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What have you eaten today? (Low carb forum)
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<blockquote data-quote="Goonergal" data-source="post: 2199765" data-attributes="member: 368709"><p>Definitely. I’ve used it before, and also a mozzarella/cheddar mix - the key is binding and the cream cheese/blitzed pork crackling does that. Guess an egg would too, but I like the consistency of the ‘dough’ using this method. It’s much crisper than anything I ever achieved using ground almonds for more classic fathead dough.</p><p></p><p>Editing to say that I add extra grated cheese just prior to adding the other toppings!</p><p></p><p>And yes, that Cote chocolate pot is good, if a little sweet. I once got talked into their chocolate mousse - waitress convinced me it was ‘bitter’. Only for those not on keto, methinks! Didn’t stop me eating it though<img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite8" alt=":D" title="Big Grin :D" loading="lazy" data-shortname=":D" /></p></blockquote><p></p>
[QUOTE="Goonergal, post: 2199765, member: 368709"] Definitely. I’ve used it before, and also a mozzarella/cheddar mix - the key is binding and the cream cheese/blitzed pork crackling does that. Guess an egg would too, but I like the consistency of the ‘dough’ using this method. It’s much crisper than anything I ever achieved using ground almonds for more classic fathead dough. Editing to say that I add extra grated cheese just prior to adding the other toppings! And yes, that Cote chocolate pot is good, if a little sweet. I once got talked into their chocolate mousse - waitress convinced me it was ‘bitter’. Only for those not on keto, methinks! Didn’t stop me eating it though:D [/QUOTE]
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