Ingredients:

• 2 and 1/4 cups of almond flour
• 1 tsp baking powder
• 1/2 tsp salt
• 3 tbsp Truvia Spoonable
• 1/4 cup granulated Xylitol
• 1/4 cup melted coconut oil
• 2 eggs
• 2 tsp vanilla extract
• 6 oz sugar-free chocolate chips

Instructions:
Preheat oven to 350. Mix the almond flour, baking powder, and salt. Add in the sweeteners, breaking up any lumps. Beat the eggs, coconut oil and vanilla extract in a separate bowl then blend it with the dry ingredients until it makes a soft dough. Add in the chocolate chips. Roll into small balls and flatten on a cookie sheet covered with parchment paper. Cookies will generally retain their shape and won’t rise or expand much while baking. Bake for 12-14 minutes until golden brown.

Perfect for the holidays (or any time of year), this is a crustless pumpkin pie recipe I’ve made several years in a row. It’s very creamy and rich tasting and you don’t even miss the crust.

Ingredients:

• 15 oz can of Pumpkin Puree
• 3 eggs
• 1/3 cup of Truvia Spoonable
• 1/2 tsp salt
• 1 tsp cinnamon
• 2 tsp pumpkin pie spice
• 3/4 cup heavy cream

Instructions:
Preheat oven to 350 degrees. Blend all the ingredients together. Pour into a greased pie glass pan. Bake for 30-40 minutes. Let cool and refrigerate overnight.

This recipe is our most popular post (when we previously posted it elsewhere). I have personally tried various versions of low carb pizza recipes, but nothing ever hit the spot until I created this one in 2013. It uses Carbquik which is a pretty decent baking mix considering how low in carbohydrates it is. You can purchase Carbquik on Amazon. The picture above is the actual pizza I made. This is as close as you’ll get to the real thing folks!

​Ingredients:

• 1 packet of active dry yeast (7 grams)
• 3/4 cup of  warm water
• 1 tsp of sugar (necessary for yeast)
• 2 1/2 cups of Carbquik
• 1 tsp garlic powder
• 1/4 tsp baking soda
• Olive Oil
• 1/2 cup of pizza sauce
• Shredded mozzarella cheese
• Pepperoni or other toppings

Instructions:
Soften yeast in water and sugar, let sit for a few minutes. Add the mix, garlic powder, and baking soda. Knead for two minutes. Roll into a 16″ circle with a rolling pin (using a little Carbquik to keep it from sticking). Put on a 16″ greased pizza pan and fold up the edges. Brush with olive oil and let it rise a little for 45 minutes. Preheat oven to 425 degrees. Add pizza sauce, cheese, and toppings. Bake in the oven for 12-15 minutes. Let cool for 5 minutes, then cut and enjoy!
Approximately 5 net carbs per slice. 

If you’ve been on a low carb diet for any length of time, you know that trying to eat Mexican food can be a challenge. Even though Mexican food includes many elements that are low in carbohydrates (such as beef, chicken, cheese, sour cream, and guacamole), they are often wrapped in high carb corn or flour tortillas and tortilla shells. This is a recipe for a low carb taco shell that you can fill with toppings of your choosing.

Ingredients:

• Sliced provolone cheese (find a brand that is 1 carb or less per slice)
• Parchment paper
• Toppings of your choice (seasoned ground beef, shredded cheese, lettuce, or fresh veggies)

Instructions:
Place one slice of provolone cheese on a square cut piece of parchment paper and place in microwave oven. Microwave the cheese for 45-60 seconds (depending on your microwave). Carefully remove the cheese and parchment paper and fold the cheese until it makes a taco shape. Remove the cheese from the paper and set aside the shell to cool. Repeat and make as many taco shells as you’d like. Fill with meat, cheese, lettuce, and veggies.