Guest viewing limit reached
  • You have reached the maximum number of guest views allowed
  • Please register below to remove this limitation

Cooking with whey

Had a snow day today so I made a little creation: keto blonde fudge bark

Invalid Link Removed

1 scoop PES blondie
1/2 scoop PES chocolate
2 tbsp cocoa powder
1/4 cup ground chia seed
Half stick of butter (melted)
Dash of vanilla extract
Dash of cinnamon

Mixed all ingredients together and added heavy whipping cream until it was like protein sludge - freezer for one hour spread upon a cookie sheet and BAM! Delicious
 
Driven2lift said:
Glad to hear it brother :)
What flavour?
Click to expand...

I had 3 choices. Magnum Quattro(Isolate), Trutein(Blend), and Animal Whey. I went with Animal Whey Vanilla since you said that if Chef Bob uses Cor Whey, I should go with a whey product.

Basically, it was 80g pancake mix, 34g protein powder, 40g almond milk, a dash of baking powder, 2 whole eggs. I wasn't able to get greek yogurt. It was really good. I tried making a frosting with 1 scoop of Animal Whey Vanilla and a little almond milk and a little bit of water. It was really good.
 
The Solution said:
add splenda (3g)
grab some SF/FF Pudding mix (8g)
add Greek Yogurt or Applesauce (25-30g)

when you get it.
Click to expand...
Oh I forgot. I actually used 2 packets of Splenda. Will get those tomorrow Chef Bob as I'm hitting up costco for my veggies and fruits. Next week, I'm going to renovate my kitchen. So I'll definitely buy a good oven as well. I really want to make a cheesecake myself.
 
BARKODE said:
Oh I forgot. I actually used 2 packets of Splenda. Will get those tomorrow Chef Bob as I'm hitting up costco for my veggies and fruits. Next week, I'm going to renovate my kitchen. So I'll definitely buy a good oven as well. I really want to make a cheesecake myself.
Click to expand...

New oven for protein baking... That's hardcore ;)
 
BARKODE said:
Oh I forgot. I actually used 2 packets of Splenda. Will get those tomorrow Chef Bob as I'm hitting up costco for my veggies and fruits. Next week, I'm going to renovate my kitchen. So I'll definitely buy a good oven as well. I really want to make a cheesecake myself.
Click to expand...

Make one in the microwave to hold you over :)
 
The Solution said:
Make one in the microwave to hold you over :)
Click to expand...

Yeah. I will watch the microwave cheesecake tomorrow. I'll make it as soon as I get back from grocery. The timing couldn't be perfect.

Tomorrow is low carb day. And the following day is high carb. And in the instructions, it says I have to wait for 1 day before eating it.
GNO, hardcore is the only way to go brah. ;)
 
well cheesecakes have to sit in the fridge to bind together, coming out of the microwave or oven they will still be hot, notice how all cheesecakes are eaten cold right?
 
^^ dude, now that you have executed a successful protein recipe you'll never turn back.

I still have to try a protein cheesecake. The Solution - have you tried with a graham cracker crust? I have GF graham crackers that I'm thinking of crushing up.
 
I have a few of those on my Youtube bud, not with cheesecake but with pies. You could add a crust if you wanted to. For me right now would destroy my intake haha.
 
I prefer the crustless (but I'm one of the guys who eats around the crust with a pie lol)
 
The Solution said:
I have a few of those on my Youtube bud, not with cheesecake but with pies. You could add a crust if you wanted to. For me right now would destroy my intake haha.
Click to expand...

I'll have to check out the pie recipe, b/c that would work better for me too. I have a can of SF cherry pie filling that would be stellar.
 
Finally found the ingredients and made a legit custard ice cream tonight.

Using Molten Chocolate COR



Invalid Link Removed



Invalid Link Removed
 
My next challenge is Nanaimo bars,

What flavour to use in the filling...
Classic, mint, or something different like Snickerdoodle
 
Driven2lift said:
My next challenge is Nanaimo bars,

What flavour to use in the filling...
Classic, mint, or something different like Snickerdoodle
Click to expand...

Def want to grab the recipe and try to duplicate that.
I'd go with mint or pb filling.
 
GNO said:
Def want to grab the recipe and try to duplicate that. I'd go with mint or pb filling.
Click to expand...

I've got some COR mint I may use,
PB marshmallow could be solid too.

If I go mint I may screw the calories and top it with melted down after eight's lol
 
Driven2lift said:
I've got some COR mint I may use,
PB marshmallow could be solid too.

If I go mint I may screw the calories and top it with melted down after eight's lol
Click to expand...

Do you have every COR flavour? Lol. How's the mint btw?
 
GNO said:
Do you have every COR flavour? Lol. How's the mint btw?
Click to expand...

I've used them all, I switch up which I order each time.
Cinnamon Swirl is the best cinnamon around.

The mint is good, its a stronger mint than others. Great because you can get the flavour with just one scoop in whole recipes.
 
The Solution said:
Choc Raspberry Truffle.
Click to expand...

Still need to try out the cinn, my problem is I have a lot of protein right now and I usually have 2 scoops per day so doesn't go too quickly.

I try to limit my intake of soy lecithin
 
Where does one get CRT?? Sounds like it could be one of my favorites...
 
Inspired by The Solution and Driven2lift.

200g 0% ***e Greek Yogurt
1 Scoop Animal Whey Vanilla

Invalid Link Removed

I guess I used too much Greek Yogurt. If it was 50g less it would taste even better. It was really easy to make. Next time I'll add in sweet fruits to it to have a better balance.

Chef Bob, any tips on how to make fat pancakes? Mine are always flat and very thin like less than or equal to 1 inch. I've seen yours and they look like they're 3 inches tall.
 
BARKODE said:
Do I add more dry or reduce wet? Tomorrow is high-carb day, so it's perfect for pancakes.
Click to expand...
Adjust based on how much calories/carbs you want. The dry ingredients (ie. Flours) is where you'll typically get them from.
 
wet and dry have to balance thats the key thing

if you use say aroundn 200g of dry try to get like 200g of wet
balance = key

the SF/FF pudding is in the baking aisle BTW
 
I just got in a bunch new non-GMO flavourings with stevia.
Cookie butter, banana's foster, etc...

Not sure what to make first, ideas??
 
Butterscotch Blondies with Snickerdoodle Select



Invalid Link Removed
 

Attachments

  • image-2905259509.jpg
    image-2905259509.jpg
    764.5 KB · Views: 167
The Solution said:
New video up on youtube.
Saw that on IG Driven. Good stuff
looking forward to meeting you and GNO in 2 weeks.
Click to expand...

Is it of that cheesecake you posted on IG?
Mastered the swirl and never going back eh?
 
Love the swirl it may be a pain to do and take some time, but combing 2 flavors is awesome.
I split that cheesecake in half and eat it over two days, its nice to take to work.
 
The Solution said:
Love the swirl it may be a pain to do and take some time, but combing 2 flavors is awesome.
I split that cheesecake in half and eat it over two days, its nice to take to work.
Click to expand...

Will be trying it soon...maybe with COR s'mores
 
F'ing nailed the Nanaimo bars first try



Invalid Link Removed
 

Attachments

  • image-2132269946.jpg
    image-2132269946.jpg
    527 KB · Views: 136
You must log in or register to reply here.
Back
Top