I speak chicken, grew up with them as a kid. I have a soft spot for Buff Orpingtons, so squeezable.
Banana?
Shinita
#55
IDK what a Klondike bar is but probably not something I would like.
Especially looking at the label.
The thread influenced me in the end and I ate banana after my just mildly satisfying ice cream (desiring it probably would have helped but it was too not-sweet compared to its bitterness). It wasn’t good but they don’t always the same good. 3g was a cute portion anyway, it did what I wanted from it, gave me a sweet bite after the too alcoholic ice cream.
I drank a tiny glass of pear juice too and tracked my day with xylitol sweetened chocolate, 3 different fruits (2 of them very sugary. my ripe Williams pears are serious, it’s a wonder I could drink it, well amounts matter), stew with paprika and onion and a bunch of other slightly carby items. Guesstimation (no one can track exactly) says just below 20g net carbs, no idea about the total, a bit higher but can’t be significant. 7 of it was egg and cream.
It was a good day albeit a tad low-cal but I couldn’t eat more. It was already a big eating window, 5 hours. (Of course it’s totally possible I will get hungry after midnight but I have food so it’s fine.)
And now I go back to my no fruit, no sweetener proper carnivore-ish. At least that’s the plan. The fruit juice on the bottom of jars waiting for me will be frozen immediately.
But I can talk about my fruits any time. My gooseberries (I have so tiny plants, when I was a kid, we had a huge one, I squat behind it eating and no one saw me) are in bloom, just like some of the plums and all the cherries. It seems we will have Bluefre for the first time! (It’s a plum.) It’s always exciting to try them the first time 
Even just waiting for it.
Banana is special and nice but as it belongs to a way warmer climate, it lacks this specialness completely. And the taste is different too, it’s not juicy, not crunchy…
They go well with strawberries though… Sour cherries too. And other red fruits if you ask me. I just don’t use them together as that would require a bigger amount that I want. They still are good together and I live with a highcarber (a huge fruit lover like me but he needs way bigger amounts and more often) so it’s good to know such things.
Shinita
#57
I looked up Klondike. Oh I dislike all ice cream apart from mine, I avoid them since ages. And I am not into mine either, it’s just good. But I don’t desire it and it’s totally the carnivore woe’s fault. That I didn’t even do for longer term ever but it’s effective.
Ice creams are way too low-fat to my liking. And too sugary, usually, of course. Never tried keto ones (we don’t have these keto things) but they either must taste horrible (I have this with most sweeteners) or too sweet.
I don’t even understand half of the ingredient list and I don’t like that either… It’s so, so easy to make great keto, even carnivore desserts… (None of them can replace caramel Timtams, though. Sometimes it’s good I have a planet between me and Australia 
)
Janie
(Jane)
#58
OMG. My chickens thank-you so very much for the bananas! They go “bananas” over them LOL.
PaulL
(You've tried everything else; why not try bacon?)
#60
Do a forum search on “chaffle,” and you’ll find recipes and other information.
I believe there is also a recipe based on pork rinds in the Recipes forum.
Saphire
#62
She has some nice ideas https://www.wickedstuffed.com/category/keto-breakfast-ideas/
@Aqua_chonk that is not so bad. I was at Target earlier and picked up some punch drink.55 grams
Shinita
#63
Oh it’s worth it just to look at the well done photos 
(But I surely can pick up some ideas too ;)) And it’s always interesting to see how other people complicate their pancakes (it wasn’t THAT complicated, I just use less ingredients and it’s great but those are thin Hungarian pancakes. and not even the overhyped almond flour was used, yay!).
I dislike chaffles and most cheese flavored stuff so that’s not an option for me (it’s odd as I like cheese itself, alone or on pizza-like things but never wanted cheesy foods, it was quite a problem when I went to restaurants as a vegetarian).
