That looks amazing!
Carlshead or Fathead Dough used for other recipes?
CrazyCaper
(Kelly LeBlanc)
#31
I don’t think it rises much. But it’s been a while since I have made it.
I read somewhere, maybe here, that adding a little baking powder would give it a little rise. I want to say I read 1 tsp for the recipe, and I would imagine you would want to mix it with the almond meal first, before adding to the melted cheese.
larry
(Larry Lustig)
#36
I’m no longer overweight but this pretty much describes how I still eat. I don’t believe the use of flatware has anything to do with it – I can eat pretty quickly with a fork and there’s nothing to stop me from pausing while eating finger food.
I’m also not sure the “hitting the bloodstream” part makes sense – would that not require a good deal more time than simply pausing between bites? When I eat too much and realize it afterwards, it’s generally forty-five minutes or an hour later.
Nonetheless, I consider my style of eating less than ideal and recognize that I should be slower and more mindful.
WhoAteMyPsyche
(Ashley Haddock)
#37
I made Carlshead for the first time (have made fathead a lot). This was much easier to work with and very sturdy - perfect for my grilled sandwiches! One has teriyaki chicken and meunster, the other has roast beef and meunster (with mayo on both). Put them in a skillet with some butter and toasted each side. So perfect. I freaking love keto.
Janis_keto_beetch
(No I'm not mad - that's just my face)
#39
I made breakfast pockets. These would be a great make-ahead for eating on the run or travel / a camping trip. Next time I’ll make them half the size. The little oddball one was extremely filling.
Filling is 6 eggs scrambled with 4 sausage patties and a handful of Chipotle cheddar mixed in. Possibilities are endless. I did brush with egg wash before baking then baked 400°F for 15 min, flipped, then 5 more minutes .
Robin
(Robin)
#41
This is a great bagel dog recipe as well. I’ve made these a few times now, putting grass fed sausages inside and they were AWESOME. They also freeze well! https://theprimitivepalate.com/2015/01/20/everything-bagel-dogs/
gatita
#48
I’ve made baked empanadas but never fried. Something new to try. Baked ones came out great, by the way.
Shahanimation
(Michael Shahan)
#49
Hi all…I’m new to the forums and was thinking about this very topic the other day after making my second pizza.
At first I tried dinner rolls (not pictured), which I think worked well. I also cooked a bit in a panini press, which made it more like a big cracker.
Next I divided the recipe into 4 parts, brushed some melted butter on top and baked them until brown (about 16 min at 375)
Next I tried cinnamon rolls :)
These came out OK…I didn’t have enough cut rolls to fill the pan, so they spread quite a bit. I’m thinking about trying it again and baking them in a muffin pan.
Didn’t use a recipe, but if I can figure out a good one I’ll post it. Basically just added extra cream cheese, cinnamon, and sweetener into the dough (with and egg too), rolled it out, spread a mixture of butter, cream cheese, cinnamon and sweetener onto the dough, rolled it up into a log, and cut it into rounds. The dough was a bit sticky and soft so I also put the log into the freezer to firm up a bit.
Along with trying to perfect a Fathead Cinnamon Roll recipe, I thought about trying a “Monkey Bead” version too?