2 Large Egg Whites (4 Tablespoons Egg White)
2 Teaspoons Water
2 Tablespoons Softened Cream Cheese
4 Tablespoons Almond Flour
1/3 Teaspoon Baking Powder
2 Tablespoons Sugar Substitute
1 Teaspoon Vanilla Extract
Instead of a savory one, today I added a few spoonfuls of sugar substitute and some vanilla extract to make them sweet. And then we tried one of the keto syrups! Because I needed something sweetish. The syrup was a bit thin but SO good.
We got a new waffle iron. MIL was not a fan of the decoration on the outside, but at least it worked! I felt like I was eating an actual waffle. MIL has been abstaining from any sweets period. Even if they are keto-friendly it’s been a struggle. I love to mix my sweet and savory.
1 Cup Mozzarella Cheese
1 Tablespoon Ground Lupin
1 Egg White (2 Tablespoons Egg Whites)
1/2 Teaspoon Xanthan Gum
Instead of Almond Flour, you use Ground Lupin. For every 2 Tablespoons of Almond Flour, you use 1 Tablespoon of Lupin instead. It was incredibly grainy and I forgot to snap a photograph of the finished product, BUT, it turned out amazingly. It was like a cracker when I cooked it the same amount of time as the other recipe. It has a definite crunch.
I’m not 100% keto like my family, but I have been trying to reduce my carbs to help with my Diabetes. Fewer carbs mean less insulin, which means less stabbing. Yadda yadda. I won’t give up my rice though. Thursday is supposed to be hibachi day! So expect more food porn that day. Until tomorrow! Thanks for stopping by.