Coffee!
shaybosh
Posts: 50 Member
What do you put in your coffee?
Before switching to low-carb, I used 2 splenda and 4 flavoured creamer. I switched from splenda to xylitol since it's high fibre and has 0 net carbs, but what can I use instead of creamer?! I switched to sugar-free and measure out 3 tablespoons, so now my coffee is 3 net carbs instead of 10. but 2 cups a day is still 6 net carbs!
I know whipping cream can be carb free, but it's also high in fat.
are there any better options anyone has found? either store-bought or recipes for homemade flavoured creamer?
Before switching to low-carb, I used 2 splenda and 4 flavoured creamer. I switched from splenda to xylitol since it's high fibre and has 0 net carbs, but what can I use instead of creamer?! I switched to sugar-free and measure out 3 tablespoons, so now my coffee is 3 net carbs instead of 10. but 2 cups a day is still 6 net carbs!
I know whipping cream can be carb free, but it's also high in fat.
are there any better options anyone has found? either store-bought or recipes for homemade flavoured creamer?
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Replies
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Sooooo, high fat is typically the plan.
You could use half n half.
I use MCT oil and butter personally and weaned myself off sweetener completely.
Why are you avoiding fat?
http://community.myfitnesspal.com/en/discussion/10107242/the-skinny-on-fat-silencing-your-fear-of-dietary-fats?new=15 -
I usually use 1 tablespoon of cream and about 2-3 tablespoons full cream milk. And stevia mixed with some erythritol.
Fat is a good thing though. It's what satisfies and fuels the body on a low carb diet.2 -
I have 2 T of heavy whipping cream in each cup. It is amazing
I used to do Splenda too, but got off all artificial sweetener in April. I don't even miss it - it's amazing how low carb can change your tastes!3 -
I use liquid sucralose and heavy whipping cream.2
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HWC or unsweetened almond milk always, and Erythritol if I want it a bit sweeter at any given time.4
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Bulletproof for me or today I tried something that one of my IG connections is doing. Egg latte. Coffee, butter, small egg, blend in my blender. It is really good!2
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I use hwc and tbsp. of coconut oil and if I want ice coffee I add ice cubes and mix in my nutra bullet This fills me up all morning and I don't eat lunch til about 2pm3
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Fat is our friend! And fuel on low carb so do not be afraid
I do bulletproof coffee every morning that subs for breakfast because it's so filling. It's coffee, hwc, coconut oil, butter and liquid stevia blended up, so delicious! 3 -
I've got my macros set to 50% fat, so not avoiding it at all!
I think I'll try HWC in my next cup
Thanks everyone!4 -
I've actually managed to like BPC now. I'm not entirely sure how...
I'm what's known as a "supertaster." That is, I'm super-sensitive to certain foods with certain bitter qualities. For example, grapefruit is bitter as hell to me. I'd rather eat a lemon. Kale is so bitter to me that even a single leaf in a smoothie will make the entire thing bitter (even a chocolate and peanut butter smoothie, despite peanut butter tending to be the dominant flavor).
As for coffee, that meant that until about two years ago, I didn't even know there were different tastes to it. To me, all coffee was the same -- bitter. There was no difference between Arabica or Mongolian or Brazilian or even among those so-called "flavored" coffees (though I might be able to get hints of the intended flavor).
Then, I started toying around with additives. I experimented with the egg coffee recipe from Mark Sisson's website, and found that there was something about 3 whole eggs, half a teaspoon of sugar (interestingly, leaving the sugar out, or using an artificial sweetener left the coffee tasting flat, the sugar brought out all the other flavors, similar to what salt is usually used for), a dash of cinnamon, half a teaspoon of vanilla, and maybe a little cocoa powder that managed to neutralize the bitter flavor.
I finally understood what people were talking about when they were talking about different coffee flavors!
Perhaps it's because I now know what flavors are there, and my brain can "tune out" the bitter compounds and focus on those flavors. I don't know. I do know that I can't do it with all of the coffees, and I have to either cold brew or use the single-cup setting on my maker (yeah, I have a fancy hybrid one), because the extra heat from the carafe warmer brings out the bitterness too much, but I can do it with some.
