Low Carb Snacks
- Cereal, Flat
- Beauty Blend Cereal (page 509 of "Trim Healthy Table")
- Ingredients
- 1/2 cup THM Baking Blend
- 1 tbsp gelatin
- 3 tbsp integral collagen
- 1 tsp baking powder
- 3 pinches salt
- 2 tbsp Truvia
- 2 tbsp butter
- 3/4 cup egg whites
- 1 tsp vanilla extract
- 1 tsp cinnamon (optional)
- Instructions
- Preheat oven to 300 deg F
- Line 11 x 17 inch rimmed baking sheet with parchment paper
- Put dry ingredients in food processor, and pulse to combine
- Add butter, and pulse
- Add egg whites, vanilla, and cinnamon
- Blend for another few seconds
- Pour directly onto the baking sheet
- Spread batter to cover the entire sheet (thickness of a cracker)
- Leave 1/2 inch on all sides that is not covered
- Bake for 20 minutes, then reduce temperature to 170 deg F
- Keep in the oven for another 2-3 hours
- Turn off oven, and let cool in the oven
- Once cooled, break into chunks, then place in a food processor
- Pulse until they turn into crunchy pellets (similar to Grape Nuts)
- Store in a zippy bag
-
Blueberry Morning Cereal @ wheatbellyblog.com
(01/19)
- Ingredients
- 1/3 cup erythritol
- 1 tsp stevia glycerite
- 1/3 cup crushed almonds/pecans/walnuts
- 1/4 cup almond flour
- 1/4 cup vanilla whey protein, e.g., JAY ROBB (hormone-free) or egg white protein
- 1/4 cup butter or coconut oil, softened
- 1 tsp pure organic blueberry extract
- 1 tsp cinnamon
- Instructions
- Preheat oven to 300 degrees F (170 degrees C)
- Combine 1/3 cup erythritol and stevia glycerite (or Swerve), 1/3 cup crushed nuts,
almond flour, whey, blueberry extract and cinnamon in a small bowl
- Cut in butter with fork or pastry blender until mixture resembles coarse crumbs
- Place on a cookie sheet with defined edges or the butter will leak off
- Bake for 12-20 minutes or until golden brown
- Remove from the oven and gently stir while still hot
- Let cool in the cookie tin (it will crisp up A LOT)
- Break pieces apart and enjoy with unsweetened almond milk
- Makes 4 servings
- Buckwheat Cereal
- Ingredients
- 2 cups Anthony's Buckwheat Groats
- 1/2 cup Anthony's Blanched Almond Flour
- 1/2 cup Anthony's Coconut Milk Powder
- 1/4 teaspoon salt
- 1/4 cup Anthony's Coconut Oil, melted
- 1/4 cup Anthony's Cane Sugar
- 1/4 cup water
- 1/2 teaspoon Anthony's Xanthan Gum
- 2 teaspoons psyllium husk powder
- 1 tablespoon Anthony's Maqui Berry Powder
- 3 tablespoons Anthony's Collagen Peptide Powder
- Instructions
- Preheat oven to 400 deg F, and grease a large baking sheet
- In a mixing bowl, combine the groats, almond flour, coconut milk powder, and salt; mix well.
- In another bowl, combine coconut oil, cane sugar, water, xanthan gum,
psyllium husk powder, maqui berry powder, and collagen; mix well
- Pour wet ingredients into dry ingredients and mix very well
- Press dough out 1/8" to 1/4" thick on prepared baking sheet
- Bake for for 10-13 mins
- Cool and break into pieces
- Store in an airtight container in the pantry until ready to serve with milk of choice
-
Cinnamon Crunch Cereal
(01/19)
- Ingredients
- 1 cup almond flour
- 1/2 cup golden flaxseed meal
- 1/3 cup Truvia
- 2 tsp cinnamon
- 8 tbsp butter, chilled and cut into small pieces
- Topping
- 2 tbsp Truvia
- 1 tsp ground cinnamon
- Instructions
- Preheat oven to 300 deg F
- Line a baking sheet with parchment paper
- Add dry ingredients to food processor, and pulse a few times
- Scatter butter pieces over mixture and pulse
- Spread on prepared pan
- Bake 20-25 minutes or until golden brown
- Sprinkle topping over mixture immediately after removing from oven
- Let cool completely on pan, and break into small pieces
-
Cinnamon Toast Crunch Cereal @ gnom-gnom.com (extra crisp cereal)
(01/19)
-
Low Carb Cereal @ thelittlepine.com
(01/19)
- Ingredients
- 2/3 Cup Chocolate Protein Powder
- 1 Egg
- 1/4 Cup Peanut Butter, softened!
- 1 tbsp Erythritol, or sweetener of choice
- Instructions
- Preheat oven to 400 deg F
- Line a baking sheet with parchment paper
- Combine all the ingredients in a bowl
- To make coco puff balls:
- Pinch a little thumbnail sized amount of dough and roll between your hands to form a ball
- Place on the baking sheet
- Bake for 8 minutes
- Take baking sheet from oven and carefully move the balls around so they cook on the other side
- Place bake in the oven and cook another 5 minutes
- Allow to cool and enjoy!
- To make squares:
- Place dough on a piece of parchment paper, with a second piece of parchment on top
- Using a rolling pin, roll the dough into a thin and even layer about 1/4-1/8” thick
- Remove the top piece of parchment paper
- Using a pizza cutter, cut into small squares (about 1”)
- Bake in the oven for 5 minutes
- Take baking sheet from oven and carefully break up the squares (so they’re no longer connected)
- Bake for another 7 minutes
- Allow to cool and enjoy!
-
Nutty Banana Crunch Cereal @ wonderfullymadeanddearlyloved.com
(12/19)
-
Sugar Free Peanut Butter Crunch Cereal
(12/19)
-
Trim Mint Cereal @ wonderfullymadedearlyloved.blogspot.com
(12/19)
- Cereal, Puffed
-
Chocolate Protein Cocoa Puffs @ blog.nkdnutrition.com
(01/19)
- Ingredients
- 1 cup flour
- 1/4 cup Naked Nutrition Chocolate Protein Powder
- 1/4 cup of almond meal
- 1/2 tsp salt
- 1 egg white
- 1 tsp vanilla extract
- 1/4 cup honey
- 1 tbsp Greek yogurt
- Instructions
- Mix all of the ingredients together in a large bowl until thoroughly combined
- Place the batter in the fridge to chill for 2 hours
- Preheat your oven to 350 degrees and line a baking sheet with parchment paper
- While the oven is warming, start rolling the puffs
- Take a small amount of the batter and roll it into a ball about the size of a large
blueberry
- Once all of the batter is rolled, bake the puffs for 15 minutes
- Allow them to cool completely before storing or serving
-
Healthy Protein Cocoa Puffs @ veggiesbycandlelight.com
(01/19)
- Ingredients
- 1 cup oat flour
- 1/4 cup of cocoa powder (or chocolate protein powder)
- 1/4 cup of almond meal
- 1/2 tsp sea
- 1 XL egg white
- 1 tsp vanilla
- 1/4 cup honey (may need to add a bit more if using protein or cacao powder)
- 1 Tbsp coconut oil (or greek yogurt)
- Instructions
- In the bowl of a stand mixer, add all of the ingredients and mix until
thoroughly combined.
- It may appear as if the dough is a bit on the crumbly side, but it will
come together.
- Refrigerate the dough for 2 hours
- Roll the dough into balls the size of a large blueberries. I found it worked
well to lightly grease my hands with coconut oil and roll the puffs in my hands
instead of on the countertop.
