2 Cups fresh grated cauliflower

1 large egg

1 cup of grated parmesan cheese


Preheat oven to 400 degrees

Beat the egg in a large bowl and add the cheese and mix well.

Now place the cauliflower in a dry pan on medium heat and stir it now and then, it will give out steam and loose all its water. Continue stirring till the cauliflower has dried out , be careful not to allow it to turn color. It would take 10 minutes.

Allow the cauliflower to cool, then mix it with the egg and cheese mixture till it forms a dough. Make the dough into a ball.

Now place the dough ball between 2 sheets of parchment paper and roll it gently to form a pizza cruse about 1/4 inch thick on all sides. Keep the edges thick by shaping it with your hand if needed, don’t let the edges get thin or they will burn and become dark.

Now place the rolled out crust with the bottom parchment paper on a cookie sheet in the preheated oven and bake for 20 minutes until the crust has firmed up.

Now top the crust with your favorite sauce or pesto and other pizza toppings.

Return the pizza to the preheated 400 degree oven and bake for another 10 minutes till the toppings are done.



This is a very easy recipe to make a good pizza crust.


2 Cups almond flour

1 teaspoon baking powder

1/2 teaspoon garlic powder

2 eggs

1 tablespoon coconut oil


Preheat oven to 400 degrees

Use clean hands to mix all the ingredients in a deep bowl.

Divide the dough in to equal balls.

Roll out each ball between two parchment papers into a 1/4 inch thick pizza crust.

Adjust the edges to be thick so that it bakes evenly without burning the edges.

Place each rolled out crust with the parchment paper in a cookie sheet and bake in the preheated oven for 15 minutes.

You can make your own topping for the pizza crust with your favorite vegetables and cheeses. When you place the pizza crust with the topping in the 400 degree oven bake for another 10 minutes or till the cheese in the topping melts.



I baked this delicious soft chocolate cake for my son’s birthday. It is very easy to make and has an amazing taste that satisfies the chocolate lover’s tongue.



2 tablespoon coconut flour

2 tablespoon butter

2 tablespoon cocoa powder

1 and 1/2 tablespoons of sweetener (erythritol)

1 large egg

1/4 cup heavy cream

1/4 teaspoon baking soda

1/4 cup almond milk


1/4 Cup cocoa powder

1 and 1/2 tablespoon sweetener (erythritol)

1/4 cup butter

4 tablespoon heavy cream

1 tablespoon vanilla extract


In a small 8-9 inch frying pan melt the butter , remove from heat and mix the coconut flour, sweetener, cocoa powder, egg, heavy cream and baking soda with a spatula till well combined.

Now place the mixture on the stove and cook covered on low heat for 12 minutes.

The cake is ready.

Now transfer it to a deep dish or plate on which you would like to display the cake.

Poke holes on the cake with a toothpick and pour 1/4 cup of the almond milk on top and keep the cake in the fridge to chill and soak for 1/2 hour.

Now prepare the frosting.

Melt the butter in the pan. Keep the pan in low heat and add the cocoa powder, cream, sweetener and vanilla, and cook them for 2 minutes. Keep stirring as you cook them in the pan.

Remove from heat and allow the mixture to cool for 3 minutes.

Now remove the cake from the fridge and spread the frosting mixture on top of the cake and return the cake back to the fridge. Serve delicious, soft, mouth-watering chocolate cake after an hour.



This keto chocolate frosting is so easy to make and delicious to eat. You can make this frosting and use it on your cakes, cup cakes, brownies, or enjoy it on its own.


1 Cup heavy cream

1 teaspoon vanilla extract

2 tablespoons cocoa powder

1 – 2 teaspoons of powdered sweetener (I used erythritol )


Place all the ingredients in a small blender jar and beat till well combined and stiff enough to spread on your baked treat.



These delicious muffins are easy to make and they become a favorite anytime snack. I call the CC Muffins since they are a combination of coffee and chocolate.

They are soft and have the taste of coffee and chocolate.


4 eggs

1 stick or half cup of butter melted

2 cups of almond flour

3/4 cup of zero calorie sweetener (erythritol or xylitol or stevia)

1/4 teaspoon of salt

1 teaspoon instant coffee powder

1 teaspoon baking powder

1 teaspoon vanilla extract

1 cup Lily’s sugar free chocolate chips


Preheat oven to 375 degrees. Prepare a 12 tin muffin tray or a silicon muffin mold.

In a large bowl add sweetener, coffee powder, vanilla, eggs and melted butter and beat them well with an electric whisk. Now add the almond flour, baking powder and salt to the mixture and blend them together with the whisk till a smooth mixture is formed.

