Keto, Anyone? II

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  • fdhunt1
    fdhunt1 Posts: 222 Member
    Looking for some ZERO carb fat bomb recipes. Any suggestions?
  • ikeandmike1212
    ikeandmike1212 Posts: 77 Member
    I have a fat bomb recipe and it's made with the alternative sweetener, Swerve. Carbs extremely low at .5gms per serving

    Cream Cheese & Lemon Fat Bombs

    2 lemons
    4 oz (1/2 cup) cream cheese
    1 stick unsalted butter
    3/4 cup coconut oil
    Sugar Alternative

    Melt the butter and the coconut oil on low heat. Add the juice from both lemons. Add the cream cheese, whisking until the cream cheese incorporates in nicely. It may take a few minutes. Add sugar alternative taste. Fill candy molds or muffin cups. Place molds on a plate or baking sheet; freeze for at least an hour.

    Yield: 25
    Nutrition each:
    Calories - 107
    Fat - 12.0 g,
    Sat. Fat. - 9g,
    Sodium - 15.4g,
    Carbs - .5g, and
    Protein - .3g
  • fdhunt1
    fdhunt1 Posts: 222 Member
    I'm all in - going to make them up tonight.

    Thanks Ikeandmike1212!!
  • ikeandmike1212
    ikeandmike1212 Posts: 77 Member
    fdhunt1 wrote: »
    I'm all in - going to make them up tonight.

    Thanks Ikeandmike1212!!

    I made a batch last night. I made half lemon, half lime...lemon is good...don't use lime...it doesn't get solid, even after hours of freezing.
  • ellahungerford
    ellahungerford Posts: 2 Member
    ikeandmike1212 wrote: »
    Yes.

    1) Following the recipe as written will make a small loaf, 8x4. Double all ingredients to make a 9x5 loaf.
    2) When measuring the flours,use a separate spoon to fill measuring cups; level off the top. If you dig into your flour, and pack the flour down, you will end up with more flour than the recipe calls for and your bread will be heavy.
    3) The recipe states to whip the egg whites to a soft peak; I whipped mine to the stiff peak stage. If you get any egg yolk in the whites, they won't fluff up like you want them to.
    Remember, the egg whites, cream or tartar and baking soda will provide the "rise" for the bread. Whipping the egg whites incorporates air, and using a food processor or mixer will deflate the eggs. When folding in the egg whites, do it as gently as possible.
    4) Every oven is different. Follow the time/temperature listed but check the bread toward the end of the baking time. Use a toothpick or bamboo skewer to check for doneness. If you are not sure it's done, a few extra minutes in the oven on this one is Ok. If you under cook the center will be eggy.

    When you make it, send us some pics!

    Thanks! I didn't get around to it this weekend, but am hoping to give a try sometime this week. Does it taste very almond-y? The recipe suggests adding stevia to balance the "eggy" taste...
  • ikeandmike1212
    ikeandmike1212 Posts: 77 Member
    I absolutely cannot deal with the taste of stevia so I didn't use it. If you make it correctly, I don't think it will taste eggy.
  • Denise20B
    Denise20B Posts: 4 Member
    Hi.....i started keto 9 days ago..i have a problem with never being hungry..i mean i dont have a taste for anything and meat or chicken no longer appeals to me...i force myself to eat my meals...anyone know what i can do about this....i never think of food and before i did often...then its like 8pm and didnt eat dinner yet and when i think of it..i dont feel like eating....what gives..is this normal?

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