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I have tried several different recipes to come up with Taco Seasoning. Some of have been close, and tasty, and some – not so much.
After trying several I put together what I liked from all of them and adjusted where the directions were less than keto friendly. I don’t know about you, but I love taco’s and the store bought packages just aren’t conducive to this way of eating. If you like a bit more spice in your seasoning, add a little more cayenne!
I hope you enjoy this as much as we do!

Ingredients:
  • 1/4 teaspoon xanthan gum
  • 2 teaspoons chili powder
  • 1.5 teaspoons dried minced onion
  • 1.25 teaspoons salt
  • 1 teaspoon paprika
  • .75 teaspoon crushed beef bullion cube
  • 1/2 teaspoon cumin
  • 1/2 teaspoon oregano
  • 1/4 teaspoon sweetener (Swerve)
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon garlic powder
  • dash onion powder
  • ½  Cup Water
  • 1 pound meat (Ground Beef, Chicken, Pork etc)
When making this , its made a little different. I wanted to make sure I avoided the mass amounts of grease that browning hamburger can make (Depends on the kind of meat you are making) so I partially cooked the burger, drained it, then put all of the ingredients above in with the meat and mixed and cooked it the rest of the way.
The original recipe has you mixing all of the ingredients in with the raw meat and cooking it that way, however, if you are using a particular fatty meat – Keto or not – that personally would make me gag. LOL
So Enjoy! Let me know how you like it!
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Inspired by: gnom-gnom.com

Yes. You all are probably thinking that I am crazy for even boasting that this is the best recipe. But Really, it is that good! My husband and I liked it so much we immediately bought a tortilla press. We have made this many times and shared it with friends. So far, all good reviews.
Another great option – fry them in lard! They crisp up beautifully. Just don’t fry them too long as they do burn quickly. These end up being perfect for home made salsa!
Ingredients:
  • 190 g almond flour
  • 50 g coconut flour
  • 4 teaspoons xanthan gum
  • 2 teaspoon baking powder
  • 1 teaspoon salt
  • 4 teaspoons apple cider vinegar
  • 2 egg lightly beaten
  • 6 teaspoons water

Directions:
  1. Place Almond FlourCoconut Flour, Xanthan Gum, Baking Powder and Salt in a food processor and blend until fully integrated.
  2. Mix the Eggs and water together and lightly beat
  3. Turn the food processor on and add the Apple Cider Vinegar. Wait about 10 seconds and then add the egg and water mixture.
  4. Continue to blend until dough forms
  5. Remove from the food processor and wrap in plastic wrap.
  6. Kneed lightly to get all air bubbles out and incorporate into a solid ball.
  7. Refrigerate for approximately 15-20 minutes or up to 2 days.
  8. Split the dough into 16 equal parts
  9. Flatten into a 5″ circle
  10. Heat a skillet to medium-high. This is very important as lower heat will dry out the tortilla.
  11. Heat the Tortillas for about 30-40 seconds on each side. Longer will make the tortilla’s less soft, more brittle

