Best products from r/ketorecipes

We found 168 comments on r/ketorecipes discussing the most recommended products. We ran sentiment analysis on each of these comments to determine how redditors feel about different products. We found 938 products and ranked them based on the amount of positive reactions they received. Here are the top 20.

2. Carbquik Baking Biscuit Mix (48oz)

    Features:
  • You'll love the limitless low-carb possibilities of Carbquik: Keto-friendly baking and cooking has never been easier. From low-carb bread and biscuits to keto pancakes and pizzas, Carbquik is the most versatile keto baking mix on the market. Whether whipping up one of the thousands of recipes using Carbquik from across the web or experimenting on your own, once you give it a whirl you're sure to be wowed!
  • Low in net carbs for your keto and diabetic-friendly lifestyle: enabling you to drastically reduce net carb consumption, counting carbs has never been easier than with Carbquik. With only 2g net carbs per serving, Carbquik creates dishes with up to 90% fewer carbs per serving!
  • An everyday essential to find success and satisfaction with a low-carb diabetic-friendly diet: no more packing your pantry full of low-carb flours that leave you stressed and unsatisfied; easily substitute Carbquik in nearly any recipe calling for traditional baking mix to drastically reduce the net carb count of your favorite dishes. Your keto kitchen isn't complete without Carbquik Biscuit and Baking Mix!
  • Carbquik is made from wheat, so it tastes like wheat:. fFrom gritty textures to funky flavors, we know other keto-friendly flours and mixes can be tough. That's why we created Carbquik: a proprietary, wheat-based, complete keto baking mix that enables you to enjoy low-carb recipes that taste strikingly similar to their standard versions. Finally, with Carbquik you can make keto-friendly dishes that the whole family can enjoy (whether they eat keto or not!).
  • Made in a nut-free facility: While many other keto pancake mixes, biscuit mixes, baking mixes, and flours are made with nut-based flours and meals, Carbquik is nut-free and made in a nut-free facility, making it the perfect option for those with nut sensitivities.
Carbquik Baking Biscuit Mix (48oz)
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9. 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)

    Features:
  • FETTUCCINE: These may look like your typical fettuccine noodles, but they're much better for you. Our always-popular fettuccine features a classic flat noodle shape, so it's perfect for sopping up sauces and adding big flavor to your low-calorie fettuccine alfredo, carbonara and more. They contain zero calories and less than 1 gram of carbohydrates - compare that to around 22 grams in regular fettuccine
  • ANGEL HAIR: These delicious angel hair shirataki noodles are thin and airy, so they make a great starting point for many tasty Italian entrees! They are the perfect addition to any health-conscious eater's cache
  • MIRACLE RICE: Just because you're on a low-calorie, low-carb or gluten-free diet doesn't mean you can't enjoy tasty rice dishes. Our very own Miracle Rice is the perfect base for your healthy, guilt-free stir-fry, rice pilaf and even rice pudding!
  • DIETARY FRIENDLY: Miracle Noodles and rice are approved for these special diets: Keto, Paleo, Certified Gluten-Free, Grain-Free, Soy-Free, Certified Vegan, Certified Kosher, and Blood Sugar-Friendly. Miracle Noodle products are made from quality, plant based ingredients, and may not be suitable for people with sensitivities to high-fiber foods
  • ANCIENT RECIPE: Our noodles and rice are 97% water and 3% soluble plant fiber - (plus mineral lime water to help the noodles keep their shape). It's the same way the Buddhist monks who developed these noodles made them over 1,400 years ago!
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)
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11. Silicone Molds [Coaster, 3 Cup] Cupcake Baking Pan - Free Paper Muffin Cups - Non Stick, BPA Free, 100% Silicon & Dishwasher Safe Silicon Bakeware Tin - Kitchen Rubber Tray, Resin & Soap Molds

