Recipe for Cheese Crisps


Real, hard cheese, shredded.
My favorite is Colby


Skillet: Sprinkle a thin layer of shredded cheese in the skillet, about the size you’d make a pancake. Let it cook for 1-2 minutes, then flip it. If it’s not cooked enough, flipping will be difficult. Let cook another 1-2 minutes.

Remove from the skillet and place on paper towels to absorb the excess grease. Let sit for about 2 minutes and it should be nice and crispy, like Cheesits. If they don’t turn out crispy, you didn’t cook them long enough.

Microwave: Spread the cheese on wax paper, being sure you don’t mound it too thickly. Put in for 30-60 seconds. You may have to experiment with the times for your particular microwave. Watch very closely though, because it catches fire easily.

Remove and let sit for 1-2 minutes and again, it should be nice and crispy.

Notes: It’s important to use real cheese for this, not imitation. You can also make different flavors by sprinkling with onion powder, garlic salt, or powdered ranch dressing mix.

One crisp roughly the size of a medium pancake is approximately 1 gram of carbs. These are very filling and quite satisfying when you’re craving a crunchy snack.
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Blueberry Muffin Jubilee


  • 12 ounces cream cheese, soft
  • 5 eggs
  • 15 packets Splenda sugar substitute
  • 2 Teasps vanilla
  • 1 ½ cups whole almond meal
  • 1 cup unprocessed wheat bran
  • 1 Teasp baking powder
  • 1 cup whole (fresh or frozen) blueberries
  • 2 Teasps grated lemon peel


Preheat oven to 325ºF. Lightly grease a 12-cup muffin pan (heavy-gauge metal is best). You can also use muffin liners.

Put cream cheese and two eggs in the bowl of an electric mixer. Beat with a flat beater until smooth and fluffy. Add the other eggs, one at a time, beating briefly after each. On slow speed, stir in the rest of the ingredients except the blueberries and lemon peel. When mixture is well blended, stir in the blueberries and lemon peel.

Fill the muffin pans almost to the top. (The muffins will rise only slightly.) Bake muffins for about 20 to 25 minutes or until golden brown. These muffins freeze well. Thaw at room temperature.

Note: Each muffin has 4.8 grams of carb.…