- Preheat the oven to 375
- Line a rimmed baking sheet with parchment paper
- Bake the puffs for 15 minutes
- Allow them to cool completely before storing in an airtight container.
- They'll keep for about a week.
-
Homemade Cocoa Puffs @ purelytwins.com
(01/19)
- Ingredients
- 1 cup of gluten-free flour blend
- 1/2 cup cocoa powder (or 1/4 cup cocoa and 1/4 cup carob)
- 1/4 teaspoon salt
- 2 teaspoon vanilla extract
- 1 whole egg
- 1 tablespoon coconut oil, semi-soft (ghee or butter)
- 3-4 tablespoons maple syrup (honey or coconut nectar)
- Instructions
- Preheat oven to 375 degrees
- Add ingredients into food processor, except maple syrup
- Begin to pulse the ingredients
- Slowly add in your maple syrup one tablespoon at a time
- Continue to pulse until the dough is just coming together
- It may look too crumbly, but it should hold together when rolled
- If it does not -- add more maple syrup -- should take 3 or 4 tbsp
- Roll the batter into balls (about the size of a blueberry)
- Bake cocoa puffs for 15 minutes
- Let cool
-
Protein Cocoa Puffs @ rippedrecipes.com
(01/19)
- Ingredients
- 2 tbsp Coconut Flour
- 1 scoop Chocolate Protein Powder
- 2 tbsp Bob's Red Mill Hulled Hemp Seed
- 1 cup, chopped Walnuts
- 1 large Egg White
- 1 tbsp Honey
- 1 tablespoon Coconut Oil
- 1 dash Sea Salt
- 1 tbsp Hershey's Special Dark Cocoa
- Instructions
- Grind the walnuts in a food processor or blender until you have a flour.
- Add the ingredients into a bowl and mix until you have a dough.
- Take a small pinch of the dough and roll into a 1/4-inch round ball.
- Bake in the oven at 350 degrees for 15-18 minutes on parchment paper or a Silpat.
- Top with your favourite milk and enjoy!!!!!
-
Creamy Hot Porridge - FP @ facebook.com
(01/19)
- Ingredients
- 1/2 cup almond milk
- 1/2 cup water
- 2 pinches salt
- 1/4 cup THM Baking Blend (see note below)
- 1/2 - 3/4 tsp Truvia
- 1/4 tsp vanilla or maple extract
- Cinnamon (optional)
- 1-2 tbsp whey protein powder
- Instructions
- Put all ingredients into a saucepan and mix well
- Heat to a gentle boil until porridge thickens (about 1 minute)
- OR, you can heat it in the microwave for 1 minute
- Toppings
- Pat of butter and dash of cinnamon
- Splash of heavy cream
-
Copycat for the THM Baking Blend
(01/19)
- 1 cup oat fiber
- 1/2 cup coconut flour
- 1/3 cup golden flax meal
- 3 tbsp almond flour
- 3 tbsp hydrolyzed collagen
- 1 tbsp glucomannan
- Cream of Oat Fiber
- Ingredients
- 2 tbsp wheat bran (or oat bran)
- 2 tbsp oat fiber
- 2 tbsp egg white powder
- 1 tsp Xanthan gum
- 4 pkts Splenda (or Truvia, etc)
- 2 smidgens sea salt
- 3 smidgens cinnamon (to taste)
- 1 1/4 cups warm water
- Instructions
- Combine dry ingredients in a large bowl; mix well and set aside
- Microwave water for 45 seconds until warm
- Gradually add warm water to dry mix, using a wire whisk
- Microwave mixture for 1 minute
- Stir mixture, and microwave for another minute
- Watch the mixture because it will GREATLY expand in the microwave
- This has the consistency of Cream of Wheat
- Notes
- You can add a nut flour (pecan meal, etc)
- You can leave out the sweetener, add warm butter, and make creamy "grits"
- Expert Foods Breakfast Recipes
- Notes
-
ThickenThin not/Cereal @ members.tripod.com
(01/19)
- This is an unflavored mix that gives you the thick, creamy texture of hot cereal
- Ingredients: powdered egg whites and a blend of vegetable gums
(carob, guar, acacia, xanthan)
- 1 tbsp of mix has 24 calories, 4 gram protein, and 1.6 carbs (0.3 net carbs)
- 1 tbsp makes 1/2 cup of cereal
- Low Carb Oatmeal
- Ingredients
- 3/4 cup water
- 1 tbsp ThickenThin not/Cereal thickener
- 1 tbsp quick-cooking oatmeal
- Pinch salt
- Pecan Not/Cereal
- Ingredients
- 3/4 cup water
- 1 tbsp ThickenThin not/Cereal thickener
- 2 tbsp ground pecans
- Pinch salt
- 3 drops maple flavoring, or to taste
- Protein Not/Cereal
- Ingredients
- 3/4 cup water
- 1 tbsp ThickenThin not/Cereal thickener
- 1 tbsp protein powder
- Pinch salt
- Cinnamon, to taste
- Instructions
- Whisk ingredients in water
- Microwave approximately 40-60 seconds
- Whisk to break up lumps
- Repeat as needed until thick (about 1-2 minutes more)
- Whisk to desired smoothness
-
Hemp Hearts Porridge @ healthfulpursuit.com
(01/19)
- Ingredients
- 1 cup non-dairy milk
- 1/2 cup Hemp Hearts
- 2 tbsp freshly ground flax seed
- 1 tbsp chia seeds
- 1 tbsp xyltiol or 5 drops alcohol-free stevia
- 3/4 tsp pure vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 cup crushed almonds or almond flour
- 1 tbsp Hemp Hearts, for topping
- Instructions
- Add all ingredients but the ground almonds and toppings to a small saucepan
- Stir until combined, then heat over medium heat, just until it begins to boil lightly
- No need to cover
- Once bubbling lightly, stir once over and leave to cook for another 1-2 minutes
- Remove from the heat, stir in crushed almonds, and drop into a bowl
- Top with toppings and eat immediately
- Hot Cereal (consistency of Cream of Wheat or Cream of Rice)
- Ingredients
- 2 tbsp egg white powder (Just Whites brand is great!)
- 1 tsp xanthan gum
- 2 tbsp wheat bran
- 1 1/4 cup warm water
- 2 pkt Splenda (or sweetener to taste)
- 1 dash cinnamon to taste
- Cold heavy cream (optional)
-
Verywellfit.com
(01/19)
- Cheetos (Cheese Puffs)
- Cheatos Cheese Puffs (Barbo's) @ lowcarbfriends.com
- Ingredients
- 3 egg whites
- 1/8 tsp cream of tartar
- Pinch of salt
- 1/4 cup to 1/2 cup shredded cheddar cheese (frozen)
- Instructions
- Preheat oven to 300 degrees
- Put the frozen cheese in a food processor/blender and chop, until it's in tiny
little pieces
- In a mixing bowl, blend first three ingredients, at high speed, until whites form
stiff peaks
- Sprinkle the chopped cheese, on top of the egg whites
- Then, with a teaspoon or a rubber spatula, fold the cheese into the egg whites,
VERY CAREFULLY
- Using the tip of a teaspoon handle (not the spoon part), dip tiny little
clouds of the mixture, and place on a cookie sheet.
- I would suggest using a sheet of parchment or a silicon baking sheet,
but if you don't ... spray the sheet, very well.
- Lightly spray the tops of the puffs, with butter flavored cooking spray.
- Sprinkle grated parmesan cheese, on top of each puff.
- Put another coat of buttery spray, on top of that.
- Bake at 300 degrees, for about 20-minutes.
- For crispier puffs, turn off the oven, and leave them in the oven for at
least an hour.
- Store in an air-tight ziplock, and two days later, they were still crispy.
