Chocolate Amaretto Cheesecake recipe from Liz Nielsen.
Years ago, some furious online detractor of low carb diets threw at me the accusation that I ate “pork rind cake.” This is not true. I have never eaten a cake made from pork rinds, and had never heard of such a thing till the accusation was made. And though she subsequently posted a link to a recipe, that is the only time I have ever heard of pork rind cake in my near-decade on a low carb diet.
Meringue cookies were one of my favorite snacks while riding the low-fat roller coaster in my younger days. They were low in fat, crispy, and one of the few low-fat foods that I thought tasted wonderful. Now that I’m no longer shunning fat, meringues are something I rarely think about. In my mind they were always a low-fat thing. So I was happy when I discovered a company making a sugar-free meringue that low-carbers can enjoy.
I’m a sucker for the combination of coffee and chocolate. My first ever sip of a Diary Queen Moolatte sent my tastebuds into orbit. Sadly, it sent my blood sugar soaring as well. Coming back down from that high was not pleasant at all, not to mention it’s counter productive to weight loss and good health. Many times I have tired to find a substitute for my beloved Moolatte, only to end up with less-than-acceptable copies. Thankfully I came across a product from Big Train that will work in place of this high-sugar favorite.
I’m a chocolate fanatic, and I’m not ashamed to admit it. I’m pretty sure you could dip just about anything in chocolate and make it edible. Since starting my low-carb lifestyle in 2001 I’ve tried several brands of sugar-free chocolates. While most of them taste good, those containing sugar alcohols usually start a storm raging in your gut that would make a tornado jealous.
Atkins Endulge Bars – Box of 5 bars