Fat Head Dough
- 2 Cups shredded mozzarella, divided
- 2 Tbs cream cheese
- 1 egg
- ¾ Cup almond flour
Soften (almost melt) the cheese in the microwave. 30 seconds from room temperature, or more from refrigerator. Beat the egg and mix into the cheese. Mix in the almond flour. It is perfectly fine to re-soften in the microwave if the mixture gets stiffer than you like.
Use like any other dough. Roll out to pizza crust, roll thin to make crackers, etc.
Cooking temperature in the oven is best at 425. Watch it carefully and remove the instant you see it turning tan with light brown edges if you want it soft. If you are making crackers, watch even more carefully to determine your own oven’s performance making them crispy without burning. Crackers will stay good to eat for at least a week, in my experience.
- use parchment paper to roll out, as this will stick to the rolling pin. Spray some nonstick or very very lightly oil the parchment paper if it sticks – it is mainly cheese, after all.
- line your cookie sheet with parchment paper so that the pizza crust, crackers, or whatever doesn’t stick and ruin your cooking enjoyment.
- I have deep-fried these as crackers, and find that any thinner than 1/8 inch just disintegrates in the fryer. If you do this, eat immediately (with home made sour cream ranch dip) as these deep fried ones don’t keep well.
There is no single source for this recipe. This is what works best for me, personally.
Avocado Crab Bowls
- 12 oz. lump crab meat
- 1/3 Cup greek yogurt
- 1/2 minced red onion
- 2 Tbs chopped chives
- 3 Tbs lemon juice
- 1/2 tsp cayenne pepper
- kosher salt – to taste
- 1 Cup shredded cheddar
- 2 avocados, halved and pitted
Combine crab , yogurt, red onion, chives, lemon juice, cayenne, salt.
Carefully scoop avocados to create bowls, leaving a thin border. Dice the avocado and fold (gently mix) into crab mixture.
Fill avocado bowls with crab mixture and top with cheddar. Broil to melt the cheese. Ready to enjoy immediately.
Source – cannot find original gourmet to credit.
Thai Red Curry
Keto Friendly – depends on coconut milk and sweetener
- 1 Tbs coconut oil
- 2 – 13.5 oz. cans of unsweetened coconut milk – be careful of carb content of the brand
- 3 Tbs Red Curry Paste
- 3 Tbs Fish Sauce
- 3/4 tsp onion powder
- 1 tsp minced garlic
- 1.5 tbsp sweetener
- 1 tbsp soy sauce
- 1/2 Cup fresh basil
- 1.5 lbs cubed boneless & skinless chicken – white or dark
- 8 oz sliced Portabella Mushrooms
- 1 lb sliced zucchini
- Salt and pepper – to taste
Use 1/2 Tbs of coconut oil to saute the garlic over medium heat for 30 seconds. Add vegetables to the garlic saute to preference. Use 1/2 Tbs of coconut oil to saute the chicken over medium high heat. When the chicken is thoroughly cooked, combine with vegetables. Add the curry paste until well mixed. Then add coconut milk, fish sauce, onion, sweetener, and soy sauce. Bring to boiling and then reduce to simmer for 10 minutes. Add basil and simmer an additional 5 minutes.
If you have a wok, and know how to use it, you can cook both the vegetables and chicken in it more conveniently and separately. Enjoy with riced cauliflower (or, rice, if you don’t care about carbs).
Jalapeno Chicken Thighs
- Chicken thighs
- 8 oz. package cream cheese
- 1/2 C mayo
- 1 (or more?) diced jalapeno pepper
- 1/4 Cup cheddar
- 1/4 Cup melted butter
- 1/4 Cup crumbed pork rinds
- 1/4 grated parmesan
Mix the cream cheese, mayo, jalapeno, cheddar. This is easier if you soften the cream cheese in the microwave.
Mix the butter, pork rind crumbs, parmesan.
Cook the boneless chicken thighs: covered backing pan at 425 F for about 20 min (or until actually just almost done). Reduce the over to 350 F. Top the chicken thighs with the cheese mixture and return to the oven uncovered. It should bubble and have some browning. Top with the pork rind mixture, and broil until browned.
