Love is in The Air! And it Smells Like Pizza And Cheesecake...
Before our keto-morphosis last year, Valentine’s Day was always full of chocolate candies, heart-shaped confections, and take-out carbage (usually Chinese food). This year, I wanted to make a special meal the whole family could enjoy without breaking the carb bank.
I decided to make a heart-shaped Fathead pizza. This recipe has seriously been a game-changer for Bryan and me. It tastes and feels like REAL pizza, and - once you get he hang of the recipe - you can really get creative with it in other dishes. Plus, it’s fun to make, and even our 3-year-old wanted to take part in the fun.
Since Valentine’s Day also fell on the start of the Lenten season this year, we weren’t able to get too crazy with the toppings. But everyone in this house loves cheese and the pizza really turned out beautifully. (Recipe included below.)
For dessert, I tried to be as carb-conservative as possible, since Bryan and I are FINALLY losing weight again. So, I decided on a cheesecake with almond flour crust. And of course, we had to Valentine-it-up with lots of love. ❤️
One thing we have learned over the last year is, cutting carbs does not require cutting taste - especially when following a ketogenic diet. Recipes for the Fathead Pizza and Keto Cheesecake are listed below.
1 3/4 cups shredded mozzarella
3/4 cups almond flour
2 Tbsp cream cheese
1/2 tsp dried rosemary
Your choice of toppings
Preheat oven to 425F.
Mix shredded cheese and almond flour in microwaveable bowl. Add the cream cheese. Microwave on HIGH for 1 minute.
Stir then microwave on HIGH for another 30 seconds.
Add the egg and rosemary.
Place in between 2 pieces of parchment paper and roll into a circular pizza shape. Remove the top parchment.
Slide the bottom parchment with the rolled dough onto a baking tray and bake at 425F for 12-15 minutes, or until brown.
4 Tbsp butter, melted
1 1/2 cups almond flour
1/4 cup Stevia
Preheat oven to 325F.
Mix melted butter, almond flour, and sweetener in glass pie plate.
Press onto bottom and sides of plate (a small glass will help with this).
Bake crust at 325F for 20 minutes.
1 block cream cheese, softened
1 cup heavy whipping cream
1/4 cup Stevia
In small mixing bowl, whip softened cream cheese with electric mixer until smooth.
In large mixing bowl, use same beaters to beat the heavy whipping cream until stiff peaks form.
Stir in cream cheese until smooth.
Spoon filling into prepared pie crust.