I promise I eat more than just sweets. If I had made an apple pie in my carb burning days I would have eaten the whole thing in one day. This muffin sized piece is all I need to satisfy my sweet tooth for the rest of the day. It’s made with the gnom-gnom.com crust I’m always going on about. I used chayote squash and cooked it down with Xanthan gum, apple extract, brown swerve, and cinnamon. Easy as keto pie.
What Did You Keto Today? Part IV
kyarn
(Tracy)
#3187
kyarn
(Tracy)
#3189
I recently discovered a new way to make pork tenderloin. I slice it thick and pound it out to the size of a pork chop and pan fry it. I’m not good at getting pork chops tender, but the tenderloin is always tender, so it’s hard for me to mess it up. Kale sounds like a good side.
islandlight
(Laurie)
#3190
Thank you, @kyarn , for reminding me about pounding pork chops. I used to do this to make pork cutlets, then dip them in egg and crushed pork rinds. I love regular pork chops, but I can’t eat them in their solid state any more.
Digital_Dave
#3192
Today’s meals… TMAD
Lunch… Steak and Mushroom Salad.
Dinner… 3 - 1/4 lb. Hotdogs with Chili and Cheese.
beccs
(Lazy, Dirty Keto 😝)
#3193
Hey that sounds like a great idea, and much quicker to cook than a whole tenderloin. I’ll have to try it, thanks!
kyarn
(Tracy)
#3198
Good job staying keto in Vegas. I know lots of people who will use any excuse to fall off the wagon.
primal.peanut
(Neil)
#3201
Homemade kefir cheese, strained from store-bought kefir:
Sous vide egg bites, as popularized by Starbucks. For these ones the fillings I used were bacon, mushrooms, onions, and goat cheese.
Shrimp Cobb salad:
!
OgreZed
#3202
Made some delicious (near) zero carb dark chocolate fudge tonight:
Based on Joe Duff’s (aka The Diet Chef) easy microwave chocolate fudge:
Ingredients:
- 1 stick salted butter
- 1 bag Lily’s Dark Chocolate baking chips (7 oz)
- 27 grams powdered sweetener (3 tbsp)
- 5 grams cocoa powder (1 tbsp)
- (optional) Nuts
- (optional) Sea salt
Directions:
- Put butter and baking chips into a microwave safe bowl
- Melt for 40 seconds
- Mix to combine and microwave for another 15 to 30 seconds
- Mix to combine (should be a bowl of hot velvety liquid)
- Add sweetener and cocoa powder (and nuts) and mix until combined
- Pour liquid chocolate into mold. I used an 8"x8" silicone mold.
- Refrigerate for at least an hour (or freeze for at least 30 minutes)
- Cut into squares (and top with a little sea salt)
Macros if cut into 36 pieces:
- 46 calories
- 0.4 grams net carbs
- 4.3 grams fat
- 0.4 grams proteins
kyarn
(Tracy)
#3203
I also make sous vide egg bites in my little jelly mason jars. Such an easy food to have ready in the fridge. I haven’t made kefir cheese in a few years. I made mine with whole milk and “grains” then strained it until it was very dry and added garlic and herbs. Seeing this makes me want to make some.
kyarn
(Tracy)
#3204
Isn’t it strange how bacon and eggs never get old? I could eat it every day for the rest of my life and be happy.
Keto6468
(Karen)
#3205
Italian pork sausage, kale, mushrooms, a bit too much carrot, and what was supposed to be a soft boiled egg. I lost the plot and it cooked a bit too long.
Momof5
(Susan)
#3206
I am going to make this for a treat for the holidays, this looks delicious. Thanks!