Crunchy on the outside, soft on the inside, this savory, carnivore, pork-based sandwich bread is perfect for sandwiches, spreads, or can be toasted and eaten alone.
Do not skip any of the steps. In the past, I sometimes would not follow the texture instructions (i.e. beat egg whites until frothy, separate these two ingredients into a separate bowl and mix, etc.)
for recipes, and it makes a difference. Each step in the recipe is important for maintaining texture.
Ingredients
8 eggs
1 lb raw ground pork (Can’t tolerate pork? Make Carnivore Sandwich Bread [Beef Version] instead.)
5 oz pork rinds (pre-ground)
1/4 cup grass-fed ghee (or butter)
1 tsp sea salt
Instructions
Start the oven.
Preheat the oven to 375 degrees.
Make the batter.
Crack the eggs into a mixing bowl. Separate the egg whites from the egg yolks. Place the egg yolks in your blender (for later use).
With a hand mixer, beat the whites on high until the mixture is very frothy and you have soft peaks. The mixture should be light like foam.
Melt the ghee on your stovetop.
In a blender, mix the raw ground pork, melted ghee, and egg yolks until a smooth paste forms.
Note: the mixture may be a bit hard to blend due to the meat. I usually have to stop my blender, stir the mixture, and turn it back on 3-4 times.
With a hand mixer, blend the frothy egg whites and the pork-ghee-egg yolk paste until the mixture becomes smooth like batter.
In a blender or food processor, crush the pork rinds to a fine powder.
Fold the pork rind powder and sea salt (ASHLEYRfor 15% off) into the batter.
Note: if you go through tons of salt in your household like we do, check out this salt purchasing hack that will save you money + make things more efficient. We started this last year, and I’m so happy we did!
Bake the loaf.
Pour the batter into your bread pan and bake in the oven for 60 minutes at 375 degrees.
Note: You’ll know it’s done when the texture is consistent, dry, grainy, and bread-like throughout. When you cut into the loaf, if it has slimy patches that look like chunks of egg, it’s not done.
Once done, remove the loaf from the oven and allow it to cool for 10-15 minutes.
Prepare and serve.
Slice the loaf into 1-inch thick slices, or whatever size you prefer.
Meal ideas: Make a Classic Carnivore Club Sandwich, Pulled Pork Sandwich, or toast a slice and top with Strawberry Glaze and Honey Butter or Onion-Free Guacamole.
Store in the fridge in an airtight container for up to 5 days. Enjoy!
Title: Flavorful Spicy Chinese Chicken: A 20-Minute Weight Watchers Dinner Delight
Introduction: Embark on a culinary journey to the heart of Chinese cuisine with our tantalizing Spicy Chinese Chicken recipe. Crafted with tender boneless, skinless chicken breasts and infused with an array of aromatic spices, this dish is a testament to both flavor and convenience. In just 20 minutes, you can whip up a savory dinner that’s sure to impress your taste buds and leave you craving more. Plus, with its Weight Watchers-friendly ingredients, you can savor every bite without guilt. Let’s dive into the details of this delectable recipe and elevate your dinner game tonight!
Ingredients:
1 lb boneless, skinless chicken breasts, thinly sliced
2 tablespoons soy sauce (reduced-sodium)
1 tablespoon rice vinegar
1 tablespoon hoisin sauce
1 tablespoon sesame oil
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1/2 teaspoon crushed red pepper flakes (adjust to taste)
1/4 teaspoon Chinese five-spice powder
1 tablespoon cornstarch
2 tablespoons water
2 green onions, thinly sliced (for garnish)
Cooked rice or cauliflower rice, for serving
Instructions:
In a small bowl, whisk together soy sauce, rice vinegar, hoisin sauce, sesame oil, minced garlic, grated ginger, red pepper flakes, and Chinese five-spice powder. Set aside.
In a separate bowl, mix cornstarch and water until smooth to create a slurry. Set aside.
Heat a large skillet or wok over medium-high heat. Add a splash of oil and swirl to coat the pan.
Add the thinly sliced chicken breasts to the hot skillet, spreading them out in a single layer. Cook for 2-3 minutes per side, or until lightly browned and cooked through.
Once the chicken is cooked, reduce the heat to medium and pour the prepared sauce over the chicken in the skillet. Stir to coat the chicken evenly with the sauce.
Cook for an additional 1-2 minutes, allowing the sauce to thicken slightly.
Gradually pour the cornstarch slurry into the skillet, stirring constantly, until the sauce thickens to your desired consistency.
Remove the skillet from the heat and garnish the spicy Chinese chicken with thinly sliced green onions.
Serve the chicken hot over cooked rice or cauliflower rice, and enjoy the burst of flavors with each mouthful.
Nutritional Information (per serving, chicken only):
Conclusion: Indulge in the savory goodness of our Spicy Chinese Chicken, a delightful dish that’s both quick and easy to prepare. With its bold flavors and tender chicken, this recipe is sure to become a favorite in your dinner rotation. Whether you’re following the Weight Watchers program or simply looking for a delicious meal that’s ready in a flash, this recipe ticks all the boxes. Treat yourself to a taste of Asia tonight and elevate your dinner experience with this mouthwatering creation!
These Garlic Butter Steak Bites are quick and easy to make – and they vanish fast! Serve them as finger food on appetizer night, as part of your game day spread or as part of a fun family dinner date.
Steak bites are especially fun for the kids. I know it’s a recipe mostly served as an appetizer (Super Bowl! or any Game Day party!) , but we don’t mind them as a regular meal at all.
They are quick and easy to whip up, and turn out so tender.
Ingredients
▢ 2 pounds steak cut into bites
▢ salt and ground black pepper to taste (season on the generous side)
▢ 1 tablespoon oil
▢ 4 tablespoons butter
▢ 2 cloves garlic or more to taste
▢ 2 tablespoons chopped parsleyoptional for serving
Instructions
Prep steak: Remove steak from fridge 30 minutes before cooking. Unwrap, cut into cubes (see notes at bottom of recipe for size recommendation) and season with salt and pepper. Let sit on plate on counter for 30 minutes. (For best results, do not skip this step.)2 pounds steak, salt and ground black pepper
Sear steak: Once ready, heat a large skillet (preferably cast iron) over high heat. Add oil, then sear steak for around 2 minutes per side, until a nice, browned crust forms but middle stays tender. Work in batches if needed, do not overcrowd pan! Set seared steak bites aside on a plate and tent with foil.1 tablespoon oil
Make garlic butter: Once steak is done and set aside on a plate, reduce heat to medium. Add butter and garlic to empty skillet. Heat about 2 minutes, until garlic is fragrant. Take off the heat.4 tablespoons butter, 2 cloves garlic
Finish: Add steak to skillet with garlic butter. Toss to coat. Serve immediately with chopped parsley, if desired.2 tablespoons chopped parsley
Notes
Steak: Use any tender, boneless cut of steak, cut into cubes. Sirloin steak, strip steak or ribeye all work. You can use beef tenderloin/fillet if you want them extra-tender and special.
Parsley: Totally optional, but highly recommended by my entire family, save the picky 5 year old who thinks the green bits are a waste of space ?
Bite size: You can really cut these as large or as bite-sized as you like. Smaller bites cook more quickly and are more done, larger “bites” stay more tender and have a more medium middle.
I cut mine just under 1 inch, and cooked them for around 2 minutes per side, plus some extra tossing around for 30 seconds to get the edges charred.
Searing time: 4 minutes yielded just under 1-inch bites with a medium-done middle. If you want yours more rare, stick to 1-inch cubes and go with a short and blazing hot sear.
For more done bites, sear them a little longer on medium-high heat instead; and/or cut them smaller. Just make sure you don’t overcook them, or they may turn out chewy.
