“This is one of those keto recipes where I wake up giddy and excited about the recipe I am about to post! Here, I used a faux ‘pastry’ made from my version of the popular ‘fathead dough’ concept. However, the part that tickles me pink is the delicious filling! Please try it! But, remember: you saw it here first!” – Monya
“I just love crumbed ‘shrooms! Here, I made a quick, keto-friendly crumb from lean pork scratchings, nutritional yeast flakes and some coconut flour. We don’t fry them for very long due to the nature of the ‘crumb’, so you need to use baby button mushrooms here, or halve bigger ones. These are delicious served with Roast Garlic Aioli, as pictured. Roast Garlic Aioli is not included in the macros on this page – but my aioli comes in at only 0.5g carbs per serving, so get dipping!” – Monya
“These baked brie mushrooms can be served either as an appetiser, or enjoyed as a light meal with a salad. The red onions are cooked down on a very low heat, and their sweetness balances the oozy Brie just perfectly. The general marrying of the two flavours are worth knowing, even for those that don’t like mushrooms. And, for those that LOVE the idea of a big, black mushroom – do this exact dish and top your bun-less burger with it. You will never consider a bacon and Cheddar topping again!” – Monya
“I love big, bold flavours that slap me right in the face. Craving pasta happens to all of us, but thanks to shirataki (konjac) noodles, we can make a creamy sauce and enjoy it guilt-free. A few nights ago, I used everything I had in the fridge to make this satisfying dinner.” – Monya