WOW - Thank you!!

I just pulled out the Lemon Cake (the one I like the best) Oh Yeah "ONE" bar
and it's a little better - but not really "one" more like "3", still better than 10!! 

Carbs 23g
Fiber 10g
Sugar Alcohol 10g

Low Carb (Pork Rind Wraps)
These amazing low carb, wraps have 1 net carb for two wraps

They are gluten-free, and require no specialty ingredients.

Prep Time 8 minutes
Cook Time 20 minutes
Total Time 28 minutes
Servings 12
Calories 124 kcal

Ingredients
4 ounces crushed pork rinds (plain)
1/8 teaspoon baking soda
1/4 teaspoon salt optional
4 ounces cream cheese, softened
6 large eggs
3/4 cup water

Instructions

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 minutes.

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 minutes.

Preheat a pancake griddle over medium heat. When hot, oil the griddle and then gently wipe-off the excess with a paper towel.

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 think as possible. I dip my spoon in water to prevent it from sticking to the batter. Cook like you would a pancake.

Recipe Notes
Make sure to spread the batter with a wet spoon or you will end up with a thick pancake that will not serve well as a wrap. Thin the batter with a little more water if you notice it getting a little too thick to spread easily.
Recipe from  lowcarbmaven.com

Whey Low Sugar Replacement.

Per their website the carb count is 1 gram per teaspoon - Has anyone tried?

So far I have found xylitol the best tasting without nasty aftertaste and have even ground to the closest as possible to confectioners sugar when needed. 

Whey low offers several different options - Granulated, Confectioners, Maple and some type of Ice Cream formulated sugar - would make some dessert making a little easier.

What are your thoughts?  Am I reading something incorrectly?

Thanks in advance!!  )

I have had the Bulletproof Coffee & found putting a dash of vanilla gives it a nice flavor.