Recipe Makes: 16 Servings
Nutrition per Tortilla
  • Calories: 90
  • Total Fat 7g 9 %
  • Total Carbohydrate 4.4g 1 %
    • Dietary Fiber 2.4g 10 %
    • Sugars, other 2g
    • Net Carbs 2g
  • Protein 3.8g 5 %
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Missing that Creole flavor? A friend of ours was telling us about something his wife had made with ground sausage and shrimp. My imagination ran a bit wild and all i could think of was Gumbo and Gazpacho. Not really sure how I got to this spot in the thought process, but that’s the joy of creating different recipes!  I am not the best at naming different concoctions – so if you all think of something better to name this thing, let me know 🙂
Mr. Junkie was very happy and had a large amount! “Comfort Food!” is what he called it. I am sure we will be making this quite a bit! It was very filling!
We put ours on a bed of fried cabbage, but you could use all kind of things instead of cabbage! Try Riced Cauliflower instead!
Ingredients:
  • 336 g Ground Pork Sausage; 1 tube
  • 340 g Medium Shrimp; 1 bag, tail removed
  • 160 g Green Bell Pepper
  • 60 g Onion
  • 3 Tbsp Tomato Paste Concentrate
  • 2 tsp Tony Chachere’s Creole Foods Spice
  • 1/2 tsp Salt
  • 1 Tbsp Minced Garlic
  • Bay leaf
  • 480 g Chicken Broth
Directions:
  1. Fry the ground sausage until cooked through
  2. Drain some of the fat (optional)
  3. In a blender, combine the tomato paste, broth, onion and green pepper. Blend until mixed into a sauce consistency.
  4. Pour the tomato mixture into the pan with the ground sausage
  5. Add in the spices and seasonings
  6. Cook down until sauce is thick (to your liking)
  7. Add shrimp
  8. Stir and cover for approx. 5 min
  9. Serve over a bed of fried cabbage, cauliflower or any other choice
Serves: 4
Nutrition Facts per Serving: 
  • Calories 427
  • Total Fat 28.9 g
  • Total Carbohydrates 6.6 g
    • Fiber 1.1 g
    • Sugar 5.6 g
    • Net Carbohydrates 5.5 g
  • Protein 31.1g
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My husband always talked about how much he liked pecan pie. He has been a real trooper and limits himself with things since I was diagnosed with diabetes. Now that we are both following keto Pecan Pie was a bit out of reach. These things, are very impressive! Very Very good. Sure to cause heartburn in those that get it from sweets!

We did not use the full amount of sugar, and I'm really glad we didn't. They are very sweet! This recipe comes from All Day I Dream About Food. She really is impressive and I recommend reviewing some of her other recipes as well!

INGREDIENTS
CRUST
  • 1 1/4 cups almond flour
  • 1/4 cup Swerve Sweetener
  • 1/4 tsp salt
  • 1/4 cup butter, chilled, cut into small pieces
PECAN PIE FILLING
  • 1/2 cup butter
  • 2/3 cup powdered Swerve Sweetener
  • 2 tsp Yacon syrup (optional, helps with color and flavor)
    • I did not have Yacon Syrup and instead used Black Strap Molasses
  • 1 1/2 tsp vanilla extract
  • 1/2 cup heavy whipping cream
  • 2 large eggs
  • 1/4 tsp salt
  • 1 cup pecans, lightly toasted
  • 2 ounces Lily's Dark Chocolate, chopped
INSTRUCTIONS
Crust:
  1. Preheat the oven to 325F.
  2. In a food processor, combine the almond flour, sweetener, and salt. Pulse a few times to combine. Scatter the butter pieces over top and pulse until mixture resembles coarse crumbs.
  3. Press into the bottom of a 9x9 inch pan and bake 12 minutes or until the edges are just turning golden.
Pecan Pie Filling:
  1. In a medium saucepan over low heat, melt the butter. Stir in the powdered sweetener and Yacon syrup and whisk until well combined. Remove from heat.
  2. Whisk in the vanilla extract and cream. Add the eggs and salt and whisk until fully incorporated.
  3. Scatter the pecans and chopped chocolate over the crust and pour the filling overtop. Bake 20 to 25 minutes, until the filling is mostly set (if you want them gooey, make sure the middle still has a little jiggle to it when the pan is shaken).
  4. Remove and let cool at least 30 minutes before cutting into bars.
by Carolyn
Nutrition Facts: Per Serving (1 bar)
Servings per Recipe: 16
  • Calories: 222
  • Fat: 21.12 g
  • Carbs: 4.92g
  • Fiber: 2.24g
  • Protein: 3.65g

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This was an excellent recipe! I do have a couple notes that I would review prior to making this. It can help avoid some of the ‘odd’ taste of using Cloud Bread as a base. But it honestly is a fantastic recipe! And Keto friendly to boot!  Of course that all depends on what you put on your pizza!

Let us know what you think!  The recipe came from All Day I Dream About Food. She really is a genius in the kitchen and I highly recommend you visit her blog. She also have cook books available!