By the way, looking at the thread title… It’s day #3 without fruit for me now. I am impressed considering the previous weeks when I couldn’t skip a day (or I don’t remember. maybe it happened but I am surrounded by various fruits all the time due to my garden and my fruit lover SO. just because I don’t need or desire fruit anymore - normally, at least. these are not fresh things from my own garden so they don’t that a special pull - , if it’s there, being awesome, that has some effect).
Rebj
(Rebecca )
#64
A Chaffle is basically egg and cheese. There are other variations, also.
I have two Mini Dash waffle makers .
I weigh an egg to split in half and 1/4 C shredded mozzarella for each. Stir and pour. They usually take 5 minutes.
As Paul said, there are many recipes on here.
Shinita
#66
You mean palacsinta?
(Pronounced pah-la-cheen-ta, a website says. Of course, not with an English a, a more closed one…)
But whatever the names is, it’s a good stuff, my big fav. I just optimized it a bit.
By the way I may try chaffles again, I barely ate any cheese lately but now I enjoy it for a while.
Did I mention in this thread that once I run out of erythritol and used banana to sweeten my pancakes? Brave step on vegetarian keto as I don’t eat only 1-2 pancakes… Maybe I started with savory ones…
Shinita
#68
Yes, it’s a very common beloved food here, Mom made it so many times… Still rarely compared to how I like it. Almost every day. And very, very, very eggy. Mom did it quite eggy, not white like some people… And I do it carnivore, almost just eggs, it’s so much better that way…
Saphire
#69
Is that the same as palachinkin? Which when I ate it as a child are crepes that are rolled with jam inside and a dusting of sugar. The recipe is simply milk eggs and flour. Still one of my favorite foods that I no longer eat although my kids never developed a taste, preferring pancakes from a mix! Nice but Yuck by comparison
Given all the flour how could that become keto?
Shinita
#70
Yep, that’s palacsinta, thin and rolled up. We have a somewhat famous one with stew in it and sour cream poured on it I am not sure I ever ate it but when I ate floury pancakes, I was a vegetarian or very close to it.
Filling can be zillion things, savory and sweet alike but sweet ones are much more common. Cocoa, walnut (my favorite), jam, my SO only eats walnut+jam ones, quark… Poppy seed (rare)… Surely custard and similar things can be used…
Quark pancakes are great as they can be savory or sweet and in the first case my whole filled pancake is carnivore (it has a little dill but that’s fine with me)… As my pancake don’t contain flour or milk, they are way too carby. And anyway, my liquid is the egg, my dairy is sour cream or mascarpone and powder… Well I don’t use any powder, it doesn’t need it. But it looks like a pancake, tastes good, I use it like a pancake and love more than I loved the old pancakes… So it’s pancake to me My SO calls it omelet and doesn’t like it. His contains flour. Like, 5g per egg, that’s good enough. Normal pancakes are super floury and not so good. Some people make them white, 1 egg for a huge amount, it is awful, always hated it. I want to taste eggs and the filling, not flour. My pancake has 0.8-1 egg per pancake, depends on the thickness (all are thin but some are thinner than others).
There are zillion paleo and keto pancakes but I found them ALL lacking. I spent YEARS on experimenting, I did it very frequently, it was so, so, so much time and frustration though they weren’t that bad. But not really good either.
And then I realized I shouldn’t add any liquid apart from the eggs and then I can forget about the flour part (be it normal flour or oily seed flour or green banana powder. maybe plantain, I am not sure what that thing is but I disliked the taste after some time) - but only eggs (I saw that version online though) are too much plain omelets to me. So I add something. It’s almost always sour cream but in desperate times without dairy a tiny fiber works too. I go for net carbs anyway.
I think my pancakes are soft (not breaking! eggs are good at not breaking even when thin) just soft and nice
Saphire
#71
I really miss palachinkin but even when I fall off the wagon I rarely make them because I have two kids that do not tolerate gluten and the rest never developed a taste for this and it is so messy!
