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Here’s a recipe to try for those people outside the first two weeks and can have coconut. This recipe came from Jennifer Eloff recipe that she posted on her blog, and was made courtesy of her. Jennifer is also the author of a number of GREAT low carb cookbooks. Here is a link to Jennifer’s sites:
Here’s a link to the original recipe:
I reduced and changed the sweetener amounts slightly to lower the total carbs and reduce the sweetness.
8 oz Cream Cheese
1 1/4 cup coconut milk
1/2 cup Granulated Splenda
1/4 cup Truvia (6 packets)
1 tsp Xanthan Gum
1/3 cup cocoa powder
1/2 oz unsweetened dark chocolate, thinly sliced
1. Beat cream cheese thoroughtly in food processor.
2. Add coconut milk, mix well.
3. Add remaining dry ingredients, pulse until smooth and scrape the sides as needed.
4. Finely slice the dark chocolate, and sprinkle over top.
Chill or eat immediately.
Makes 5 servings.
Nutrition Info with Granulated Splenda: (for 5 servings)
175 Calories; 15g of Fat, 10g Total Carbs (3g Fiber = 7g Net Carbs); 6g Protein.
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