8 points, 7sp or 6pp/serving (same on freestyle 7sp) 7SP on blue, green or purple
PREP TIME20 mins
COOK TIME50 mins
TOTAL TIME1 hr 10 mins
COURSEMain meals
SERVINGS6
INGREDIENTS
1 lb cooked extra lean ground beef
1 7.5 oz package pillsbury biscuits (10 biscuits to the pack, the ones In the 4 value pack, if you can’t find that size you can buy the bigger size and weigh it out)
1 package Taco seasoning, 30g
1 1/3 cup salsa
2 cup diced peppers I used red, orange and yellow
1 cup diced onion I used red onion
1 cup reduced fat shredded cheese I use a 3 cheese blend
Green onion
Fat free sour cream for topping optional
INSTRUCTIONS
Cook the ground beef in a pan on the stove, add the taco seasoning and simmer for a few minutes.
Preheat oven to 350F, spray a 9×13 casserole dish and set aside.
Mix the ground beef and salsa together in a bowl.
Cut up the peppers & onion, and then cut the biscuits into 6 pieces each.
Place half of the biscuit pieces in the bottom of the casserole dish, top with half of the meat mixture, half of the peppers and onions and half of the cheese. Repeat layers and finish with the chopped green onion on top.
Loosely cover with foil and bake in oven for 35 minutes, remove foil and continue baking for 15 minutes.Let cool for 5 minutes then cut into 6 servings. 8 personal points per serving, 7sp or 6 points plus. Top with a spoon of fat free sour cream (optional)
Golden, crispy tater tots loaded with savory sausage gravy, melty cheddar, and perfectly cooked eggs — a hearty, diner-style breakfast you can make at home.
Large eggs (4) – cooked your way (scrambled, fried, or poached)
Shredded sharp cheddar cheese (1 cup / 100 g) – for melty, cheesy goodness
Fresh chives (2 tbsp) – chopped, for garnish
Instructions
Bake the tots – Preheat oven and cook frozen tater tots per package directions until golden and crisp. For extra crunch, use convection or broil settings for the last few minutes.
Brown the sausage – In a large skillet over medium heat, cook crumbled sausage until no pink remains. Transfer to a plate, leaving the rendered fat in the pan.
Make the roux – Melt butter in the same skillet, stir in flour, and cook for 1–2 minutes until lightly golden.
Make the gravy – Gradually whisk in warm milk, scraping up any browned bits. Cook 3–5 minutes until thickened. Return sausage to the skillet, season with salt and pepper, and keep warm on low.
Cook the eggs – In a separate pan, cook eggs to your liking (scrambled, fried, or poached). Season lightly.
Assemble bowls – Divide crispy tater tots among 4 bowls. Top with eggs, ladle sausage gravy over, sprinkle with cheddar, and finish with chives. Serve hot.
Quick Notes & Pro Tips
Make ahead: Cook the gravy and sausage up to 2 days in advance. Reheat gently over low heat.
Milk tip: Warm milk before whisking into the roux to avoid lumps.
Eggs: For poached eggs, add a splash of vinegar to the water for perfectly set whites.
Extra crispy tots: Broil for 1–2 minutes after baking.
Assembly: Keep components separate until serving to maintain the best textures.
Why You’ll Love It
This dish is diner comfort food done right: crunchy tots, creamy sausage gravy, cheesy goodness, and eggs made just how you like them. It’s indulgent enough for weekend brunch but simple enough for a make-ahead weekday breakfast bowl.
Step-by-Step Cooking Guide
1. Baking the Tots
Bake until deep golden brown — a crispy base is key for holding up the gravy.
2. Making the Sausage Gravy
Cook sausage until browned. Use its drippings for the roux for maximum flavor.
Gradually whisk in warmed milk to create a smooth, thick gravy.
3. Eggs Your Way
Scrambled for easy eating, fried for a runny yolk, or poached for elegance.
4. Building the Bowl
Tots first, then eggs, a generous ladle of gravy, and a cheesy-chive finish.
Ingredient Details & Substitutions
Sausage: Use pork sausage for classic flavor or turkey for a lighter bowl.
Cheese: Swap cheddar for pepper jack for a little heat.
Eggs: Try soft-boiled eggs for a runny, jammy yolk.
Milk: Substitute with half-and-half for an extra rich gravy.
Variations & Serving Suggestions
Spicy kick: Add hot sauce, jalapeños, or Cajun seasoning to the gravy.
Veggie boost: Mix in sautéed mushrooms, bell peppers, or spinach.
Brunch spread: Serve with fresh fruit or a simple side salad for balance.
Crowd-style: Make it in a casserole dish with layers of tots, gravy, and cheese.
Storage & Make-Ahead
Refrigeration: Store components separately for up to 3 days.
Freezing: Freeze gravy and sausage mixture for up to 2 months; thaw overnight in the fridge.
Reheating: Warm gravy on the stovetop; bake tots in the oven for crispness.
FAQs
Q: Can I make this vegetarian? A: Yes — use plant-based sausage and veggie gravy.
Q: How can I make this for a crowd? A: Double the recipe and serve “buffet style” with toppings on the side.
Q: Can I use hash browns instead of tater tots? A: Absolutely! Shredded or diced hash browns work well.
Personal Note
This bowl is my go-to for weekends when I crave a hearty breakfast that feels like a treat. It’s also one of my favorite “brunch-for-dinner” recipes — it never fails to hit the spot.
Your turn! If you try these Loaded Tater Tot Breakfast Bowls, leave a review or share your creation — I’d love to see how you make it your own!
Do you want me to add a “crowd-sized casserole version” (for serving at brunch parties)? Or keep it as individual bowls for a customizable breakfast setup?
The other night, I prepared these cabbage burgers, and they were a huge hit! Delicious, cheesy, oven-roasted delight that fits perfectly into a low-carb or keto lifestyle—without the buns or the guilt. This is how I went about it:
What You’ll Need:
1 medium green cabbage (cut into thick slices,0ne inch)
1 lb lean ground beef
½ cup tomato sauce/sugar-free ketchup
½ cup shredded cheese
½ tsp salt & black pepper
½ tsp red chili flakes (for a little kick)
ONE tsp grated garlic
½ cup chopped green onions
½ cup fresh chopped parsley
How to Make Them:
Step 1: Prep Set your oven’s temperature to 400°F, or around 200°C, first. Arrange the pieces of cabbage on a baking sheet (if you like less cleanup, use parchment paper). Drizzle them with a little olive oil and season with salt and pepper. To slightly soften them, roast them in the oven for ten minutes. They cook more evenly with the meat later on thanks to this process.
Step 2: Beef Mixture Take out a large mixing dish and start roasting your cabbage. Grated garlic, chopped green onion, parsley, chili flakes, salt, pepper, half of the shredded cheese, and ground meat should all be added. Combine the ingredients and form into four burger patties.
Step 3: Assemble Remove from the oven the cabbage. Spread a dollop of tomato sauce over each slice. Place a beef burger directly on top of it after adding a little cheese. Add a final little grating of cheese on top of the meat.
Step 4: Bake Place the tray back in the oven and continue baking for another 10 to 12 minutes, or until the cheese is brown and bubbling and the beef is cooked through. If you want that cheesy crust, you can broil it for the final one to two minutes.
Step 5: Serve Remove them, garnish with more parsley if you want to be fancy, and serve hot. They taste fantastic by themselves or served with cauliflower mash or a side of salad.
Oven-Baked Cabbage Burger
Bonus Tip:
Feel free to add hot sauce or jalapeños to the meat mixture if you prefer your burgers hotter. If you don’t like beef, you can also use ground chicken or turkey.
Flour tortillas filled with beef, pepperoni, and cheese, baked under pizza sauce and melted mozzarella, perfect for family nights.
