Reddit mentions: The best almond flours

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.

Source: https://www.chipmonkbaking.com/blog/2019/8/7/low-carb-keto-blueberry-muffin-recipe

When prepared via the above instructions, each muffin clocks in at 230 calories, 21g of fat, 7g of protein, and just 2g net carbs. Compare this to a Starbucks Bluberry Muffin which has 360 calories, over 50g of carbs and over 30g of sugar!

Full recipe below. Feel free to check out the original source link for more details like nutrition and tips/tricks for making these! https://www.chipmonkbaking.com/blog/2019/8/7/low-carb-keto-blueberry-muffin-recipe

INGREDIENTS

Muffins

• 1/3 cup Coconut Oil (measured solid, then melted; can also use butter)
  
• 1/2 cup Granulated Sweetener (Lakanto Monk Fruit Sweetener, AlluMonk Allulose + Monk Fruit Sweetener, or pure allulose all work great)
  
• 3 Large Eggs
  
• 1/3 cup Unsweetened Almond Milk (Almond Breeze is good though most grocery stores have their own cheaper private label brand that will work)
  
• 2.5 cups (280g) Almond Flour (Buy Nature’s Eats Blanched Almond Flour on Amazon Here)
  
• 1/2 teaspoon Vanilla Extract (Most groceries stores sell McCormick which works great)
  
• 1/4 teaspoon Fine Salt
  
• 1.5 teaspoons Baking Powder
  
• 3/4 cup Raw Blueberries (frozen or fresh)
  
• (Optional but recommended) Set aside 1 Tablespoon of Almond Flour and 1 Tablespoon of your Sweetener to coat your blueberries before mixing them into your batter
  
  
  Lemon Frosting (Optional)
  
  
• 4 oz (113g) Cream Cheese
  
• 1/2 stick (57g or 4 Tablespoons) Unsalted Butter
  
• 1/4 cup (Lakanto Monk Fruit Sweetener, AlluMonk Allulose + Monk Fruit Sweetener, or pure allulose all work great)
  
• 1/4 teaspoon Vanilla Extract (Most groceries stores sell McCormick which works great)
  
• 1/4 teaspoon Lemon Extract (Most groceries stores sell McCormick which works great)
  
• 1/2 teaspoon Lemon Zest (freshly grated or you can buy dried lemon peel)
  
• 1/2 Tablespoon Lemon Juice (fresh squeezed tastes best but isn’t necessary)
  
  
  

  INSTRUCTIONS
  

  
  Blueberry Muffins
  
  

1. Heat oven to 275°F (commercial convection oven with fan on low). Line a muffin pan with silicone or parchment paper muffin liners.
   
2. If needed, microwave the coconut oil for 30 seconds to soften, but it should not be melted if possible.
   
3. Place the coconut oil into a mixing bowl and beat with the sweetener and salt. Add the vanilla extract, egg, and almond milk. Mix together.
   
4. Mix in baking powder and then stir in almond flour.
   
5. In a separate small bowl, mix together 1 Tbsp of allulose and 1 Tbsp of almond flour
   
6. Roll your blueberries in the small bowl from step #5 to give them a coating (prevents them from sinking in the batter during baking)
   
7. Fold the blueberries into the batter mixture in your large bowl
   
8. Distribute the batter evenly among the muffin cups. Using a cookie scoop can help.
   
9. Bake for 20-25 minutes (at 10-12 minutes, take pans out, rotate positions, and put back in the oven), until top is golden and an inserted toothpick comes out clean.
   
   
   Lemon Frosting
   
   
10. In a medium-sized bowl, cream the butter and cream cheese together with a mixer until fully combined. It helps if the butter and cream cheese have softened some before doing this (you can zap them in the microwave for 15 seconds to help)
    
11. OPTIONAL: Pour the granulated sweetener into a blender or food processor. Blend the sweetener until it is fine, fluffy, and powdered. Powdering your sweetener makes for a smoother frosting.
    
12. Add the sweetener, lemon extract, vanilla extract, lemon juice, and lemon zest to your bowl and beat slowly until the sweetener is incorporated (go slow to avoid it getting blown into the air)
    
13. Once the sweetener is incorporated, beat on high for 2 minute or until fluffy
    
14. Use a piping bag (something like these) to pipe the lemon frosting on top of the muffins you baked in the steps above. Feel free to garnish the top with some fresh blueberries!
    
15. Enjoy! Keep any remaining blueberry muffins in an airtight container in your fridge. If refrigerated, they should be good for about a week.

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!

Every night I have a base of either quinoa or rice, prepared in my rice cooker with various vegetables and spices. If rice, I'll roll it up with nori for homemade veggie rolls.

With dinner I have a 12 ounce glass of water with two tablespoons of flax and one tablespoon of chia.

I buy my pinto beans and black beans loose in bulk at the local grocery store when picking up my vegetables, usually around 5 or 6 pounds of each at a time.

Cumin, garlic powder, tahini, and dry garbanzo beans go for a good homemade hummus in a food processor. Needs a fresh lemon or two squeezed into the tahini. Original recipe had olive oil and salt, I leave out the oil entirely and either cut the salt down to a dash or none at all.

I keep oats and almond meal on hand to make pdb cookies with the same food processor, just add a banana or two, cinnamon, nutmeg, almond butter, and raisins if you like. The original recipe called for dates and I said eat me I'm doing raisins.

I got peppermint in bulk to make tea with, both by itself as well as mixing with chamomile, mugwort, etc.

I keep almost all of the above in these convenient cereal containers to both extend shelf life, shelf space, and remove any branding or advertising. Mason jars are also awesome!

Don't forget you can dehydrate your own food as well!

Edit: I don't work for Amazon, I just live no-car and order like this to survive!

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.

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

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)

• 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.
  
  

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. :)

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.

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.

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.

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

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.

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!

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.

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...

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.

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

>**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.

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

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.

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.

> 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.

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

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

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.

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 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

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.

• 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 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'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.

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

5lb almond flour

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

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/

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

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

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!!

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

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.

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).

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.

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

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.

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

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.

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.

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

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.

Honeyville is cheaper.

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

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

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)

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.

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

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

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.

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

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.

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.

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.

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.

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