topamax 100mg coupons


When I was a competitive swimmer, my pre-race meal was always the same: two Winchell’s cake doughnuts with sprinkles and a carton of milk. Every. Single. Swim meet. Yes, we were super on top of nutrition back in the 70s and 80s. I’m sure the sugar/fat bomb combo only lasted for a couple of hours and was quickly replenished by a snow cone and a Marathon bar. Did I even eat real food during those meets? I have no recollection of any, but I’m sure my mom forced something healthy on me – those meets were loooooooong. But, whatever else I may have eaten, I only remember the doughnuts.

Doughnuts. Yum. I know I talk about them a lot (On here. On twitter. While I’m running.). I love doughnuts. I truly thought keto would be the end of my doughnut love affair, at least for awhile. But, after having some success with other keto desserts, I became obsessed with making a really good keto doughnut. My criteria: non-keto friends and family would not know the difference.

I’m not negging on keto substitutions. Sometimes the subs taste better than the real thing (keto bagels), and sometimes it just is what it is (keto zoodles are YUM! but no substitution for real pasta). Doughnuts just felt, to me, like something I didn’t want to just settle on. I wanted GOOD doughnuts. If not, I didn’t really want them. I felt a temper tantrum brewing.

Time to make the doughnuts. (Oh, wait. That is a Dunkin’ Donuts commercial, not Winchell’s. Whatever.)

When I promised chocolate doughnuts, I had no idea that the recipe would take so much tweaking. I made batches of doughnuts, some too cakey, some too dense, too sweet, not sweet enough. And I had to taste THEM ALL! The horror! I’m only semi kidding about this. Let’s just say it will be awhile (like a week) before I want another chocolate doughnut. Okay, maybe two or three days.

Because this recipe is keto, I intentionally kept the sweetness fairly mild. I don’t really like using a TON of artificial sweetener because I think it can start to taste funky if you overdo it. My goal here was to make the doughnuts pleasantly sweet, but make sure there was no weird aftertaste.

I personally think frosting is a must on doughnuts (especially cake doughnuts like these), but you can definitely eat them plain. Just make sure you let them cool completely. The taste is a zillion times better when they are fully cooled.

This recipe is for a batch of six, but just double it if you want to make a full dozen.


Chocolate Doughnuts

3 large eggs

1 teaspoon pure vanilla

1/4 cup heavy whipping cream

1 cup fine almond flour (not almond meal)

1/4 cup granulated Swerve

1/2 teaspoon baking powder

1/2 teaspoon salt

1/4 cup unsweetened cocoa powder (I like Ghiradelli)

1 tablespoon butter (for greasing the pan)


Heat oven to 350 degrees. Using the butter (or other oil), grease the doughnut pan very well. If you use something besides a doughnut pan, your cook time will be different.

In a food processor, mix the eggs on high until frothy. Add the heavy whipping cream and vanilla, and blend again.

Add the almond flour, Swerve, baking powder, cocoa powder and salt.

Blend the batter for one full minute. Scrape down the sides and blend again until very smooth.

Spoon batter out evenly into doughnut molds.

Place doughnut molds on a cookie sheet and bake for 12 to fourteen minutes. A toothpick should come out clean.

If desired, ice and decorate.


Chocolate Ganache Icing

1 bar Lily’s chocolate, chopped (Your choice, here. I like to use 1/2 Milk Chocolate and 1/2 Original or Dark)

1/4 cup heavy whipping cream (plus more, if needed), warm.

In a double boiler (heat-proof bowl over a pan of boiling water – not touching), heat the heavy cream to a low boil. Add the chocolate and stir until very well combined. You want the mixture to be shiny, so keep mixing until it has a nice sheen.

If you need to add more cream, make sure you heat it a bit in the microwave. Adding cold cream can cause the chocolate to “seize,” and turn grainy.

Alternatively, you can do this process in the microwave, stirring every 30 seconds, but it won’t be as smooth and shiny.

