Some folks live, eat and breathe peanut butter, and they go even crazier when you add in chocolate. But alas, this combo is usually PACKED with sugar. Well not these bad boys. These chocolate-chip studded cupcakes are topped with a rich peanut butter frosting but cut out the carbs and sugar.

RECIPE: LOW CARB CHOCOLATE CHIP CUPCAKES WITH PEANUT BUTTER FROSTING

Source Link (includes tips, more pictures, and more keto recipes)

(LOW SUGAR, LOW CARB, GLUTEN FREE, KETO FRIENDLY, DIABETIC FRIENDLY, ALMOND + COCONUT FLOUR, ALLULOSE + MONK FRUIT)

SERVINGS: 16 CUPCAKES (300 CALORIES, 5G NET CARB EACH)

PREP TIME: 15 MINUTES

BAKE TIME: 25 MINUTES

TOTAL TIME: 40 MINUTES

INGREDIENTS

FOR THE CHOCOLATE CUPCAKES

• 1/3 cup (37g) Coconut flour (we used Walmart’s Great Value Organic Coconut Flour)
  
• 2/3 cup (75g) Blanched almond flour (we used Nature’s Eats Blanched Almond Flour)
  
• 1/4 cup (22g) Unsweetened cocoa powder
  
• 1/2 cup (96g) AlluMonk Allulose & Monk Fruit Sweetener (Hoosier Hill Farms Allulose is also a viable choice if you want to skip the monk fruit; Lakanto’s Monk Fruit Sweetener with Erythritol is another option)
  
• 1 teaspoon (5g) Baking powder
  
• 1/2 teaspoon (3g) Sea salt
  
• 3 large Eggs (150g)
  
• 3 Tablespoons (42g) Butter
  
• 2/3 cup (175g) Unsweetened almond milk
  
• 1 teaspoon (4.3g) Vanilla extract
  
• 1/2 cup (90g) Unsweetened chocolate chips (we used Bake Believe Dark Chocolate Chips, but Lily’s Dark Chocolate Baking Chips or Pascha 100% Cacao Chips could also work!)
  
  
  FOR THE PEANUT BUTTER FROSTING
  
  
• 1 cup (226g or two sticks) Butter
  
• 1 cup (245g) Creamy peanut butter with no sugar added (we used Laura Scudder’s from Walmart)
  
• 1 cups (192g) AlluMonk Allulose & Monk Fruit Sweetener (Hoosier Hill Farms Allulose is also a viable choice if you want to skip the monk fruit; Lakanto’s Monk Fruit Sweetener with Erythritol is another option)
  
• 1 teaspoon (4.3g) Vanilla extract
  
• 2 Tablespoons (32g) Unsweetened almond milk
  
  

  INSTRUCTIONS
  

  
  FOR THE CUPCAKES
  
  

1. Preheat the oven to 375°F/190°C
   
2. Line muffin pan(s) with paper cupcake liners. Because coconut flour tends to stick, grease the liners with nonstick spray.
   
3. In a large bowl, mix the dry ingredients (coconut flour, almond flour, cocoa powder, sweetener, baking powder, and salt)
   
4. In a separate bowl, microwave the butter for 15-30 seconds to soften, but it should not be melted if possible. Stir in the eggs, unsweetened almond milk, and vanilla extract.
   
5. Pour your wet ingredients into your dry ingredients bowl and mix well (ideally with an electric blender)
   
6. Using a large spoon, pour the batter evenly into the muffin cups
   
7. Bake for 25 minutes, until a toothpick inserted into the center of a cupcake comes out clean.
   
8. Remove from the oven and let them cool off for at least 15 minutes (they must not be warm when you ice them)
   
   
   FOR THE FROSTING
   
   
9. Use a food processor / blender to blend your sweetener to make it powdered (this allows it to mix in better with the shortening/butter)
   
10. In a large bowl, microwave the butter for 15-30 seconds to soften, but it should not be melted if possible, Stir in the peanut butter and beat with an electric mixer until creamy and well-combined.
    
11. Gradually, with mixer on low speed, add your powdered sweetener until completely combined. Make sure to scrape the sides and the bottom of the bowl with a spatula so all ingredients are well-combined.
    
12. Stir in vanilla extract and salt.
    
13. With mixer on low-speed, add almond milk and stir until well-combined. Gradually increase speed to high and beat for 30 seconds.
    
14. Spread or pipe frosting onto completely cooled cupcakes.

Not all almond flours are created equal. Most of the stuff that's easiest to find is pretty coarse and won't act as nicely as finer grinds.

This stuff isn't cheap, but it's very fine and you might find that it works better than coarser flours. There are other fine grinds available, but they all seem to actually say it on the packaging.

Edit: To answer your actual question, no, I've never sifted almond or coconut flour.

Sure thing!

