Holy cow...

Ok so for breakfast I had a FlatOut low-carb flatbread with some mayo, a slice of swiss, and 4 pepperoni slices...

Lunch was reheated leftovers of the cream of mushroom and cauliflower soup... the problem was I had 2 full cups of the stuff...

Late afternoon snack was pepperoni smeared with cream cheese...

Supper was pot roast with turnips and a slice of the cheesecake.

So while the recipes for mushroom soup and pumpkin cheesecake sound really awesome and claim to be such-and-such net carbs per serving... I'm someone who wouldn't know a normal serving if it reached up and bit me.

My container of soup turned out to hold 2 cups, not one.

My slice of the cheesecake was about 1/12, not the 1/16 as estimated in the recipe

If FitDay is correct, I consumed a whopping 74 net carbs today.

And I don't feel very good just now. My DH and his friend who came for dinner went to Oktoberfest without me. I just didn't feel like going out. Maybe I should just stick to induction. I know induction's not designed to nourish me permanently, but I swear the second I get ahold of something nummy I just overdo it.

Here's the soup:
Saute a chopped onion and a couple cloves of garlic in olive oil. Add two quarts of chicken broth, 16 oz mushrooms scrubbed and sliced. Boil until the mushrooms are tender. Transfer half to a blender and blend until smooth. Blend the other half. Add a cup of heavy cream. Now I had cooked a head of cauliflower for faux potatoes, but wound up with runny creamed cauliflower... which I added to the soup as a thickener. According to FitDay this soup has 16 net carbs per cup... that's not very low-carb in my estimation. Not sure I understand why???

The cheesecake:
1 1/2 c ground almonds
1 tsp cinnamon
4 tblsp melted butter
4 tblsp splenda
Place a sheet of parchment over the bottom of a springform pan, then tighten the band around it (no trimming the parchment this way). Cut a large sheet of heavy duty aluminum foil and wrap the bottom of the pan to be waterproof in the water bath. Press the crust mixture then bake @ 375 for 8 to 10 mins. Place the pan in a baking pan then fill the space in the baking pan with boiling water.
Filling:
3 pkg cream cheese... beat until fluffy fluffy, taking the time to scrape down the bowl several times IMPORTANT
1 1/2 c. splenda
1 tblsp vanilla... beat and scrape again
2 1/2 tsp cinnamon
1 tsp nutmeg
1/4 tsp allspice
1/4 tsp cloves... beat and scrape again
15 oz can pumpkin... beat and scrape again
3 eggs, room temp... beat no more than a minute
2 eggs, room temp and 1/2 c. cream... beat no more than a minute
Pour over crust.
Reduce oven heat to 325 and bake an hour, then check the center for doneness (150 degrees). Turn off oven and open oven door for it to cool several hours. When cool to the touch run a knife around the edge and release the band of the springform pan. Refrigerate until ready to serve.
FitDay says it's 17 net carbs for 1/16 of the pie.

I don't see how this is "low-carb"... either that or it's well beyond rung 3??? Just discouraged.