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.
1. Prepworks by Progressive Microwavable Four Egg Poacher
- Poaches up to 4 eggs at once in the microwave
- Round shape is perfect to cook eggs for breakfast sandwiches
- Non-stick surface makes for easy cleaning
- Dishwasher safe
Features:
2. Carbquik Baking Biscuit Mix (48oz)
- 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.
Features:
3. Nature's Eats Blanched Almond Flour, 64 Ounce
- Super Fine
- 100% Natural
- Star-K Kosher Certified
- Allergen information: tree_nuts
Features:
4. Lily's Dark Chocolate Chips- 1x9 OZ
All Natural Dark Chocolate Premium Baking Chips - 9 Oz (Pack of 1)No Sugar Added Premium baking ChipsAll NaturalVegan,Non GMO
5. Miracle Noodle Shirataki Konjac Rice, 8 oz (Pack of 6), Zero Net Carbs, Low Calorie, Gluten Free, Soy Free, Keto Friendly
- 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
- VERY LOW CALORIES: Each serving of Miracle Noodle Miracle Rice contains only 10 calories and 3 grams of carbs, perfect for your weight loss diet. In fact, that small carb content is only from the fiber and a natural calcium additive that helps the rice keep their shape
- GRAIN FREE: Unlike typical rice made from high-sugar grain, our low calorie Miracle Rice is derived from the Japanese konjac plant. That means it's safe for diabetics and others with challenging dietary restrictions
- ANCIENT RECIPE: Our noodles and rice are 97% water and 3% soluble plant fiber. It's the same way the Buddhist monks who developed shirataki noodles and rice made them over 1,400 years ago!
Features:
6. Dash Mini Maker: The Mini Waffle Maker Machine for Individual Waffles, Paninis, Hash browns, & other on the go Breakfast, Lunch, or Snacks - White
MORE THAN WAFFLES: Make paninis, hash browns, and even biscuit pizzas! Any wet batter will “waffle” your treats and snacks into single serving portions. Great for kids or on the go!COMPACT + LIGHTWEIGHT: Weighing 1lb+, this is a MUST-HAVE for that first apartment, smaller kitchen, college dorm l...
7. Swerve Sweetener, Confectioners, 12 oz
- SWERVE SWEETNER CONFECTION BAG 12 oz
- SWERVE SWEETNER CONFECTION BAG 12 oz
Features:
8. Anthony's Xanthan Gum, 1 lb, Batch Tested Gluten Free, Keto Friendly, Product of USA
Finest Food Grade Xanthan Gum AvailableBatch Tested and Verified Gluten FreeOur high quality Xanthan Gum - Packed in the USA!Extremely Fine Powder - All Natural Xanthan Gum, no added ingredientsGreat for plant based, Gluten Free, Vegan, and Keto recipes!
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)
- 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!
Features:
10. Eden Organic Black Soy Beans, No Salt Added, 15-Ounce Cans (Pack of 12)
- Eden Foods is a principled natural food company, est. 1968. Healthy soil, long-term organic, non-GMO, skilled growers and handlers; a reliable alternative to commercial food. Uncompromised, pure, most delicious nutrient rich beans.
- Eden Foods is a principled natural food company, est. 1968. Healthy soil, long-term organic, non-GMO, skilled growers and handlers; a reliable alternative to commercial food. Uncompromised, pure, most delicious nutrient rich beans.
- Plant-based complete protein, complex carbs, vitamins, minerals, antioxidants, polyphenols, phytonutrients, excellent fiber, folate B9, zinc, and iron.
- Black Soybeans are a complete protein containing all the essential amino acids the body needs, but cannot make.
- Very Low Sodium, Non-GMO, Gluten Free, Wheat Free, Vegan, Kosher, Low Fat, High Fiber.
- BPA, BPS, and phthalate free cans since 1999.
Features:
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
- ✅ 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.
Features:
12. Isopure Zero Carb Unflavored 25g Protein, 100% Whey Protein Isolate, Keto Friendly Protein Powder, No Added Colors/Flavors/Sweeteners, GMO Free, 1 Pound (Packaging May Vary)
- Cook, Bake, Blend with Unflavored Protein Powder
- Pure, Unflavored, GMO Free, 100% WHEY PROTEIN ISOLATE - a high-quality protein source providing 25g per serving to support muscle building and recovery
- The easy way to add high-quality protein into your preferred flavored beverages (hot or cold), smoothies, soups, sauces and baked goods recipes.
