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Go Back   Active Low-Carber Forums > Main Low-Carb Diets Forums & Support > Kitchen: Low-Carb Recipes > Bread & Baked Goods
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  #16   ^
Old Thu, Aug-28-08, 08:17
deb34 deb34 is offline
Senior Member
Posts: 1,902
 
Plan: IF/Keto OMAD
Stats: 236.9/214.1/199 Female 66 inches
BF:Why yes/it/is !!!
Progress: 60%
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I made this with 2 real eggs and left out the extra liquid. (included the cream.) Put in greased muffin pan. Turned out great! Delish!


Well, of course!!!! what a Eureka moment!! I haven't made these in absolute dogs age because of the powdered egg white issue here in Canada. I can't imagine why i couldn't think of trying that!

Thanks CC! (can i call you CC...just a bit easier to type than your whole name

Of course we can make them with regular eggwhite and leave out the liquid!!! Talk about not seeing the forest for the trees!
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  #17   ^
Old Tue, Sep-02-08, 20:43
IslandGirl's Avatar
IslandGirl IslandGirl is offline
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Posts: 4,909
 
Plan: Atkins,PP - wgt in %
Stats: 100/96.8/69 Female 5'6.5"
BF:DWTK/DDare/JEnuf
Progress: 10%
Location: Vancouver Island, BC
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You and me both, eh?

BTW, JacksMixedTape | LCStudent (Lauren) made these and posted them to her blog and I think in the baked goods recipe forum here, used just the regular eggwhites, works great. I thought I posted you or PM'd you or something, Deb? Maybe not, my mind is going.

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  #18   ^
Old Thu, Sep-04-08, 06:43
deb34 deb34 is offline
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Posts: 1,902
 
Plan: IF/Keto OMAD
Stats: 236.9/214.1/199 Female 66 inches
BF:Why yes/it/is !!!
Progress: 60%
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I'll check out the baked goods board to see the thread, Jude. Thanks for the heads up about these, I had forgotten about them. I wonder if the recipe could be used as a sort of crust for pies and things if spread out and pre-baked a little, what do you think?
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  #19   ^
Old Fri, Sep-05-08, 20:29
IslandGirl's Avatar
IslandGirl IslandGirl is offline
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Posts: 4,909
 
Plan: Atkins,PP - wgt in %
Stats: 100/96.8/69 Female 5'6.5"
BF:DWTK/DDare/JEnuf
Progress: 10%
Location: Vancouver Island, BC
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Originally Posted by deb34
I'll check out the baked goods board to see the thread, Jude. Thanks for the heads up about these, I had forgotten about them. I wonder if the recipe could be used as a sort of crust for pies and things if spread out and pre-baked a little, what do you think?


Oh, absolutely, that's what I want to do with it...sweeten it up a little, spread it out a bit, use the unblanched almonds (grind 'em up) for a little colour and texture. Mini-pies and cheesecakes!

Also be great dolloped on top of stuff, a la pot pie! Mmmmmmmmmm, chicken pot pie!


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