Ingredients:
  • 8 ounces cream cheese, softened
  • 1/4 cup butter, melted
  • 3 large eggs
  • 3 tbsp half and half (or 2 tbsp cream and 1 tbsp water)
  • 1 cup whey protein isolate
  • 2 tsp baking powder
  • 1/2 tsp garlic powder
  • 1/4 tsp cream of tartar
  • 1/4 tsp salt
Directions( My directions are different from the original recipe - Please review the directions from the original recipe as well)
  1. Place the first 4 ingredients in a mixer and mix until well combined.
  2. Add in remaining ingredients and mix for approx 30 seconds until well combined
  3. Place mixture in a greased oven safe skillet and spread out evenly.
  4. Bake 350 degrees for about 15-20 Minutes. (Lightly Golden top and edges)
  5. Pull out of the oven and add your toppings
    1. This is Where I would recommend doubling up on the sauce. Some of it will soak into the bread and the added moisture works great with this.
  6. Once your toppings are assembled bake for another 10-12 minutes.
  7. If you like a crispy top bake for the 10 minutes and place on broil until you get the desired topping result.
Nutrition Facts are from All Day I Dream About Food. 
Serves 8.
  • Calories: 364
  • Fat: 25.73g
  • Carbs: 4.26g
  • Fiber: 0.14g
  • Protein: 20.82g

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This was a quick little creation that sounded really good. I used to love jello powder in cottage cheese mixed with fruit, but that has far too many carbs than I care to even think about.
These little things are great in a pinch and a fat bomb to boot! I've made them a couple times now and they are almost addicting!
Whats great is you can make these in any flavor you choose! Don't want to use pre-packaged jello? use gelatin or Xanthan gum and different flavors! The sky is the limit! Let your imagination run wild!
We would love to hear what you tried with yours!

Coconut Rolled Jello Fat Bombs

Servings20 Fat Bombs
Ingredients
  • oz Cream Cheese Softened
  • 8.5 g Sugar Free Jello- Any Flavor
  • cup Unsweetened Coconut Flakes
  • 1 packet Stevia
Directions:
  1. Soften the Cream Cheese
  2. Add the SF Jello and Stevia packet and mix well
  3. Chill in the refrigerator for approximate 10-15 min. This will allow the mixture to be more easily formed into balls.
  4. Roll mixture into 1" balls and then roll through coconut flakes to coat.
  5. Store in the fridge and enjoy!
Alternate options: Roll in ground almonds or almond flour. This option is one of my favorites.
Makes: 20 Fat Bombs
Nutrition Facts per Jello Ball:  (Coconut Jello Fat Bombs)
  • Calories: 50
  • Fat 4.5g
  • Carbohydrate 0.7g
    • Dietary Fiber 0.2g
    • Sugars, other 0.6g
      • Net Carbs: 0.5g
  • Protein 0.9g

Almond Coated Jello Bombs


Ingredients
  • oz Cream Cheese Softened
  • 8.5 g Sugar Free Jello- Any Flavor
  • 1/2 cup Unsweetened Coconut Flakes
  • 1 packet Stevia
  • 1/2 cup Almond Flour (Not likely to use all of it)
Directions:
  1. Soften the Cream Cheese
  2. Add the SF Jello and Stevia packet and mix well
  3. Chill in the refrigerator for approximate 10-15 min. This will allow the mixture to be more easily formed into balls.
  4. Mix in coconut flakes,
  5. Roll mixture into 1" balls and then roll through coconut flakes to coat.
  6. Store in the fridge and enjoy!

Serving Size: 1 Serving (21g)
Recipe Makes: 20 Servings
Nutrition Per Serving: (Almond Coated Jello Bombs)
  • Calories: 56
  • Total Fat 4.9g
  • Total Carbohydrate 1g 
    • Dietary Fiber 0.5g
    • Sugars, other 0.5g
      • Net Carbs: 0.5 g
  • Protein 1.5g
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Great Pizza Snacks to help curb those pizza cravings or just finger food or H'orderves for a get together.  These ended up being fairly easy to make and were quite tasty.
These even lend themselves to being more creative by adding in some peppers, black olives, onions, maybe even some spinach and other items! The sky is the limit! What would you like on your pizza bites?
For these ones I put a few pieces of mushrooms and yellow pepper.