Now add the chocolate chips and fold into the mixture with a spatula. Keep a tablespoon of chocolate chips aside for decorating the top portion of the muffins.

Divide the mixture equally into the 12 muffin tins. Decorate on the top with the remaining chocolate chips.

Keep in the preheated oven and bake for 35 minutes till the top is brown and a tooth pick inserted comes out clean.

Allow the muffins to cool and enjoy with a cup of coffee or hot green tea.


These crispy, buttery , savory crackers are and anytime favorite.

They are zero carb and delicious for a keto diet.

They are simple and easy to make.


2 and 1/4 cup of almond flour

1 stick or 1/2 cup of unsalted butter softened

2 egg whites

1/2 teaspoon of salt

1/2 teaspoon of garlic powder (optional)

1/2 teaspoon onion powder (optional)

1/2 teaspoon black pepper powder (optional)

1 teaspoon each of cumin and sesame seeds (optional )


Preheat oven to 350 degrees

In a large bowl add almond flour and salt. And if you are a fan of spices then add the garlic powder, onion powder, pepper powder to the flour and mix them well.

Now add the egg whites and the softened butter and with clean hands mix them well and make into a dough.

Take two large pieces of parchment paper and divide the dough into two halves. Roll each half by placing them between the parchment paper. Roll the dough as thinly as possible. Make it as square as possible so that it will be easier to cut them into pieces.

Now remove the top parchment paper and sprinkle the sesame and cumin seeds on top of the rolled dough. Replace the top parchment paper and gently give another roll with the rolling pin so that the seeds stick to the top of the dough.

Now remove the top parchment paper and using a pizza cutter or a sharp knife, cut the rolled dough into squares and place the parchment sheet on a cookie sheet and bake in the oven for 12 minutes.

Remove from oven. The crackers on the sides may be roasted well rather the ones in the center. Allow the crackers to cool for a few minutes.

Now roll the other half of the dough in the same fashion between 2 parchment papers and cut them to square shapes and place them along with the bottom parchment paper on the cookie sheet and bake them in the preheated oven.

Now when the next tray of cookie is done remove from the oven and allow to cool.

The crackers on the sides are crispy but the ones in the center are crispy but if they are still soft, remove and place these cracker squares again on the cookie sheet and allow to bake for 7-8 minutes in the preheated oven.

Remove and allow them to cool . They cool fast, Enjoy your crispy snack with any of your favorite dips or just as a snack on their own. You can store these in air tight container for 2 weeks.


These cinnamon rolls are sugar free, carb free and they are perfect for a keto snack at any time.

The thought of cinnamon and frosting brings great joy to many cinnamon lovers.

After starting keto diet I was searching for good keto cinnamon roll recipe. I found this excellent recipe on ‘Keto Connect’ . I slightly modified the recipe to fit my taste. If you love to cook, you will enjoy making these cinnamon rolls.



1 cup and 2 tablespoons of almond flour

1/3 cup of coconut flour

3 tablespoons of golden flax seed meal

1/4 cup low carb sweetener (xylitol, erythritol or stevia)

2 teaspoon baking powder

1 teaspoon xanthan gum

1/4 teaspoon of salt

3 large eggs

3 tablespoons of heavy cream

2 tablespoons of butter softened

3 tablespoons of apple cider vinegar

2 teaspoons of vanilla extract

3 tablespoons of warm water


1/2 cup butter softened (at room temperature or softened for 15 seconds in the microwave)

6 tablespoons of granulated sweetener (erythritol)

2 tablespoons of ground cinnamon


2 OZ cream cheese softened

2 tablespoon butter softened

2 tablespoons of powdered sweetener (erythritol)

2 tablespoons of heavy cream

1 teaspoon of vanilla extract


Preheat the oven to 400 degrees. Prepare an 8 inch round cake pan by greasing it or lining with parchment paper. To make the parchment paper stay , sprinkle it with some water and crush it and then press it to the pan and it will stay.

In a large bowl whisk together the almond flour, coconut flour, flax seed meal, baking powder, salt, xanthan gum and sweetener (erythritol)

Now add the wet ingredients to it. Add the eggs, cream, softened butter, vanilla , vinegar and warm water and whisk with a hand mixer until they are completely combined Rest the dough for five minutes.

Now prepare the filling. Mix the ingredients for the filling together in a small bowl and keep it aside.

Now with oiled hands shape the dough into a ball and place it between two large parchment paper pieces and roll out the dough into a large rectangle.

