[Mike Nolan]

A serving is 1/8 of the pie, and the Keebler Graham Cracker crust is 14 carbs per serving while the Diamond pecan crust was 9 carbs per serving. But if I had used a cup of sugar instead of allulose, that would have meant the filling was 30 carbs per serving vs 3 carbs per serving for the one I made using allulose.

A crust made with almond flour might be a little lower in carbs than the pre-made pecan one. (My son does them sous vide in individual jars so they're pre-portioned, but he leaves out the crust completely.)

And if I had made a NY cheesecake in a 10 inch springform pie, it would have had twice as much filling, but with smaller slices that might have pretty much evened out.

[Mike Nolan]

Here's a slice of the cheesecake. A bit soft, the recipe said it comes in somewhere in between a Jello no-bake cheesecake and a baked NY style cheesecake, and that's accurate. If I had added cornstarch or some other gelling agent such as xanthan gum, it would be thicker, but I don't really think it needs that. We sliced up a strawberry to put on top, that added another carb.

The Diamond pecan crust, which made up 2/3 of the carbs, is pretty good, too. So this satisfies the 'cheesecake urge'.

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[Mike Nolan]

I made a no-bake keto-friendly cheesecake using a Diamond pecan pie shell and a filling made with allulose that was cooked in a sauce pan. Looks like 1/8 of a pie will be about 12 carbs. I'll post pictures tomorrow after it sets.

[Mike Nolan]

We had onion soup for supper, but instead of parmesan crisps I took some parmesan cheese and made my own crisps.

[Mike Nolan]

We had salads again tonight.

[Mike Nolan]

We had salads with tuna fish, tomatoes, and olives, and a slice of apple pie.

[Mike Nolan]

My understanding of brownies is that there are two ratios to watch:

fat to sugar
fat to flour

Playing with the fat/flour ratio moves you along the fudge-like/cake-like scale. At the extreme end of this scale is the so-called Katherine Hepburn brownie recipe, which has almost no flour in it, and is almost like a piece of fudge.

The fat to sugar ratio moves you along the tenderness/crispness scale, although IMHO that's more noticeable in cookies than in things baked in a pan, because cookies can spread out.

Changing from 11 to 7 tablespoons of butter may not have been enough of a difference to be readily apparent, but they'd probably be a little more cake-like, meaning they might have raised more.

The type of fat you use in brownies is another factor, butter-based ones tend to be softer and have a nicer sheen on the top than oil-based recipes.

[Mike Nolan]

We're having steaks tonight, with sauteed mushrooms and (possibly) a small baked potato.

[Mike Nolan]

We're having mozzarella crust pizzas again, this has become our 'go to' meal, like macaroni and cheese used to be.

[Mike Nolan]

We had big salads for supper, with some bacon and hard boiled eggs.

[Mike Nolan]

Personally, I'm of the opinion that nothing is forever on the Internet, unless it's something you're trying to get rid of. 🙂

[Mike Nolan]

Zen said she had a copy of all the recipes, but she hasn't responded to any of my emails about them and the site that she set up seems to have disappeared now. Is anybody still in touch with her?

[Mike Nolan]

I'm making another batch of baked custard today. I think we're having left-over coq au vin for supper.

[Mike Nolan]

We had French Onion soup again on Saturday.

[Mike Nolan]

We had onion soup from the freezer.

There are frost warnings out for parts of SE Nebraska tonight and the low on Sunday is currently forecast to be 29. BRRRRR! And just a few days ago it was in the high 80's here.

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