Fathead Personal Pizzas (Air Fryer)

Ingredients:

Crust

• 3 cups shredded mozzarella cheese (full-fat)
• 1/2 cup grated parmasan cheese
• 1/4 cup cream cheese
• 2 eggs
• 1 1/2 cups almond flour
• 1 TBSP baking powder
• Garlic powder

Toppings:

• 1 1/2 cups low carb marinara (My favorite is Easy Keto Marinara – Low Carb)
• 3 cups colby jack cheese
• 42 slices (about 3 oz.) pepperoni
• 1 can sliced olives (3.8 oz.)

Instructions:

Melt mozzarella cheese, parmasan cheese, and cream cheese together in microwave, stirring occasionally until completely melted. Whisk together 2 eggs, baking powder, and 1/2 tsp garlic powder. Pour egg mixture into cheese mixture and stir a couple times before adding almond flour. Knead the dough with hands until well incorporated. The dough should be smooth and fairly elastic (not two-toned) when done. Divide dough into six balls. Sprinkle a piece of parchment with garlic powder to prevent dough from sticking. Roll out dough ball on the parchment to desired thickness (dough will expand a little in air fryer). Poke holes in the dough using a fork. Place dough on prepared parchment in air fryer and cook at 350° for 4 minutes. After 4 minutes, flip the pizza dough and cook another 4 minutes. Repeat the rolling and baking process with remaining dough balls. Top each cooked pizza crust with 1/4 cup marinara, 1/4 cup cheese, 7 slices of pepperoni, 2 TBSP olives, and another 1/4 cup cheese. Bake each pizza at 300° for 2 minutes or until cheese is melted.

Nutrition Facts
Serving size: 1/2 pizza
Servings: 12
Calories 403
Fat 33g
Net Carbohydrate 4g
Protein 20.4g
Disclaimer: Nutrition is approximate.

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Keto Piña Colada

Ingredients:

• 3/4 cup white rum
• 1 cup Bai Antioxidant Cocofusian: Puna Coconut Pineapple
• 1 cup Clear American Sparkling Water: Pineapple Coconut
• 1/4 cup Savia Coconut milk, canned
• 1/4 cup Silk Unsweetened Coconut milk
• 1/4 heavy whipping cream
• 3 TBSP Splenda (or other sugar substitute for a lower carb count)
• 6 cup ice

Instructions:

For best results, refrigerate coconut milks and flavored waters beforehand. Add all ingredients to blender and pulse until smooth. Serve, and enjoy your Fun Friday!

Nutrition Facts
Servings 3
Amount Per Serving
Net Carbs: 2.5
Calories 204	% Daily Value *
Total Fat 10 g	16%
Saturated Fat 6g	29%
Monounsaturated Fat 2g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 27mg	9%
Sodium 35mg	1%
Potassium 79mg	2%
Total Carbohydrate 4g **	1%
Dietary Fiber 0g	0%
Sugars 1g
Protein 1g	1%
Vitamin A	7%
Vitamin C	0%
Calcium	2%
Iron
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. **Erythritol carbs have no calories or effect on blood sugar.

Creamsicle Cubes

Ingredients:

• 3 boxes sugar free orange jello (0.3 oz each)
• 4 packages unflavored gelatin (0.25 oz each)
• 3 cups boiling water
• 1 cup heavy whipping cream

Instructions:

Mix the dry sugar free jello and unflavored gelatin together with whisk. Boil 3 cups water in a saucepan over the stove or in a microwave safe glass measuring cup in the microwave. Pour boiling water into the jello/gelatin mixture, stirring constantly with a whisk. Add 1 cup heavy whipping cream, still whisking. Pour into 8inch square pan, and store in refrigerator until set (about 4 hours). Cut the jello 6 by 6, making 36 cubes.

Disclaimer: Nutrition is approximate.

Pumpkin Muffin Tops

Ingredients:

• 1 cup flax meal
• 1 cup almond flour
• 1 cup sugar substitute
• 4 tsp baking powder
• 3 tsp cinnamon
• 3 tsp pumpkin spice
• 1 tsp nutmeg
• 4 eggs
• 1 cup pumpkin puree
• 1/2 cup coconut oil
• 1 tsp vanilla extract

Instructions:

Preheat oven to 350°F. Prepare a cookie sheet with parchment paper. Combine dry ingredients in mixing bowl. Mix in eggs, pumpkin puree, melted coconut oil, and vanilla extract. Mix until thoroughly combined. Spoon batter into piping bag and dispense onto cookie sheet in spiral shapes. Bake for 15-20 minutes. Check the muffin tops after 15 minutes by flipping one of them over with a metal spatula, they should be slightly browned on the bottom.

Disclaimer: Nutrition is approximate.