1/2 C. butter (melted)
4 tbs almond milk
1/4 C Xylo-Sweet
1/4 C. Monkfruit Sweetner
10 drops liquid stevia
1 tsp vanilla extract
1 tsp almond extract
2 Tbs Poppy Seeds
1/2 tsp salt
1 tbs, Orange Zest

Place in lined muffin tin. Bake at 375 degrees for 15-20 minutes.
 Freeze surplus. Microwave thaw with butter atop.

KETO Cauliflower Rice

1 head Cauliflower
2-3 tsp Taco Seasoning
3 TBS Avocado oil

Wash and cut up cauliflower in to small pieces (the smaller, the crispier) . In plastic bag, toss oil and seasoning. Place in air fryer. Air fry at 400 degrees for 20 minutes, stirring every 10 minutes.

When done, place in food processor and pulse until it resembles rice. Serve or place in air fryer again for 5 more minutes for added crisp!

KETO Chocolate Chip Cookies

2 eggs
3 Tbs sugar free maple syrup
3 Tbs Torianni Salted Carmel Syrup
1/2 C. Coconut Oil Melted
2/3 C. Peanut Butter
2 tsp. Vanilla
2 Tbs coconut almond milk
2 1/2 C. Almond Flour
1/2 tsp baking Soda
1/2 tsp sea salt
1 tsp Cinnamon
1 scoop collagen (3 tbs)
1 scoop
1 C. Lillys Chocolate Chips

Mix together and place on parchment paper. Bake at 375 degrees for 10-12 minutes.

KETO Salmon/Avocado Toast

1 C Cream Cheese
6 slices smoked salmon (costco)
1/2 tsp lemon pepper
Salt/Pepper to taste

Mash in bowl and spread across Norwegian Crispbread (TJs)
Top with Avocado
Sprinkle with Trader Joe's Everything but the Bagel Sesame Topping

KETO Mint Chip Ice Cream

3 C. Heavy Whipping Cream
1 C. 1/2 & 1/2
1 C. Unsweetened Coconut Almond Milk Blend
2/3 C. Xylo-Sweet Sweetner
1/2 C. Torani Sugar Free Peppermint Syrup
1/2 Tsp. Xanthan Gum
6 Eggs
1 1/2 Tsp. Nielson Massey Peppermint Exract
1/4 tsp vanilla
green food coloring

1/2 c. Lillys dark chocolate chips (chopped up)

Add all ingredients in blender and mix. Pour into microwaveable bowl and microwave for 1 minute. Stir. Microwave for 30 seconds, stir (3times) Pour into Cusineart 2 quart Ice Cream Maker-Blend until done. Blend in chocolate chips. Eat or store in freezer.

KETO Pork Carnitas (Slow Cooker)

2 lb pork tenderloin roast
1 med onion, diced
1 tsp cumin
1 (16 oz) jar salsa
1 (10 oz) can Ro-Tel
Tortillas (low carb)

TOPPINGS:
cheese
salsa
sour cream
lettuce
cilantro
avocado, etc

Place roast in slow cooker with  onion, cumin, salsa, and Ro-Tel. Cook on low for 8-10 hours.
Once cooked, remove from slow cooker and shred. Dip back into juices, then take out and serve over tortillas. Top with toppings.

Enjoy!