Egg Loaf–Breakfast Bake

This is low carb, of course.

The ever famous Egg Loaf that originated on Instagram from keto.sam.iam.

She also refers to this as soggy French Toast.

I pretty much make this weekly.

Pumpkin Egg Loaf–Low Carb

I know, there’s a lot of low carb recipes on here.

Unfortunately that has become a way of life for me now. Fortunately I feel a whole lot better now as well.

This is the famous Egg Loaf that has circulated throughout the low carb community.  This version has added pumpkin and spices for that ‘dessert’ feel.

Yup, doesn’t look much like a loaf either, but it originated from the Egg Loaf recipe, so that what we’re calling it.

Personally, I’d call it the Pumpkin Egg Cheese Thingy.  Yeah, I like it.

This is actually the first time I made this in a pie plate. Previously I would always use a 9 x 9 square pan.  Feel free to do the same.

I found that the recipe cracks more in a pie plate and stays whole in a square pan.

Best Low Carb Pizza Crust–Lupin Flour

I’ve been searching for a better low carb pizza crust for a long time.

This Lupin Flour crust is a version of the Fat Head Pizza Crust.  In my opinion it’s better.  Lupin flour does not have the distinctive tastes that coconut flour and almond flours add to your recipe.

This recipe makes a personal size pizza.  I put mine on a cookie sheet and I would say it spread to about 8” x 10”.  And um, yes, that's personal size to me.

Best of all, this pizza crust stood up to the finger tip challenge!

Rosemary Olive Bread–Low Carb

I found this recipe on www.divaliciousrecipes.com. 

She said it was great toasted the next morning as well, but I’ve made this twice and it’s never lasted until the next morning.

I’d really like to try it toasted sometime, but eating it warm out of the oven with butter is just too great a temptation.

It’s not a particularly large loaf, and she also suggests you can do this in a loaf pan, but I too like the round rustic look.

Low Carb Chocolate Buttercream Frosting

Here is the best low carb chocolate frosting ever!

Zucchini Chocolate Cake

When I found this recipe on lowcarbyum.com she called it the best chocolate cake.

She wasn’t lying.

Truthfully, I prefer this chocolate cake over any chocolate cake I’ve had.  It’s that good!

I’ve tweaked her recipe slightly, adding a bit of cream in place of the 4th cup of zucchini and some butter in place of part of the coconut oil.  All in all it’s a fantastic cake!  You’d never know there’s vegetables in it. So go ahead and sneak it on the kids.

As for the pictures in this post, I’m so embarrassed.  I made this for company and we sliced it while it was a little warm before I iced it.

So the pictures are somewhat crude.  I’ll update with pretty ones the next time I make it.

Simple 4 Ingredient Low Carb Pizza Crust

I’m always trying new versions of pizza crust.  I like this one in particular because it is extremely simple.

It almost has a biscuit like texture and I love the way it holds together.  You can actually pick it up and eat it.

I didn’t think I’d be posting this, so please excuse the lack of pictures and the crudeness of the posted pictures.

We put our homemade Capocollo on it.  Delish!

Keto Brownie Cheesecake

ABSOLUTELY SCRUMPTIOUS

I found this recipe online from Ditch The Carbs.  It’s definitely something that I’ll make again and again.

I might slightly vary it in the future but make no mistake, this recipe is yummy as is.

Garnish it with a big dollop of Cool Whip or your favorite NSA ice cream, or cut it and eat it piping hot out of the pan like I did.

For those with dietary restrictions, this recipe contains, no flour, no sugar, no coconut, no nuts. 

Libby at Ditch The Carbs is a girl after my own heart.  She doesn’t like long lists of ingredients either. She keeps it simple.

I like simple.

Maple Pecan Scones

Not my recipe… but a great one that I had to try.  It’s a keeper.

I’ve been all over the board with non-sugar substitutes.  I am literally trying everything I can find.

The author of this recipe swears by Swerve and for some reason I have yet to try that one.  So even though the recipe calls for SWERVE, I used Xylitol.  They still taste wonderful.