Servings: 12 Snack bites
Ingredients:
  • 60 g shredded cheese
  • 1 Egg
  • 66 Slices Pepperoni
  • 1/2 tsp Oregano
  • 1/2 tsp Basil
  • 2 Tbs Pizza Sauce
Directions:
  1. Warm the pepperoni up slightly as it makes it easier to fit into the smaller muffin tins.
  2. Place 3 pepperoni slices in each section of the muffin tray.
  3. Mix the cheese, egg, basil and oregano.
  4. Divide the cheese mixture equally in the muffin cups
  5. If you are adding in vegetables, add these on top.
  6. Bake for 5-7 minutes at 450 degrees F.
  7. Let sit for 3-5 minutes before pulling the pepperoni cups from the tin.
  8. Place a dollop of pizza sauce on each cup and enjoy!

Nutrition Facts
Serving size: 1/12 of a recipe (0.8 ounces).
Amount Per Serving
  • Calories 76.51
  • Total Fat 6.78g
  • Sodium 242.48mg
  • Total Carbohydrates 0.89g
    • Fiber 0.05g
    • Sugar 0.02g
    • Sugar Alcohols 0g
    • Net Carbohydrates 0.84g
  • Protein 1.72g
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These turned out fantastic and were demolished rather quickly. A Great low carb snack or even great as a lunch!  I hope you enjoy these as much as we did!
Servings
Servings: 12
Yield: 12 Pinwheels
Cooking Times
Preparation Time: 10 minutes
Inactive Time: 30 minutes
Total Time: 40 minutes
Ingredient
  • 2 slices Turkey Lunchmeat
  • 5 Tbs Cream Cheese
  • 4 Strips of bacon
  • 1 small Avocado
  • 1 tsp Ranch Seasoning Mix (Home Made or Store Bought)
  • 1/2 can of Black Olives
Directions:
  1. Cook and crumble bacon (optional to leave in strips)
  2. Slice Black Olives
  3. Dice Avocado
  4. Mix cream cheese with ranch mix.
  5. Spread Cream Cheese Mixture on to the turkey
  6. Layer in the avocado, bacon and black olives.
  7. Roll up using cling wrap and refridgerate for 30 min
  8. Cut and serve.

Nutrition Facts
  • Serving size: 1/12 of a recipe (1.7 ounces).
Amount Per Serving
  • Calories 187.57
  • Total Fat 19.5g
  • Total Carbohydrates 2.08g
  • Fiber 1.37g
  • Sugar 0.3g
  • Sugar Alcohols 0g
  • Net Carbohydrates 0.71g
  • Protein 1.36g
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 I honestly don't know how I survived before acquiring a stand mixer! There are several other brands out there, but nothing compares to a KitchenAid. There are a wide range of attachments that you can add to your mixer which makes it a platform you can build to meet your needs. I personally don't enjoy clutter on my kitchen counters so most everything has a home in a cabinet somewhere, but my KitchenAid has its own esteemed place on display.


We purchased our Artisan series 5 Quart Tilt-head mixer in Imperial Grey used but in great shape. I don't the the previous owners ever really used it. The finish on it is textured and feels very durable. We decided on this finish due to its easy cleanup and the matte finish does not show fingerprints. It comes with a 5 Quart mixing bowl with handle and three mixing attachments. The included attachments will handle most of the mixing jobs that you can throw at them. There is a  for whipping and mixing, a dough hook for kneading, and a beater for....beating?

The mixer itself is very heavy and weighs in at nearly 25 lbs. The head tilts up so that you can lock in the mixing bowl or change attachments. Care should be used when moving the mixer. Make sure that if you grab it by the head to move it, that the head is locked in place. If not, the base will drop down you can spill things out of the bowl. One locked in, you turn the mixer on by moving the sliding switch on the left side towards the front of the mixer. This is a 10 speed mixer and the switch has little clicks along the way to help you know what speed you are in. The mixing attachment will spin and also orbit around the bowl.

The power of a KitchenAid mixer is hard to compare if you have only used a hand mixer before. Heavy or dry ingredients just don't slow it down. It just powers through mixing things, even heavy things like cookie doughs.

Kitchen-Aid Attachments

As I mentioned above, Kitchen-Aid mixers are designed so you can add attachment to increase the usefulness and versatility. Kitchen-Aid stand mixers are compatible with attachments made all the way back to the current versions design in 1937. This means there are 80 years worth of attachments out there just waiting to be discovered and put to work in your kitchen. I don't use a lot of attachments for my Kitchen-Aid yet, but there are two items that I do use a lot.

