Top products from r/lowcarb

We found 27 product mentions on r/lowcarb. We ranked the 56 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/lowcarb:

u/rharmelink · 4 pointsr/lowcarb

Not real bread, but take a look at r/chaffles.

For me, chaffles are a game-changer. They're great savory. Or sweet. And work well as bread or a bun. The basic recipe is 1 egg and 1/2 cup of shredded cheese, which would make two chaffles.

Check out the technique in this video

The Serious Keto YouTube channel has many videos with chaffle variations

To make my chaffles consistently, I put the mini-waffle maker on my kitchen scale and then do:

  • 10 grams of shredded cheese
  • 25 grams of beaten egg (or batter)
  • 10 grams of shredded cheese

    The cheese on the top and the bottom helps to keep the chaffles firm and crispy. And no overflow of contents making a mess because I eyeballed the amount of filling incorrectly. Oh, and don't stack the chaffles if you make a number of them. It keeps the heat within them and makes them soft. I see some videos where they put them individually on a cooling rack. That helps the cheese crisp up as the chaffle cools.

    The fun thing is watching the weight go down as the chaffle cooks, as water leaves as steam. When it hits 40 grams of weight, I know the chaffle is done. :)

    I bought this shaker bottle, so I can do a lot of eggs (or batter) at once, to store in the fridge so it's ready to go. With my method of creating the chaffles, it's much easier to dispense 25 grams of egg/batter out of that shaker cup.

    I've tried a number of different recipes, but I keep coming back to the basic recipe above. It's savory if I spread some Jalapeno cream cheese on it. Or sweet if I top it with SF maple syrup. I tried making some churro chaffles the other night, making a special batter, but I didn't care for them. It turned out much better to just do the basic recipe and then cut into strips and toss into a Ziploc bag of granulated sweetener and cinnamon. MUCH better.

    I typically use an Italian blend shredded cheese. But if I'm doing savory, I might go for a sharp cheddar.

    I haven't tried it yet, but the latest version is a "Wonder Bread" chaffle:

    I even saw a recipe with a sourdough flavoring added. :)
u/Mr-Wabbit · 1 pointr/lowcarb

>I love them. I can't live without pizza. Fried food is awesome.

It sounds counter-intuitive, but the cravings aren't a psychological thing. It's a hormone thing. Go low carb, and it brings your blood sugar down, which brings down your insulin levels, which brings down your cravings. It's actually fairly amazing how well it works for most people. Stay low carb (I completely recommend very low carb, which seems to reduce cravings much better, so here's another vote for r/keto) and the cravings will go away.

For some people the cravings take a while to go completely, and sort of fade out over months. For others (including me), all carb cravings were gone in a week. Now when I have cravings it's for really good Brie, or olives, or bacon (you'd think all that bacon would get old, but it really doesn't).

Pizza? You got it. I like Fat Head better than regular pizza. No, that's not hyperbolic BS. I swear to God that stuff is amazing.

Fried food? Fry away! You can't fry anything with lots of carbs, but fried chicken is a go and fried mozzarella sticks are perfect. Basically you can fry anything as long as you learn how to use almond flour, coconut flour, and crushed pork rinds instead of bread crumbs (ok, I'll cop to cheating a little on this one; sometimes I mix in some panko because it coats better; just track your carb intake and if you're under your carb limit for the day, it shouldn't be a problem).

Missing pancakes? Got you covered.

Honestly, keto is a fucking delicious diet. The hardest part is really that you need to re-learn how to cook with new ingredients. I highly suggest hanging out in r/ketorecipes.

Oh yeah. Halo Top ice cream.

u/chaostardasher · 6 pointsr/lowcarb

Marshmallows are so delicious but the kinds you find at the grocery store are PACKED with sugar and carbs. Store-bought marshmallows such as Kraft Jet-Puffed have a whopping 24 grams of carbs and 17 grams of sugar per serving. Those marshmallows would blow your blood sugar through the roof!

