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BATGURL250's Photo BATGURL250 Posts: 10,373
7/19/17 4:22 P

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I'm glad you like it, Cynthia. I love it in coffee too.

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SIMCYN's Photo SIMCYN SparkPoints: (45,279)
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7/19/17 4:14 P

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I just wanted to say thanks Avery for the recipe. I have been using this in my AM coffee with a splash of vanilla... just because I love vanilla. Next time I will just add a bunch of vanilla to the recipe in the first place. I alternate this with my egg coffee... it's a lot like eggnog. Today I actually added the egg yoke along with this and that was good too.

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_RAMONA's Photo _RAMONA Posts: 11,651
7/12/17 10:12 P

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Okay, thanks.


Dr. Jason Fung: "Holy consensus, Batman. With so many 'experts' from Michelle Obama to the USDA to virtually all of the medical professionals (including doctors and dieticians) agreeing that 'Eat Less, Move More' is the way to go, you might think that it is 100% unquestionably true. But here's a queer thought... if we all agree that we know the cure for obesity, and we've spent billions on educations and programs - why are we getting fatter? In other words, why does this 'cure' suck so bad?


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BATGURL250's Photo BATGURL250 Posts: 10,373
7/12/17 10:12 P

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You're welcome. What the texture of it reminds me of is a nice gnache. It really melts into your mouth. You can make the recipe by cutting it in half. When I make a half recipe, I still use an 8x8 pan, I just cut it into 16 pieces, so they are bigger, just not as high.

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7/12/17 10:09 P

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So Avery 2.2 carbs in a piece and they sound like big pieces!! will definitely be trying this...it sounds great thank you so much!!

Holly
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7/12/17 10:08 P

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Ramona that was an error. the original recipe called for espresso powder dissolved in the water. i hate coffee..never use it EXCEPT to enhance chocolate in things...so omitted it. thought i got it out of the recipe...sorry i'll edit!!!



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BATGURL250's Photo BATGURL250 Posts: 10,373
7/12/17 10:05 P

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There are 32 pieces. The pieces are approximately one inch long, one inch high and a half inch wide. Sometimes I only eat half of a piece, it's a nice sized bite.

Edited by: BATGURL250 at: 7/12/2017 (22:07)
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7/12/17 10:00 P

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ok so 66 grams of carb in the cocoa powder for the entire recipe..and 4.4 in the cream. total of 70 carbs in the recipe (i dont count sugar alcohols myself...but i know they say if it goes over i think 10? you should count it..not sure of that number.
how many servings in the recipe?

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_RAMONA's Photo _RAMONA Posts: 11,651
7/12/17 9:58 P

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Holly, you listed 1 TBSP of hot water in the recipe, but you never said where/how to use it...


Dr. Jason Fung: "Holy consensus, Batman. With so many 'experts' from Michelle Obama to the USDA to virtually all of the medical professionals (including doctors and dieticians) agreeing that 'Eat Less, Move More' is the way to go, you might think that it is 100% unquestionably true. But here's a queer thought... if we all agree that we know the cure for obesity, and we've spent billions on educations and programs - why are we getting fatter? In other words, why does this 'cure' suck so bad?


 current weight: 135.0 
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NIGHTSKYSTAR's Photo NIGHTSKYSTAR SparkPoints: (575,607)
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7/12/17 9:56 P

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6.6 grams of carb in 1 cup heavy cream. anything with under 1 gram carb per serving can list 0 grams. there are 3 gm carbs in 1 Tablespoon of cocoa...so i'm thinking the cocoa is whats going to carry most of the carbs...