Ingredients
→ Filling
1 lb lean ground beef
1 cup diced yellow onion
1 medium green bell pepper, diced
3 oz pepperoni, chopped
1 tablespoon chopped garlic
1/3 cup pizza sauce
1 tablespoon Italian seasoning
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/3 cup crumbled bacon
8 large flour tortillas
→ Topping
2 cups pizza sauce
2 1/2 cups shredded mozzarella cheese
3 oz pepperoni slices
1/4 cup crumbled bacon
Steps
Preheat oven to 375F.
Drop the lean ground beef into a large skillet over medium-high heat. Crumble the ground beef well as it cooks.
Once the ground beef is fully browned, add the diced onions, bell peppers, and chopped pepperoni to the skillet. Stir well and continue cooking until the vegetables have softened.
Add the chopped garlic to the skillet. Stir well and continue cooking for 2 minutes.
Remove the skillet from heat. Add the pizza sauce, Italian seasoning, ricotta cheese, shredded mozzarella, and crumbled bacon to the skillet. Stir until all ingredients are well combined.
Lay out the flour tortillas and scoop some of the ground beef mixture down the center of each tortilla. Roll up the tortillas tightly.
Spray a baking sheet with cooking spray. Place the rolled-up tortillas onto the baking sheet.
Pour the pizza sauce over the rolled-up tortillas. Sprinkle the shredded mozzarella, pepperoni slices, and crumbled bacon on top.
Place the baking sheet in the oven and bake the enchiladas until the cheese is fully melted and just starting to brown around the edges, about 20 to 25 minutes.
Serve warm and enjoy your pizza enchiladas.
Required Tools
Large skillet
Baking sheet
Cooking spray
Allergy Information
Always check each ingredient for allergens, and consult a medical professional if unsure.
Nutritional Information (per serving)
These details are shared for general guidance and don’t replace professional advice.
2 packages of the Mission White Corn Tortillas, super size
1 ( 16 oz. ) can of fat free refried beans
1 (20 oz.) can red enchilada sauce
2 Tbsp diced olives
1 (4 oz.) can green chiles
1 pound 96% ground lean beef or 99% ground turkey
1/2 cup reduced fat shredded cheese ( I use Trader Joe’s lite 3 cheese blend)
1/2 Tbsp taco seasoning
Instructions
Preheat oven to 350 degrees.
Spray a large skillet pan with non stick cooking spray. Cook ground beef over medium heat until meat is no longer pink.
Add taco seasoning and 2 tsp of water and reduce heat to low for 60 seconds. Remove from heat and set aside.
In a large mixing bowl combine, refried beans, green chiles and cooked ground beef. Stir until well combined.
Spray a 13 x 9 baking dish or 2 ( 8 x 8) baking dish with non stick cooking spray.
If you prefer the tortilla crispy, then you will want to first cook tortillas in a skillet, sprayed with non stick cooking spray for 1-2 over medium heat on each side.
Then top each tortilla with 1/4 cup of beef mixture. Roll up and place seam down in prepared baking dish.
IIf you use two (8 x 8 ) baking dishes-you will add 7 enchiladas per dish.
Repeat for all 14 tortillas.
Pour enchilada sauce evenly over enchiladas. Sprinkle cheese evenly over the top of sauce.Add diced olives.
Keto Philly Cheesesteak Pasta is classic and delicious pasta. It is made with a combination of steak shreds, bell pepper, sautéed onions, & mushrooms along with cheesy sauce with keto pasta made with almond flour. This pasta is prepared quickly in only thirty minutes, so this pasta is a great dish to make for busy days. This dish is easily customizable, so we can easily use alternate ingredients of choice to prepare this dish. It is not dairy-free, so we can consume dairy-free cheese and vegan cream cheese to prepare dairy-free cheese. We can serve this Keto Philly Cheesesteak Pasta with Cesar or arugula salad, or with roasted zucchini or cauliflower for a filling dinner or lunch.
STATS:
Overall Time: 30 mints.
Portion size: 1.5 cups
Time of Prep: 10 mints.
Portions: 4
Cuisine: American
Caloric content: 450 Kcal
Course: Dinner
Time of Cook: 20 mints.
Diet: Keto & Low-Carb
EQUIPMENT:
Large skillet
Saucepan
Mixing spoon
Cutting board
Knife
Colander
INGREDIENTS:
12 oz. keto pasta
1 lb. shaved beef steak
1 tbsp. olive oil
1 green bell pepper
1 small onion
1 cup mushrooms
1 tsp. garlic powder
Salt & pepper
4 oz. cream cheese
½ cup beef broth
½ cup provolone
¼ cup Parmesan cheese
INGREDIENT NOTES:
KETO PASTA:
We have to sue keto pasta made with almond flour or use Shirataki noodles or zoodles to prepare this dish.
SHAVED BEEF:
We have to utilize rib-eye or sirloin steak, which works great for this purpose.
BELL PEPPER:
We use different color of bell pepper to prepare this pasta dish and it also adds crunch and classic flavor of Philly cheesesteak with less carbs.
ONIONS:
We have to use yellow or white onions to prepare this dish to include the natural aroma and sweet flavor.
MUSHROOMS:
They are added to the dish to include the umami flavor, and they also deepen the flavor of this dish.
CREAM CHEESE:
It is included to make the indulgent smooth base of sauce to prepare this pasta.
BEEF BROTH:
We have to use the beef broth to prepare the sauce, and it is also used to adjust the consistency of this sauce.
MOZZARELLA OR PROVLONE CHEESE:
We use provolone and mozzarella cheese to prepare this dish to add a smooth and melty texture to this pasta.
PARMESAN CHEESE:
It is used to add a sharp flavor, and it also helps to thicken the consistency of sauce.
GARLIC POWDER:
It is added to include the garlic flavor without the use of fresh garlic.
INSTRUCTIONS:
We can boil the keto pasta as directed on the package than drain and put the pasta in corner.
Then we can add oil in the skillet on a moderate setting.
We can add bell pepper, mushrooms, and onions and saute them to make the veggies tender.
Then we can add beef shreds along with black pepper, garlic seasoning, and salt and cook to brown the meat.
We can set the flame on a low setting and add the cream cheese and beef broth to the pan and stir to form a
smooth consistency of sauce.
Then we can add parmesan & provolone cheese & mingle to smooth the cheese in sauce.
Now we can add the pasta and stir to combine with the sauce, and simmer for around three minutes and serve warm.
SERVING SUGGESTIONS:
We can garnish this pasta with parsley or green onions.
Serve this cheesesteak pasta with a Caesar or arugula salad.
We can pair this pasta with roasted zucchini or cauliflower for dinner or lunch.
You can top this pasta with additional provolone and broil to prepare the golden crust.
Serve this pasta in a skillet for rustic presentation.
We can add some chili flakes as we like to make the spicy pasta.
TIPS:
We can freeze the shaved beef so it gets sliced easily.
You would use the different color bell pepper to add color.
We don’t have to overcook the noodles as they get mushy.
You can add cream cheese slowly so that clumps will not get created.
We can stir the cheese constantly to form the smooth sauce.
STORAGE INFORMATION:
FRIDGE:
We can palace pasta in container and preserve this dish for 3 days.
FREEZER:
We can make and store separate portions for one month.
FAQs:
Can I prepare this pasta with the ground beef?
We can easily prepare this pasta with ground beef, and it cooks quickly as well.
Will I make this pasta dairy-free?
We can make the dairy-free pasta and use dairy-free cheese and vegan cream cheese to prepare dairy-free pasta.
