Me too!! Is swerve always a powder like powdered sugar? Or does it come in a granulated form as well? And if you don’t have Steve would it be ok to use erythritol or truvia? Can you get swerve at Costco too? Lol
Keto Condensed Milk! Danger, Danger! (another recipie PSA)
It comes in powdered and granulated forms. I haven’t seen it at Costco just yet.
Did you used powdered or granulated for this sweetened condensed milk? I think I remember swerve having a slight cooling sensation after eating?
I used the granulated version. Heating it for a while helped it dissolve nicely, but there were a couple spoonfuls that were a tiny bit gritty. I might try powdered next time. I didn’t detect any cooling sensation, but since it was in the fridge, it could have been hidden by the thermally-induced cooling sensation.
This… this is huge.
There’s only one thing I can think of that I do with condensed milk, and that’s make various “3 Ingrediant” cheesecakes (cookies, cream cheese, condensed milk), which sometimes turn into more for various flavors.
In any case, the cookies don’t really matter much to me, but I’ve often thought if it wasn’t for the sugar in the condensed milk, this would be really close to an easy keto treat, since the main other ingredient is just cream cheese. Now the easy cheesecake possibilities have opened up again while staying keto.
Mix with cocount shreds. Roll into sticky balls. Freeze. Coat with dark chocolate. Mmmm. Balls.
So Swerve has 4g of carbs, but they are all from Erythritol, so they don’t count and don’t cause any GI response…correct?
That’s the idea. I tolerate it well, but some people don’t. I’d definitely try it in something less than a full batch of this stuff to see how you do.
If they’re key limes, probably not. Apparently there’s some sort of flavor difference with regular limes.
Dude! you have no idea!
This is the last thing i imagined i would find. im such a fool.
I shall have to take this to the test kitchen and begin to reconstruct and keto mod my flan recipe.
Thank you!!
Not sure when i will be able to get to this but i will post when i do.
See here’s the thing. I have been in a struggle with this flan. I make the most killer flan ever. Hands down, i know it’s the best around. I worked on my recipe and technique for a long time. the smallest details add up to phenomenal results.
The problem comes from the fact that it is exactly the ingredients that i(we) need to avoid. I have stopped making it for awhile because it is such a trigger for me. I can’t get enough of this when its around. I usually make large batches as i have sold them to caterers and restaurants.
This will be an exciting and testing experiment that i am looking forward to.
this sounds delicious. stupid question … but what do I do with it once cooked (I mean other than eat it out of the pot with a spoon ) … do you use it other recipes, in pies, tarts, cakes?