I have tried pizza bases made from cauliflower before and I didn't like them. I don't know why, but I wasn't keen. So when I found a recipe with quark I was intrigued. So I tried it and it's lush!! Ingredients:
120g Quark - I used Arla Garlic & Herb
120g grated cheese
Herbs of your choice
Toppings of your choice
Mix the quark, the cheese and the eggs, and spread the mixture evenly on a baking tray - do not forget to put baking paper on, otherwise you will never ever get the pizza off.
Bake at 175C for 20-30 mins.
The base should be well cooked and crispy.
A little warning: the base will bloat.. but it will deflate again, so don't worry!
Now it's time to add your toppings!
I used some tomato passata, seasoned it with Italian seasoning, salt and pepper.
My toppings were mushrooms, ham, onions and some additional cheese. Pop back into the oven until the cheese has melted.
Low Carb Bounty... that! ⭐️ I didn't believe it either, but there is such thing as low carb bounty. And the best about them? Less than 2 carb per piece. The recipe makes 15 pieces, and they are quite a size, too!
20g coconut oil
3 tbsp sweetener
200ml heavy cream/double cream
200g desiccated coconut
100g 90% Lindt chocolate (14 carb per 100g) or any other low carb chocolate
Mix the butter, the coconut oil with the cream and bring to the boil.
Add the sweetener.
Take of the heat and mix the coconut in.
Now either press the mixture into a form if you have one, or alternatively heap the mixture onto clingfilm, creating like a long sausage. Roll tight and leave to set in the fridge for 3-4 hours.
Remove the mixture from the form, respectively the clingfilm and cut into pieces of the same size.
Melt the chocolate in the microwave or heat it in a bain-marie. To avoid burning add a dollop of coconut oil. Cover the bounty pieces in chocolate and leave them drip and cool on a metal rack.
400g iceberg lettuce
400g beef mince
70g streaky bacon
50g cheddar (block or grated)
salt & pepper
1 tsp mustard
60g gherkins (sweetened, please use the ones with sweeteners rather than sugar)
10 ml liquid of the gherkins
Time: ca. 45 min. / Cooking-/Baking time: ca. 10 Min. Resting time: ca. 30 min.
Cut the gherkins in very fine cubes.
Mix the mayonnaise, ketchup, mustard and the liquid of the gherkins and add the gherkins.
Leave the dressing to rest for 10 - 30 mins.
Clean and cut the iceberg lettuce in strips of about 1 cm in width. Dry thoroughly.
Cut the cheddar into thin strips, or alternatively use grated cheddar.
Fry the bacon in a frying pan, or for a healthier option use the grill.
Cut the onions into fine cubes and fry off in the bacon fat, or if you prefer doing the bacon under the grill, use a non-stick pan. Add the beef mince and fry off well. Spread the beef mince and add half of the cheddar, covering up the pan so the cheese melts.
Mix the other half of the cheddar with the iceberg lettuce.
Spread the onion/beef mix across the iceberg lettuce, add the bacon and service immediately.
This is my first blog post :) .
I have been following the Keto WOE since March, but have experience from back in 2013 when I first started Atkins and then Keto. I have lost 20 lbs so far and have been recording my images and recipes on Instagram.
This is a blog that will feature recipes that I put on Instagram, so you and I can go back to them and cook them again and again and again.
It will also feature NSV, motivation, rants and all sorts of other stuff that pops into my mind. Experience tells that a lot of random stuff pops into my mind, so be warned :)