Kitchen-Aid Flex-Edge Beater



The first is a Flex-Edge Beater which helps scrape the sides of the bowl while mixing. This Beater has a rubber wiper on one side that helps incorporate things stuck to the side of the bowl back into the mix. And it keeps me from having to take a rubber spatula to the bowl while mixing. I can walk away and do other stuff. I believe Kitchen-Aid sells a flex-edge with two rubber wipers also, but I have not ordered one of those yet.

Kitchen-Aid Pasta Roller & Cutters


A pasta roller? On a Keto diet? We received a pasta set as a gift. We used them a few times to make fresh fehttuchini and soup noodles back before starting our Keto adventure. Since going Keto, we stashed our pasta kit in the back of the cupboard and forgot about it.

Our pasta kit has two main parts, a fehttuchini cutter and a dough roller. The dough roller has five thickness settings which gives you control over how thick your doughs are. Like I said, we had stashed our kit in the back of the cupboard thinking we wouldn't really ever use them again. But then Mrs. Recipe Junkie found some recipes for crackers and tortilla chips. We were struggling to roll out the crackers to a consistent thickness.

Pasta attachments are meant to be kept dry. As such you can wipe down with a slightly damp cloth after use, but you should never wash them. And if you are following the directions with them, you should never really need to.

Our Attachment Wish List

There are a huge variety of attachments that we want to add to our collection. There is an ice-cream maker that we want to get to make Keto friendly deserts. I would also enjoy a meat grinder to make sausages and jerkies without having to pull out my big grinding setup.

Another essential attachment for a Keto kitchen is a Spiralizer so you can make Zoodles!
If you don't already have a stand mixer of some type, a KitchenAid should be your top priority. It will change the way you cook!
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This is quite the treat, tastes like your normal bars with an 'Almond Joy' twist. This little bit makes a surprising amount and will surely be a hit with guests!
Another great perk - this is SUPER simple to make! Very few dishes and tastes like it would take much more effort!
Servings: 8
Cooking Times
  • Preparation Time: 5 minutes
  • Inactive Time: 20 minutes
  • Total Time: 25 minutes
Ingredients
  • 1 cup Lilys Stevia-Sweetened Chocolate Chips
  • 1 Tbs Coconut Oil
  • 1 cup Sliced Almonds
  • 1/4 cup Unsweetened Coconut Flakes
  • Coarse Pink Salt or Sea Salt for Sprinkling
Directions:
  1. In a microwaveable container, melt chocolate chips with coconut oil. Start with 1 minute, stir, then stir every 30 seconds until smooth.
  2. Add sliced almonds and stir well.
  3. Spread mixture onto a parchment or wax paper
  4. Sprinkle with coarse salt and unsweetened shredded coconut
  5. Freeze for 20 minutes.
  6. Break into bite size pieces.
  7. Store in fridge or freezer.

Nutrition Facts
Serving size: 1/8 of a recipe (0.5 ounces).
Amount Per Serving
  • Calories 74.55
  • Total Fat 6.81g
  • Sodium 59.08mg
  • Total Carbohydrates 3.73g
    • Fiber 1.53g
    • Sugar 0.32g
    • Sugar Alcohols 0.76g
    • Net Carbohydrates 1.44g
  • Protein 1.81g
Recipe Type: Dessert
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These babies may not look all that appetizing (apart from the bacon!) but they are fantastic. I could
eat 20 of them in a sitting if I was my pre-keto self. They are the "pringles" of snacks! Once you pop - you can't stop!
You might know these by another name but I've always heard them called 'Grasshoppers'.  Bacon wrapped, cream cheese filled jalapeno poppers!
They are extremely easy to make and the crunchier you get the bacon the better these taste! I missed the beer battered deep fried version of jalapeno poppers, but these quickly took over my hear!
Ingredients:
  • 5 jalapenos sliced in half lengthwise and gutted
  • 3/4 c. Cream Cheese (Philadelphia seems to have the least carbs)
  • 5 Strips of Bacon
Directions:
  1. Prepare your jalapenos (Slice, Gut, get rid of seeds and ribs)
  2. Fill with cream cheese
  3. Wrap with 1/2 strip of bacon
  4. Place on a broiler pan and bake at 375 degrees until bacon is almost done 6-10 min
  5. Turn oven to broil and broil for 2-4 minutes to crisp up the bacon
  6. Let cool and enjoy!
  7. Makes 10 Grasshoppers
Nutrition: Per Popper
  • Calories: 81.5
  • Fat: 7.4g
  • Carbs: 1.5g
  • Fiber: 0.4 g
  • Protein: 3.8 g
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I have tried the pork rind puppy chow and it is surprisingly good. However, it does not keep very well and ends up turning the pork rinds a bit soggy/stale after a day or two.
So I figured I'd try something a bit different. I've seen others use a blend of nuts, so here is mine :)  I hope you enjoy it!



