Low-carb keto pizza dough

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 Here is a simple and delicious recipe for **Low Carb Keto Pizza Dough**:  Ingredients: - 1 ¾ cups almond flour (finely ground) - 1 ½ cups shredded mozzarella cheese - 2 tablespoons cream cheese - 1 large egg - ½ teaspoon baking powder - ½ teaspoon garlic powder (optional) - ½ teaspoon Italian seasoning (optional) - Pinch of salt  Directions: 1. **Preheat the oven:** - Set your oven to 425°F (220°C). Line a baking sheet or pizza stone with parchment paper. 2. **Melt the cheese:** - In a microwave-safe bowl, combine the shredded mozzarella and cream cheese. - Microwave for 1 minute. Stir and microwave for another 30 seconds until melted and smooth. 3. **Mix the dough:** - Add the almond flour, baking powder, garlic powder, Italian seasoning, and a pinch of salt to the melted cheese. - Mix well, then add the eggs. Mix until a sticky dough forms. Use your hands or a spatula to knead the dough until completely incorporated. 4. **Shape the crust:** - Place the dough on a sh...
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Keto cappuccino slice recipe

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This recipe makes a delicious and refreshing keto-friendly treat with quite a twist. It has a nut and cocoa base filled with creamy coffee and topped with whipped cream.



**Ingredients**


**base on**


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* 1 cup (100 grams) pecans

* 1 1/4 cups (130 grams) almond flour

* 1 tablespoon unsweetened cocoa powder

* 1 teaspoon powdered stevia (or to taste)

* 1 large egg

* 2 tablespoons unsalted butter, melted


**COFFEE FILLING**



* 2 tbsp boiling water

* 2 1/2 teaspoons gelatin powder

* 250g cream cheese, soft and shredded

* 2 tablespoons of powdered stevia (or to taste)

* 1/3 cup (80 mL) strong espresso coffee, chilled.

* 1 teaspoon vanilla extract

* 300 ml heavy cream, whipped


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**Decorations (optional)**


* Whipped cream

* Cocoa powder

* Coffee beans



**Instructions**


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1. **Make the base** 

Preheat the oven to 180°C (350°F). Line a baking tin with baking paper. Grind the pecans into a fine crumb in a food processor. Mix the almond flour, cocoa powder, and stevia and pulse together.


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2. In a separate bowl, whisk together the eggs and melted butter. Add the wet ingredients to the dry ingredients and mix until a dough forms. Press the dough evenly into the prepared baking tin.


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3. Bake the base for 15-20 minutes or until golden brown. Remove from oven and let cool completely.

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4. **Make the coffee filling** 

In a small bowl, sprinkle gelatin powder over boiling water and let sit for 5 minutes to dissolve.


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5. In a large bowl, using an electric mixer, beat the softened cream cheese and stevia until smooth. Stir in the cooled espresso coffee and vanilla extract.

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6. Slowly stir in the dissolved gelatin until completely incorporated. Gently fold in the whipped cream until just combined.



7. **Assemble the piece** 

Pour the coffee filling onto the cooled base and spread evenly. Refrigerate for at least 2 hours, or until filling is set.


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8. **Serve** 

Slice the cappuccino and enjoy! Garnish with additional whipped cream, cocoa powder and coffee beans, if desired.


**Suggestions**



* For a stronger coffee flavor, use a stronger espresso or add a teaspoon of instant coffee powder to the filling.

* If you don't have stevia powder, you can use another keto-friendly sweetener of your choice, adjusting the amount to taste.

* Make sure the cream cheese is softened to room temperature for a smooth filling.

* This slice can be stored in the refrigerator for up to 3 days.

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