I think you can pick out July 17...
Like a number of my Twitter buddies, I have been following a version of the ketogenic diet since July 17. Pediatricians often hear about this as a treatment for seizures in children; however, eliminating high-glycemic index carbohydrates from the diet makes the fat practically melt off some people. You can read more about the basics here. One of the challenges of the plan is to find foods that replace your favorite high-carb munchies with something healthier. Over the weekend, a bunch of us got to talking about this on Twitter. I mentioned this creation of mine and promised to blog it.
I purchased a couple of #ketolife cookbooks to start. This gave me ideas for how to achieve flavors and textures associated with forbidden carbs. Love breaded pork chops cooked with Shake-n-Bake? A mixture of almond flour and ground up pork rinds will give you the same texture! Barbeque pork rinds provide a similar flavor! (BTW, the cookbook used this mixture to crispy coat orange chicken).
Sweet things can also be a challenge. One of the cookbooks I bought included Triple Layer Fat Bombs. The layers included a mixed nut-butter bottom, a cream cheese middle, and a chocolate topping. They were frozen, and the nut-butters never really firmed up for me, while the topping layer got rock hard. After playing around with the perfectly textured middle bit, I came up with a chocolate cheesecake dessert.
The most important tool for this dish is a silicone mini-muffin tin. MIne is by Wilton and available at Bed, Bath, and Beyond. You will never get the finished product out of a traditional tin.
Frozen Chocolate Cheese Treats
6 oz cream cheese, divided
6 Tablespoons erythritol, divided
3+ Tablespoons heavy cream, divided
1 teaspoon unsweetened cocoa
- Divide cream cheese equally between two small bowls.
- Add 3 Tablespoons of erythritol to each bowl.
- Add 1 Tablespoon of heavy cream to one bowl and mix well. If sweetener does not dissolve easily, add a bit more cream and continue mixing.
- Add 2 Tablespoons of heavy cream and the cocoa to the other bowl and mix well. A bit of additional cream may be necessary for the mixture to be smooth.
- Divide the white mixture among the twelve mini-muffin cups. This mixture is thick; after dividing it, scoot the pan back and forth on the counter so the contents level out (see photo).
- Top the cups off with the chocolate mixture. Don't forget to lick the bowl.
- Freeze overnight.
- To serve, pop out of the muffin cup and let it warm up for a few minutes.
Serving Size: 1 Treat * Calories: 38 * Fat (g): 4 * Carbohydrates (g): 0.3 * Protein (g): 0.5
I have entered these into the Lose It! database for tracking purposes. I hope you enjoy them as much as I do.