    Features:
  • ✅ PINCH TEST APPROVED – Our 3 cup silicone coaster pan is made out of the highest quality 100% pure European LFGB grade silicon which is BPA free silicone and has no additives & no plastic fillers. Our silicone mold never turns white, please be noted that LFGB surpasses FDA (US Standard).
  • ✅ CLEAN UP IS A BREEZE – If this is your first time using silicone bakeware, you will never go back to metal ones. Our silicone muffin pans are super easy to clean. Just put the pans in the dishwasher or use warm water & soap and clean up is done. That's how easy it is!
  • ✅ MUFFINS POP RIGHT OUT – Our silicone muffin pans are absolutely non-stick. So wether you‘re making muffins, brownies, cornbread or soaps - nothings sticks to the pan. If you wanted to replace your old metal pans, our silicone muffin and soap molds are exactly what you‘re looking for.
  • ✅ SUPER EASY TO USE – Just put your silicone muffin pans on a cookie sheet for stability when you put them in and out of the oven and you‘re good to go! Depending on your batter you can always spray a little olive oil on the pans and/or use paper liners – but it is not needed.
  • ✅ SATISFACTION GUARANTEED - No hassles and no back talk! We know we have a superior product and we think it's time you do too. For any reason you aren't satisfied all you have to do is let us know and we'll refund your money. We want you to be happy above all else and we will gladly go out of our way to make sure you are.
Silicone Molds [Coaster, 3 Cup] Cupcake Baking Pan - Free Paper Muffin Cups - Non Stick, BPA Free, 100% Silicon & Dishwasher Safe Silicon Bakeware Tin - Kitchen Rubber Tray, Resin & Soap Molds
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Top comments mentioning products on r/ketorecipes:

u/JadeRabbit · 4 pointsr/ketorecipes



A few years ago a co-worker of mine turned me on to hot chocolate + peppermint schnapps, and every year around that time I start craving that a bit! I've been doing keto for the majority of the past couple years (3 years this coming March), and somehow it never occured to me to add peppermint extract to my hot chocolate for that taste. I'll probably mess around with this recipe, but I thought y'all might appreciate this! :)

I used almond milk, which is the opposite of creamy, but also added an unexpected ingredient : egg yolk! Tempering this into the chocolate definitely changed the mouthfeel for the better. I got the idea from a Viennese Hot Chocolate recipe I found.

Ingredients (for one 12oz cup)

12oz Milk (I used Almond for less carbs)

3 tsp Unsweetened Cocoa Powder (if you can get it I definitely recommend the Lake Champlain Chocolate I used - it was really good, and the company is as well!)

1 Egg Yolk

1/2 tsp of Peppermint Extract

1/4 tsp of Vanilla Extract

(Optional) 1 tbsp Chocolate Chips, or equivalent solid chocolate

(Optional) Any other aromatics of your choce: a cinnamon stick in the milk as it boils would be a nice addition!

Tools

1 Saucepan or Pot

A Wisk

Your favorite mug

Instructions

  1. Assemble your ingredients! This is way easier when you have everything ready to go! :)
  2. Begin warming the milk in a small saucepan on medium. This is a good point to add your extracts and any aromatics! You should expect to begin working with the milk prior to boiling. YOU DO NOT WANT THE MILK TO BOIL. I used my finger as an indicator since my thermometer is dead - the milk was hot to touch, and I could not comfortably keep my finger in the liquid more then a second to two.
  3. If you have not separated the egg, this is the last good chance to really do so. I saved my white to use for baking later.
  4. Once the milk has come up to a good temperature, remove the milk from the heat. Add the chocolate - if you are using solid chocolate you can add this earlier (I ended up adding mine after the powder when I remembered I bought it yesterday, and my end result was fine :3). Whisk consistently until all of the mixture is combined.

    If you don't want to add an egg, this is where you can stop! Happy drinking! :)

    Otherwise:

  5. Begin to beat the egg yolk in a separate bowl alone - this is just to start your momentum!
  6. Add 1tsp of the chocolate into your yolk bowl while quickly whisking. As the mixture comes together, add another teaspoon while still whisking. This is tempering the egg so that you can avoid having scrambled egg hot chocolate.
  7. I did this for 4 teaspoons' worth of time before streaming half of my remaining hot chocolate into the bowl while whisking. I added this mixture to my mug, then the rest of the chocolate on top.

    The result with egg was foamy, with a creamy mouth feel. If you go the no-egg route, I would recommend using mostly/only solid chocolate, as this would thicken up your milk as well and make your drink even more chocolatey! I would have done so as well in this version, but I really like the cocoa I have, and thought the egg was more calorically and carb-ically safe.

