One of my favorite standby recipes before I became a low carb eater ( a few weeks ago) was Pepperoni Pie. I made it all the time and often brought it to parties. I’ve been trying to come up with a recipe that will take the place of the old recipe and still be acceptable on this diet. The new creation is delicious, healthy and low carb. Yay!

Ingredients:
carb count
3 eggs 3
2 tbl Heavy Cream 1
1/4 tsp pepper 0
1/4 tsp oregano 0
 3/4 tsp concentrated basil 0 less than 1
 2 tbl Tomato eggplant brushetta 1
1/4 cup water 0
4 tbl flax seed meal 0 net carbs
22 slices of turkey pepperoni 2
8 1/4 slices Muenster cheese 4
11
Only one carb per Pepperoni Mini Pie

Preheat oven to 375 degrees. Generously spray 11 full-sized muffin tins with cooking spray. Set aside.

In a blender (or mixer but I like using a blender) combine all the ingredients except for the cheese and pepperoni. Blend well. Pour into a small bowl. Cut the 8 slices of Muenster Cheese into quarters.  Pour 1 tbl of the liquid into each tin. (my recipe yielded exactly 11 so don’t fill all 12).

Next put one slice of the cheese, then one slice of pepperoni, then cheese, then pepperoni, then top with cheese. Finally, top with another tablespoon of the mixture to cover.

Bake in the oven for about 25 minutes until they are golden brown and bubbling. Let them cool slightly before removing from the tin or they will stick. These can also be served cold.

These are good-sized servings, and at just one carb each you’ll be happy and well fed. Flax seeds have some great health benefits so that’s a plus. Looking at the recipe, it appears to be gluten free as well.

Happy eating!

Don’t forget to check out my site for other recipes and also my  AMAZON PAGE  and  NOOK PAGE to see all my fiction currently for sale.

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