Keto Pizza Carbonara
Elevate your pizza night with this indulgent Keto Pizza Carbonara recipe that's loaded with creamy, savory goodness while keeping things low-carb. Featuring a golden almond flour crust infused with melted mozzarella and cream cheese, this dish offers a perfect base for the rich carbonara sauce crafted from heavy cream, Parmesan cheese, and egg yolk for authentic Italian flavors. Crispy pancetta or bacon adds a salty, smoky bite, while a sprinkle of fresh parsley brings a burst of color and freshness. Perfect for keto enthusiasts and anyone craving a decadent, gluten-free twist on classic Italian comfort food. Ready in just 40 minutes, this pizza is sure to win over your taste buds!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 1.5 cups Mozzarella cheese
- 2 tablespoons Cream cheese
- 2 large Egg
- 1 teaspoon Baking powder
- 1 tablespoon Olive oil
- 4 ounces Pancetta or bacon
- 0.5 cup Heavy cream
- 0.5 cup Parmesan cheese
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 2 tablespoons Parsley
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 400°F (200°C).
In a microwave-safe bowl, combine the mozzarella cheese and cream cheese. Microwave on high for about 1 minute or until melted. Stir until smooth.
Add almond flour, baking powder, and 1 large egg to the cheese mixture. Mix well to form a dough.
Place the dough between two sheets of parchment paper and roll out to about 1/4-inch thick.
Remove the top parchment paper and prick the dough with a fork to prevent bubbling.
Transfer the parchment with dough onto a baking sheet. Bake for 8-10 minutes until lightly golden.
While the crust is baking, in a skillet over medium heat, cook pancetta or bacon until crisp. Remove and set aside, reserving 1 tablespoon of fat.
In the same skillet with reserved fat, add heavy cream, black pepper, garlic powder, and salt. Stir and bring to a gentle simmer.
Beat the remaining egg and temper with 1 tablespoon of the hot cream mixture, then pour the egg into the skillet, stirring constantly until thickened.
Remove from heat and add Parmesan cheese, stirring until fully melted and mixed.
Take the crust out of the oven. Brush lightly with olive oil. Pour the carbonara sauce evenly over the baked crust.
Top with crispy pancetta/bacon and sprinkle with fresh parsley.
Return to the oven and bake for an additional 5-7 minutes, until the edges are golden and the sauce is bubbly.
Remove from the oven, let it rest for a few minutes, slice, and serve.
Nutrition Facts
Calories |
3084 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 269.4 g | 345% | |
| Saturated Fat | 88.2 g | 441% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 825 mg | 275% | |
| Sodium | 4726 mg | 205% | |
| Total Carbohydrate | 57.6 g | 21% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 11.4 g | ||
| Protein | 125.2 g | 250% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 2131 mg | 164% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 649 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