So, for a while, I was doing heavy cream and a little bit of sugar (non-sugar sweeteners taste awful in coffee to me, so it's the real thing or bust, but I try to limit it). Then, I decided to try original recipe Bulletproof Coffee -- butter and coconut oil, and nothing else. Strangely enough, I found that I actually liked! Again, it only works with certain coffees, and it can't be made in a carafe, but it works! And it fills me up until like 3pm.3 -
I am also a Bulletproof Coffee person, though I use Nutria Vegan Shortening (coconut oil and red palm oil) instead of coffee and coconut oil. I do add a bit of almond coffee creamer, and this doubles as breakfast for me. I generally get about 4 hours of satiety from BPC.1
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Jamaica Blue Mountain Coffee Blend from Costco. A dollop of whipping cream. No sweetener and at times I drink it black.1
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BPC here - I've gone from 1/4 cup HWC, about 10 packets of sweetener and 1/2 T of butter and 1/2 T of coconut oil to what I'm drinking right now - No HWC, 4 packets Stevia, 1 T butter, 1 T coconut oil. I expect by this time next week - No sweetener! I'm starting to like the taste of coffee - very slowly but surely. This is a big deal because I hated coffee before unless it was laced with enough real sugar and chocolate to rival a Hershey bar.5
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2 to 2.5 tbsp heavy whipping cream and 1 packet of Sugar Twin - YUM! I need a bit of sweet in there, but not a lot. Its worth the little tiny bit of carb to me.1
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Decaf for me. I drink it all day long and often times as a dessert in the evening. I tend to be one who enjoys "drinking their calories" in the form of coffee. My mugs are either with coconut oil (frothed in the magic bullet) or heavy whipping cream. Nearly always a few drops of stevia and I never double up to more than a tablespoon of the oil or cream cuz...calories. Maybe some day I'll start drinking plain water all day instead. No i won't. Fleeting thought.4
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Heavy whipping cream. No sweetener. It's my breakfast daily. I snack on iced coffee with a splash of cream or half and half, whatever the coffee shop has.0
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erythritol/xylitol where can find these sweetners from and what do they look like? Help please. Also anyone know where to find a great variety of torani syrups? I am specifically looking for the Cinnamon Brown Sugar and Toffee...
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Amazon for all of the above, @mskeyaj - just know that sucralose in the torani syrups can cause reactions for some.2
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I usually drink coffee for breakfast on weekdays - 4 "cups" (a cup of coffee according to coffee maker seems closer to 6 oz.) of coffee. I'll put that in the blender with 1 scoop protein powder, 2 tsp. fiber, 2 Tb. butter, 1 Tb. MCT oil, and 1 Tb. HWC. Blend it and put it into my Yeti cup/mug as I head out the door for work.
More recently, I've been doing a similar concoction in the evening or at lunch. I wouldn't do more than 3 per day, but lately have been doing 2. I'll probably cut back to 1 coffee (3-4 cups, depending on your definition of cup) with additives next week.0 -
Strong coffee Americano made in my Aeropress with a mixture of 18% coffee cream and whipping cream, plus stevia. I've learned to like my coffee less sweet than I used to and now stevia alone works, where before I always added a bit of sugar in the past.0
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Does anybody here find that sometimes it kick starts your hunger rather than helps it?
I normally use 1-2 Tbsp Coconut Oil and 2-3 Tbsp HWC.1 -
Dragonwolf wrote: »I've actually managed to like BPC now. I'm not entirely sure how...
I'm what's known as a "supertaster." That is, I'm super-sensitive to certain foods with certain bitter qualities. For example, grapefruit is bitter as hell to me. I'd rather eat a lemon. Kale is so bitter to me that even a single leaf in a smoothie will make the entire thing bitter (even a chocolate and peanut butter smoothie, despite peanut butter tending to be the dominant flavor).
As for coffee, that meant that until about two years ago, I didn't even know there were different tastes to it. To me, all coffee was the same -- bitter. There was no difference between Arabica or Mongolian or Brazilian or even among those so-called "flavored" coffees (though I might be able to get hints of the intended flavor).
Then, I started toying around with additives. I experimented with the egg coffee recipe from Mark Sisson's website, and found that there was something about 3 whole eggs, half a teaspoon of sugar (interestingly, leaving the sugar out, or using an artificial sweetener left the coffee tasting flat, the sugar brought out all the other flavors, similar to what salt is usually used for), a dash of cinnamon, half a teaspoon of vanilla, and maybe a little cocoa powder that managed to neutralize the bitter flavor.
I finally understood what people were talking about when they were talking about different coffee flavors!
