An Update and a Recipe

Since my last post I've probably spent around 85% of my time in Ketosis. I've largely switched running out for weights in the gym, and have been trying to get strong.
It seems to be working pretty well - I'm definitely stronger (and heavier, at around 88kg) now, than I've ever been.

Now I've never been much of a cook/recipe-person, but sometimes you've just got to try stuff if you are to be a successful mad keto vegetarian; Quorn cooked in double cream is delicious, but I'll probably get tired of it if it's all I ever have.

So I tried something, and surprisingly it worked pretty well:

 

Keto Peanut Butter and Chocolate Cheesecake
Makes 2 x 3-inch-diameter cheesecakes

Base Ingredients

• 3/4 cup almond meal
• 1/2 tsp baking powder
• 2 tbsp butter
• 1 tbsp peanut butter
• 1 tbsp truvia

Filling Ingredients

• 180g soft/spreadable cheese
• 2 tbsp almond milk
• 1 large egg
• Few drops of vanilla essence
• 1/2 tbsp truvia
• 2 tbsp cocoa powder

Method

• Soften the butter and combine with the other ingredients, pressing together until uniform
• Line two 3-inch cake tins with the resulting mixture and bake in the oven for about 10 minutes at 160 degrees C
• Mix all filling ingredients together thoroughly to produce something which looks like a chocolate mousse
• Take the tins out of the oven and reduce temperature to 120 degrees
• Spoon the filling onto the bases and place back in the oven until set (mine took roughly 30 minutes)
• Put in the fridge to chill for a few hours