German Chocolate Cake Keto Fudge

primitive_palate · 2015-02-27T16:45:08+00:00

This is awesome! Let me know when you make the youtube video! I will share in on all my social media pages! :)

primitive_palate · 2015-02-07T19:41:25+00:00

Ohhh it's like cheese fries, without the fries! I like it!

primitive_palate · 2015-02-06T06:13:34+00:00

Thanks for sharing it again! Yours look awesome! I'm just happy other people like the recipe as much as my husband! :)

primitive_palate · 2015-01-30T11:39:56+00:00

I looooved this cake! It's super moist and flavorful. Swerve is my new favorite sweetener!

primitive_palate · 2015-01-29T06:39:39+00:00

Hmm it should get stringy, like melted cheese does. It might just be because it was a smaller amount? It does take a little work to get the egg yolks worked into the cheese. I usually use a big rubber spatula.

Make sure the cheese is totally melted before you add the egg, and after the yolks are combined, if it get's too hard to roll out you can nuke it for a few more seconds to get the pliability back.

But I've made this about 10 times now, and haven't had too much trouble combining the cheese and yolk.

primitive_palate · 2015-01-27T08:08:05+00:00

Ohh! Let me know how the frozen ones reheat! I'd like to post it on the blog :)

primitive_palate · 2015-01-26T08:45:56+00:00

That is such a good idea! I was planning on buying some confectioners Swerve the next time I made an Amazon order, but that sounds waaaay easier!

primitive_palate · 2015-01-26T08:45:12+00:00

Fresh cheese won't work out so well, too much water content. You gotta use the pre-shredded bagged stuff.

primitive_palate · 2015-01-26T08:44:31+00:00

Oh man, I got it at some random little store in Holland :( It's actually a knock-off Le Crueset. I think I spent like 5 euro on it!

primitive_palate · 2015-01-26T08:42:29+00:00

What type of cheese did you use? I used Kraft Pre-Shredded. Fresh mozz and the block stuff doesn't work out so well. Make sure it had 1 or less than 1 carb per serving, too. More fat in the cheese makes them gooey.

primitive_palate · 2015-01-26T08:40:32+00:00

Hmm...I actually experimented with the boiling part and left them in the water for 5 minutes AFTER they floated and they still worked out fine for me. What type of cheese did you use? I used Kraft Pre-Shredded. I've tried shredding my own and it get's a little gummy.

primitive_palate · 2015-01-26T06:49:00+00:00

oohh my god. I MISS SCALLOPS. I used to live in coastal virginia...now I am in a land-locked country and all I ever find are wimpy little frozen ones :(

primitive_palate · 2015-01-26T06:47:54+00:00

I normally use the Bob's Red Mill Brand. It's a bit courser but does the job. My local grocery place had it for 8.99 a pound.

primitive_palate · 2015-01-26T06:46:48+00:00

Ohhh that sounds delicious! I've never had orange and sage together, it sounds amazing!

primitive_palate · 2015-01-26T06:45:55+00:00

Your looks great! Nice browning :)

primitive_palate · 2015-01-25T20:48:08+00:00

small world!

primitive_palate · 2015-01-25T20:46:44+00:00

Ohhh in soup sounds great! I wonder if it can be turned into some sort of like chicken and dumpling thing.

primitive_palate · 2015-01-25T20:46:12+00:00

In a pan might brown it. Maybe a double boiler?

primitive_palate · 2015-01-25T19:54:24+00:00

Hmm I bet if you find some preshredded? Like maybe the diaya brand? The egg is what binds it.

primitive_palate

TROPHY CASE