-
Cheetos Recipe @ mariamindbodyhealth.com
(01/19)
-
Cheetos Sweetos @ mariamindbodyhealth.com
(01/19)
- Ingredients
- 3 egg whites
- 1/8 tsp cream of tartar
- 1/2 cup freshly shredded cheddar cheese (frozen)
- 1/4 cup Swerve confectioners
- 2 tbsp cinnamon (Ceylon cinnamon recommended)
- Instructions
- Same as those for the Cheatos listed above
- Notes
- This is a sweet cinnamon version of Cheetos
-
Healthy Cheetos @ recipes.sparkpeople.com
(01/19)
-
High Protein Flaming Hot Cheetos @ masonfit.com
(01/19)
- Ingredients
- 18 tbsp Liquid Egg Whites, room temperature
- 1/4 tsp Cream of Tartar
- 5-6 drops Red Food Color puts the "flame" in the "hot"
- 36 g (6 servings)
Cheddar Cheese Powder
- 1-2 tsp Paprika
- 1-2 tsp Cayenne Pepper, optional
- 1 tsp Onion Powder, optional
- 1 tsp Garlic Powder, optional
- Instructions
- Preheat oven to 350 degrees F
- Line a baking sheet with parchment paper or aluminum foil with cooking spray.
- Using a hand mixer, mix your egg whites and cream of tartar on high for a
few minutes until your egg whites form stiff peaks. (When you pull the whisk out,
the mixture looks like mountain peaks where your whisk came out.)
- Add your red food color and mix a few more seconds until uniform.
- Line a large bowl or shallow dish with your cheese powder and spices.
- Using a piping bag or Ziploc bag with a corner cut off, create long, red,
Cheeto shaped egg whites onto your cheese mixture. The thinner your piping bag or
hole in your Ziploc bag, the crispier these will be.
- If you like Cheeto Puffs, you can make them larger, but you'll want to watch
closely to make sure the outside doesn't burn before they're fully cooked.
- Once your Cheetos are in the cheese and spice mixture, spoon the mixture to
fully coat each Cheeto.
- Place the finished Cheetos on your baking sheet.
- (If your Cheetos have trouble sticking together, your egg whites probably
aren't stiff enough. You can continue mixing them and retry - or go straight to
the baking sheet and spoon the cheese/spice mixture on top.)
- Bake your finished Cheetos for 10-12 minutes.
- (I found that spraying a tiny bit of cooking spray on the top before going in
the oven reduced any burning/scorching of the spices.)
- Entire recipe has 330 calories.
- Notes
-
Homemade Low Carb Cheese Puffs @ adverturesinmommahood.wordpress.com
(01/19)
- Ingredients
- 3 egg whites (room temperature)
- 1/4 tsp cream of tartar
- 1/2 cup 2% fancy shredded sharp cheddar cheese, frozen
- Seasoning salt to taste
- Instructions
- Run your frozen cheese through a processor until it turns into a crumb like texture
- Beat the egg whites on high until they are nice and foamy
- Add cream of tartar and continue beating until very stiff peaks form (several minutes)
- Very gently fold the cheese into the egg whites
- Scoop batter into a gallon size ziploc bag or a piping bag
- Cut off the corner of the bag
- Squeeze little lines of mixture onto a parchment paper lined baking sheet
- I got 120 puffs from this recipe and filled two baking sheets
- Sprinkle with seasoning salt
- Bake in a preheated 275 deg F oven for about 30-35 minutes (until they are crispy and golden)
- Turn oven off, open door just a bit, and let cool in the oven for about 30 minutes
- Store in an airtight container
-
Keto Cheatos @ carbmanager.com
(01/19)
- Ingredients
- 1/2 cup, shredded Cheddar Cheese
- 1/4 cup liquid egg whites (2 large egg whites)
- 1/4 tsp cream of tartar
- Instructions
- Place the cheddar on a dish and set it in your freezer for at least an hour
- Once the cheddar is frozen, pulse it in a food processor into it has the texture of breadcrumbs
- Place the cheese back in the freezer until you need it
- Whip 2 egg whites in a stand mixer on high with the cream of tartar
- Whip until you have stiff peaks
- This process will go much faster if you use room-temp eggs
- Preheat an oven to 300 deg F
- Line a sheet tray with parchment paper
- Fold the frozen cheddar crumbles into the egg whites
- Be gentle to preserve the air incorporated into the egg whites
- Transfer the cheato mix into a plastic bag for piping
- Snip a small corner of your piping bag, and pipe your cheatos on the sheet tray
- This recipe makes approx. 45-50 cheatos
- Bake the cheatos for approx 25 minutes
- The edges will be golden brown, the cheatos will be puffy, and they should easily move when
you give the sheet tray a little shake
- You can toos these cheatos in popcorn cheese powder for extra flavor
- Make sure your cheatos are completely cooled before storing them
-
Keto Cheetos @ betterthanbreadketo.com
(01/19)
- Ingredients
- 1 cup shredded cheddar cheese, frozen
- 3 egg whites
- 1 egg yolk
- 1/8 tsp cream of tarter
- 1/8 tsp pink Himalayan salt
-
Keto Cheetos @ myoregonkitchen.org
(01/19)
- Ingredients
- 4 egg whites, beaten until very stiff
- 1/8 tsp cream of tarter (add this to the egg whites before beating)
- 75 g frozen cheddar cheese (I recommend sharp cheddar)
- 2 tbsp almond flour
- 1/8-1/4 tsp garlic powder
- OPTIONAL: a pinch or 2 of cayenne pepper
- OPTIONAL: parmesan or cheese-flavored popcorn seasoning
- Instructions
-
Keto Cheetos @ thekitchn.com
(01/19)
- Ingredients
- 1/2 cup grated sharp cheddar cheese (3 ounces)
- 4 large egg whites, at room temperature
- 1/4 tsp cream of tartar
- 2 tbsp finely ground almond flour (1 ounce)
- Cheese flavored popcorn seasoning (optional)
- Instructions
- Spread the grated cheese onto a plate and freeze for at least 1 hour or up to overnight
- Arrange 2 racks to divide the oven into thirds and heat to 300 deg F
- Line 2 rimmed baking sheets with parchment paper; set aside
- Transfer the frozen cheese to a food processor fitted with the blade attachment
- Pulse until it forms fine crumbs, 12 to 15 pulses; set aside
- Place the egg whites and cream of tartar in a stand mixer fitted with the whisk attachment
- (Alternatively, use an electric hand mixer and medium bowl)
- Beat on medium-high speed until stiff peaks form, about 5 minutes
- Add the cheese crumbs and almond flour
- Carefully fold them in by hand with a rubber spatula, keeping as much air in the whites as
possible
- Transfer to a quart-sized zip-top bag
- Cut off a bottom corner of the bag with scissors to make a 1/4-inch-wide opening
- Pipe the batter into 1 1/2-inch lengths onto the prepared baking sheets, keeping them as
close together without touching
- Vary the shape and length for the most cheeto-like results
- Bake until golden-brown and mostly dry, 25 to 30 minutes
