Enjoy!

Ingredients:

• 1 pound ground chicken
• 1 cup grated parmesan
• 1 cup mozzarella
• 1 Tbsp Italian seasoning
• 1 cup heavy whipping cream
• 8 Tbsp butter
• 2 Tbsp minced garlic
• 1 jalapeño sliced with seeds removed
• 6 strips of bacon cooked and chopped
• 1/2 cup shredded parmesan cheese

Directions:

1. 1. Preheat oven to 400*
   2. Mix ground chicken, grated parmesan, mozzarella, and Italian seasoning together.
   3. Roll the mixture out between two pieces of parchment paper into the shape of your baking pan. I like to use a pizza stone like this to get a nice crisp on the pizza.
   4. Leaving the crust on the parchment place on baking pan and bake for 20 mins. I find it helpful to place a pan on the rack under the pizza to help catch the drips from the chicken.
   5. While crust is baking, melt butter in sauce pan. Then add the garlic.
   6. When bubbles start, add in heavy cream and continue to reduce the sauce over medium heat stirring occasionally.
   7. Pull crust out when top has started to brown and flip it over directly onto the pizza stone. This helps to get a nice crust that holds up when eating, but doesn’t stick to the pan when baking!
   8. Bake crust for 5-10 mins for the top to brown slightly.
   9. Top crust.  First sauce followed by jalapeños and bacon, and topped with shredded parmesan cheese.
   10. Back in the oven until cheese is melted and jalapeños are soft.
   11. After taking the pizza out of the oven, let sit for 10 mins to help crust stiffen up.

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Enjoy!

Ingredients:

• 2 ripe avocados
• 2 eggs
• 1/2 cup cocoa powder
• 1/2 cup erythritol (or other low glycemic sweetener.  I use this.)
• 1/2 cup peanut butter (Check ingredients. You’ll want one that is just peanuts and salt)
• 1 Tbsp vanilla
• 4 Tbsp almond flour (My favorite is this)
• 1 T and 1 tsp beef gelatin (Find it here)
• 1/2 tsp liquid sweetener (This is one I like)
• pinch of salt
• 1/2 cup Lily’s Chocolate Chips

Instructions:

1. Preheat oven to 350.
2. Mix all ingredients together

For Brownies:

1. Spray pan with non stick spray. I use this pan to make individual brownies, but you can easily use a 8×8, 9×9, or a 9×13 depending on how thick you like your brownies.  
2. Bake for approx. 20 mins or until a toothpick comes out clean.

For Cookies:

1. Line cookie sheet with silicone mat or parchment paper. Bonus that this makes it easy to clean up!
2. Scoop out cookies with 1 inch space between. I love this tool: Cookie Scoop
3. Using the back of a spoon, spread cookies out so they are flat.  They will not spread when baking.
4. Bake for 12-15 mins.
5. Move to cooling rack immediately and store in the refrigerator once cooled.

Can’t wait to hear what you think!

MN Keto Mom is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.