Everyone freaks out on me

I can’t remeber if I mentioned it an another thread, but since I’m here:

I’ve settled in around 190 pounds (down from 247-ish).


I hit that 190 mark around June and I’ve stayed there since - give or take a pound or two, but that’s normal variance.

I have bacon and eggs and sometimes an avocado for breakfast pretty much every day. Plus a black coffee.
I take a lunch to work now. It’s usually some sliced meat like porchetta, mortadella, capicolla, or salami, and some cheese, some pickles, and some low carb peanut butter cookies that my wife makes. I usually have another cup or two of coffee while at work as well as a sparkling water with lunch and a water bottle or two.
Dinner varies, but ribs, chicken wings, steak, meatloaf, bacon explosion, plus a salad is most common. Dinner is where I slack off the most because if the ribs have bbq sauce in them, I don’t care about the carb count.

I had my blood work done in June and my doctor said, “I have zero concerns now.” The only question he had was around whether or not I could keep it up.
I’m due for another blood work, if I want. He gave me the requisition in case I wanted to check and see how I’m doing.
 
And actually I came in here to post this. I was going to put it in the Bullet Proof Coffee thread, but that felt like too much of a hijack.

Low Carb Keto Brownie Cheesecake
Prep Time 20 minutes Cook Time 70 minutes Serves 10 servings
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A creamy keto vanilla cheesecake filling atop a rich brownie crust. Two desserts in one! Low Carb and Gluten-Free

Ingredients
Brownie Base

1/2 cup butter
2 oz unsweetened chocolate, chopped
1/2 cup almond flour
1/4 cup cocoa powder
pinch salt
2 large eggs
3/4 cup Swerve Sweetener
1/4 tsp vanilla extract
1/4 cup walnuts or pecans, chopped
Cheesecake Filling

1 lb cream cheese, softened
2 large eggs
1/2 cup Swerve Sweetener
1/4 cup heavy cream
1/2 tsp vanilla extract

Directions
For the brownie base, preheat oven to 325F and butter a 9-inch springform pan. (if your springform pan is prone to leaking oil, place it on a cookie sheet)
In a microwave safe bowl or glass measuring cup, melt butter and chocolate together in the microwave in 30 second increments. Whisk until smooth. Alternatively, you can melt them together over low heat in a small saucepan.
In a small bowl, whisk together almond flour, cocoa powder and salt.
In a large bowl, beat eggs, Swerve and vanilla until smooth. Beat in almond flour mixture, then butter/chocolate mixture until smooth. Stir in nuts.
Spread evenly over bottom of prepared pan. Bake 12 to 18 minutes until set around edges but still soft in the center. Let cool 15 to 20 minutes.
For the filling, reduce oven temperature to 300F.
In a large bowl, beat cream cheese until smooth. Beat in eggs, Swerve, cream and vanilla until well combined.
Pour filling over crust and place cheesecake on a large cookie sheet. Bake until edges are set and center just barely jiggles, 35 to 45 minutes. Remove from oven and let cool.
Run a knife around edges to loosen and then remove sides of pan. Cover with plastic wrap and refrigerate at least 3 hours.
Serve with sugar-free chocolate sauce, if desired.
Recipe Notes
Serves 10. Each serving has 6.71 g of carbs and 2.51 g of fiber. Total NET CARBS = 4.21 g.

Food energy: 381kcal Total fat: 33.62g Calories from fat: 302 Cholesterol: 156mg Carbohydrate: 6.71g Total dietary fiber: 2.51g Protein: 8.68g
 
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