- Turn off the heat and continue to dry in the warm oven for 30 minutes more
-
Low Carb Cheetos @ yourlighterside.com
(01/19)
- Ingredients
- 3 egg whites
- 1/8 tsp cream of tartar
- 3 egg yolks
- 3 ounces cream cheese, softened
- Flavored popcorn seasoning
- Instructions
- Preheat oven to 300 deg F
- In a mixing bowl, beat egg whites and cream of tartar on high speed until thick, stiff peaks
form, about 3-5 minutes
- In another mixing bowl, combine egg yolks and cream cheese
- Carefully fold yolk mixture into whites
- With a spatula, scoop mixture into a quart-sized food bag with a tiny bit of the edge cut off
to make a 1/2-inch opening
- Pipe batter into 2-inch doodles on parchment paper
- Bake for 15-20 minutes or until doodles achieve a light golden brown color
- Cool slightly
- Lightly toss with popcorn seasoning in a bowl
- Place in dehydrator for 2 hours on high heat, or allow to stay out overnight to achieve more
crunch
- Store in a semi-sealed plastic or paper sack at room temperature for up to a day
-
Macro Friendly Cheetos @ themacroexperiment.com
(01/19)
-
Savory Egg Clouds @ kevinscooking.com
(02/19)
-
Savory Meringue @ onthegas.org
(02/19)
- Ingredients for Meringue Topping
- 6 eggs worth of egg whites
- 1/4 to 1/2 tsp salt
- 2 tbsp lemon juice
- 2 tbsp flour
- Herbs, lemon zest, or other garnishes to top
- Instructions
- Preheat your oven to 450 deg F
- Prepare a parchment-paper-lined baking sheet
- Pour your egg whites and lemon juice into your mixing bowl
- Beat this mixture until soft peaks form
- Once you start to get peaks, gradually add in the salt and resume beating until you get
stiff peaks
- Finally, turn your mixer down to low and blend in the flour
- Drop your meringues onto the parchment paper
- Sprinkle herbs on top of your meringue
- Bake for about 30 minutes
- Cheese Pops
-
Cheese Pops - Low Carb Popcorn @ lowcarb-nocarb.com
(01/19)
- Ingredients
- 1 cup (or 3.5 oz) Hard Cheese (like cheddar, asiago, Gouda)
- Instructions
- Cut hard cheese into slices, and then into small squares
- Cover a baking sheet with parchment paper
- Place the squares on the baking sheet; cover with a napkin
- Keep the baking sheet on a kitchen top for 48 hours (until VERY dry)
- Heat the oven to 400 deg F
- Place the cheese in the oven for 3 minutes
- Store in an airtight container
-
Keto Cheesepops @ myketokitchen.com
(01/19)
- Ingredients
- 4 ounces of Cheddar Cheese, sliced
- Instructions
- Cut cheese into small 1/4-inch squares
- Line a cookie sheet with parchment paper
- Place the cheese squares on the cookie sheet, and cover with a clean tea towel
- Let the cheese dry for 24 hours
- Preheat oven to 390 deg F
- Bake the cheese for 3-5 minutes until it has puffed
- Let it cool for 10 minutes before eating
- Cheese Powder
-
Flaming Hot Protein Cheetos @ masonfit.com
(01/19)
- Hot Cheetos powder
- 1 part salt
- 1 part Stevia
- 2 parts beef bouillon (dry?)
- 1/2 part nutritional yeast (instead of yeast extract?)
- 1/2 part citric acid
- 1 part cheddar cheese
- Dash (1/16 tsp) of onion powder
- 1/8 part garlic powder
- 1 part cayenne pepper
-
How to Make Powdered Cheese @ leaf.tv
(01/19)
- Dehydrate or dry the cheese
- Freeze the cheese, and then grind the cheese in a spice grinder
- Add 1/4th as much whey powder as cheese powder
- Whisk the mixture together
- Store in an airtight container in the frig for up to one month
-
Hoosier Hill Farm Cheddar Cheese Powder @ amazon.com (1 lb; $11.39)
(01/19)
- McCormick White Cheddar Mac & Cheese Seasoning (at Walmart)
- Serving size: 4 tsp (14 g)
- 60 calories, 640 mg Na, 190 mg K, 9 carbs, 2 grams protein, 0 grams fiber
- Instructions
- Corn Flavorings
- Corn Chips
-
Corn Chip Strips @ splendidtable.org (full carb recipe)
(01/19)
-
Masa Flour Tortillas @ nanaslittlekitchen.com
(01/19)
- Ingredients
- 3/4 cup egg whites (or 6 egg whites + 2 tbsp water)
- 2 tbsp Masa
- 2 tbsp oat fiber
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1 pinch salt
- Instructions
- Mix ingredients together until the batter is not lumpy
- Spray an 8-inch pan with cooking spray
- Place the pan on the lowest setting of the stove
- Take the pan off the heat, add 3 tbsp of batter, and swirl to cover the pan
- Turn the heat up to medium, and cook until done
- Flip the tortilla and cook the other side
- Notes
- Recipe makes 6 tortillas
- These taste like fresh corn tortillas (do not taste eggy)
- Cut each tortilla into wedges or strips
- Place them on a microwave plate
- Cook 1 tortilla for about 2 minutes --> corn chips for nachos
- Tortilla Chips
-
Brown Rice Protein Chips, Tortilla Style @ snapguide.com
(01/19)
- Ingredients
- 1 tbsp brown rice flour
- 1 tbsp brown rice protein
- 1 tbsp oat bran
- 1 tbsp flax meal
- 1/4 cup egg whites
- Instructions
- Blend all the ingredients together
- Spray a skillet with non-stick spray (before turning on the heat)
- Pour batter in the skillet, and spread it out
- Turn heat on to "5-6"
- Cook first side for about 3 minutes
- Flip and cook the other side for about 1 minute
- Cut the pancake into chips
- Place chips on a baking tray
- Turn on the oven to "Broil"
- Place chips into the oven
- Broil for 3-4 minutes
- Flip the chips, and broil another 2 minutes
- Veggie Chips
- Low Carb
-
Cottage Cheese Crisps @ perspectiveportions.com
(01/19)
- Ingredients
- 1 cup small curd Cottage Cheese (Trader Joe's)
- 1/4 tsp pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- Instructions
- Mix the ingredients in a small bowl
- Heat the skillet over medium heat for 1-2 minutes
(don't put the mixture into a cold skillet)
- Scoop 1/2 TEASPOON of cottage cheese mixture into the warm pan
- Cook for 1-2 minutes
- Once the surface is dry and starting to brown, lift the edges with a spatula
- Carefully peel the chip away from the pan
- Flip and cook another 20-30 seconds
- Repeat with the remaining batter
- Makes about 88 chips
- Brands of cottage cheese to use (and not use)
- Trader Joe's 4% fat small curd cottage cheese (pink container) works
- Half cup contains 120 calories
- Ingredients: cultured pasteurized nonfat milk, milk, contains 2% or less of whey,
nonfat milk, salt, maltodextrin, guar gum, citric acid, carrageenan, mono and diglycerides,
locust bean gum, natural & artificial flavor, vitamin a palmitate, enzyme,
potassium sorbate and carbon dioxide (to preserve freshness)
- ALDI Friendly Farms low-fat small curd cottage cheese also worked
- Half cup contains 80 calories, 6 carbs, and 12 grams protein
- Ingredients: skim milk, milk, nonfat dry milk, lactose, salt,
