Almond flour pancakes

(Geoffrey) #21

No that sounds interesting. I’ll see if I can find some. Thank you.

(Peter - Don't Fear the Fat ) #22

Just looked in the fridge, mine is 14% … Sorry for being so showy :hugs:

#23

:frowning:

You guys on this forum have double cream and 14% yogurt… :frowning: It’s good I will buy 25% sour cream on sale tomorrow or else I would feel very envious… :upside_down_face:

But we have pork between near 0 and 100% visible fat (everything in-between exists), I heard it’s not trivial everywhere :smiley: (I am not happy with the light chops but if it makes someone happier… I only saw that thing once. I buy fatty green hams, it’s supposed to be quite lean but LIDL sells them with a respectable fat layer, it’s so nice fried…)
I have fatty enough dairy, actually. I just feel some desire towards even fattier ones. Except for mascarpone, 40% already makes it a bit too dense.

(You've tried everything else; why not try bacon?) #24

Artificial coffee creamer is entirely carbohydrate; light cream is 3.67 g of lactose per 100 g; heavy cream is 2.92 g/100g, although the exact amount seems to vary from dairy to dairy.

Some containers of heavy claim 0 g of sugar per serving, but in the U.S. they are legally allowed to manipulate the serving size to be able to claim that. Civilised countries require the food container to list contents per 100 g, to prevent that kind of deception.

#25

Do you recommend whole milk or half & half is better?

(Robin) #26

If that’s your only choice, then half and half. But heavy whipping cream is even better. And you need less… win win.

(KM) #27

I’d be interested on your take of the nutritional content of Trucha’s sugar free coffee here.

It doesn’t make much sense to me. The total calorie count based on the macros is off, and there are 8 grams of some kind of carb missing that I can’t account for.

#29

It makes absolutely no sense.
Always choose the fatty option in dairy, the less fat, the more sugars. When they extract the cream, the sugar remains behind. Do not be afraid to feed your body fat if you want to lose weight on Keto, especially at first, when you want to train your body to use fat instead of glucose. It will use stored fat soon enough, but first it has to learn, and it does this when you replace glucose in your food with fat.

(You've tried everything else; why not try bacon?) #30

I personally would recommend heavy cream.

Well, for me, 16 g of carbohydrate in one drink is a no-no, because I’m trying to stay under 20 g/day.

I’d prefer heavy cream to light, and there’s no indication of what is in that Sugar Free French Vanilla Syrup. I try to avoid sweet tastes, so as to avoid triggering my sugar addiction. But I’d appreciate some information about the emulsifiers, preservatives, and maltodextrin in the light cream, and whatever godawful stuff the Sugar Free French Vanilla Syrup is made from.

This concoction is created with the standard dietary advice in mind. Myself, I avoid places that sell expensive coffee-like drinks, because (a) it is better (not to mention cheaper!) to doctor one’s own coffee with healthy saturated and mono-unsaturated fats, and (b) I prefer my coffee black, in any case.

#31

For most of us, I am sure… It’s a ton of carbs! And for a drink? I can’t even imagine how I could put so much carbs into my coffee and still liking it! And I regularly use milk…

Of course, my high-carb times and even my sweetened coffee times are in the distant past at this point… What was is, 13 years? So many things changed…

(Bob M) #32

Which one is 14%? This is the stuff I can find at my local store:

Though this is what I usually buy:

Hmm…that 10% stuff also adds protein concentrates.

(You've tried everything else; why not try bacon?) #33

Yeah, the Cabot is what I lke, too.

Cabot does make a double-cream version of their Greek yoghurt, but apparently no one in our area carries it.

(Bob M) #34

I’ve had the 10% stuff before, and it is creamy.

I’m assuming they make full fat yogurt, then add cream and protein to it?

That’s the highest fat stuff I’ve seen. Most yogurt is non-fat or low fat. It’s harder to find full fat or beyond, though it does seem like there’s more of that stuff now.