This awesome recipe though has no sugar and 0g net carbs. Plus it only uses five ingredients. Check it out below with more details and tips at the source link



Servings: 24 Jumbo Marshmallows (~38 grams each)

Prep Time: 20 Minutes

Resting Time: 4 Hours


  • 1 1/4 Cup Water, divided
  • 3 Tbsp Gelatin (we used Great Lakes Pure Beef Gelatin which you can get on Amazon)
  • 3 Cups Allulose, plus an extra 1/4 cup for dusting (we used the ChipMonk blend of Monk Fruit and Allulose: AlluMonk. You can find other allulose brands online as well)
  • 1 Tbsp Vanilla Extract (we used McCormick, but any brand should work fine)
  • 1/4 tsp Fine Sea Salt
  • Optional food coloring if you want colored marshmallows


  • Lightly grease two 8x8 square baking pans OR one 9x13 baking pan with pan spray and line the pans with a strip of parchment. We recommend spraying the pans once more to grease the parchment.
  • Add 1/2 cup water to a bowl. Sprinkle the gelatin over the water and immediately whisk the gelatin into the water. Set the gelatin mixture aside to bloom while you make the allulose syrup.
  • In a medium heavy-bottomed saucepan, pour in the remaining 3/4 cup water and whisk in your 3 cups of allulose. Continually mix while you heat the pan up on your stove. You want to heat the mixture to 240 degrees Fahrenheit. Use a candy thermometer or digital thermometer to continually monitor the temperature.
  • Once the allulose syrup reaches 240 degrees F, carefully add the hot syrup to the gelatin mixture in your other bowl. Add in the vanilla and salt and start to mix either using an electric hand mixer or a stand mixer. You do not want to do this by hand, trust us! Turn the mixer speed up to medium and whip until the marshmallow begins to thicken and lighten in color. At this point, you can turn the mixer up to high speed without the liquid making a giant mess. Whip on high for at least 15 minutes. You will know it's done when the marshmallow is VERY thick, glossy, cool to the touch, and holds firm peaks.
  • If you want to color your marshmallows, add in a few drops of food coloring during the mixing process.
  • Working quickly, use a rubber spatula to scrape the marshmallow into the prepared pans. Use an offset spatula to smooth the surface as much as possible (you can oil both spatulas to help prevent sticking if you want to). Allow the marshmallows to set for at least four hours or overnight.
  • Using a blender, grind the additional 1/4 cup of allulose for dusting until it's the consistency of confectioners sugar.
  • Use the parchment paper to lift the marshmallow out of the pans. Using an oiled knife, trim the edges and then slice the marshmallows into strips. Dust the surfaces of each marshmallow strip with the powdered allulose. Then slice the marshmallow strips into squares and dust the cut sides.
  • Store the marshmallows in an airtight container. Or, lightly cover the container with a paper towel and allow them to dry out overnight, undisturbed.

    Recipe Source:
u/drugihparrukava · 3 pointsr/lowcarb

Hi, T1 here. Look up typeonegrit on facebook. Also the Dr Bernstein group too. Every T1 has their own way of managing things though, and it can depend on other health factors. Low carb or keto, varies per person. Also, if she is recently diagnosed and could be still in the honeymoon phase, things can be quite volatile, as in bg changes rapidly, I:C ratios and correction factors can change a lot too, as do insulin requirements. If low carb is a big dietary change for her, she needs good resources.

Look up Dr Bernstein Diabetes Solution--he is an octogenarian type 1 who has zero complications. Was an engineer who became an endo after diagnosis in middle age, helped get blood meters into common use and much more. I can't recommend his work and book enough. Look up the book Think Like a Pancreas for general type 1 info, and also Sugar Surfing (Dr. Stephen Ponder--not low carb but has great resources and a good book) too.

It is a fact that low carb can help with the roller coaster of type 1. There are over 42 factors affecting blood glucose levels, with only about 3 that one can control (food, medication, exercise). The rest are often a surprise. Eventually, she may find she needs to bolus for protein but that can take a good while to figure out as that ratio is absolutely not the same as a carb ratio (mine, for example, is 30% of my bolus). Many endos don't even know this because they usually do not treat low carb type 1's. It will take a lot of trial and error again, especially if she is in the honeymoon phase. Also if she's a woman, her cycle will greatly affect her insulin sensitivity and resistance throughout her cycle, depending on what the progesterone is doing in the body. So leading up to her period, she can experience extreme highs, or low, depending on the day. So you can feel like your i:c ratio is not correct, but it's just our other hormones messing things up. Most type 1 info seems to be geared towards the male body, and a high carb diet. It's a bit harder for women to get the correct info. Also, most people will have different IC ratios for different times of the day, but not all people. Is she pumping yet or on MDI?

