•  Brie, Pancetta, Leek, & “Apple” w/ Arugula and White Balsamic Reduction
•  Butternut Squash, Caramelized Onion, & Goat Cheese with Kale

Ingredients for the flatbread: 

• 190g. of your prefered flatbread mix 
• 1c. Warm Water
• 4T. Unsalted Butter, softened
• 2 eggs

Directions for the flatbread:

1. Mix all ingredients together in your mixer fitted with a paddle or dough hook attachment.
2. Let rise in a warm area or in your oven on the “proof” setting for 1 hour.
3. Divide the dough into two equal portions using a kitchen scale. Mine weighed 9oz. each.
4. Preheat the oven to 350F. Roll between two pieces of parchment into a circle or oval, 1/4in. thick.
5. Remove the top layer of parchment. Transfer to sheet trays. Bake both flatbreads for 15 minutes.

Toppings:

“Apple” Flatbread:

• Drizzle of Olive Oil
• 2oz. Sliced Brie
• 1/2oz. Sautéed Leeks
• 2oz. Pancetta, cooked until crispy
• 2oz. Grilled Chayote “Apples”: For these, peel, core and slice one Chayote Squash. Simmer in 1c. Water + 2T. Lemon Juice + 3T. Lakanto until fork-tender. Then Grill.
• Sprinkle of Dried Aleppo Chiles
• 1/4c. Arugula (added after baking)
• Topped with White Balsamic Reduction

Butternut Flatbread:

• 1T. Garlic Purée
• 1oz. Caramelized Onions
• 1/2c. Lacinato Kale, Chiffonade
• 1.5oz. Roasted Butternut Squash
• 1T. Chopped Sage
• 3oz. Goat Cheese

Place Flatbreads back in the oven for 10 minutes, or until the cheese melts.

Finish “Apple” Flatbread with Olive Oil & Sea Salt on both.

Main Dish: Spaghetti Squash & Meatballs

Ingredients for the meatballs:

• 1lb ground beef

Directions for meal:

1. Preheat oven to 400F.
2. Split Spaghetti Squash in half lengthwise, then scoop out the seeds.
3. Rub with olive oil, salt, and pepper. Wrap in aluminum foil, and bake for 45 minutes to an hour.
4. Shred the inside of the squash with a fork and scoop out. This will be very easy to do without any resistance. Transfer to a bowl and set aside. Save squash “shell”.
5. For the meatballs, add a pinch of salt and pepper to ground beef, then shape into 1-½ inches balls and brown meatballs over medium heat.
6. Mix meatballs, sauce (use your prefered low-carb marinara sauce), and spaghetti squash together. 
7. Fill squash shells with mixture and top with mozzarella.
8. Broil until golden brown.

Dessert: Chocolate Pudding Pie with SuperFat Fudge Brownie Crust

Ingredients for brownie crust:

• 1pkg. Superfat Fudge Brownie Mix
• 3 large eggs
• 3/4c. melted butter or coconut oil
• 1/2c. almond flour

Directions for crust:

1. Preheat oven to 350F. Spray a tart pan well with cooking spray.
2. Add all ingredients to a mixer fitted with a whisk or paddle attachment. Mix until well combined.
3. Press into tart pan, including up the sides. It will rise in the oven so don’t panic.
4. Bake for 30-35 minutes. While still hot, carefully press down with an espresso press or something similar. Then lay a piece of parchment on top of brownie crust, set a stock pot filled with on top in center. This will weigh the crust down. Let sit like this until cooled completely.

Ingredients for chocolate pudding pie filling: 

• 140g. of your prefered low-carb chocolate pudding mix
• 2c. almond milk, divided
• 2T. butter
• 8oz. cream cheese, softened (room temp)
• 1/4t. xanthan gum

Directions for pie filling: 

1. Mix together pudding mix and 1c. almond milk. Let sit for 3 minutes.
2. Add to a pot and simmer until all granules have disappeared. Add another cup of almond milk and butter. Stir until combined.
3. Transfer to a pan and let cool in the fridge, approximately 3 hours.
4. Once cool. Whip cream cheese in a mixer on high with paddle attachment. Add in all of your pudding and sprinkle in xanthan gum. Mix until combined, occasionally scraping down the sides.
5. Pour into cooled brownie crust and spread evenly. Let it sit overnight.
6. Once set, pipe the Vanilla Buttercream frosting (we used Just Made Keto) into desired design along the rim. Shave dark chocolate on top.