Monday 31 March 2014

An Update and a Recipe

Since my last post I've probably spent around 85% of my time in Ketosis. I've largely switched running out for weights in the gym, and have been trying to get strong.
It seems to be working pretty well - I'm definitely stronger (and heavier, at around 88kg) now, than I've ever been.

Now I've never been much of a cook/recipe-person, but sometimes you've just got to try stuff if you are to be a successful mad keto vegetarian; Quorn cooked in double cream is delicious, but I'll probably get tired of it if it's all I ever have.

So I tried something, and surprisingly it worked pretty well:

 


Keto Peanut Butter and Chocolate Cheesecake
Makes 2 x 3-inch-diameter cheesecakes

Base Ingredients

  • 3/4 cup almond meal
  • 1/2 tsp baking powder
  • 2 tbsp butter
  • 1 tbsp peanut butter
  • 1 tbsp truvia

Filling Ingredients

  • 180g soft/spreadable cheese
  • 2 tbsp almond milk
  • 1 large egg
  • Few drops of vanilla essence
  • 1/2 tbsp truvia
  • 2 tbsp cocoa powder

Method

  • Soften the butter and combine with the other ingredients, pressing together until uniform
  • Line two 3-inch cake tins with the resulting mixture and bake in the oven for about 10 minutes at 160 degrees C
  • Mix all filling ingredients together thoroughly to produce something which looks like a chocolate mousse
  • Take the tins out of the oven and reduce temperature to 120 degrees
  • Spoon the filling onto the bases and place back in the oven until set (mine took roughly 30 minutes)
  • Put in the fridge to chill for a few hours