Servings
Servings: 18
Ingredients
  • 115 g Chopped Walnuts
  • 115 g Almonds
  • 115 g Pecans
  • 115 g Peanuts
  • 9 oz Lilys Stevia-Sweetened  Dark Chocolate Chips
  • 1 Tbs Butter or Coconut Oil
  • 190 g Sugar Free Peanut Butter
  • 230 g Unsweetened Shredded Coconut
  • 2 tsp Vanilla
  • 1 tsp Salt
  • 2 Tbs Erythritol
  • 2 tsp Stevia
  • 70 g Almond Flour
Directions:
  1. Melt Butter, Chocolate and Peanut butter
  2. Add Nuts, Sweetener and Shredded Coconut
  3. Mix well and spread out onto parchment lined baking sheet.
  4. Set in refrigerator for 5-10 min
  5. Sprinkle with almond flour & Salt. Break up the mixture and continue sprinkling with more almond flour as you go, to coat the puppy chow.
  6. Note: You may not need all of the almond flour. Alternate Options is peanut flour or a light powdered sweetener.
  7. Keep refrigerated.

Nutrition Facts
  • Serving size: 1/18 of a recipe (2.5 ounces).
Amount Per Serving
  • Calories 390.83
  • Total Fat 51.13g
  • Sodium 226.25mg
  • Total Carbohydrates 19.6g
    • Fiber 7.54g
    • Sugar 2.99g
    • Sugar Alcohols 4.37g
  • Net Carbohydrates 7.69g
  • Protein 10.02g
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I love crunchy pizza crusts. Much like what a tombstone pizza or jacks pizza would result in. I have been working on making something that is more similar. While this doesn’t quite hit the mark, I feel it is close. It does have a crunchy outer crust to it.  Take it for a test run! Let me know what you think!
I will be continuing my ventures to find the perfect “Tombstone” style crust, but for now, this is pretty darn good!
Keep in mind that the nutrition facts are only for the crust. Be sure to add the macros for whatever you put on it 🙂  This recipe would likely make a good breakfast crust as well!!
Ingredients:
  • 3 oz cream cheese, softened
  • 80 g Mozzarella Cheese, Shredded
  • 1/4 cup butter, melted
  • 2 large eggs
  • 30 g Almond Flour
  • 68 g Whey Protein Powder
  • 1 tsp garlic powder
  • 1/4 tsp salt
  • 1 tsp onion powder
  • 1 tsp baking soda
  • 1 tsp Oregano Leaves, crushed
  • 1/2 tsp basil, chopped
Directions:
  • Place cream cheese and mozzarella in a microwave safe bowl. Heat in 30 second bursts. Stir with each increment until well blended.
  • Add in melted butter and stir
  • Add in eggs and stir
  • Add remaining ingredients and stir until well incorporated.
  • Grease a 12″ cast iron pan and place dough in pan. The dough will be fairly sticky.
  • Spread the dough out evenly and bake at 375 degrees F for 15-20 min.
  • Place toppings on your crust and return to the oven to melt the cheese.
  • Note: If you like a crispier top to the pizza toppings, place on broil for a few minutes.
Servings: 8
Amount Per Serving
  • Calories 191.1
  • Total Fat 30.05g
  • Sodium 439.95mg
  • Total Carbohydrates 2.31g
    • Fiber 0.73g
    • Sugar 0.41g
    • Sugar Alcohols 0g
    • Net Carbohydrates 1.58g
  • Protein 12.9g
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I haven’t had Malt-O-Meal or Cream of Wheat in over 7 years since being diagnosed diabetic. I found a recipe that called for defatted almond flour and was not about to invest in even more ingredients that cost more or had fewer uses or anything else that I had to order. (I’m lazy and cheap like that.)  So I played around with the idea of that recipe and came up with this recipe.
This is already a quick favorite of mine. Its great with berries sprinkled in and a little bit of sweetener.
Servings: 2
Yield: 3/4 C. Servings
Cooking Times
Preparation Time: 5 minutes
Cooking Time: 5 -10 minutes
Total Time: 15 minutes
Ingredients
  • 45 g Almond Flour
  • 16 g Coconut Flour
  • 8 g ground Golden Flax Seed
  • 1.5 cups water
  • 1 Egg (large)
  • 2 Tbsp Heavy (Whipping) Cream
  • 1/2 Tbs Butter
  • dash of Salt
  • 1 tsp Vanilla
Directions:
  1. In a sauce pan, combine the almond flour, coconut flour, golden flax seed, water, salt and egg.
  2. Mix well and place on low heat.
  3. Continue to stir until the mixture begins to bubble.
  4. Turn off the heat and stir in vanilla.
  5. Stir in butter and Heavy whipping cream
  6. Add extras to suit taste