Now spread the cinnamon filling onto the dough leaving a 1 inch margin on all sides to give room for the filling to spread and not leak out of the dough.

Using the parchment paper to push the dough to roll from one side, roll the dough gently into a tight log. And seal the edges with your oiled fingers.

Now cut the log crosswise into 8 equal pieces. Lift the rolls with your oiled hands , and arrange them in the prepared cake pan.

Now place in the oven and bake them for 5 minutes and then reduce the heat of the oven to 350 degrees and bake for 20- 25 minutes, until the rolls are golden brown .

Now allow the rolls to cool completely.

Make the frosting by combining with a mixer the softened butter, cream cheese, sweetener, heavy cream and vanilla until a thick , light, fluffy , spreadable frosting comes together.

Spread the frosting on each of the cooled rolls. Enjoy!

The rolls can be stored in air tight container in the fridge for a week.


These delicious keto muffins, make excellent anytime snack or even get turned into a sandwich with butter for breakfast.


2 cups almond flour

1/4 cup coconut flour

1/2 teaspoon salt

2 teaspoon baking powder

1 teaspoon garlic powder

2 whole jalapeno

1 and 1/2 cup shredded cheddar cheese

4 large eggs

6 tablespoons melted unsalted butter

3/4 cup unsweetened almond milk


  1. Preheat oven to 325 degrees F and prepare a 12 tin muffin pan

2. Prepare the jalapenos. Cut one jalapeno into 12 thin crosswise slices to arrange on top of the muffins. And finely chop the other jalapeno.

3. In a large bowl add almond flour, coconut flour, salt, baking powder and garlic powder. Now mix in a cup of the cheddar cheese to it and add the finely chopped jalapenos to it and mix well.

4. Add the eggs, butter and almond milk to the mixture and mix them well with a spatula. Divide the mixture equally among the 12 muffin tins . Top the muffins with the remaining half cup of cheese and a slice of the jalapeno on top.

5. Bake for 35 minutes until the top are slightly brown and firm to the touch.

6. Remove from oven, cool completely and enjoy!


These crackers are easy to make.

You just need two ingredients for this, almond flour and egg white. you can add salt and your favorite spices to the dough. I added garlic and onion powder and pepper powder and added whole sesame seeds on the top.


1 cup almond flour

1 egg white

1/4 teaspoon salt

1/4 teaspoon onion powder

1/4 teaspoon garlic powder

1/4 teaspoon black pepper powder

1/ 2 teaspoon of white sesame seeds or cumin seeds to add on the top (optional)


Preheat oven to 320 degrees

In a small bowl mix the spices and salt with the almond flour and add the egg white and mix well till they are combined.

Roll this dough between two parchment papers. Roll it as thin as possible and in the shape of a rectangle or square so that it is easy to cut to pieces.

Peel the top sheet of the parchment paper after rolling out a thin layer of the dough and sprinkle white sesame seeds on the top. Place the top sheet back and gently roll till the seeds stick to the dough.

Now peel the top sheet and using a knife score the dough into the shape of your crackers. Just press the knife to cut do not drag it on the wet dough.

Place the parchment paper with the cut dough on a cookie sheet and bake in the preheated oven for 10 -12 minutes depending on your oven.

Remove the outside crackers which are well roasted and place the interior crackers back in the oven to continue cooking for another 2 -3 minutes.

Remove and allow the crackers to cool completely. They will snap apart at the place where you have scored them.

Once they are cooled enjoy them plain or with a vegetable dip. You can also store them in air tight containers.



Garlic is one super herb used as ancient medicine for 100s of years. It’s medicinal properties have been proven effective for many diseases of the body.

It is high in antioxidants and also works to detoxify the body. Garlic sauce/butter is very tasty and can be used as a dip/dressing for salads, stir-fry vegetables, or as spread on keto tortillas and breads.


1 cup peeled and cut garlic

2 teaspoons salt

1/2 cup lemon juice

3 cups of olive oil (or any cooking oil)


1. Peel and slice garlic

2. add to the blender with salt

3.process for a minute till finely minced.

4. scrape the sides of the jar and add 1.2 cup of oil, and blend for some more time, the garlic would be creamy with the oil.

5. Now alternately add lemon juice and oil and continue to blend.

6.Once the garlic looks fully emulsified, increase pouring the oil and the lemon juice until they are fully incorporated.

7. Transfer the sauce to a glass container and cover with paper towel overnight in the fridge, to remove moisture.

8. The next day replace paper towel with a tight lid.

9.You can keep it in the fridge for 3 months.