- 2 Ingredients
- No Added Colors/Flavors/Sweeteners
- Keto friendly - this protein powder can help support your ketogenic macros
- Gluten & lactose free
Features:
13. Silicone Pastry Bags, Weetiee 3 Sizes Reusable Icing Piping Bags Baking Cookie Cake Decorating Bags (12’’+14’’+16’’)- 6 Pack - Bonus 6 Icing Couplers Fit to Wilton Standard Size Tips
HEALTHY MATERIAL IS SAFE FOR YOUR FAMILY: Food grade reusable silicone bags and PP plastic couplers is nontoxic, tasteless and BPA free. You can easily decorate your cakes, pies, donuts and cookies with your kids and friends at home. Silicone piping bag is reusable and eco-friendly, do not harm to t...
14. Carbalose Flour, 3 lb. Bag
Use carbalose flour because unlike similar products, it is made mostly from wheat, yet it lacks most non fiber carbohydratesCarbalose is a revolutionary new flour that can be used in place of wheat flour, but contains 80% less carbs. Use like regular flour in most recipesCarbalose is as close to rea...
15. Explore Cuisine Organic Edamame & Mung Bean Fettuccine (6 Pack) - 8 oz - High Protein, Gluten Free Pasta - USDA Certified Organic, Vegan, Kosher, Non GMO - 24 Total Servings
- PLANT PROTEIN. MADE SIMPLE. - Explore Cuisine is easy-to-make food that’s good and good for you. It’s high protein. High fiber. And it’s organic. We know that simple changes can make a big impact.
- CLEAN, SIMPLE INGREDIENTS - All Explore Cuisine pastas are USDA Certified Organic, non-GMO, gluten free, vegan & kosher. Never any added flavorings, binders or gums.
- SUPER TASTY NUTRITION - Our Organic Edamame & Mung Bean Fettuccine is nutrient dense & low in carbohydrates compared to traditional pasta. Plus, each 3.5-oz serving contains 42g of protein and 24g of fiber.
- EASY TO MAKE - These gluten-free noodles cook just like traditional pasta and are ready in minutes. Making a quick, tasty meal for the entire family has never been so simple!
Features:
16. Lock&Lock 23-Fluid Ounce One Touch Round Tall Food Container with Mixer, Tall, 2.9-Cup
- 2.8-Cup/23-fluid ounce
- Made from BPA-free material
- Microwave, freezer, and top rack dishwasher safe
- Durable and semi-transparent body makes it easy to use and clean
Features:
17. Chicago Metallic Professional Non-Stick Muffin Top Pan, 15.75-Inch-by-11-Inch, Grey, Standard - 16640
- PREMIUM QUALITY, DURABLE AND LONG LASTING: The Chicago Metallic Non Stick Muffin Top Pan is crafted from heavy weight carbon steel for superior heat conduction and even baking
- NON STICK COATING FOR EASY RELEASE: The Chicago Metallic Non Stick Muffin Top Pan features a nonstick surface. The non stick coating calls for an exceptional baked good release and easy clean up
- THE PERFECT SIZED MUFFIN PAN: This non stick muffin top pan is the ideal size for all of your baking needs. The non stick pan measures 15.75 inches x 11 inches and bakes up to 6 muffin tops. Each cup measures 4 inches x 0.5 inches
- DISHWASHER SAFE FOR FAST CLEAN UP: This muffin top pan is dishwasher safe, making clean up fast and easy, however hand washing is recommended to extend the product life
- BAKE THE PERFECT MUFFIN TOPS: This non stick muffin top pan has a shallow cup design that creates delicious muffin tops; each muffin well is 0.5 inches deep. This pan also bakes perfectly sized eggs, cookies for ice cream sandwiches, and small layer cakes
Features:
18. 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
Keystone Pantry Non-GMO Allulose Natural Rare Sugar Sweetener 2 pack of 3-Lb JarsPacked in a tamper evident reusable sturdy plastic jar with hand gripWide-mouth screw top making it easy to measure out ingredientsNo flimsy, easily spilled lightweight plastic bag, with a hard to close zipper closureLo...
