Just Heavy Cream, early

fat
(KM) #22

Yes, you’re right, thanks. Sorry. It’s still at least double the fat of cream.

(Oliver ) #23

But heavy cream is so much easier to consume right? And given the price 2$ here it seems cheap .

Honestly not lyning .

#24

Nope, both are very easy to consume if you ask me, I love both :smiley:
And butter is a way cheaper* and less sugary fat (still sweet a bit!). But they are very different and after the big shopping where I might have bought a bit too much of both (super good prices and I do love them and use them in many dishes), I happily eat them both now :smiley:

*Depends on the brand and the location, obviously. I compared the items I buy myself.

(Mike W.) #25

Heavy cream does have some carbs in it, not a ton but depends on the amount you’re consuming. Butter and oils do not. Also you really should be getting your fat from your protein sources.

#26

I don’t think it’s a problem to have plenty of fat sources if one prefers/need that and get enough protein too… It’s lovely when I manage to eat lean pork so I can consume plenty of fatty dairy as well :slight_smile: Why would it be worse than eating fatty pork, some eggs and nothing else? (I can’t do that anyway, I need a huge variety where dairy is concerned.)

(Oliver ) #27

So got a new can of Heavy cream this week:).

(Oliver ) #29

Anyone enjoying Heavy cream this Easter ?

(Central Florida Bob ) #30

Easter and every other day. Never go a day without it.

(Oliver ) #31

And your favorite way to *consume it ?

*In coffee or as is ?

(Central Florida Bob ) #32

In frequency, in coffee. As a percentage of intake, I have made literally gallons of keto ice cream. So ice cream is a few tablespoons a day vs one tblsp in two cups of coffee.

(Oliver ) #33

A 2025/2026 keto ice cream recipe with Heavy Cream would be (very) cool .

(Central Florida Bob ) #34

Since the first of the year, I’ve stopped doing ice cream, but what I had been doing was a basic recipe and then added some flavorings depending on what I wanted.

Basic recipe
2 large eggs
1 cup half and half
2 cups heavy cream
1/2 cup Allulose
1/2 cup Splenda (Sucralose)
1/4 tsp xanthan gum
(For texture - I’m not sure that’s really needed)

For flavorings, we’d usually alternated between vanilla and something with some fruity flavor.

For vanilla, I used bean paste instead of extract


I’ve used this several times. 1 TBSP

For apple, I use 1/2 ounce of Bare (brand) dried apples


and 1/4 tsp of LorAnn extract

I’ve also used freeze dried strawberries and a LorAnn extract.

I use a standalone variable speed mixer (speeds labeled 1-5) and a Cuisinart
icecream maker (freezer)

Put the two eggs in the mixer bowl and beat at high (5) until thoroughly blended.
I do it for 30 to 60 seconds while I round up the rest of the ingredients.

I stop the mixer and add the cup of half&half and pint (2 cups) of HWC, then blend
at lowest speed on the mixer for 15 to 30 seconds.

Turn off the mixer and add the Splenda, fold it into the rest with the spatula and
then blend at lowest speed, again 15 to 30 seconds.

Turn off the mixer and measure out 1/2 cup allulose. Pour “most” of it (noncritical) into
the bowl, and use the remaining portion to mix in 1/4 tsp of xanthan gum. By this
time the majority of the allulose has sunk in the bowl. Fold in the rest of it
with the spatula and blend at lowest speed, again 15 to 30 seconds. I’ll use the
spatula to see if there a lumps of the allulose in the bottom and mix more if necessary.

At this point, add the flavorings and blend on low until they look like they’re
well mixed. Then I put the bowl in a chest freezer for an hour before putting the mix
in the Cuisinart ice cream maker.

After the Cuisinart makes the ice cream to the right texture, I put it in a plastic container that holds the nearly quart of mix. My wife and I would get four days of that batch of ice cream, so if you’re figuring grams of carb, add up the different sources and divide by 8.

#35

Yes! (Well, whipping cream but we only have that and lower-fat stuff.) Though I try to focus on proper Easter food: rabbit, eggs, ham and ham adjacent pork :wink:
Okay, the rabbit is accidental, our “egg lady” butchered rabbits again. This was a big, fat one and its liver and kidney was tastier than usual…
But it’s about cream, right? I usually put it into coffee and cocoa, ice cream (rare, I am not particularly into it but it’s still nice and a good way to use up extra yolks. my ice cream is… IDK but maybe around 40-60% yolk, it depends on how much cream I have, the rest is mostly whipped cream. it’s better if it’s more cream as it’s soft even in the freezer and anyway, whipped cream majority is a nice texture for ice cream) and into and on top of chocolate pudding (using konjac as that’s quick. gelatin takes ages and the texture is different). Oh and I have a fluff jelly dessert too, with gelatin, egg and whipped cream. But cream can make certain items creamier, more wet (like quark).
If it’s a savory dish, cream can go into some soup (ragu or zucchini), I marinade super lean pork or chicken breast with it and it’s almost a must when I cook chicken liver.

I had less options in the past but things happened, I needed ways to be able to consume lean meat (not my preference) and sometimes I bought a huge box of cream, i.e. 500ml :smiley: I can’t use it in a week in coffee even if I drink 15 a day! Especially if it’s lower-fat so I can’t whip it. Sometimes 20% fat cream has a great price, you see and it does work in soups…