What are you eating right now?

Sardines or Kippur is funner to leave in the back of someone's car on a hot day. Bacon 🥓 on a smoker with apple juice in the hydrating pan is good anyday. Im not eating anything and its coming around to results and on this forum we are a facts and numbers peoples and my digital scale tells me my truth by its display. Over 20 pounds, my skin is getting better and things are looking up! Will have to develop a plan for the next fifty.

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Sardines or Kippur is funner to leave in the back of someone's car on a hot day. Bacon 🥓 on a smoker with apple juice in the hydrating pan is good anyday. Im not eating anything and its coming around to results and on this forum we are a facts and numbers peoples and my digital scale tells me my truth by its display. Over 20 pounds, my skin is getting better and things are looking up! Will have to develop a plan for the next fifty.

View attachment 332686
Way to go!
 
How many grams of carbs in the corner piece? And recipe please
Sugar-Free No-Bake German Chocolate Pie
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Decadent, Nutty & Loaded with Coconut Pecan Goodness — Zero Sugar!
⭐


Chocolate Crust Base:
1 cup (100g) almond flour
3 tbsp unsweetened cocoa powder
3 tbsp melted butter
2 tbsp monk fruit sweetener w/allulose
Pinch of salt

Chocolate Filling:
8 oz (225g) cream cheese, softened
1/2 cup (120ml) heavy whipping cream
3 tbsp powdered monk fruit sweetener
3 tbsp unsweetened cocoa powder
1 tsp vanilla extract
2 oz (55g) sugar-free dark chocolate, melted (like Lily's)

Coconut Pecan Topping:
1/2 cup (45g) unsweetened shredded coconut, toasted
1/2 cup (55g) pecans, roughly chopped and toasted
3 tbsp allulose
2 tbsp butter
2 tbsp heavy whipping cream
1/2 tsp vanilla extract

Instructions:
Mix almond flour + cocoa powder + melted butter + monk fruit sweetener + salt until crumbly
Press firmly into 9-inch pie dish covering base and sides, refrigerate 20 minutes until firm
Beat cream cheese + monk fruit sweetener until fluffy
Add cocoa powder, vanilla, melted chocolate — mix until smooth and dark
Add heavy cream, beat until thick and mousse-like
Pour chocolate filling into chilled crust, spread evenly
Refrigerate 30 minutes while making topping
In small saucepan melt butter + allulose over medium heat 2 minutes
Add heavy cream + vanilla, stir until thick and golden, 3 minutes
Remove from heat, fold in toasted coconut + pecans
Spread coconut pecan topping over chocolate filling evenly
Refrigerate minimum 2 hours until fully set
Slice and serve chilled

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Tips:
Toast coconut and pecans for deeper richer flavor
Use full fat cream cheese for best texture
Store in fridge up to 5 days

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Nutritional Info (per slice, ~10 slice in a 9" round pan):
Calories: ~295 | Net Carbs: ~4g | Protein: ~5g | Fat: ~27g | Fiber: ~3g | Total Carbs: ~7g
 
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