Quick Keto Pizza Crust

Quick Keto Pizza Crust


Quick Keto Pizza Crust!! The most convenient little creation.

I’m going to be straight-up real with you guys.

I inhaled the entire pizza.

In like 5 minutes.


For breakfast.


It’s good, okay.

Also, you know what? I was capable of making it without snacking the entire time during because this recipe is quick and easy and perfect for those times you come home ravenous and MUST EAT NOW. 

If I haven’t convinced you to make this yet just know this… It’s not another fathead dough recipe. I repeat NOT FATHEAD DOUGH. If you like me never quite understood the hype around fathead dough…then look no further. This lovely alternative is for you. Continue reading “Quick Keto Pizza Crust”

Low-Carb Philly Cheesesteak Stir-Fry

Low-Carb Philly Cheesesteak Stir-Fry

low-carb philly cheesesteak stir-fry

Low-Carb Philly Cheesesteak Stir-Fry…need I say more?

Honestly, I’m not sure what else to say about this recipe other than the fact that it’s super simple to make, tastes amazing and smashes and Philly Cheesesteak craving..

I’ve added zucchini noodles to this recipe as I find it gives the dish more body and adds some “heartiness” to it. Continue reading “Low-Carb Philly Cheesesteak Stir-Fry”

Low-Carb Creamy Broccoli and Leek Soup

Low-Carb Creamy Broccoli and Leek Soup

low-carb creamy broccoli leek soup with baconThis Low-Carb Broccoli and Leek Soup was the perfect fall treat!

Part of my family lives on a farm and they were so kind as to give us some leeks from the garden to cook with.

I haven’t used leeks since my days working at french bakery/patisserie where we would use them in our savoury crepes! They were always so tasty.

I figured this Low-Carb Broccoli and Leek Soup was the perfect opportunity seeing as soups have always been a favourite of mine when the weather starts to get a bit colder.

This soup is SO delicious. It’s rich, creamy and VERY filling. It’s also quite easy to make. Continue reading “Low-Carb Creamy Broccoli and Leek Soup”

Keto Asian Stir-Fry

Keto Asian Stir-Fry

This stir-fry is a classic in our family! We’ve made it for years. For our non-keto family members we add some spaghettini noodles towards the end but for those on a keto diet this is already a hardy dish, especially if you choose to add zucchini noodles!

It’s simple to prepare ahead of time for lunches or a later dinner.

Serves: ~3-4


  • 1 tbsp + 1/2 tbsp sesame oil
  • 1 tbsp olive oil
  • 2 large chicken breasts, butterflied and chopped into chunks (~400g)
  • 1/2 a large yellow or red pepper, julienned
  • 1/2 a large green pepper, julienned
  • 1 large carrot (or ~6 baby carrots) cut into thin strips
  • 1/4 of a large white onion
  • 2 cloves crushed garlic
  • 1/2 tbsp + 1/2 tsp ginger, more as needed
  • Pepper & salt to taste
  • 3-4 tbsp of soy sauce
  • 1/4 tsp chili pepper flakes
  • 1/4 tsp xanthan gum
  • 1 cup bean sprouts
  • Optional: Add Zucchini noodles when you add the bean sprouts for an additional texture in the dish.


  1. Heat a large frying pan over medium heat.
  2. Add 1 tbsp of sesame oil and the olive oil.
  3. Add the ginger and your chicken.
  4. Partially cook your chicken then remove it from the pan and set-aside in a bowl.
  5. Add your vegetables and a 1/2 tsp of ginger and sauté, covered until just tender.
  6. Once the vegetables are tender, add your garlic.
  7. Add your chicken back to the pan and cook through.
  8. Once the chicken is cooked, reduce the heat and add your soy sauce, xanthan gum, chili pepper flakes. and bean sprouts.
  9. Stir often and continue to Sauté until the bean sprouts are wilted.
  10. Remove from the heat and serve! Enjoy!

Nutrition: 12g of fat | 5.5g of carbs | 29g of protein & 2g of fibre

The Best Low Carb Pizza Crust

The Best Low Carb Pizza Crust

the greatest low carb pizza of all time

The Best Low Carb Pizza Crust

I cannot express how EXCITED I am to share this recipe for The Best Low Carb Pizza Crust.

I have spent hours, days, weeks, months..TRYING to come up with the perfect versatile low-carb pizza dough recipe.

I have wasted countless bags of almond flour, coconut flour, yeast packets, olive oil…you name it.

But today, knowing it was all worth it, I have ZERO regrets.
Continue reading “The Best Low Carb Pizza Crust”




I cannot put into words how obsessed I am with this recipe. This is hands-down the BEST KETO MEAL I have ever, EVER, prepared myself. Heck, maybe even the best MEAL I’ve ever prepared myself. I’d eat this over any typical high-carb pasta dish anyday. If you make anything on my blog, let it be this. 