Preheat oven 350

1 cup almond meal
1 tbsp cinnamon
1/2 tbsp nutmeg
1 tsp vanilla
2 tbsp almond butter

[BLEND IN FOOD PROCESSOR]

2 bananas

[BLEND]

2 cups oatmeal

[FOLD INTO BATTER WITH SPATULA]

Bake 20 minutes @ 350

It's been a few years but I think this may be where I adopted the recipe from. I don't remember how or why I ended up with the quantities, but they work great! I use Trader Joe's almond meal, that's the good stuff right there, and Barney Butter, that's my kryptonite, makes me weak in the knees.

Sometimes I'll add in raisins, just fold into the mix after everything else. I tell myself every time I won't eat the whole batch in one sitting. So I end up grabbing half, eating them, then getting up again and grabbing the second half. Two, two sittings!

https://www.amazon.com/Trader-Joes-Just-Almond-Meal/dp/B0082GV1Z2/ref=mp_s_a_1_6?keywords=ground+almond&qid=1566104559&s=gateway&sr=8-6

Or you can ground up almonds or any nuts really (if you don’t have an allergy) and pulse them almost to a flour. It should be really fine and then you can add it to all your jelly’s or shower gels!

And the almond powder doesn’t disintegrate in hot water like a salt scrub does so you have more scrubby time!!

Haven't made these but I use Anthony's!

Anthony's

I personally do not have the time nor the patience to blanch my own almonds. It requires that you take the skin off of each individual almond... that, I think, is insanity.

However, if you buy blanched almond slivers, and have the right kind of food processor or blender, you literally just dump and grind until you get enough flour.

So really it's just up to you and how much work you want to do.

I order mine on Amazon and I get Anthony's blanched almond flour.

I can justify the cost because I usually just use 3 tbsp at a time for "bread", or the occasional pizza which is only 85 grams. So a 2 lbs bag lasts a couple months.

Honeyville is cheaper.

No worries!

I haven't personally tried this brand, but it has really good reviews on Amazon and says it's "ground so fine, you can actually call it powder!", so that might help: Wellbee"s Super Fine Almond Flour 2 LB https://www.amazon.com/dp/B00CLLV2D0/ref=cm_sw_r_cp_apa_i_T285Ab2MQXPVN

From the photo, your bagels look great!

I've managed to make "keto poptarts" - no recipe, just eyeballed it. You will need to drop some initial cash on the almond flour - it'll last a while and is used in a lot of recipes (meatloaf, pancakes, etc.)

Recipe (you'll need to fine tune this - taste it as you go)
Crust - 1/2 cup Almond Flour, 1 Egg, Butter, Salt, Sweetner- spread onto bottom of greased pan.

Filling - Cream Cheese, Egg, Sugar Free Maple Syrup (doesnt take much), Sweetner

Top with cinnamon, bake for 10 minutes ~350F, chill in freezer/fridge.

Lasts at least a week in the fridge. Could probably up the crunch through pan frying the finished product.

I'm going to experiment with different fillings in place of maple syrup (cocoa powder, low sugar/low carb fruit spreads, etc.) I wouldn't eat these every day, might cause a stall but they're great run and go breakfast and fairly low cost.


Don't have a real answer on the meat side of things - I've had luck finding cheap beef cuts (miniature round steaks) - season the shit out of them and cook then in a pan with butter. Add egg, breakfast done.

• Almond flour: Get at Trader Joe's or on [Amazon] (http://www.amazon.com/Blanched-Almond-Meal-Flour-lbs/dp/B0006ZN538/ref=sr_1_1?s=grocery&ie=UTF8&qid=1407460726&sr=1-1&keywords=almond+flour) as Bob's is too expensive for the quality.
  
  
• Unsweetened 100% cocoa powder: Find the best quality you can because you can really taste the difference.
  
  
• Butter: (grass-fed/Kerrygold)
  
  
• Eggs: Organic (search Craigslist for local eggs, just literally search eggs in your area).
  
  Best Starter: Mug Cakes
  Found: http://www.ruled.me/?s=mug+cakes
  And: http://www.ibreatheimhungry.com/?s=mug+cake
  Finally: http://alldayidreamaboutfood.com/?s=mug+cake
  
  Those are also the best cooking/baking blogs I know.
  
  

This is what I buy from Amazon. It's a huge bag and the quality is great.

Amazon has almond flour. That just the top one I found, but they have all different size bags. Personally, I like the Anthony's organics brand best. :)

>**The optional green peppers and onions I did not add to mine and are fine without them but I will be adding them next time I make these.
>
>My calculations made each roll 1.5 g carbs. Adding onion will alter this a bit.
>
>Edited typos

In my experience, I wouldn't recommend coconut flour unless you are in a pinch. Whenever I've made anything and subbed coconut flour for almond, the texture is a lot grittier, and when it comes to fake doughs, I find it doesn't hold nearly as well as almond flour.

​

This is the one I snag, because buying it locally costs about 11 dollars a pound:

https://www.amazon.com/Natures-Eats-Blanched-Almond-Flour/dp/B07FP9DNK8/ref=sr_1_5_a_it?ie=UTF8&qid=1550000762&sr=8-5&keywords=almond%2Bflour&th=1

​

I will say though, if you're looking to treat yoself, I recommend King Authur flours for that, especially if the flour is going to be a focal point of the recipe. For something like this pizza though, go with the link above.

You can do it! And when you get even 1/4 of the way there, you'll feel like a different, healthier, more mobile person. It's amazing.

Enough motivational drivel. To your question, I'd first advise to not worry about cravings until you're through keto flu. It's hard enough to not eat carbs. Don't make it harder by trying to starve yourself as well. EAT. ENJOY SO MUCH BACON. This will not last long and will most likely reduce your lifespan less in this time than being overweight long-term will.

You will also probably have cheat days. Don't judge yourself for them. It was actually kind of eye-opening to go back and forth a bit and feel the difference in my health very tangibly.

My fave foods that I used in the beginning (and a few subsequent falls from grace) were:

Drinks:

I try to drink lots of water. Water gets really boring. Unfortunately, most of the sugar-ish drinks you find have artificial sweeteners in them. I know that these sweeteners aren't great, but I don't think they're as terrible as some folks believe. I drink them anyway, but I try to minimize my intake.

• SodaStream - This bastard is indispensible for me. I use it all the time, but I love drinking plain seltzer. You can also add...
  
  
• Sugar Free Syrup or Sugar Free Lemonade - When I do get a bad craving for a sweet drink, these are my favorites. You can add the lemonade powder to regular water. The soda...not so much.
  
  
• Coke Zero - Again, I try to limit these, but they're a solid replacement for Coke.
  
  
• Coffee & Tea - It's coffee tea. By this point in your life, you probably know if it's your thing or not, so if you like it, drink a lot more now. Just use heavy whipping cream or half and half as a creamer, as milk has a lot of sugar. Adding stevia is...okay. I usually just drink it black.
  
  Meals & Snacks:
  
  
• FatHead Crackers/Nachos - Crikey these are good. I would eat these when not on keto. They're good alone, dipped in salsa, baked with nacho toppings (shredded chicken, black olives, guacamole). Top them with pepperoni and cheese to make little mini pizza-crackers. Or you could have...
  
  
• FatHead Pizza - This is also worthy of a crikey. The crust doesn't taste exactly like bread per se, but it's fantastic. Top however you would a pizza. Make your own sauce, as a lot of the store bought brands have too much sugar.
  
  
• Pizza Sauce - This is a simple sauce that tastes pretty good. It's fairly easy to modify ratios and tweak ingredients to match your tastes.
  
  
• Low Carb Tortillas - I generally can't taste the difference because mine are filled with delicious taco fixins.
  
  
• Cookies - Cookies. Nuff said.
  
  
• Pork rind crusted chicken nuggets - These are legit. I was doubtful of the breading, but I was pleased in the end.
  
  
• Weird, not-ramen replacement - I love ramen almost as much as I love my children. To replace it, I make this abomination. I don't really measure, but I'll give rough estimates. Also, please don't judge me.
  
  
  • Asparagus stir fry - An entire bag is 10.5 carbs. I usually eat half.
    
  • 2 eggs
    
  • 2T Peanut butter
    
  • 1T Soy sauce
    
  • 1 - 2T Heavy whipping cream (or more to achieve desired consistency or nutrient content)
    
  • 1/2 - 1t chicken bouillon
    
  • 1/4t - 1/2t Onion Powder - I'm guessing wildly at this amount. I just shake it a few times
    
  • 1/4t - 1/2t Garlic powder - Same as above
    
  • A few shakes of Fish sauce
    
    

1. Add frozen veggies to water and turn on stove, set eggs aside.
   
   
2. Mix remaining ingredients in a bowl
   
   
3. When water boils, add eggs and poach to desired consistency (boiling for 3 min gets you soft-medium boiled consistency)
   
   
4. Carefully drain the water from the pan without busting the eggs. You don't have to get all of the water, as it can add
   
   
5. Pour veggies and eggs into the bowl and mix with the sauce.
   
   Misc:
   
   

• Bob's Red Mill - God bless Bob. He should be a patron saint of keto. He has all the flours. See below.
  
  
• Bob's almond flour, Bob's coconut flour. This is basically all you need. No Hindu crickets required. You can get fancy later when you're feeling better and want to branch out.
  
  
• Pork rinds - They're weird and taste like I imagine a football would, or...a piece of rawhide. But I use these for breading sometimes (they're surprisingly good when soaked in delicious avocado or coconut oil). I also occasionally eat these to make my craving for chips, or rather, entire appetite go away.
  
  
• Avocado - The best fruit/berry ever. They're good by themselves. You can also make delicious ice cream with them. And of course, there's guacamole for the FatHead Crackers/Nachos above.
  
  Okay. I'm tired now and have to work tomorrow. I'll try to come back and add more useful things. Good luck!
  
  Edit: Links & formatting. Also, In my tired state, I almost forgot to add fat bombs. Look up lots of recipes. It's a huge help to be able to eat delicious chocolatey, doughy things.

Magnesium -> supplement pill
Potassium -> Spinach
Amazon for almound flour?

Pumpkin Chocolate Chip Cookies

Full instructions on my site- https://veggiechick.com/pumpkin-chocolate-chip-cookies/

• 1 1/2 cups gluten free all-purpose flour (I recommend Bob’s Red Mill Gluten-Free All-Purpose Baking Flour)
  
• 3/4 cup almond flour (not almond meal)
  
• 1/2 teaspoon baking soda
  
• 1/4 teaspoon ground sea salt
  
• 1 flax egg (1 tablespoon ground flax seeds + 3 tablespoons water- see instructions below)
  
• 1/2 cup pumpkin puree in can (not pumpkin pie filling)
  
• 2 tablespoons coconut oil, melted
  
• 1/2 cup organic white sugar (choose organic to ensure it’s vegan) 
  
• 1/4 cup coconut sugar
  
• 1/2 teaspoon pumpkin pie spice
  
• 1/2 teaspoon pure vanilla extract
  
• 3/4 cup vegan mini chocolate chips (I like Enjoy Life brand)
  
  

  INSTRUCTIONS
  

  
  

1. Cover 2 medium baking sheets (or 1 medium/1 small) with parchment paper and preheat your oven to 350 F (or if using a convection oven, preheat to 325 F).
   
2. Next, prepare the ground flax seed. I prefer to start with whole flax seeds. To begin, grind 1 tablespoon of whole flax seeds using a coffee grinder. Then add the ground flax seed to a small bowl. Add 3 tablespoons of water, stir and let sit for about 5 minutes until thickened. 
   
3. Meanwhile, in a medium bowl, combine the gluten-free flour mix, almond flour, baking soda and salt. Stir with a large spoon until combined.
   
4. To a large bowl, add the canned pumpkin, coconut oil, white sugar, coconut sugar, pumpkin pie spice, and vanilla. Stir, then add the flour mixture and stir until combined. Fold in the chocolate chips until evenly combined. 
   
5. Cover the bowl loosely with a towel and place in the fridge to cool for at least 30 minutes. Remove from the fridge and using a cookie scoop (or a small spoon and your hands,) scoop out roughly 1 1/2 tablespoons of the cookie dough and place on the parchment paper, spaced out between them (they won’t spread much so you only need about an inch or two between each cookie.) Continue to drop all cookie dough, about 21-22 cookies between the 2 cookie sheets. Press down a bit on each cookie with a small fork to flatten (about halfway).
   
6. Bake at 350 F for 14-15 minutes, or until the edges and bottoms are browned (the center will still be a little soft). Remove from the oven and let cool at least 15 minutes; they will firm up as they cool. Makes about 22 cookies.
   
7. Store in an airtight container for 4-5 days in the fridge, or freeze up to one month.

google says there's no official difference between almond meal & flour. both are just finely ground almonds.

i was using 1 serving of trader joe's just almond meal at roughly 180 calories and 7g protein.

So, par cook the veggies. I do this with my meats and veggies. I cook the portion I intend to eat that night longer than the portion I intend to eat later. It makes it much better in flavor and texture than cooking it completely and reheating it.

The other thing you can do is explore new veggies/new ways to prepare them. You can try riced cauliflower or riced broccoli. My personal favorite is mashed cauliflower. I add some goat cheese to it as well. Yum. I also own a spirlaizer that I use to make zucchini noodles. Try making zucchini fries. I use almond flour instead of bread crumbs (if you have a trader joes nearby it's much cheaper in store). You can also do it with eggplant.

I found this 2lb bag on Amazon. I imagine there are cheaper options out there.

I have been wanting to buy some and try some recipes. I think I could make it last since I won't use it constantly.

I bet it would be yummy on baked fish!

I buy quite a lot from Amazon since I live in a rural area with limited access to paleo friendly stores.

Kelp Noodles

Nogii Bars

Cocconut Oil

Fish Sauce

Cacao Powder

Epic Bars

Almond Flour

Kale Chips

Ghee

Note: Not all are subscribe and save

This is about 7.40 a pound, but you have to buy five pounds at a time.

https://www.amazon.com/Bobs-Red-Mill-Super-Fine-16-ounce/dp/B000EDG598#immersive-view_1524959631369

This is what I bought and the packages say 1/4c serving has 3 net carbs. I’m not sure why the packages on their site are different, but I use this flour frequently without any issues.

Serving sizes are usually explicitly picked so that they can round down to make the product look better. Like taking a look at two different almond flours, Yupik's has 3g net carbs while Now's is 1g net carb, but they only have one ingredient, so how is this possible? Yupik's at 30g per serving puts it gets rounded down to 3g, but Now's is probably something like 1.49g carbs at a 24g serving which gets rounded down to 1g.

I see this really often with noodles, where you'll see something ludicrous like a 1/20th package serving size with minimal carbs and sugar.

Seasonings too. They are always listed as zero across the board, so this Gym Chef brand was a little offputting by it's labeling but then I realized its not an unhealthy seasoning, its just telling the truth.

IMHO it can be pretty pricey in the grocery store, this is what I buy. Almond flour has something like 1/9 the carbs of wheat flour and a lot more fiber.

Also when you make cookies with almond flour you have to smoosh them down a little bit, they don't flatten as they cook like fully wheat flour ones.

I used Anthony’s Blanched Almond Flour, which I got on Amazon.

I use almond flour all the time to bake. THIS is one of the types I use.

will you be able to get generic brands like bobs red mill?

https://www.amazon.com/Bobs-Red-Mill-Super-Fine-16-ounce/dp/B00473RWXY

this one would definitely work.

btw, if you're making the brownies, please report back! i've bookmarked sooo many recipes from gnom gnom but never made any. all her recipes look super delish!

• 150 g blanched almond flour (1.5 cup )
  
• 6 tbsp psyllium husk powder
  
• 1 tsp baking powder
  
• 1.5 tsp salt (I use .5 tsp of salt, this is WAY too much)
  
• 4 egg whites
  
• 120 ml boiling water
  
• oil for frying (about 1-2 tbsp)
  
  Recipe
  
  ​
  
  I've tried multiple recipes for tortilla wraps, and this held up the best. I make a batch every week or so and use it to make turkey wraps for lunch every day.

I'm in the same boat. I just moved to Hawaii and I swear, no one diets here at all. And they eat rice with everything. I'm afraid to say the word "low carb" around these people :)

So I have recently bought on amazon a bunch of things I USED to be able to find my local grocery stores, such as:

1. Bob's Red Mill Coconut Flour
   
2. Bob's Red Mill Almond Meal/Flour
   
3. Mama Lupe's Low Carb Tortillas
   
   I bought them in bulk and they're all going into the freezer.
   
   I will probably try this Unsweetened Shredded Coconut soon because the I Breathe I'm Hungry blogger is always using it and I can't find it unsweetened here...
   
   And I've always bought EZSweets on Amazon, I've never found it in stores anywhere.
   
   I'm having issues finding Pork Rinds in Hawaii by the way, so if you find a good spot to order them online, let me know.

5lb almond flour

I lied. It's a 5lb bag for $29. I think that's still pretty good.

As pointed out by alysli, Amazon Prime 35.99 for 5 lbs

You can generally find it in stores that carry organics, such as Whole Foods or a co-op in your local town. You might try Albertson's too. If you can't find it locally, you can always get it on amazon. I personally use this kind

2 pounds for $18.46. This is the one I ordered. Not sure if that was what I paid though. It's been working fine when I incorporate it into what I'm making. You might want to check out elena's pantry, she does a lot with almond flour and follows the paleo diet for herself.

I ordered mine off amazon, though most grocery stores carry it as well, I know Bob's red Mill makes a good one. Just look for blanched almond flour.

edit:
https://www.amazon.com/gp/product/B01E5ZJVA0/ref=oh_aui_detailpage_o01_s01?ie=UTF8&psc=1

Go! Do! It honestly makes a huge difference. Is it JK Gourmet? I also tried that and LOVED it, great stuff :)

Here is the recipe and source this video is derived from: https://www.wholesomeyum.com/recipes/low-carb-bagels-with-almond-flour-keto-gluten-free-5-ingredients/

INGREDIENTS

*Click on the underlined text below to buy ingredients!

• 1 1/2 cup Almond flour
  
• 1 tbsp Gluten-free baking powder
  
• 2 1/2 cup Mozzarella cheese (shredded)
  
• 2 oz Cream cheese (cubed)
  
• 2 large Egg (beaten)
  
• Sesame seeds (for topping - optional)
  
  

  INSTRUCTIONS
  

  
  

1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
   
2. Stir together the almond flour and baking powder. Set aside.
   
3. Combine the shredded mozzarella and cubed cream cheese in a large bowl. Microwave for 2 minutes, stirring halfway through. Stir again at the end until well incorporated. (If you don't want to use the microwave, heat the cheeses in a double broiler on the stove over low heat, stirring frequently, until completely melted and easy to stir.)
   
4. Stir the flour mixture and eggs into the melted cheese mixture. Working quickly while the cheese is still hot, knead with your hands until a dough forms. The dough will be very sticky, but keep kneading and squeezing through your fingers for a few minutes. If the dough becomes hard before fully mixed, is too difficult to mix, or is still sticky after a couple minutes, you can microwave/reheat for 15-20 seconds to soften it. In that case, wash your hands and knead again.
   NOTES:a) It's very important for the dough to be completely uniform before proceeding to the next step. You shouldn't have pieces of cheese separate from areas of almond flour.
   b) If you want to use a food processor or stand mixer, or if you have trouble with sticky dough, please check the tips in the post above!
   
5. Divide the dough into 6 parts. Form/roll a long log with each part, then press the ends together to make a bagel shape on the lined baking sheet. Repeat with the remaining dough. If using sesame seeds, sprinkle them over the bagels and gently press into the dough. (You can also use everything seasoning for everything bagels.)
   
6. Bake for 10-14 minutes, until the bagels are firm and golden.

Recipe is located at https://www.certainlyketo.com/keto-chocolate-eclair-ice-cream-bars/

Sorry I have to post in two comments because the recipe is long.

We have a Strawberry Shortcake one too.

These bars are kind of like the Good Humor bars. This is a great end of the summer treat that would be great any time of the year.

Ingredients

• Chocolate Center:
  
• ½ cup heavy cream
  
• ¼ cup half and half
  
• 2 oz. unsweetened bakers chocolate
  
• Liquid stevia(to taste)
  
• Ice Cream Base:
  
• 1 cup heavy cream
  
• ¼ cup half and half
  
• 1 tsp. vanilla extract
  
• Liquid stevia (to taste)
  
• Outside Crumb Coating:
  
• Vanilla Crumbs
  
• ¼ cup almond flour
  
• 1 Tbsp. butter (melted)
  
• ½ tsp. vanilla extract
  
• Liquid stevia (to taste)
  
• Chocolate Crumbs
  
• ¼ cup almond flour
  
• 2 Tbsp. cocoa powder
  
• 2 Tbsp. butter (melted)
  
• Liquid stevia (to taste)

I swear by Honeyville Grain's Almond Flour. It is so fine it blends incredibly well and can be used for many applications it's not even funny.

Link

The cheapest I found thus far is on Amazon.

$34.99 w/free shipping for a 5lb bag is not too shabby.

I was thinking of just making my own using Costco's almonds. It's $12.99 for a 3lb bag. But, it's a lot of work to make your own.

I bought it online through Amazon: here. I can't seem to find any large bags of almond flour at Fry's or Safeway (just the small bags of Red Mills stuff) but I hear that Trader Joe's carries a couple varieties of all sorts of flour - including coconut.

This is by far my favourite almond flour I've tried.

Most of the Nutritional information was taken straight off the food packaging if possible. Obviously, with fruits and veg the information comes from Google because grocers don't supply it on products.
Almond flour I drink https://www.amazon.ca/Kirkland-Signature-Superfine-Grind-Almond/dp/B079DM61Z8/ref=sr_1_1?gclid=Cj0KCQjwjYHpBRC4ARIsAI-3GkGZv0N1QXMsEtw0O0rbAyEYL9JjhBbpD_Ny8wRRH52LD9nbIZMa_XQaAowNEALw_wcB&hvadid=283907415327&hvdev=c&hvlocphy=9001347&hvnetw=g&hvpos=1t1&hvqmt=e&hvrand=8593096411155634011&hvtargid=aud-748886260467%3Akwd-294912348380&hydadcr=24228_10304123&keywords=kirkland+almond+flour&qid=1562471758&s=gateway&sr=8-1
Oatmeal I eat https://www.amazon.ca/Bobs-Red-Cooking-Organic-Spurtles/dp/B078BMGDYV/ref=sr_1_1?keywords=bob%27s+red+mill+steel+cut+oats&qid=1562471917&s=gateway&sr=8-1
As a bonus the eggs I fry https://www.burnbraefarms.com/en/products/shelled-eggs/super-bon-ee

Do the math with each. Like I said in the OP my calculations are solid, I've gone over them numerous times and haven't found any errors. Don't be so quick to judge, don't assume 62% of the butter I use to cook my eggs is left in the pan because that's absurd, and don't get your nutritional content infromation off a fucking bodybuilding website. Get it off the labels which are held to federal standards...

This is what I use https://www.amazon.com/Almond-Blanched-Anthonys-Tested-Gluten-Free/dp/B00IDLV6OM

1 serving is 2g net carbs (1/4 cup, 28g)

Wow your almond flour must be mixed with something else, because that seems very high in net carbs. I use Nature's Eats brand of almond flour and I'm very happy with it. I got mine from Walmart.

3/4 cup of almond flour:

12 g carbs - 8 g fiber = 4 net carbs

A 3 lb. bag costs like $10-13 (can't remember). By comparison, the exact same bag costs $20+ on Amazon. https://www.amazon.com/Kirkland-Signature-Blanched-California-Superfine/dp/B079DM61Z8

And I will ASSUME that you have NEVER SET FOOT on a farm and have NO IDEA how it works. Your second paragraph referenced grain-fed beef. Which is exactly what I talked about. But I forget the lack of fats can cause . . . mental issues . . . with hard-core vegans

As to the grass-fed beef, that is why you need to buy it. Switch demand from one to the other = increased production of one, decreased in the other. And who said dairy MILK? If you are using generic one-to-others I can do so as well. So I am considering it on calories alone. not product. Plus almonds are used in more than just milk.

​

https://www.amazon.com/Bobs-Red-Mill-Almond-Packages/dp/B000EDG598

How about using almond flour or flax meal? You could use a tiny bit of pure sucralose if you wanted to sweeten it up. Creatine might be an option for you as well.

Pardon the self promotion, but my company sells a roasted almond meal online. This is not your standard roasted almond, this is a custom meal made for us (we use it as an ingredient in our base products). It's a much dark richer almond meal than at your standard stores. There's also an organic variety that meets the same spec. I sometimes just eat it cause it is yummy

Costco and Sams both have it.

We use Wellbee's, amazon is also a good ally to KETO, also r/keto and r/ketorecipes

https://www.amazon.com/dp/B00CLLV2D0/ref=snk_ddb_dp__mdpajx?smid=A23ECBH91R1MBR&ie=UTF8&th=1

Details:

• 80/20 ground beef, seasoned with salt and pepper, cooked in peanut oil (patty weight prior to cooking: 3.5oz)
  
  
• Trader Joe's Hatch Green Chili Salsa (OMFG get thee to the store and buy this; you will not be sorry)
  
  
• Egg. Over-medium.
  
  
• [Maria Mind Body Health Rolls] (http://mariamindbodyhealth.com/toasted-sub-sandwich-and-panini/). I used JK Gourmet finely ground almond flour and Konsyl Psyllium. Relevant because I previously used Bob's Almond flour and NOW nutrition psyllium husk with lackluster results.
  
  
  Sorry for the pic quality; I was in a hurry to devour it.

Peter Pan peanut butter is 6 grams of carbs per serving size.
I also really love Wellbee's super fine almond flour for making cookies and such. It's excellent, if a bit pricey.

> almond meal/flour being so expensive

I buy bobs redmill. Stores can sell it for a nice markup, i buy in bulk from amazon. I would "subscribe and save" so I can take an additional 15% off (since I get lots of consumables from Amazon).

Keep in mind, when I make a batch of Macarons I use 115 g of almond meal. So one of these bags makes quite a few batches.

http://www.amazon.com/Bobs-Red-Mill-Almond-Packages/dp/B000EDG598/ref=sr_1_1?ie=UTF8&qid=1420404495&sr=8-1&keywords=bobs+redmill+almond+meal

I'm using this Wellbee's brand and it's as fine as you're gonna get. I've also tried the Red Mill super fine one.

If you're isolated, it might be your best bet for a good price on almond flour (if you're into almond flour for stuff). This one from Nature's Eats is the cheapest I see.

I live in Arizona. I was able to get Bob's Red Mill almond "meal" (finely ground) at Fry's, it's almond flour, it's very finely ground without the almond "skin". It was pricey though, 1 lb for 10-11 bucks. It's not nearly as gritty as almond meal, which is mostly ground up almonds with the skin.

After using Bob's Red Mill i'm not sure I'd use anything else when making holy grail pizza...now I just need to make some almond flour pancakes.


Edit: here is an amazon link. Link

Amazon.com. Ordered this a couple of days ago. Prime is sweeeet.

http://www.amazon.com/Bobs-Red-Mill-16-Ounce-Packages/dp/B000EDG598

Far as I can tell, that's a good price.

I didn't use my words well. Stores here have Bob's Red Mill that's blanched (http://www.bobsredmill.com/almond-meal-flour.html) and Bob's Red Mill that isn't (http://www.bobsredmill.com/shop/flours-and-meals/nut-and-seed-meals-flours/natural-almond-meal-flour.html). The blanched is definitely finer, but neither gives the same consistency as wheat flour.

I tried some of this (got from Amazon), and while it's a little finer than the blanched Bob's Red Mill, stuff still turns out grainy with it. In my experience, things like cookies, crackers, and cakes just won't turn out "right" with almond flour. However, it's great for sausage balls, meatloaf or meatballs, and garlic cheddar biscuits.

Cut chicken/pork/steak into 2" cubes (you can do smaller if you're a massochist) wrap them in bacon and slide them onto skewers. Then broil them or grill them. They'll go faster than your carb containing things.

Take a couple heads of Cauliflower and cut it into medium-large chunks (again like 2 inch "round" pieces. Create a breading out of even parts Almond Flour and Oat Fiber. To that breading add 1 teaspoon of cayenne pepper per cup of "breading."

Crack a few eggs, roll the cauliflower pieces in the egg, then roll them in the "breading." Toss these into a skillet with 2 sticks (yes) of butter and fry your Buffalo Cauliflower bites. Again...these will go SUPER fast. If you have a deep frier at home (don't judge me) then you can just toss them into this instead of doing these in a pan...it will be much faster and easier if you do.

Bob's Red Mill Super-Fine Gluten Free Almond Flour, 3 Pound https://smile.amazon.com/dp/B00DL9LNNU/ref=cm_sw_r_cp_apa_i_JEQRCbDVDXZM2

Almond Flour Blanched (2lb) by Anthony's, Batch Tested Gluten-Free https://www.amazon.com/dp/B00IDLV6OM/ref=cm_sw_r_cp_apa_i_rW39AbTJ519BN

You may have also gotten almond meal instead of flour. I made the mistake of getting that at the store and it’s like almond flour but much more course. I recent bought this off amazon and am happy with it
Almond Flour Blanched (2lb) by Anthony's, Batch Tested Gluten-Free https://www.amazon.com/dp/B00IDLV6OM?ref=yo_pop_ma_swf

I got 2lbs for $15 on amazon... https://www.amazon.com/gp/product/B00IDLV6OM/ref=oh_aui_detailpage_o00_s00?ie=UTF8&psc=1

I will have to check out Sams Club.

Recipe:

2 cups almond flour

1/2 tsp salt

1/2 cup butter, softened

1/2 cup Swerve Sweetener

1 large egg

1/2 tsp vanilla extract

3.5 oz Lily’s Chocolate Chips

​

Instructions:

1. In a medium bowl, whisk together almond flour and salt.
   
   
2. In a large bowl, beat together butter and Swerve. Beat in egg and vanilla extract, then stir in chocolate chips.

Ingredients

1 cup almond flour
¼ cup coconut flour
1 tbsp baking powder
2 tbsp granulated erythritol
¼ tsp salt
5 large eggs
¼ cup butter, melted
¼ cup heavy cream
3 tbsp water
butter for greasing pan

Instructions

1. In a large mixing bowl, sift together dry ingredients.
   
2. In a second mixing bowl, beat eggs together with butter, cream, and water.
   
3. Mix wet ingredients into dry ingredients until all lumps are dissolved.
   
4. Heat a skillet over medium heat. Grease with butter.
   
5. Scoop batter onto skillet in desired size. Flip when edges begin to brown.
   
6. Remove pancakes from pan and serve!

I've been on a lemon kick lately - just tried this recipe and it is not bad! They did not rise much, so they're kind of like fluffy cookies, but then again, I came out with more scones than the recipe said would result, so that's probably it (ETA: also just realized that while the ingredients call for vanilla, there's no mention of vanilla in the instructions, so I omitted it. I assume next time I'll add it at the egg-whisking stage):


LEMON SCONE

Ingredients

• 2 1/2 cups almond flour
  
• 1 1/2 teaspoons lemon zest
  
• 2 tablespoons lemon juice
  
• 1/3 cup Swerve📷sweetener
  
• 2 teaspoons baking powder
  
• 1 teaspoon baking soda
  
• 1/3 teaspoon salt
  
• 1/2 teaspoon vanilla
  
• 1/4 cup butter
  
• 1 large egg
  
  

  Instructions
  

  
  

1. Preheat oven to 350 degrees. Prepare a large baking sheet.
   
2. Mix almond flour, sweetener, baking powder, baking soda, and salt in a bowl.
   
3. Add cold butter and mix using a pastry blender or mixer until mixture resembles coarse crumbs.
   
4. Whisk egg, lemon juice, and lemon zest, in a small bowl and stir into flour mixture until moistened; turn out onto a lightly floured (almond or coconut flour) surface. (I ENDED UP USING MORE THAN A "LIGHTLY FLOURED" SURFACE B/C DOUGH WAS QUITE STICKY)
   
5. Knead dough briefly for about 4 turns. Pat or roll dough out into a 1 inch-thick round.
   
6. Cut into 8 wedges and arrange on a baking sheet leaving 2 inches between each wedge.
   
7. Bake for 18 minutes or until bottom edges are lightly tan. Let cool on wire rack.
   
   

   Recipe Notes
   

   
   Serving size: 1 serving (Total recipe makes 8 servings)
   Protein 8.31g, Fat 23.88g, Cals 263, Carbs 8.05g, Fiber 3.88g -- NET CARBS: 4.17g

Recipe (sorry for posting late, got caught up with.. stuff)
As a note, this bread turned out to be relatively sweet and dense, in comparison to what I'm used to. It doesn't taste like regular bread.

https://www.fatforweightloss.com.au/keto-bread/

Ingredients

• 7 Large Eggs (50g / 1.7 oz each)
  
• 100 g Butter melted (100 g / 1/2 cup)
  
• 30 g Coconut Oil (30 g / 2 Tbsp)
  
• 200 g Almond Flour (200 g / 2 Cups)
  
• 1 teaspoon baking powder (5g / 0.2 oz)
  
• 1/2 teaspoon xanthan gum (2g)
  
• 1/2 teaspoon Salt (2g)
  
  

  Instructions
  

  
  

• Preheat the oven to 180 C (355 F).
  
• Put the eggs in a bowl and beat on high for 1 to 2 minutes.
  
• Add the melted butter and coconut oil, and beat until smooth.
  
• Add the almond flour, baking powder, xanthan gum and salt, and beat until combined and thick.
  
• Scrape into an 8-inch X 4-inch (20 cm x 10 cm) loaf pan lined with baking paper.
  
• Bake for 45 minutes or until a skewer comes out of the middle clean.
  
• Slice into 16 thin slices and store in an airtight container in the fridge for up to 7 days or up to 1 month in the freezer.

This is the flour I use, I posted the link so you can see the packaging. If your grocery store has a gluten free section, look there. If not, check the baking ailse. It is usually up high or down low (i.e. in the non-premium areas that are always filled with the junk).

I got this one which claims to be 'finely ground'

Lol at $3. Try $40. Wouldn't need to do this if you weren't rude and name-calling in your assumption.
http://www.amazon.com/gp/product/B000S16WRQ/