I’ve posted a bacon fudge recipie here before. No dairy in that.
I’m on the road and can’t post it again right now, but if you search, you may be able to find it.
What Fat?
mtncntrykid
(Ron)
#22
@Anniegirl9
Bacon fudge:
1/2 cup bacon grease melted
1/4 cup cocoa butter
1/4 cup cocoa powder
3 tbs confectioners style erythritol
1 tsp vanila extract
1/8 tsp sea salt
Mix until erythritol is devolved.
Poor into silicone mold and let set in fridge for 1 hour.
Makes 4 3oz servings.
Recipie says to let come back to room temperature to eat, but I found I preferred right out of fridge. Room temp made them too greasy for my tastes.
KetoLikeaLady
(What The Fast?!)
#24
you can mix coconut butter + coconut oil + a flavored protein powder.
coconut oil + cocoa powder + a sweetener
I like fatty drinks like tea + coconut oil
find a lower carb nut butter (I like sunflower butter) + some combination of coconut oil and/or coconut butter
goldwingnut
#25
I’ve been making Avocado Oil Mayo, and I don’t care too much about the price. It is SOOOOOO good! Costco has a 1 Liter Bottle for just under 10 USD, and I also saw a 1.5 Liter Bottle at Walmart for just under 15 USD.
I slather mayo on lots of stuff, mostly hardboiled eggs lately. I do a mashed up egg, mayo, and Erythritol+Stevia sweetened Dill Pickle Relish. It tastes like devilled eggs, and is stupid easy. (HEAVY on the Mayo.)
I’ve been substituting bacon drippings for about a third of the Avo Oil in my recipe, added after the emulsion is already well formed with the Emulsion Blender.
1 Egg (right out of the fridge)
1 teaspoon Dijon Mustard
2-3 Tablespoons White Vinegar
1 Pinch of Sea Salt
1 Pinch of Pepper
2 Pinches of Garlic powder,
2 Pinches of Red Cayenne Pepper
3/4 Cup Avocado Oil
1/3 Cup Bacon Drippings, just warm enough to be liquid.
Lower your stick blender into the blender cup, and pulse a few times. Continue on (steady) and gradually lift the blender. After the emulsion forms, add the bacon squeezins and slowly incorporate in the emusion.
It is really good, but it’s a little thicker than common mayo texture.
goldwingnut
#27
It is good Diane. 3 T vinegar sounds like a lot, but it does help keep the consistency more like traditional mayo. It might be okay with 1 1/2, but the least I’ve tried is 2 Tablespoons. I had another recipe that was waaaaay to thick to be considered mayo. Still tasty, but more like a cheese spread in texture.
And the fats in this mayo are healthier than Industrial Seed Oils.
runswithdogs
#28
Avocado oil runs around £5 per 250ml here… which works out to about £20 a litre
And my luck with homade mayo is pretty crap… so if you work in the cost of throwing out a batch here and there…
goldwingnut
#29
No no no… NEVER pitch out a failed batch! Just make a new batch, then slowly drizzle the failed mayo into the successful batch…all the while continuing with the blender action. NO WASTE, ever.
I promise, it’ll work. Done it many times.
Your oil is pretty pricey, I agree. I feel fortunate to get mine for a reasonable cost.
Stan
runswithdogs
#30
Not when the eggs cooked it wont… yeah, really… & no, ive no idea how that happened but there was definatly scrambled eggs in sludge.
goldwingnut
#31
Oh.
Sorry…
Yeah, I don’t use anything other than raw eggs. So that is a different story right there.
runswithdogs
#32
Oh it started out raw, it just wouldent thicken and I think my hand blender was overheating or something because suddenly it was obviously no longer raw…