Infinitely harder to lose weight

[RickTheToad]

Hell yeah! Monkfruit is amazing because it looks and tastes like sugar with zero calories...

I'm definitely interested in that since I love cheesecake

For the crust
1 ½ Cups almond flour (see my favorite on Amazon)
¼ Cup Powdered Sweetener
1 teaspoon Cinnamon
6 Tablespoons Butter, melted
For the filling
48 ounces full fat cream cheese,, room temperature
2 Cups Powdered Sweetener
5 Large Eggs, room temperature
8 Ounces Sour Cream, room temperature
1 Tablespoon Vanilla extract


Instructions
Pre-heat the oven to 325F (160C).
Adjust the rack to the middle of the oven. Combine the crust dry ingredients in a medium bowl. Mix in the butter. Pour the crust mixture into the springform pan and press halfway up the sides using your fingers. Use a flat bottomed cup to press the mixture into the bottom. Bake for 5-8 minutes. Remove and set aside while you make the creamy filling.

In a large mixing bowl, beat the room temperature cream cheese with a hand mixer until light and fluffy. If you use a stand mixer use the paddle attachment.

Add in the sweetener a little at a time (about ⅓) and beat with the hand mixer.

Add in the room temperature eggs one at a time and beat until well incorporated.

Finally, add in the vanilla and room temperature sour cream and beat until just incorporated.

Pour the cheesecake mixture into the crust and even out the top. Bake in the pre-heated oven. Check after 50 minutes. The top should no longer be glossy and the center should still be jiggly.

Turn off the oven and crack the door. Let the cheesecake sit in the oven for 30 minutes. Remove the cheesecake from the oven run a sharp paring knife between the cheesecake and the pan (this is to ensure the cake doesn't stick. Do not remove the springform). Let sit on the counter for 1 hour.

Cover loosely with plastic wrap or aluminum foil and refrigerate for at least 8 hours.

Remove the springform pan sides and enjoy.

 

[nicksaiz65]

For the crust
1 ½ Cups almond flour (see my favorite on Amazon)
¼ Cup Powdered Sweetener
1 teaspoon Cinnamon
6 Tablespoons Butter, melted
For the filling
48 ounces full fat cream cheese,, room temperature
2 Cups Powdered Sweetener
5 Large Eggs, room temperature
8 Ounces Sour Cream, room temperature
1 Tablespoon Vanilla extract


Instructions
Pre-heat the oven to 325F (160C).
Adjust the rack to the middle of the oven. Combine the crust dry ingredients in a medium bowl. Mix in the butter. Pour the crust mixture into the springform pan and press halfway up the sides using your fingers. Use a flat bottomed cup to press the mixture into the bottom. Bake for 5-8 minutes. Remove and set aside while you make the creamy filling.

In a large mixing bowl, beat the room temperature cream cheese with a hand mixer until light and fluffy. If you use a stand mixer use the paddle attachment.

Add in the sweetener a little at a time (about ⅓) and beat with the hand mixer.

Add in the room temperature eggs one at a time and beat until well incorporated.

Finally, add in the vanilla and room temperature sour cream and beat until just incorporated.

Pour the cheesecake mixture into the crust and even out the top. Bake in the pre-heated oven. Check after 50 minutes. The top should no longer be glossy and the center should still be jiggly.

Turn off the oven and crack the door. Let the cheesecake sit in the oven for 30 minutes. Remove the cheesecake from the oven run a sharp paring knife between the cheesecake and the pan (this is to ensure the cake doesn't stick. Do not remove the springform). Let sit on the counter for 1 hour.

Cover loosely with plastic wrap or aluminum foil and refrigerate for at least 8 hours.

Remove the springform pan sides and enjoy.

This is awesome. Our recipes are pretty similar. I have been known to add blended cottage cheese to mine. Cheesecake is great because you can make it a million different ways and it never gets old.

I also usually skip the crust on mine.

You should try baking it in a water bath(a roasting pan is great for this.) It’s night & day on the texture.

 

[RickTheToad]

This is awesome. Our recipes are pretty similar. I have been known to add blended cottage cheese to mine. Cheesecake is great because you can make it a million different ways and it never gets old.

I also usually skip the crust on mine.

You should try baking it in a water bath(a roasting pan is great for this.) It’s night & day on the texture.

Agreed. That's how I make the normal cheesecake since some people do not like the monkfruit or stevia after taste. However, due to the alternative sweetener, it doesn't come out as smooth. I think it's pretty tasty, but it doesn't have the same sugar taste a normal cheese cake would have. It's slightly sweet.