    I'll probably make another cup when my husband gets home later, and add some whisky as well - definitely a keeper recipe for me :)

    Brands I used, if you're looking for ones that worked well:

u/chaostardasher · 27 pointsr/ketorecipes

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. 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.
u/moose_tassels · 63 pointsr/ketorecipes

Another edit - a step by step photo album is here: https://imgur.com/a/qfDslUR

Edit: The carbalose flour on Amazon is by Tova/Carbquick and has a higher net carb count than the Dixie brand. It will still work, but your net carbs will be higher. Tova has 19 grams net per cup vs. 8 grams net per cup for Dixie, which is the approximate amount used here. This will put your net carbs at around 3g per slice. Still keto! Just something to keep in mind.

Also, lupin flour is made from a legume. The interwebs tell me that if you are allergic to peanuts it's possible that you might have a reaction to it. Safety first!

​

I’m finally able to experiment with breads again, and I’ve branched out into different shapes, as well as feeling more comfortable with other ingredients. With a yummy taste and lovely texture, perfect for sandwiches or toast, or whatever…..this is the result.

If you are new to low-carb breads, a few things to note.

  1. A high-carb syrup is used to feed the yeast. Don’t panic! This is used up by the yeast and none of it remains.
  2. One of the many side effects of this is that low-carb breads tend to only get one good rise, so there’s no punching it down and letting it rise back up to develop texture and flavor. In this recipe I’ve created a sponge to help combat these issues.

    Below is the recipe:

    115g carbalose flour(not all carbalose flours are the same, this is the lowest net carb version I’ve found)

    26g oat fiber

    123g vital wheat gluten

    90g lupin flour (not all lupin flours are the same – I’ve poured several pound of disasters out in my compost. I use this one)

    1.5 tsp salt

    1 tsp xanthan gum

    1/4 tsp ginger

    2 eggs, room temp

    26g sour cream, room temp

    2 tbsp olive oil

    1.5c water, divided

    1/8 c butter, softened, cut into small pieces

    1.5 tsp corn syrup or honey, divided

    3.5 tsp instant yeast, divided

    The technique:

    Combine the dry ingredients minus the yeast.

    Make the sponge: scoop out ¾ c of the mixture, and combine them in a bowl with ½ c cool water, ½ tsp of corn syrup, and ½ tsp of yeast. Let this sit for 4-6 hours, or better yet, over night.

    When your sponge is ready, prepare a cup of warm-ish water. Mix ½ cup of the water with 1 tsp of corn syrup and 1 tbsp instant yeast. Using the paddle attachment on a stand mixer, mix in the sponge along with the other wet ingredients (minus the butter). Pause the machine and sift in the dry ingredients. Mix for a couple of minutes with the paddle mixer, then add in the butter, and if it seems dense or tough, add more warm water. I usually add another 1/3 to ½ cup. Then switch to the dough hook and mix on low for 10 minutes. If the dough is shaggy or sticky, try kneading for a few more minutes before adding any more flour. If you do need to add more flour, dust your work surface with carbalose, dump the dough out onto it, dust more on the ball of dough, and knead it in by hand.

    If it’s not shaggy or sticky, turn it out onto your work surface. No additional flour should be necessary, even for dusting. Knead it briefly to help form it into a roughly 6” ball, tucking the edges in and pinching them as you go. Using a sharp knife, slash an X in the top.

    Cut a piece of parchment paper to fit comfortably in your 6 quart dutch oven. Place the parchment on a cookie sheet, place the ball on the parchment, and place all of it in a warm place. Depending on your location, humidity, elevation, etc., proving time could be 30 minutes, could be a few hours.

    As it proofs, place a 6 quart cast iron dutch oven with a lid in your oven and preheat it to 450 degrees for at least 30 minutes.

    When your dough has proofed and your dutch oven is hot, take your dutch oven out, place your dough and parchment in the pan, and put on the lid.

    Turn the oven down to 375F, and bake for ~30 minutes, until the crust is golden brown and the internal temp is 190 degrees. Take it out of the dutch oven, let it cool on a rack until completely cool.

    I can usually get 15-17 slices out of it – I’m a weirdo who likes the end pieces. Macros per slice are: 103 calories/8.0 carbs/6.2g fiber/1.8g net carbs/4.2g fat/12.7g protein.
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.

Ingredients:
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/rharmelink · 5 pointsr/ketorecipes

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

My Chaffle Tools

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 or SF jelly. I tried making some churro chaffles, using 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 almost always use beaten eggs instead of a batter. I put 6 to 8 of them in my shaker cup, shake to mix, and then use that for the next few days. Easier to dispense onto the waffle iron as well.

