Hey bfett, any chance you could scale down photos before posting?
The xylitol I'm using really doesn't seem to want to dissolve. Even added into hot melted coconut oil it just sits there. I fixed it though by adding in a few tablespoons of warm water for it to dissolve into, and it worked a charm. So my personal variation:
1) Melt the coconut oil in a pan
2) Add 2-3 tbspns water
3) Add xylitol and mix thoroughly until dissolved
4) Add cocoa, mix again. Pour. Refrigerate.
I also added in a half pack of dessicated flaked coconut which changes the texture to a softer brownie type thing. Very, very good. I'm going to try orange, mint and raspberry variations at some point too provided the flavourings aren't too carby.
Sinister, care to share your chili recipe?
Your wish is my command.
bfett81's notes: Do not use a pizza stone, and make sure you press the water from the dough, pat it dry thoroughly before baking, or it comes out soggy. You may want to flip the crust to get it evenly cooked.
This crust is not as stiff as the pork rind crust, which I will now post, and prefer.
bfett81's notes: Do not overcook this or it will be dry. I overcooked mine because I didn't want to it to come out too flimsy like the cauliflower was the first time (I didn't get the water out of it the first time I did it).
I'm making a pork rind crust again today.
These were both good fresh from the oven and even better the next day cold for breakfast, which surprised me a little.
Pictures:
Have not made a pork-rind hamburger bun. But I think that is my next task. Going to attempt those chocolates today. I have cream cheese, too.
Anyone got a recipe for low carb chocolate mousse?
I think you can make it with cream, chocolate protein powder and egg whites, but I'm unsure about the quantities.