 

[Pandora]

Losing weight in your 40s really can feel unfair, and you’re not imagining it. Hormones slow down, metabolism drops, and muscle mass decreases, so the same effort that worked before barely moves the scale now. It’s exhausting to “eat perfect” and train hard just to lose a few pounds. The frustration is real. One thing that helps is shifting the goal toward building muscle, tracking calories realistically, and focusing on consistency instead of perfection. Even slow progress counts. You’re not failing; your body just plays by new rules now. Don’t beat yourself up what you’re doing still matters, even if it’s harder.

This helps a lot. Thanks bro.

 

[Pandora]

Fasting is key. If you want to lose weight, I suggest you only eat one meal per day.

A hearty meal like steamed rice, steamed chicken, venison, steamed vegetables with beans and fruits and milk should get the job done protein wise. After that, fast the rest of the day and only eat once and exercise your butt off after that and get plenty of rest.

You need to fast if you want to lose weight, if you're not losing weight, chances are, you're not fasting enough.

Yes im afraid you are right. I need to step my discipline game up. I really want to eat 1 meal a day.

 

[forcerecon01]

Eat mostly protein and drink a lot of water. Cut out alcohol.

Yes water fills you up so you don't feel hungry

 

[BackInTheGame78]

Yes im afraid you are right. I need to step my discipline game up. I really want to eat 1 meal a day.

Why? Not enough food or protein if you are training hard and it will eventually lead to slowing down your metabolism.

 

[Pandora]

Why? Not enough food or protein if you are training hard and it will eventually lead to slowing down your metabolism.

I feel bad eating meat but meat stops my hunger cravings. I feel bad for eating factory farmed animals. Meat is the only meal that really satiates me.

 

[BackInTheGame78]

I feel bad eating meat but meat stops my hunger cravings. I feel bad for eating factory farmed animals. Meat is the only meal that really satiates me.

If you are training hard and trying to lose weight, protein is your number one ally.

Whether it comes from meat, egg whites, various plant based sources, etc...

Aim for 1.2g per pound of body weight to start, and then modulate between 1.0-1.2g per pound as you start dropping weight and see how your body responds.

 

[nicksaiz65]

Agreed. That's how I make the normal cheesecake since some people do not like the monkfruit or stevia after taste. However, due to the alternative sweetener, it doesn't come out as smooth. I think it's pretty tasty, but it doesn't have the same sugar taste a normal cheese cake would have. It's slightly sweet.

Ever try a basque cheesecake? Great tasting variation I’ll make sometimes. Super easy to make low-carb & high protein

 

[Vanderdonck]

I feel bad eating meat but meat stops my hunger cravings. I feel bad for eating factory farmed animals. Meat is the only meal that really satiates me.

Try to eat better quality meat then.

But also, step up your vegetable and fruit intake. They fill me up more than a steak ever could and are not fattening or very glycemic. I also eat hard boiled eggs quite often which do a great job of keeping my hunger spikes low.

 

[BackInTheGame78]

Try to eat better quality meat then.

But also, step up your vegetable and fruit intake. They fill me up more than a steak ever could and are not fattening or very glycemic. I also eat hard boiled eggs quite often which do a great job of keeping my hunger spikes low.

Fruits and especially veggies are key...they promote the proper gut bacteria that allow your body to lose weight easily since those bacteria produce byproducts that signal the proper hormones for that whereas "bad" foods such as highly processed and high sugar foods help feed the wrong types of bacteria that promote inflammation and weight gain.

Something that isn't talked about near enough is the role gut bacteria play in all of this...the human body has developed a symbiotic and necessary relationship with these bacteria over hundreds of thousands of years to the point we couldn't function without them and would die.

When you feed the bacteria we should have in the gut, with the food they like, you promote weight loss, health and lowered inflammation. When you don't, you wreak havoc internally and promote hormonal dysfunction, inflammatory cascades throughout the body, sickness and weight gain.

IMO, everyone should maintain homemade kefir or sauerkraut of some kind and have small amounts at least 3-4x a week if not daily to promote proper gut health.

 

[plumber]

Yes im afraid you are right. I need to step my discipline game up. I really want to eat 1 meal a day.

if you train hard and its hard to train and results don't happen then:

- diet, just like your thinking. but enough of the right things.
- hormones balance, very often this changes with ageing.
- blood flow.

things to look into.
-- weekly 24 hour fast
-- supplement stack for T
-- correct training (legs, sprints, heavy, cardio)
-- hormones' test.
-- general checkup (blood sugar, blood pressure, .....)