Dip the doughnuts into the icing to coat evenly, or drizzle over for a lighter coat. Top with your favorite keto toppings.





Living without sugar (and wine) has been the toughest part of keto for me. If you’ve followed this blog for any length of time, you know that I LOVE sugar. If I were smarter, I would figure out how to search my site to see just how many high carb/sugar-filled/dessert recipes are on here. I’m betting they make up the majority of my posts. Not kidding.

So, to quit sugar cold turkey was rough. Very rough. And for the first few weeks I avoided anything sweet like the plague, afraid someone would find me days later, under a bridge, clutching the remnants of an empty pack of Oreos and using a Dunkin’ Doughnuts box as a hat. Sugar and I could not be trusted alone together.

But after making it through the holidays safely, I decided to explore the world of keto desserts. Some were meh, some were nasty, but some, thankfully, were as good as the “real” thing. I still couldn’t help it, and found myself always tweaking a little bit, but that’s what food is all about, right? Personal preference. You like tomato, I like potato. Or at least I used to like potatoes. UNTIL I COULDN’T EAT THEM ANYMORE! Agggghhhhhhhh!!!!

Sorry. Where were we?

Oh, yes. Keto desserts. I originally found this one on Hey Keto Mama. I’ve never been a huge cheesecake fan, but Sam drew me in with her fun, creative site and abundance of recipes. Her Keto Peanut Butter Cheesecake Bites looked like the (fat) bomb! Yum! But alas, I am not eating peanuts (or potatoes! Did I already mention that?), so peanut butter was a no-go.

I decided to try them with almond butter, but knew a few changes would have to be made. First, almond butter can be a bit grainy, which would be gross in a fluffy cheesecake. I searched out an uber smooth brand and found Barney Butter Bare Smooth – no sugar, no salt (I have no financial interest in this product, just wanted you to know what I used). If you swap out almond butter (or cashew butter, etc.), just know that you really have to find a brand that is smooth (also, your macros will be different). The second major change I made was to add salt. My almond butter was salt-free, but even if it wasn’t, I would have still added a bit of salt. One of the best parts of a Reese’s, to me, is the salty/sweet combo. Without the salt, I don’t think I would have swooned. I was craving sweet, but I still needed the salty element to cut it.

Finally, and this is not an ingredient tweak, but a technical one, I think you need to coat your silpat/cupcake liners AT LEAST three times to get a nice, thick shell of chocolate around your cheesecake fluff. On my first try, I only did two coats and it was just too much cheesecake to chocolate. The second batch, I did three coats and it was better. Four coats, however, were the magic number. Alternatively, you could use a mini-muffin pan and simply have smaller bites – more chocolate, less fluff. It’s all good. Because, well, chocolate. And cheesecake. And almond butter. Right?

Anyway, here is the recipe. Allow yourself an hour to make these just because the “freezing” time takes a few minutes each step. Also, don’t be too hungry when you start these. During one of my experimental batches I ended up eating half the fluff straight from the food processor because it was sooooooooooo good. Don’t do like me.

Chocolate Almond Butter Mini Cheesecakes

8 ounces full-fat cream cheese (one brick)

1/4 cup VERY smooth almond butter

1/4 cup powdered Swerve

1 teaspoon pure vanilla extract

1/2 teaspoon almond extract (optional, but good if you want a stronger almond flavor)

1/4 cup heavy whipping cream

pinch (1/2 tsp – 1 tsp, depending on preference) fine sea salt

3/4 cup sugar free chocolate (I used Lily’s milk chocolate and dark chocolate, and they were both good – 1.5 bars).

2 tsp. coconut oil – refined if you don’t want the coconut taste


Cupcake pan with foil cupcake liners or Silpat cupcake pan.