One more thing:

There's also a couple type 1 specific subs on reddit if she's not there already--check out diabetes_t1, although not specifically low carb, some of us there are.

I cannot state this enough--if she's honeymooning things can be tough and change a lot.

Hope this helps!

Edit: some endos will think you're nuts or mostly not be supportive if you go low carb and many dietitians will push high carbs--mine wanted me to eat more carbs than I ever have in my life sometimes smiling and nodding helps, then confound them with good results and say "hmmm, lucky I guess?"? so...keep reading and finding the resources you need and a good endo/team.

Edit 1: yes, she should talk to her endo in case there are other concerns and massive dietary changes need to be done slowly and carefully. Anything weird happening, talk to the endo asap.

Edit 2: she needs to basal test regularly--carb reduction can result in a need to lower basal rates, even if its 1 unit for example, so basal tests are an absolute must.



u/Ketomealsandrecipes · 1 pointr/lowcarb

It is very good that you are taking the time to learn as much as you can about the LCHF and Keto diets. That is always the best way to start. I am a firm believer in self education and then making informed decisions that best meet your dietary, life style and goal needs. I would like to suggest you perhaps take a look at this book,
It is a well written rework of the original Atkins premise, and well regarded by people in the LC/Keto diet treatment and research field. This will give you a very decent well explained background to how to implement the diet to meet all your need. Good luck and I hope this helps. Cheers

u/QueenAnRevenge · 4 pointsr/lowcarb

Isopure vanilla the 7.5 pound jug on amazon is $83. In my opinion this is the best for overall taste and quality at $11 a pound I’m comfortable with the price.

isopure on amazon

u/QTDamsel · 3 pointsr/lowcarb

When I want a pasta treat and doing low carb, I use the Carba-Nada noodles. They are actually really great tasting, but only come in fettuccine size.

I wouldn't eat them everyday, however. :) Tempting though!

u/Hegulator · 3 pointsr/lowcarb

Here is the dark chocolate I get. It's the best tasting high cocoa dark chocolate I've found so far. It's also pretty inexpensive.

u/[deleted] · 1 pointr/lowcarb

The superiority in sports is also a superiority in recovery from activities. If you go hunting and you do several hours of work and at the end you eat meat, you don't even recover from the efforts. You're still in pain the day after because you've not recovered.

Bio-availability is almost the same (the difference is 90% vs 95%). They're inferior on micro-nutrients. Read these two books to see all nutrients you're missing:

Can you survive on a meat diet? Yes as long as you eat enough lean meat... but not too much or you end up with protein toxicity... but enough of it so that you recover from exercise... basically, don't you see how hard it is to do this? It's not the food for us.

Well, I've cited 33% (2k instead of 3k) but maybe 25% is more accurate (3k instead of 4k).

u/grandzooby · 6 pointsr/lowcarb

I'm not convinced endurance athletes need to "carb up" to perform. Check out Volek & Phinney's The Art & Science of Low Carb Performance for more information on that perspective:

When I was in keto a few years ago, I easily rode a 65 mile bike ride in a fasted state. I didn't have anything but water and electrolytes during the ride.

u/ZeusThunder369 · -6 pointsr/lowcarb

I don't know what kind of diet that is, but it isn't low carb. It sounds like she is trying to do a 0 carb diet instead of a low carb diet. Avoiding all grains is great, and seeds aren't all that important. Veggies, nuts, and fruits should NOT be avoided though.

"Low" should be less than 50 carbs a day. If one really wants to go extreme with it, less than 30 could work. Also, she knows that carbs from dietary fiber don't "count" right?

If she insists on not eating any of the above things at all, then she'll just have to go with artificial fiber supplements. I suggest these. I just take two a day, but if I was literally not eating any vegetables, fruits, or nuts then I'd probably have 8 a day.