Pizza Crust with Almond Flour AKA Low Carb Pizza Crust you Can Eat WithYour Hands!

My son was having a DiGiorno pizza for lunch and I knew I would snitch a piece if I didn't come up with something for myself. So I got out my bag of almond flour and got busy. My pizza crust worked out so well that I just had to share. This made a pizza round of 6 inches in circumference. I ate half for lunch and the other half for an afternoon snack. I am going to try this recipe and see if it will work for an English muffin.

Low-carb pizza crust

1/2 C almond flour

1/4 C shredded mozzarella cheese

1 egg

2 T heavy whipping cream

1 pinch of salt

I mixed this up well and formed it into a pizza crust shape in a greased pie pan and baked it for 10 minutes in a 450 degree oven.

After this I put the toppings on that I wanted and put it back in the oven for twelve minutes or until the cheese was done to my liking.

This crust stayed together and tasted way better than the cauliflower crust I have made before.

Cloud Bread

Carb Free Cloud Bread

"These are delicious home-made bread replacements that are practically carb free and very high in protein. They look like puffy clouds, hence the name.

Ingredients:
3 eggs, separated
3 Tablespoons whole milk cottage cheese or 3 Tablespoons cream cheese
1/4 teaspoon cream of tartar
1 packet artifical sweetener

Preheat the oven to 300.

Separate the eggs

Mix together the egg yolks, the cream cheese or cottage cheese and one packet of sweetener until smooth.

In another bowl add 1/4 tsp. Cram of Tartar to the whites and beat until they are fluffy and form nice peaks.

Carefully fold the eggs yolk mixture into the egg white mixture, try to keep things fluffy.

Spray two cookie sheets (I only used one large one) with Pam

Put dollops of the mixture into mounds that are the size you desire.  I made them about 4 inches in diameter and used them for a soft taco.  You can make them smaller for use as a hamburger bun or to substitute for a biscuit.

Bake on the middle rack. Bake them for about 30 minutes or until they are nice and golden brown.

Remove from the pan and cool them on a rack.

If you cook them longer than I did (see above) you will get crispy ones.  The ones I made are strong yet bendy.

You will be amazed how good these are! You can use them as soft taco's, buns, toast with jam, a sort of pita. etc.

BLUEBERRY PANCAKES

BLUEBERRY PANCAKES
2 egg yolks
2 egg whites
4 ounces cream cheese
1/2 cup blueberries, fresh or thawed frozen, 2 1/2 ounces or approximately 60 berries
Granular Splenda, optional (not included in counts) 

In a small mixing bowl, soften the cream cheese in the microwave about 30 seconds. Separate the eggs, adding the yolks to the cream cheese. In another small mixing bowl, beat the egg whites until stiff. Beat the yolks and cream cheese until creamy and a bit fluffy. Fold yolks into the whites, gently so you don't deflate the whites. Heat some oil in a large, non-stick skillet on medium heat. 

Drop the batter by large tablespoonfuls into the hot oil. Immediately drop 6-7 blueberries on each pancake. Gently push them into the batter with your finger. This helps to keep them from falling out when you flip them. When nicely browned on the bottom, flip them over and cook until browned on the other side. Flip them back over before removing so you don't lose any berries when serving. Repeat to make a total of 9 pancakes, adding more oil to the pan as needed. Serve each with 1/8 teaspoon of Splenda sprinkled over the top, if desired.
Makes 3 servings
Do not freeze
Per Serving: 196 Calories; 17g Fat; 7g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs

Garlic "Bread"

GARLIC "BREAD"
4 ounces cream cheese, softened
3 eggs
1/3 cup heavy cream
1/4 cup parmesan cheese, 1 ounce
1/2 teaspoon garlic powder
8 ounces mozzarella cheese, shredded 

Beat the cream cheese and eggs with a whisk until smooth. Add the cream, parmesan and seasonings. Grease a jelly roll pan very well (I used an 11 1/2 x 17" pan and it came out very, very thin. I might try a smaller pan next time); spread the mozzarella evenly in pan. Pour the egg mixture over the cheese. Spread slightly with a spatula. Bake at 350º for 20 minutes until lightly browned. Cool on a rack, then cut into 24 pieces. If desired, spread a little butter on them and sprinkle with garlic powder and parmesan cheese; broil just until butter is bubbly and very lightly browned.
Makes 24 servings
Can be frozen
Per Serving: 73 Calories; 6g Fat; 4g Protein; 1g Carbohydrate; trace Dietary Fiber; 1g Net Carbs

Zucchini Bread

Ingredients:

• Vegetable oil spray for greasing baking pan
• 1 cup soya powder
• 1 cup almonds, finely ground
• 1 cup granular sugar substitute
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 cup vegetable oil
• 4 large eggs
• 1 medium zucchini, coarsely grated (about 1 1/2 cups)
• 1 teaspoon vanilla extract

Directions:
Preheat oven to 350 F. Grease an 8x 4 loaf pan generously with oil spray; set aside. In a large bowl whisk together bake mix, ground almonds, sugar substitute, cinnamon, nutmeg, salt, baking soda and baking powder. In a medium bowl, whish together oil, eggs, zucchini and vanilla extract. Mix zucchini mixture into dry ingredients until just combined. Pour batter into prepared pan. Bake 45 minutes until golden brown and a cake tester inserted in center comes out clean. Cool in pan for 10 minutes before removing loaf from pan. With a serrated knife, cut into 18 slices for serving.

2.5 Net carbs per slice.