    I only make a batter when I want a dessert chaffle, because a batter usually is much softer and more delicate than layering cheese + eggs + cheese. The other day, I used my Magic Bullet to turn my shredded cheese into a powder, then added the eggs. The resulting chaffles came out much more bread-like. So delicate that they ripped easily when trying to get them out of the waffle maker. Not that they were sticking. Just very soft. But they were wonderful with SF maple syrup on them. Not so good as bread on a sandwich.
u/BradleyB636 · 3 pointsr/ketorecipes

It’s not too late for Thanksgiving to make this classic! My 2018 pumpkin roll just passed quality assurance and taste testing of both ketoers and non-ketoers. It’s a family recipe that I modified. Trust me, this recipe is much easier than it appears. Here it is!

Cake:

3 eggs

1/4 c pyure

3/4 c almond flour

2/3 c pumpkin

1 tsp baking soda

2 tsp cinnamon

Filling:

1/4 c pyure (powdered)

8 oz cream cheese

4 tbsp butter

1 tsp vanilla


Instructions:
Mix together dry cake ingredients, then stir in the wet ingredients until blended.  Cut a piece of parchment paper to only cover the bottom of your jelly roll pan and place it in the pan. I use this pan. Grease the sides of your pan with crisco or butter. Pour batter into the pan, spread evenly, and bake at 375 for 10-12 minutes. 

Once the cake is done, let the cake cool on the stove for a couple minutes. Wearing gloves, carefully roll the cake into the parchment paper. Put it on a cooling rack or similar until fully cooled. If you don’t cool it fully, your filling will get hot and spill out, so wait!

Beat your cream cheese and butter well. Add your vanilla, beat again. Slowly beat in your sweetener of choice, tasting regularly to make sure you aren’t over sweetening.

Unroll your cooled cake, spread the filling on evenly, roll back up and chill. Cut into 1/2” to 1” slices and serve. Entire roll is 25 net carbs, but I suspect my almond flour macros are wrong (Anthony’s- they’re too good to be true). My pan is 9” wide, so 9 x 1” slices is 2.7g net carbs per slice.

Notes:
I use pyure which is an erythritol/stevia blend. It is very powerful and it is easy to use too much. It’s about double the sweetness of standard sweetener.

I use fresh pureed pumpkin, which isn’t hard to make and I can explain how I do it with a long neck pumpkin if you’d like. Canned is fine too. My wife’s family always used fresh and this recipe is modified from that one.

I used to do the tea towel/powdered sugar method, but believe me using the parchment is significantly easier!

For the filling I powdered my pyure using a coffee grinder.

Honestly, if you’re gonna make this and you have two pans, just make a double batch! Take one to a get together and keep one for yourself. They freeze well, I have used my foodsaver on them. As the foodsaver is sucking out air, stop it just as it sucks the rest of the air out or it will deflate your cake. Freeze, then thaw in your fridge for a day or so in the freezer bag.

If you aren’t an experienced baker and don’t know your keto sweeteners well, please make sure you taste as you go and add sweetener SLOWLY. Last year I made this with straight erythritol and being my first try at ketoing this recipe I screwed it up badly. Used way too much erythritol.

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. ()
  • One exact splash of vanilla extract (optional) ()
  • 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.


    Sandwich:

    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

    Ingredients

  • 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.

    Instructions

  • 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/verycleanpants · 5 pointsr/ketorecipes

I know there's been a ton of BEC posts, but I was really happy with how easy and fast this was, mostly due to the silicone "bun" mold, and silicone egg rings. You don't need to even spray the mold and the buns/cookies/whatever just pop right out. I'm terrible at baking so this method is a bit of a personal triumph. I use these all the time now.

  1. Make yo buns, recipe here. The nut butter will help the buns toast/crisp, but I used a little less than called for so I could spend carbs on a small amount of ketchup at the end. When finished, wait a few minutes and toast them with cheddar cheese on top.

  2. Cook 3 strips of bacon until nice and crispy

  3. Remove bacon and put silicone egg ring right in the middle of pan/grease. I like my sandwich eggs on the harder side, so I scrambled it slightly within the ring, and then covered with a small piece of tin foil.

