I made this today. It's the first sweet thing I've had so far.
I don't think "divine" would be too strong a word.
I used 2.5oz cream cheese
1 large egg
2 packets Splenda (it would have been ok with less I suppose)
3 drops apricot extract
3 drops date-nut extract
before done cooking I added 1 Tbsp SF apricot jam
I put the cream cheese in a rounded plastic microwavable bowl (the cheap clear storage container type, probably holds about half a litre or 1.5 pints) and nuked it for 15 seconds first so it would be soft but not melted.
I took that out and mashed and mixed with a fork, then mixed the other ingredients in and stirred until it was all mixed, although there were still little pieces of cream cheese.
The microwave issue is probably the main culprit of some of the confusion on this thread. I've had microwaves that took 3.5 minutes to cook something my current one makes rubber or cinders out of in 1:15.
So first I nuked it for 30 seconds, took it out and looked at it. It was cooking but still obviously not done.
I added 1 Tablespoon Keto sugarfree apricot jam to the middle (the middle was pretty much liquidy still, the edges just starting to slightly-firm).
I nuked it again for 30 seconds and then looked at it. It still seemed a little too runny, so I nuked it for another 15 seconds and then looked at it again. It was still slightly jiggly in like 80% of the center but only slightly, and I was worried overcooking it would be bad, so I decided to try it like that.
It looked positively revolting -- a sort of "eggish desert wasteland" of indeterminate color.
The apricot jam was now hot and I spread it over the top of the whole thing, and I let it sit for about 5 minutes, during which it did appear to firm up a little more.
Then I ate it. I died of joy, but I'm back!
The texture was like a sort of moist, not-quite-wet, yet definitely not quite dry either, bread-pudding. I think if this had been titled sweet breadpudding instead of danish, people would not be expecting bread or pastry. It's clear you could make this "breadish" by adding carbquick or almond flour or some protein powder or flax seed or other things if you wanted, but I don't find that necessary to still think it's great. If I had cooked it just a little more I am certain I could have slid it out of the bowl and held it in my hand once it cooled, so it does solidify decently, it's just a very gentle solid.
Even without the jam and with one less splenda packet it would have been awesome. The taste of the 'breadpudding' thing was incredible. I was wildly guessing on the extracts, tried to only add a few drops as I learned the hard way about overdoing them, but it was great. However, the apricot jam added to it, and all of it warm, verged on lascivious it was so good!
I'll be on a slightly relaxed version of induction for the rest of my natural life at this rate, so I can't have this very often really unless some of my day is a protein shake and steak to push the protein with super low carb, but it was so nice. The next time, I'm going to use chocolate extract (I know it isn't really that, but they call it that), a couple teaspoons of high-class cocoa, and a little bit of davinci raspberry sweetener-syrup (to balance the cocoa), with some sugarfree raspberry fruitjam on the top.
I have a ton of extracts and about a dozen big davinci bottles, several jams as well, so my imagination is running wild on the options here. I really want to figure out how to make it like carrot cake or spice cake and then add a little sweetened cream cheese on top for a single-serving dessert.
I ordered the 'new' version of fiberfit which is a liquid that has massive fiber in it and is something like 8x sweeter than sugar, using the same liquid splenda that davinci does, so maybe I can replace the splenda packets with a little of that.
If this had cream added, it would be cheesecake. It's interesting that it comes out a little more breadpuddingish than that.
RN
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