Here’s 2 of my favorite low carb products:
Lowery’s awesome Microwave Pork Rinds.
Get 18 packs for less than $1 each at Amazon.
JOSEPH’S LAVASH BREAD
Ingredients: water, wheat gluten, corn starch, flax, oat fiber, whole wheat flour, oat bran, isolated soy protein, soy flour, soy oil, sesame flour, salt, sodium acid pyrophosphate, dextrose, sodium bicarbonate, calcium propionate, fumaric acid, potassium sorbate, monodigycerides, sucralose, sodium metabisulfite, yeast
For more great low carb products info, head over to Linda Sue’s wonderful site which has great low carb recipes and products info.
A few nights ago I made this for my Mom.
It is similar to the recipe she’s made many times over the years for Thanksgiving. It was delicious! I kept out some of the custard filling, that’s why the pie is not as thick as it could be. I was kinda proud of my meringue, tho!
Old Fashioned Chocolate Pie
1 (9 inch) pie crust, pre-baked
1 cup white sugar
4 tablespoons unsweetened cocoa powder
4 tablespoons flour
1 pinch salt
3 eggs, separated
2 cups milk
4 tablespoons butter
1 teaspoon vanilla extract
1/4 cup white sugar
Preheat oven to 400º F (200º C).
To Make Chocolate Custard: In a large saucepan or double boiler combine 1 cup of sugar, cocoa powder, flour, and salt. Mix well, then stir in egg yolks and milk. Whisk until all ingredients are thoroughly combined. Cook over medium heat, stirring constantly, until mixture has the consistency of pudding.
Stir vanilla extract and butter or into custard. Pour mixture into baked pie shell.
To Make Meringue: In a medium glass or metal bowl whip egg whites until foamy. Gradually add 1/4 cup sugar, continuing to beat until whites form stiff peaks (I used the Kitchenaid for this). Spread meringue over chocolate custard, covering completely.
.Bake in preheated oven for 5 to 6 minutes, until meringue is golden brown. Cool before serving.
Low Carb Sugar Free Butterscotch Cheesecake
1 1/2 cups total of very finely chopped pecans, almonds, & sugar free coconut
3 packets Splenda
2 T butter, melted
1 tsp. cinnamon
Place the finely ground nut mixture, 3 pks of Splenda, the butter and cinnamon in a food processor and combine thoroughly. Press the crust mixture in an 8 x 8 glass dish. Bake for 10 minutes and then cool.
The Cheesecake Filling:
1 small package sugar free butterscotch pudding (or your favorite flavor)
1 cup heavy whipping cream
1 cup water
1 each 8 oz cream cheese
Mix all ingredients together until no lumps are left. Pour over the baked crust. Chill until set. Servings: 9