Low-Carb Pizza by Thin and Thinner (New Recipe!!)

Low-Carb Pizza by Thin and Thinner

This recipe makes a delicious pizza that is appealing to the eye as well as delicious. It is quick and easy to make. It received the seal of approval from my not-so-low-carb husband!
Ingredients:
Crust:
½ cup almond flour
½ tsp. baking powder
1/16 tsp. xanthan gum
¼ tsp. salt
1 packet of Truvia
¼ cup of shredded cheddar cheese
1 beaten egg

Topping*:

2 tbsp. tomato sauce
1 cup of shredded mozzarella cheese
8 thin slices of pepperoni

Directions:

Pre-heat oven to 375 degrees.
Whisk almond flour, baking powder, xanthan gum, salt, Truvia, and cheese until well blended.
Add the beaten egg. Mix well.
Pour onto a buttered sheet of parchment paper on a large cookie sheet.
Spread batter on sheet as flat as possible with a spatula until it is a 6 inch round diameter.
Bake at 375 degrees for 14 minutes.
Transfer pizza crust to a sheet of tin foil and put it back on the cookie sheet.
Spread the tomato sauce on the crust.
Add the mozzarella and pepperoni.
Fold the foil over any exposed crust (so that it will not burn under the broiler).
Broil for 2 minutes.

Slice into 4 wedges with a pizza cutter.

Serves 2

(4 net carbs plus Truvia for entire crust)

* Any of your favorite pizza toppings will work on this!

Chicken Alfredo (Low-Carb)

Chicken Alfredo (Low-Carb)

1 pound boneless chicken breast
1 tbsp. olive oil
1 stick of butter (1/2 cup)
1 cup chopped onion
8 oz. cream cheese (cut into pieces)
2 cloves minced garlic
1 cup of whole milk (or cream)
¾ cup grated parmesan cheese
¼ tsp. black pepper
¼ tsp. salt
dash of nutmeg
low-carb noodles (kelp noodles, “No Oodles”, or Shirataki Tofu Noodles)

Directions:

Place chicken in pot. Cover with water. Simmer for 30 minutes.
Break chicken apart with 2 forks. Set aside.
Saute onion in olive oil until wilted and slightly browned.
Add butter and minced garlic.
Whisk in cream cheese.
Add salt, pepper, and nutmeg.
Slowly whisk in milk and then parmesan cheese.
Add chicken to the cream sauce.
Serve over noodles.

Serves 6

Low Carb - Gluten Free Cinnamon Spice Muffins

Cinnamon Spice Muffins

Ingredients:
7 Truvia
3 droppers of Stevia (or 60 drops)
1 cup almond flour
1 heaping tablespoon cinnamon
¼ tsp. allspice
1 tsp. baking powder
¼ cup Greek yogurt
4 egg whites
1 bag of fresh cauliflower (12 oz.)



Directions:
Steam the cauliflower. When it is completely soft, drain in colander and press with a potato masher to squeeze out all of the liquid.
Wisk together the egg whites, yogurt, and cauliflower until there are no lumps.
Combine all of the dry ingredients.
Wisk the wet and dry ingredients together.
Spray mini muffin cups with olive oil, or use paper liners.
Spoon batter into muffin cups.
Bake at 400 degrees for 14 minutes.
Let set for 5 minutes, before removing muffins.
Cool on a wire rack.

Makes 12 mini muffins

Low Carb -Gluten Free Chocolate Cake for One person in One Minute!

Low Carb -Gluten Free Flourless Cake for One person in One Minute!

Ingredients:

½ oz. of Bakers chocolate (no sugar added, 100% cocoa)

1 tbsp butter

1 egg white

4 packets Splenda, or 1 full dropper of Stevia

1 tbsp of cocoa powder (no sugar added, 100% cocoa)


Directions:

- Melt Bakers chocolate and butter in microwave safe bowl for 30-40 seconds

- Stir in sweetener

- Whisk in egg white

- Add cocoa powder and mix until custard like consistency

- Place bowl in microwave and heat for 30 seconds

- Enjoy!

*Only 6 net carbs and 250 calories!!

Low Carb Pumpkin Pie with Sugar Free Cookie Fudge Crust

Crust Ingredients:

1 box Murray’s Vanilla Cream cookies
4 oz. (1/2 box) unsweetened Baker’s chocolate
1 stick butter
10 packets Truvia
2 droppers of Stevia
Directions for Crust:
Crush cookies
Melt chocolate and butter in the microwave.
Mix all ingredients and press into a pie plate.

Filling Ingredients:

15 oz canned pumpkin
2 eggs
2/3 cup almond milk
1/3 cup cream
¾ cup Splenda
¼ cup Truvia
2 droppers of Stevia
2 tsp. cinnamon
1 tsp. nutmeg
¼ tsp. ginger
¼ tsp. salt
¼ tsp. allspice

Directions for Filling:

Blend all ingredients well in a blender.
Pour into crust.
Bake for 15 minutes at 375 degrees.
Reduce heat to 300 degrees, and bake for an additional 30 minutes.