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Topics - Sanjosedale

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Chicken / Any Fried Chicken recipies?
« on: February 16, 2021, 03:46:41 PM »
I really want to find a yrue fried chicken recipe, fried not baked. I came across this one from Dr Berg, not tried it yet. Anyone found and tried one that works?

Baking / Another Lupin Flour recipe. - Pancakes
« on: February 16, 2021, 03:42:29 PM »
Not sure if you got your Lupin Flour yet, but here is another really good recipe. You could serve this to non Keto folks, they wouldn’t know they weren’t made from wheat flour. Technically, Lupin flour isn’t Keto, since it’s made from a legume, but it is very low carb.


Pork / BBQ Rub
« on: February 12, 2021, 02:49:47 PM »
I tend to look for sugar free rub if buying a commercial product. I also sometimes make my own. I feel like pork butt and ribs need some sweet in the rub, so looking to add some non sugar sweetener. I’ve never seen any commercial product with an artificial sweetener. Anyone had good luck with adding sweetener or making? What sweeteners work well in a rub? I have some Brown Sugar replacement Swerve, there are others. I just haven’t experimented much, not sure how they will act like sugar on the grill.

Baking / Lupin Flour
« on: January 03, 2021, 04:58:30 PM »
Been reading about a fairly new Keto ingredient, Lupin Flour.


Purchased this from Amazon and made this pasta recipe last night. This was the closest thing yet to real pasta. It held up to the sauce, soaked up the liquid and had no off flavors, at all. The only real difference from real pasta was the texture, certainly not al dente. Really just slightly over cooked pasta. Here’s the recipe, very simple, should make a great lasagna, I’m going to try making some bread next with it.


Baking / Pizza
« on: November 28, 2020, 04:38:12 PM »
TMB, I know you are on the great pizza hunt. I’ve mostly given up, decided I’ll eat real pizza occasionally and skip the faux stuff.

I came across this guy while looking for bread and burger bun ideas. His recipe is pretty damn good. It’s adopted from another chief, Diedre, . He also explains quite well why honey (or sugar) is eaten up by the yeast, in one of his videos. Here is his pizza crust, I’ve not made it yet but will soon, as the bread is REALLY good. I’m certain it will be way better than Fathead dough or Cauliflower

Baking / Burger Buns
« on: November 03, 2020, 03:41:34 PM »
I think I’ve tried just about every Keto burger bun recipe I can find. I recently came across Keto Bakes


So gave it a try. After seeing the price and looking at the list of ingredients, I was prepared to give this a big thumbs down, but these are the best buns yet. Around $15 for 8 small buns though!  There are tons of recipes on line with very  similar ingredients. I have all the ingredients in the pantry. Would like to to figure out the recipe.

Maybe one of you more talented bakers can figure it out? Nothing exotic, but I was just amazed at how good these are.

To this just added egg whites, vinegar and water. The dough was VERY wet.

General Discussion / Beware of net carbs in Keto products
« on: June 25, 2020, 10:15:53 PM »
I’ve been enjoying Franz Zero Carb White bread for a few months. Each slice is advertised as 12g carbs and 12g fiber. The other day I was watching on of my favorite YouTube channels, Serious Keto, where he ate some supposedly zero carb bread and took blood Glucose measurements, the results were terrible. I decided to do my own test, I am Type 2 diabetic (well controlled with oral meds) my beginning blood glucose was 114, I then ate a grilled cheese sandwich, with two slices of this “zero carb” bread. At the 30 min mark, it was 134, so up 20. At the 1 hr mark, it was 165, so up 51 in total 😬 After 2 hrs, it was back to  130. So much for Zero Carbs! Here is a link to the Franz web site, listing the ingredients,                                                                                                                           https://franzbakery.com/HTML/productView.html#category=breads.premium&id=breads.premium.keto

I’m going to repeat this test with Mission Carb balance tortillas that I’ve been using for a long time, I fear similar results.

General Discussion / Yeast plus sugar
« on: March 15, 2020, 08:38:59 PM »
I recently read a recipe that called for yeast and honey. They claimed the yeast eats the sugar, and releases carbon dioxide gas, and there are no carbs left. I’m trying to verify if this is really true but not having a lot of luck.

Anyone heard of this, is it a scientific fact?

General Discussion / Zero Carb Bread
« on: March 11, 2020, 12:01:58 AM »
Our local Costco has the is bread regularly now. It’s Real bread, 12 total carbs, 12 g fiber.


Baking / Oat Fiber Muffin
« on: January 11, 2020, 05:59:03 PM »
I’ve been making Chaffles regularly for sandwiches of all kinds, even as a waffle sometimes...lol

I’ve been looking for another bread replacement, and came access this. It uses oat fiber to replace some of the almond flour normally used, also no cheese in this one.  Oat Fiber is zero net carbs.  This one is as close to an English muffin as I’ve found. You definitely need to toast them after the cook, but they cook for only 90 seconds in microwave. Made a great breakfast sandwich this morning.


Baking / Breakfast Sandwich
« on: November 15, 2019, 04:38:13 PM »
Tried this on today, really good. The best pancake recipe I’ve tried so far, the entire sandwich is very close to the McDonalds McGriddle.

I starting to realize a trend, for me, most of the baking recipes I like, use pork rind usually combined with Almond flour. One benefit is pork rind has zero carbs, almond flour is not.



Baking / Aldi’s zero carb bread
« on: November 04, 2019, 03:50:06 PM »
I’m sure some of you have heard all the buzz about this bread sold at Aldi’s grocery store. Apparently they can’t keep it on the shelves. I have no Aldi’s store near me, but if this is that good, I’m wondering if someone won’t figure out the recipe? They claim 7 g carbs per slice, with 7 g fiber.

Baking / What’s your favorite pizza crust?
« on: August 29, 2019, 03:35:53 PM »
Like a few others here, I’ve been on the great (low carb) pizza quest. It seems to me there are 3 general approaches:

1. Cauliflower crust
2. Fathead dough, using almond and/or coconut flour
3. Pork rinds used as the “flour”

I have a pizza oven in the back year, it’s taken a back seat since doing low carb. None of these low carb recipes are suitable for the high temps of the pizza oven. I’ve decided to indulge in the real thing one or twice a month, but still crave pizza more often than that.

Baking / Tortillas
« on: July 23, 2019, 03:17:44 AM »
I just came across this, tried it tonight. Honestly this is one of the best low carb recipes I’ve found... for anything!
Don’t judge it when you pull off the skillet, let them, cool, and warm up in microwave before serving. I couldn’t find the printed recipe anywhere, so had to watch and write it down, but it’s worth it. I made Rick Bayless (my hero) skirt steak tacos tonight....👍

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