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Making pizza crusts that are not only gluten free, but also keto friendly (low carb) can be tricky sometimes but once you find what works,you can tinker here and there to find different variations that definatly work. The almond flour crusts are no exception here as I have about 3 or 4 different variations of the almond flour crust and I have about 7 or 8 different pizza crusts that fit both diets. This latest one is one that the whole family for sure likes, and it like the rest will be one that is only requested once in a while once people get too much of it, but to have as many pizza crusts as I do for sure help. 

This one is different, yet good. The setup for this is quite easy and it bakes quite nice also. My wife likes this one probably the best next to the cream cheese pizza crust and my daughter seems to like it also. They both say that this one is not nearly as greasy as the other ones

This is one of the crusts that you will want to par bake first, and you will for sure want to bake it onto a sheet of parchment paper on your pizza pan to prevent it from sticking.

Ingredients:

• 2 cups melted shredded cheese
• 3/4 cup almonnd flour
• 3 Tbsp cream cheese
• 1 egg
• 2 - 4 tsp garlic powder (if you want)
• 2-4 tsp italian seasoning
• 2 Tbsp psyllium husk

Directions: 

1. Preheat the oven to 350 to 375 degrees
2. Melt the cheese in a bowl for about 60 - 90 seconds. 
3. Add all the ingredients into a bowl.
4. Using a handheld mixer mix up the ingredients until it starts to resemble dough. 
5. Get out a 14 or 16 inch pizza pan and line it with parchment paper
6. Place the dough on top of the parchment paper and then place some clear plastic wrap on top to prevent sticking
7. Press out the dough using your hands with the clear plastic wrap on top of the dough still
8. Once the dough is in the shape that you want it to be in, remove the clear plastic wrap and bake it in the oven for 15 to 20 minutes  or so. 
9. Use your favorite pizza sauce and make your pizza. My favorite sauce is ranch dressing. 

This entry was posted on February 26, 2017 at 10:50 PM and has received 1052 views. There are currently 0 comments. Print this entry.

The image above does not do this justice, mainly because I am horrible at frosting things. The frosting department is usually done by my wife, as she will usually take over since I am so horrible at it. I just cannot seem to get this down no mater how hard I try to do at it. 

This is a very simple cake that uses the principles from the 90 second bread, and the 90 second strawberry short cake recipes to make a individual cake. This works in a pinch, just like the other ones do and this one can be made just for you if you go to a party that has cake at and you dont want to be left out. The super nice thing about this, is that you can make this at work!  All you need to do is bring some frosting with you, and the ingredients and you can actually bring this along and mae it in your break room at work!

In the video below I said that I used 1 tsp of baking powder, but that was wrong I used 3 teaspoons of baking powder

Ingredients:

• 3 Tbsp blanched almond flour
• 3 tsp baking powder
• 1 egg
• 1 Tbsp butter
• 2-3 tsp Erythritol
• 2-3 tsp vanilla extract
• frosting, how ever much you want to make and or use. 

Directions:

1. Grease a small pyrex bowl or a coffee mug
2. Mix all the ingredients into a bowl
3. Cook in your microwave for 90 seconds. 
4. Let cool for a while
5. After it has cooled, frost it with the frosting and enjoy. 

Watch this video on Daily Motion - http://dai.ly/x6hrk78

This entry was posted on February 26, 2017 at 10:04 PM and has received 1716 views. There are currently 0 comments. Print this entry.

One thing that I miss about doing gluten free, and low carb at the same time is Ice Cream Sandwiches. 

Here is a fairly good base for a ice cream sandwich that definatly works, especially if you make your own ice cream. If you need a recipe for a ice cream, I do have a recipe on how to make your own Keto Friendly, Low Carb, Gluten Free Ice Cream. 

If you have your own Ice Cream made up, or you bougt some, the sandwiches here only take 90 seconds as we are using the base for the 90 second bread, to which we modified to make the strawberry shortcakes. This recipe is fairly simple and the nice thing is that you can easily add more cooa powder, remove cooca powder if it is too much for you. You can also add more Erythritol if you want, or you can add more vanilla extract. You could even make the sandwiches and put low carb whipped cream in between and freeze that for a while. 

Here is how I made it. 

Ingredients:

• 3 Tbsp blanched almond flour
• 3 tsp baking powder
• 1 egg
• 1 Tbsp butter
• 3-4 tsp Erythritol
• 2-3 tsp vanilla extract
• 2-3 tsp cocoa powder

Directions:

1. Grease a small pyrex bowl or a coffee mug
2. Mix all the ingredients into a bowl
3. Cook in your microwave for 90 seconds. 
4. Let cool for a while
5. Cut in half and add some Keto Friendly, Low Carb, Gluten Free Ice Cream to the middle. 
6. If you want, you can put it in the freezer for a bit to harden up the sandwich. 

This entry was posted on February 26, 2017 at 9:33 PM and has received 1026 views. There are currently 0 comments. Print this entry.

90 second strawberry shortcake, yep, I said 90 second. 

This is bread that you can make in a coffee mug, a small pyrex bowl or something small like that. 

It comes out to about the size of 2 english muffins that are stacked on top of each other, but this bread is spongy unlike english muffin bread. When in a pinch, this is super easy to make and the uses of this bread are almost endless. This is the same concept as the 90 second bread, but this adds a few different flavors to it and when combined with 

You can add seasoning to the bred if you want to get rid of some of the eggy flavor

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This entry was posted on February 26, 2017 at 9:18 PM and has received 1632 views. There are currently 0 comments. Print this entry.

90 second bread, yep, I said 90 second bread. 

This is bread that you can make in a coffee mug, a small pyrex bowl or something small like that. 

It comes out to about the size of 2 english muffins that are stacked on top of each other, but this bread is spongy unlike english muffin bread. When in a pinch, this is super easy to make and the uses of this bread are almost endless. 

You can add seasoning to the breadif you want to get rid of some of the eggy flavor

Here is how to make this versatile bread. 

Ingredients:

• 3 Tbsp blanched almond flour
• 3 tsp baking powder
• 1 egg
• 1 Tbsp butter

Directions:

1. Grease a small pyrex bowl or a coffee mug
2. Mix all the ingredients into a bowl
3. Cook in your microwave for 90 seconds. 

That was easy. 

 Watch this video on Daily Motion -  http://dai.ly/x6hfp4d

This entry was posted on February 26, 2017 at 8:23 PM and has received 2798 views. There are currently 0 comments. Print this entry.

Silica gel packets, they come in just about everything from medication containers to shoes (sometimes) and most people just throw them away not knowing their full potential. Most think that the silica gel packets are a one time use application and that they must be no good once they have been sitting in the open for a while, well I am here to tell you that the silica gel packets can be reused multiple times. 

What silica gel packets do, is they absorb moisture from their environment and then they hold it in the gel. After a while they do lose their ability to absorb more moisture and it is at that point that most people just throw them in the garbage, when they are essentially throwing away something that is useful, versatile, recyclable and money. 

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This entry was posted on February 26, 2017 at 4:05 PM and has received 1929 views. There are currently 0 comments. Print this entry.