Mine were never white. The way I was taught you put one or two eggs in depending on how many you plan to make. Then you add a reasonable amount of flour until all the liquid is absorbed and it is sticky and forms balls almost. At that point you add the milk until it is thin but not watery! Not a very exact description but having seen it made since I was a baby I know it when I see it. Mine tend to be a little thicker so I probably add too much flour or overmix.
The sour cream is a good idea but does it give it a slightly sour taste? Perhaps creme fraiche would be better? I went through a home made creme fraiche phase a few years ago, I do not remember exactly what I did but probably something like this https://dairyfarmersofcanada.ca/en/canadian-goodness/recipes/creme-fraiche. Also, what about using heavy creme, a little bit of almond flour and eggs? I am now obsessed with my options. I have lots of different sweeteners at home with erythritol and other similar products. Not sure what I would put inside as I like jam but that would be too much
Shinita
#72
Well, we have sour cream Zillion kinds, most aren’t sour. But I LOVE sour things so maybe I don’t notice? But nope, they (the pancakes) are fine with cocoa so they can’t be sour… Some are more like cream-like. Some are sour but 10g per egg never ever felt sour to me. BUT mascarpone is more luxurious, nicer and I can get off with using 5g per egg… I have not very clear idea what creme fraiche is, I heard about it, sure but I don’t know if I ever saw it and surely not in every tiny food shop while sour cream is everywhere here, it’s a big part of Hungarian cuisine. I can’t even imagine life without sour cream But my style of pancake totally should work with creme fraiche, I think. I would like it, probably. Surely not everyone would consider my pancake a pancake or even good, tastes are different.
That should work too. I never use almond flour as it’s so unnecessarily pricy especially for some pancakes, my recipe is somewhat flexible… I like to keep it carnivore but did different ones (and I am so well-versed in pancakes that I can make not breaking edible vegan pancakes and it’s such a pity as many vegans can’t and I never will need that. but that’s the opposite of my fav, current recipe). To me pancake is usually eggs with a little something else.
Heavy cream is a good idea, I just eat pancakes nearly all the time so I need ingredients I have all the time (cream spoils easier and I rarely have the superior mascarpone but that spoils easier too. and I always keep some sour cream at hand anyway. when I accidentally run out , I use fiber but it only needs a tiny bit to get a soft pancake I like. maybe I mentioned this earlier).
Jam is nice and I sooo avoid it Eating sweetened pancakes are already a wild thing (not carnivore) and even I have limits…
But if I really want jam, I can use some raspberries, close enough. It worked with cake, never tried with pancake as I have so many filling options for that.
Tomorrow, if I won’t get an emergency food boredom, I will eat my pancakes with head cheese and quark with sour cream and dill. Maybe cheese and some nice condiment containing tomato and capsicum, it’s not too carby and it’s spicy anyway so I only use a very tiny amount (it’s called goulash creme). I like it with cheese. Or scrambled eggs. Or cheesy scrambled eggs like today.
Did I ever tried Vegemite+cheese pancakes? I am not into Vegemite but my SO is so we have it
But there are very many pancake options. All stews work, I liked them with fried cabbage in the past… And these are only the savory options, there are way more sweet ones. Even though I usually just eat cocoa, cinnamon and walnut ones (that’s the best), very rarely poppy seed pancakes. My SO only eats jam and walnut ones.
And sometimes we make… Oh my it will sound so bad in English… Pancake cake. Many pancakes stacked up to form a “cake”. It takes many of our thin ones - or very thick filling but it’s between them, poor things lose the rolled up state (though sometimes pancakes are folded, not rolled. I only saw that in restraurants). I fry a few pancakes any time, I mean it, sometimes I was hungry after my 5-course meal and immediately made pancakes - but I just won’t make 10-20 pancakes. So I used berries between the pancakes so the cake got some height quickly. It still wasn’t high. It was for a high-carber so using zillion strawberries or raspberries in it (among others) wasn’t a problem. (But it’s not many carbs per slice, whatever that means, anyway).
It’s rarely worth the effort and it’s messy but it can be fun now and then.