stabilizer (maltodextrin, guar gum, mono and diglycerides, xanthan gum,
carrageenan, carob bean gum), artificial color, citric acid, carbon dioxide
and potassium sorbate (maintain freshness), cheese cultures, vitamin A palmitate
- I think ALDI cottage cheese works BECAUSE of all the stabilizers
- Daisy cottage cheese probably WON'T work
- Ingredients: cultured skim milk, cream, and salt
- Daisy cottage cheese does NOT have any stabilizers
- Notes
- You don't need to drain the cottage cheese
- You need a reliable non-stick pan and flexible spatula
- Medium heat should work
- Leave space when dropping the cottage cheese, as these spread
- Store chips in an airtight container in the frig
- To re-crisp the chips, bake 3-5 minutes at 350 deg F
- These are crispy like thin potato chips
-
Cottage Cheese Chips @ youtube.com
(01/19)
-
Cottage Cheese Chips @ foodiqueen.blogspot.com
(01/19)
- Ingredients
- 3/4 cup 2% cottage cheese
- 1/2 tsp Everything But the Bagel Seasoning (Trader Joe's)
- Instructions
- Preheat oven to 350 deg F
- Mixed the 2 items together
- Line a cookie sheet with parchment paper and lightly spray with nonstick spray
- Put 1/2 teaspoon mounds on cookie sheet
- Bake for approximately 8 minutes
- Cook just till they start to brown around the edges
- Take out of oven; cool just for a minute or so then gently pull off
- They will get crispy
- Makes approximately 24 chips
-
Dehydrator Chivy Cheese Chips @ geniuskitchen.com
(01/19)
- Ingredients
- 1 (12 ounce) carton cottage cheese, with chives
- 1 medium ripe tomato, cut into quarters
- 1 tbsp onion, chopped
- 1 dash cayenne pepper
- 1 dash garlic powder
- Instructions
- In a blender, blend the ingredients into a smooth liquid
- Pour spoonfulls of mixture (1 1/2 to 2-inch diameter) onto fruit roll sheets
- Dry at 145 deg F for 4-6 hours, or until the rounds curl up on the sides like potato chips
- High Carb
-
Cottage Cheese Crisps from "Recipes for Cottage Cheese Dishes" @ scholar.lib.vt.edu (PDF; HIGH CARB)
(01/19)
- Ingredients
- 1 cup all-purpose flour
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1/3 cup butter
- 1 tbsp milk
- 1/2 cup cottage cheese
- 1/2 tsp paprika (optional)
- 1/2 tsp celery seed (optional)
- Instructions
- Sift together the flour, salt, and baking powder
- Cut in the butter
- Add milk to cottage cheese
- Stir cottage cheese into the flour mixture
- Round dough upon floured board, and rol it to 1/8-inch thickness
- Cut into 1/2-inch strips
- Place strips on baking sheet, and brush with milk
- Sprinkle with paprike and celery seed
- Bake in hot oven (425 deg F) for 10-20 minutes until lightly browned
-
Sunflower Cheese Crisps @ cooks.com (HIGH CARB)
(01/19)
- Ingredients
- 1 cup all-purpose flour
- 1/4 tsp salt (optional)
- 1/4 cup butter
- 1 cup small curd cottage cheese
- 1/4 cup shelled raw sunflower seeds
- Instructions
- In mixing bowl, stir together flour and salt
- Cut in butter with pastry blender until mixture resembles fine crumbs
- Beat in cottage cheese until smooth
- Stir in sunflower seeds
- Divide dough in half
- Roll out on lightly floured surface to 16x12 inches
- Cut in 2-inch squares
- Prick each square several times with a fork
- Place on ungreased baking sheet until lightly browned at 325 deg F for 18 to 20 minutes
- Or drop by teaspoonfuls onto baking sheet; flatten and bake
- Faux Doritos
-
Keto Cheesy Chips @ mrskinnypants.com
(01/19)
- Ingredients
- 2 cups shredded mozzarella (8 oz bag)
- 1 cup of pork rinds (3 oz bag)
- 1 ounce of cream cheese (2 tbsp)
- 1 egg
- Salt to taste
- Pinch of chili powder
- Instructions
- Preheat oven to 425 deg F
- Pour pork rinds into gallon Ziploc bag; remove excess air and seal bag
- Use rolling pin to grind pork rinds down to fine flour
- Mix pork rind flour and shredded mozzarella in microwaveable bowl
- Add cream cheese
- Microwave on high for 1 minute to create a thick dough
- Add raw egg, salt, and chili powder
- Knead into dough with bare hands
- Lay dough between 2 pieces of parchment paper
- Roll to a thin layer like an ultra thin pizza crust
- Remove the top piece of parchment paper
- Slide the parchment paper and dough onto cookie sheet
- Bake at 425 deg F for 12 minutes, or until browned on top
- Remove from oven and cut into chip-like triangle shapes with pizza cutter
- Bake again at 425 deg F for 5 minutes to achieve extra crispiness
- Serve hot or let them rest at room temperature to crisp up further
-
Nacho Chips @ northernnester.com
(01/19)
- Ingredients
- 2 large egg whites
- 1/4 tsp salt
- 1 1/2 cups finely crushed pork rinds
- 1 cup preshredded Mexican cheese blend (about 4 ounces)
- 1 Tbsp Taco Seasoning
- Instructions
- Preheat oven to 300 deg F
- In a large bowl, whisk egg whites with salt until frothy
- Stir in the pork rinds, cheese, and taco seasoning until well combined
- Turn the mixture out onto a large piece of parchment paper and pat it into a square
- Top with another piece of parchment and roll out the mixture into a very thin square,
about 12 inches
- Remove the top piece of parchment and slide the bottom piece onto a large baking sheet
- Use a sharp knife to score the cheese mixture into 2-inch squares
- Then score each square diagonally into 2 triangles
- Bake for 20 minutes, until chips are turning golden brown
- Turn off the oven and let them sit inside until they are firm to the touch, about 20 minutes
- Remove from oven and let cool completely on the baking sheet
- Break along the score lines
- Store in a covered container on the counter for up to 3 days
-
Porkitos @ lowcarbella.blogspot.com
(01/19)
- Ingredients
- 5 tbsp of finely ground pork rinds
- 3 tbsp of parmesan cheese
- 1 tbsp of ground psyllium husk
- 1 egg
- 1 tbsp of smoked paprika
- Instructions
- Mix everything together till it looks like a dough
- Add your smoked paprika and continue mixing till its well blended
- Put your dough in the center of your silicone mat, then cover it with cling wrap
- Start rolling the dough till you think its thin enough
- Make a horizontal line and a diagonal line using a pizza cutter or cookie cutter
- When you have a square shape, cut it into triangle
- Carefully transfer the chips onto another silicone mat
- Bake the chips at 350 deg F for 6 minutes
- Rotate your pan, and continue baking for another 4 minutes
- Store the chips in a airtight container
- Pork Rind Tortillas
-
Keto Pork Rinds Tortillas @ youtube.com
(01/19)
- Ingredients
- 3 oz pork rinds
- 2 tsp baking powder (1 tsp?)
