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Low-Carb Zucchini Crust Caesar Salad Pizza

 ​🍕 Low-Carb Zucchini Crust Caesar Salad Pizza: The Ultimate Healthy Pizza Makeover! ​Looking for a guilt-free pizza night? Our Low-Carb Zucchini Crust Caesar Salad Pizza is the perfect solution. It swaps out the heavy, carb-filled crust for a light, crispy zucchini base, then tops it with a fresh, creamy, and zesty Chicken Caesar Salad. It’s a complete meal that tastes indulgent but keeps your carbs low! ​📜 Ingredients ​A. For the Low-Carb Zucchini Crust ​2 medium Zucchini (about 3 cups, finely shredded) ​1 large Egg, lightly beaten ​1/2 cup Mozzarella Cheese, shredded ​1/4 cup Parmesan Cheese, finely grated ​2 Tablespoons Almond Flour (or Coconut Flour for a lighter base) ​1 teaspoon Garlic Powder ​1/2 teaspoon Dried Oregano ​1/2 teaspoon Salt ​1/4 teaspoon Black Pepper DOWNLOAD KETO COOK BOOK FOR QUICK WEIGHT LOSS 🥑📚👈 ​B. For the Grilled Chicken Topping ​1 large Chicken Breast, cut into 1-inch cubes ​1 Tablespoon Olive Oil ​1/2 teaspoon Smoked Paprika (optional, for flavour...

Keto snack bars

 Keto Snack Bars Recipe



Ingredients:

- 1 cup almond flour

- 1/2 cup coconut flour

- 1/2 cup unsweetened shredded coconut

- 1/4 cup chia seeds

- 1/4 cup flax seeds

- 1/4 cup pumpkin seeds

- 1/4 cup sunflower seeds

- 1/4 cup sugar-free chocolate chips

- 1/2 cup almond butter

- 1/4 cup coconut oil

- 1/4 cup erythritol or your favorite keto sweetener

- 1 tsp vanilla extract

- 1/2 teaspoon of salt



 Instructions:

1. **Prepare the pan** 

Line an 8x8-inch baking dish with parchment paper, leaving some overhang for easy lifting of the bars later.

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2. **Mix the dry ingredients** 

In a large mixing bowl, combine the almond flour, coconut flour, shredded coconut, chia seeds, flaxseed, pumpkin seeds, sunflower seeds, and sugar-free chocolate. Mix the chips. Stir until well combined.

3. **Heat the wet ingredients**

 In a small saucepan over low heat, melt together the almond butter and coconut oil. Stir in the erythritol and vanilla extract until the sweetener is completely dissolved.

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4. **Combine the ingredients** 

Pour the melted almond butter into the bowl with the dry ingredients. Stir until everything is well coated and combined.

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5. **Press into pan**

 Transfer mixture to prepared baking dish. Use a spatula or your hands to press it down firmly and evenly.

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6. **COOLING**

 Refrigerate the dish for at least 1-2 hours, or until the bars are firm and set.

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7. **Cut into bars** 

Once firm, lift the bars out of the dish using the parchment paper overhang. Cut into 12 equal-sized bars.



8. **Store** 

Store bars in an airtight container in the refrigerator for up to 1 week, or in the freezer for longer storage.



Enjoy your keto snack bars!

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