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Low Carb Pizza



I must say that I’ve been having a lot of fun testing out different low carb pizza recipes! The real issue with pizza is making a tasty, crispy crust that’s also low carb. Added to that is my intention to make SWEET TALKERS recipes with the healthiest ingredients I can. For this recipe, I added some psyllium fiber to the crust (good fiber) and added some parsley on the top to help with digestion.




For the crust:


  1. Cup Almond Flour

  1. Cup organic Parmesan cheese

1/3 Cup Organic Heavy Cream

  1. Tablespoons of Psyllium powder

  2. Organic eggs

  1. Tablespoon chopped fresh basil

  1. Tablespoon chopped fresh parsley

¼ Teaspoon oregano

¼ Teaspoon Italian seasoning


For the pizza topping:


(2) cups Organico Bello Brand tomato basic pasta sauce (or another low carb sauce)

(2) cups shredded mozzarella cheese

(1) cup shredded cheddar cheese + spices of your choice (oregano, basil, etc, + sprinkle chopped parsley on top of the pizza)


  1. Mix almond flour, parmesan cheese, psyllium powder, eggs and heavy cream together. Using a hand mixer works well here. Add in fresh basil, oregano and Italian seasoning. This mixture will be dense so place it in between two pieces of parchment paper and use a glass or rolling pin to flatten the mixture into a round crust.

  2. Heat oven to 375 degrees and bake crust for 10-15 minutes until it’s turning a golden brown. Note: using a pizza pan with holes in the bottom will help the crust crisp up. Remove crust from the oven, set aside and let cool a bit before adding the toppings. (Note: don’t turn off the oven)

  3. Spread your marinara or pasta sauce over the top of the pizza and then spread on the shredded mozzarella. Add the shredded cheddar cheese and any spices. Finally, sprinkle the chopped parsley on top.

  4. Place completed pizza back in the over for 10-15 minutes or until cheese is melted. Enjoy!



Makes 12 Servings: Nutritional Information per serving: Calories 235, Fat 14.25gr, Carbs 7gr, Fiber 3gr, Net Carbs 4gr, Protein 13gr

Diabetic pizza meal
diabetic pizza meal
Diabetic pizza meal

Low Carb Spaghetti - A Sweet Talker’s Recipe


This spaghetti recipe can be made 2 ways: With meat sauce or just with plain tomato sauce.


  • 1 medium yellow onion (10 grams carbs)

  • 4 cloves garlic (4 grams carbs)

  • 1 lb grass fed, ground meat (0 carbs)

  • 1 jar Rao’s Homemade Tomato Basil Sauce (2.5 carbs per ½ cup)

  • 1 package Miracle Noodles Angel Hair (per person) (0 carbs)

  • 2 TBS Avocado oil (0 carbs)


  • Dice the onion and use a garlic press for the garlic

  • Add to a frying pan with the heated avocado oil and cook until the onion is translucent.

  • Add beef and cook until browned.

  • Add tomato sauce, salt and pepper to taste, cover and simmer for at least 15 minutes so the flavors blend.

  • When ready to serve, cook the Miracle Noodles as per the package. Use 1 package per person.

  • Ladle about a cup of sauce over the cooked noodles and enjoy!


This recipe comes out to about 7.5 carbs per serving if you use 1 cup of sauce per person. It’s quick and very delicious! Feel free to experiment and enhance the recipe with your own spices.

diabetic spaghetti meal

Egg/Avocado Salad



This is a favorite, quick take on standard egg salad with healthy avocado as an added benefit. You can eat this on its’ own or wrap it in a coconut or paleo wrap for a satisfying and healthy low carb lunch. We added some fresh parsley to help with digestion and some fresh basil leaves for taste and health.




(2) Avocados

(8) Organic eggs

(4) Tablespoons fresh lemon juice

(4) Fresh chopped basil leaves (roughly)

(1) Tablespoon fresh, chopped parsley

(1) Teaspoon organic Dijon mustard

Salt and pepper to taste




  1. Boil eggs and then chop them up. Scoop out two whole avocados and then mash the avocado. Next, mix these two ingredients together until well blended.

  2. Chop up both the basil leaves and parsley into small pieces.

  3. Add lemon juice, basil, parsley and mustard. Mix all ingredients together well.

  4. Salt and pepper to taste.


This recipe serves four


Nutrition Information Per Serving: Calories=298, Fat=19gr (3.5 Saturated), Carbs=7, Fiber=4.5gr, Net Carbs=2.5gr, Protein=14gr

Diabetic egg salad meal
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