In a mixer combine, beef, almond flour, spices, and egg. Divide meat into 8 balls, and shape into 3/4 inch thick patties . In large skillet cook 4 patties, over medium heat, turning occasionally, until brown, about 10 minutes, or until internal temperature reaches 160°F. Remove patties and repeat with remaining 4 patties. Drain excess grease. Put all patties back in frying pan, along with onion, broth and mushrooms. Bring to boil then reduce heat. Cover and simmer until onions are tender, about 10 minutes. Remove patties; keep warm. Stirring constantly, add xanthan gum until sauce reaches desired thickness, about 1-2 tsp. Serve over patties.
3 TBSP sugar substitute (Erythritol is recommended)
1 TBSP coconut flour
In a small mixing bowl, stir together 1 TBSP melted butter, heavy-whipping cream, egg, and maple extract using a metal whisk or fork. Add baking powder, sugar substitute, and coconut flour and mix until combined. Butter a microwave safe baking dish (2 cup capacity) or a large mug. Pour batter into prepared dish, and microwave until a toothpick inserted in the center comes out clean, about 2.5 minutes (700 watt microwave.) Serve with remaining butter drizzled over the top. Slice into 2-4 pancakes. Serves 2.
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.
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
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!
Amount Per Serving
Net Carbs: 2.5
% Daily Value *
Total Fat 10 g
Saturated Fat 6g
Monounsaturated Fat 2g
Polyunsaturated Fat 0g
Trans Fat 0g
Total Carbohydrate 4g **
Dietary Fiber 0g
* 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.
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.