2 cups cooked and shredded skinless, boneless chicken breast
1/2 cup non-fat Greek yogurt
1/4 cup light mayonnaise
1 celery stalk, finely chopped
1/4 cup red onion, finely chopped
1/4 cup grapes, halved
1 tablespoon Dijon mustard
Salt and pepper, to taste
For Serving:
4 small whole wheat croissants
Instructions:
Prepare the Chicken Salad:
In a large bowl, combine shredded chicken, non-fat Greek yogurt, light mayonnaise, chopped celery, chopped red onion, halved grapes, Dijon mustard, salt, and pepper. Mix until well combined.
Assemble the Sandwiches:
Slice the whole wheat croissants in half. Place an equal amount of chicken salad onto the bottom half of each croissant.
Serve:
Place the top half of the croissants on the chicken salad to create sandwiches.
SmartPoints Information:
The SmartPoints value will depend on the specific ingredients and brands used. Be sure to calculate the points based on your Weight Watchers plan and the ingredients you choose. Consider using light or fat-free alternatives to reduce points.
Enjoy your Weight Watchers Chicken Salad on Croissants, a delicious and point-friendly lunch option!
Serves 8 Frozen chocolate peanut butter bark is a delightful fruity spin on the more traditional frozen yogurt bark. This is 2 weight watchers points per serving! Simply arrange banana slices on a sheet pan, and mash them down until they flatten and form a base for your toppings—in this case, reconstituted powdered peanut butter and melted dark chocolate. After the bark freezes, cut or break it into pieces, and store it in a freezer-safe container for up to 2 weeks.
Ingredients
Banana
2 large cut into 1/2-inch-thick slices
Powdered peanut butter
¾ cup s
Lily’s Dark chocolate baking chips
3 oz or similar product
Flaky salt
¼ tsp
Instructions
Line a sheet pan with foil or parchment paper. Arrange the banana slices on the pan to form a rectangle (about 8 x 5 inches). Cover the banana slices with a sheet of parchment paper; press the slices using the bottom of a glass or a dry measuring cup so that they flatten and touch each other. Carefully peel off the top sheet of parchment.
In a small bowl, stir together the powdered peanut butter and 7 to 8 tablespoons of water until smooth; spread the peanut butter over the bananas.
In a small microwave-safe bowl, microwave the chocolate chips on High until melted and smooth, about 1 minute, stopping to stir every 20 seconds. Drizzle the chocolate evenly over the peanut butter and gently spread to cover. Sprinkle evenly with the salt. Freeze until fully firm, at least 1 hour. Cut or break into 8 pieces.
Serving size: 1 piece
Frozen chocolate peanut butter bark
Serves 8 Frozen chocolate peanut butter bark is a delightful fruity spin on the more traditional frozen yogurt bark. This is 2 weight watchers points per serving! Simply arrange banana slices on a sheet pan, and mash them down until they flatten and form a base for your toppings—in this case, reconstituted powdered peanut butter and melted dark chocolate. After the bark freezes, cut or break it into pieces, and store it in a freezer-safe container for up to 2 weeks.
Ingredients
Banana
2 large cut into 1/2-inch-thick slices
Powdered peanut butter
¾ cup s
Lily’s Dark chocolate baking chips
3 oz or similar product
Flaky salt
¼ tsp
Instructions
Line a sheet pan with foil or parchment paper. Arrange the banana slices on the pan to form a rectangle (about 8 x 5 inches). Cover the banana slices with a sheet of parchment paper; press the slices using the bottom of a glass or a dry measuring cup so that they flatten and touch each other. Carefully peel off the top sheet of parchment.
In a small bowl, stir together the powdered peanut butter and 7 to 8 tablespoons of water until smooth; spread the peanut butter over the bananas.
In a small microwave-safe bowl, microwave the chocolate chips on High until melted and smooth, about 1 minute, stopping to stir every 20 seconds. Drizzle the chocolate evenly over the peanut butter and gently spread to cover. Sprinkle evenly with the salt. Freeze until fully firm, at least 1 hour. Cut or break into 8 pieces.
1/2 cup (120g) pizza sauce (optional, can omit for strict carnivore)
1 1/2 cups (180g) shredded mozzarella cheese
1/2 cup (75g) cooked ground beef
1/2 cup (75g) cooked sausage, crumbled
4 slices pepperoni or other carnivore-friendly deli meats
2 slices cooked bacon, chopped
1/2 cup (60g) cooked chicken breast, shredded
1/4 cup (30g) Parmesan cheese (optional, for extra flavor)
Instructions:
Preheat Oven:
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or use a pizza stone if you have one.
Make the Crust:
In a microwave-safe bowl, combine the shredded mozzarella and cream cheese. Microwave for 30-45 seconds until melted and easy to stir.
Stir in the egg, almond flour, garlic powder, salt, and baking powder. Mix until smooth and dough-like.
Transfer the dough to the prepared baking sheet and shape it into a pizza crust about 1/4-inch thick.
Bake the Crust:
Bake the crust in the preheated oven for 10-12 minutes or until golden and firm.
Assemble the Pizza:
Once the crust is done, spread a thin layer of pizza sauce (optional) over the crust. Sprinkle a generous amount of shredded mozzarella cheese over the sauce.
Top with your carnivore toppings: ground beef, sausage, pepperoni, bacon, and chicken.
Bake Again:
Return the pizza to the oven and bake for an additional 5-7 minutes, until the cheese is melted and bubbly. Optionally, sprinkle Parmesan on top for extra flavor.
Serve:
Slice and enjoy your delicious, low-carb carnivore pizza!
Tip: Customize with any other meats or toppings that fit your carnivore diet!
The keto bowl of Street Corn Chicken Rice is a satisfying & healthy meal that is perfect for those on low-carb/strict-keto diets. We have crafted the recipe to smartly swap the corns & rice for their low-carb counterparts. These bowls feature cauliflower rice & corns(extremely keto), marinated cooked chicken slices, lime crema with keto mayo, sour cream, lime, etc., & all keto toppings like wedges of lime, avocado slices, crumbled cheese, chopped cilantro. This keto bowl of Street Corn Chicken Rice is perfectly seasoned, packed with healthy fats, proteins, and many essential nutrients.
NUMERICAL OVERVIEW:
Diet: Ketogenic
Course: Main course
Cuisine: Fusion/Tex-Mex
Time for prep: Fifteen mins
Twenty-five mins for cooking
Working time(in total): Forty minutes
Size/serving: A bowl/person
Yield in total: 4 bowls
Mode of cooking: Grill(grill pan) + stovetop
Level of difficulty: Easy to normal
TOOLS:
Board & knife for cutting & chopping
A grill pan/skillet
Rice grater/food processor(for making the rice from cauliflower)
Bowls for mixing
Tongs/spatula
Baking sheet/tray
Spoons & cups, to measure
INGREDIENTS:
FOR THE CHICKEN:
One tsp. of cumin
2 tbsps. of oil(olive)
Chili powder, 1/2 tsp
2 breasts of chicken, boneless & skinless
To taste of salt & pepper
1 tsp. of paprika, smoked
Fresh juice of half a lime
STRICT KETO VERSION OF THE STREET CORN:
1/4th tsp. of powdered garlic
Florets of cauliflower, 1.5 cups
0.25 tsp. of paprika
To taste of salt
1 tbsp. of oil(avocado)
CREMA:
Fresh juice of a lime
0.5 cup of sour cream, full-fat
To taste of salt & pepper
1/4th cup of mayonnaise(avocado-oil based)
To taste of salt & pepper
1 clove of minced garlic
Chopped cilantro, one tbsp.
RICE BASE:
1 tbsp. of coconut oil/butter
Rice of cauliflower, 2 cups
To taste of salt
TOPPINGS:
Wedges of lime
1/2 sliced avocado
Cojita cheese(crumbled), two tbsps.