- 2 tbsp sour cream
- 2 eggs
- Instructions
- Grind the pork rinds in a blender
- Mix all the ingredients together
- Divide the dough into 7 balls
- Use a tortillas press to form the tortillas
- Cook a tortillas; flip and cook the other side
- Repeat with the remaining balls of "dough"
- Makes 7 tortillas
-
Pork Rind Tortillas @ baconsheir.com
(01/19)
- Ingredients
- 1 package Pork Panko or 1 1/3 cups roughly ground pork rinds
- 1 1/4 cups (300 ml) water
- 3 large eggs
- 1 tbsp Seasoning Salt or 1/2 tsp finely ground sea salt (optional)
- Instructions
- Place all the ingredients in a blender and blend until smooth
- Transfer to a medium-sized bowl and set beside the stove
- Scoop 3 tablespoons of the batter into an 8-inch (20-cm) nonstick frying pan
- Spread the batter evenly with the back of a spoon or by rotating the pan until the batter
reaches the edges
- Don’t allow the batter to go too far up the sides of the pan or it will burn
- Once the batter is spread evenly, cover the pan and set over medium-low to low heat, closer
to low
- Cook until the tortilla is easy to flip and lightly browned on the underside, 7 to 10 minutes
- Flip the tortilla and cook, covered, for an additional 6 to 8 minutes, until lightly browned
- Transfer the tortilla to a cooling rack
- Remove the pan from the heat and allow it to cool for a couple of minutes before repeating
with the remaining batter
- As the batter sits between batches, it will thicken slightly; that’s okay
- If the batter gets too thick to spread easily, add a couple of drops of water until it
reaches a similar consistency to when you initially prepared it
- Keep in an airtight container in the fridge for up to 3 days, or store in an airtight
container in the freezer, separated by sheets of parchment paper, for up to 1 month
-
Pork Rind Tortillas @ peaceloveandlowcarb.com
(01/19)
- Ingredients
- 4 large eggs
- 3 oz pork rinds, crushed
- 1/2 tsp garlic powder
- 1/4 tsp ground cumin
- 1/4-1/2 cup water
- Coconut spray
- Instructions
- Combine the eggs, pork rinds, garlic powder, and cumin in a blender
- Blend until smooth and well combined
- Add 1/4 cup water, and blend again
- If mixture is very thick, continue to add water until it is like pancake batter
- Spray an 8-inch nonstick skillet with coconut spray
- Place skillet over medium-low heat
- Add 3 tbsp of batter, and spread it thinly over the bottom of the pan
- Cook for about one minute
- Loosen the edges, and carefully flip
- Cook on the second side for another minute
- Repeat with the remaining batter
- Add more water to the batter as needed; it will thicken as it sits
- Doritos Seasoning
-
Copycat Dorito Seasoning @ youtube.com
(01/19)
- Ingredients
- 2 tbsp Anthony’s cheddar cheese powder (or 1/4 cup nutritional yeast)
- 1 1/4 tsp Tomato powder
- 1/4 tsp Dehydrated bell pepper (or an additional 1/2 tsp paprika instead)
- 3/4 tsp Paprika (may use Smoked Paprika)
- 1/2 tsp Onion powder
- 1/4 to 1/2 tsp Garlic powder
- 1/2 tsp unflavored whey protein isolate (optional)
- 1/4 tsp chili powder (optional)
- 1/8 tsp citric acid (optional)
- 1/8 tsp powdered Truvia (optional)
-
Doritos Seasoning Blend @ skillet.lifehacker.com
(01/19)
- Ingredients
- 1/4 cup grated Parmesan
- 1/2 tsp chili powder
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp kosher salt
- 1 tsp tomato powder
- Kernel Season's Popcorn Seasoning
-
Paleo Doritos Toast (Doritos Seasoning) @ myrecipes.com
(01/19)
- Ingredients for Fauxrito powder
- 1/4 cup nutritional yeast
- 1 tsp tomato powder (recipe below)
- 1/2 tsp chili powder
- 1/4 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp kosher salt
- 1/4 tsp citric acid (optional) or several drops of lemon juice
- 1/8 tsp annatto (optional)
- Instructions for tomato powder
- Using a rubber spatula, spread tomato paste onto a baking sheet as thinly as possible
- Bake in a 200 deg F oven for 2-3 hours, checking every 20-30 minutes to make sure that
the paste isn't burning
- Scrape and re-spread paste to hasten the drying process
- When the sauce is thoroughly dry and crumbly, remove from heat, cool, and grind to a
powder in a food processor or a spice grinder
- Store leftover tomato powder in a sealed container
- Instructions for Fauxrito powder
- Combine all ingredients in a food processor or sealed shaker until thoroughly combined
-
Tomato Powder @ thespicehouse.com (1/2 cup; $5.99)
(01/19)
- Egg White Protein
-
Low Carb Cloud Bread Chips @ thebigapplemama.com
(01/19)
- Ingredients
- 4 tbsp liquid egg whites (=2 egg whites)
- 2 tbsp shredded cheddar cheese
- 1 tbsp water (optional)
- Spices and herbs (optional)
- Sea salt (optional)
- Instructions
- Preheat oven to 400 deg F
- Spray your 12-cup muffin pan with non-stick spray (if metal)
- Whisk egg whites, water, seasoning, and salt
- Spoon mixture until the bottom of the muffin pan is barely covered
- Sprinkle a pinch of cheddar cheese on top
- Bake for 10 minutes until the edges are a nice golden brown
- Notes
- I made these chips, and I was NOT impressed
-
Protein Chips by Nutracelle @ youtube.com
(01/19)
- Ingredients
- 5 tbsp egg whites
- 1 tbsp water
- 1 tsp herbs and spices
- 1 tbsp Natural Nutralean (whey protein)
- 1/4 cup grated cheddar cheese (for topping)
- Instructions
- Dump everything in the blender (except the grated cheese)
- Spray a muffin tin (or mini-muffin tin)
- Put 1 tsp of batter in each muffin tin (24 muffins)
- Sprinkle a pinch of grated cheese into each muffin tin
- Bake at 400 deg F for 10-12 minutes
- Cool the chips on a wire rack
- Notes
- Power Chips are made with eggs, water, salt, and seasoning
- Whey
-
"Healthfied" Tortilla Chips @ mariamindbodyhealth.com
(01/19)
- Ingredients
- 1/3 cup almond flour
- 1/3 cup unflavored whey protein or egg white protein
- 1/3 cup Parmesan cheese, shredded
- 1 tsp Celtic sea salt
- Water (just enough to hold dough together)
- Optional: Mexican spices
- Instructions
- Preheat the oven to 350 degrees
- Sift all the dry ingredients together
- Slowly add in water, 1 TBS at a time until dough can hold a ball shape
- Grease 2 pieces of parchment paper
- Place dough onto greased parchment, top with the second piece of parchment
(greased side down)
- Roll the dough using a rolling pin on top of the parchment
- Roll until 1/16th in thick
- Remove the top piece of parchment
- Place the bottom parchment (with the rolled out dough) onto a cookie sheet
- Score the dough into chip shapes with a pizza cutter
- Place cookie sheet in oven and bake for 15 minutes or until golden brown
- Remove from oven
- Makes 4 servings
-
Protein Chips @ ketodietchannel.com
(01/19)
- Ingredients
- 5 tbsp Whey Protein Powder (25 g)
- 3 tbsp Melted Coconut Oil (1 oz, 30 g)
- 2 tbsp Hot Water (See the notes below)
- 1/2 - 1 tsp Salt (or flavor of your choice such as garlic powder)
- Instructions
- Preheat the oven to 320 deg F
- Line a baking sheet with parchment paper
- In a medium bowl, combine the whey protein powder and melted coconut oil
- Add the hot water and mix well
- Add the salt and mix well
- Place the mixture on the parchment paper and spread it as thin as possible.
(I spread into an approx. 14 x 10 inch rectangle.)