  4. Add field greens and bacon or whatever strikes your fancy. Assemble the whole, perfect-fitting nomwich.

    Takeaway: Next time, I'll make the buns even thinner. They had great structural integrity. Don't worry if your batter comes out somewhat thin, it will form up quickly.

    Net Carbs: 2.5 (5.5 with a little ketchup)

    Fat: 31g

    EDIT: Formatting
u/fuzzysqurl · 3 pointsr/ketorecipes

Ingredients:

  • 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.

    Instructions:

    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.

    Tweaks:

    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.

    Nutrition:

    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/murphSTi · 14 pointsr/ketorecipes

This is by far my favorite 'treat' I've made while doing keto. I recommend using parchment paper or a silicon mold of some sort. I am not a fan of pecans so I subbed in pumpkin seeds instead. I also did not roast anything since I bought pre-roasted almonds. I also sprinkled extra sea salt on top before refrigerating. Keto Almond Bark

Ingredients


  • 1 bag Lily's Sugar-Free Chocolate Chips
  • 1/3 cup natural peanut butter I use Smuckers
  • 2 tablespoons coconut oil
  • 1 tablespoon butter melted
  • 1/4 tsp salt
  • 1/2 cup almonds
  • 1/2 cup pecans
  • 1/4 cup unsweetened coconut (optional if you'd like to add)

    Instructions


  • Preheat oven to 300 degrees.
  • Line a cookie sheet with parchment paper.
  • Spread pecans and almonds on parchment paper. (If almonds are already roasted there is no need to roast again.)
  • Drizzle 1 tablespoon melted butter and 1/4 teaspoon of salt on top of the nuts and toss to coat evenly.
  • Bake for 5 minutes, stirring once halfway through.
  • Remove from oven and set aside to cool.
  • Grease a glass bowl and add Lily's chips and coconut oil.
  • Microwave on high for 1 minute then stir.
  • Microwave in 15-second intervals, stirring between until Lily's chocolate chips are completely melted.
  • Add natural peanut butter and stir until it melts.
  • Pour melted chocolate mixture into an 11 X 7 baking pan covered with parchment paper.
  • Sprinkle pecans, almonds, and on top. (Feel free to customize toppings to your liking.)
  • Place baking pan in the refrigerator and allow to set.
  • Remove from refrigerator and break into bites.
  • Enjoy!

    Notes


    The sugar alcohols in Lily's Chocolate Chips are not included in the nutritional information since most subtract to calculate net carbs. The nutritional information won't be exactly accurate unless you break almond bark into equally sized pieces.

    Nutrition


    Calories: 107kcal | Carbohydrates: 5g | Protein: 2g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 44mg | Potassium: 52mg | Fiber: 2g | Vitamin A: 15IU | Calcium: 11mg | Iron: 0.2mg

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 kitchen...lol.

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

    Directions

  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: https://www.amazon.com/dp/B077VSBDGL/ref=cm_sw_em_r_mt_dp_U_CYPUCbJ7N5FCX

Swerve Erythritol Confectioners: https://www.amazon.com/Swerve-Sweetener-Confectioners-12-oz/dp/B0079OYIFS/ref=sr_1_13?crid=T1SKBWPHR4CJ&keywords=erythritol+sweetener&qid=1555733696&s=gateway&sprefix=ery%2Caps%2C142&sr=8-13

Pyure Stevia/Erythritol Blend: https://www.amazon.com/dp/B00NI2CTB0/ref=cm_sw_em_r_mt_dp_U_u1PUCbPBTX0G7

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 https://www.amazon.com/Eden-Organic-Black-Beans-15-Ounce/dp/B000GZS9Q6 )

-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

INGREDIENTS


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/CFrito · 6 pointsr/ketorecipes

Yes and no. Allulose has the same physical properties as sugar. (It is a sugar bit it’s not metabolized). So you can use similar candy making techniques to make Caramels because it won’t re crystallize. Traditionally Caramels are made with sugar because of these properties.

