Olive Cheese Balls


  • 2 cups shredded cheddar cheese
  • 1 cube melted butter
  • 1/4 cup coconut flour
  • 1 1/2 cup almond flour
  • 42 green olives olives


Preheat oven to 400°F. Line a baking sheet with parchment. In a mixing bowl, combine cheddar cheese, coconut flour, and almond flour. Stir in melted butter. Fill a small cookie scoop halfway full with dough, insert an olive in the center, and just cover with more dough. Dispense on prepared cookie sheet. Bake for 20 minutes, until lightly golden.

Nutrition Facts
Servings: 42
Amount per serving
Calories 57.9
Total Fat 5.2g
Net Carbohydrates 0.5g
Protein 2g
Disclaimer: Nutrition is approximate.
Dinner Lunch

Mets’ Bases Loaded Pita Dog


  • 4 low-carb pitas (Joseph’s Flax, Oat Bran, and Whole Wheat Pita Bread)
  • 8 Nathan’s Beef Franks
  • 1 lb Applewood Smoked Bacon, chopped and fried (about 3/4 cup)
  • 4 green onions, chopped
  • Cheddar Cheese Fondue OR Easy Cheddar Cheese Sauce (Below)
Easy Cheddar Cheese Sauce
  • 8 slices cheddar cheese
  • 4 TBSP cream cheese
  • 2 TBSP heavy whipping cream
  • 2 TBSP melted butter
  • 1/8 tsp mustard powder
  • 1/4 tsp worcester sauce
  • 1/2 tsp minced garlic
  • 1/4 tsp black pepper


Place hotdogs to frying pan. Add just enough water to cover the bottom of the pan. Cover and cook hotdogs on medium heat for 7-8 minutes, stirring occasionally and adding more water if it cooks off before the time is up. Drain off remaining water, and add 2 tbsp butter. Fry hotdogs until golden brown. To make cheese sauce, microwave cream cheese, cheddar cheese, heavy whipping cream, and 2 TBSP butter in a microwave safe bowl until cheese is melted (stirring every 15 seconds). Stir in mustard powder, worcester sauce, garlic, and black pepper. Assemble hotdogs by slicing pitas in half and filling each half with one hotdog, cheese sauce, fried bacon pieces, and green onions. Serves 8.

Nutrition Facts
Servings: 8
Amount per serving
Calories 478
Total Fat 40.3g
Net Carbohydrates 4.3g
Protein 23g
Disclaimer: Nutrition is approximate.

Keto Game Day: Soft Pretzels and Cheese Sauce


  • 2 cup shredded mozzarella cheese (full-fat)
  • 2 oz cream cheese
  • 1 eggs
  • 2 tsp baking powder
  • 3/4 cups almond flour
  • 2 tsp vinegar
  • 1 tablespoon buttermilk
  • 1 TBSP sea salt
  • 2 TBSP melted butter
  • 2 slices cheddar cheese
  • 2 slices American cheese
  • 2 tbsps cream cheese
  • 1 TBSP heavy whipping cream
  • 1 TBSP melted butter


Preheat oven to 400° F. Melt mozzarella cheese and cream cheese together in microwave, stirring occasionally until completely melted. Whisk together 2 eggs, baking powder, vinegar, and buttermilk. Pour egg mixture into cheese mixture and stir a couple times before adding almond flour. Knead the dough with hands until well incorporated. Alternatively, pulse a few times in food processor. The dough should be smooth and fairly elastic (not two-toned) when done. Divide dough into 6 rolls. Lay a piece of parchment on your countertop or cooking surface. Spray parchment with Pam. Roll dough balls against greased parchment using your palm and fingers to make a 12 inch long rope. Bring the rope ends together and cross to make a pretzel shape, gently pressing the ends down on the base of the pretzel loop. Bake pretzels in preheated oven, on a greased baking sheet, for 15-20 minutes or until lightly golden. Brush the tops of the pretzels with butter and sprinkle with kosher salt. Serve with mustard or cheese sauce. To make cheese sauce, add cheeses, whipping cream, and butter to a microwave safe dish. Microwave until completely melted, stirring every 30 seconds until smooth and combined.

Nutrition Facts
Servings: 4
Amount per serving
Calories 346
Total Fat 30.8g
Total Carbohydrate 4.2g
Protein 13.8g
Disclaimer: Nutrition is approximate.