Perhaps it's because I now know what flavors are there, and my brain can "tune out" the bitter compounds and focus on those flavors. I don't know. I do know that I can't do it with all of the coffees, and I have to either cold brew or use the single-cup setting on my maker (yeah, I have a fancy hybrid one), because the extra heat from the carafe warmer brings out the bitterness too much, but I can do it with some.
So, for a while, I was doing heavy cream and a little bit of sugar (non-sugar sweeteners taste awful in coffee to me, so it's the real thing or bust, but I try to limit it). Then, I decided to try original recipe Bulletproof Coffee -- butter and coconut oil, and nothing else. Strangely enough, I found that I actually liked! Again, it only works with certain coffees, and it can't be made in a carafe, but it works! And it fills me up until like 3pm.
I've been seeing comments about people adding a pinch of salt to their coffee to combat the bitterness0 -
Does anybody here find that sometimes it kick starts your hunger rather than helps it?
I normally use 1-2 Tbsp Coconut Oil and 2-3 Tbsp HWC.
It could be a digestive enzyme thing related to the HWC (casein).
Try without cream or maybe try with CO and butter instead of cream and see if it makes a difference. There's still some casein in butter, but not as much. But you don't have to use bitter. It just helps if you need the creamy texture.1 -
Dragonwolf wrote: »I've actually managed to like BPC now. I'm not entirely sure how...
I'm what's known as a "supertaster." That is, I'm super-sensitive to certain foods with certain bitter qualities. For example, grapefruit is bitter as hell to me. I'd rather eat a lemon. Kale is so bitter to me that even a single leaf in a smoothie will make the entire thing bitter (even a chocolate and peanut butter smoothie, despite peanut butter tending to be the dominant flavor).
As for coffee, that meant that until about two years ago, I didn't even know there were different tastes to it. To me, all coffee was the same -- bitter. There was no difference between Arabica or Mongolian or Brazilian or even among those so-called "flavored" coffees (though I might be able to get hints of the intended flavor).
Then, I started toying around with additives. I experimented with the egg coffee recipe from Mark Sisson's website, and found that there was something about 3 whole eggs, half a teaspoon of sugar (interestingly, leaving the sugar out, or using an artificial sweetener left the coffee tasting flat, the sugar brought out all the other flavors, similar to what salt is usually used for), a dash of cinnamon, half a teaspoon of vanilla, and maybe a little cocoa powder that managed to neutralize the bitter flavor.
I finally understood what people were talking about when they were talking about different coffee flavors!
Perhaps it's because I now know what flavors are there, and my brain can "tune out" the bitter compounds and focus on those flavors. I don't know. I do know that I can't do it with all of the coffees, and I have to either cold brew or use the single-cup setting on my maker (yeah, I have a fancy hybrid one), because the extra heat from the carafe warmer brings out the bitterness too much, but I can do it with some.
So, for a while, I was doing heavy cream and a little bit of sugar (non-sugar sweeteners taste awful in coffee to me, so it's the real thing or bust, but I try to limit it). Then, I decided to try original recipe Bulletproof Coffee -- butter and coconut oil, and nothing else. Strangely enough, I found that I actually liked! Again, it only works with certain coffees, and it can't be made in a carafe, but it works! And it fills me up until like 3pm.
I've been seeing comments about people adding a pinch of salt to their coffee to combat the bitterness
The butter I get is salted Amish style roll butter. There's already no lack of salt for that purpose.
But yeah, I've tried that in the past, before we started getting the roll butter. Still doesn't work for me.2 -
All I put in my coffee is one tbsp of double cream. I'm not a BPC fan, I'd rather eat my breakfast than drink it, though the taste is fine (tried it once).2
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Shadowmf023 wrote: »I usually use 1 tablespoon of cream and about 2-3 tablespoons full cream milk. And stevia mixed with some erythritol.
O, wise pleasure hound, why are you depriving yourself?
Save the milk for a kitty treat and replace with HCW, then flog the stuff into submission!
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Shadowmf023 wrote: »I usually use 1 tablespoon of cream and about 2-3 tablespoons full cream milk. And stevia mixed with some erythritol.
O, wise pleasure hound, why are you depriving yourself?
Save the milk for a kitty treat and replace with HCW, then flog the stuff into submission!
I put a tbsp of whole milk in my tea, the taste of double cream is just too overwhelming for the delicate taste... we all have different preferences 3 -
@RalfLott - you know most cats are actually lactose intolerant by nature, right? That even though they love milk, that it's terrible for them, right??? Just like us humans and sugar/wheat/grains! LOL2
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