I decided to make this as an appetizer for my upcoming girls weekend. I’m not even going to mention that it is low carb because there is just no reason to. It will taste amazing, and all will love it!

These come out to 2 net carbs per serving (1/6 of the recipe and 1/3 of a loaf).

This was awesome!!!! I made two loaves of this, and it really turned out amazing. I chose to incorporate dill into my dough to give some added flavor.

Ingredients:

• 1 1/4 cups mozzarella cheese
• 1 tsp dill
• 1/4 cup almond flour (I like Honeyville)
• 3 Tbsp coconut flour
• 2 Tbsp butter, melted
• 1 egg
• 1/4 tsp garlic powder
• 1/2 tsp sea salt
• 1 tsp xanthan gum (optional)
• 1 8oz wheel of brie, sliced into 1/4 inch thick strips

Method:

Preheat oven to 400 degrees.

Melt cheese and dill in the microwave for 90 seconds. Stir. Add the remaining ingredients and stir. This may be difficult. Microwave for an additional 20-30 seconds if the dough is difficult to combine. You can also use your hands to incorporate all of the ingredients. Split the dough into two equal portions.

On a baking mat or parchment paper, roll out the dough until it is a flat rectangle.  Place the brie slices down the center of the dough. Make sure to leave about 1 inch on each end so that it can be folded over. Make cuts along each side of the dough, about 1 inch apart. Fold the flaps over the brie.

Bake for 20 minutes until golden brown. Allow it to cool a few minutes before serving. This allows the dough to crisp up a bit.

TASTES LIKE THE CLASSIC!!!! Let’s revisit this one.

Brace yourselves. This is AMAZING. It truly tastes like tuna noodle casserole, and the textures all come together really well for this recipe! I don’t usually incorporate canned food into my recipes, but I made an exception here to capture the flavor of the casserole of my youth. The net carbs for each serving are 7g. This works well for my macros as a serving is quite large and is a complete meal.

Ingredients:

• 1 bag cauliflower rice (from Trader Joes) or one riced cauliflower.
• 1 can cream of mushroom soup.
• 2 14oz can mushrooms well drained (use only one can if you don’t really love mushrooms)
• 1/2 cup heavy whipping cream or sour cream OR 2/3 cup sour cream
• 2/3 cup frozen peas
• 4 cans (5 oz each) tuna
• 1 cup  and 1/2 cup finely shredded cheddar cheese
• 1/4 tsp ground black pepper
• 1/2 tsp sea salt

Preheat the oven to 400 degrees.

Microwave the riced cauliflower for seven minutes. Stir in remaining ingredients except for the 1/2 cup of cheddar cheese. Spread the mixture into a casserole dish. Sprinkle with remaining cheese. Bake for 20 minutes.

Makes 6 large servings.