@Azi: What could be the base of any of my dessert (except pure sour or whipping cream)? Eggs, of course! 
Fluffy ones. I normally use 3 whipped egg whites and 1 whipped yolk (works without whipping the yolk unlike in my sponge cake as it will have water on the bottom anyway). Flavoring, tiny water and gelatin. That’s the base but it’s a bit meh. It was nice with sweetener and much flavoring though. But it’s WAY better with cream (whipped if possible but works anyway. maybe I get a thicker jelly bottom if it’s not whipped but it should be tastier then) instead of sweetener. In a pinch butter works too but cream is the best. 30-40g does the trick!
It’s a fluffy, creamy dessert, with whatever flavor I use (in the past I liked it with anise but I run out of it. I usually make everything vanilla-y, even my coffees sometimes so that’s the default).
But the bottom (may be anything between a barely visible one to a thicker layer) is jelly 
I think it’s original role (besides being a great dessert) was lowering my fat intake. Even with the cream it has no big fat/protein ratio but originally it was a very low-cal, protein-rich thing. I have various days, sometimes even I need more protein because I got satiated too quickly and even 2 meals couldn’t balance it out.
Now it’s just fun and variety. With my infatuation with this leaner pork, lack of protein even a smaller problem for me than before 
My problem is getting enough fat now. Even with my leftover pork jowl, I couldn’t bring my day over 75% and when it runs out, even 65% will be challenging (maybe not while I still have pork chuck but little is left). I simply only have leanish food to eat. Eggs are the fattiest among the ones I can eat in bigger amounts.
So I probably will do leaner experiments. And more normal but leaner than usual days. But maybe there is something I forgot…
It’s so odd that I need to think crazy to find ways to incorporate more fat into my life, I had the opposite problem and attitude since I went low-carb! I learned sooo well to skip added fat most of the time, now I appreciate some leaner meats… And find myself in potential trouble without pork jowl. Eating more eggs help but I like the meat/egg ratio of mine lately…
And i definitely want to eat whatever I want. I still will be careful about my macros (okay, as much as I do such a thing… my macros are still a bit all over the place. I had no 200+ g fat or protein day this year though, I wonder how long it will last. I got them both rarely but regularly before, during the entirety of my low-carb life and I mean all low-carb, not just the before keto level) but it just means I will shift my focus on different items if I don’t mind and when it brings me better macros. Something like this. Or more interesting macros though as I want to lose fat now and not even wasting money, I don’t really want to break records
Sunny day (it started cloudy but changed), tiny walk, I feel cheerful and ready to do various things I planned since too long.
Oh. My. God. You folks here sometimes eat cheese like no tomorrow Meanwhile I have 33g grated Gouda and I feel very very bold and reckless to plan to eat it all up today… Sometimes I eat more but for 6 eggs, I wouldn’t use more I like my scrambled eggs eggy. But if I considered them a cheesy pasta-like thing… No idea. I will eat it one day and report I liked that cheesy while my scrambled eggs use cheese as “spice” Rarely. I rather pour sour cream on it, scrambled eggs and sour cream is a match made in some gastro-heaven. Sour cream works with so many dishes, soups, stews, several egg dishes… It goes into deviled eggs (I think many people use mayo, maybe that’s the common thing to do? we always used sour cream with mustard instead of mayo in multiple dishes. we never used mayo in anything) and I start to desire some, it was AGES ago. I got bored of them but I am ready to have some again.
Nice first plate, @Naghite, by the way. No one can say carnivore plates are boring and not colorful!
What is the pink thing? Not like I am sure about the rest, maybe I should after all these times looking at your plates… But the pink one is pretty and I don’t even like the color but it’s different when it’s on food. Or on the sky.
