You can make it with chicken too, my Tia Rose (deceased) use to make black molasses soup all the time. (it was very black)
One thing about it, is the taste, nothing compares to it, it is the most palatable and tastiest thing you could ever taste, I’m at lost for words to describe it!
I still do not know how the heck she made it, she had lots of chickens and ponies in the back of her house…lol
I wish I knew the recipe or could find it? (googled it to death and I come up with nothing?)
Well darn! I hate to be a pest, but would you mind listing the things you know were in it?
JMPO, but I think Monkfruit is kind of… weird. I’ve been eating a little bit of it in my Lakanto Maple syrup… But because it still has carbs, I have to really be careful with how much I use… In other words, I can’t use how much I’d really want to. That’s why I like Sucralose so much. It tastes the best, and I can use however much I want, with no concern of pesky carbs sneaking in.
BTW Chris, your using Monkfruit sweetener with your meats ? Some here might think this is strange, but with the Lankanto Monkfruit Maple I’ve been using, this was actually on my breakfast pork… mixed with a little Soy Sauce and butter too.
Lakanto syrup contains vegetable fiber and erythritol, hence the carbs. Plain monk fruit sweetener has no carbs.
I used to use some monk fruit sweeteners, however these days I’m pretty strict carnivore. I think monk fruit is fantastic for those that really want the sweet taste without the damage from sugar.
Sweet taste and meat has a long tradition!
I used to make pork ribs covered in a sweet and spicy tomato sauce. Was great! I usually had it for my birthday meal 
My family still enjoys some sweetness with their meat occasionally. Monk fruit is actually pretty good in that regard as it gives you the sweet taste while the meat gives you the satiation and nutrition. Not a bad combo.
Your breakfast sounds good!
I haven’t tried it yet. It’s quite new product (I think it came out in 2015 or 2016?) and there’s not much research, no long term trials and no history of human use.
Apparently allulose exists in some fruit in very small amounts, however, there are orders of magnitude difference in dose levels between straight allulose and eating that fruit.
Personally, I’d wait a while a longer before consuming any significant amount.
I’m willing to live on the wild side for now. It tastes so much better than other options. I know it doesn’t spike my blood glucose.
Does it cause a drop in your blood glucose? That would indicate an insulin response.
It did a bit. What is the impact of that vs. the cephalic repsonse in smelling foods, for example? I am not ready to give up all sweeteners and have been feeling great and steadily losing weight. I am not diabetic.
Also, what difference in readings is concerning (-5, -10, for example)? I’m asking since my understanding is that our BG has slight variations throughout the day regardless of food (and without taking into account the margin of error for meters in any given reading).
Basically, I’m trying to weigh the impact vs. my ability to stay compliant on keto (not letting perfection be the enemy of good).
A Starbucks had some so I put a packet in my coffee. I do believe that is the only Starbucks I have ever thrown in the trash after a couple of sips. Blech.
Okay, I don’t get sad that stuff isn’t in this country yet then (or I don’t know about it)… I am so curious, I want to try out things too much 
But I do my best to drink/eat more and more items without sweetener (and other tricks). Coffee was easy after a while, chocolate is a bit odd at this point. I’m patient.
Learn something every day