Keto decadence for the fat fast!

The idea for this dessert came to me during my first fat fast.

I had been losing weight slowly but steady, then all of a sudden it stopped. For two weeks I was not budging an ounce.

After a bit of research I decided to try a fat fast.

The fat fast was created by Dr Atkins, with the exact purpose of breaking a weight loss stall.

It can also be used by insulin resistant people (like me) who have a really hard time getting and staying in ketosis, to accelerate the process.

The first time I did it, I broke out of the stall and lost two pounds. (A lot for my slow standards)

The main problem was just: What do I eat all day?? Most options for the fat fast include cream cheese or heavy dairy or macadamias.

I am off dairy and recently discovered have a sensitivity to macadamia nuts. So what am I to eat? Just coconut oil all day? Blah!

More about the fat fast.

First of all let me explain a bit better how this fat fast works:

It is a 3 to 4 day cycle where you consume less than 1000 calories a day, and 90% of those calories must come from fat.

Is is good to break up your 1000 calories in to 4 or five mini meals of 200 to 250 calories each.

Technically you are not supposed to have any carbs at all, but in reality a 1% to 2% of calories for carbs is ok.

One of the great benefits of doing this fast is that you will get into deep ketosis and if you were struggling with cravings, why will also be gone when you are done.

What about the nutrition?

Let’s be honest. Cream cheese and macadamias are not exactly nutritionally complete.

That is why you only do this for 3 to 5 days and only every 6 months or so.

But what if you could make even those few fat fast days nutrient rich? Adding organic free range eggs will accomplish just that. (Yes make sure they are organic, possibly pastured, because the omega 3 to omega 6 profile is quite different from commercial eggs!!)

So with this recipe you get all the necessary fats, a bit of protein, but also you get all the precious nutrients.

Look at this comparison of pastured VS conventional eggs done by Mother Earth News Magazine in 2007

Vitamin A:

Conventional: 487 IU

Pastured avg: 792 IU

Vitamin D:

Conventional: 34 IU

Pastured avg: 136 – 204 IU

Vitamin E:

Conventional: 0.97 mg

Pastured avg: 3.73 mg

Beta-carotene:

Conventional: 10 mcg

Pastured avg: 79 mcg

Omega-3 fatty acids:

Conventional: 0.22 g

Pastured avg: 0.66 g

How much should I eat of it?

This recipe makes six portions of 367 calories each, so if this is all you are going to eat, have 3 servings per day, maybe divided in to 6 smaller meals.

What I would recommend is that you use this for one meal and maybe eat some coconut sour cream for breakfast and some bacon for dinner.

Sounds pretty good right?!

I hope you will enjoy it!

PS What the heck is zabaglione??

Yet again another flash from the past!

As a kid in Italy my mom would make it for my stepdad and me, as an energy snack”. It is also a famous dessert! Of course the Italian version is full of sugar…Here I tried my best to translate the recipe in to a no-sugar one. It might not be sweet enough, if your palate is not keto-adapted yet. Once you have been eating keto for a while this will seem indecently sweet!

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