Instructions: In a microwave-safe bowl, combine the shredded mozzarella cheese and cream cheese. Microwave in 30-second intervals, stirring each time, until the cheeses are melted and well combined. In a separate bowl, whisk together the almond flour, baking powder, garlic powder, chopped cilantro (if using), and a pinch of salt. Add the dry ingredients to the melted cheese mixture and stir until it starts coming together. Beat the egg and add it to the dough mixture. Mix well until you have a uniform dough. If the dough becomes too sticky to handle, you can lightly grease your hands with oil or butter. Divide the dough into 4 equal portions and shape them into balls. Place a ball of dough between two sheets of parchment paper and use a rolling pin to flatten it into a round naan shape, about 1/4 inch thick. You can also shape it by hand if desired. Heat a non-stick skillet over medium heat. Add a small amount of butter or ghee to the skillet. Carefully transfer the flattened

Blend Ingredients: In a blender, combine the softened cream cheese, eggs, vanilla extract, and a pinch of salt. Blend until the mixture is smooth and well combined. You can also use a hand mixer or a whisk, but a blender tends to create a smoother batter. Rest the Batter: Allow the batter to rest for a few minutes. This helps the bubbles to settle, resulting in better crepes.Serve: Fill your keto crepes with your choice of fillings. You can go for sweet options like sugar-free whipped cream, berries, or a drizzle of sugar-free syrup. Or, for a savory option, try filling with scrambled eggs, cheese, and cooked bacon.

For the Crust: Preheat your oven to 350°F (175°C). In a bowl, combine almond flour and sweetener. Add melted butter to the almond flour mixture and mix until well combined. Press the mixture into the bottom of a pie pan to form the crust. Bake the crust for about 10-12 minutes, or until it’s lightly golden. Remove from the oven and let it cool. For the Filling: In a mixing bowl, beat the softened cream cheese until smooth. Add in the granulated sweetener and vanilla extract. Mix until well combined and creamy. Gradually add the heavy cream while continuing to mix. Stir in the key lime juice and key lime zest until the filling is smooth and well incorporated. Pour the filling into the cooled crust and smooth the top with a spatula. Chilling and Serving: Place the pie in the refrigerator and let it chill for at least 2-3 hours, or until it’s set. Once the pie is set, you can top it with sugar-free whipped cream and additional key lime zest if desired. Slice and serve

In a microwave-safe mug or ramekin, add the softened cream cheese. Microwave it for about 15-20 seconds until it’s very soft but not melted. Add the egg, powdered erythritol, vanilla extract, and a pinch of salt to the mug. Use a fork or a small whisk to beat the mixture until it’s smooth and well combined. Microwave the mixture for about 45 seconds to 1 minute. The cooking time can vary depending on the wattage of your microwave. The cheesecake should puff up slightly and set around the edges but still have a slightly jiggly center.

In a large oven proof skillet, melt butter with the onions until lightly caramelized, then add in the fresh garlic and saute for about 1 minute on medium heat. Add in the beef broth, salt, pepper and the heavy cream into the onion/garlic mixture and stir to combine. Allow it to slightly begin to bubble, then add in the Parmesan cheese and stir. Add in the sliced zucchini and cook an for an additional 5 minutes until softened. Top with your cheese of choice evenly across the entire top and bake at 425F for about 12-15 minutes or until the cheese begins to brown to your liking.

Whip until smooth and silky the first 4 ingredients. Add to our crust. Refrigerate