DO NOT just accept it is ageing and you have to live with it. That is a lie. Take advise from the guys your age or older, not the young ones that don't know about these things.

 

[BackInTheGame78]

if you train hard and its hard to train and results don't happen then:

- diet, just like your thinking. but enough of the right things.
- hormones balance, very often this changes with ageing.
- blood flow.

things to look into.
-- weekly 24 hour fast
-- supplement stack for T
-- correct training (legs, sprints, heavy, cardio)
-- hormones' test.
-- general checkup (blood sugar, blood pressure, .....)

DO NOT just accept it is ageing and you have to live with it. That is a lie. Take advise from the guys your age or older, not the young ones that don't know about these things.

I run a 5:2 fasting protocol that works great for me...fasting roughly 36 hours twice a week Saturday Night to Monday morning and Tuesday night to Thursday morning, meaning I fast all day Sunday and Wednesday.

 

[nicksaiz65]

I run a 5:2 fasting protocol that works great for me...fasting roughly 36 hours twice a week Saturday Night to Monday morning and Tuesday night to Thursday morning, meaning I fast all day Sunday and Wednesday.

Those extended fasts just tear the weight off

 

[plumber]

I run a 5:2 fasting protocol that works great for me...fasting roughly 36 hours twice a week Saturday Night to Monday morning and Tuesday night to Thursday morning, meaning I fast all day Sunday and Wednesday.

does that put you into ketosis ?

 

[BackInTheGame78]

does that put you into ketosis ?

Yes.

 

[Cheeky_James]

It is so frustrating. I could lose weight so easily in my 20's and early 30's. Now that I am 40 it is so difficult to even lose 5 lbs. No matter how much I exercise I can not do it. I have to eat perfectly now and do high intensity cardio to even lose 5lbs. I hate it.

do you have a sedentary job? ie a sit down all day office type job?

 

[Ricky]

Another option.

Breakfast:
Elemental shake
Homemade Yogurt

Lunch:
Protein (Tuna, Beef, Chicken)

Dinner:
Beef or Fish

Done by 7/7:30pm. In bed by 9pm. Wake up at 5/6am and repeat.

Sleep is the most important thing you can do for your body. Low stress is also a key factor. When you are stressed, your body releases cortisol. Cortisol slows digestion and metabolism; thus you gain weight. For men, it's in the mid-section. Women, thighs, boobs and butt.

I will also add, control yourself during the holidays. I usually make make my KETO cheese cake. Some like it, some don't, but you can eat it and not gain a pound. I think it's tasty; but I'm used to monkfruit and erythritol. I can post my recipe if anyone is interested.

Please do. I remember the lean gains guy had some type of cheesecake recipe as well. Would love to see yours

 

[Ricky]

For the crust
1 ½ Cups almond flour (see my favorite on Amazon)
¼ Cup Powdered Sweetener
1 teaspoon Cinnamon
6 Tablespoons Butter, melted
For the filling
48 ounces full fat cream cheese,, room temperature
2 Cups Powdered Sweetener
5 Large Eggs, room temperature
8 Ounces Sour Cream, room temperature
1 Tablespoon Vanilla extract


Instructions
Pre-heat the oven to 325F (160C).
Adjust the rack to the middle of the oven. Combine the crust dry ingredients in a medium bowl. Mix in the butter. Pour the crust mixture into the springform pan and press halfway up the sides using your fingers. Use a flat bottomed cup to press the mixture into the bottom. Bake for 5-8 minutes. Remove and set aside while you make the creamy filling.

In a large mixing bowl, beat the room temperature cream cheese with a hand mixer until light and fluffy. If you use a stand mixer use the paddle attachment.

Add in the sweetener a little at a time (about ⅓) and beat with the hand mixer.

Add in the room temperature eggs one at a time and beat until well incorporated.

Finally, add in the vanilla and room temperature sour cream and beat until just incorporated.

Pour the cheesecake mixture into the crust and even out the top. Bake in the pre-heated oven. Check after 50 minutes. The top should no longer be glossy and the center should still be jiggly.

Turn off the oven and crack the door. Let the cheesecake sit in the oven for 30 minutes. Remove the cheesecake from the oven run a sharp paring knife between the cheesecake and the pan (this is to ensure the cake doesn't stick. Do not remove the springform). Let sit on the counter for 1 hour.

Cover loosely with plastic wrap or aluminum foil and refrigerate for at least 8 hours.

Remove the springform pan sides and enjoy.

Thank you!