I make pastry dough using almond flour now. Still not LC. But my kids will eat it.

I have made cracklings of beef fat, keeping the rendered fat in freezer, and salt the cracklings. Or add it to stews and the like to get more calories into my teens.

When we butcher the chickens it is interesting to see which have laid on more fat than the others. I tuck the extra yellow globs into the cavity when roasting.

THe fats will have different flavors based on what the animal has been eating. The richest flavors are from older roosters that have free roaming rights around my farm.

I buy beef fat trimmings from a local butcher. It took lots of phone calls and bothering the butcher departments to find a source willing to sell me fat trimmings.