19. Ontel Veggetti Spiral Vegetable Cutter, Makes Veggie Pasta
- JUST TWIST This vegetable slicer by Veggetti instantly turns your favorite vegetables into noodles in order to make delicious pasta without the carbs!
- SPIRALIZE VEGETABLES Versatile kitchen tool makes vegetable spaghetti stir fry & more Great for zucchini noodles spaghetti squash carrots cucumbers & other vegetables
- STAINLESS STEEL VEGETABLE SLICER The spiral slicer for vegetables has dual stainless steel cutting blades for thick or thin strands of pasta Hand wash
- AS SEEN ON TV Ontel Products are composed of many individual brands each serving customers in different ways Try a variety of products from some of our brands like Pillow Pets Miracle Socks Iron Gym Miracle Bamboo Cushion Dream Tents & more
- INNOVATIVE WITH ONTEL Since 1994 we’ve been developing marketing & distributing some of the most innovative consumer products on the market From toys to fitness equipment & household items we love bringing new ideas into the world
Features:
20. Pyure Organic Stevia Sweetener Blend, 2:1 Sugar Substitute, Granular All-Purpose, 1 Pound (16 Ounce)
THE #1 BEST SELLING ORGANIC STEVIA SWEETENER- Pyure offers the same versatility and ease of use as traditional sugar without the added calories or carbohydrates2:1 SUGAR REPLACEMENT- Twice the sweetness of sugar, Pyure uses a higher percentage of organic stevia with less bulking ingredients making i...
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
If you don't want to add an egg, this is where you can stop! Happy drinking! :)
Otherwise:
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:
Nutritional Info, as I made it:
Cal | Protein | Fat | Tot. Carbs | Fiber | Net Carbs
---|---|----|----|----|----
150kcal | 9g | 12g | 11g | 6g | 5g
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
Lemon Frosting (Optional)
INSTRUCTIONS
Blueberry Muffins
Lemon Frosting
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.
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.
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
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:
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.
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.
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:
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.
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:
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.
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.
103 Cal per bomb (makes 18)
Ingredients
Kitchen Stuff
Instructions
1. Chocolate Top
2. Custard Middle
3. Coconut Bottom
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.
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
Ingredients:
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)
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
Instructions
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
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.
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.
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.
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.
Directions
The whoopi pans make them the perfect size for sandwhiches or hamburgers.
Anyway I hope this helps :)
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.)
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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.
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.
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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
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)
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.)
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.
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Course Dessert
Cuisine American
Calories 344 kcal
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
INGREDIENTS
Pecan Crust
Cream Cheese Layer
Chocolate Layer - Option 1 (Old Version)
Chocolate Layer - Option 2 (New Version)
Whipped Cream Layer
INSTRUCTIONS
Crust
Cream Cheese Layer
Chocolate Layer - Option 1 (old version, like pudding)
Chocolate Layer - Option 2 (new version, faster)
Whipped Cream Layer
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
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
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&amp;qid=1479681172&amp;sr=1
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.
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.
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
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
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.
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.
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
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?),
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)
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
>**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.
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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
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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.
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
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
Original Bisquick™Carbquik mixInstructions: 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.
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
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.
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
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
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&amp;th=1
I use a large "muffin top" pan...it helps keep them consistent... they bake better that way.
https://www.amazon.com/d/Muffin-Cupcake-Pans/Chicago-Metallic-Professional-Non-Stick-15-75-Inch/B003YKGRBY
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.
I use muffin top pans for hamburger buns and they work great.
Sharing link via phone, hopefully it doesn't break! https://www.amazon.com/dp/B00BTMDALO/ref=cm_sw_r_cp_apa_i_-Z7zDbYJQ0V6W
Here you go! Comes in different colors, I have the mini griddle, too - it’s great for eggs!
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.
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
Vegetti is where it's at
I just got one the other day and I'm in love with it.
$9.99 in freedom land
Have you tried Miracle noodles yet?
Miracle Noodles Amazon
Ingredients
Instructions
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
They have them at my local upscale grocery store. But it looks like they are easily available online
Link to Miracle Noodles for those who aren't aware: https://www.amazon.com/Miracle-Noodle-Shirataki-Variety-ounces/dp/B00BTMDALO/
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)
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)
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!
