Transform your pizza cravings with this innovative low-carb crust that uses whey protein and cheese as its foundation. Built on a golden base that crisps beautifully in the oven, this pizza combines three rich cheeses – mozzarella, parmesan, and cheddar – for that authentic stretch and flavour you crave. The classic tomato passata base gets a spicy kick from fresh chillies and chilli flakes, while a medley of toppings including crisp bell peppers, earthy mushrooms, and briny olives adds layers of texture and taste. Despite ditching the traditional flour, this pizza delivers all the satisfaction of its high-carb cousin while keeping your carbohydrate count minimal.
For anyone on a Low Carb or Keto diet , this pizza is a real winner. It looks like and tastes virtually the same as pizza made with wheat flour but minus the carbohydrates. In addition to being very flavourful , this spicy pizza is also gluten free and a vegetarian option.
Transform your favourite Thai dish into a keto-friendly delight with our Low-Carb Pad Thai, where traditional rice noodles are cleverly replaced with shirataki noodles. This version maintains all the authentic flavours of Thailand by combining succulent chicken strips and prawns with aromatic garlic, fiery Thai chillies, and fresh bean sprouts. The sauce, a perfect balance of tangy tamarind, zesty lime, and umami-rich fish sauce, is sweetened with erythritolinstead of traditional sugar. Topped with crunchy roasted cashews and fresh spring onion greens, this dish delivers all the texture and taste you love about Pad Thai while keeping your carb count low. Best of all, it comes together in just minutes, making it perfect for a quick weeknight dinner that doesn’t compromise on flavor or your dietary goals.
This great stir-fried dish from Thailand contains chicken and prawns , but the chicken can easily substituted by a firm flesh fish like swordfish or monkfish. If want a real treat , make it with scallops. The use of Shirataki noodles and erythritol in this recipe means that this is a low carb recipe. in addition to being full of flavour.
Ingredients
Chicken breasts – two (about 500 grams, cut into 12 mm strips)
Spring onions - five (roughly chopped, white bits only) - keep the green tops for sprinkling later.
Red Chillies – four ( Thai Birds eye or similar, finely sliced)
Chilli flakes - one teaspoon
Garlic – three cloves (finely chopped)
Thai Chilli oil – one tablespoon ( See note **)
Vegetable oil – three tablespoons
Thai fish sauce – two tablespoon's
Tamarind paste – 2 tablespoons (see note ***)
Lime juice – one tablespoon
Erythritol – 2 tablespoon ( for non-keto see note ****)
Roasted cashew nuts – ½ cup ( chopped) - ( for non-keto - see note *****)
Instructions
Remove the shirataki noodles and drain in a colander to get rid of their fishy smell.
Combine the fish sauce, lime juice, tamarind paste, and erythritol. Mix well
Heat one teaspoon of vegetable oil to a pan. Bring to medium heat.
Add the eggs without scrambling allow them to fry for a minute. Now scramble. Place to one side ( keep warm)
In the same pan, add two tablespoons of vegetable oil. Bring to medium heat. Stir fry the bean sprouts until nearly done. Remove from heat and keep warm.
Combine two tablespoons of vegetable oil with one tablespoon of chilli oil
Add to a separate skillet and bring to medium heat.
Add spring onions and sauté until translucent.
Add the garlic and chillies. Fry for a minute
Add the prawns and stir- fry until pink. Remove from heat and keep warm.
Turn up the heat to frying temperature.
Add the chicken pieces and stir fry until all pinkness has disappeared and the meat is starting to brown.
Add the previously prepared tamarind/ lime/ fish sauce.
Add the noodles and reintroduce the prawns, bean sprouts and scrambled eggs. Cook until thoroughly heated through.
Serve with roasted cashew nuts ( see note), green tops of spring onions and chilli flakes sprinkled over.
Notes
* For a non Keto version Shiritake noodles can be substituted with cooked glass noodles ** For the best results Thai chilli oil is recommended, but other chilli oils work as well *** Prepared tamarind pastes can be high in carbs. You may want to consider steeping tamarind pulp in hot water . See Steeping tamarind pulp **** For a noun Keto version can ne substituted by 2 tablespoons of light brown sugar ***** Roasted peanuts can be used instead of cashews in a non Keto version
Keywords: Low carb pad thai with chicken and prawns
Mmm Babotie. I have yet to meet a person who doesn't like it. Whilst now a traditional dish in South Africa, it had its origins in Indonesia It was adapted to fit local ingredients to become what it is today. It is a wonderful combination of savoury, spicy, sweet and sour browned minced meat in firmly set egg custard, which becomes golden brown and crispy on top after being baked. It is traditionally served with apricot chutney ( Mrs Balls of course)
Ingredients
Minced meat - 1 kilogram (beef or lamb)
Onion – one medium ( diced 6mm)
Garlic - two cloves finely chopped
Madras curry powder – one tablespoon
Vegetable oil – two tablespoons
Chilli powder – one tablespoon
Low carb apricot jam – two tablespoons ( see note)
Worcester sauce – one tablespoon ( 15ml)
Turmeric – one teaspoon
Almond milk – 375 ml
Low carb bread – one thick slice ( see note)
Eggs – five large
Bay leaves – 4 dried
Balsamic vinegar – one tablespoon
Butter – one teaspoon
Flaked almonds – one tablespoon
Instructions
Start pre-heating of oven to 180 degrees Celsius
Soak the bread in the almond milk for ten minutes, then drain and keep one side
Mix 4 eggs with remaining milk. Add turmeric and stir well.
Heat oil to a medium heat
Add onions and fry until translucent.
Add garlic and stir for a minute
Add curry and chilli powders – Stir until spices have cooked through
Add Worchester sauce, balsamic vinegar and apricot jam
Stir rapidly to combine ingredients
Add meat and fry until all pinkness has disappeared
Add remaining egg, drained bread and almond flakes
Mix until well combined
Grease a baking dish with butter
Spoon the cooked meat into the dish and spread evenly
Pour the egg/ milk mixture over the meat
Place bay leaves on top and push down until submerged
Bake in the centre of the preheated oven for 45 to 60 minutes until the egg topping has browned
Serve
Notes
For this recipe I use diabetic low sugar apricot jam