Coconut Flour Fat Head Dough for Pizza

Coconut Flour Fat Head Dough Pizza

  • Servings: 1
  • Difficulty: easy
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Keto Pizza Fun


  • 1/2 cup Coconut Flour
  • 2 tablespoons baking powder
  • 2-1/2 cups mozzarella cheese
  • 2 ounces cream cheese
  • 3 large eggs beaten
  • 2 tablespoons butter melted


  1. Preheat oven to 425 F and line a baking pan with parchment paper.
  2. Mix coconut flour and baking powder in a small bowl. Set aside.
  3. Melt mozzarella cheese and cream cheese in microwave on high power for one minute. Stir. Place back in microwave on high for another minute. Stir.
  4. Add in beaten eggs, butter and coconut flour mixture until a dough is formed. Dough should be a bit wet and sticky. Knead dough with your hands to mix it well.
  5. Roll out dough between two sheets of parchment paper into shape of pizza. Use a toothpick or fork to poke holes in the dough.
  6. Bake for 6 minutes and poke holes in any big bubbles. Bake an additional 3-7 minutes til golden brown.
  7. Add your toppings and bake again for 3-5 minutes to melt the cheese and heat pizza through.

Keto Egg Roll in a Bowl

Egg Roll in a Bowl

  • Servings: 3
  • Difficulty: Easy
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An Easy Way to Enjoy Egg Rolls


1 tablespoon coconut oil 1 pound ground pork 4 cups thinly sliced cabbage 1 small sliced onion, chopped 2 cloves garlic, finely minced 1 teaspoon sea salt 1 teaspoon ground ginger 1/4 teaspoon pepper 1 tablespoon sriracha 1/4 cup soy sauce 1/2 tablespoon sesame seeds 1/4 cup green onion


  1. Heat oil in a large skillet over medium high heat.
  2. Add the garlic and onion, saute until the onions are translucent.
  3. Add ground pork, ground ginger, sea salt black pepper and sriracha.
  4. Saute until the pork is cooked through.
  5. Add the cabage and soy sauce.
  6. Saute until the cabbage is tender.
  7. Top with green onions and sesame seeds before serving.
Recipe Courtesy of Pruvit

All Meat Veggie Chili

All Meat Veggie Chili

  • Servings: 6-8
  • Difficulty: Easy
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A Super Easy and Fun Chili


  • 1-1/2 pounds ground beef
  • 2 cloves garlic, chopped
  • 2 tablespoons (30 ml) oil
  • 1-1/2 cups onion, deiced, about 1 large onion
  • 1/2 cup copped celery, about 1 stalk
  • 1-1/2 cups carrots, peeled and diced, about 4 medium carrots
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne pepper (optional)
  • 4 cups zucchinis, diced, about 2-3 medium zucchinis (I also add butternut squash)
  • 1 15 ounce can tomato puree or tomato sauce
  • 1 15 ounce can diced tomatoes
  • If you have to have beans in your chili – then go ahead and add black beans and kidney beans (this will make it so that it doesn’t conform to keto)


  1. In your seasoned skillet or 5-6 quart large cast iron pot, brown beef and garlic. Cook over medium heat until beef is thoroughly cooked and browned. Drain off excess fat, set aside.
  2. Add oil, onions, celery, carrots, and seasonings (I use 2 tablespoons of tastefully simple Wahoo! Chili Seasoning instead of the separate spices) to the skillet and cook until translucent over medium high heat, about 5-7 minutes. Once onions are golden and veggies are midway cooked, add zucchini and cook for 2 minutes, making sure you stir everything well.
  3. Add cooked beef, tomato puree/sauce, and tomatoes into the pot and stir well. Bring everything to a boil, stirring frequently, reduce heat and simmer for 20 minutes.
  4. Check on the amazing mixture every so often and stir. Serve immediately.

This is a very thick chili recipe. Add up to 1 cup of additional liquid (tomato sauce or water) to thin out the sauce if you prefer.