Glucomannan/Parmesan Rolls

This recipe comes from marcea at LCF:
Glucomannan Recipes
Post #432
I tweaked it just a bit and used 4 eggs, no water, and 1 tsp baking powder.

Ingredients:
4 Large Whole Eggs
1 TBSP Glucomannan Powder
1 Cup Kraft Parmesan Cheese (green can)
1 TBSP Olive Oil
1 TSP Baking Powder
1/2 TSP Garlic Powder

This is her instructions, which I followed to the T, ver batem:
Instructions:
Beat eggs until fluffy. I use an electric mixer and just keep it running as I add ingredients.
Add oil, water, baking powder and garlic salt.
Slowly sprinkle the Glucomannan powder into the liquid while still beating. I use a seasoning shaker so I am sure that the Glucomannan gets added slowly. (If you're not careful with this step you'll get big blobs in the liquid.)
When the beater leaves "waves" in the dough, it's probably just about right. It'll be kind of the consistency of pudding..
I add the cheese last and then Cook according to Type of bread you want. (Note: I either use a non-stick spray or a non-stick pan)

For rolls - Spray non-stick spray on your hands and shape into about 12 balls. (Or drop like drop biscuits.) Bake at 375F for 12-15 minutes. (Rolls actually turn out flatter and can make a good sandwich base if they are 3" diameter)

I did not form the rolls as marcea did, but I dropped spoonfulls into a muffin tin to make 12. The rose and came out like rolls just the same.

Nutrition info: Entire Recipe
Calories:890 Fat:69.4g Carbs:11.4g Fiber:7.61g Net Carbs:3.79g

Nurtition info: Per 1/12th
Calories:74.17 Fat:5.78 Carbs:.95g Fiber:0.63g Net Carbs:0.32g


This is the best bread substitute I've found that doesn't effect me negatively since starting LC. It's something I could eat every day and not see a difference in my weight loss. That's not true for me with flax, almond flour, coconut flour, or even protein powder.

Pork Rind Pizza Crust-Best Yet!

So I've tried quite a few different pizza crusts while on my LC journey, and they all seem to fall short. I've tried the mostly cream cheese ones, the cups upon cups of mozzarella ones, and the infamous cauliflower pizza crust. They were ok, but all seemed to be lacking for my personal taste. I couldn't pick any of them up and with all that cheese, why put cheese on the pizza? To me it took away from the cheesy, gooey pizza topping experience. I came up with my favorite pizza crust yet made out of pork rinds and canned parmesan cheese. I realize parmesan is still cheese, but to me it doesn't taste like cheese in the same sense, and I use canned parmesan as kind of a freebie food. My can says 0 carbs and I haven't had any ill effects from using it as such so I will continue to do so. Anyways, on to the recipe! By the way, this crust you are truly able to cut and hold in your hand and it gets crispy and crusty. And best of all, it's simple to make and freezable. I made a bunch of individual crusts (which is the recipe I am going to post) and separated them with wax paper and put them in a zip loc bag and froze them so I can grab and go.

1/4 cup ground pork rinds
1/4 cup canned parmesan cheese
1 egg
1tsp Italian seasoning of choice (I used Mrs. Dash Tomatoe Basil Garlic)

Pre-heat oven to 350*. Spray or oil a tin pie pan. In a bowl mix the egg, pork rinds, parmesan cheese, and seasoning well. Pour mixture into pan and spread to the sides from the middle by pressing outwards with your hands. If the mixture sticks to your hands wet them with water and it will spread smoothly. Bake for about 10 minutes or until golden brown. Remove and add whatever desired toppings and put the pizza back under the broiler until toppings are hot and cheese is melted.
The counts for the whole crust are:
Cal:347, Fat:22.9g, Carb:0.4g



I also made cheese sticks with the same recipe, only using a square baking pan instead. I added about 1/4 cup mozzarella into the mixture before baking, and then melted some more on top until brown, and used tomato sauce for dipping.








Here is a plate I made with pepperoni pizza, supreme pizza, and cheese "bread" sticks.