Holly
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BATGURL250's Photo BATGURL250 Posts: 10,373
7/12/17 3:51 P

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Holly, without taking into account the carbs from the swerve each piece has 2 grams total carbs and 1.2 grams of fiber (according to SP recipe maker). I use Organic Valley heavy whipping cream because for 1TBS it says there are 0 carbs. Granted I'm sure there are some carbs in the heavy whipping cream, but I honestly don't know how much would be in 2/3 cup of their whipping cream. The SP tracker still says 0. I know that if it had 1gram per TBS, the whipping cream would add 11 grams of carbs, so less than half a gram per piece. Since I don't count sugar alcohols, I don't know how many carbs would be there for someone who does count sugar alcohol carbs.

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_RAMONA's Photo _RAMONA Posts: 11,651
7/12/17 3:29 P

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I've never had traditional butter cream separate before either... just when I use Swerve... and initially it's fine. The 'sweating' comes after it's sat for a bit... like if I don't ice right away, or I make the cake a day ahead.

Thanks for the recipe, Holly. I'll try it, but I'm not sure where the TBSP of hot water fits in?




Dr. Jason Fung: "Holy consensus, Batman. With so many 'experts' from Michelle Obama to the USDA to virtually all of the medical professionals (including doctors and dieticians) agreeing that 'Eat Less, Move More' is the way to go, you might think that it is 100% unquestionably true. But here's a queer thought... if we all agree that we know the cure for obesity, and we've spent billions on educations and programs - why are we getting fatter? In other words, why does this 'cure' suck so bad?


 current weight: 135.0 
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NIGHTSKYSTAR's Photo NIGHTSKYSTAR SparkPoints: (575,607)
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7/12/17 3:03 P

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ive never had my fudge or buttercream separate. I use a different fudge recipe...the one you posted has so much cocoa in it..what is the nutrition info on it? looks higher carb than i'd be comfortable with.
min has cream cheese, butter, just a small amount of cocoa, (like 6 tablespoons for 24 servings) and some sweetener and vanilla. i just whack it out with a small cookie scoop...and chill it. pretty yummy!! and only 1.1 net carbs per large piece.


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BATGURL250's Photo BATGURL250 Posts: 10,373
7/12/17 2:58 P

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Ok, I totally understand now. No I have never had the frosting/fudge separate at all. This is also the only butter cream frosting I've made with sugar or with sugar substitute so I don't know what the differences in ingredients would be. The only thing is once it's been chilled it sweats a bit when brought into warmer temps. When I make a batch of fudge, I usually have half the batch in the fridge for 7-14 days before eating it all, so I've kept the other half in the freezer for up to 2 weeks and no separation.

My name is Avery
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7/12/17 2:54 P

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this is what i use for piped buttercream. you can use cocoa powder for chocolate flavor if you wish. i've never had it separate or sweat...i use it at my bakery when i get special orders for low carb and GF stuff.

BUTTERCREAM


1/4 cup whipping cream
3 tbsp butter, softened
2 oz cream cheese, softened
1/4 cup powdered Swerve Sweetener

INSTRUCTIONS

With an electric mixer, whip cream until it forms stiff peaks. Set aside.
In a medium bowl, beat butter, cream cheese, and sweetener together until creamy. With a rubber spatula, fold in whipped cream carefully until well combined.
Spread frosting with a knife or offset spatula, or pipe on with a decorating bag.
this amount generously frosts 7 cupcakes or a 1 layer 8" square or round. and i like my buttercream...so when i say generous it is!!

Edited by: NIGHTSKYSTAR at: 7/12/2017 (22:10)
Holly
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_RAMONA's Photo _RAMONA Posts: 11,651
7/12/17 2:51 P

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It's never gritty (I use powdered Swerve) and it always dissolves completely, it just always separates slightly... like a sauce that may 'break'... and that's where the droplets of moisture come from (even if the icing has never been chilled).

It sounds like your recipe is a lot softer than a traditional buttercream, and that may the defining difference... I'm thinking that the more liquid texture keeps the Swerve incorporated better than a higher degree of solid fat does.

For instance, swerve and butter don't 'cream' in the same way that sugar and butter do.

I guess I just have to keep experimenting.


