pepperoni | Life Of Joy

The subtle taste of pizza in a muffin.

I love pizza! Yep! I sure do! Many diets have failed me because I cannot imagine giving up pizza forever (and sometimes, not even for a few months). So you might be able to imagine that I struggled a bit on the keto diet which does not allow bread.

Naturally I had to find a few recipes to help me through this dilemma. The first is one I have had for several years, Pizza Topping Casserole, which is really quite good. It has all the flavor of the toppings with a hint of the sauce but nothing to substitute for the crust. It works some of the time. The second is the breakfast keto pizza. This one has a crust, yummy toppings, sauce and filling.

Well, today I bring you Pepperoni Pizza Muffins. This has that bread quality without any wheat, corn, rice, et cetera. It uses lots of eggs, some almond flour and a bit of coconut flour. We got this from lowcarbyum.com. According to them, the muffins have 2 net carbs per muffin, 182 calories, 14.4g fat, and 7.8g fiber. My counts will be a little different because I used turkey pepperoni since Mike is allergic to both beef and pork, and cheddar cheese instead of the recommended mozzarella.

Tiffany first fixed these for us to have the week of the conference as a grab and go breakfast. I decided I needed to make them again to have on hand. Plus, I needed a recipe to share with you today.

Begin by beating the eggs slightly.

Then add flours, cream cheese, baking powder, salt, and water.

Add half of the cheese and the pepperoni.

Spray muffin tin. Fill each muffin tin 1/2 to 3/4 full.

Sprinkle the remaining cheese on top of the muffins.

Bake at 400º for 20-30 minutes.

I used this cute pan, so they kind of look like mini bundt cakes.

Pepperoni Pizza Muffins

Ingredients

5 ounces cream cheese
1/2 cup grated Asiago cheese
1/4 cup coconut flour
2/3 cup almond flour
1 teaspoon baking powder
1/2 teaspoon salt
3 tablespoons water
5 eggs
1/2 cup pepperoni (about 2 ounces)
1 cup shredded cheese

Instructions

Preheat oven to 400º and spray muffin tin.
Place eggs in mixer and beat eggs slightly.
Add flours, baking powder, salt, cream cheese, Asiago cheese, and water; combine.
Cut pepperoni into quarters. Add it and 1/2 cup shredded cheese. Combine.
Fill muffin tins 1/2 - 3/4 full.
Bake 20-30 minutes.

https://lifeofjoy.me/pepperoni-pizza-muffins/

If you want these for lunch, you might heat up some marinara sauce and dip it in.

Serve right away or refrigerate and reheat later.

Until next time, God bless,

Michele ºÜº

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Craving the taste of pizza but shouldn’t have all that bread? Then this is your answer

Years ago I did the HcG diet and the Atkins diet. Both are low carb diets; well, the HcG diet is low carb on one of its phases. Anyway, I found this wonderful recipe back then. On low carb, you cannot have bread and that leaves pizza out of my diet, which just does not work for me long term. I love pizza! So this helps fill that void.

The original recipe calls for one pound of bulk Italian sausage. Well, today I didn’t have that but I had some Italian link sausages filled with peppers and mozzarella cheese. So, that is what I used.

I like my veggies well done. Consequently I start by dicing and sauteing those first. Then I add the meat, to brown. Sometimes I have to add a bit of coconut oil to keep it from sticking to my pan (since my cast iron skillets are a bit abused )

While the meat is cooking, combine the heavy whipping cream, eggs, tomato sauce, and seasonings.