Tuesday, February 14, 2012

[recipe] Low-carb Chocolate Crepe Cake

This is the second recipe I take from I Breathe... I'm Hungry, originally intended as a low carb red velvet cake. Yes, presentation is nice and all, but sometimes you just want to eat your damned cake! So instead of assembling the layers, we just plated them with a dollop of the cream and devoured.

6 oz cream cheese (1/3 less fat)
5 eggs
1/4 cup Sugar Free Hershey's Chocolate Syrup
2 TBSP cocoa powder
1 tsp Splenda
1/2 tsp red food coloring (not used)

Blend well and pour onto a parchment lined cookie sheet. Bake at 350F for 15 minutes or until dry. Let cool.

2 oz cream cheese
10 oz heavy cream
2 tsp vanilla
1 TBSP Splenda

Whip 8 oz of the heavy cream until stiff peaks form, incorporating the splenda and vanilla. In a separate bowl, combine the cream cheese and remaining cream until smooth, and fold into whipped cream.

Once the crepes are baked, cut into 12 squares (or use a large cup and cut out circles). If you plan on making a cake, alternate crepes with about a TBSP of the cream and make all pretty. If you need your chocolate fix before you stab someone, place a square on your plate with a dollop of cream and eat!

Cream Cheese: 560 cals, 16g carb, 48g fat, 16g protein, 16g sugar
Eggs: 350 cals, 25g fat, 30g protein
Hershey's Syrup: 30 cals, 10g carb
Cocoa powder: 25 cals, 6g carb, 1g fat, 2g protein
Cream: 1000 cals, 100g fat

Total Calories: 1965 (328 each)
Carbs: 32g (5g)
Fat: 174g (29g)
Protein: 48g (8g)
Sugar: 16g (3g)

When presenting in not-cake form, it is much easier to cut out a whole bunch of the cream.

Calories: 825 (138)
Carbs: 28g (5g)
Fat: 57g (10g)
Protein: 44g (7g)
Sugar: 12g (2g)

[recipe] Very low carb Buffalo Balls

Meat is good! Spicy meat is better! Spicy meat in convenient balls is best!

I found a wonderful blog called I Breathe... I'm Hungry with several good keto recipes, one of them for Buffalo Balls. This is a very simple concept: you make turkey meatballs and cover them in buffalo sauce, and they are awesome! Her sauce is just butter and Frank's, so of course Dan had to improve on it.

1 lb ground turkey
2 oz cream cheese, softened (1/3 less fat)
2 eggs
2 TBSP finely minced celery
3 TBSP crumbled cheese (blue is requested, but I used parmesan)
1/2 tsp black pepper

Mix together, ball up, and bake at 350 F for 10 minutes (15 if you are paranoid with poultry like me). Makes two dozen.

3 oz super sharp cheddar, finely sliced
6 oz cream cheese
1 TBSP butter
3 TBSP minced garlic
1/4 cup Frank's Red Hot

Dip balls or spoon sauce on top, and bake for another 10 minutes.

If you are using the original Frank's + butter sauce, she recommends dipping the balls and letting the sauce caramelize on top. But since this version has so much cheese, it was more like a nice and thick frosting.

Turkey: 776 cal, 43g fat, 90g protein
Cream Cheese: 448 cal, 32g fat, 16g sugar, 16g protein
Cheddar: 339 cal, 27g fat, 21g protein
Parmesan: 66 cal, 3g fat, 6g protein
Eggs: 140 cal, 10g fat, 2g sugar, 12g protein
Butter: 100 cal, 11g fat
Garlic: 40 cal, 9g carb, 0g sugar, 3g protein
Frank's: salt!

Total: 1909 calories (80 each ball)
126 g fat (5.25 g each)
148 g protein (6.17 g each)
21 g absorbable carbs (0.875 g each)

I probably shouldn't have eaten eight in one breath.


Sup! Long time no see. Yes, life has been hectic. I finished several swaps which I might some day get around to blogging about, I transfered leagues, but the most interesting thing is that I have been on a low/no carb diet since last July.

This has made cooking interesting!

We have been experimenting SO MUCH, and some of the tries have been fantastic. Others, not so much... So I'm going to try and log recipes again, especially the good ones ^_^