- Bake for about 15 minutes or until golden brown and crispy
- Break it into pieces
- Notes
- I use a whey protein powder that contains soy lecithin
-
Protein Chip Recipe @ youtube.com
(01/19)
- Ingredients
- 1 scoop unflavored protein powder
- 3 tbsp hemp protein powder
- 7 g ground flax seed
- 2 tbsp melted light butter
- Seasoning to taste
- Instructions
- Mix all ingredients in a bowl
- Roll between two sheets of plastic wrap until about 1/8 inch thick
- Peel off plastic wrap and place dough greased pan
- Bake at 400 deg F for about 5 minutes, or until crispy
- Cool for 10 minutes
- Break into pieces
-
Protein Tortilla Chips @ proteinpow.com
(01/19)
- Ingredients
- 1 large egg white
- 1/4 cup unflavored whey isolate
- 1/4 cup oat flour (gluten-free or regular)
- 2 tablespoons golden linseeds (aka whole flaxseeds)
- Sea salt to taste
- Paprika to taste
- Cumin to taste
- Instructions
- Blend the above ingredients
- Fry the batter on a hot-hot-hot pan to create one giant pancake
- Spread the batter as thinly as possible, and remember to coat your pan so it won’t stick
- Once bubbles start appearing on the pancake’s surface, flip it
- Then, remove it from the pan, cut it into triangles (and cut each triangle then in half)
- Stick the triangles under the broiler or oven -- grill until they brown and crisp
- Then, flip them so the other side crunches up nicely too
- Meringue and Meringue Powder
- Meringue
- Meringue Powder (HIGH CARB)
-
Wilton Meringue Powder @ amazon.com
(02/19)
- Ingredients: CORN STARCH, egg whites, SUGAR, gum arabic, calcium sulphate,
citric acid, potassium acid tartrate, artificial flavor, silicon dioxide
- 2 tsp meringue powder: 20 calories, 4 carbs, and 1 gram protein
- 2 tsp eggwhite protein: 13.3 calories, 0.3 carbs, and 2.7 grams protein
- 2 tsp corn starch: 20 calories, 4.8 carbs, and 0 grams protein
- 2 tsp meringue powder has ~3/4 tsp eggwhite protein
- Cloud Bread
-
Carb Free Cloud Bread @ geniuskitchen.com
(02/19)
- Ingredients
- 3 egg, separated
- 3 tbsp whole milk cottage cheese, or cream cheese
- 1/4 tsp cream of tartar
- 1 pkt artificial sweetener
- Instructions
- Preheat oven to 300 deg F
- Separate eggs
- In small bowl, mix egg yolks, cottage cheese (or cream cheese), and sweetener until smooth
- In second bowl, add 1/4 tsp cream of tartar to the egg whites
- Beat the whites on high until fluffy and forming nice peaks
- Fold the egg yolk mixture into the egg whites
- Spray 2 cookies sheets with non-stick spray
- Scoop the mixture into 10 even rounds (3/4-inch thick, and 4-5 inches across)
- Bake on the middle rack, approximately 30 minutes
- Buns should be nice and golden brown
- Remove from pans, and cool on a wire rack
- While warm, they are crumbly and similar to cooked meringue (nice and crisp)
- Once cool, seal them in a Ziploc storage bag or tupperware overnight
- They will change into a softer chewy "bread"
- Flat Meringue
- Meringue Shards
-
Meringue Shards @ youtube.com
(02/19)
- Make a bowl of "standard" meringue
- Spread the meringue on two pans lines with parchment paper
- Bake for 1 1/2 to 2 hours at 175 deg F (dry, but not browned)
- Peel the meringue off the parchment paper, and break into shards
-
Meringue Shards 2.0 @ facebook.com
(02/19)
- Spread the meringue out REALLY thin (like 2 mm) on a baking sheet
- Cook for 1 hr at 175 deg F
- Leave to cool for 15 minutes in the oven
- Use immediately (they only last 3/4 hours, then they wilt a bit)
- Using Xanthan Gum
-
The Secret of Savoury Meringues @ msk-ingredients.com
(02/19)
- We traditionally make meringues by adding sugar to egg whites and foaming it up.
- Adding sugar stabilizes the air bubbles by creating a sticky elastic around the air
bubbles and holding them.
- If you want a savory meringue, use Xanthan Gum instead of the sugar. This stabilizes
without sweetening.
-
Flavoring Meringues @ msk-ingredients.com
(02/19)
- Hy-foamer gives you the protein to aerate without the water content and the
other ingredients found in egg white
- Hy-foamer is a natural ingredient derived from proteins of dairy origin
- Hy-foamer meringue can be stabilized with the addition of xanthan gum
-
Meringue - Guaranteeing Success @ marthastewart.com
(02/19)
- Xanthan gum is a better stabilizer than cream of tartar
- I did NOT find this to be true if you are using Truvia instead of sugar
- How to Beat Egg Whites
-
How to Beat Egg Whites @ rachaelray.com
(02/19)
- Start with fresh eggs, at room temperature
- Use perfectly clean, dried utensils -- whisk attachment for an electric mixer and a
deep, non-plastic bowl
- Start beating the whites at low speed until they are foamy
- Add a pinch each of salt and cream of tartar at the foamy stage to speed up whipping and
to help stabilize the whites
- Move on to medium or even medium-high when beating your whites; do NOT beat on high
- In “soft peaks” stage, you pull the whisk out of the whites and a peak forms – and then
flops over
- If the recipe calls for sugar, slowly add at the soft peak stage
- The “stiff peaks” stage occurs when the whites are smooth and glossy and the peaks stay
straight up (and you can turn your bowl upside down)
- Gently fold your whites into other ingredients
- You’ll know you have over-beaten your whites if the mixture starts to break down, if there
is liquid weeping, and it looks grainy
- To fold whipped egg whites into a base mixture, first stir in a small dollop of the egg
whites into the base mixture; it will be lumpy
- Then place the rest of the egg whites on top of the other mixture
- Fold in by taking a rubber spatula and cutting down the middle of the mixture
- Take the spatula and fold half of the egg whites on top of the other half of the egg whites
- Turn the bowl a quarter turn and repeat
- Continue this turn, cut and fold routine until combined and slightly lumpy
-
Beating Egg Whites @ craftybaking.com
(02/19)
- Beating egg whites should begin slowly at the beginning
- The friction from the beating gently warms the whites, allowing its proteins to improve
their elasticity so the they to take on air more easily and eventually gain more volume
- Sugar interacts with the egg white proteins to help stabilize the whipped egg foam
- In general, for each 1 large egg white, use 1/8 tsp cream of tartar, or 1/4 tsp freshly
squeezed lemon juice or 1/4 tsp distilled white vinegar
- Up to 1 tsp cream of tartar per 1 cup egg whites
- Pasteurized egg whites NEED cream of tartar or lemon juice added;
you will need double the amount
- For 1 pasteurized egg white, use 1/4 teaspoon of cream of tartar
- When whipping egg whites, use either a deep copper or stainless steel bowls with straight
sides; it must be spotless and dry
- A copper bowl reacts chemically with egg whites to form fluffy, high-rise whites
- Grease or fat deflates egg whites
- Never use aluminum which reacts with the egg whites causing them to turn slightly gray
- Before starting, wipe the clean implements with lemon juice or white wine vinegar, rinse
both in warm water, and then dry
-
Liquid Egg Whites @ cakecentral.com
(02/19)
-
Will Carton Egg Whites Whip Up for Baking @ food52.com
(02/19)
- Substitutions for Egg Yolks
-
Egg Yolks @ wikipedia.org
(01/19)
- Egg yolks add moisturizing fat and help to emulsify the batter
- Egg yolks contain nearly half of the protein
- Based on weight, an egg yolk contains about 9% lecithin
- One egg yolk is approximately 1 tablespoon in volume
