Hey there everyone! Has anyone else been craving carby-goodies lately? Sometimes a girl just wants a greasy slice of pizza…or a gooey cinnamon roll!! Well this week, we (Nitty & Gritty) decided to do a collaborative post that might help you out with your yen for some junk food. We got together and made a fantastic Keto friendly meal…even dessert…and it was so good that we wanted to share it with y’all. (In case you don’t know what Keto is, click here to read more on it, but basically it is a very low carb, high fat way of eating that will help you lose weight and correct some health issues that you may be having.)
Both us have been seriously craving pizza lately, so we took to Pinterest and found a pizza crust recipe that is not only Keto approved, but it also looked fairly easy to prepare, and came with some great reviews. We made an Amish Broccoli Salad for a side, and then we finished the whole thing off with some low-carb (yes, also Keto approved) cinnamon rolls. So, below we have shared each recipe, step-by-step, with pictures and everything. We made it all from scratch, and we ate it up…because it was so delicious. 🙂
1. Amish Broccoli Salad
This salad is a people pleaser. It is seriously delicious…and you won’t be able to stay out of it! Pictured above are the ingredients that we used to make ours. We have listed them below, followed by the how-to instructions. Enjoy!
- 2 bags fresh broccoli/cauliflower medley (cut into bite-sized pieces)
- 1 package uncured bacon (fried crisp and crumbled)
- 1/2 large red onion (diced)
- 1 brick of sharp cheddar cheese (cubed into bite-sized pieces)
- 2 TBSP white distilled vinegar
- 1 cup mayonnaise
- 1/2 tsp. Pyure sweetener (possibly a little more)
Toss the salad ingredients until everything is evenly distributed. In a small, separate bowl, whisk together mayonnaise and vinegar until smooth. Next add in the sweetener, tasting to see if it is to your liking. If it isn’t sweet enough, add a bit more sweetener. After you get the dressing mixed up, simply put it in with the salad and toss it all until everything is coated well. Please note, we made a little extra dressing for our salad, because we thought it needed more. So just do your own thing and make it how you want it. You can also add shelled sunflower seeds and nuts if you want.
2. Fat Head Pizza
(We don’t know WHY it’s called Fat Head!!)
Above is a picture of everything we used to make our pizza. We have listed the crust ingredients below, but the toppings are purely up to your preference. We used green bell pepper, red onion, bacon (uncured – cooked and crumbled), and hard salami (cut into chunks).
Fat Head Crust:
- 1 1/2 cups shredded Mozzarella (we used whole milk mozzarella, as pictured above)
- 3/4 cup almond flour (we used Bob’s Red Mill brand)
- 2 TBSP cream cheese, softened (Philadelphia, of course – and it does make a difference)
- 1 egg, beaten
- 1-2 tsp. garlic powder*
- 1 tsp. onion powder*
- 1 tsp. Italian seasoning*
*The seasonings are not set in stone. You may use as much or as little as you want, or leave them out completely. It’s your pizza, so make it how you would like it to taste.
To make the crust, start with the cheeses. Measure both the mozzarella and the cream cheeses into a medium sized microwave safe bowl.
Microwave for 1 minute, stir, and then microwave for another 30 seconds. If your cheese is stringy, you need to microwave for another 30 seconds until it is a dough-like consistency.
Stir in egg , almond flour, and seasonings.
Wet your hands and spread the dough thin and evenly onto a parchment-lined cookie sheet. Use a fork to poke air holes into the dough, then place into a preheated 425 degree oven. Bake for 8 minutes. Remove from oven, and add your desired toppings.
Then continue baking for another 6-8 minutes, or until your pizza is a golden brown and all toppings are cooked and cheese is melted evenly.
Building Your Pizza:
- When you remove your crust from the oven after the initial 8 minutes, you will want to start with your sauce. Try to find the sauce that has the least amount of carbs. We used Simply Nature Organic Marinara, with a net of 5 carbs per 1/2 cup. Spread your sauce evenly over crust.
- Next, you’ll want some more mozzarella to sprinkle over your sauce. We suggest getting a separate bag of cheese for topping your pizza.
- Finally, top with the meats and/or veggies of your choosing and sprinkle with more cheese!
3. Fat Head Cinnamon Rolls
Fat Head Cinnamon Roll Crust:
- 3 1/2 cups shredded mozzarella (we used the same cheese that we did in the pizza crust – whole milk mozzarella)
- 1 1/2 cups almond flour (Bob’s Red Mill again)
- 4 TBSP cream cheese, softened (Philadelphia is the best)
- 2 eggs, beaten
- 1/2 cup of Pyure brand sweetener (this is a Stevia/erythritol blend, and it is far superior to any other sweetener that we have tried…highly recommended)
To make dough, in a large bowl melt the mozzarella cheese for 1 minute in the microwave and stir. If it is still stringy, microwave for another 30 seconds and stir. Continue to do so in 30 second increments until is it melted and at a doughy consistency.
Next, add cream cheese, almond flour, eggs, and sweetener.
Mix until everything is incorporated. You have to really work it in, but keep at it. It may get stringy while you are mixing, if so, pop it in the microwave for another 20-30 seconds to get it back to that melted, dough consistency.
Spread the dough into a rectangle, onto a parchment lined cookie sheet. It should be a little thicker than your pizza dough, but not so thick that you can’t roll it.
- 2 TBSP ground cinnamon
- 1/2 cup (one stick) butter, softened
- 1/2 cup Pyure sweetener
Spread the softened butter evenly over the dough. Next, sprinkle the cinnamon and sweetener (that has already been combined) over the butter.
Next, roll the dough length-wise into a log. Try not to tear the dough, and then seal the edge. Slice the log into approximately 12 spirals. Place them in a lightly greased, round, 9-inch cake pan. They will be touching on all sides. Any excess filling that squeezes out during the rolling, can be spread over the top of the spirals after you get them in the pan.
Bake for 15-20 minutes at 375 degrees, until the rolls are a golden brown. We had to bake them much longer than this time. It was more like 30 minutes. Just make sure you keep an eye on them after 15 minutes or so.
- 4 TBSP cream cheese, softened
- 1 tsp. vanilla extract
- Pyure sweetener (to taste and desired consistency)
Mix together with a spoon or fork, adding sweetener as you go, tasting after each addition. When you have it like you want it, spread over warm rolls (still in the pan).
We are so sorry there aren’t any pictures of them on plates, but we scarfed them down before that ever even crossed our minds! We just want to add, also, that the kids in the house gobbled them up! They were asking for more, and had no idea that this was a sugar-free, low-carb treat!
Well that concludes the breakdown of our night of Keto indulgence. We hope that if you are like us, craving things you miss eating from time to time, you will find it easy to make some of these goodies for yourself and get cheating off of your brain! This stuff is seriously delicious! We give it all 4 thumbs up!
As always, please like and share our blog! Keto on!