1/4thc up of fresh cilantro, chopped
INSTRUCTIONS:
COOKING CHICKEN:
Include & mix the paprika, juice of lime, cumin, pepper(black), oil of olives, salt, powdered chili, & garlic in a bowl.
Add chicken to the above marinade you just made.
Coat all the chicken properly & refrigerate while covered it for a minimum of fifteen mins.
Place a skillet on the stove over a normal-fulll flame.
Add the marinated chicken to that skillet.
After ~seven mins, turn the side of the chicken.
Fry for the same precise length of time on the other side.
Check that the chicken must be tender from inside & golden & crisp from the outer side.
If it’s done, dish it out, cool it, then slice/dice the chicken.
PREPARING THE STRICT KETO VERSION OF CORN:
First, prepare the corn-sized bits of cauliflower florets.
Then coat them properly with the mixture of salt, paprika, oil of avocado, & powdered garlic.
Spread the seasoned corn-sized cauliflower bits on the baking sheet/tray.
Shift that baking tray to the oven for roasting the cauliflower bits for ~twenty mins at 200 °C.
After ~ten mins mix them to change their position for even roasting.
Check them after twenty mins, and remove them from the oven if they are crisp & golden.
LIME CREMA:
Mix juice of lime, sour cream, pepper, mayo, salt, minced garlic, & chopped cilantro in a bowl.
Now, you can refrigerate your lime crema.
COOKING OF CAULIFLOWER RICE:
Include oil/butter in a skillet over a normal flame.
Include the cauliflower rice in that melted butter/hot oil.
Sprinkle the salt, mix & cook them until tender(~five mins).
ASSEMBLING:
Grab the four serving bowls.
Add an equal amount of cauliflower rice in each bowl.
Now, top the rice with chicken slices, cauliflower”corn”, avocado slices, drizzle of lime crema, cheese, & fresh cilantro one by one.
Finally, press half a fresh lime’s juice into each bowl.
Your strict keto bowls of Street Corn Chicken Rice are ready to serve!
TIPS:
Use an airfryer to have the extra crispy cauliflower corns
You may use the leftover/rotisserie chicken for the quick work.
You may use the chipotle/jalapenos for the spicy version.
Longer marination of chicken & longer refrigerating of crema will give you deep flavor.
HOW TO PRESERVE(LEFTOVERS):
NOTE: Never store an assembled rice bowl
CHILLING:
Save every component individually in the containers(sealed). Refrigerate them all for ~four days. Bring all components to the surrounding temperature while rewarming the rice & chicken. Then assemble them for quick serving.
FREEZING:
You may save the chicken & rice of cauliflower individually in the container with sealed lids. Freeze them for ~sixty days. Never freeze the crema & topping. Defrost & reheat the chicken, prepare the lime crema & toppings fresh. Assemble them all to serve.
FAQs:
What can I use in place of the dairy cheese?
You may use extra cream, paste of avocado, or almond-based crumbled cheese in place of dairy cheese. You can also skip the cheese if you want.
Will the frozen cauliflower rice work?
Absolutely! You need to defrost & drain extra water properly, then your cauliflowers are good to go.
NUTRITIONAL FACTS/SERVING:
Size/serve: 1 Bowl
Calories: ~395 kcal
Carbs in total: Nine grams
Fiber: 4 g
Net carbohydrates: Five grams
Fats: 27 grams
Sugar: Two grams
Proteins: 27 g
Sodium: 510 mg
Introduction: Indulge in a culinary masterpiece with our delectable 1-Point Egg Muffins, a delightful fusion of flavors and textures that will elevate your breakfast experience. Packed with pre-cooked ham, finely diced bell pepper, and onion, these savory muffins are a perfect blend of protein and vegetables. Whether you’re seeking a convenient meal prep option or a sophisticated brunch dish, our egg muffins are a versatile addition to your culinary repertoire.
Ingredients:
1/2 lb pre-cooked ham, diced (bacon or sausage can be substituted)
1 bell pepper, finely diced
1/2 onion, finely diced
10 eggs
1/2 tsp salt
1/2 tsp pepper
2 tbsp avocado oil (bacon fat can be used for added flavor)
Instructions:
Preheat Oven to Perfection: Begin by preheating your oven to 375°F, ensuring the ideal temperature for achieving the perfect texture and flavor in our egg muffins.
Chop with Precision: Meticulously dice the pre-cooked ham, bell pepper, and onion to create bite-sized pieces that will be evenly distributed throughout each muffin, providing a burst of flavor in every bite.
Whisk and Mix with Finesse: Crack the eggs into a spacious bowl and whisk them to perfection. Add the meticulously chopped ingredients, along with 1/2 teaspoon of salt and pepper each, creating a harmonious blend of flavors.
Grease for Success: Ensure the muffin tin is generously coated with your preferred fat or oil, preventing any sticking issues during baking. Alternatively, opt for muffin tin liners for a hassle-free baking experience.
Spoonfuls of Culinary Art: Carefully spoon the egg mixture into each section of the muffin tin, filling them almost to the brim. Anticipate a delightful puffing up as they bake, promising an aesthetically pleasing presentation.
Bake to Perfection: Place the muffin tin in the preheated oven and let the magic happen for approximately 20 minutes. The result? A golden-brown exterior with a perfectly cooked, fluffy interior.
Cooling Elegance: Allow the egg muffins to cool slightly before serving, enhancing the overall texture and ensuring a delightful dining experience.
1/4 cup (56g) light cream cheese, softened (Philadelphia 1/3 less fat or similar)
1/4 cup (60ml) unsweetened almond milk or skim milk
2 tbsp (30g) unsalted butter (or light butter alternative, if available and suitable for baking)
1/4 cup (30g) all-purpose flour, sifted
1 tbsp (8g) cornstarch, sifted
1/4 tsp cream of tartar (optional, but helps stabilize egg whites)
1/2 cup (80g) erythritol or another granular sugar substitute equivalent to 1/2 cup sugar
1/2 tsp vanilla extract
Pinch of salt
For the Water Bath:
Boiling water
For Dusting (Optional):
1-2 tsp powdered erythritol or other powdered sugar substitute
Equipment:
8-inch round springform pan or cake pan with a removable bottom
Parchment paper
Aluminum foil
Large roasting pan (for water bath)
Electric mixer
Spatulas
Whisk
Instructions:
Prepare the Pan: Grease and flour your 8-inch springform pan. Line the bottom with parchment paper. For easy removal and to prevent water from seeping in during the water bath, wrap the outside of the pan securely with 2-3 layers of aluminum foil. Preheat your oven to 325°F (160°C).
Make the Cheese Base:
In a heatproof bowl set over a pot of simmering water (double boiler), combine the softened light cream cheese, unsweetened almond milk (or skim milk), and butter. Whisk constantly until the mixture is smooth and fully combined. Remove from heat.
Whisk in the egg yolks one at a time until fully incorporated.
Sift in the flour and cornstarch into the mixture. Whisk until smooth and no lumps remain. Stir in the vanilla extract and a pinch of salt. Set aside.
Whip the Meringue:
In a very clean, dry bowl (preferably glass or metal), add the egg whites and cream of tartar (if using).
Using an electric mixer, start whipping the egg whites on medium speed until foamy.
Gradually add the erythritol (or sugar substitute) a little at a time while continuing to whip.
Increase the speed to high and whip until you achieve glossy, soft peaks. The to meringue should hold its shape but still be pliable. Do not over-whip to stiff peaks, as this can make the cake dry.
Combine the Batters:
Add about one-third of the meringue to the cheese base mixture. Gently fold it in with a spatula to lighten the batter.
Add the remaining meringue in two additions, gently folding until just combined. Be careful not to deflate the meringue; this is key to the soufflé texture. Overmixing will result in a dense cake.