I’ve been ordering keystone pantry allulose on amazon:

Keystone Pantry Non-GMO Allulose Powder, Two 3 lb Jars, Low Calorie, Zero Net Carb, Keto, Diabetic Paleo Friendly Natural Sugar Sweetener No Sugar Alcohol Soy Free Gluten Free Kosher-Parve Sugar Free https://www.amazon.com/dp/B075DHBQF2/ref=cm_sw_r_cp_api_i_8mc3DbEB4JEPE

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

https://www.amazon.com/Miracle-Noodle-Gluten-Shirataki-8-Ounce/dp/B00BP36S7U

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.
https://www.amazon.com/gp/aw/d/B005YVU6FY/ref=sxts1_a_it?ie=UTF8&qid=1479681172&sr=1

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: http://www.amazon.com/Explore-Asian-Fettuccini-Organic-Edamame/dp/B004UB9P38). 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) https://www.amazon.com/dp/B005YVU6FY/ref=cm_sw_r_cp_api_i_UV1RDbNWRPNAM

Way better and super easy thought I share

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) https://www.amazon.com/dp/B00BP36S7U/ref=cm_sw_r_cp_api_px69yb423Q8QY

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:

https://www.amazon.com/Miracle-Noodle-Gluten-Shirataki-8-Ounce/dp/B00BP36S7U?th=1

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.) https://www.amazon.com/dp/B01DAKN9SG/ref=cm_sw_r_cp_tai_kZpwCbY9K2ABG

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) https://www.amazon.com/dp/B00BTMDALO/ref=cm_sw_r_cp_tai_L0pwCbG6MHM00

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/sosoconsistent · 2 pointsr/ketorecipes
Low-Carb Dutch Baby
Servings: 2*

3 large eggs, left at room temp for 30 min
1 1/2 tbsp granulated swerve (erythritol)
1 1/2 tbsp granulated splenda
1/2 tsp cinnamon
1/2 tsp kosher salt
1/2 tsp vanilla extract
2/3 cup carbalose flour
2/3 cup low-carb milk, at room temp
3 tbsp unsalted butter, cut into 3 pieces

Place a 12 inch cast-iron skillet in oven on middle rack and preheat to 400°F.

Combine the carbalose, sweeteners, cinnamon, and salt in a medium bowl and stir until thoroughly mixed. Set side

In a large bowl, beat the eggs thoroughly. Whisk in the milk and vanilla extract. Finally, whisk in the carbalose mixture and beat until the batter is smooth. Let batter rest for 5 minutes.

Remove the preheated skillet from the oven, put the butter in the skillet and swirl to coat until the butter is melted. Dump the batter into the greased skillet and bake in the oven until golden and the edges are browned and crisp, about 20 minutes. Slice into wedges and serve with fresh lemon, low-carb maple syrup, or sugar-free/low-sugar preserves.

This is not going to rise as high as a normal dutch baby, but the flavor is pretty great.

*This could really be 4 servings if you are having it as a side at breakfast, which would make it 5g net per serving, but it's probably 2 servings if this the main part of the meal.


Ingredients| Calories| Fat| Protein| Carbs| Sugar Alcohols| Fiber| Net Carbs
--|--:|--:|--:|--:|--:|--:|--:
3 large eggs, left at room temp for 30 min| 210.00| 15.00| 18.00| - | - | - | -
1 1/2 tbsp granulated swerve (erythritol)| - | - | - | 18.00| 18.00| - | -
1 1/2 tbsp granulated splenda| - | - | - | 2.00| - | - | 2.00
1/2 tsp cinnamon| - | - | - | - | - | - | -
1/2 tsp kosher salt| - | - | - | - | - | - | -
1/2 tsp vanilla extract| 6.00| - | - | 0.50| - | - | 0.50
2/3 cup carbalose flour| 200.00| 7.33| 20.67| 32.00| - | 19.33| 12.67
2/3 cup low-carb milk, at room temp| 100.00| 5.33| 8.67| 4.00| - | - | 4.00
3 tbsp unsalted butter, cut into 3 pieces| 300.00| 36.00| - | - | - | - | -
Total for recipe| 816.00| 63.67| 47.33| 56.50| 18.00| 19.33| 19.17|
Total per Serving| 408.00| 31.83| 23.67| 28.25| 9.00| 9.67| 9.58
u/iamjamazing · 3 pointsr/ketorecipes

>**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.

u/TheRealRosey · 1 pointr/ketorecipes

Cheers. I got on the chaffle train recently and I do love them. Great alternative but sometimes you just want bread and this is it.

