I lost 7.5 pounds last week and gained 2 going back onto strict keto this weekend, which for me is enough progress to see how many eggs I can choke down again starting this morning. I’m curious to see if my results can be repeated two weeks in a row – can I possibly lose a net 10 pounds in just two weeks? Because that’s my goal.
The scrambled eggs with havarti and Kerrygold butter were delicious this morning, though I do have to say I’m getting a little sick of that quick meal so I’ll have to be more creative over the next 3 days this time. Up next on the menu, mascarpone filled egg fast crepes, a creamy egg custard, and a grilled cheese sandwich on cloud bread. Now that doesn’t sound too bad, right?
Recipe: For the crepes, I mix 5 eggs, half a block of cream cheese, a squeeze of lemon juice, a dash of vanilla, 1/8 cup Swerve and a healthy sprinkle of cinnamon with my immersion blender. Sorry, my measurements aren’t precise – I’m a devoted eyeballer when it comes to cooking. Once the mixture is creamy and smooth, I melt butter into a frying pan and pour the batter one crepe at a time. It only takes 1-2 minutes on a preheated pan before I need to flip them, then another minute before they are golden brown and solid enough to move to the plate. Once cooled slightly I put a mascarpone/Swerve confectioners blend inside each one, fold the crepe around the filling and drizzle with low carb syrup – I like the Cary’s brand but I’m not particular. I made them Sunday for the end of my daughter’s egg fast and everybody kept picking at them so I know they must be better than “diet food.”
Tonight for some texture variety I’ll be making cloud bread and grilling it up with some smoked gouda, fresh dill and sauteed asparagus – just a few stalks for flavor. There are tons of recipes out there, but here is my favorite cloud bread adaptation. It’s worth actually measuring for this recipe, the cream of tartar is essential to making a soft fluffy bread that holds together when baked.
The thing I miss most when on a severely restrictive fast such as this is texture – especially crunchy – so in a pinch I’ll go to Whisps or Parm Crisps but if you have the time it’s really easy to make your own cheese “crackers” by melting your favorite cheese on parchment at 375 until brown and bubbly then letting cool. You can sprinkle the cheese with a little garlic, sea salt or red pepper flakes for additional flavor, but I like to dip them into fried egg yolks or homemade hollandaise sauce.
I’ll keep you posted on what happens during round 2 of the egg fast chronicles – stay tuned for even more egg recipes!
Anything But Carbs Kitchen 