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Old 09-27-2010, 08:41 PM   #31
christyjo
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The NOW brand coconut that Netrition sells is 0.5 grams net carbs per tablespoon, so (math is most definitely not my forte) a cup would be 8 grams. 6 grams per cup for the cream, 0.4 grams each for the eggs. Granular Splenda has 24/cup, so 16 if using that sweetener. As written, the recipe would be around 38 grams. I used Sweetzfree instead of the granular Splenda, it turned out great. It was excellent cold. I really like sugar alcohols (and I know many people do not for various reasons) but I will try a blend next time to make it a bit more "sticky".

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Old 10-04-2010, 10:52 PM   #32
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Wow, this thing is really good! And super easy. I can't believe I never saw it before. I always have all these ingredients.

Only problem is I MAY have control issues....
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Old 10-05-2010, 02:42 AM   #33
Maid of Erin
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I love this thread. Two great looking recipes in here! Can't wait to try them.
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Old 10-05-2010, 07:26 AM   #34
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Yeah this is more dangerous than I thought. It's easily something I could accidentally finish in one day! And that's way too much cream!!!
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Old 10-06-2010, 05:00 PM   #35
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I was wondering if carb countdown milk can be substituted for the cream in this recipe, and if so how much would I use?
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Old 10-06-2010, 06:13 PM   #36
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Quote:
Originally Posted by Ginaaaaaa View Post
I was wondering if carb countdown milk can be substituted for the cream in this recipe, and if so how much would I use?
I am not sure, but it might not have the same powers as the "whipping" in the heavy cream. But always trial and error.. Let us know how it goes if you try it!
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Old 10-06-2010, 06:15 PM   #37
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On the unsweetened coconut if anyone has a Winco grocery store, they have it their inthe barrels with all the bulk food items.
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Old 02-22-2015, 07:08 AM   #38
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Bumping this thread up as it's still one of my all time favorite low carb recipes....
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Old 02-22-2015, 09:09 AM   #39
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Wow! 2 great recipes! Thanks!
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Old 02-22-2015, 02:39 PM   #40
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I just did the math on this recipe because it sounds delicious and I'd love to try it in another week or two.

For the person who was asking for the carb count, the total is 40.4 carbs and if you cut the pie into 8 servings it would be 5 carbs per slice.

Ohhh, should mention that that's total carbs, not net carbs. I count all carbs in my diet, so someone else might be able to do the math for the net carbers.

Hope that helps! I can't eat it yet, but it's already saved to my recipe file for later on. =)
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Old 02-22-2015, 04:16 PM   #41
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Thanks for bumping. I just happened to buy some unsweetened shredded coconut today, now I know what I am making with it!
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Old 02-14-2017, 08:53 AM   #42
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Bumping this because I still eat this all the time It's sooo easy and sooo yummy.

I finally got around to putting it in ************ and here is what I got per serving. This should make 8 servings. I enjoy it warm but i LOVE it cold for breakfast.

Calories: 346
Carbs: 4
Fat: 27
Protein: 5
Fiber: 1
Sodium: 472

Once again this was based on my brands of ingredients so yours might change a little. So 3 net carbs for serving and its delicious!

Enjoy!
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Old 02-14-2017, 11:22 AM   #43
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Thanks for bumping, Nicole! Forgot about this recipe. Gotta buy some unsweetened coconut.
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Old 02-14-2017, 05:00 PM   #44
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This sounds good. I'll have to give it a whirl.
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Old 03-05-2017, 07:48 PM   #45
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This sounds amazing. I could have a couple of servings for my OMAD and it would satisfy my sweet taste too! So glad this was bumped again as I never saw it before.
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Old 03-15-2017, 04:51 AM   #46
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Funny. I was just thinking about this recipe the other day. I remembered it was coconut and blender something, lol. I didn't get around to searching for it.
Appreciate the bump.
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Old 03-18-2017, 01:21 PM   #47
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I made this today….ahh the memories flooded back.

Smells heavenly and tastes so good! I forgot how easy and delicious this recipe is.

Modifications
  • I made this using a 12-count muffin pan, filling each well about ¾ full
They did not spill over but rose up about 1 inch!
There was a depression in the center of each “muffin”.
Once cooled, they sank down.
  • Substituted full fat coconut milk for the heavy cream.
To remove the fluid portion from a can of coconut milk, refrigerate the can for several hours.
The contents will solidify and the fluid portion will separate
Once fully chilled, open the can and pour off the fluids
Reserve the fluids to use in your next recipe or smoothie!
I don’t know if you need to remove the water from the solids, but I did in order to make sure the final product was not watery.
Hint: if you want to make whipped coconut cream, use the same method to remove the fluids from your full fat coconut milk and whip using a mixer. Flavor or sweetened as desired. Totally yummy!
  • I went back and read some of the other threads as well as recipes on line.
  • I decided to try adding cream cheese just for the heck of it.
  • Added 1 teaspoon coconut extract.
  • Some recipes include the words “impossible” or “crustless” so I added them to the recipe name for easier searches.

Easy Impossible Crustless Blender Coconut Muffins/Pie

4 eggs (room temperature and well beaten before adding to mixture)
1/4 cup/1 stick butter (room temperature)
4 ounces full fat cream cheese (room temperature)
1 can Native Forest full fat coconut milk (chilled, with fluid removed)
2/3 cup/60 grams Sensato Erythritol (powdered erythritol from Netrition)
1/4 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon coconut extract
1/2 teaspoon baking powder
1 cup/100 grams Bob's Red Mill Unsweetened Shredded Coconut

Directions:
  1. Place all ingredients in blender and blend.
  2. Pour into a buttered 10-inch pie plate, or use a 12-count muffin pan (filling wells ¾ full)
  3. Bake at 350 for 1 hour for pie. Bake 20 minutes or until tops are brown for muffins.
  4. Cool and enjoy!
  5. Store refrigerated.

Nutrition Facts (per serving/1 muffin/ 1/12 recipe, using ingredients above)
Calories: 202
Total Fat: 20 grams
Total Carbs: 8.8 grams*
Fiber: 6.1 grams
Sugar: 0.94 grams
Protein: 3.68 grams
Regarding the Sensato Erythritol – I use the Fat Secret app, which lists 0 calories, 4 grams carbohydrate and 4 grams of fiber per 1 teaspoon serving. This is a custom record, as the manufacturers product lists 0 calories, 4 grams carbohydrate and 4 grams sugar alcohols per 1 teaspoon serving.
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Old 03-18-2017, 01:35 PM   #48
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Made this wonderful pie (sans crust) yesterday and we had it chilled
last night as dessert. It is beyond delish. I forgot how perfect it turns out.
No one would ever think of it as 'diet' anything. Sooooo good!
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Old 03-19-2017, 01:15 PM   #49
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I added 10 grams crushed raspberries to the sunken in well of the muffin. Yes, I weighed them. I would guess it is equal to 2 or 3 raspberries. Mircowave for 30 seconds.

Yummo!
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Old 03-19-2017, 02:14 PM   #50
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Did you use 1/4 cup butter or 1 stick? One stick of butter is 1/2 cup.
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Last edited by Tweaker Geek; 03-19-2017 at 02:15 PM..
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Old 03-19-2017, 05:11 PM   #51
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Nice! I used the whole stick.

Thank you!
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