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Kosmik
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Net carbs is correct. Total Carbs - Fibre carbs, should leave only the sugar carbs. That is what counts towards your daily total.
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The Banting/LCHF Thread
- Thread starter bob1
- Start date
Net carbs is correct. Total Carbs - Fibre carbs, should leave only the sugar carbs. That is what counts towards your daily total.
Kosmik
Honorary Master
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It's the fibre as the body doesn't break it down but merely passes it.
Dimpie (COMPUTEK)
Honorary Master
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- Apr 7, 2009
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Ek weet okki so lekka nie....
Kosmik
Honorary Master
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- Sep 21, 2007
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Yeah was at 132 earl8er this year. Fall off wagon and back where I started.Keep going, you can do it.
This time no falling off.
Also off smoking for a week and a bit now.
wolverine_dcp
Expert Member
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- Jul 30, 2013
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- 4,674
So I had my 1st sugar item after 6 months "Ice cream" :crylaugh:
Ok now I'm confused.
tRoN
Executive Member
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- Mar 13, 2007
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Don't stress. That's my weekly cheat but maintained my weight.
Still working on a good sugar free home made ice cream recipe...
APoc184
Honorary Master
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- Sep 6, 2008
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So @akescpt requested the recipe for my low carb lemon tarts I posted in the Supper Thread.
For reference:
Here goes.
LEMON CURD
(Prepared the night before)
Ingredients:
4 egg yolks
1 whole egg
1/2 cup lemon juice (or adjust to taste)
Sweetener of choice - Equivalent of 3/4 cup of sugar. I used my liquid sucralose mix.
4 tablespoons chilled butter
Method:
Combine all ingredients except for the butter in a small saucepan or double boiler. Using very low heat, continue whisking the mixture until it starts to thicken up. You should be able to start seeing the bottom of the pan when whisking through the mixture. Takes about 10min.
Very important is the low heat because you do not want to make scrambled eggs. Also important is to not let it thicken too much. Remember that it will thicken even more as it cools down.
When you reach the right consistency take it off the heat and immediately whisk in the chilled butter. Continue whisking until all the butter is incorporated and you have a nice smooth curd like in the first picture.
Transfer the curd into an airtight container and put it in the fridge over night. It will thicken up more so don't worry if it seems a bit runny.
CRUST
Ingredients:
1 cup almond flour
3 tablespoons melted butter
1 tablespoon melted coconut oil
1 tablespoon cocoa powder
Sweetener of choice and to taste if you like a sweet crust.
Method:
Combine all ingredients in a bowl and mix thoroughly with a fork or wooden spoon until it combines and comes away from the sides. It should start resembling a ball of dough. Not too moist but not crumbly either. If it is too moist, add more almond flour. Too crumbly, add a bit more butter or oil.
Using your fingers or a spoon, press the mixture into small individual tart pans or one big pan (I used those disposable foil pie tins). Push it into the corners and up the sides and try to get it nice and evenly all around.
Now take your curd out of the fridge and scoop it into the crust base you just made.
I used some boiling water in a large bowl and put my container with curd in there and stirred it for about 2 or 3mins just so that it was a little bit more fluid and gets into all the corners of the crust.
Transfer the whole lot into the freezer and leave it for about an hour. You want the butter and oil in the base to solidify and the curd to set properly again.
At this stage you can probably take it out and eat it just like it is. I did however want to add something a bit lighter and fluffier on top so made a stabilised vanilla whipped cream.
STABILISED VANILLA WHIPPED CREAM
(Stabilised because I made extra for the next day and wanted it to hold its shape) (You can just use regular old whipped cream by leaving out the gelatin part if you are going to eat the whole thing)
Ingredients:
1 cup fresh cream
1/4 teaspoon gelatin
1 tablespoon water
1 teaspoon vanilla extract
Sweetener of choice and to taste. Again I used my liquid sucralose mix.
Method:
In a small ramekin or bowl combine the water and gelatin. Let it sit for about 5min until the gelatin softens.
After 5mins blast the gelatin mixture in the microwave in 5sec intervals and stir thoroughly after each time until gelatin is completely dissolved. Should not take longer than 20sec and you DO NOT want to heat it up too much.
As you let the gelatin mixture cool down to about room temp again start beating your cream, vanilla extract and sweetener with an electric mixer (you can do it by hand if you have the energy). When you reach the stage between soft and stiff peaks, slowly drizzle your gelatin mixture into the cream while you continue to mix it at high speed. It will go stiff pretty quickly from here.
OPTIONAL: Lick electric beaters like a 3 year old (And remember to switch off the mixer first).
Take tarts out of freezer and scoop/pipe/dollop/smear/smash your cream over the top to your liking. Keep it chilled in the fridge if you are going to serve them later.
Garnish with shaved dark chocolate for photo purposes.
ENJOY!
For reference:
Here goes.
