Preheat the Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Melt Cheese: In a microwave-safe bowl, combine the mozzarella cheese and cream cheese. Heat in the microwave in 30-second intervals until the cheese is melted and easy to stir. Alternatively, you can melt them in a saucepan over low heat. Mix Dough: Stir in the almond flour, egg, baking powder, garlic powder, dried oregano, dried basil, salt, and pepper until a dough forms. You may need to knead it with your hands to fully incorporate the ingredients. Form the Breadsticks: Place the dough between two sheets of parchment paper and roll it out into a rectangular shape, about 1/4-inch thick. Remove the top sheet of parchment paper. Bake the Breadsticks: Transfer the dough, still on the parchment paper, to the prepared baking sheet. Bake in the preheated oven for about 10-12 minutes, or until the edges are golden brown. Prepare Garlic Butter: While the breadsticks are baking, melt the butter

Combine all carbonara sauce ingredients.

Preheat the oven to 350 degrees F. Line an 8×8 baking sheet with parchment paper or foil. Combine melted butter, almond flour, toffee flavoring, and vanilla extract to make the crust. The dough will be very buttery and wet, press it into the pan, making sure it reaches the edges. Bake the crust for 7 minutes. The crust should be very lightly browned and just starting to set. Allow to cool COMPLETELY. To make the cheesecake, mix cream cheese, sweetener, eggs, peanut butter and vanilla extract with an electric mixer. Whisk the filling until completely combined, light and creamy. Spread the cheesecake filling on the cooled cake. Bake at 350 degrees F for 30-33 minutes or until cheesecake is firm. Cool cheesecake completely. For the chocolate sauce, combine the melted butter and unsweetened chocolate chips, mixing until the chocolate melts and is smooth. You can do this in a microwave-safe bowl, double boiler, or sm saucepan over low heat. Pour the melted chocolate over the cooled cheese

In a bowl, dissolve the yeast in warm water. If desired, add a teaspoon of sugar substitute to help proof the yeast. Allow it to sit until the yeast becomes frothy and creamy. Mix in the salt and oil (olive oil or melted butter) into the yeast mixture. In a separate bowl, whisk together the almond flour, coconut flour, psyllium husk powder, and baking powder. Add the dry ingredient mixture to the yeast mixture and mix well. Beat the eggs in a separate bowl and then incorporate them into the dough mixture. The dough will be thick and sticky. Grease a loaf pan (use a smaller pan than the 9×5 inch ones in the original recipe) and transfer the dough into it. Smooth the top. Allow the dough to rise in a warm, draft-free place for about 1 hour. It may not double in size like traditional bread due to the lack of gluten. Preheat the oven to 350 degrees F (175 degrees C). Bake the bread for about 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out

Add Rosemary Preheat oven to 400F. Line a baking sheet with parchment. Stir together all ingredients in a bowl. Divide the dough into equal portions and roll out into balls. Arrange the balls on the prepared baking sheet and bake for 10-12 minutes.

beat cream cheese and pudding.  Whip cream till peaks. Blend into cream cheese, Fridge for 3 hours

01)- Combine everything thoroughly and spoon onto a lined baking tray. 02)- Baked for 12-15mins in a 180-degree oven till golden. 03)- Have fun mixing up flavours by adding chopped precooked bacon, feta, salami, chilli flakes, smoked paprika, ham, flaked salmon or fresh herbs etc. Go crazy!

Preheat oven to 350°F (180°C). Heat a large skillet over medium-high heat. Add the sirloin steak and cook until browned, about 5 minutes. Add the onions, bell pepper, mushrooms, and garlic to the skillet. Cook until vegetables are soft, about 5 minutes. Stir in the oregano, basil, thyme, salt, and pepper. In a separate bowl, mix together the cream cheese, heavy cream, mozzarella cheese, parmesan cheese, almond flour, and eggs. Spread half of the cream cheese mixture in the bottom of a 9×13 inch baking dish. Layer half of the provolone cheese on top of the cream cheese mixture. Add the steak and vegetable mixture on top of the cheese. Repeat the layers with the remaining cream cheese mixture, provolone cheese, and steak and vegetable mixture. Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes, or until the top is golden brown. Let cool for 10 minutes before serving.

Mix all crust ingredients.  Pat into 9inch pan. Place in freezer.  Whip cream till stiff.  Mix cr. ch and sugar till smooth.  Mix remaining ingredients.  Fold in whipped cream. Pour over crust, cover with plastic wrap.  Chill 6 hours.

Oven 400 for 10 to 12 minutes