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Showing posts with label Bagels. Show all posts
Showing posts with label Bagels. Show all posts

I have tried the pork rind puppy chow and it is surprisingly good. However, it does not keep very well and ends up turning the pork rinds a bit soggy/stale after a day or two.
So I figured I'd try something a bit different. I've seen others use a blend of nuts, so here is mine :)  I hope you enjoy it!



Servings
Servings: 18
Ingredients
  • 115 g Chopped Walnuts
  • 115 g Almonds
  • 115 g Pecans
  • 115 g Peanuts
  • 9 oz Lilys Stevia-Sweetened  Dark Chocolate Chips
  • 1 Tbs Butter or Coconut Oil
  • 190 g Sugar Free Peanut Butter
  • 230 g Unsweetened Shredded Coconut
  • 2 tsp Vanilla
  • 1 tsp Salt
  • 2 Tbs Erythritol
  • 2 tsp Stevia
  • 70 g Almond Flour
Directions:
  1. Melt Butter, Chocolate and Peanut butter
  2. Add Nuts, Sweetener and Shredded Coconut
  3. Mix well and spread out onto parchment lined baking sheet.
  4. Set in refrigerator for 5-10 min
  5. Sprinkle with almond flour & Salt. Break up the mixture and continue sprinkling with more almond flour as you go, to coat the puppy chow.
  6. Note: You may not need all of the almond flour. Alternate Options is peanut flour or a light powdered sweetener.
  7. Keep refrigerated.

Nutrition Facts
  • Serving size: 1/18 of a recipe (2.5 ounces).
Amount Per Serving
  • Calories 390.83
  • Total Fat 51.13g
  • Sodium 226.25mg
  • Total Carbohydrates 19.6g
    • Fiber 7.54g
    • Sugar 2.99g
    • Sugar Alcohols 4.37g
  • Net Carbohydrates 7.69g
  • Protein 10.02g
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I love crunchy pizza crusts. Much like what a tombstone pizza or jacks pizza would result in. I have been working on making something that is more similar. While this doesn’t quite hit the mark, I feel it is close. It does have a crunchy outer crust to it.  Take it for a test run! Let me know what you think!
I will be continuing my ventures to find the perfect “Tombstone” style crust, but for now, this is pretty darn good!
Keep in mind that the nutrition facts are only for the crust. Be sure to add the macros for whatever you put on it ðŸ™‚  This recipe would likely make a good breakfast crust as well!!
Ingredients:
  • 3 oz cream cheese, softened
  • 80 g Mozzarella Cheese, Shredded
  • 1/4 cup butter, melted
  • 2 large eggs
  • 30 g Almond Flour
  • 68 g Whey Protein Powder
  • 1 tsp garlic powder
  • 1/4 tsp salt
  • 1 tsp onion powder
  • 1 tsp baking soda
  • 1 tsp Oregano Leaves, crushed
  • 1/2 tsp basil, chopped
Directions:
  • Place cream cheese and mozzarella in a microwave safe bowl. Heat in 30 second bursts. Stir with each increment until well blended.
  • Add in melted butter and stir
  • Add in eggs and stir
  • Add remaining ingredients and stir until well incorporated.
  • Grease a 12″ cast iron pan and place dough in pan. The dough will be fairly sticky.
  • Spread the dough out evenly and bake at 375 degrees F for 15-20 min.
  • Place toppings on your crust and return to the oven to melt the cheese.
  • Note: If you like a crispier top to the pizza toppings, place on broil for a few minutes.
Servings: 8
Amount Per Serving
  • Calories 191.1
  • Total Fat 30.05g
  • Sodium 439.95mg
  • Total Carbohydrates 2.31g
    • Fiber 0.73g
    • Sugar 0.41g
    • Sugar Alcohols 0g
    • Net Carbohydrates 1.58g
  • Protein 12.9g
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This is an excellent recipe. I don't care much for the flax seed and it can be removed and

replaced with other options. I've only tried it once. It was "OK" with the substitutions. I havent made this in a while, but the 1st recipe is the one I typically used.  They work great for making breakfast sandwiches!