Two Main Ingredients:

https://www.amazon.com/gp/product/B0079OPFO6/ref=ppx_yo_dt_b_asin_title_o06_s00?ie=UTF8&psc=1

https://www.amazon.com/gp/product/B00BRFLR7M/ref=ppx_yo_dt_b_asin_title_o06_s01?ie=UTF8&psc=1

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/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/Superspaldo707 · 3 pointsr/ketorecipes

The xanthan gum I picked up on Amazon, it was super cheap for a pretty large amount and a little goes a long way. You could check the gluten free or baking section of your local stores, but if you can't find it locally this one will last a lifetime for a pretty low price. Other than that, I got everything else at my local store. Liquid aminos are an alternative to soy sauce, so you may be able to substitute but I'm not sure the ratio difference. You may be able to find them either near the soy sauce, or next to the Apple cider vinegar.

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 https://www.amazon.com/gp/aw/d/B000GZS9Q6/ref=cm_cr_arp_mb_bdcrb_top?ie=UTF8

Edit to add the nutritional label I found online http://www.edenfoods.com/store/images/products/nlea/103050.gif

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.
http://ketodietapp.com/Blog/post/2014/12/18/Chocolate-Chia-Pudding

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:
http://www.plainchicken.com/2011/09/cream-cheese-sausage-balls-football.html

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.

https://www.amazon.com/gp/product/B00BTMDALO/ref=ppx_yo_dt_b_asin_title_o00__o00_s00?ie=UTF8&th=1

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/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/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.

https://www.amazon.com/Carbquik-Baking-Mix-lb-box/dp/B005YVU6FY?th=1

http://www.tovaindustries.com/carbalose/page1.html

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/aPolicemansLife · 4 pointsr/ketorecipes

Ingredients


  • 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)

    Instructions


  • 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/hey_suburbia · 1 pointr/ketorecipes

CarbQuik: https://www.amazon.com/Carbquik-Baking-Mix-lb-box/dp/B005YVU6FY?th=1

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)"] (https://www.amazon.com/dp/B00BP36S7U/ref=cm_sw_r_cp_apa_sYTKAbTE2YV9R)

u/KetoKubby · 0 pointsr/ketorecipes

Helpful Kitchen Tools:


Baking sheet

Parchment paper or aluminum foil

Ingredients:


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

Ingredients

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.

Steps

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/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.

http://www.amazon.com/Miracle-Noodle-Shirataki-Rice-8-Ounce/dp/B00BP36S7U?ie=UTF8&psc=1&redirect=true&ref_=oh_aui_detailpage_o02_s00

u/krstlyn · 1 pointr/ketorecipes

Dash Mini Waffle Maker

This is the most popular one in posts right now.

u/Zeroedge · 7 pointsr/ketorecipes

Artificial Sweeteners that are keto approved.

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:

https://en.wikipedia.org/wiki/Shirataki_noodles


http://www.amazon.com/gp/product/B00BP36S7U?keywords=miracle%20rice&qid=1451428538&ref_=sr_1_1&sr=8-1

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.

http://www.amazon.com/Eden-Organic-Black-Beans-15-Ounce/dp/B000GZS9Q6

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.

Ingredients:

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

    Instructions:


    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: http://www.amazon.com/Eden-Organic-Black-Beans-15-Ounce/dp/B000GZS9Q6/ref=sr_1_1?ie=UTF8&qid=1381764143&sr=8-1&keywords=black+soybeans+eden

u/IncendiaryGames · 2 pointsr/ketorecipes

I bought the bulk deal on Amazon, 6lbs for $60, about $10/lb:
https://www.amazon.com/Keystone-Pantry-Allulose-Natural-Sweetener/dp/B075DHBQF2

That seems to be the best deal available at the moment. I've tried inquiring cheaper bulk sources (25-50lb quantities) but no one wants to sell to consumers. (The source here: https://primalnoms.com/bulk-allulose/ ran out and he is having the same issues sourcing bulk allulose.)

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

https://www.amazon.com/dp/B0079OYIFS/ref=cm_sw_r_other_awd_ufFDwb43C6HVQ

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

https://www.amazon.com/dp/B018QROXLK

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 https://www.amazon.com/Eden-Organic-Black-Beans-15-Ounce/dp/B000GZS9Q6

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 https://www.amazon.com/dp/B005YVU6FY/ref=cm_sw_r_cp_api_YCmQybV9VPBBC

u/flamingHIPP0 · 2 pointsr/ketorecipes

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