Another LCHF option from Aldi. This one in my mind is not nearly as successful as some of the other ones. The texture isn't super great and the flavoring is too artificial for me. I definitely will be skipping these in the future. ... https://www.youtube.com/watch?v=ibkBAbaWRQg

These are very similar to the famous Cheddar Bay biscuits from Red Lobster. They go along great with almost any sort of meal, but I really like them with chili. They are surprisingly easy to make and store, especially if you use the silicon muffin cups. You can just throw them, cup and all, into a gallon Ziploc in the refrigerator, and they keep for a long while. (The cup helps protect them from each other.) I got the recipe from here: https://snapguide.com/guides/make-low-carb-biscuits/ ... https://www.youtube.com/watch?v=VmFbXslhmfU

These snacks are a much faster way to get to some low-carb pizza. They cook in under 10 minutes (in a pre-heated oven), and give you the same general results as the 'regular' chicken/parm crust Realgood pizzas. My wife much prefers these to the Realgood cauliflower pizzas, although they're less 'crumbly' and more 'rubbery' in texture. (It's kind of hard to explain, but the textures of all of the Realgood brand stuff are NOT really comparable to 'real' pizza dough.) All of that said, the Realgood product line is easily some of the best low-carb-friendly options out there. I'd rate these an 8 simply because they cook much faster than their bigger pizzas. They still need to work on getting those crusts closer to a real pizza crust, but it's a great option. (And for the record, I pay for all of the products I review and I am compensated in no way for any of the content I post.) ... https://www.youtube.com/watch?v=t0MKBhdd5ZA

LOST ARCHIVES: These videos were recorded in 2018. They should only be watched by the crazy completionists among you as the content most likely isn't relevant any more... -- begin original description -- I've been working on a super-low-carb pancake receipe for some time. It's been really frustrating, as getting something that's "not a crepe" is really hard. Crepes are easy, but something fluffy with some bulk is not. This is the best attempt so far. (Ironically, the 3-4 pancakes I made from this batch after I turned the camera off were even fluffier. I'm wondering if I just need to let the batter sit for 5-10 minutes for optimal results.) ANYWAY...as I state in the video, I really think that the key is the egg white protein powder. For whatever reason, it seems to give enough structural integrity for it to stay together. ... https://www.youtube.com/watch?v=QKkAdy9A8nk