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Be Stupid! (Tim thinks I give BAD advice. Ha!)

by Carilyn on January 22, 2018

With Keto listed as the WORST diet of 2017, my post the other day was timed just right, don’t you think? As ultrarunners, we seem to be always swimming upstream. Apparently, we take great pleasure in doing things that the rest of the world deems moronic, dangerous, and unsustainable. Yup, we are spitters-into-the-wind.

I don’t know about you, but I don’t TRY to do stupid things; I just seem to be really, really good at making terrible choices. I tend to leap before I look, ignoring the best-intentioned advice more often than not. When I think back on some of the things I have done, I feel lucky not to have ended up in prison, rehab, or regional dinner theater. I wasn’t a bad girl, just a dumb girl.

And this lack of good judgment seems to have held true into my adult years. I gave up a career in law to run around a one mile loop/track for 24 hours. When that got old, I decided MORE would be better, and switched to 72 hour races. When people at parties told me I was insane and/or a masochist, I thought THEY were the ones who were delusional. And yet, I still love nothing better than spending a day logging miles on a treadmill while watching documentaries. Delusional, much, Carilyn?

What is the draw of doing weird things, even when the whole world is telling you you’re an idiot? I don’t seek out the strange, the novel, the certifiable. It’s just always there, whispering in my ear, like the potions in Alice in Wonderland – Try Me (I realize that Alice was actually littered with drug references, but for the purpose of this post, that is NOT what I’m alluding to.). There is something irresistible about a trail off the side of the road, an ocean full of sharks, an unopened book, a city not on a map. And anything other people think is stupid is, at least, worth a look.

Because how will we know if it is stupid FOR US if we don’t investigate? If we don’t ask questions? I we don’t, sometimes, try?

For despite the sometimes very mean and judgy comments of “well-meaning” friends and relatives, the best, most interesting, most meaningful things I have ever done have been those that most have never understood. The things that I had to do despite what others thought. The things that spoke to me with enough urgency that I was willing to ignore “common” sense and good judgment.

Those were the things that changed my life. That changed me.

It’s a new year. Be brave. Be stupid.

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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.



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