Pizza Fathead Ceto

Fathead pizza dough is a great classic in ketogenic cuisine. Based on mozzarella, almond powder and eggs, it is very easy to make and above all quite versatile because it can also be used as a candy or turnover dough.

The base makes 8 parts, each part contains 120 Kcal: 1.6 g of carbohydrates, 9 of lipids and 10 g of proteins.

Ingredients :

For the base :

  • 300 gr grated firm mozzarella (for the dough)
  • 2 tbsp ground almonds
  • 1 egg
  • 1 tsp mixed herbs and spices for pizza

For garnish:

  • 4 tbsp Tomato sauce without added sugar
  • Topping for pizza of your choice (here pepperoni and pan-fried fresh mushrooms.


  • Preparation:

Place the grated mozzarella in a microwave-safe bowl and cook on high power for 1 minute.

  • Chicken and broccoli gratin

This complete dish is a gratin without béchamel


  • 500 grams of chicken strips
  • 50 grams of butter
  • 100 cl fresh cream
  • 100 grams of Gruyere
  • 2 eggs
  • A clove of crushed garlic
  • Salt
  • Pepper


Cook the broccoli in a pot of water for 10 minutes. He has to stay firm.

Melt the butter in a pan, add the crushed garlic clove and the salted and peppered chicken. Let brown.

Drain the broccoli and mix with the chicken. Beat the eggs with the cream, salt and pepper. Put the broccoli and the chicken in a baking dish, cover with the cream mixture and sprinkle with the grated cheese.

Bake at 200 degrees for 20 minutes.

  • Eggplant gratin with Parmigiana, without béchamel.


  • 2 nice eggplants
  • A bowl of tomato sauce
  • A bowl of grated mozzarella cheese
  • 3 tbsp grated parmesan (optional)
  • 3 tbsp of olive oil
  • Salt and pepper


Cut the aubergines into thin slices half a centimeter thick, lengthwise. Season with salt and pepper, brush with olive oil and bake or fry.

In a baking dish, alternate the layers of eggplant, tomato sauce and cheese like lasagna:
A layer of grilled eggplant slices.

  • Stuffed eggs

A 100% Keto recipe, a little retro, which puts the egg in the spotlight. To be served as an appetizer, to garnish a salad or if you are feeling peckish.


  • 1 dozen eggs
  • 2 tbsp. Dijon mustard
  • 1/2 cup mayonnaise
  • 1 C. minced onion
  • 1/4 tsp. 2 tablespoons of Tabasco
  • Salt and pepper to taste
  • Paprika to taste


Put the eggs in a cauldron. Cover the eggs with an inch of cold water. Add a teaspoon of vinegar (helps hold the eggs in their shells). Bring to a boil. Cover and remove from heat. Leave to cool with the lid on for 12-15 minutes. Remove hot water and cover with cold water.

Change the cold water after a few minutes.

Remove the shell from the eggs. Cut the eggs lengthwise. Gently remove the egg yolks and set aside. Place the egg white halves on a serving platter.

In a bowl, with a fork, mash the egg yolks. Add Dijon mustard, mayonnaise, onion, Tabasco, pepper and salt. will eat with a salad or crunchy vegetables in a gentle steam…with lemon and herbs for taste.

Drop the egg yolk mixture into the egg whites. Top with paprika to taste, parsley or lumpfish or trout roe!