Bake with Water Bath:
Pour the batter into the prepared springform pan. Gently tap the pan on the counter a few times to release any large air bubbles.
Place the springform pan into the larger roasting pan. Carefully pour boiling water into the roasting pan until it comes about 1 inch up the sides of the springform pan.
Carefully transfer the roasting pan to the preheated oven.
Bake for 60-70 minutes, or until the top is golden brown and the cake is set but still slightly wobbly in the center. An inserted skewer should come out with moist crumbs.
Cooling and Serving:
Once baked, turn off the oven and prop the oven door open slightly with a wooden spoon. Let the cheesecake cool in the oven for about 30-60 minutes. This slow cooling helps prevent the cake from deflating too much.
Remove the cake from the oven and the water bath. Carefully remove the aluminum foil. Let it cool completely on a wire rack before refrigerating for at least 2-3 hours (preferably overnight) to firm up.
Once chilled, carefully run a thin knife around the edge of the pan before releasing the springform.
Dust with powdered erythritol before serving, if desired.
Weight Watchers Point Considerations (Estimate):
Light Cream Cheese: Significantly lower in points than full-fat.
Unsweetened Almond Milk/Skim Milk: Very low or zero points.
Erythritol/Sugar Substitute: Zero points.
Butter: This is where some points will come from. Using a good quality light butter or a smaller amount if you can adjust, helps.
Flour & Cornstarch: These will contribute points.
Eggs: Points depend on the plan, but generally moderate.
To get accurate points for your specific cake, you would need to input all the exact ingredients and their quantities into your WW app and divide by the number of servings. For example, if the entire cake comes out to 30 points and you cut 10 slices, each slice would be 3 points.
Enjoy your light and airy Japanese Soufflé Cheesecake
Forget flour and sugar—these Carnivore Fluffy Pancakes are a protein-packed, ultra-satisfying alternative that blow traditional pancakes out of the water. With a tender texture and buttery flavor, they’re ideal for low-carb, keto, and carnivore diets alike. Bonus: they’re quick to whip up and endlessly customizable with zero guilt.
Ingredients (Base Version):
4 large eggs
4 oz cream cheese (or 1/2 cup, softened)
2 tbsp beef gelatin (gives the “fluffy” texture – like flour!)
1 tbsp butter or ghee (for cooking)
Pinch of salt
Optional: splash of vanilla extract or cinnamon (for more flavor, if tolerated)
Instructions:
Blend the Batter
In a blender or mixing bowl, combine eggs, cream cheese, gelatin, and salt.
Blend or whisk until very smooth—no lumps. Let it sit for 2–3 minutes to activate the gelatin.
Heat the Pan
Heat a nonstick or cast iron skillet over medium-low heat. Add a small amount of butter or ghee.
Cook the Pancakes
Pour small rounds of batter (about 3–4 inches wide) into the pan.
Cook for 2–3 minutes per side, flipping once bubbles form and the edges firm up.
Repeat until all batter is used.
Serve & Enjoy!
Serve warm with a pat of butter, whipped cream cheese, or even bacon slices on top!
Servings:
Makes 6–8 small pancakes (Serves 2)
Notes:
Beef gelatin is key for fluffiness! It mimics the structure that flour provides in regular pancakes.
You can double the batch and refrigerate the leftovers—great for meal prep.
Tips:
For extra richness, separate the eggs and whip the egg whites until fluffy—fold into the batter for extra airy pancakes.
Want it sweeter (but still carnivore-ish)? Add a pinch of cinnamon or vanilla extract.
Use a ring mold for perfect circular shapes and even thickness.
Make a savory version: add shredded cheese or crispy bacon bits to the batter!
Nutritional Info (per serving, approx. 3–4 pancakes):
Calories: ~320
Protein: ~20g
Fat: ~26g
Carbs: <1g
Fiber: 0g
Sugar: 0g
Carnivore Health Benefits:
Zero carbs: Supports ketosis, fat burning, and blood sugar stability
High in protein & healthy fats: Keeps you full and fuels your body
Gelatin: Great for joint health, skin elasticity, and gut support
Eggs & cream cheese: Rich in essential vitamins like A, D, B12, and choline
Q&A:
Q: Can I use bone broth protein powder instead of gelatin?
A: Yes! It works similarly but may be less fluffy—great for added nutrition though.
Q: What toppings are allowed on carnivore?
A: Try butter, whipped cream cheese, unsweetened mascarpone, or melted cheese. For keto-carnivore, a small drizzle of sugar-free syrup may be okay.
Q: Can I prep the batter in advance?
A: Yes! Store in the fridge up to 24 hours. Let it sit at room temp for 10 mins before cooking for best texture.
Q: Can I make these dairy-free?
A: Use duck fat or tallow for cooking and replace cream cheese with a mix of egg yolks and beef tallow.
Q: Are these freezer-friendly?
A: Absolutely. Freeze in layers with parchment paper. Reheat in a skillet or toaster oven.
Keto Drop Biscuits are a delightful and low-carb alternative to traditional biscuits. They are perfect for those following a ketogenic diet or anyone looking to reduce their carbohydrate intake. These biscuits are tender, buttery, and easy to make. Enjoy them as a side dish with keto-friendly soups, stews, or as a snack. Here’s a delicious Keto Drop Biscuits recipe with nutrition facts and serving information.
Recipe: Keto Drop Biscuits
Ingredients:
2 cups almond flour
1/4 cup coconut flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, melted
4 large eggs
1/4 cup unsweetened almond milk or coconut milk
1/2 cup shredded cheddar cheese (optional, for added flavor)
2 tablespoons fresh chives, finely chopped (optional, for added flavor)
Nutrition Facts (Per Serving – Recipe makes approximately 12 biscuits):
Calories: 215
Total Fat: 19g
Saturated Fat: 6g
Carbohydrates: 6g
Dietary Fiber: 3g
Sugars: 1g
Protein: 7g
Servings:
This recipe makes approximately 12 Keto Drop Biscuits.
Instructions:
1. Preheat and Prepare:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Mix Dry Ingredients:
In a large mixing bowl, whisk together the almond flour, coconut flour, baking powder, and salt.
3. Add Wet Ingredients:
Add the melted butter, eggs, and unsweetened almond milk to the dry ingredients. Mix until a thick, uniform dough forms.
4. Optional Additions:
If desired, stir in the shredded cheddar cheese and finely chopped chives for added flavor.
5. Form Biscuits:
Using a spoon or your hands, drop approximately 2 to 2.5 tablespoons of dough onto the prepared baking sheet to create each biscuit. Leave some space between each one.
6. Bake:
Place the baking sheet in the preheated oven and bake for about 15-20 minutes, or until the biscuits are golden brown and cooked through.
7. Serve:
Once baked, remove the biscuits from the oven and let them cool for a few minutes. Enjoy your Keto Drop Biscuits as a side to your favorite keto dishes, or as a snack with butter or cream cheese.
Mix honey and yogurt. Stir in blueberries and almonds. Place them in a tray to freeze. Freeze 2 hours for solid results. 18-25 frozen protein bites.
Nutritional Info :
Smart points 2
Title: Wholesome Blueberry Yogurt Protein Bites: A Quick and Nutrient-Packed Delight
Introduction: Elevate your snacking experience with our delectable Blueberry Yogurt Protein Bites – a nutritious blend of fresh blueberries, slivered almonds, and the goodness of plain yogurt. In just five minutes, you can prepare a delightful treat that not only satisfies your sweet cravings but also provides a boost of protein. These frozen protein bites are a testament to simplicity meeting indulgence, making them an ideal addition to your healthy snack repertoire.
