What do you indulge in?
OMG this is white! 
Mine is the same now but with less cream. It gets very light too as my coffee is weak 
I drink maybe 10-15 a day until my cream disappears? It’s 200ml, enough for several days but it spoils so I need to make whipped cream and use it for various things. I must admit it sped up the consumption even if I use it for my coffee… I used to inhale 100g whipped cream at once (in a few minutes at most, it’s cream, too easy to eat) but I moderate myself since long.
So… Coffee with whipped cream is the bomb. But it’s nice with a few drops of unwhipped cream too.
And I showed my jellied originally-marshmallow thing before, that is one of my favs now.
But quark mixed with sour cream is a big hit too. It may be savory with dried dill… Or a dessert with vanilla, clove and lemon but it may trigger adding sweetener and pancakes… Quark pancakes are very common here. My pancakes are carnivore, the dough I mean, I start to fill them (Hungarian pancakes are crepe-like, usually filled and rolled up) with sweet things if I have several… As if savory pancakes wouldn’t be a great thing 
We even have a famous one with veal stew. And sour cream on it, what else? Hungarian dishes often use sour cream, it goes well with stews.
Maybe I make these things and bring photos soon 
Hi Shinita. My coffee took a while to get right. In the beginning as I usually make it for myself and my SO, my SO described it as tar. I was adding in heaped dessert spoons then. See with cream in my own it really doesn’t taste like tar. But my SO doesn’t take cream, so I have now toned down the coffee strength, and seem to have got it right. It still tastes delicious to me, but now my SO is happy with it too. I have got so used to smelling the coffee as I spoon it out and then bring it to the boil. I cannot go one single day without.
I also can’t say enough about cream. I say you can never have too much of it. Well, it would be hard.
I’d love to see photos of your favourite dish Shinita, I’ve never tried quark, must look into that. My SO thinks cream is too rich and can’t understand why I find it so irresistibly sweet, and delicious with coffee mixed into it. But I say that combination is the best dessert I’ve ever had.
I’d love to taste your savoury pancakes, I enjoy both keto and carnivore foods equally. My dinner today: Smoked mackarel fillets fried in butter.
I say life is to be enjoyed and good food is a great part of that whatever the season, but christmas is the time for me to go a bit overboard with all the things I enjoy. Tis the season to be jolly fa la la la la😊
For me it’s cream too. I buy a liter of 33% cream, and it lasts me 2 days – 3 if I’m lucky.
I put it in coffee (which I usually drink black). I also drink vanilla rooibos and Bengal spice when I have cream in the house (I don’t drink them without cream).
I love cream so much, I try to limit myself to buying it just once or twice a month. Still, I think it gives me too many carbs and fat for the 2 days it takes me to use it up. I didn’t lose any weight last month.
in summer, I made myself keto ice cream, with real Jersey cream and egg yolks, a drop of vanilla extract, and and a packet of sweetener. Only once a month because the raw Jersey cream is $10/pint and it’d be a worse financial indulgence than a carb one!
Right now, zero sweetener, so zero desserts. I skipped it for three days in a row a few weeks back and quit wanting it at all. That may also be an effect of my having been “perfect” (never eating off my plan, and averaging 12 grams of carbs per day) for nine months now. Cravings, not fed, do eventually disappear, and somehow, I’ve lost my interest for now. I may want the ice cream again in summer, though.
Oh I am over that phase I sweeten my desserts with cream Of course it doesn’t work with very many desserts but a few eggy-creamy ones are about perfect without sweetener now. It took a long time to arrive here but it happened.
I half-lived on sweets on keto as I couldn’t keep my carbs low without but then came my carnivore trials and now I probably rarely need desserts (I don’t know as I eat them anyway, very regularly). I use them for variety now. And because I need to do something with my dairy before it spoils and I don’t have a better idea…
Full-fat unsweetened Greek yoghurt with a bit of heavy cream added. Or pork rinds. Either is great!
Yes cream is so addictive isn’t? Only yesterday I bought a tub of double extra thick cream and well, it didn’t last long, last of it went today. But I am in an indulgent mood it being christmas.
Curiously I find a bowl of cream to taste very close to how I remember ice cream to taste, as I find it so very sweet. But real ice cream would have been far too sweet, and I was never that keen on it in the past. And funnily, as a child I hated whipped cream with buns and cakes, I always found it nauseating, but then again the cream was always loaded with sugar. Now I can’t see how anyone would want to add sugar to the cream, that would in my opinion spoil it.
Never been that much a fan of yogurt, but perhaps combined with the cream it would be great. Pork rinds … I am hoping to have some this christmas as my SO and I plan to have a pork roast for the big christmas meal and so we will endeavour to make our own.
Oh cream could sweeten I imagine any dessert, and I don’t see there ever being a need for sweetener. Have I lost my sweet tooth? I wonder if back on my high carb diet when I was eating sugary things if I could ever perceive unsweetened, natural cream as a dessert. So much has changed. My SO is still baffled by it. But then he’s a sugar and carb burner and still eats all those sugary things.
As a cream isn’t sweet, just sweetish even after 12 years after I cut out sugar (not completely all the time but it still had a big effect, very quickly and then I trained myself to use little sweetener and nothing in my drinks and close to nothing in chocolate), it only works in a few desserts for me. They never become sweet but I don’t expect my desserts to be sweet, just right and nice enough. Sometimes it takes some more serious sweetness than what cream can provide, sometimes not.
