This is a no-bake, delicious, low-carbohydrate, healthy fat pumpkin spice fudge, with real whipped cream on top.
About the ingredients:
The recipe has
- NO added sugar
- NO grains (refined or whole)
- NO bean/seed/vegetable oils
The recipe happens to be vegetarian if that’s of interest, even though that designation doesn’t necessarily make the food any healthier or better for the environment than one that is sourced from animals.
Saturated fat does not cause CVD or diabetes, the end
I have found that it’s relatively easy for me to achieve 50% of calories from fat via an animal-product sourced diet (see: My month on a carnivore diet – Debrief and Book Review: “The Carnivore Diet”). Going higher than that has been more of a challenge in my experience. This dessert has helped me experiment with a higher fat content.
With this, a reminder that a recent JACC state-of-the-art review concluded that saturated fat intake is not associated with CVD or diabetes.
Even though I do not have diabetes or prediabetes, my periodic run with a continuous glucose monitor confirms the biochemistry we learned in medical school – blood glucose in the normal/boring range. Data over dogma.
Because I like photographing food also… enjoy.