Nutrition Facts
Serving size: 1/2 of a recipe (8.3 ounces).
  • Calories 314.9
  • Total Fat 119.52g
  • Sodium 160.4mg
  • Total Carbohydrates 11.73g
    • Fiber 6.34g
    • Sugar 1.67g
  • Net Carbohydrates 5.39g
  • Protein 11.14g
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Yes, This is a common recipe with a lot of controversial views. I am actually one of those people that HATE mashed cauliflower. But I watched a few videos on what everyone does to make theirs and figured I’d try it again.
It honestly did not turn out bad this time. In the past when I tried to make this, after a few bites, I couldn’t take anymore with out wanting to toss it across the room.  This time, it was great. There are a few things I did that I haven’t seen on other peoples recipes for it.
Maybe it will work for you.
Ingredients
  • 1 Head of Cauliflower
  • 1/4 c. Butter (maybe more- Excellent with Kerry Gold!)
  • Salt & Pepper to taste
  • 1 T Nutritional Yeast Flakes
  • 1/8 tsp Xanthan Gum
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Chickens Soup Base( I like Orrington Farms)
  • 1.5 – 2 Tsp Parsley
Directions:
  • Chop Cauliflower into even sizes florets.
  • Steam Cauliflower for about 10 min or just under fork tender.
    • Steaming too long will make the end result very watery
  • Place Cauliflower and butter into a food processor
  • Blend until smooth
  • Add in the remaining ingredients and mix well
  • ENJOY!
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Our trusty old food processor recently went to its grave. To be honest, we rarely used it because it didn't work well and was loud beyond the point of obnoxiousness to being downright painful. The plastic was discolored from too many trips through our dish-washer and the bearings were also shot.
Mr. Recipe Junkie and I spent a lot of time looking at food processor reviews on other blogs and on Youtube. It became clear that if we wanted something that worked well and would last, we would need to spend some money. We came across different food processors ranging from your typical $40 models sold at the big box stores to high-end professional models. Several reviewers gave the Cuisinart Custom-14 high marks so we bit the bullet and ordered one online. Two days later our new machine arrived (Thanks Amazon Prime!).

Parts and Build Quality

This thing is a tank! The base alone weighs over 12.5 lbs. It measures out at 12.6 x 16.6 x 9.3 in. The official model number is DFP-14BCN. Our Custom-14 came with a chopping blade, a slicer, and a shredding attachment. The bowl will hold 14 cups of veggies or 3 cups of liquid. Sadly, our unit did not come with any storage options for the discs, stem, or chopping blade. Cuisinart does sell a Blade and Disc Holder which I guess is going on the Wish list.
As I mentioned, this machine is heavy. It feels like a solidly put together hunk of machinery. The base has 4 suction cup feet that grip down the counter very well and really help keep the processor in place.