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.
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&amp;psc=1&amp;redirect=true&amp;ref_=oh_aui_detailpage_o02_s00
The one people are buying is $7.99 with free shipping.
https://smile.amazon.com/dp/B018QROXLK/?th=1
Dash Mini Waffle Maker
This is the most popular one in posts right now.
Artificial Sweeteners that are keto approved.
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&amp;qid=1451428538&amp;ref_=sr_1_1&amp;sr=8-1
Gods work.
And here is is with the smile URL:
https://smile.amazon.com/dp/B018QROXLK
Most of the people in here are getting the $10 Dash ones on Amazon or at Target.
Here's a link https://www.amazon.com/Dash-Mini-Maker-Individual-Breakfast/dp/B018QROXLK/ref=sr_1_3?crid=3HC5ARZC5F0RU&keywords=dash+mini+waffle+maker+under+%2414&qid=1565965983&s=gateway&sprefix=das&sr=8-3
Have a look at Shirataki noodles.
Zero net carbs and hold the sauce marginally well. I'd experiment with them before you plan a big meal.
http://www.amazon.com/Chicago-Metallic-Non-Stick-Original-Muffin/dp/B003YKGRBY
Or search for other muffin top or whoopie pie pans.
FYI: I discovered these a few weeks ago, but I can't bring myself to pull the trigger and buy black soybeans without trying one can.
http://www.amazon.com/Eden-Organic-Black-Beans-15-Ounce/dp/B000GZS9Q6
On Amazon:
https://www.amazon.com/dp/B004UB9P38/ref=cm_sw_r_sms_apa_i_KF.HDbBD134C5
Amazon- Powdered Swerve
https://www.amazon.com/dp/B0079OYIFS/ref=cm_sw_r_cp_awdb_t1_KMD7Ab0QTKYMK
The recipe calls for Swerve Confectioners. Here's a link to buy it from Amazon.
https://www.amazon.com/gp/aw/d/B0079OYIFS/ref=sxts_1_a_it?ie=UTF8&amp;qid=1519027397&amp;sr=1
I got one off Amazon for 10$ https://www.amazon.com/Dash-Mini-Maker-Individual-Breakfast/dp/B018QROXLK/ref=mp_s_a_1_3?keywords=dash+mini+waffle+maker&amp;qid=1567037452&amp;s=gateway&amp;sprefix=dash+&amp;sr=8-3
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:
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.
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&amp;qid=1381764143&amp;sr=8-1&amp;keywords=black+soybeans+eden
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.)
I bought a case on amazon
I bought 2 of these when they were on sale for $9.
http://www.amazon.com/gp/product/B004GJ8QSY/ref=oh_aui_detailpage_o03_s00?ie=UTF8&amp;psc=1
6 pack for $27
Carbquik is an option. I haven't used it much but I think it has potential.
https://www.amazon.com/gp/aw/d/B005YVU6FY/ref=sxts_1_a_it?ie=UTF8&amp;qid=1522976168&amp;sr=1
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
Might consider trying confectioner style Swerve.
It's already "cooked". I just risne it, then pan fry it on a non-stick skillet to let some of the moisture evaporate.
This is what I buy:
https://www.amazon.ca/Miracle-Noodle-Gluten-Shirataki-8-Ounce/dp/B00BP36S7U/ref=mp_s_a_1_1_sspa?keywords=konjac+rice&amp;qid=1558399875&amp;s=gateway&amp;sprefix=konjac+ri&amp;sr=8-1-spons&amp;psc=1
Pork rinds and miracle noodles.
Here's enough to last years.
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
https://smile.amazon.com/gp/aw/d/B018QROXLK?psc=1&amp;ref=ppx_pop_mob_b_asin_image
Note that the white version is $7.99. https://www.amazon.com/gp/product/B018QROXLK/ref=ppx_yo_dt_b_asin_title_o01_s00?ie=UTF8&psc=1
this is the one people are using for this recipe: https://www.amazon.com/Dash-Mini-Maker-Individual-Breakfast/dp/B018QROXLK?th=1
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
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
2nd this also can get them off amazon Eden Organic Black Soy Beans, No Salt Added
It's a low net carb flour. I've used it for biscuits and pancakes and such.