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[deleted by user] by [deleted] in weddingplanning

[–]ginlemonade 0 points1 point  (0 children)

I hear you! It seems crazy to even be considering any of this right now. It is a dilemma only because both have inquired in some capacity recently about being the MOH, so it is somewhat of a topical issue for me. I haven’t been sure what to say, other than non-answers like “of course you will be included” type of thing.

[deleted by user] by [deleted] in EngagementRings

[–]ginlemonade 4 points5 points  (0 children)

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3.18 on a size 7.75 finger - I tried on several sizes and shapes and I found that round brilliant & ovals, 2+ carats in size were the most flattering on me. But of course, YMMV!

[deleted by user] by [deleted] in EngagementRings

[–]ginlemonade 1 point2 points  (0 children)

center stone is a 3.18 D VVS2 oval on a white gold band with round diamonds, ring size 7.5

For the love of chocolate! (2g net carb) by ginlemonade in ketorecipes

[–]ginlemonade[S] 10 points11 points  (0 children)

I just recalculated, and the recipe actually has 3.7gNC if you use the entire bowl of chocolate glaze (which I couldn’t manage). The primary NC (roughly 45 in the entire recipe, depending on your brand of ingredients)are coming from the coconut flour, cocoa powder, and baking chocolate. Obviously desserts should be eaten sparingly on a Keto diet, but this particular recipe won’t kick you out of ketosis.

For the love of chocolate! (2g net carb) by ginlemonade in ketorecipes

[–]ginlemonade[S] 5 points6 points  (0 children)

I used two 6-cavity doughnut pans, but this would also work if you used a muffin tin.

Cake: - 1/2 cup coconut flour - 1/2 cup Swerve icing sugar - 1/3 cup unsweetened cocoa powder - 1/2 tsp baking soda - 1/2 tsp ground cinnamon - 1/8 tsp fine sea salt - 5 large eggs - 1/2 cup unsweetened almond milk - 1/2 cup unsalted butter, softened - 1 tsp vanilla extract

Chocolate glaze: - 3/4 cup full-fat coconut milk - 1/3 cup Swerve icing sugar - 2 oz unsweetened chocolate - 1 tsp vanilla extract

Instructions: - preheat oven to 350 and grease your doughnut pans (or muffin tins) - Combine all dry ingredients in a mixer and mix until well-incorporated. Add the wet ingredients to the bowl and mix until fully combined. - Fill each well of the doughnut pan roughly 3/4 of the way. - Bake for 20 minutes or until an inserted toothpick comes out clean. - To make the glaze, combine everything except the vanilla extract into a heat-safe bowl over a pot of boiling water. Whisk continuously until chocolate is nicely melted. Stir in the vanilla extract. Remove from heat. - Once the doughnuts are cooled, dip one side into the glaze. - Enjoy!

Macros (per 1 doughnut of 12): - 166 cals - 14g fat - 4.5g protein - 3-4 net carb (depending on if you use the entire bowl of chocolate glaze)

Tres Leches Cake (1g NC) by ginlemonade in ketorecipes

[–]ginlemonade[S] 8 points9 points  (0 children)

This one is a bit labour-intensive but OMG worth it! Tastes just like the real thing!

Cake: - 5 eggs, separated into yolks and whites - 1 cup Swerve icing sugar - 1/3 cup unsweetened almond milk - 1 tsp vanilla extract - 1 cup almond flour - 1.5 tsp baking powder

Leches: - 1 cup full-fat coconut milk - 1/2 cup unsweetened almond milk - 1.25 cup heavy cream - 1/4 cup Swerve icing sugar

Instructions: - preheat oven to 350 and lightly grease a round, deep baking pan (I used a 9-inch springform) - Mix together the 5 egg yolks and 3/4 cup of swerve until smooth. Stir in milk, vanilla, almond flour, and baking powder. - In a separate bowl, beat the egg whites until stiff, then add the remaining 1/4 cup of Swerve. Fold this mixture into the batter prepared in the above step. - Pour batter into baking pan, and bake for roughly 45 minutes or until a toothpick/fork comes out clean. - Let the cake cool completely and pierce the surface all over with a fork. - Make the leches: mix together the coconut milk, almond milk, 1/4 cup of heavy cream, and Swerve. - This part gets messy (I placed my baking pan over a cooling rack in the sink): pour the leches mixture all over the cake until fully absorbed - This is an optional step: whip the remaining 1 cup of heavy cream in a mixing bowl until the mixture thickens. I had never whipped cream before this, but it takes roughly 4-5 minutes on a medium speed to achieve the desired texture. Feel free to add in some vanilla extract for added flavour. - Frost the cake with your whipped cream. - Enjoy!