There are only two buttons on this whole processor. There is an "On" button that clicks down and keeps the machine running. The other is "Off-Pulse" which will kick the On button back up. Holding down the Off-Pulse button does exactly what you would think it does. The buttons are easy to press and have a firm, mechanical feel to them. They feel solid and give great tactile feedback when you use them and have a pleasant "thunk" when you use them.
The bowl, lid, and pusher are a clear plastic that have a slight gray smoke tint to them. Again, all the parts feel very solid. None of them flex or make creaking sounds when putting parts together.
How blades and attachments actually connect on the Custom-14 is the biggest area that Cuisinart has diverged from the cheaper food processors.  Our old processor had a small bronze bearing in the bowl cover, and the blades had a little metal pin that would ride in that bearing. There was also a plastic covered drive shaft that would clip into the bottom of the bowl. When you attached the bowl to the base, that plastic part out connect the motor in the base to the bade. This was my least favorite part of the old machine. That plastic drive shaft part would get lodged into the food bowl and you had to twist with all your might to get it to pop loose. It had little plastic bits that started breaking off.
The Cuisinart is a whole different animal. There are no bearings that attach to the bowl or the blade.A drive shaft sticks up from the base through the food bowl. The blades slip onto this drive shaft. This setup is a lot simpler with less moving parts. That also means less to go wrong!
The chopper blade is the attachment that we use the most. We wanted a chopper that would do a couple things really well. We wanted a blade that would sit close to the bottom  of the food bowl. This would mean less unprocessed food at the bottom of the bowl under the blade. We also wanted the tips of the blades to be very close to the sides of the bowl, also to minimize the amount of unprocessed food was left. The Custom-14 hits it out of the park in both of these areas. The chopper blade leaves no food behind! The blades are also angled enough to really get stuff moving around in the bowl.

WARNING: There are two types of blade that came out for the Custom-14. They have issued a recall for the original blade style as there is a weak point where the blade can come apart. Please check the Cuisinart website to ensure you have the newer style blade.
Our machine came with two food processing disks in addition to the chopper blade. One disk is a 4mm slicer and the other is a medium shredder. Both these discs connect to a plastic shaft called a "Stem" that in turn connects to the shaft that comes up from the base into the food bowl. The discs themselves have little metal weights on the bottom that help balance them as they spin. Just like the chopper blade, these discs are super sharp and care should be used when handling and washing them. For the slicer discs, Cuisinart makes a variety of thicknesses including 2mm Thin, 6mm Thick, and 8mm Extra Thick. There are also other discs including a Fine Grater, Fine Shredder, and a French Fry Cutter.

When mounted to the stem, these disks ride very close to the food bowl cover. This means when you feed veggies in to chop or shred, not very much is left bouncing around unprocessed in the top of the machine.
Veggies and ingredients can be fed into the food bowl through an opening in the food bowl cover. This opening has a two-piece "Pusher"which also acts like a safety mechanism. The Pusher has a metal rod that sticks off the side which allows the machine to turn on when inserted into the food bowl cover. The food processor will not turn on unless that rod is inserted. Removing the pusher to feed veggies in will turn off the processor. This is where the two-piece design comes in. Remove the rod-shaped center of the Pusher which is twist locked in and it allows you to feed veggies in while keeping the Pusher in place. Genius!

Ease of Cleanup

Cleaning the Custom-14 is pretty straight-forward. The design team obviously put a lot of effort and thought into ease of cleaning. They minimized areas that normally catch food bits like the inside of the food bowl lid where the opening is.
The chopping blade is ridiculously sharp! Please use caution when handling these blades. Cleaning the blade the first time was a learning experience for Mr. Recipe Junkie. We quickly learned to use a bristled brush to clean the blade as a washcloth catches on the fine serrations of the blade and pulls threads out.
I recommend spraying all the parts down in the kitchen sink immediately after each use. This makes cleanup much easier when you do go through and wash up your dishes. All the parts except the base are listed as dishwasher safe. We haven't tested that though, as our dishwasher leaves spots and film all over everything and we keep this guy on the counter where everyone can see.

Pro's And Con's

Pro's

  • Excellent build quality
  • Huge food bowl
  • Clever design features
  • Satisfying button clicks
  • Easy cleanup

Con's

  • Expensive!
  • Did I mention how sharp it is?
  • Did not come with attachment storage
Overall, I would HIGHLY recommend the Cuisinart Custom-14 if you are in the market for a new food processor. This is a kitchen appliance that you will buy once and should last a very long time. While it is expensive initially, in the long run it will be cheaper as you wont have to replace it every few years like cheaper models.
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