- Replace ONLY the lecithin: 1/4 tsp liquid lecithin + 2 3/4 tsp water
-
Egg Substitutes @ healthline.com
(01/19)
- Replace 1 large egg yolk with 1 tbsp of soy lecithin granules
-
Egg Replacers @ vegweb.com
(01/19)
- 1 egg yolk = 1 1/2 tbsp lecithin granules + 2 tsp water (moisture and binding)
-
Baking Substitutions @ veganbaking.net
(01/19)
- 1 tsp liquid lecithin = 2 1/4 tsp lecithin granules (by weight)
- Cottage Cheese Recipes
-
Cottage Cheese Vanilla Frosting @ ingoodflavor.com
(01/19)
- Ingredients
- 2 cups low-fat plain cottage cheese
- 4 oz. Neufchâtel cheese
- 1/2 cup powdered sugar
- 2 tsp. Stevia White Powder
- 2 tsp. vanilla extract
- 4 tsp. cornstarch
- Instructions
- If there are obvious pools of water in the cottage cheese, you may pour out the excess,
but don't press to drain out liquid
- Place cottage cheese into a blender and puree until at least 90% smooth
- Add the remaining ingredients
- Puree until smooth and creamy, stopping to scrape if needed
- Frosting will be smooth and somewhat runny
- Refrigerate in a shallow container for at least 1 hour to firm up, longer is better
- Store refrigerated
- Makes about 2 1/4 cups
-
Healthy Protein Chip Dip @ thatfitfam.com
(01/19)
- Ingredients
- Instructions
- Pour Cottage Cheese into a food processor and puree until smooth
- Pour into a bowl
- Add dip mix and stir until well mixed
- Serve cold with chips
- Notes
- Oat Fiber
-
Onion Rings with Oat Fiber @ pinterest.com
(01/19)
- Ingredients for batter
- 2 eggs
- 1/4-1/2 cup oat fiber
- 1/4-1/2 cup milk
- Onion rings, sliced and separated
- Instructions
- Mix batter; it should be thick but pourable
- Dip each ring in the batter, and then fry in coconut oil
- Drain on paper towels
- Parmesan Cheese
-
Low Carb Onion Rings @ ibreatheimhungry.com
(01/19)
- Ingredients
- 1 large onion
- 1 egg
- 2 Tbsp coconut flour
- 2 Tbsp grated parmesan cheese
- 1/8 tsp garlic powder
- 1/4 tsp parsley flakes
- 1/8 tsp cayenne pepper
- salt to taste
- 1/4 cup olive oil for frying
- Instructions
- Heat the oil in a medium saute pan
- Meanwhile, beat the egg in a shallow bowl
- Combine the dry ingredients in a shallow bowl
- Slice your onion to a thickness of about 1/2 – 3/4 of an inch and break up the rings
until you have a big pile
- Add all of the onion rings to the beaten egg and mix thoroughly so they are well coated
- Soak the onions in the egg for at least a minute
- In small batches, dip the rings in the coating and then into the hot oil
- Fry until golden brown and then turn with a fork or tongs to brown the other side
- Remove to a plate lined with paper towels to soak up any excess oil
- Pork Rinds
-
Low Carb Onion Rings @ ketoconnect.net
(01/19)
- Ingredients
- 1 medium onion, sliced and separated into rings
- 1/2 cup Coconut flour
- 2 large eggs (for egg wash)
- 1 tbsp heavy whipping cream (for egg wash)
- 2 oz Pork rinds, pulverized
- 1/2 cup parmesan cheese
- Instructions
- Separate all the onion rings
- Drench the rings in coconut flour
- Drench the rings in egg wash
- Coat the rings with ground pork rinds and parmesan cheese (first coat)
- Drop the rings in the egg wash again
- Coat the rings with ground pork rinds and parmesan cheese (second coat)
- Place rings on parchment paper
- Bake in a 425-deg oven for 15 minutes
-
Low Carb Keto Onion Rings @ agirlworthsaving.net
(01/19)
-
Low Carb Keto Onion Rings @ resolutioneats.com
(01/19)
-
Low Carb Caramel Popcorn @ mariamindbodyhealth.com
(01/19)
- Ingredients for "popcorn"
- 9 eggs, separated
- 1 cup vanilla egg white or whey protein
- 2 tsp vanilla extract (or other extract: almond, coconut, maple)
- Instructions for "popcorn"
- Preheat oven to 350 degrees F.
- Separate the eggs, and whip the whites in a clean, dry, cool bowl for
a few minutes until VERY stiff (and HUGE).
- Blend in the whey protein.
- Gently stir in the yolks and extract.
- Grease a bread pan (9" x 5" pan).
- Pour batter into pan and bake for 35 minutes.
- Remove from oven and let cool completely before cutting
(I usually wait until the next day).
- Once cool, cut into small popcorn sized squares.
- Set aside.
- Ingredients for caramel layer
- 1 cup xylitol (or Swerve confectioners)
- 6 TBS organic butter
- 1/2 cup organic heavy whipping cream
- Instructions for caramel layer (using Swerve)
- Before you begin, make sure you have everything ready to go – the cream
and the butter next to the pan, ready to put in. Work fast or the sweetener
will burn.
- Heat butter on high heat in a heavy-bottomed 2-quart or 3-quart saucepan.
- As soon as it comes to a boil, watch for specks of brown.
- Immediately add the Swerve and the cream to the pan.
- Whisk until caramel sauce is smooth.
- Let cool in the pan for a couple minutes, and then pour into a glass
mason jar and let sit to cool to room temperature.
- Store in the refrigerator up to 2 weeks.
- Instructions for making the "caramel popcorn"
- Place the “popcorn” bread onto a baking sheet.
- Warm caramel until soft and pour over the "popcorn".
- Bake in a preheated oven at 350 degrees for 40 minutes, turning every
15 minutes, or until the caramel has hardened onto the "popcorn".
- Let cool and enjoy!
- Makes 10 servings (about 2 cups per serving).
- Notes
-
Low Carb Popcorn @ yourlighterside.com
(01/19)
- Ingredients
- 6 tbsp (3 eggs) egg whites
- 1/8 tsp cream of tartar
- 3 egg yolks
- 6 tbsp (3 ounces) cream cheese, softened
- Flavored popcorn salt
- Instructions
- Preheat oven to 300 degree Fahrenheit.
- In a mixing bowl, beat egg whites and cream of tartar on high speed
until thick, stiff peaks form, about 3-5 minutes.
- In another mixing bowl, combine egg yolks and cream cheese.
- Carefully fold yolk mixture into whites.
- Spoon batter into greased standard-sized cupcake pans.
- Bake for 30 minutes.
- While rolls are still warm, loosely separate from the pans.
- Let cool slightly.
- Tear each roll into 4-6 smaller parts (the size of popped popcorn pieces).
- Toss lightly with popcorn seasoning.
- Place in dehydrator for an hour on high heat, OR
put back into the oven (on the lowest setting) with the door propped open
for 1-2 hours.
- Store in a semi-sealed plastic or paper sack at room temperature for up to a day.
- Makes 3-4 cups popped cheese corn.
-
Low Carb Cheetos @ yourlighterside.com
(01/19)
- Ingredients
- Same as the Low Carb Popcorn (see above)
- Instructions
- Same as the Low Carb Popcorn (see above), EXCEPT the batter is piped
out of a sandwich bag with a tiny hole in it.
- Bake for 15-20 minutes, or until doodles are a light golden brown.
- Collections
- Microwave Pork Rinds
- Pork Panko (Pork Crumbs)
- Donut Holes
-
Donut Holes @ lowcarb-ology.com
(01/19)
- Ingredients
- 1/2 cup pork rinds (1/3 cup after grinding)
- 1 tbsp ground almonds
- 3 tsp Truvia
- 1/4 tsp baking powder
- 1 egg
- 1/2 tsp Maple flavoring
- 1/2 tsp Vanilla extract
- Oil for frying
- Instructions
- Heat oil to 360 deg F
- Grind pork rinds and almonds until they are crumbs
- Add Truvia and baking powder; mix well
- Blend in egg and flavorings
- Drop by tablespoonfuls into the hot oil
- Fry until puffed and golden
- Drain on paper towels
- Shake Truvia or Truvia/cinnamon mixture over the top
- Pork Rind Cereal
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Bonnie's Links
created by Bonnie Lee Hill,
bonniehill@verizon.net
last modified on June 20, 2019
URL: http://www.bonniehill.net/pages/lcsnacks.html
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