I’m currently doing something called IIFYM (if it fits your macros). I’ve been trying to lose weight for a long time, and I haven’t had success like I’ve had with this! Unfortunately, this year I’ve really struggled. I let myself take a break during the holidays, and it’s been hard jumping back on. My cravings are out of control.
Lately I’ve been 100% on, and I’m looking for new recipes to try. I’m craving sweets a lot lately, and I want something I can eat that doesn’t kill my macros. The first recipe I’ve tried has been a crustless low carb egg custard pie.
I have an egg allergy, so I knew I would have to tweak this recipe just a little bit to make sure it was OK for me to eat it. (my egg allergy has to do with egg that are not cooked really, really well) I decided to make some bars out of it, because those are thinner than a pie. I can be certain the pie is cooked thoroughly that way!
I found an awesome recipe online, and I went from there! (you can find the original recipe here) It was so easy!
Ingredients: 3 eggs / 2 cups heavy cream / 3/4 cup granulated splenda / 1 tablespoon vanilla / half teaspoon salt / sprinkle of nutmeg
Instructions : place all ingredients together in a bowl, mix well. Place in a small rectangle baking dish. Cook at 425 degrees for 10 minutes on the top rack. Turn the heat down to 325 and cook for an additional 30 minutes on the top rack. Let cool, and cut in to squares. Enjoy!
I placed some aluminum foil on top of mine and cooked for an additional ten minutes just to make sure it was cooked through. The recipe in the link above mentioned placing a cake pan of water on the bottom rack beneath the custard pie to keep it moist. I did that, and it turned out great! The consistency for mine was a little eggy, and I don’t know if that’s because they were thinner. It’s something that definitely takes care of the sweet tooth, and the carbs are really, really low!
I placed all the ingredients in to my LoseIt app, and I set it for 7 servings. The macros for each serving equaled to: 27 g fat / 2.6 carbs / 4 g protein