The Banting/LCHF Thread

Zenbaas said:
How much sugar do you normally take per cup of coffee..? Also how would you rate the actual taste..?
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When I used to do sugar it was 2 to 3. But past 2 years I've exclusively used Canderel sweetener. 1 sachet per Cup. Mainly because it is in free supply at the office.

The liquid sucralose mixture tastes a lot more like normal sugar. Used it last night to make sweet pumpkin puree. And came out so delicious, like my granny's pumpkin of old.

I actually stopped making it because when I used sweetener like the Canderel or Xylitol it always had a slight after taste. Last night had none of that.

If you are ever around Pretoria East. Give me a shout. Have spare dropper bottles and will gladly mix you up a batch of you want to test it out.
 
APoc184 said:
When I used to do sugar it was 2 to 3. But past 2 years I've exclusively used Canderel sweetener. 1 sachet per Cup. Mainly because it is in free supply at the office.

The liquid sucralose mixture tastes a lot more like normal sugar. Used it last night to make sweet pumpkin puree. And came out so delicious, like my granny's pumpkin of old.

I actually stopped making it because when I used sweetener like the Canderel or Xylitol it always had a slight after taste. Last night had none of that.

If you are ever around Pretoria East. Give me a shout. Have spare dropper bottles and will gladly mix you up a batch of you want to test it out.
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Would you mind forwarding (PM) the details of your supplier..? Thinking this might be a good way to cut down on my very high sugar intake :/
 
I've come down with sugar in coffee in just a few months .... from 3 to 2 to 1 to ½ .... been on 0 sugar in coffee for over a year and don't miss it at all. Coffee actually taste better and I find myself drinking more as well as stronger coffees. ;)
 
COMPUTEK said:
I've come down with sugar in coffee in just a few months .... from 3 to 2 to 1 to ½ .... been on 0 sugar in coffee for over a year and don't miss it at all. Coffee actually taste better and I find myself drinking more as well as stronger coffees. ;)
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well done,keep it up.
:)
 
I can also attest that dropping sugar in your coffee is definitely the way to go.

Lost almost ten kg in the space of three months with just that one diet change.

You get a taste for new things. Bitter tea and coffee taste great to me know even though I would never have drank it as a child.
 
CorrieDeBeer said:
I can also attest that dropping sugar in your coffee is definitely the way to go.

Lost almost ten kg in the space of three months with just that one diet change.

You get a taste for new things. Bitter tea and coffee taste great to me know even though I would never have drank it as a child.
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When I stopped milk & sugar with my tea and coffee I found that I couldn't stand the acrid taste of tannin in black tea.

I solved the problem by drinking very weak tea: if you can't see the bottom of the cup then it's too strong. :)
 
Still got about a good ten kg's to go to get me to my target weight of 105 kg. Then I may try to get to a solid 100 kg. Which would be great stuff seeing as I was just over the 130kg mark when I decided I had to make a change.
 
x-Post from the Supper thread.

Low carb cheesecake topped with chocolate ganache.

hfJCIzC.jpg


Makes 4 servings.

Cheesecake:

250g Cottage Cheese
3 x Egg whites
2 x scoops strawberry whey powder.
Few drops liquid sucralose sweetener. You can use your choice or non at all. Whey does add sweetness already.

Blend cottage cheese and egg whites until it is very smooth.
Add whey and sweetener and give a quick blitz to combine everything.
Pour into oven pan and bake in preheated oven (140c) for about 20min.
Remove and let cool completely. It will shrink a little bit.

Chocolate Ganache:

4 x tablespoons coconut oil
4 x tablespoons cocoa powder
Few drops liquid sucralose sweetener. You can use your choice or leave it as be if you like bitter chocolate.

Melt coconut oil over low heat in a small saucepan. When completely liquid remove from heat.
Sift (to reduce chance of clumps) in cocoa powder and whisk until completely combined.
Add sweetener and whisk through.

Let chocolate cool down until desired thickness and pour over cheesecake. It takes a while to thicken up as the coconut oil starts setting again. Let cool in fridge for about 2 hours or until ganache has completely cooled and hardened.

Cut into squares and enjoy.

Can always make this any flavour you want depending on the whey powder used.
 
Last edited:
Lindt on special at Pineslopes Spar R28.99 a slab including 90%

not sure if it's a local or national deal
 
APoc184 said:
Nice Fanie.

How was it?
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my daughter made it. the chocolate part was fantastic... the cheesy part was a bit soggy... can't tell you what she did wrong/right, as I was watching F1 at the time :D

couldn't get strawberry whey, so used normal whey, and I think she put in too little strawberry flavouring lol
 
faniedry said:
my daughter made it. the chocolate part was fantastic... the cheesy part was a bit soggy... can't tell you what she did wrong/right, as I was watching F1 at the time :D

couldn't get strawberry whey, so used normal whey, and I think she put in too little strawberry flavouring lol
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Probably under baked it which is why it was still soggy and not set completely.

I'll definitely be trying a vanilla cinnamon one as soon as my Strawberry whey is finished.
 
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