Well, I know I should not have, but I did....I decided to cheat. I went on the low carb luxury website, chose a recipe for chocolate cupcakes, made it exactly according to the recipe direction....

And it was gross...I mean way gross....spit it back out gross.

My question is this...do you have to not had any sweets for a long time for this stuff to taste good, or are there simply better recipes out there?

It had a heavy chemical after taste...the recipe called for a cup of spenda...

Anywho, I know this isn't the food/recipe section of the board, but I makes me wonder about this WOE and the ability to stay on it forever. I hate the fact that one bad cupcake recipe is doing that to me. My terrible sweet tooth is what got me *fluffy* in the first place. I have to get rid of that. How does everyone cure there sweet tooth?

Thanks for listening...
metta
kat

Well, I still eat "sweets" in moderation. The key is to make your own. It sounds more like a problem with the recipe. I have multiple wonderful recipes for lo carb desserts that have kept me going for the past 334 days. Personally, I love sweets and if it means low carb substitutes and staying on plan or not having "sweets" and binging on carb crap, I know which one I'm choosing. Pick one....

Orgasmic Brownies
"Oatmeal" cookies
pumpkin pie
"Mock" apple cobbler
homemade ice cream
almond thins
biscotti
lemon cheesecake mouuse

Need I list more????

Lisa

Did you find the recipes on this board or somewhere else? I know I need to adapt this to a whole life style and for me that means sweets....LOL

Girl, I hear you on that one!!! I'll probably get bashed by other members but I figured if I was going to do this for the rest of my life, I was not giving up dessert!!! Period!!!

You're right, you have to adapt. If your'eare going to do this!!

Many of the recipes are found on this site. Just go to the recipe section. There is a plethora of recipes. If you like sweets you may also want to visit Kevinpa's journal--he is the master. Plus, really most recipes can be adapted to a lo carb lifestyle--it does take some tinkering an ingenuity. There are some awesome lo carb cookbooks on the market also.

May I just warn you though--most if not all are not suitable for induction and they must be eaten in moderation--otherwise, lo carb or no lo carb, you'll end up at the beginning~

PS--I'd like to see the recipe you used??? Just curious!

I found kevinpa's journal just as you were probably typing that!! Yep, he's a master....gotta get my hands on those sweetners he uses.

Here is the recipe:
the cake:
2 cups almond flour
1 c. splenda
6 T butter
1/8 t cream of tar tar
1 t vanilla extract
5 eggs separated
2 t baking powder
5 T cocoa

basicly you whip the eggs whites stiff, then beat together the yolks and butter,fold in the rest of the ingrediants. bake at 325 for 20 mins.

the frosting:
1 pkg sugar free jello vanilla pudding
1 8 oz cream cheese
1 c heavy cream
3 pkts splenda

mix all these together...the frosting was good by itself...but the cake and the frosting together was nasty!

Yeah, its got to adapt or I won't stick with it at all...I know me..

Just looking at that recipe, in my opinion, porbably too much splenda (it would be much better and lower carbs with a mixture of sweeteners) and probably too much plain almond flour (again, it would be much better with a mixtures of "flours").

When I first started lo carbing I tried to make baked goods with just almond flours and whey protein isolate. Iwas never satisfied with the end texture result.

Since I sarted using different ratios of sweeteners and flours, I must say I am very pleased with the results--both taste and texture wise. It does take some experimenting and as you experienced you will have some bombs!! Oh well!!! It's just cake

I left a message in your journal~~

The stuff kevin makes is amazing!

I agree with Lisa, I think its a recipe problem. When I first started low carbing I was very unhappy with the sweets I could create but I can now make sweets that are great and no one would suspect they are low carb. I test it out on people all the time and people can't tell. Its rare that I will make something that has a nasty aftertaste and if it does I will probably toss it. I am really really sensitive to the aftertaste from splenda and other sweeteners so I work really hard to avoid it.

A lot of it is a process of trial and error but eventually you will find what works.

I also agree with you and Lisa when you say to make it a way of life you need to have sweets. I know there are others who disagree but unlike many, I dont go off plan to eat high carb sweets because I am so satisfied with the lower carb stuff I can make myself and that is really what is important and what makes this a WOL for me, not just a diet.

yeah, the scale bit me today....half a pound up....

oh well..not worried. yeah, when I paid I will have to see about some of the different flours and stuff and tinker around with it..

but man, that was gross....LOL

edit to add:

which is kind of strange my weight going up as I have been eating a bowl of sugar free Ice cream every night now with good solid weight loss. edy's brand made with splenda...hmmmmmm....

Don't give up - this is doable long term, it just takes a little practice. I seem to be way more sensitive to the aftertaste of Splenda, too. In any recipe, I'll cut the Splenda in half and add a bit of stevia instead.

You'll probably learn to appreciate less sweetness. When I make LC pumpkin pie, for example, I prefer it spicy and not too sweet.

I have a hard time finding the different usable flours and sweeteners around here, so I haven't even attempted alot of the baked goods. I do make that low carb cheesecake that BawdyWench posted. It's really good. I also like to have a Dt Berries and Cream Dr. Pepper. It tastes like an ice cream float to me. Easy peanut butter cookies:

1 cup peanut butter
1 cup slpenda
1 egg

mix together, bake in 350 degree oven for about 10 minutes. you could add some sugar free chocolate chips if you wanted. They are a little dry, but taste pretty good when I want cookies.

splenda (on it's own) + chocolate = bitterness

Seek out multiple sweetener recipes. The orgasmic brownies that lisa mentioned are superb.

I dont know if you can buy them at your grocery store. But I found the Atkins bars at a store here. They have carbs but also have lots of fiber! I took the bar (I love the caramel nut bar) and cut it into bit size pieces and put them in the freezer. It gives you the feeling of cheating but its not that bad. Also you can have ready whip so I often take ready whip and sugar free jell-o and munch on that!

I had problems at the start also. Plain almond flour does not give a very good texture imho. I've found three things--mixing sweetners is essential (too much splenda gives an aftertaste and to me it's not sweet enough on its own); polyd does wonders for texture in things like brownies and using the right flour or mixture of flours makes a big difference.

My favorite LC desserts to date are:
1. brownies (If the "orgasmic brownies" mentioned are Scott123's recipe, it will take care of any chocolate craving as well or better than any high carb brownies)--but I didn't see it listed in Sweet Treats thread?
2. Bawdy's cheesecake (I make it without crust)

Forgot to mention--once you find a recipe you like--it helps to put it into servings sizes and freeze that way because portion control will always be important.