What did you Keto today? Part Deux!


(Alec) #8084

I think I’ve just invented a new keto food. Those of you paying attention will remember I started clotted cream. First pic below.

Unfortunately, I did not remember the recipe anywhere near close enough and I put the cream into a FAR too hot oven. Anyway, I then turned the hot oven down, but clearly nowhere near enough. So I ended up with steaming off all the water, and the thing just turned close to solid and a bit burnt.

But I never throw disasters away… who knows what I could make with whatever I have got. Anyway, I put the dish into the fridge and left it there for 24 hrs.

I have now just taken it out and scraped the cream out into a bowl, and it now looks like the 2nd pic below. Yes, it does look like pork crackling, but it really is cream!

I have tasted some, and while it is not your traditional clotted cream, it tastes a bit like cream, it has that nutty burnt taste going on. Not entirely sure how I am going to be able to use it, but it does taste ok…

So, any ideas how I use it? :joy::joy::joy:



(Jacqueline Porter) #8085

How about grinding it up and sprinkling on berries?


(Alec) #8086

Not sure grinding will work… it will just go mushy… it is not crispy, it is soft. Bit like butter…


(Jacqueline Porter) #8087

:thinking:


(Steve) #8088

Apple Smoked Pulled Pork
This is tangy North Carolina style BBQ with the vinegar mop and it’s very keto friendly.
Mix up the butt rub and sprinkle to cover the bone in pork butt completely. After it’s covered with the spices I like to wrap it in plastic wrap and let it sit in the fridge overnight to meld the flavors, also so I can going on an early cook in the morning.
I used the Big Green Egg for this 10 hour cook at 260-270 degrees and pulled it at 200 degrees internal meat temperature (pulled pork stage). I like to use a water tray on the Big Green Egg or Primo ceramic smokers as the dripping tend to make a mess on the ceramic plate setter. Start mopping the pork butt when the bark starts to set up, mop right up to about an hour before it is finished. Use the sweeteners of your choice.
To serve:
Make your favorite buttered Keto bun
Place some Shredded pork and little bits of bark on the bun
Add keto creamy coleslaw
Sugar free BBQ sauce
Drizzle North Carolina finishing sauce over slaw and serve a little for dipping too.


North Carolina serving sauce


(Ernest) #8089

It’s beef short ribs “flanken cut”. Sometimes known as Korean cut


#8090

Ooooh thank you for the recipe!


#8091

I used this recipe as a base only I misread the amount of butter as 1/2 a cup instead of half a stick so I doubled the filling and I did almond butter instead of peanut butter because the almond butter I have is much lower in carbs (1 net carb a serving, 4 total). It worked out perfectly. I used the same amount of topping that the recipe called for so the proportion is a bit off but I still like it. I think if I had doubled the chocolate as well the almond butter part would have been overwhelmed. I also cut it into 24 pieces instead of 16.

I’ve been having trouble with hunger at night even after a big dinner so I’m hoping eating one of these with my meal will up the fat enough to stay full feeling until the next day. Been under a lot of life stress lately, plus I think the longer days and warmer weather send signals to my body that hard work season is upon me and I need to eat more to keep up. The result is I’m having more trouble with my OMAD or shortened eating window. Hoping the extra fat with a meal will help.


(Lazy, Dirty Keto 😝) #8092

Drank this for breakfast:

To hold me over for dinner:


(Jane) #8093

Garden bounty. So made some Olive Garden knock-off zuppa Toscana soup with radishes istead of potatoes. Oh, and some bacon in there with the Italian sausage.


#8094

Decided to eat a mid-day meal. Not sure, but probably be today’s OMAD… Bacon, Eggs, Fried Onions, ground Sausage, cut-up Hotdogs & Bacon wrapped Jalapeno peppers. (Gave some hotdogs to Pups.)


#8095

Baby organic spinach with locally sourced strawberries, smoked almonds and feta cheese. Dressing is balsamic vinegar and olive oil, with toasted sesame seeds, smoked paprika, onion, and Worcestershire sauce.


#8096

I understand, sometimes I open a bag and the smell is so strong it kind of grosses me out and I have to let them breathe like a fine wine before crunching in :stuck_out_tongue_closed_eyes:


#8097

Please give your wife my many thanks…her genius cauliflower egg salad add in will definitely be one of my regular meals from now on, loved it :grin:


(Full Metal Keto) #8098

Sunday Breakfast

Sausages, Slab Bacon and under that pile of aged Gouda Cheese there’s a few Eggs.

Good to be back. :cowboy_hat_face:


(Lazy, Dirty Keto 😝) #8099

Should have waited until near the end of cooking before adding the mushrooms, but still really good and easy!


(Full Metal Keto) #8100

@beccs Ha! It’s like those mushrooms evaporated. The meat looks tasty though. I think I am getting an Instant Pot soon. I haven’t done any crockpot or pressure cooked food really. Just the old Dutch Oven. :cowboy_hat_face:


(Karen) #8101

Sorry I missed it did you make your own fat bread? It looks beautifully toasted. Is there a link to this recipe?


(Lazy, Dirty Keto 😝) #8102

Seriously, they vanished :joy:

You really should, they are amazing and worth every penny! I got instant pot brand because that’s the most common; but had I done more research beforehand I may have gotten the crockpot brand electric pressure cooker. Their cooking bowl is nonstick and instant pot’s is stainless steel. But still I love my instant pot!


(Ellen) #8103

Nah, I could cope with mushrooms like that (love them raw but cooked, just eww unless tiny)