So it’s my birthday and I have to have it my way! Two great low carb recipes today. Lowcarb cheesecake and some amazing deep fried chicken wings.
I was the head chef directing my carefully planned low carb recipes in the kitchen. My mother and aunt were the cooks whole put in all the effort to make this come out correctly.
*Check out my how to render beef tallow (which is extremely easy!) or the more detailed Rendering Beef Tallow from Mark’s Daily Apple if you need help with beef fat.
Low Carb/Non-Hydrogenated Deep Fried Chicken Wings
- Large Pot
- Butter 2x sticks
- Beef Tallow 6x cups
- A Whole lot of Chicken Wings!
- Franks Red Hot Sauce
Wing Sauce Mixtures
Melt two sticks of butter in a bowl and add a cup and a half of Franks Red Hot Sauce. When the wings are done, roll them around in the mixture and place them aside.
*You can also make a garlic parmesan mixture. Two sticks of butter, 1/4th cup pulsed or finely grated garlic, 1/4th cup cilantro and 1/4th up Parmesan cheese.
Frying the Chicken Wings
Put the six cups of beef tallow in the pot and turn on the flame. Wait until oil begins to bubble, then start tossing in the chicken wings.
The chicken wings should take anywhere between 10-15 minutes to cook. I like to wait the 15 minutes because I like them crispy.
Blue Cheese Dip
- Crumbled blue cheese 2x cups
- Mayonnaise 1x cup
- Sour Cream 1/4th cup
- Garlic cloves 2x
- Half an onion
Mixing the Ingredients
Place all the ingredients in a blender or a food processor. Liquefy them and you’ll have an amazing low carb blue cheese dip!
Low Carb Cheesecake
This low carb dessert is SOOOOOOOO easy!
- Cream Cheese 3x
- Eggs 3x
- Small Splenda Packs 25x
- Pure Vanilla Extract 1Tbsp
- Pure Almond Extract 1tsp
Mix the ingredients together very well. Put the mixture in a cake pan and put it in the oven at 350F.
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