LEMON CURD
(Prepared the night before)
Ingredients:
4 egg yolks
1 whole egg
1/2 cup lemon juice (or adjust to taste)
Sweetener of choice - Equivalent of 3/4 cup of sugar. I used my liquid sucralose mix.
4 tablespoons chilled butter
Method:
Combine all ingredients except for the butter in a small saucepan or double boiler. Using very low heat, continue whisking the mixture until it starts to thicken up. You should be able to start seeing the bottom of the pan when whisking through the mixture. Takes about 10min.
Very important is the low heat because you do not want to make scrambled eggs. Also important is to not let it thicken too much. Remember that it will thicken even more as it cools down.
When you reach the right consistency take it off the heat and immediately whisk in the chilled butter. Continue whisking until all the butter is incorporated and you have a nice smooth curd like in the first picture.
Transfer the curd into an airtight container and put it in the fridge over night. It will thicken up more so don't worry if it seems a bit runny.
----------
CRUST
Ingredients:
1 cup almond flour
3 tablespoons melted butter
1 tablespoon melted coconut oil
1 tablespoon cocoa powder
Sweetener of choice and to taste if you like a sweet crust.
Method:
Combine all ingredients in a bowl and mix thoroughly with a fork or wooden spoon until it combines and comes away from the sides. It should start resembling a ball of dough. Not too moist but not crumbly either. If it is too moist, add more almond flour. Too crumbly, add a bit more butter or oil.
Using your fingers or a spoon, press the mixture into small individual tart pans or one big pan (I used those disposable foil pie tins). Push it into the corners and up the sides and try to get it nice and evenly all around.
----------
Now take your curd out of the fridge and scoop it into the crust base you just made.
I used some boiling water in a large bowl and put my container with curd in there and stirred it for about 2 or 3mins just so that it was a little bit more fluid and gets into all the corners of the crust.
Transfer the whole lot into the freezer and leave it for about an hour. You want the butter and oil in the base to solidify and the curd to set properly again.
----------
At this stage you can probably take it out and eat it just like it is. I did however want to add something a bit lighter and fluffier on top so made a stabilised vanilla whipped cream.
----------
STABILISED VANILLA WHIPPED CREAM
(Stabilised because I made extra for the next day and wanted it to hold its shape) (You can just use regular old whipped cream by leaving out the gelatin part if you are going to eat the whole thing)
Ingredients:
1 cup fresh cream
1/4 teaspoon gelatin
1 tablespoon water
1 teaspoon vanilla extract
Sweetener of choice and to taste. Again I used my liquid sucralose mix.
Method:
In a small ramekin or bowl combine the water and gelatin. Let it sit for about 5min until the gelatin softens.
After 5mins blast the gelatin mixture in the microwave in 5sec intervals and stir thoroughly after each time until gelatin is completely dissolved. Should not take longer than 20sec and you DO NOT want to heat it up too much.
As you let the gelatin mixture cool down to about room temp again start beating your cream, vanilla extract and sweetener with an electric mixer (you can do it by hand if you have the energy). When you reach the stage between soft and stiff peaks, slowly drizzle your gelatin mixture into the cream while you continue to mix it at high speed. It will go stiff pretty quickly from here.
OPTIONAL: Lick electric beaters like a 3 year old (And remember to switch off the mixer first).
Take tarts out of freezer and scoop/pipe/dollop/smear/smash your cream over the top to your liking. Keep it chilled in the fridge if you are going to serve them later.
Garnish with shaved dark chocolate for photo purposes.
ENJOY!
Last edited:
APoc184
Honorary Master
- Joined
- Sep 6, 2008
- Messages
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It just seems like a lot of work because I explained everything in detail.
It really is pretty easy. Curd takes max 15min. Base takes 3min and whipped cream bit more than 5min.
And then just the waiting times.
I can't remember if fasting was extensively discussed earlier in the thred and what the general opinion was. I totally get only eating when hungry, some days after a decent breakfast I can go through to the evening and then only eat a very small supper actually only a snack. But does fasting have more advantages, in other words must I actually try to fast for longer periouds or just take it as it goes?
APoc184
Honorary Master
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- Sep 6, 2008
- Messages
- 24,668
I find that fasting has no magical benefits. It simply limits calories efficiently and thus it helps with weight loss.
From personal experience, paired with a ketogenic diet it drops fat at quite a rate.
copacetic
King of the Hippies
- Joined
- Nov 22, 2009
- Messages
- 57,908
Because I'm a lazy bastard, I'm trying to eat just once every 24 hours:
http://mybroadband.co.za/vb/showthread.php/828161-Any-compelling-argument-against-eating-every-24-hours/page2?highlight=
Someone posted this quite interesting video:
[video=youtube;tIuj-oMN-Fk]https://www.youtube.com/watch?v=tIuj-oMN-Fk[/video]
Kosmik
Honorary Master
- Joined
- Sep 21, 2007
- Messages
- 25,665
Ok wife and I are making this, just created the curd and put to set in the fridge, was licking the pot like a demented pre-teen! Absolutely awesome so far.