Little Pine Low Carb
Low Carb Recipes + Resources!
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Sylvia S Gentile
April 2, 2019 at 10:01 pm
I have been following you and your fabulous recipes on line. I can’t tell you how pleased I am with your tips and recipes.
April 3, 2019 at 3:32 am
Wow.Thank you so much for that Sylvia ??? Means a lot! 🙂
April 8, 2019 at 6:42 pm
Why do you recommend erythritol instead of Splenda?
April 9, 2019 at 5:18 am
Hi Marilyn! Erythritol acts and tastes a lot like sugar, which has helped me transition into sugar-free foods. 🙂 Splenda, on the other hand, isn’t recommended because of its content. You might want to check out this article:https://www.thelittlepine.com/keto-sweeteners/ for comparison. Hope this helps! 🙂
April 14, 2019 at 1:41 am
Hi Lindsey: I made your crustless spinach quiche last night. The middle would never set up until I put it back in the oven for another 25 minutes. I don’t know what happened. We are an altitude of 4500 feet. My oven works fine. I had the rack in the middle of the oven for first 25 minutes then moved it one notch lower. If still tasted good after all of this though.
April 16, 2019 at 6:22 am
Hi Linda!:) The longer bake time is totally fine, you want the center to be completely set before pulling it out, so I’m happy you continued to cook it. Next time, if the edges begin to brown, just make a collar out of foil along the edges. I’m baking at sea level — so 10 of those minutes would explain the change in altitude! Another factor could be the amount of liquid cooked out of the spinach — I cooked as much as possible out. Either way, sounds like you achieved the same final product and I’m glad you enjoy!!! 🙂
June 3, 2019 at 1:40 am
How much is the price of the book?, and it is paper back?
June 4, 2019 at 8:40 pm
Hi Emma! It’s an eBook ? The price is $11.99 (but $8.99 for email subscribers!!) Thanks for stopping by!
November 2, 2019 at 12:42 am
Hi Lindsey. Been following you for a long time and have lost 90 pounds over the past year. My husband got on the diet in April and has lost 40 pounds. It’s hard for us to remember life before keto. But I’ve got a question you might be able to solve. We both love bread and I generally make it in my bread machine. I use alot of my old recipes for regular bread, but exchange the white flour for almond flour or carbolose and use erythritol in place of the sugar. I generally need a little miore water than before, but I keep adding more and mire yeast and still can’t get it to rise like normal bread. I also make sourdough bread with my old starter that I have had for like 50 years. I’ve tried adding baking powder and even baking sode, but it still comes out heavy and dense. Any suggestions would be apprediated..thanks.
November 5, 2019 at 7:10 pm
Hi there! Happy to hear you guys have had such great success!
Yeast needs to “metabolize” something to help it rise, in traditional recipes that is the starch and sugar found in wheat flour (also the 2 things us low carb-ers try to avoid). Without it, the yeast won’t really work its magic. Instead of yeast, I use psyllium husk to add fluff to bread recipes. Check out my almond flour bread and let me know what you think! Hope you enjoy as much as we do!
January 9, 2020 at 1:31 pm
Lindsey, I got you email for th I. Question, will I be able to print this out? I’m so old school that I might read a little online, but I really like a hard copy to really look at. I have always loved ALL of your recipes I have tried.
January 13, 2020 at 11:21 am
Hello Lawatha! Yes, you can right click and “save” the graph image. Then open the image on your computer and print it for the printable. Enjoy! ❤️
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