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The chocolate custards separated a little, maybe the cocoa wasn't sufficiently mixed in. I may try making them with melted chocolate next time, that is the more traditional way to make them.
As I continue to work on sorting through the freezer, I'm finding a lot of stuff to throw out or eat. I've got a lot of apple pie filling I need to find a use for. Pie crust isn't too bad in carbs, but the pie filling made with sugar is pretty high, though I may try making a batch with allulose in the fall.
Tonight we had vegetable beef soup from the freezer.
I also made another batch of custard, with a tweak in the recipe (more cream and more egg), and I made half of them as chocolate custard, though I'm tempted to call them pot de creme, since they've got a lot of cream in them.
The egg roll in a bowl recipe sounds interesting. With a few tweaks (like no garlic) it'd work for us and be pretty keto-friendly, too. I might use ground pork or ground beef, though.
I was wondering if maybe that chicken was frozen when it went in the rotisserie.
I've been making a low-carb baked egg custard using a 1-3 ratio of cream and water in place of the milk and allulose instead of sugar. A little extra vanilla improved them. They appear to be 1 carb, with 9 g of fat and 3 g of protein, but I'm not counting the allulose. (Technically it should probably be added and then subtracted out at the bottom of the nutrition statement, like erythrytol is.)
I've also been making blueberry mini-muffins that appear to be about 2 carbs each (not counting the allulose), 5.8 grams of fat and about 2 grams of protein. I want to make it a few more times before I post the recipe here. They freeze well. I'm going to try making some with some semi-sweet chocolate in them, too. 40 grams of the Callebaut chocolate callets is 22 carbs, so that means 5 of them is around 2 carbs.
My wife was watching ads for Quest keto-friendly foods, so I picked up an assortment of them at the store today.
The 'smores one was a disappointment, a good marshmallow taste, a hint of graham cracker and an even smaller hint of chocolate. Odd mouth feel, though. (But I think most protein bars have that problem.)
The peanut butter cups got a more mixed review, we both thought they tasted like they had some coffee in them, though it isn't explicitly in the ingredient list unless it's under 'natural flavors'. I'm not sure they're good enough to justify buying them very often.
So far the best things we've found for snacks in stores are the keto snack (mostly nuts) mix at Costco and the parmesan crisps at Sams. (There are multiple companies that make parmesan crisps, in an assortment of flavors, though a few of them have garlic so those are out for us.) The parmesan crisps are very good substitutes for the stale bread in French Onion soup, and I suspect they'll be good in other soups, too.
We split the last of the onion soup and then had salads. When I was cleaning out the freezer I found some frozen vegetable beef soup, so that'll be on the menu in the next day or two.
I'm getting ready to make a big pot of beef stock.
We probably have rotisserie chicken about once every other month, these days always from Sams. We didn't like the spices in the Costco one, though I've seen multiple online sources claiming the Costco one is better. I've usually found the hot foods at Whole Foods to be disappointing.
Never had one that was underdone, though. I would certainly let Whole Foods know, there could have been an equipment issue.
I usually buy the one that has the darkest skin, figuring it is fully roasted.
We had French Onion soup again.
I'm making another batch of custard tonight. We're going through them pretty quick, they're keto-friendly if you make them with allulose.
I've been defrosting a freezer the last two days, and I found a container of my onion soup, so we tried an experiment with French Onion Soup tonight, we used some parmesan crisps that they sell at Sams that are virtually carb-free, 19 of them is one carb. We used a half-dozen of those in place of the stale bread that traditionally goes on top, with whole milk mozzarella on top of that.
We tried one small test bowl, and both of us liked it well enough that we had full bowls of it (with one half using parmesan crisps and the other using a 25 gram slice of bread, just to complete the comparison test) for supper.
I need to work out the carbs on the soup, if you look onion soup up on the web you'll get numbers all over the map, from 8 carbs to over 45. My guess is the latter is assuming a big hunk of stale bread on top. I'm currently coming up with about 25 carbs/bowl, but I think that's probably overstating it a bit. But the ketogenic diet book I bought a while back has some sample meal plans and some of the dinners are in the 45-65 carb range, so a 35-40 carb meal is doing OK.
We had less than half of the soup from the freezer, so we've got another French Onion Soup dinner coming in the next few days. Yummy and probably reasonably keto-friendly. (I'll know for sure in the morning when I check my ketones.)
Gruyere cheese is traditional for French Onion Soup, but I've seen recipes that use paremesan or mozzarella. I've also used a four-cheese blend that we used to get at Sams that they sadly no longer carry, and I've used havarti with some mozzarella on top (because havarti will melt but it won't brown).
I'm baking one loaf of semolina bread, shaped longer than normal so each slice has a small cross section area, meaning fewer carbs. (We use the 50% rule on most breads, weigh it in grams and divide by 2 and that'll be within a few carbs.)
I'm making Swiss Steak for supper tonight, we'll probably have it with cauliflower rice, that's kind of been our go-to replacement for pasta, rice or potatoes.
Do they call it the 'bake of the year' because it takes a year to clean up afterwards?
We're making up for yesterday with cheese souffle tonight, under 4 carbs/serving.
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