In a food processor, blend the cream cheese and almond butter until smooth. Add the Swerve, vanilla, almond extract (if using), heavy whipping cream and salt. Blend. Taste. Add more salt, if necessary. Blend until light and fluffy. Set aside.

Melt the chocolate and coconut oil in the microwave, in 30 second increments, stirring between each. This can, alternatively, be done on the stove with a double-boiler.

After chocolate is fully melted and smooth, coat each of the cupcake liners in the pan. Freeze for 5 minutes. Coat the liners again. Freeze for 5 more minutes. Repeat process AT LEAST 3 times (more if you want a thicker outer shell), freezing for 5 minutes between each coat.

Fill each cup with almond butter fluff and freeze for 10 minutes.

Finally, spread chocolate on the top and freeze for 20 minutes.

Serve frozen or from the refrigerator.



Of Course, We’re Going to Start With Bread (Keto Everything Bagels. Because Bagels are EVERYTHING.)

January 8, 2018

Keto Egg and Bacon Bagel Sandwich When most people first contemplate going keto, they usually wail some version of, “But I can’t live without bread!” While my lament was more something along the lines of, “But I can’t live without doughnuts! And pie! And cookies in the shape of hearts and decorated with sprinkles!,” I […]

Read the full article →

Keto in French: KeTOW, Mes Amis (See? Isn’t that more appealing, already?)

January 5, 2018

Editorial note: I’ve started experimenting with keto desserts, so next post we will resume recipes. I just thought I needed to give a little more background so y’all weren’t like, What the hell is going on here?! Have all the adults left the premises?! When Tim and I first started keto, part of what made following […]

Read the full article →

Don’t Say Keto! Don’t Say Keto! (Sorry, I Said It)

January 3, 2018

So I’ve received a lot of questions and comments about what I posted yesterday regarding my eating. I really hate getting into “diets” or food programs on the internet, because, first, I’m a foodie and don’t really think that any food is “bad,” and, second, I truly believe everyone is different and thrive from all […]

Read the full article →

I May Still Be Insane, But I’m Less Puffy (and I can see my computer screen)

January 2, 2018

It’s New Year Resolution Post time, right? I mean, I didn’t miss it, did I? Surely there is at least a one week grace period. Since we’re all trying to be “better people” (or cool like Beyonce), I think that a little grace isn’t too much to ask for. Please. Why do we always feel […]

Read the full article →

How a Thursday Chocolate Chip Cookie Became a Friday Chocolate Chip Cookie – Laziness

October 9, 2017

Last week, I made chocolate chip cookies, just because. No special occasion, no special recipe I wanted to try, no special ingredients. It was Thursday and that seemed like a good enough reason. And when I pulled them out of the oven, they were terrible. Flat. Greasy. Falling apart. A Thursday cookie, indeed. Then something […]

Read the full article →

Southwestern Chicken Tacos (that were something else entirely, yesterday)

October 5, 2017

Mom and I went out for our usual Wednesday lunch date yesterday, and per custom, said good-bye only after an exchange of dishes we had made. We both love to cook, so there is a constant trading back and forth. I took her some of the Blueberry Walnut Crumb Cake (because I definitely Do Not […]

Read the full article →

How to Make Houswifery Fun! (Total lie. But at least bearable.) Blueberry Crumb Cake

October 4, 2017

Betty Crocker blueberry muffins for breakfast were one of my favorite Monday morning surprises when I was little. After a full weekend of sleep-overs, Broadway musical productions for the neighborhood, the selling of fruit and vegetable seed packets door-to-door (my part-time job as a six year-old), and swim practice, Monday mornings were always a little […]

Read the full article →

Pull Yourself Together (sugar helps)

September 26, 2017

That felt like an awfully long summer, didn’t it? Maybe because it was so hot here in Texas. Or maybe because I wasn’t focused on a training schedule, instead, content to sleep in some, dawdle, and generally just phone it in. Or maybe it was because this was the first summer without a kid at […]

Read the full article →