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Low-carb recipes

  1. Disclaimer
  2. Low-carb recipes
      1. Tartar Sauce
    1. LC Breads Pancakes tortillas
      1. Spinach bread
      2. English Muffins
      3. Tortillas
      4. Low Carb Pancakes
    2. Fondue - swiss
      1. Fondue
      2. Makes: 1 1/4 cups
    3. LC Pizza
      1. THIN AND CRISPY PIZZA CRUST - not low carb- make very thin
        1. Sauce

Tartar Sauce

    Juice of 1 lemon
    2 egg yolks
    1 1⁄2 cups Ricotta cheeze
    1⁄2 cup chopped dill pickles
    1 green onion, finely chopped
    1⁄4 cup chopped fresh chives
    1 Tbs. chopped capers
    Salt and freshly ground pepper, to taste

LC Breads Pancakes tortillas

Spinach bread

To your taste add...

English Muffins

adapted from a recipe by Bruce Fife, N.D.

Makes five muffins



Preheat oven to 400 degrees Fahrenheit.

Beat together eggs, butter, salt, pepper, and garlic powder. Add coconut flour and baking powder, whisking into the batter until there are no lumps. Stir in the cheese. Spoon batter into 5 buttered ramekins. Bake for 15 minutes or until firm. Let cool completely before cutting into. For best results, make these the night before you plan on eating them. Store in the fridge.

~4g net carbs per muffin


Form into balls (12?). With bottom of a glass or tortilla press, flatten to shape. Cook in non-stick skillet.

Low Carb Pancakes

Makes 2 medium flapjacks. Serves 1.


Fondue - swiss

about 5 servings

Melt in microwave -
Try with Cheddar - Colby


Makes: 1 1/4 cups

Heat all ingredients over low heat, stirring constantly (microwave works best), until the cheese is melted. Serve warm with pork rinds.

LC Pizza

THIN AND CRISPY PIZZA CRUST - not low carb- make very thin

Needs time to rise and kneading. Store-able in an oiled bowl,  refrigerated for up to 2 hours.


   1 packets active dry yeast
    60ml cup warmed coconut oil, plus more for bowl and brushing
    2g salt
    450g Antimo Caputo Tipo "00" - Napoli flour
    1/8 gluten flour

  1. Mix flour and gluten flour
  2. Put 1 1/2 cups warm water in large bowl; sprinkle with yeast - stand until foamy, about 5 minutes.
  3. Mix sugar, oil, and salt into yeast mixture. Add flour while stirring until a sticky dough forms.
  4. ( need mixer instructions here )
  5. Transfer dough to an oiled bowl - brush top with oil. Cover bowl in a warm, draft-free place until dough has doubled (1-hour?) Turn out onto a lightly floured work surface and gently knead 1 or 2 times before using.
  6. Throw into thinnest crust possible.
  7. Wrap in cling-wrap put in a zipper bag - freeze.


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