  • 1/3 cup almond flour (1 1/4 ounces) 
  • 2 tablespoons golden flax meal 
  • 3/4 teaspoon baking powder 
  • Pinch salt 
  • 1 egg 
  • 1 tablespoon water 
  • 1 tablespoon oil
Note -This recipe is Keto/Gluten Free. The recipe with CarbQuick is not.


Directions:
  1. In a small bowl, mix everything together well with a fork. 
  2. Pour the batter into a greased microwaveable dish with straight sides, about 4 1/2" in diameter. 
  3. Microwave on HIGH 2 minutes or until the muffin feels firm to the touch. 
  4. If you want a really crisp muffin, flip it over in the dish and microwave another 30 seconds.
  5. Turn out onto a plate and cool enough to handle. 
  6. Slice the muffin in half horizontally. Toast in a toaster oven until very brown and crispy.


Makes 1-2 servings
Per 2 halves: 466 Calories; 42g Fat; 16g Protein; 12g Carbohydrate; 8g Dietary Fiber; 4g Net Carbs
Per 1 half: 233 Calories; 21g Fat; 8g Protein; 6g Carbohydrate; 4g Dietary Fiber; 2g Net Carbs

Alternate Recipe:



JENNYWREN'S LOW CARB ENGLISH MUFFINS 
This recipe was also taken from Linda's Low Carb Menu

Ingredients:
  • 1 egg 
  • 2 tablespoons water 
  • 1 tablespoon oil 
  • 1/3 cup Carbquik 
  • 2 tablespoons golden flax meal 
  • 1 teaspoon granular Splenda, optional 
  • 3/4 teaspoon baking powder 
  • Pinch salt
Directions:

  1. In a small bowl, beat the egg, water and oil with a fork until well blended. 
  2. Mix the dry ingredients in another small bowl, then whisk into the wet ingredients.
  3. Pour the batter into 2 greased microwaveable dishes with straight sides, about 4 1/2" in diameter. 
  4. Microwave on HIGH 2 minutes or until the muffins spring back when touched lightly. 
  5. Turn out onto a plate and cool enough to handle them.
  6.  Slice each muffin in half horizontally. They will be very thin. 
  7. Toast in a toaster oven until very brown and crispy.

Makes 2-4 servings
Can be frozen
Per Half: 93 Calories; 8g Fat; 4g Protein; 6g Carbohydrate; 4.5g Dietary Fiber; 1.5g Net Carbs
Per 2 Halves: 187 Calories; 16g Fat; 7g Protein; 12g Carbohydrate; 9g Dietary Fiber; 3g Net Carbs

This is a slightly tweaked version of Jennywren's recipe. My friend Nancy said she added some baking powder so I did too. I suggest removing the muffins from the baking dishes after the 2 minutes, turning them over and microwaving them another 30-60 seconds to help dry the bottom. I had a heck of a time getting that wet, spongy side to toast. I haven't tried that yet, but will the next time I make these. These only really taste good when very well toasted and crisp. These are very quick and easy to make. I enjoyed eating one of these, but I don't miss bread enough to go crazy over them. Click the photo to see a close-up.
UPDATE: The second time I made this recipe, I put all of the batter into one baking dish. I microwaved it 2 minutes on HIGH then flipped it over and microwaved it another 30 seconds to help set the bottom. That did seem to help the consistency. It also baked better in the center of the microwave than when I placed the two baking dishes on the outer edge of my turntable the last time. I sliced this big muffin into just two pieces and they were more like the size and thickness of a real English Muffin. I also very thinly sliced off the top and bottom "crusts" to help them toast more evenly. However, they didn't get as crispy all the way through being that thick. The inside stayed a bit soft and bread-like. I've changed the Splenda to being an optional ingredient. I left it out this time and I think they taste better without it. One thing I'd like to try soon is to have one of these toasted and topped with a fried egg.
Here are some pictures of the muffins just after microwaving and just after removing from the baking dishes:
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