Ingredients: Gather the following wholesome ingredients to embark on your journey to creating Blueberry Yogurt Protein Bites:
1 cup plain yogurt
2 tablespoons honey
1 cup fresh blueberries
1/2 cup slivered almonds
Preparation: In a few simple steps, transform these ingredients into frozen bites of delight:
Begin by mixing honey and yogurt in a bowl, ensuring a smooth and well-incorporated blend.
Stir in fresh blueberries and slivered almonds into the honey-yogurt mixture. The vibrant blueberries add a burst of antioxidants, while the slivered almonds contribute a satisfying crunch and an extra dose of protein.
Place the concoction into a tray, spreading it evenly for uniform freezing.
Allow the Blueberry Yogurt Protein Bites to freeze for a minimum of two hours to achieve a solid and refreshing consistency.
Once frozen, enjoy the fruits of your minimal effort – 18 to 25 bite-sized, frozen protein delights.
Nutritional Information: Savor the satisfaction of a healthy treat with just 2 SmartPoints per Blueberry Yogurt Protein Bite. This nutritional transparency allows you to indulge without compromising your wellness goals, making them an excellent choice for those on a mindful eating journey.
Tips and Variations: Experiment with different yogurt varieties such as Greek yogurt for an extra protein punch or flavored yogurts to add a hint of sweetness. Consider swapping almonds for other nuts like walnuts or pecans to tailor the recipe to your taste preferences.
Conclusion: Blueberry Yogurt Protein Bites are not just a snack; they are a celebration of health and flavor in every bite. Perfect for a quick energy boost or a guilt-free dessert alternative, these frozen delights offer a symphony of textures and tastes. Share this delightful recipe with your friends and family, and let the goodness of fresh blueberries and slivered almonds redefine your approach to wholesome snacking.
Yoghurt ice cream in 2 minutes I make this every year
INGREDIENTS
2 tsp vanilla flavor
2 cups yoghurt
3 tbsp honey
2 tsp vanilla flavorFrozen dessert
2 cups of yogurt in total (500 ml)
3 tbsp milk
Topping as desired
Preparation
It’s so quick and tastes like store-bought ice cream!
First mix all the ingredients well in a plastic bowl for the yogurt ice cream without an ice cream maker.
Place the bowl in the freezer for at least 4 hours. Decorate as desired. Enjoy!
Bon appetit
Pizza night just got a whole lot healthier! Say hello to your new favorite guilt-free indulgence: the WW Low Carb Crustless Pizza Bowl. If you’re on the Weight Watchers plan or simply trying to eat healthier without sacrificing taste, this dish delivers everything you love about pizza—melty cheese, rich marinara, savory toppings—without the extra carbs, fat, or SmartPoints that come with a traditional crust.
Made with simple ingredients, this recipe is low in carbohydrates, high in protein, and incredibly satisfying. Plus, it’s quick to prepare, customizable to your liking, and perfect for meal prep or a cozy weeknight dinner. Whether you’re watching your weight, managing carbs, or just looking for a delicious low-effort meal, this pizza bowl will check all your boxes.
Why This Recipe Works for Weight Watchers
Unlike traditional pizza, which can easily rack up points thanks to crust and high-fat toppings, this bowl skips the bread entirely—meaning lower SmartPoints without compromising on flavor. By layering lean proteins, fresh vegetables, and part-skim mozzarella in a bowl and baking it to bubbly perfection, you get all the pizza satisfaction at a fraction of the cost to your daily points budget.
This recipe is also versatile and can be adjusted for WW Blue, Green, and Purple plans depending on the ingredients you use.
Key Features
Low in carbs and calories
High in protein
Only 3–5 WW SmartPoints per serving
Completely customizable
No crust, no problem!
Gluten-free, keto-friendly, and diabetic-friendly
Ingredients
Serves: 2 Serving Size: 1 full pizza bowl
½ cup no-sugar-added marinara sauce (such as Rao’s or homemade)
¾ cup part-skim shredded mozzarella cheese
½ cup cooked lean ground turkey (93% lean) or diced grilled chicken breast
¼ cup turkey pepperoni slices (about 15 slices)
¼ cup diced green bell pepper
¼ cup chopped red onion
¼ cup sliced mushrooms
1 tablespoon grated Parmesan cheese
1 teaspoon Italian seasoning
1/4 teaspoon garlic powder
Crushed red pepper flakes (optional)
Fresh basil or parsley (for garnish)
All ingredients are WW-friendly and designed to keep points low while maximizing taste.
Nutrition Information (Per Serving)
Calories: 280
Protein: 28g
Carbohydrates: 8g
Fat: 15g
Fiber: 2g
Sugars: 4g (naturally from vegetables & sauce)
WW SmartPoints (approx.):
Blue: 4
Green: 5
Purple: 3
SmartPoints were calculated using the WW Recipe Builder with low-fat, low-carb ingredients. Adjust based on your plan and chosen brands.
Step-by-Step Instructions
Step 1: Prepare the Base
Preheat your oven to 400°F (200°C). While the oven heats, grab two oven-safe bowls or small baking dishes.
Spoon ¼ cup of marinara sauce into the bottom of each bowl, spreading it evenly to cover the base.
Step 2: Layer the Protein
Divide your cooked lean ground turkey or chicken evenly between the bowls. This adds hearty protein without spiking your SmartPoints. If you’re using pepperoni, set half aside for the top layer and layer the rest here.
Step 3: Add Vegetables
Top the protein with your chopped onions, mushrooms, and peppers. These non-starchy veggies are zero points on most WW plans and add bulk, nutrition, and flavor without any guilt.
Step 4: Sprinkle with Seasoning
Sprinkle Italian seasoning, garlic powder, and crushed red pepper flakes (if desired) over the veggies. This enhances the flavor without adding calories or points.
Step 5: Add the Cheese
Top each bowl with approximately ⅜ cup of shredded part-skim mozzarella cheese. It may not seem like much, but when melted, it delivers all the gooey satisfaction you expect from pizza.
Finish with a few turkey pepperoni slices on top and a sprinkle of grated Parmesan cheese for that classic pizzeria vibe.
Step 6: Bake to Perfection
Place bowls on a baking tray and bake for 12–15 minutes, or until the cheese is bubbling and golden brown. For a crispier top, broil on high for an additional 1–2 minutes—but watch closely to avoid burning.
Step 7: Garnish and Serve
Remove from the oven and let sit for 2–3 minutes. Garnish with fresh basil or chopped parsley, and enjoy immediately. The aroma and appearance will convince even the biggest pizza lovers that this is the real deal!
Why This Recipe Is Healthy
No refined grains: Skipping the crust cuts out unnecessary calories and carbs.
High in lean protein: Keeps you full longer, supports metabolism, and aids recovery.
Low sugar: Using a no-added-sugar marinara keeps this low-glycemic.
Nutrient-dense vegetables: Add fiber, vitamins, and volume to keep you satisfied.
This pizza bowl turns a comfort food favorite into a nutrient-packed, guilt-free indulgence.
Tips for Success
Use a high-quality marinara sauce with no added sugars and minimal ingredients.
Pre-cook the meat before layering to ensure food safety and even flavor.
Don’t over-bake – the goal is melted cheese and warm toppings, not dried-out protein.
Portion wisely – each bowl is a hearty serving. Pair with a light side salad for balance.
Make it microwaveable – assemble the bowl in a glass container for a fast WW lunch!
Flavor Variations
Spicy Italian: Add turkey Italian sausage, crushed red pepper, and black olives.
Veggie Deluxe: Omit meat and load up on spinach, zucchini, olives, and artichokes.
BBQ Chicken: Swap marinara for sugar-free BBQ sauce, use diced chicken and red onion, and top with a bit of reduced-fat cheddar.
White Pizza Bowl: Use ricotta and garlic as your base, top with spinach and mushrooms.