But cream is obviously sweet a bit, it has a not very little amount of sugar in it, after all.
You changed super quickly but we talked about it before Most of us takes a lot of time to reach what you did - and for some it never happens. After several years on low-carb and some years on keto I still didn’t feel raspberry sweet, just sweetish, at least not when frozen, better when fresh… It was so strange when it happened. Carnivore did the trick, it changed me a lot!
Interesting that I can go back very quickly sometimes. A few days ago I had carbier times when I left my home with my proper dishes, Christmas, an old fav baked by a relative… And afterwards I didn’t feel a normal milk chocolate sweet enough (or perfectly ripe canned Williams pear). What. They are both inedibly sweet normally (I can dilute them a lot and still way too much), I never had this going back thing before and I never ever ever ever felt such a thing not really sweet… I very quickly got back my usual sweet perception, thankfully.
I liked whipped cream as a kid too And I strongly preferred it sweetened until lately, about 12 years after I went low-carb… I felt weak black coffee a bit sweet before I really enjoyed unsweetened whipped cream. But it happened lately, yay! And my fluffy dessert has a lot of egg in it and only a little whipped cream and it’s STILL sweet enough. Not sweet, per se but sweetish but sweet ENOUGH. But vanilla and clove does A LOT when it is about me accepting a dessert as perfect without sweetener. On my good days quark, sour cream, lemon, vanilla and clove is a lovely dessert but it’s still better sweetened, usually. Cream instead of sour cream definitely helps. Cream and mascarpone are both magical like this, taking away my need for sweetness in desserts.
I’m curious about both sour cream and quark. And I must try mascarpone. I am also curious about ricotta. Yes it seems I changed quickly. I am satisfied with my keto/carnivore foods, I add a few vegetables for variety and they taste nice, but I am not as mad about them as the meat, fowl, fish and cream. But I like variety. As for desserts, I find cream is enough. I don’t think I shall ever tire of it.
I definitely can’t see me being bored of cream Not needing every month, sure, I can imagine that. But not loving it… Nope.
(Of course I can’t possible KNOW. I thought I knew I never could give up vegs and I don’t even want them on my off days except a select few.)
I do still add a few vegs, but not everyday, lots of days I just omit them. But when I add them my faves are mushrooms, as they lend an earthy flavour to meat, broccoli and cauliflower. And a little goes a long way. As to fruit I still indulge in an avocado on some days. It’s nice to eat chopped in chunks or mashed, then salted to go with meat, fowl or fish.
Real mascarpone (without all the junky fillers) is heavenly. The fake stuff isn’t too hard to find, but the real mascarpone seems to be sold only at Christmas time (here anyway).
I can see Aldi, one of my favourite shops, sell mascarpone. In terms of fillers, it has only one ingredient besides for cream, an acidity regulator: citric acid. I’ll add it to our christmas shopping list as am very keen to try it.
There is only proper mascarpone everywhere here except in a hypermarket - or I was lucky. Actually not as I managed to buy that accidentally (I do read labels but sometimes I forget and I had no idea not all thing with “mascarpone” written on it is mascarpone). It was awful, NOTHING like mascarpone. Very different texture, taste, everything. Such things upset me but I learned from it.
LIDL has normal mascarpone, Penny too, Tesco, yep, probably Aldi as well but I rarely go there as I just can’t visit all chains, 3-4 is more than enough at once and those are bigger favs. We have the place to buy sour cream, Gouda, butter… Sometimes it’s the price where one supermarket chain shines but it’s usually the taste and texture. I am quite choosy about my sour cream, for example, I want it creamy and sour and you would think most are like that, nope. Some aren’t sour, some are way too dry… And yes, every little shop has various kinds, sour cream is basic but some are way more expensive and I can find lovely ones among the cheapest ones, just not in a single supermarket.
I dropped mascarpone for some while as it’s expensive, not creamy enough and the smallest package is 250ml, it was always a pain to figure out what to do with so much… Yeah, there is cheesecake but my SO has cheaper, simpler desserts and actually, me too… We don’t really want cheesecake. We barely ever ate it anyway, no nostalgia factor.
And my fridge is full as is, I can’t buy absolutely everything at my monthly big shopping. Mascarpone is a bother and unneeded.
But yeah, it has its uses. My only carnivore dessert pancake uses it (but cream and quark probably would work too). It makes a nice fruity frosting too (that I totally can eat alone, it was amazing with carrot cake though. any kind, my SO’s “omg it has barely any DOUGH only dried fruits!” one and my low-carb one)… Still, not important at this point of our life. Even though it resembles a very nostalgic item from my childhood if I mix it with sour cream and flavor properly…
There are probably savory things with mascarpone but I don’t know any. I think. It screams dessert to me.
My friend can’t have sweeteners but still has desserts by adding vanilla instead.
Maybe work for you too.
My diet has become more low carb whole food than strictly keto, but I really appreciate how much more sensitive I’ve become to both sugar and salt. My indulgence is a third-cup of frozen blueberries, just nibbled plain. Used to love Sweet Tarts, now I find a berry hits the sweet-sour spot just as well. Or yes, absolutely, cream with anything. Frozen, in coffee, plain by the spoonful … I could definitely exist as a moo-tarian.