Pizza Chili | THM S

• Gluten free

• Meat

  • 1 lb Ground beef
  • 1 lb Italian sausage, hot
  • 1 stick Pepperoni

• Produce

  • 4 Garlic cloves
  • 1 Green pepper, large
  • 1 can Kidney beans, red
  • 1 Onion, large

• Condiments

  • 1 can Pizza sauce, Sugar Free
  • 1 jar Salsa, sugar-free

• Baking & Spices

  • 2 tsp Chili powder
  • 1/2 tsp Mineral salt
  • 1/2 tsp Pepper, ground
  • 1 Red pepper

• Dairy

  • 3 cups Mozzarella cheese, grated

• Liquids

  • 1 cups Water

Found on northernnester.com

Description

Ingredients

• CRUST
• 1/4 cup butter
• 1 Tbsp xylitol
• 1 cup almond flour
• FILLING
• 3 8oz. pkgs cream cheese, very soft
• 2 Tbsp lemon juice, fresh or bottled
• 1 cup xylitol
• 3 eggs
• 2 cups fresh raspberries

Directions

• Preheat oven to 350 F.
• Melt butter and 1 Tbsp of xylitol together in a saucepan. Remove from heat and stir in almond flour. Press into a 9 spring form pan. Bake at 350 for 12-15 minutes, or until golden. Cool.
• To make the filling, Beat cream cheese, lemon juice, and 1 cup of xylitol together thoroughly. Add eggs, one at a time, beating well after each addition. Fold in raspberries and pour over crust. Decrease oven temperature to 325 and bake for 40-45 minutes or until edges being looking dry and center jiggles slightly. Cool. Refrigerate for at least 6 hours before serving.