- 4 oz. firm/slice-able chorizo
- 4 eggs
- 1 4 oz. can diced tomatoes
- Bell pepper
- Butter – enough to sautee the onion & bell pepper
- Seasonings: garlic, chili powder, black pepper, salt (to taste)
- Herbs: coriander, parsley
Cook sliced chorizo over medium-high heat in a large skillet until crispy. Add butter, onion, bell pepper and cook for about 5 minutes or until onion & bell pepper are tender. Add tomatoes and seasonings, reduce heat to medium and cook another 10 minutes.
Make a well and crack a whole egg into it for each egg. Reduce heat to low and cook about 5 minutes until almost “poached”, cover and cook another 2-3 minutes. When done, the yolk should still be runny. Top the dish with the herbs.
Big block of mozzarella
1 Cup almond flour
optional 1 Cup parmesan
Seasonings to taste (suggest garlic powder, “italian” blend, or whatever)
Cut the cheese into thick sticks. Freeze completely. Dredge in the beaten eggs, then in the almond flour. If you want to sift the almond flour together with paremesan, it is nice but not required for success. If you don’t, you will need more almond flour.
Freeze completely again. Fry them until awesome. Eat them – ALL of them.
This is the best balance between easy & tasty that I’ve used yet.
- 3 lbs pork shoulder or butt, cut to small pieces
- 1 onion, diced
- 6 cloves (or equivalent) crushed garlic – I use powder, about 1 tsp
- 3/4 Cup orange juice – I don’t use this at all due to the sugars, and it still tastes great
- 1/4 Cup lime juice
- 1 Tbs cumin powder
- 1 Tbschili powder
- 2 tsp oregano
- 2 tsp salt
- 1 tsp chipotle powder OR 1 tsp paprika and 1 tsp cayenne pepper
- 2 Tbs oil of your choice
Mix all the non-meat ingredients. Put the meat in a crock pot and pour the seasonings on it. Set it on low and cook overnight or all day. If you are nice, you can shred the pieces with a fork. If you are lazy, your eaters can do this on their plates. Don’t throw away the crock pot juice – use it as a gravy.
However, if you shred all the pork it is now ready to spread out on a cookie sheet to broil for about 5-10 minutes (depending on your oven). It is amazing, with crispy edges.
6. Shred the pork with two forks.
7. Serve carnitas in lettuce wedges or tortillas with your favorite toppings.
Source (I modified a bit of the instructions)
Chaffle (Cheese Waffle)
This is very popular as a substitute where bread would be expected. You will need a waffle iron, of course.
- 1 large egg
- 1/2 Cup shredded cheese – preshredded cheese is not Keto Compatible but is Keto Friendly due to the starches they dust with to keep clumping minimized.
- Tiny bit of salt
- Other seasonings as you wish
Beat the egg(s), add salt (& seasonings), beat some more. Add cheese, mix. Scoop into your waffle device and cook until crispy (or however you prefer the thing). Usually 3-4 minutes.
A Source Among Many
This is kind of a Greek comfort soup. Some other recipes call for adding chicken to the soup – cook the chicken parts of your choice in olive oil and add whole or diced, or whatever you wish.
- 1 Cup chicken broth
- 1 Egg
- Juice from 1/2 lemon
Beat the egg & lemon juice in a bowl. Add boiling broth, while continuously stirring/whisking.
Making homemade mayo is all technique. THE key is adding the oil slowly into the egg mixture. While this is not difficult or time consuming, if you follow this method, it is one step instead of repeatedly adding oil by using an immersion blender.
Ingredients for about 1 Cup of mayo:
- 1 egg
- 1 Tb (max) lemon juice
- 1 t (max) Dijon mustard – I do suggest using some
- 1 clove (equivalent) of garlic substance – I like the powder
- 1 cup oil – I like olive oil usually, but favorite is Avocado
- tiny bit of salt to taste
- some ground pepper to taste
Put everything in a bowl, without beating the egg. Put the immersion blender on top of the egg yolk and turn it on. Up & down motion (not swirl or side to side) will slowly bring the oil into the mixture. Once it is mayo-ish consistency, just mix it all up nicely for even flavor.