Each variation can be adapted to fit into WW-friendly point limits.
Substitutions
Dairy-Free: Use a dairy-free mozzarella alternative. Points may vary.
Vegetarian: Omit meat and double the veggies or add plant-based crumbles.
No Turkey Pepperoni? Try lean turkey bacon or omit for a lower-fat version.
Low Sodium: Use a low-sodium sauce and cheese to reduce salt intake.
Make-Ahead & Storage
Meal prep: Assemble all ingredients in a storage-safe dish and refrigerate for up to 3 days.
Freezer friendly: Freeze the assembled (unbaked) bowls. Thaw overnight and bake as directed.
Reheating: Microwave in 1-minute bursts or reheat in the oven at 350°F until warmed through.
Serving Suggestions
Serve with a WW-friendly side salad with balsamic vinaigrette.
Pair with steamed vegetables or roasted broccoli.
Enjoy with a glass of sparkling water with lemon for a full, balanced meal.
Frequently Asked Questions
Q: Can I use store-bought rotisserie chicken?
Yes! Just make sure it’s skinless and check the sodium content for SmartPoint tracking.
Q: Is this keto-friendly?
Absolutely. It’s low in carbs and high in protein, making it suitable for both keto and WW plans.
Q: Can I eat this cold?
While best hot, it’s tasty chilled like leftover pizza—though cheese will firm up.
Final Thoughts
The WW Low Carb Crustless Pizza Bowl is proof that you can enjoy your favorite comfort foods without compromising your health goals. It’s delicious, filling, and loaded with flavor while staying well within your SmartPoint allowance.
From quick dinners to satisfying meal prep, this recipe is one you’ll want to bookmark and return to again and again. With endless variations and only minutes to prepare, it’s the perfect solution for busy, health-conscious pizza lovers.
This Keto Creamy Custard Cake is a very delicious, decadent dessert, and it is also low in carbs. This dessert has a smooth and velvety custard base and a light, airy top. This dessert is ideal for anyone on a ketogenic or gluten-free diet because it features low-carb components like almond milk, coconut flour, and Erythritol. This cake has a special texture that makes this dessert different and appealing. As the batter bakes, it separates into different layers and forms a soft sponge top & creamy custard underneath. This cake has a subtle vanilla flavor and it is mildly sweet, & is filling without a strong taste. We can have this Keto Creamy Custard Cake without anything, or we can add some whipped cream and fresh berries to enhance the taste.
STATS:
Serving size: 1 slice
Cook time: Fifty mins
Cuisine: American
Total time: One hour, five mins
Calories: 210 kcal
Prep time: Fifteen mins
Course: Dessert
Diet: Keto, Gluten-Free
Serving: 8 servings
EQUIPMENT:
Baking pan
Parchment paper
Beater
Spatula
Whisk
Knife
INGREDIENTS:
4 large eggs
1/3 cup Erythritol powder
2 tbsp. coconut flour
¼ tsp. xanthan gum
¼ tsp. salt
1 & ½ cups almond milk
½ cup heavy cream
1 tbsp. vanilla extract
Butter
INGREDIENTS NOTES:
EGGS:
We utilize the eggs which should be at the ambient temperature for the best texture and volume.
ERYTHRITOL POWDER:
Erythritol powder is used to make this dessert and it dissolves easily and quickly.
COCONUT FLOUR:
Coconut flour is required in very small amounts as it absorbs moisture very effectively.
XANTHAN GUM:
Xanthan gum is added to thicken the consistency and stabilize the layers.
SALT:
Salt is added to balance the sweetness & improve the flavor overall.
ALMOND MILK:
Almond milk without sugar is used to make this custard cake and it is low in carbs and preserves the lightness of the custard.
HEAVY CREAM:
It is added in the dessert to prepare the rich & creamy dessert.
VANILLA EXTRACT:
It is added to the dessert to make this dish warm and rich.
BUTTER:
Butter is used to grease the dish as it helps the easy removal of the cake.
INSTRUCTION:
We can preheat the oven to three-twenty-five degrees F.
Then we can apply the butter in the pan to grease the dish.
We can divide the eggs sprinkle salt and beat the eggs till we get the stiff peaks.
Then add the Erythritol and yolks in another bowl till they get light and fluffy.
We can add the xanthan gum and coconut flour and stir.
Now we can add the heavy cream, vanilla, and warm almond milk to the dry ingredients by mixing continuously till it gets smooth.
We can carefully fold the egg whites in three parts as the batter will be runny.
Now we can add the batter in the pan and smooth the top layer with the spatula.
We can put the cake to bake for 45 to 50 minutes, or until the center jiggles a little and the top is brown.
When the cake gets cool down we can place the cake in the fridge to get set.
We can slice the Keto Creamy Custard Cake with a knife and serve.
SERVING IDEAS:
We can top this custard cake with the keto whipped cream.
You can also dust the Erythritol powder on the cake.
We can also add fresh raspberries or strawberries to the cake.
You can also pour some keto-friendly chocolate sauce on the cake.
We can also garnish the mint on the cake.
You can also serve this cake with keto-friendly tea or coffee.
TIPS:
We should use the eggs at the ambient temperature.
You don’t have to mix the egg whites too much and fold them softly with the batter otherwise the egg whites will get deflated.
We can use a glass or metal pan for even baking.
You have to properly cool down the cake so we can make the clean slices.
STORAGE INFORMATION:
FRIDGE:
We can put the cake in a sealed box and preserve the cake for 5 days.
FREEZER:
We can cover the slice of the cake in plastic wrap and preserve the cake for one month.
FAQs:
Can we make this cake with the almond flour?
No, we can’t make this cake with the almond flour & we just have to use the coconut flour to make this cake as it absorbs moisture well; we have to reformulate the ingredients if we have to use the almond flour.
How to make a dairy-free cake?
We can use full-fat coconut cream in place of heavy cream to make this cake dairy-free.
In a large mixing bowl, combine the fat-free cottage cheese with the sugar-free orange gelatin mix. Stir until the gelatin mix is fully dissolved into the cottage cheese.
Add Fruit:
Stir in the drained crushed pineapple and mandarin oranges. Mix everything well to ensure the fruit is evenly distributed.
Fold in Whipped Topping:
Gently fold in the fat-free whipped topping until the mixture is light and fluffy. Be careful not to overmix so that the whipped topping stays fluffy.
Chill:
Cover the bowl and refrigerate the Orange Fluff for at least 2 hours to allow the flavors to meld and the fluff to set.
Serve:
Serve chilled. You can garnish with extra mandarin orange slices or a sprinkle of orange zest if desired.
Nutritional Information (per serving, assuming 8 servings):
Points per Serving: 3 points (depending on your plan and the brands you use)
Calories: ~100
Fat: 0g
Carbohydrates: ~20g
Protein: ~6g
Tips & Benefits:
Protein Boost: Thanks to the cottage cheese, this dessert offers a good source of protein.
Low in Sugar: Using sugar-free gelatin and fat-free whipped topping helps keep the sugar content low.
Perfect for Meal Prep: Make it ahead of time and store it in the fridge for an easy, low-point dessert or snack throughout the week.
Refreshing and Light: The combination of pineapple, mandarin oranges, and orange gelatin creates a bright, citrusy flavor, perfect for a light treat.
This Orange Fluff is a delicious, low-point dessert option that feels indulgent without breaking your Weight Watchers points!
What You’ll Need:
How to Make Them:
Bonus Tip:
Carnivore Fluffy Pancakes
Ingredients (Base Version):
Servings:
Notes:
Nutritional Info (per serving, approx. 3–4 pancakes):
Carnivore Health Benefits:
Q&A:
Low in carbs and calories
Ingredients:
