Top products from r/ketorecipes

We found 161 product mentions on r/ketorecipes. We ranked the 938 resulting products by number of redditors who mentioned them. Here are the top 20.

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Top comments that mention products on r/ketorecipes:

u/cryospam · 3 pointsr/ketorecipes

I've been doing Keto since November...and I fucking LOVE dessert. My solution was to just make Keto Dessert!!

My goto is Ice Cream. It isn't identical to regular ice cream, but it is MUCH closer texture and taste wise than Halo Top.

You will need the following kitchen tools

A blender

An ice cream maker (either the frozen bowl ones, or a real one with a compressor will be fine.)

A spatula to move the ice cream from the beater between batches.

A spoon to eat your ice cream before it makes it into the freezer...


OK so you can make a bunch of different flavors with this base recipe, the only thing that you change is the flavor of your IsoPure Zero Carb Protein

1 pint of Heavy Cream (yup the whole pint). I try to find things with 0 carbs listed, I feel that while it is rounding that allows them to list 0 (they aren't really 0) the ones that CAN list it as 0 will have fewer carbs in it when compared to the ones that list this is 1 gram per serving.

1 cup of Califia Farms 0 carb almond milk I have tried others...but this one gives the best texture.

1 tablespoon of Food Grade Glycerin Buy this online, it's expensive as fuck locally, this bottle will last a super long time. Locally near me it's 9 dollars for 4 ounces, SOOOOO much cheaper online.

1 cup of granulated splenda or granulated swerve (whichever you like better)

1 tablespoon of Psyllium Husk powder (not necessary but this gives an easy kick of fiber for 0 net carbs without affecting the taste noticeably)

1 scoop of Isopure Protein. This is what gives your flavor...the zero carb ones are perfect for this, and it gives a HUGE improvement towards the nutrition of the ice cream, and it makes the ice cream much more encourage you to eat a lot less.

I'm terrible...but there are at least a few days every week I eat Ice Cream for dinner (the metrics are quite close).

What you do is add the dry ingredients to your blender...then the wet ones...and blend them up. DO NOT BLEND THIS TOO MUCH. If you overblend this, the heavy cream will separate into butter. If that happens you need to put the whole thing onto the stove and GENTLY heat it and use a stick blender to re-emulsify the butter fat back into the ice cream.

Then load the whole thing into your ice cream maker in batches and let it run (seriously that's it).

Enjoy your keto ice cream!! The directions may sound hard, but once you have made it a couple times, you can get a batch ready and into your ice cream maker in like 6 or 7 minutes, and then the time required will depend on your actual ice cream maker.

I am EXTRA lazy so I premix the dry ingredients and keep them in tupperware (I told you...I eat a lot of ice cream). I just then dump the dry ingredients into my blender and then add the wet ones.

It will take a bit longer than most ice cream to harden, probably around 24 hours if you have a normal freezer, certainly faster if you have one of those nifty sub-zero ones, but it won't get rock hard like the Halo Top stuff does, and the texture (provided you did a good job mixing) will not be weird either.

u/NessaTesla · 1 pointr/ketorecipes

So this was a really fun experiment my mom and I made after finding some Shiritaki Miracle Noodles in rice form at the grocery store. I've used Shiritaki noodles many times, and have always had an issue with the texture, but cut into this shape, I liked them much better.

2 large eggs

Kosher salt

2 tablespoons vegetable oil

1 1/2 tablespoons soy sauce

1 teaspoon sesame oil

1 teaspoon minced ginger

1/2 cup salad or baby shrimp (use bigger if you prefer, I just think these are cute!)

1/2 cup frozen peas and carrots (or any other veggie you'd like, really)

1 8-ounce package of Shiritaki Miracle "Rice"

Anything else you'd like, such as bean sprouts or water chestnuts. Mine had bamboo shoots.

To begin, you have to rinse the fishy-smelling water out of your rice. They're small, so a normal colander might not work, I ended up using a flour sieve. I hope you aren't too eco-friendly, because you should spend at least 10 minutes rinsing them. Hot water is the best to get the smell out quickly. Once you can smell absolutely NO fishiness, lay them out on several paper towels and let them dry as much as possible.

While they dry, whisk the 2 eggs and add a pinch of kosher salt to them. Heat 1 tablespoon vegetable oil in a large pan over medium-high heat. Add the eggs and cook, without stirring, until almost set, about one minute. Flip the egg pancake with a rubber spatula and cook until just set on the other side, about 30 seconds. (This is to get flat little strips, if this is too much work just scramble eggs as you normally would.) Transfer to a cutting board and cut into thin strips.

Now, throw your rice into a dry , large skillet and cook it on medium high heat, spreading it flat. Cook it 5-7 minutes, or until it has mostly stopped steaming and the rice looks less shiny, more dull. This is to get ALL of the moisture out. Scoop your rice out of the pan.

Combine the soy sauce, sesame oil, ginger, 1 tablespoon water. Heat the remaining 1 tablespoon vegetable oil in the same skillet over high heat. Add the shrimp and vegetables until almost cooked through. Since both of mine were pre-cooked and frozen, this took only about 2 minutes. Add your rice back in, along with your egg and any other toppings. Finally, add in the sauce and stir-fry until warmed through.

Tada! Next time, to make it easier, I might just throw the veggies and shrimp in on top of the rice, but I was worried about overcooking the rice. I'm not sure it can be overcooked, though. Anyyway, I had a lot of fun playing around with this, so thanks for reading. Any advice on how to write recipes more succinctly is appreciated. :P

u/Dacvak · 14 pointsr/ketorecipes

Man, I am proud of myself for this one. First, let me specify once again: This is a large, blueberry scone that is only 100 calories and 3 grams net carbs. It's also only 4 (or 5) ingredients, and it's the easiest thing in the world to make.

First and foremost, the star of the show here is carbquik. I don't know why this stuff doesn't pop up in this sub more often. Look, I love almond flour and bread that actually tastes like eggs as much as the next guy, but when I'm truly craving a flour substitute, this stuff is the real deal. Assuming they aren't grossly lying about the carb content here, this is the way to go when replicating anything "bread".

Here's the recipe:

  • 1/3rd cup carbquik (90 calories, 2g nc)
  • Swerve (or sweetener of your choice) until desired sweetness. I usually do like a tablespoon or so. (0)
  • One exact splash of vanilla extract (optional) (0)
  • 8-10 blueberries (7 calories, 1g nc)
  • Just enough unsweetened almond milk to barely form a dough. Seriously, it should be crumbly and barely stick together. Like, maybe a tablespoon or two of almond milk. (3-8 calories, 0g nc)

    Then just mix all that shit together. You can knead it a little if you want, it's not super important. Then cook at 350 for 15 minutes or so, just until it starts getting brown on top. I actually cook mine in an air frier, so I'm not 100% sure how that translates to a standard oven.

    But dayum. Not only does this taste great, but it's right around 100 calories and only 3 net carbs. Ridiculous. Goes super well with tea or coffee.

    Enjoy, keto friends.
u/kelsi16 · 8 pointsr/ketorecipes

Here goes the recipe - my husband said they’re a good dupe for McGriddles, I’ve never had a McGriddle so I can’t confirm, but they’re definitely a good stand in for a breakfast sandwich.

Waffle Ingredients:

1 large egg

1/2 cup almond flour

2 tbsp erithrytol

1/2 tsp gluten-free baking powder

1/4 tsp sea salt

2 tbsp butter

1/4 cup almond milk

1/2 tsp vanilla extract

2 tbsp almond butter

Waffle Instructions:

  1. Preheat and grease waffle iron.

  2. Separate egg and beat egg white to stiff peaks in medium bowl.

  3. In a large bowl combine flour, swerve, baking powder and salt.

  4. In a small bowl in the microwave, melt together butter and peanut butter (can use almond butter). Whisk together and add to dry flour bowl.

  5. Add egg yolk, almond milk, and vanilla. Stir together until smooth.

  6. Fold the egg whites into the batter. Mix so the pockets of white are gone, but don’t overmix. Batter should be light and fluffy.

  7. Either makes 2 Belgian waffles (about 3/4 cup of batter each) or 4 mini (I made mini obviously). Cook about 5 minutes or until steam stops coming from iron. I finished them in the toaster to crisp them up a bit, but they were fine coming out of the iron honestly.


    6 6” strips of bacon

    1 fried egg (I break the yolk)

    1 thin slice of tomato

    1 tbsp of miracle whip mixed with a bit of Frank’s Red Hot, spread on the waffle

    Bonus: I ordered this mini waffle maker on Amazon because of a post by u/Lunaloveshagrid and it’s amazing.

    According to carb manager, meal comes in at 9g net carbs, 63g fat, 36g of protein.
u/Palimpsestuous · 8 pointsr/ketorecipes

Created by a Nanaimo bar loving Canadian, who has scoured cities far and wide for the best of the best, and bullied grandmas nationally for their sacred recipes.

  • 5/5 mouthfeel.
  • 5/5 taste.
  • 2/5 difficulty.
  • $$$ expensive upfront, but the ingredients will last you for ages. A savvy shopper can do this for $$. A keto veteran likely owns all of this already.
  • 40 min creation time

    103 Cal per bomb (makes 18)

  • 11.5g fat (86%)
  • 1.1g protein (4%)
  • 3g carbs (10%) *instructions to reduce carbs included


  • 3 tbsp Lily's Stevia sweetened dark chocolate chips.
  • 70g Organic Cocoa Butter (buy this bulk on Amazon, omg Whole Foods will charge you up the booty hole)
  • 30g Organic Coconut - unsweetened, medium shred
  • 2 tbsp Almond Butter - unsweetened and unsalted
  • 3 tsp Erythritol Sweetner - I like Swerve. It's pretty cheap on Prime actually!
  • 3.5 tbsp MCT oil
  • 15g 100% dark unsweetened baking chocolate
  • vanilla bean powder or vanilla flavouring (the powder has gone CRAZY in price omg, but the real thing is so good.)
  • 30g Blanched Almond Meal (optional)

    Kitchen Stuff

  • Scale to weigh all the grams.
  • Silicon mold - here's the one I have.
  • Normal things like a spatula, small pot, and a cookie tray.


  • These things have 3 layers, make one layer at a time, freeze it, repeat.
  • Put your silicon mold on a cookie sheet and leave it there or it'll flail everywhere.

    1. Chocolate Top

  • Heat on low: 3 tbsp of Lily's choc chips with 1 tbsp MCT oil in a pan, mix well.
  • Pour into each mold - I used a 1/4 tsp measuring spoon.
  • Pop into the freezer and make the next part while this freezes.
  • Note: you could use 1 tbsp choc chips to reduce the carbs.

    2. Custard Middle

  • Heat on low: 68-70g of cocoa butter until dissolved.
  • Mix in 2.5 tbsp of MCT oil.
  • Add 3 tsp of Erythritol sweetner and a good dash of vanilla.
  • Mix the heck out of this. Erythritol doesn't like to dissolve. (Next time I'll consider pulse blending this bit, or actually adding some egg yolk to get that silky custardy feeling.)
  • Use a 1/2 tsp size spoon to ladle this into each mold section.
  • Spread extras evenly across, but leave 1cm depth in each mold.
  • Save the remaining mix for part 3.
  • Ensure to stir this regularly as you dole it out, or the sugar will be concentrated at the bottom. >:(
  • Freeze for 10-15.

    3. Coconut Bottom

  • Heat on low: 10-15g of 100% dark chocolate with the remaining custard mix.
  • Mix in 2 tbsp almond butter, mix well.
  • Mix in 28g coconut flakes (and 30g blanched almond meal if you want. If you want lower carbs, don't add this but it will fuck with the texture)
  • Stir well over low heat for a minute. Add a dash of salt if you want.
  • Use 1 tsp size spoon to top up the rest of the mold. It's a tight fit.
  • Freeze
  • Leave 'em in the fridge after they set.
  • Feel really good about life. Yeah!
  • Have it with coffeeeeee
u/Cheesius · 4 pointsr/ketorecipes

Wow this got wordy! I'm gonna put a little TL;DR at the top here for easy reference:

Pork shoulder blade roasts or steaks are relatively cheap compared to other meat, are delicious and are great for keto. Chicken thighs are also fantastic. I use Nu-Salt in everything to make sure I get more potassium. I sweeten most things with Ez-Sweetz. I explain in more detail how I use the pork shoulder and the chicken breasts below.


I buy pork shoulder blade steaks, because they're relatively cheap and have lots of fat, which helps me with my ratios, and they're delicious. I cut them into manageable portions and cook them up for breakfast most mornings (I learned to cook them the way Gordon Ramsay does in this video, ignore the sweet and sour peppers he also cooks as they are loaded with carbs, amd go easy on the garlic, but this is a great way to cook pork chops), it's absolutely fantastic. Not so good if you're also watching your calories, but pork shoulder is a really tasty, really cheap cut of meat.

Anyway, my go-to breakfast is usually a portion of pork shoulder blade steak, about 6 small frozen brussels sprouts microwaved on a plate under a bowl for four minutes with butter, salt and pepper, and a couple of eggs fried up on the side.

Also chicken thighs, which I lay in 13x9 baking pan, sprinkle salt, pepper, rosemary and other delicous stuff over them, cover in foil and bake it for about an hour at 350... LEt it cool, remove the bones (keep the skin and fat in there, just chop it and mix it all together) and then you've got chicken to use in stuff. It's very fatty, but again, that's part of maintaining the keto ratio. I usually will portion that out into zipper-seal sandwich bags, about 200g in each bag, and freeze it. Then I use it to make quick lunches, I mix one portion with about 200g of broccoli or green beans and about 20g of cheese, add seasoning, and freeze it in a microwaveable container.

Aside from that, I always keep some potassium salt (I use Nu-Salt, which is carried in my local grocery store near the salt) on hand to help make sure I am getting enough potassium, I add some to anything I add salt to. Be aware, by itself it tastes just awful... But if you feel like you need some extra potassium, it does the trick. I always use extra if I am getting back into keto after cheating.

My go-to sweetener of choice is Ez-Sweetz, it just makes stuff sweeter without adding any other flavors (I tried stevia and it just was not good in my coffee), and one drop of the stuff is equivalent to 1 teaspoon of sugar. I haven't ever seen it in a store, but you can get it from amazon.

u/fuzzysqurl · 3 pointsr/ketorecipes


  • 1 lb. Boneless, Skinless Chicken Thighs. Cut into small pieces
  • 1 Tbsp. Olive Oil
  • 1 medium Onion, diced
  • 1 tsp. Garlic, minced
  • 1 tsp. Ground Cumin
  • 2 tsp. Dried Oregano
  • 1 tsp. Cayenne Pepper
  • 1/4 c. Shredded Cheese (I personally used Cheddar)
  • 1/4 c. Heavy Whipping Cream
  • 1 qt. Chicken Stock
  • 3 cans Eden Organic Black Soy Beans. Eden Organic is probably the most accessible brand but you can use whatever you find. Note: Black soy beans taste more like traditional black beans rather than yellow soy beans.


    Put olive oil, onion, and chicken into large pan on the stove. Cook until the chicken is no longer pink on the outside. Add garlic and cook for another minute or so. Add every other ingredient and bring to a boil. Reduce heat slightly and let cook uncovered for 20 minutes or so.


    You can increase the amount of cheese in the recipe to help thicken the sauce a little. You can also top with more cheese or sour cream after serving.

    I didn't have any jalapeno or other peppers on hand but you can definitely add them in for extra heat. Speaking of heat, this chili does have a bit of a kick to it so if you're sensitive to spice just leave out or reduce the amount of Cayenne Pepper.

    Finally, you could serve with pork rinds or something if you wish to have a crunch.


    Makes about 11 cups of food, which I estimate to be about 6 servings (I took about 1 cup out to eat. Ended up going back for seconds)

  • Calories: 374
  • Fat: 20g
  • Carbs: 15g
  • Fiber: 13g
  • Net Carbs: 2g
  • Protein: 37g
u/Ceadol · 8 pointsr/ketorecipes

If they like Pasta so much, try making some Zucchini noodles. They taste great with most of the sauces that go on normal pasta. I personally love making keto Alfredo sauce for mine. And for $11, The Veggetti is an awesome little tool for making them.

They cook up in a few minutes in some butter and taste fantastic. So you can make it for yourself and still share in the "pasta" with the rest of the house. Plus, if they're vegetarians too, maybe you'll turn them on to something new.

u/willworkfor-avocados · 9 pointsr/ketorecipes

Many people are on the fence about this product, but Carbquik Baking Mix makes pretty solid biscuits. They’re a little crumbly/salty, but when you make them with cheese and garlic butter on top (like Red Lobster) they’re fantastic!

I enjoy the mix for pancakes and mug cakes too, I’ve also made a pseudo “pie crust” topping for chicken pot pie that worked well.

u/PKViking · 1 pointr/ketorecipes

Easy one here...
Purchase a Veggetti spiral vegetable slicer or something like it and some zucchini's. Wash everything first then use the veggetti to make vegetable spaghetti basically. Just make sure you dry off the "Spaghetti" really well as it tends to hold lots of moisture in my experience. Then i honestly just drench mine with a meaty tomato sauce. Its sooo good and you dont even notice its not real spaghetti when its drenched in sauce.

The other thing my wife and I just experimented with this week was "Collard Green Enchiladas". Basically find a great enchilada recipe and sub out the flour wrap with some fresh whole collard green leaves. Again the key here is to keep things saucey and cheesy and you wont even really be able to tell your eating green vegetables.

u/msangeld · 2 pointsr/ketorecipes

Definitely get a crockpot. We routinely make pot's of chili on the weekend or cuts of meat to use for lunches during the week. Also my food processor has become one the most used items in my

Something else I recommend are whoopi pans I use these routinely with my basic bread recipe.

By basic bread I mean it can easily be altered to be used in different ways. I've added Parmesan and garlic to make it a garlic bread, I've added vanilla and cinnamon to make it more like a pancake.

  • 3 large eggs
  • 1 tsp baking powder
  • 1 tsp psyllium husk powder
  • 6 tbsp golden flax meal
  • 1 tbsp heavy cream
  • pinch of salt


  1. Preheat your oven to 350.
  2. Spray an Oopsie roll pan (muffin top pan) with cooking spray
  3. Scoop evently into Oopsie roll pan.
  4. Bake for 10 minutes and press one bun with your finger, if it is firm, they are ready to go!

    The whoopi pans make them the perfect size for sandwhiches or hamburgers.

    Anyway I hope this helps :)

u/HoodedJinX · 16 pointsr/ketorecipes

Recipe :

2 cups shredded mozzarella cheese

3/4 cup Isopure Zero Carb Whey Protein Isolate

2 Tbsp Flax/Chai Seed Ground Mix

A non-measured amount of (to taste) :

Chicken Bouillon, Garlic Powder, Onion Powder

Preheat oven to 325F


I melted the mozzarella in the microwave, mixed in all other ingredients with a spatula. I put 'dough' in-between 2 pieces of parchment paper (see, I learned my lesson from the pizza dough). I rolled it out as thin as I could with a wine bottle (because I could not find my rolling pin...... don't judge me). I cut dough into triangle shapes and placed cut outs on a parchment lined sheet tray. I put them in the oven for about 8-10 mins, turning half way.

I ended up making 2 batches. The first was too thick, and tasted very powdery for my liking.. so my mom took those. The thinner the better they are. I ate them with some guacamole from Whole Foods. They were pretty good, but I can't wait to find my rolling pin to try to get them a bit thinner.

With the ingredients I used, the only real carbs are from the mozzarella cheese.Everything else was <1 carb.

The recipe I was going off of is from Sugar Free Londoner (I changed the recipe to use the things I had in my kitchen rather than buying something new. We all know keto can be expensive at time.)


Edit : Words.

Edit 2 : This is the Protein Powder I used, and I purchased it through amazon.

This is the Fried Chicken Recipe I originally purchased it for.; I used it to make chicken cutlets for chicken parm, which was absolutely delicious and my non-keto SO did not know the difference.

u/cradiak · 4 pointsr/ketorecipes

Erythritol is what I tend to use, Swerve has a powdered Erythritol as well which works great for baking recipes. I usually use Pyure because it is available at Wal-Mart (I have to get Swerve on Amazon). There are several kinds of Pyure (same as Truvia). Some are just Stevia, but the one I use is a Stevia and Erythritol blend and I like it. That being said, it all depends on what you are cooking. If it is a hot recipe, such as hot tea or something, that will bring out the aftertaste of stevia more than something cold. I've also heard that Monk Fruit is really good too, but it is very expensive if it isn't blended with any other sweeteners. I've had a Monk Fruit/Erythritol blend and it was good.


Here are some of the ones I use regularly:

So Nourished Monk Fruit/Erythritol Blend:

Swerve Erythritol Confectioners:

Pyure Stevia/Erythritol Blend:

u/PrincessBabyMuffin · 13 pointsr/ketorecipes

I made keto Louisiana "red beans" and "rice" with sausage! Sorry for the low picture quality. The recipe is a bit involved, but I like my keto meals with some complexity.

-1/2 onion, diced

-1/2 red or green bell pepper, diced

-1 jalapeño pepper, cored, seeded, & minced (optional)

-2 cloves garlic, minced

-1lb cooked smoked sausage links, sliced (I found a brand that has 1 carb per link. You could also use shrimp and/or chicken)

-1 cup chicken broth (or water + bouillon)

-15oz can black soy beans, drained and rinsed (I used these )

-1 bay leaf

-1/4 tsp cayenne pepper

-1/2 tsp dried thyme

-1/4 tsp dried sage

-2 tsp dried parsley

-1 tsp Cajun or Creole seasoning (like Tony C's)

-Salt & pepper to taste

-24oz riced cauliflower (I used 2x 12oz bags of the frozen Trader Joe's brand)

-Avocado oil, butter, or lard for sautéing

-Xanthan gum (optional)

  1. Spread cauliflower rice out on a sheet pan lined with parchment paper and put in the oven @ 300 degrees to dry out while prepping other ingredients, up to 30 minutes. If using frozen, it does not need to be thawed first
  2. Sauté onion, bell pepper, and jalapeño in oil over medium heat in a 2qt pot until softened, then stir in minced garlic
  3. Add sliced sausage and sauté until heated through (make sure it's the pre-cooked kind)
  4. Add broth, beans, and spices. Stir to combine
  5. Simmer over medium-low heat for 20-30mins or until liquid is reduced. You can sprinkle a pinch of xanthan gum in if you want the liquids thicker
  6. When the mixture is almost done simmering, heat some oil in a skillet over medium heat. Add cauliflower rice and stir/sauté continuously for around 5 minutes. Add salt and pepper to taste
  7. Put cauliflower rice in a bowl, pour sausage/beans mixture on top (remove bay leaf first) and enjoy!

    Yield: 4 servings @ 8g net carbs each (would only be 6g net carbs if you use a zero-carb meat/protein. You could cut another 1-2 carbs per serving if you leave out the onions & peppers, but it would definitely change the overall taste.)
u/Lysander_Night · 7 pointsr/ketorecipes

Rice is very starchy, and since its grown not made, you can't make it out of something else to make it low carb so out of luck there.

As for noodles there have been some lower carb noodles, made with not sure what but probably at least partly soy. The ones I'd tried were horrible. They simultaneously tasted on the inside like pasta that hadn't cooked long enough and on the outside like pasta that had cooked too long and they were sticky. There was dreamfields pasta that tasted just like regular pasta and had the full carbs of regular pasta but don't count these carbs for some reason that is never explained very well and I believe was proven not to actually cut the effective carbs. Recently I've heard of but not tried miracle noodles. They come in rice too, but if they're made out of something else than its not rice anymore than cauliflower is so I suppose its probably like pasta made into rice shape. They're kindof expensive and I'm a bit wary of things like this that claim to be zero calories.

u/MY_transformation · 2 pointsr/ketorecipes


Course Dessert
Cuisine American
Calories 344 kcal

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes


Pecan Crust

  1. Preheat the oven to 350 degrees F. Line a 9x9 in (23x23 cm) baking dish with parchment paper.
  2. In a large bowl, stir together almond flour, pecan meal, and powdered erythritol. Stir in melted butter until a crumbly dough forms. Press evenly into the lined baking dish.
  3. Bake for 12-15 minutes, until golden and firm. Set aside to cool.

    Cream Cheese Layer

  4. While the crust is baking, make the cream cheese layer. Use a hand mixer to beat the cream, vanilla extract, and powdered erythritol together, until stiff peaks form. Gradually beat in the softened cream cheese, a bit at a time, until well combined.
  5. Once the crust has cooled, spread the cream cheese mixture evenly over it.

    Chocolate Layer - Option 1 (old version, like pudding)

  6. While the crust is cooling, make the chocolate pudding layer. In a medium saucepan, combine the heavy cream, almond milk, sugar-free dark chocolate, butter, and powdered erythritol. Cook over medium-low to low heat, stirring frequently, until the chocolate is melted and sweetener dissolves (about 5-10 minutes). Be careful not to get the heat too high to avoid burning the chocolate.
  7. Gradually sprinkle the xanthan gum into the saucepan a little at a time (don't just dump it in) and immediately whisk to incorporate. Continue to heat for about 5 minutes, whisking constantly. Remove from heat, then whisk in the vanilla extract.
  8. Cool the chocolate pudding for 15 minutes (it will thicken, but still be liquid). You can add more xanthan gum if needed, but don't add too much or it will get slimy. Stir/whisk again after cooling, then pour it over the cream cheese layer.
  9. Cover with plastic wrap, making sure it's directly against the surface to prevent a film forming. Refrigerate for at least 2 hours.

    Chocolate Layer - Option 2 (new version, faster)

  10. While the crust is cooling, make the chocolate layer. Beat the heavy cream, powdered sweetener, and vanilla until stiff peaks form. Beat in cocoa powder gradually.
  11. Spread the chocolate whipped cream over the cream cheese layer.

    Whipped Cream Layer

  12. Use a hand mixer to beat the cream, vanilla extract, and powdered erythritol together, until stiff peaks form.
  13. Spread the whipped cream over the chocolate layer. Sprinkle chocolate shavings on top.
  14. Refrigerate for 1-2 more hours (or as long as needed until serving) to fully set.
u/moose_tassels · 22 pointsr/ketorecipes

Pillowy soft on the inside, delicious all the way through. Mmm....buns.....

Ninja edit: these are meant to be burger/sandwich buns, but if you want dinner rolls, feel free to cut them into 8 or 10 pieces instead. Also, if you prefer seeded buns, brush the tops with an egg wash right before baking and then sprinkle the seeds on top.


14 g whey protein isolate (source)

57g carbalose (source) Also, this is the lowest carb version available. Do NOT use carbquick))

118g resistant wheat starch (source)

42g vital wheat gluten (source)

.5 tsp xanthan gum (source)

.75tsp salt

2 eggs, at room temperature

2 tbsp butter, cut into small pieces, at room temperature

3 tbsp sour cream, at room temperature

.5c warm water

.5 tsp syrup (corn syrup, maple syrup, or honey will do)

2tsp instant yeast

Note: if you are new to keto breads, a high carb syrup is used to feed the yeast. Don’t panic! It gets eaten by the yeast and turned into tasty yeast farts. None of it remains.

The method:

Mix together the dry ingredients in a bowl, except the yeast.

In the bowl of a stand mixer (or other bowl), combine the water, syrup, and yeast. Use the paddle attachment, but keep the dough hook around, you’ll need it later. Turn on the mixer for a few seconds to dissolve the syrup, but don’t worry if there’s clumps in the yeast. Add in the eggs and sour cream, and turn on the mixer again to combine. Don’t worry again about clumps of yeast, clumps gonna clump.

Sift the dry ingredients into the bowl, then turn on the mixer again, medium speed. After about a minute things should be coming together. At this point, start adding in the butter, a piece at a time, letting each piece get mostly incorporated before adding the next (10-30 seconds between each addition). This goes much quicker when the butter is soft, so it’s important to not skip that step.

Let the mixer run for about a minute after the last bit of buttery goodness, then scrape down the sides. Switch to the hook, and run the mixer for about 6 minutes. The dough should be soft and not particularly sticky (it may stick to your hands, but will come free with little effort). If it’s too sticky, try kneading it with the hook for a bit longer before you try adding more flour.

Once the kneading has been done, place the dough into an oiled bowl, turning it to coat, cover the bowl, and let it rise until it’s nearly double. It happens quickly – for me it’s usually about 20-30 minutes. Dump the dough out on a work surface and divide into 6 portions. Shape those portions into flattish balls, tucking and pinching the dough on the bottom if needed.

Place the dough balls on a baking sheet covered with a silicone mat or parchment, setting them about ½” apart. Let them rise again until nearly double, again about 20-ish minutes for me (YMMV). Meanwhile, preheat your oven to 375, and when they’re ready bake them for 20-25 minutes. Let them cool before cutting them open. Then do cut them open and stuff them with deliciousness!

Nutrition per bun: 212 cal/7.2g fat/14.5g protein/21.4g carbs/17.4g fiber/4g net carbs

u/Madnapali · 6 pointsr/ketorecipes

Miracle noodle makes a 'rice' that's like little balls of shirataki. My GF loves them cuz they soak up sauce and you don't even need to chew lol

u/BrinnyCakes · 4 pointsr/ketorecipes

Thank you for doing this! I've been meaning to ask the Keto Reddit for recipes for Thanksgiving.
Another thing you can use for biscuits is buying Carbquik on amazon. It's amazing! I love using it to make anything "bread" related.

u/TheMediocreMachine · 3 pointsr/ketorecipes
  • Muffin Top Pan. I use mine often to make almond buns or flax buns.

  • a meat thermometer

  • Cheesecloth. super cheap and it's great to wring out as much excess liquid as possible from things like thawed frozen spinach.

  • Splatter Screen
u/mdytch · 2 pointsr/ketorecipes

Explore Asian makes a fettuccine substitute made out of mung bean flour that's quite good (they make other stuff, but this is the only one I like: Higher than I like in carbs, so you have to plan for it, but it's also high in protein, making it easy to hit your macro.

u/themangeraaad · 1 pointr/ketorecipes

If interested also check out black soy beans (link)

I use them in my chili all the time and work out very well.

You could also try cutting out the diced tomatos and add in a jar of salsa. That's another thing I do for my chili with great success.

u/swolesauce_ · 2 pointsr/ketorecipes

I use to make this me and my gf would take forever to do it we now use
Carbquik Baking Biscuit Mix

Carbquik Baking Biscuit Mix (48oz)

Way better and super easy thought I share

u/Jrwarfield · 1 pointr/ketorecipes

I bought mine from Earth Fare, but I am sure that Whole Foods or those places would also carry it. If you want to buy online, amazon sells it too. That is the brand I bought,but I am not sure if that is the best one or not.

u/DigitalWhitewater · 7 pointsr/ketorecipes

Have you ever tried shirataki rice? I find it's fairly close to rice and it's carb free

Example: Miracle Noodle Zero Carb, Gluten Free Shirataki Rice, 8-Ounce (Pack of 6)

u/wheremyarm · 6 pointsr/ketorecipes

I haven't tried it yet, but I got this shirataki rice in a variety pack thinking I would see what kind of sushi it makes:

Not sure if it's going to work out, but the noodle versions were awesome and pretty much just absorbed the flavors around them, so I'm hoping the rice works out for this.

u/a_retired_lady · 14 pointsr/ketorecipes

I bought a Vegetti Spiral Vegetable Slicer (it's like 1/3 the cost of a spiralizer, and takes up 1/8th the space). I use this wonderful device almost every day. It really helps fulfill that pasta craving, and you can experiment with fun sauces to put on the noodles. You can make a quick lunch by sautéing some meat and veggies, toss the noodles in and you're done.

My advice (especially for soupy recipes like the chicken noodle soup), is to put the noodles in just before you serve. They will stay firm that way. Otherwise the noodles will continually cook down and get more mushy.

Also, make sure you cut the noodles to a manageable size. Otherwise it will just make one giant, 10' long noodle... which is weird and annoying.

u/foulpudding · 5 pointsr/ketorecipes

At home I do magic noodles.

Better Than Noodles, Organic, Vegan, Gluten-Free, Non-GMO, Konjac, Shirataki Noodles 11oz. (6 pack/66 oz.)

Or: Miracle Noodle Zero Carb, Gluten Free Shirataki Pasta and Rice, 6 bag Variety Pack, 44 ounces (Includes: 2 Shirataki Angel Hair, 2 Shirataki Rice and 2 Shirataki Fettuccini)

u/thatissomeBS · 2 pointsr/ketorecipes

Which is definitely fine sometimes, but it doesn't have to be a complicated recreation for every meal.

This has been my favorite thing to use during recreations. I've made pancakes, biscuits, pizza crusts and breaded chicken with this stuff. Would recommend (am recommending?),

u/SexualRex · 12 pointsr/ketorecipes

this one actually but I'm sure any 100% whey protein isolate should work. I really, really like how fine this one is though. Same dry, fine texture as flour (and 0g carbs)

u/jebascho · 23 pointsr/ketorecipes

I used Betty Crocker's recipe as a starting point. All I did was sub Carbquik for Bisquik and heavy whipping cream for milk.

Keto Sausage Cheese Balls

  • 3 cups Original Bisquick™ Carbquik mix
  • 1 pound uncooked bulk pork sausage
  • 4 cups shredded Cheddar cheese (16 ounces)
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup heavy cream
  • 1/2 teaspoon dried rosemary leaves, crushed
  • 1 1/2 teaspoons chopped fresh parsley or 1/2 teaspoon parsley flakes

    Instructions: Mix everything together well. Roll into balls about one inch in diameter. Bake at 350 F for 30 minutes. (I was able to mix, roll, and freeze them at home. I baked them at work in the toaster oven from frozen and they came out fine! They taste very much like the original recipe which I've had several times now.)

    Makes about 100. Betty says 102. I got 93.

    Nutritional Info per ball: 58 calories per ball. 5 g of fat. 4 g protein. 1 g net carb.

    Note: I had 13 on my plate. This was way too much. These are an indulgent treat. I usually bring these to parties and the like, but I was so excited to use the Carbquik which I got this week. I'm keeping the rest frozen for until I have guests over.
u/SheWlksMnyMiles · 2 pointsr/ketorecipes

There's r/snackexchange the US we can get bags of "un-puffed" (idk how else to describe lol) pork skins that you microwave for $1 usd, they're just like making microwave popcorn! Maybe you can see if someone is willing to send you some? Not sure if they're available this way on amazon for you, idk how that works, just trying to be helpful :)

EDIT: link for said pork rinds

u/nirenem · 1 pointr/ketorecipes

Bump! because...
Although the seller has caught on to the sudden demand for black bean noodles on Amazon (£37? runs fast away), the others - mung bean fettucine and soybean spaghetti (this one has a weird picture of dog food for some reason) are still £18! Both have only 6 carbs each, only one more than the black bean noodles, and just as much protein!

So do not be alarmed, ladies and gentleketoes, for help is at hand!

gallops away

u/chronofreak25 · 1 pointr/ketorecipes

That sounds great. I'm gonna try ordering this and trying it in both recipes.

I also realized i misspelled recipes in the title.....posting late causes some issues haha.

u/kda949 · 2 pointsr/ketorecipes

They don't make good baked beans, but black soy beans are low carb and pretty darn good. Not sure if the carb count is in the link, but they are low carb. Source: We did a super low carb diet under a doctor's supervision for my daughter to try to control her seizures

Edit to add the nutritional label I found online

u/kcbrush · 2 pointsr/ketorecipes

I just made this for the first time today, and it's pretty good. I didn't blend the chia seeds and this was my first time eating any kind of chia: the consistency didn't bother me. Make it the night before in small plastic containers and just grab one to go with a spoon when you head out in the morning.

I also often make these (with Carbquik) on Sundays, keep them in the fridge during the week and heat up 2-3 of them in the microwave (~30-45 seconds) while I'm making my coffee and then eat them off a napkin in the car on the way to work:

u/voidecho · 1 pointr/ketorecipes

This was my first time trying them and I only tried the rice version. As far as I know they’re keto friendly. They’re pretty much pure fiber. I can’t say the added much in the way of flavor, they were there basically to soak up the sauce on my plate.

I bought these.

u/rharmelink · 2 pointsr/ketorecipes

I get the Isopure Zero Carb from Amazon. Their "Subscribe and Save" is usually the lowest price I can find, and they have a lot of different flavors and sizes.

I have a very strong tasting grated Parmesan cheese, so if I want a less strong flavor, I cut it in half and then added:

  • 1/4 cup unsweetened coconut milk
  • 1/4 cup coconut flour
  • 2 eggs
u/ctindel · 2 pointsr/ketorecipes

I'm using this one that someone linked to a few weeks ago. Easy to setup and use and dishwasher friendly.

I just nuke the noodles for 2.5 minutes on high.

u/Great_Chairman_Mao · 14 pointsr/ketorecipes

These are not bad. The noodle texture is much more noodle like than shirataki, almost like an egg noodle. There is a bit of carbs in them, but definitely manageable. You should still be able to hit your macros.

u/Chazdor · 2 pointsr/ketorecipes

It's a non-calories thickener. It's actually used in a lot of everyday products but for keto it's perfect as a sub for flour when thickening sauces and gravies.


u/Mister_Blonde_ · 2 pointsr/ketorecipes

I use muffin top pans for hamburger buns and they work great.

u/Kristeninmyskin · 3 pointsr/ketorecipes

Here you go! Comes in different colors, I have the mini griddle, too - it’s great for eggs!

u/sylect · 1 pointr/ketorecipes

Not really, and it's FANTASTIC for so many recipes because of how it works

Now Foods Psyllium Husk Powder, 24-Ounce

u/metallicabrainchild · 2 pointsr/ketorecipes

Ill put raw shredded cabbage into hot broth. The heat of the broth wilts the "noodles" ah bit. Zoodles work very well too. This helps with zoodles a lot! you can also get it a store that have as seen areas like Walmart. There are also noodles out there called
Nasoya Pasta Zero Plus usually in the fridge section of grocery store by the tofu. I have never used them but i like the may match the mouth feel of the noodles in Pho.

EDIT: Not sure if this will be seen but thought i'd add it any way. I recently made chicken noodle soup using cabbage instead of noodles and I was shocked at how much the cabbage mimicked noodles and tasted like campbells.

u/PipingHotGravy · 1 pointr/ketorecipes

Do you have Bisquick in the UK? Bisquick is a biscuit/pancake mix in the US, and CarbQuick is a low-carb version of it. It is an excellent low-carb product! Here are some links for you. Maybe someone reading this in the UK can tell you if it is available there.

u/RideToVictory · 2 pointsr/ketorecipes

Here is the recipe and source this video is derived from:


*Click on the underlined text below to buy ingredients!

  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.
u/Pimplicate · 2 pointsr/ketorecipes
  • 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)



    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.
u/thefreeze1 · 1 pointr/ketorecipes

Vegetti is where it's at

I just got one the other day and I'm in love with it.

u/bryakmolevo · 0 pointsr/ketorecipes

Link to $10 waffle maker:

Just bought one, this seems like a great meal prep food

u/aPolicemansLife · 4 pointsr/ketorecipes


  • 1/2 cup butter
  • 1 cup natural unsweetened peanut butter
  • 1 cup powdered sweetener
  • 1/8 tsp liquid stevia
  • 1 tsp pure vanilla extract
  • 3 1/2 ounce Dark chocolate bar (90% cacao)


  • Place butter and peanut butter in a medium-size bowl.  Microwave, stirring every 30 seconds until completely melted.  
  • Add sweetener, stevia and vanilla. Stir until smooth.  Pour into a 8x8 pan lined with parchment paper.  Place in freezer for 10 minutes.
  • Break chocolate into pieces and place in a small bowl.  Melt in microwave, stirring every 30 seconds until just melted, careful not to scorch.  (may also use a double boiler for this step)
  • Remove peanut butter layer from freezer.  Pour chocolate over peanut butter and use the back of spoon or spatula to evenly spread the chocolate.  Return to freezer for 1 hour.  Allow to sit out for a few minutes before cutting. 
u/meg4pico · 6 pointsr/ketorecipes

Aaaaaaaaand they're in the oven.

Edit: It's not very often that I have all the ingredients to make something without having to make a trip to the store, including extras like blueberries. Aside from adding a half cup of fresh blueberries, I also added 1/2 teaspoon of almond extract. My choice of sweetener was EZ-Sweetz; I used 18 drops.

u/hey_suburbia · 1 pointr/ketorecipes


It's somewhat expensive, but I've gone through about 20 boxes in the last 3 years and they are my fav for days

u/MyKetoAlt · 1 pointr/ketorecipes

They have them at my local upscale grocery store. But it looks like they are easily available online

u/boobiesiheart · 7 pointsr/ketorecipes

Not noodles, but I like these ["Miracle Noodle Zero Carb, Gluten Free Shirataki Rice, 8-Ounce, (Pack of 6)"] (

u/KetoKubby · 0 pointsr/ketorecipes

Helpful Kitchen Tools:

Baking sheet

Parchment paper or aluminum foil


2 cups Carbquick

2 oz butter (diced)

1 cup sharp cheddar cheese (shredded)

¼ tsp garlic powder

¼ to ½ tsp salt

¼ cup heavy cream

¼ cup water (add more if necessary)

1 small jalapeno (diced with seeds removed)

6 strips of cooked bacon (coarsely chopped)

u/TranQLizer · 1 pointr/ketorecipes


1.5 lbs Shrimp (<1g net carbs)

3 eggs (1.5g net carbs) - beaten

1/2 cup coconut flakes (4g net carbs) - ground or chopped

1/2 cup Carbquik (3g net carbs)

Salt and pepper to taste

~ 3 cups canola oil for frying. Can use other oils of course.


Peel/devein the shrimp while leaving the tail on

Add salt and pepper to coconut flakes to taste.We used 1tb each but found out it could have used more salt and pepper.

Preheat oil to 375 degrees fahrenheit

Coat shrimp in carbquick, then eggs, then carbquick again

Fry shrimp for 1-1.5 mins depending on size of shrimp

Pull shrimp out and place on some paper towels til the outside feels crispy

Coat shrimp in eggs and then the coconut flakes

Fry for another 2-3 mins, again depending on the size of shrimp

Total was ~8.5 net carbs for the ingredients. We didn't use up all the carbquick and coconut flakes so the actual net carbs are going to be less. Cocktail sauce had way too much sugar so we used Siracha as a replacement (~1g carb/tbs). Enjoy!

u/schemmey · 2 pointsr/ketorecipes

Have you tried [Lowrey's] ( They're salty enough that I use them as my main salt component in nachos and stuff, but I do like them enough. Maybe you'll find they're less salty than your brands.

u/TriedAndProven · 21 pointsr/ketorecipes

I got you, fam.

That’s apparently the one all the cool kids are using. And the white one is $7.99.

Morning update. I’d like to play around with sweetening them up a bit, maybe with a touch of liquid Stevia. I want a McGriddle damnit. 🤣

Cook time for two was about the same time to cook two pieces of thick cut jalapeño bacon. I used mozzarella because I’m out of shredded cheddar and today is grocery day. Also didn’t have a slice of cheddar for my breakfast sandwich and seriously, I’m roughing it over here.

u/Janook · 2 pointsr/ketorecipes

I'd like to know too!

I currently buy them off Amazon; pack of 6 for $16, so less than $2.75 each. At my local Ralph's they are almost twice that.

u/AI1859 · 1 pointr/ketorecipes


  1. Add yeast and maple syrup to a large bowl. Heat up water to 105-110°F, and if you don't have a thermometer it should only feel lightly warm to touch. Pour water over yeast mixture, cover bowl with a kitchen towel and allow to rest for 7 minutes. The mixture should be bubbly, if it isn't start again (too cold water won't activate the yeast and too hot will kill it). 
  2. Mix your flours while the yeast is proofing. Add almond flour, finely ground flaxseed meal (or more almond flour, see notes), psyllium husk, xanthan gum (more flaxseed meal), baking powder and salt to a medium bowl and whisk until thoroughly mixed. Set aside. 
  3. Once your yeast is proofed, add in the egg, egg whites, olive oil and vinegar. Mix with a whisk or electric mixer for a couple minutes until light and frothy. Add the flour mixture in two batches, mixing until thoroughly incorporated. You want to mix thoroughly and quickly to activate the xanthan gum, though the dough will become very thick by the end and form into a round. 
  4. Line a pizza dish or baking tray with parchment paper and grease with olive oil (so the dough doesn't stick while you spread it). Dip a spatula (or your fingers) in water and spread the dough until even in thickness of choice. Fold the edges inward to create thicker edges (optional). Cover with a kitchen towel dome (don't rest the towel directly over the dough), and place in a warm draft-free space for 40-50 minutes until lighter in texture. You don't want the dough to double, but it will puff up noticeably (see pictures for reference). 
  5. Preheat oven to 350°F/180°C while the dough is proofing. And if you're baking at high altitude, you'll want to bake it at 375°F/190°C. 
  6. Transfer the dish gently into the oven and blind bake without toppings for 10-14 minutes until lightly browned. Remove from oven, add toppings of choice, and return to oven for 15-18 minutes

    Side note. The yeast will eat any of the sugar from the maple syrup or honey. I really do suggest visiting the website for a more detailed analysis .
u/krstlyn · 1 pointr/ketorecipes

Dash Mini Waffle Maker

This is the most popular one in posts right now.

u/RustyDogma · 1 pointr/ketorecipes

+1 to noodles from zucchini or yellow squash. I much prefer them to spaghetti squash. My spiralizer ( has become one of my favorite kitchen tools.

u/geftsnowball · 1 pointr/ketorecipes

In my opinion yes. It was not 'eggy' or 'cheesy' as I've heard others say, and the psyllium husk powder (the brand i used at least) did not have a 'funky' flavor to it.

Also a big part, as /u/sophiee said, the texture on these is spot on!

u/myfitventure · 1 pointr/ketorecipes


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


  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!
u/shakatay29 · 3 pointsr/ketorecipes

The zero carb creamy vanilla has no carbs and 25g protein per serving. I've been thinking about getting a protein supplement anyway, this might be a great idea.

u/starjacket · 4 pointsr/ketorecipes

It's a kind of shirataki noodle. I believe it's made from an asian plant that is a water-soluble fiber. Pretty much zero calories and carbs, tasteless, and has no nutrition- but fills you up.

It comes in spaghetti, fettuccine, and some other "shapes". If you've ever had pad thai, the texture resembles those rice noodles rather than an italian pasta. These rice shaped ones remind me of boba pearls- kind of chewy. Here is a wikipedia link to shirataki and a link to amazon where I bought it:

u/raddue · 2 pointsr/ketorecipes

I am curious as well. I love to do pesto and "noodles" with zucchini and squash but making it by hand with a julienne slicer is a real pain in the ass.

I assume it's something like this?

u/pixeltip · 1 pointr/ketorecipes

It's too heavy for me. It makes me feel like there is a brick in my stomach. I actually use St Josephs' Lavash for my crust and that actually works really well, but wanted to try and nail the cauli crust.

u/Yatessc · 1 pointr/ketorecipes

I use isopure zero carb. It's been good for me for the last 6 months. They have a ton of flavors, just make sure the one you pick is one of the zero carb ones. They have low carb isopure on the same page too.

Isopure Zero Carb Protein Powder, 100% Whey Protein Isolate, Flavor: Creamy Vanilla, 3 Pounds (Packaging May Vary)

u/Iowa_Dave · 10 pointsr/ketorecipes

Have a look at Shirataki noodles.

Zero net carbs and hold the sauce marginally well. I'd experiment with them before you plan a big meal.

u/Anrui · 2 pointsr/ketorecipes

FYI: I discovered these a few weeks ago, but I can't bring myself to pull the trigger and buy black soybeans without trying one can.

u/Hypersapien · 19 pointsr/ketorecipes

This stuff?

5g a sheet, and a half sheet for this recipe. Not bad.

Although it says 8 total carbs and 3g of fiber. But then it says 4 net carbs. I assume they're rounding somewhere.

u/Ketosheep · 1 pointr/ketorecipes

Get the waffle maker, I got one in amazon for 10 dollars and changed my life.

chaffle maker

u/justateburrito · 2 pointsr/ketorecipes

Sorry for the crappy pic but I wasn't planning on posting this or taking a picture but they were so good I decided to share. The nug on the left is the protein isolate, the one on the right was just plain coconut flour since I was experimenting.


  • Chicken Tenders
  • Unflavored Whey Protein Isolate I used this one
  • 1 Egg
  • 1tbs Heavy Cream
  • Salt & Pepper
  • Oil for frying


    Cut up chicken tenders into 3 "nugget size" pieces.

    Beat the egg with a tablespoon of heavy cream.

    Mix the whey protein with the salt and pepper (add additional spices if you'd like, I also threw in a little garlic and onion powder but didn't measure)

    Dip the nugs in the egg, then in the protein, then into the oil. Cook until one side is brown then flip them. After the second side browns and the internal temp reaches 165F (might flip a few times to keep them from browning too much on one side) remove from the oil and place on a cooling rack.
u/ketokate · 3 pointsr/ketorecipes

I buy them from Amazon, but they aren't prime eligible and you have to buy a whole dozen at once. I did it, though, because I use them in a lot of recipes:

u/MsRenee · 1 pointr/ketorecipes

You can get these at the dollar store where I'm at. Keto popcorn.

u/barking-chicken · 2 pointsr/ketorecipes

For anyone wanting a direct comparison of Xanthan Gum to Guar Gum see here.

u/Craigasaurous · 2 pointsr/ketorecipes

BBQ Pulled Pork and “Cornbread” Waffles Yields 4 Servings

u/wootini · 1 pointr/ketorecipes

I actually found this works well for crust. Pretoast it (not too much).

Then make your own sauce.

Joseph's Lavash Bread Flax Oat Bran & Whole Wheat Reduced Carb - 4 Square Breads

u/flargle_queen · 9 pointsr/ketorecipes

It is a replacement for confectioner sugar. I found a bag at my local health food store. I used the one made by Swerve! Here's a link!

Swerve Sweetener, Confectioners, 16 Ounce

u/FireKeeper09 · 1 pointr/ketorecipes

It's more about the size of the blade you use and not the size of the zucchini. If you look at this spiralizer you will see that it has different size blades for different size noodles.

Anyways, you can usually find smaller zucchinis if you go to a local co-op or look in the organic section of your grocery store.

u/Pogwaddle · 3 pointsr/ketorecipes

I have a Spiralizer. The price has gone up a bit since I purchased it.

u/aerynea · 3 pointsr/ketorecipes

this link took me to the flat griddle version instead. In case anyone else has the same issue,here is the waffle version.

u/Mr_Maagoo · 8 pointsr/ketorecipes

I just measured it, and it’s 4”. I use the dash mini waffle maker that everyone has been talking about lately; you can find it here.

Edit: corrected link.

u/Masturb8ingFoodie · 19 pointsr/ketorecipes

And here it is without u/petitveritas referral code now that they’ve deleted it.

Dash Mini Maker: The Mini Waffle Maker Machine for Individual Waffles, Paninis, Hash browns, & other on the go Breakfast, Lunch, or Snacks - White

Edit: Attribution

u/mmhmmbeer · 1 pointr/ketorecipes

I misread the question and thought you were asking for the recipe for refrying. You can buy them in amazon

u/BugFeast · 1 pointr/ketorecipes

Low carb baking mix I found on Amazon. I've seen pretty mixed reviews on here but decided to try it for myself. The pancakes are the only things I've used it for but there was a chicken and dumplings recipe on the box and I'll be trying that for damn sure!

Carbquik Baking Biscuit Mix

u/flamingHIPP0 · 2 pointsr/ketorecipes

It's a low net carb flour. I've used it for biscuits and pancakes and such.

u/sweetm3 · 4 pointsr/ketorecipes

I suspect this especially because he mentions using half.

u/killerbuddhist · 2 pointsr/ketorecipes

I have something similar. Haven't used it for anything but different types of squash but for that job it works really well. The downside is that it is bulky so if your kitchen has limited space, it's another thing getting in the way.

u/starstough · 5 pointsr/ketorecipes

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.

u/guinnevere · 2 pointsr/ketorecipes

I have both of those, and they've seen me through a year of raw veganism, three of paleo, and now entering into keto.

The first one is more versatile, but we've cut ourselves on the blades a few timesaver nd I think there's quite a bit of core waste. The second one is compact and makes finer pasta, but is a bitch to clean.