[Mike Nolan]

We're having more of the cantaloupe and salami, Diane bought a HUGE cantaloupe at a fruit stand, probably at least 3 meals worth.

[Mike Nolan]

I'm making more custards and a batch of barbecue sauce that should be pretty keto-friendly, made with Heinz no-sugar-added Ketchup and allulose. I think it'll be under 1 carb per tablespoon depending on how much I reduce it.

[Mike Nolan]

We had cantaloupe with salami tonight, and I had a salad with the first pickings from the Aerogarden I planted recent.

[Mike Nolan]

I'm thinking of making peanut butter chocolate fudge bombs tonight.

[Mike Nolan]

Interestingly enough, the fathead dough pizza I made, using mostly almond flour, tastes less almondy when it has been reheated.

I have a bag of the King Arthur Keto Wheat Flour Blend but haven't used it for anything yet. I may try it on the fathead pizza dough, 1 cup is 56 carbs (16 net carbs) compared to 95 carbs (92 net) for AP flour. The almond meal/VWG mix I used in the fathead dough the other day works out to 46 carbs (34 net). My wife counts total carbs, she thinks that works better for computing insulin doses, I look at net carbs.

[Mike Nolan]

Probably a sandwich for me tonight, Diane is having a burrito, but she only eats a small portion of the tortilla. She tried the Mission low-carb tortillas, wasn't impressed with them, they're not very flavorful and the texture is off a bit, too.

[Mike Nolan]

I made a fathead dough pizza tonight, looks good, will report on taste later.

Update: Fathead dough is a combination of cheese (often both mozzarella and cream cheese), almond flour and egg. I subbed some of the almond flour for a tablespoon of vital wheat gluten.

Toppings were tomato sauce, mozzarella, mushrooms, artichoke hearts and salami.

I thought the almond taste was still a bit too forward, but the texture was very pizza-like. Fiddling with the flours further might improve it, so this is a qualified win, worth at least one more tweak. We ate 2/3 of it, I'll probably have the rest for lunch tomorrow. 6 slices, 10 carbs (6.4 net) per slice, including toppings.

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[Mike Nolan]

We had Reubens tonight.

[Mike Nolan]

I had a salad with Thousand Island dressing and some ham. Diane had some cheese and fruit, she's a bit tired of salads.

[Mike Nolan]

The bottom of the latest batch of peanut butter cookies are overbaked and the centers are underbaked. I think it has to do with the browning temperature of allulose, which appears to be a lot lower than that of sucrose. Glucose and fructose have the same chemical formula as allulose C6H12O6, sucrose is C12H22O11.

Here are the browning (caramelization) temperatures usually given for various sugars:

Fructose: 221F
Glucose: 302F
Galactose: 320F
Sucrose: 338F
Maltose: 360F

I've only found one source for the browning temperature of allulose, but it say it is 300F, which would mean using allulose is going to require changes in oven temperature and baking time, among other things. (Not using a dark baking surface is probably another requirement, I might have to use an airbake pan instead of a silpat.)

For the time being, I'm going to go back to the original recipe, they're under 10 carbs each and if I make them a little smaller they'd be even lower.

[Mike Nolan]

I'm making custard this evening and possibly a small batch of peanut butter cookies using a different recipe than the one I tried the other day, a simpler one.

[Mike Nolan]

I had a ham sandwich, Diane is having a salad.

[Mike Nolan]

We had salads with fresh Thousand Island dressing. Diane had tuna on hers, I had some ham with mine.

[Mike Nolan]

I made a batch of peanut butter cookies using vital wheat gluten instead of flour and allulose instead of sugar, adding a tablespoon of molasses to give it a 'brown sugar' taste.

They got brown faster than the original recipe, I don't know if that's due to the allulose or the VWG, possibly both. I'll update this note when they're cool enough to test.

They're overbaked on the bottom, I should have taken them out sooner, but the bigger problem is that you can't taste the peanut butter--at all! This one was a failure, I don't know if increasing the peanut butter would improve them, but I'm not likely to try it again very soon. Might need something lighter than VWG, like maybe some bamboo fiber. I don't know if some whey isolate would help by adding lightness. Another possibility is that it may need the sweetness of sugar to bring out the peanut butter taste, and allulose is only 75% as sweet as sugar. (I used 1-1 in the recipe.)

[Mike Nolan]

I had the last of the stir fry tonight, Diane had a takeout burrito but didn't eat most of the tortilla to save on carbs.

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