“I never met a popper I didn’t like.” Me 12 jalapenos (or about 8 hatch chiles) 4 oz softened cream cheese 4 oz grated cheddar cheese (reserve 1 oz to sprinkle on top) 3 eggs, whisked 1/2 tsp salt black pepper to taste 1/4 tsp cumin Fat: 17 grams (76%) Net Carbs: 1 (5%) Protein: 9.4 grams (19%) Char the chiles on all sides until completely blackened. (I think it’s best to do this outside on the grill but you can also do it in the broiler or over the open flame of a gas stove.) Place chiles in a bowl, cover with plastic wrap and let steam until cool enough to touch (about 20 minutes). Meanwhile, mix the softened cream cheese and 3 oz of cheddar together. Whisk eggs, salt, pepper, and cumin together in a separate bowl. Pull off the each stem and remove the charred skins by wiping them with a dry paper towel. (Don’t rinse the chiles under water to remove the skin since that washes away a good bit of …

MACROS: 66% Fat, 23% Protein, 11% Carbohydrate 12 g net carbs; 38 g fat; 28 g protein per serving (recipe makes 4 servings) There are two things that make this keto pizza recipe unique. The first is that I greatly reduced the amount of coconut flour in the crust which gives it a better texture, in my opinion. Some recipes called for triple the amount I used and they had a mouth feel somewhat reminiscent of sawdust…yuck. I also found that leftovers of this recipe reheat perfectly in a toaster oven, directly on the rack. Toasting it to reheat it that way makes the crust even crispier and the other ingredients in the crust prevent it from turning into a blob of cheese, melting down into your toaster oven (which is kind of what I thought might happen and was happy to see it didn’t!) The second thing that makes this recipe unique is that it doesn’t use a pizza “sauce”, rather, the tomato flavor comes from the tomato paste and the chopped, fresh tomato …