Pappa Cooks with YOU (3/23/19)

We’re doing keto today and we’re gonna try this recipe. If you cook along, you’ll know first-hand if it sucks or not.

I got these from the app and the LOW CARB MAVEN.




  • 4 ounces plain pork rinds crushed (113 g)
  • 1/8 teaspoon baking soda
  • 1/4 teaspoon salt optional
  • 4 ounces cream cheese softened (113 g)
  • 6 large eggs*** cold see note
  • 1/2 cup water 113 ml/ 118 g


  1. Food Processor Method: Place the pork rinds in a food processor and process until they become a fine powder. Add the baking soda and salt and give it a little pulse to mix. Add the eggs and cheese and process until smooth and thick. Add the water and blend until all of the ingredients are completely incorporated. Pour into a bowl and let sit for 5-10 minutes until the batter thickens to the consistency of cream of wheat.
  2. Hand Mixer Method: Put the pork rinds into a large zip-loc bag and crush in batches with a rolling pin or the smooth side of a meat mallet. They should be completely pulverized into a powder. Place the pulverized pork rinds into a medium bowl and stir in the baking soda and salt. In a smaller bowl, blend the cream cheese with one egg until combined and smooth. Add another egg and mix. Add the egg and cheese mixture to the pork rind crumbs and add the rest of the eggs. Blend with the hand mixer until smooth. Add the water and mix until thoroughly combined. Let the batter sit for 5-10 minutes until the batter thickens to the consistency of cream of wheat.
  4. Preheat a pancake griddle over medium heat. When hot, oil the griddle and then gently wipe-off the excess with a paper towel or spray with cooking spray.
  5. Using a 1/4 cup measure, pour the batter onto the skillet and spread into a 5 inch circle with the back of a spoon. Make it as thin as possible. I dip my spoon in water to prevent it from sticking to the batter. Having a cup of water nearby helps. Cook like you would a pancake. NOTE: You will need to thin the batter as it sits. Add 1 tbsp at a time as needed.
  6. Keep in the refrigerator up to a week or freeze with a piece of waxed paper between each wrap.

Low Carb Philly Cheesesteak Skillet


  • 1 lbs Flank Steak
  • 1- 1/2 tbsp Olive Oil
  • 1/2 tsp Salt
  • 1 tsp black pepper
  • 1/2 tsp Spices Onion Powder
  • 1/2 1/2 Spices Garlic Powder
  • 3 ounce White Mushrooms
  • 2-¼ ounce Green Bell Pepper
  • 6 slice Provolone Cheese


  1. On a clean surface, slice your steak into 4-inch strips that are an 1/8 inch thick. Heat your olive oil in a skillet on medium-high heat, and add in the steak. Sprinkle the salt, pepper, onion powder, and garlic powder over the steak.
  2. Brown the meat. Then, turn the heat to high and cook until the steak gets a crispy outside. This cooking process takes about 12 minutes.
  3. Transfer the cooked steak to a dish until later use. Leave all juices in the pan. Turn the heat down to medium low. Slice the mushrooms thin and dice the green bell pepper, and add these to the skillet.
  4. Cook the vegetables for about 3 minutes, or until they are just cooked through. Remove the skillet from the heat.
  5. Preheat an oven to 350 degrees. Return the cooked steak to the skillet, and mix the meat and veggies together. If you do not own an oven-safe skillet, combine the cooked ingredients in a baking dish that has been sprayed.
  6. Slice the provolone cheese, if it is not already in slices. Arrange the cheese over the top of the cheesesteak ingredients so everything is covered. Bake the ingredients in the oven for about 5 minutes, or until the cheese melts.


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