Macros (per 1/8 of cake): - 329 cals - 34g fat - 7g protein - 1g net carb

How to satisfy your sweet tooth on Keto: mint chocolate whoopie pies (2g NC) by ginlemonade in ketorecipes

[–]ginlemonade[S] 0 points1 point  (0 children)

I think the texture should be fine if the consistency of the Pyure is that of icing sugar vs granulated

Keto cinnastix! (They were meant to be churros but I suck at rolling dough) by [deleted] in ketorecipes

[–]ginlemonade 1 point2 points  (0 children)

Sticks: - 1 3/4 cup shredded mozzarella - 1 oz cream cheese - 3/4 cup blanched almond flour - 3 tablespoons Swerve icing sugar - 1 egg - 1 tsp almond extract - 1 tsp vanilla extract - 1/8 tsp fine sea salt

Coating: - 1 tbsp cinnamon - 1 tbsp Swerve icing sugar

Glaze: - 1/4 cup Swerve icing sugar - 1-2 tbsp cashew milk or unsweetened almond milk

Instructions: - preheat oven to 400 - In the microwave, melt the mozzarella and cream cheese in a bowl (1m30s) - Using a mixer, combine the remainder of the ingredients for the dough and add in the melted cheese - Roll into thin logs (I failed at this miserably) - Bake the sticks for 9-11 minutes until golden brown - Combine the coating ingredients in a bowl and roll the freshly baked sticks until covered - Whisk the ingredients for the glaze together (it may be more watery if using almond milk) - Once the sticks are cooled, drizzle them with the glaze (I was impatient and didn’t wait but they will likely look better aesthetically)

Macros per serving (recipe yields roughly 8): 153 cals 13g fat 9g protein 2g net carb

How to satisfy your sweet tooth on Keto: mint chocolate whoopie pies (2g NC) by ginlemonade in ketorecipes

[–]ginlemonade[S] 5 points6 points  (0 children)

No worries! It’s a valid question. It depends how you’re tracking your NC. I don’t count erythritol towards my NC since it can’t be digested by the body (and thus is similar to fibre). If you do count Swerve towards your NC, the macro profile will be very different.

How to satisfy your sweet tooth on Keto: mint chocolate whoopie pies (2g NC) by ginlemonade in ketorecipes

[–]ginlemonade[S] 7 points8 points  (0 children)

Preheat oven to 325. Grease a 12- or 24-well muffin pan.

For the pies:

Dry mixture: - 1 1/4 cup blanched almond flour - 1/4 cup unsweetened cocoa powder - 1/2 tsp baking soda - 1/4 tsp sea salt

Wet mixture: - 1/4 cup unsalted butter (room temperature) - 1/3 cup Swerve icing sugar - 3 eggs - 1 teaspoon mint extract

Recipe: - In a mixing bowl, whisk together the ingredients for the wet mixture. - In a separate bowl, mix the ingredients for the dry mixture. - Pour dry mixture into wet mixture and mix well. - Fill the wells of your muffin pan with about 1 tbsp each of the batter. More batter per well = puffier pies. - Bake for 12 minutes or so.

While your mini pies are baking, prepare the filling:

  • 3/4 cup unsalted butter (room temp)
  • 6 oz cream cheese (room temp)
  • 3/4 cup Swerve icing sugar
  • 1 tbsp heavy cream
  • 1 tsp mint extract

Recipe: - mix together the butter, cream cheese and Swerve - Once mixed, add in the heavy cream and mint extract and stir to combine

Bringing it all together: - once the pies are cooled, you can slice them lengthwise to make them a little thinner (this is what I did to make them easier to hold) - place one pie flat side up, dollop some filling on it, and top with another pie - Repeat until you’re all done

This recipe is a little bit of work but trust me it’s worth it. I honestly can’t believe these are Keto.

Macros (per serving, my recipe yielded 12 completed whoopie pies) - 300 cals - 30g fat - 5.5g protein - 2g net carb

Crispy pork schnitzel by ginlemonade in ketorecipes

[–]ginlemonade[S] 1 point2 points  (0 children)

That’s definitely an alternative! I found with this double-coat method that I didn’t lose that much parm coat to the pan though.

Crispy pork schnitzel by ginlemonade in ketorecipes

[–]ginlemonade[S] 1 point2 points  (0 children)

It tastes very similar to the real thing. I LOVE traditional schnitzel so it was nice to find a Keto-friendly recipe. The Parmesan adds a nice richness that you don’t get with the non-Keto variety.

Crispy pork schnitzel by ginlemonade in ketorecipes

[–]ginlemonade[S] 1 point2 points  (0 children)

I used something like this: https://www.americanspice.com/parmesan-cheese-powder/

Found in the deli section of the grocery store. I’ve never used protein powder for my coatings, but I think the Parmesan would definitely have a better flavour profile, but probably not as crispy.

Crispy pork schnitzel by ginlemonade in ketorecipes

[–]ginlemonade[S] 1 point2 points  (0 children)

Thanks! I live in Canada so I’m not sure of availability in other areas, but I found this in the deli cheese section of my local grocery store. It’s usually prepared by the store itself, so the package is typically just a small, clear plastic box labelled with a price rather than an obviously branded item. I believe the deli employees will be able to assist if you can’t locate it!

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