Dr. Jason Fung: "Holy consensus, Batman. With so many 'experts' from Michelle Obama to the USDA to virtually all of the medical professionals (including doctors and dieticians) agreeing that 'Eat Less, Move More' is the way to go, you might think that it is 100% unquestionably true. But here's a queer thought... if we all agree that we know the cure for obesity, and we've spent billions on educations and programs - why are we getting fatter? In other words, why does this 'cure' suck so bad?


 current weight: 135.0 
250
221.25
192.5
163.75
135
BATGURL250's Photo BATGURL250 Posts: 10,373
7/12/17 1:56 P

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For it to pipe well, it would definitely need to be chilled in-between being solid and being liquid. I've never piped with it, just used it to spread on. I never noticed the water droplets when it's warm or room temperature. If I put it in the fridge or freezer, while it heats up it does sweat. Maybe using powdered stevia or powdered monk fruit might help it hold up enough to pipe.

Also I've never noticed a gritty texture from the swerve. Are you using the confectioners swerve or just the granulated swerve?

Usually I just eat this a fudge. I put half the batch in the fridge and half the batch in the fridge. It does melt in your fingers so it has to be eaten quickly after taken out of the fridge.

Edited by: BATGURL250 at: 7/12/2017 (13:58)
My name is Avery
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_RAMONA's Photo _RAMONA Posts: 11,651
7/12/17 1:38 P

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Thanks for the share, Avery.

I have a question... when you use this as a frosting, does it pipe well? Hold it's shape?

My disappointment with 'keto' frostings (using Swerve as the sweetener) is that it's difficult to get the same super creamy consistency, and the Swerve itself never stays fully incorporated... the frosting 'sweats'... little beads of moisture run throughout.

Any insight you have is appreciated.


Dr. Jason Fung: "Holy consensus, Batman. With so many 'experts' from Michelle Obama to the USDA to virtually all of the medical professionals (including doctors and dieticians) agreeing that 'Eat Less, Move More' is the way to go, you might think that it is 100% unquestionably true. But here's a queer thought... if we all agree that we know the cure for obesity, and we've spent billions on educations and programs - why are we getting fatter? In other words, why does this 'cure' suck so bad?


 current weight: 135.0 
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221.25
192.5
163.75
135
BATGURL250's Photo BATGURL250 Posts: 10,373
7/12/17 12:55 P

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*The original recipe that I changed was on the back of the Hershey Cocoa powder container for their chocolate buttercream frosting. I doubled all their ingredients except for the sugar. The original recipe has 3 cups of powdered sugar, so it would be 6 cups total in my recipe. I find that one cup of swerve and double the rest of the ingredients makes a great fudge (when chilled), or frosting*

**this is also good taking 1-2 pieces of fudge and blending it into bulletproof coffee**

Other variations I have made: Chocolate peanut butter fudge, Chocolate peppermint fudge (only add 1/2-1 tsp peppermint extract), Chocolate Almond fudge, just change the extracts you use. You can also add chopped nuts

*I have also made it with 1/2 cup powdered swerve and 1/2 cup powdered monk fruit



Ingredients

1 1/3 cup Cocoa, dry powder, unsweetened
1 cup Butter, salted
2/3 Organic Valley Heavy Whipping Cream
1-2 tsp Vanilla Extract
1 Cup of swerve (confectioners) or other powdered sugar replacement

Directions

Melt butter in a medium to large saucepan. Remove from heat, beat in cocoa powder and sugar. Add milk and extract beat until well mixed.

Line an 8x8 pan with parchment paper. Pour mixture evenly into pan and place in fridge until firm. (about an hour). Remove from fridge and lift out of pan by sides of parchment paper. Cut into pieces. Store in an airtight container in fridge or freezer.

*if using as frosting, don't put in pan, keep mixing until spreadable frosting consistency and frost whatever you want with it.

Serving Size: makes 32 pieces




My name is Avery
Indiana
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5% Challenge team: Firecrackers / extra leader



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