Almond Meal Low Carb Pancakes

Disappearing Pancakes

Ingredients:

1 cup     Almond meal flour    24 carbs
1 Tbsp Splenda                     1 carb
½ tsp    baking powder         0 carbs
2 eggs                                   1.2 carbs
1 Tbsp oil                             0 carbs
¼ cup water plus                   0 carbs

Total carbohydrates 26.2
8 pancakes
3.275 carbohydrates per pancake.

Mix Almond flour, Splenda and baking powder.

Beat eggs and oil together. 

Add egg mixture and flour mix together and blend well.

Lastly add the water. You can use club soda in stead water for fluffier pancakes. If the pancakes pour out to thick add just a tablespoon of water at a time to thin them out a little.



Let the pancake mixture set while you heat up you pan. Just before you pour the pancakes into the pan check to make sure the mixture is not to thick.  The Almond flour will absorb some of the moisture from the mix as it sits.  That is why you need to let them set before you use the pancake mixture.

If you see only a few bubbles then the pancake mixture needs more water. The bubbles should be all over the surface of the pancakes. Click on the pictures to see the different type of bubble coverage.

You should cook the pancakes on medium low heat. The trick is to not cook the pancakes at a high temperature. These pancakes are very light and delicate and can easily burn.

I like to add a little dab of lard to the non-stick frying pan. You can use any oil or spray oil.



Keep the cooked pancakes warm in an oven set to its lowest setting as you cook you pancakes.

Besure to use a low carb syrup. The one I selected has 10 carbs of Sorbitol. Sorbitol is a sugar alcohol that your will body metabolise slowly.

  Enjoy.
 

Roast Pork Belly

Roast Pork Belly

with caramelized onions and garlic.

 Pork belly is the part of the pig that is used to make bacon. It is every succulent piece of pork because of its fat content. However a lot of the fat is released (rendered) when the pork belly is cooked.

This is a very easy recipe and very cheap. The pork belly pictured is only half of the pork belly that I purchased for $9.00 at my local Mexican butcher shop. The pork belly was frozen and I asked the butcher to cut it in half for me. I plan on making bacon with the other half.

 Here is the simple recipe.

 

1 medium piece of pork belly

1 or 2 large sweet onions

rosemary

salt and pepper

 

Cut the onions into bit size pieces, leave the garlic cloves whole just remove the skin and the ends. As the onion and garlic roasts in the fat that the pork belly releases, they will become tender and brown. The natural sugar in the onion and garlic will turn to caramel, giving them a sweet and luscious flavor.

 Place the onions and garlic in a heap about the size of pork belly. Add a couple of sprigs rosemary on top of the onions and garlic.

Preheat the over to 350 Deg. F

Wash the skin side of the pork belly and dry with paper towels.   

Score through the skin with a single edge razor. Season the skin generously with salt and pepper. I like to grind my peppercorns in a small coffee grinder. Set aside to dry out a little.

Now place the pork belly on top of the onions and garlic.

Roast the pork belly in the oven for two hours. Keep a close eye on the roast after the first hour, to make sure that it does not burn. When done remove the roast pork belly from the oven and let it rest for ten minutes before slicing. 

Enjoy.

Low Carb almond Bread made with BreadMachine

Low Carb Almond Bread made with Bread Machine

Yield: 1 loaf   11 Slices
         
ingredients:
                                                             Sugar    Fiber
    1/2 cup             water                           0g    0g
    1                      egg                               0g    0g
    1 tablespoon     butter                           0g    0g
    2 tablespoons    Splenda                       2g    0g
    1/3 cup             ground Almond meal    1g    3g
    1/4 cup             Bread flour                   21g    1g
    3/4 cup             gluten flour                   0g    20g
    1 teaspoon       dried yeast                    0g    0g
    1/4 teaspoon    salt                                0g    0g
    1 teaspoon       sugar for the yeast         4g    0g
                                                   Total    28g    24g

               Cut into 11 slices  Per Slice    2.54g    2.18g

Mix the sugar, salt and yeast in the water that has been warmed between 104 and 110 deg. Stir the yeast mixture gently and let the yeast work on the sugar water for 10 minutes. The yeast will consume part of the sugar reducing the overall carb count even lower.

Combine ingredients according to bread machine manual.Select dough on your bread machine.Remove bread dough when the machine is done. Place dough on an Almond  floured work bench.

Work the dough and form a log just a little longer than your bread pan. Place the dough log in the bread pan and tuck the ends under forming a nice smooth top. Let the bread rise in a warm place until double.

Bake the bread in a 350 deg oven for about 40 to 50 minutes. Check the bread after 35 min. Ovens very. When done turn the hot loaf out onto a cooling rack. Enjoy when cool but still hot enough to melt butter. Use a serrated knife to cut the bread.

Note: This bread is very good and it comes close to real bread. The amount of gluten in the gluten flour can very from one brand to another. I use the NOW Gluten brand that has a gluten level of 70%. If the gluten flour that you use is higher or lower you may need to adjust the level of gluten flour in your batch of bread.

Low-Carb Cheesecake

Low-Carb Cheesecake


Ingredients:

    1 1/2 lbs        cream cheese, room temperature
    4                   eggs
    1/2 Tbs         vanilla
    1/2 Tbs         lemon juice
    1 1/3 cups     artificial sweetener
    1/4 cup         sour cream

Pecan Crust

    3 Tbs            melted butter
    3/4 cups        Pecan Meal
    3/4 cups        sugar substitute
    1/4 tsp          salt
    1/4 tsp          ground cinnamon

Preparation:
Heat oven to 375 F.

Combine ingredients for crust, and press into the bottom of a spring-form pan. Bake for 8 to 10 minutes, until beginning to brown.

Put room temperature cream cheese in the food processor, and pulse until fluffy. Add other ingredients, scraping the bowl each time, fully incorporating each ingredient. When all ingredients are combined, scrape one more time, process 15 seconds more, and pour mixture into pan over crust.

Put a spoon on the crust and slowly pour the mixture onto the spoon, so the batter does not disturb the crust.

Wrap the bottom and sides of the spring-form pan in foil, put it in a baking pan and pour boiling water around the sides. Bake at 350 F for 60 to 90 minutes, checking often. When the cake is firm to touch but slightly soft in the center, or the center reaches 155 F, remove from oven.

Chill completely. Top with fruit, if desired, such as Splenda blended with frozen strawberrys.

Makes 16 servings.

Each serving has 2 grams net carbohydrate plus 1 gram fiber, 6 grams protein, and 221 calories.