Keto Lasagna WITH NOODLES!

Keto Lasagna WITH NOODLES!


I don’t know where to begin. This lasagna was EVERYTHING.

It tastes BETTER than regular lasagna..BETTER. I am being 100% honest guys. You need to make this like ASAP.

The “noodles” themselves are delicious on their own but pair that with a ton of cheese, meat and sauce…and OMG. That’s all I can say.

I slightly tweaked this recipe from it’s original I found here. (The author, Kyndra is a genius & I give her full credit!)



    • 2 eggs
    • 4 oz cream cheese, softened
    • 1/4 cup Parmesan cheese, grated (I used half real parmesan and half dried)
    • 1 1/4 cup mozzarella cheese, shredded (130g)
    • Pinch of each: majoram, thyme, rosemary
    • 1/2 tsp basil
    • 1/2 tsp oregano
    • 1/4 tsp garlic powder
    • 1/4 tsp onion powder
    • 1/4 tsp salt


  • 1 lb ground beef
  • 1 1/2 cups of lower-carb pasta sauce (I used “Classico Tomato Basil” but added some salt, splenda and basil to taste )
  • 3/4 cup (90g) mozzarella cheese, shredded
  • 6 tbsp 2% cottage cheese
  • 1/3 chopped onion
  • 1oz finely chopped green pepper
  • 1 minced garlic clove
  • 1/2 tsp chili pepper flakes (optional)
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • Pinch of each: majoram, thyme, rosemary
  • Salt and pepper to taste



1. Preheat oven to 375° Line a 9×13 baking dish with tinfoil sprayed with oil or parchment paper.

2. In mixing bowl, using a hand mixer, cream together cream cheese and eggs.


3. Next, add Parmesan cheese and spices. Mix to combine.


4. Fold in mozzarella cheese and mix until well incorporated.

5. Spread the mixture into the baking dish, forming an even layer.


6. Bake for 20-25 minutes.

7. When the “noodles” are done baking, cool in the fridge for about 20 minutes and then cut into thirds. This makes three perfectly sized “noodle” layers for an 8.5 X 4.5 X 2.5 loaf pan.


*NOTE: You can also make the noodles ahead of time and store them in your fridge or freezer!)

For The Filling

8. In a large skillet over medium-high heat, combine ground beef, onion, peppers and  your spices. Cook until the meat is browned.


9. Drain excess fat from pan and add ¾ cup of your sauce to meat. Reduce heat to low and simmer for 10 minutes.


Putting It All Together

10. Pour ¼ cup marinara sauce into bottom of loaf pan. Top with the first “noodle” layer

11. Layer a third of the ground beef mixture. Top with ¼ cup mozzarella cheese and 3 tbsp cottage cheese, and cover with another “noodle” layer. Repeat these steps.

12. Cover the top “noodle” layer with remaining ground beef, and mozzarella cheese.


13. Sprinkle a little parmesan and basil over top. Bake for 20 minutes. Enjoy!


If you guys don’t find this keto lasagna down-right epic then you might be crazy.

This recipe is amazing and I just wanted to again than the original author for sharing such a wonderful dish!


Nutrition per serving(serves 4): 35F/8C(NET)/48P 

*Disclaimer: This post contains some affiliate links


Philly Cheesesteak Stir-fry
Philly Cheesesteak Stir-fry


Keto Beef Stroganoff (With Noodles!)
Keto Beef Stroganoff (With Noodles!)


Easiest Keto Broccoli OR Cauliflower Soup

Easiest Keto Broccoli OR Cauliflower Soup


Serves: 4 (~1 1/4 cup servings)


  • 4 cups chicken or beef broth
  • 600-700g chopped cauliflower and/or broccoli
  • 1 clove garlic, minced
  • 1/4 cup (35%) heavy whipping cream*
  • 45g (1 1/2 oz) cheddar cheese*
  • Pepper to taste


  1. Bring broth to boil.
  2. Add your cauliflower/broccoli and garlic to the pot
  3. Simmer uncovered until cauliflower/broccoli can be easily sliced with a knife (about 15min)
  4. Remove from heat and use a hand held electric blender to puree the soup. Leave partially chunky if desired 😉 *
  5. Place pot back over medium heat and add the cream and cheese.
  6. Stir until melted and combined
  7. Add pepper to taste.
  8. Serve hot with sliced cooked bacon pieces or parmesan crisps OR refrigerate and re-heat for an easy meal later on!


*If you don’t have a hand held blender, you can use a stand blender, just be sure to cool the mixture a bit before blending!

*This recipe is easily customizable, you can add more or less cream and cheese to taste, you can also switch up the type of cheese if you’d like!

Per Serving(~300g prepared): 9F/6C(Net)/6P & 3g fibre

Follow: @sammysamgirl for more!