Best products from r/lowcarb

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

These are one of my favorite things to make. 230 calories, 21g of fat, 7g of protein, and just 2g net carbs per muffin (vs. a Starbucks Blueberry Muffin which has 360 calories, over 50g of carbs and over 30g of sugar). They're also gluten free! Full recipe below. Check out the source link for more details like nutrition facts and tips/tricks on making these.

INGREDIENTS

Muffins

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

  INSTRUCTIONS
  

  
  Blueberry Muffins
  
  

1. Heat oven to 275°F (commercial convection oven with fan on low). Line a muffin pan with silicone or parchment paper muffin liners.
   
2. If needed, microwave the coconut oil for 30 seconds to soften, but it should not be melted if possible.
   
3. Place the coconut oil into a mixing bowl and beat with the sweetener and salt. Add the vanilla extract, egg, and almond milk. Mix together.
   
4. Mix in baking powder and then stir in almond flour.
   
5. In a separate small bowl, mix together 1 Tbsp of allulose and 1 Tbsp of almond flour
   
6. Roll your blueberries in the small bowl from step #5 to give them a coating (prevents them from sinking in the batter during baking)
   
7. Fold the blueberries into the batter mixture in your large bowl
   
8. Distribute the batter evenly among the muffin cups. Using a cookie scoop can help.
   
9. Bake for 20-25 minutes (at 10-12 minutes, take pans out, rotate positions, and put back in the oven), until top is golden and an inserted toothpick comes out clean.
   
   
   Lemon Frosting
   
   
10. In a medium-sized bowl, cream the butter and cream cheese together with a mixer until fully combined. It helps if the butter and cream cheese have softened some before doing this (you can zap them in the microwave for 15 seconds to help)
    
11. OPTIONAL: Pour the granulated sweetener into a blender or food processor. Blend the sweetener until it is fine, fluffy, and powdered. Powdering your sweetener makes for a smoother frosting.
    
12. Add the sweetener, lemon extract, vanilla extract, lemon juice, and lemon zest to your bowl and beat slowly until the sweetener is incorporated (go slow to avoid it getting blown into the air)
    
13. Once the sweetener is incorporated, beat on high for 2 minute or until fluffy
    
14. Use a piping bag (something like these) to pipe the lemon frosting on top of the muffins you baked in the steps above. Feel free to garnish the top with some fresh blueberries!
    
15. Enjoy! Keep any remaining blueberry muffins in an airtight container in your fridge. If refrigerated, they should be good for about a week.
    
    ​
    
    Source: https://www.chipmonkbaking.com/blog/2019/8/7/low-carb-keto-blueberry-muffin-recipe

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

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

Check out the technique in this video

The Serious Keto YouTube channel has many videos with chaffle variations

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

• 10 grams of shredded cheese
  
• 25 grams of beaten egg (or batter)
  
• 10 grams of shredded cheese
  
  The cheese on the top and the bottom helps to keep the chaffles firm and crispy. And no overflow of contents making a mess because I eyeballed the amount of filling incorrectly. Oh, and don't stack the chaffles if you make a number of them. It keeps the heat within them and makes them soft. I see some videos where they put them individually on a cooling rack. That helps the cheese crisp up as the chaffle cools.
  
  The fun thing is watching the weight go down as the chaffle cooks, as water leaves as steam. When it hits 40 grams of weight, I know the chaffle is done. :)
  
  I bought this shaker bottle, so I can do a lot of eggs (or batter) at once, to store in the fridge so it's ready to go. With my method of creating the chaffles, it's much easier to dispense 25 grams of egg/batter out of that shaker cup.
  
  I've tried a number of different recipes, but I keep coming back to the basic recipe above. It's savory if I spread some Jalapeno cream cheese on it. Or sweet if I top it with SF maple syrup. I tried making some churro chaffles the other night, making a special batter, but I didn't care for them. It turned out much better to just do the basic recipe and then cut into strips and toss into a Ziploc bag of granulated sweetener and cinnamon. MUCH better.
  
  I typically use an Italian blend shredded cheese. But if I'm doing savory, I might go for a sharp cheddar.
  
  I haven't tried it yet, but the latest version is a "Wonder Bread" chaffle:
  
  https://www.copymethat.com/r/xHZoi0w/chaffle-wonder-bread-revision
  
  I even saw a recipe with a sourdough flavoring added. :)

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

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

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

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

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

Missing pancakes? Got you covered.

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

Oh yeah. Halo Top ice cream.

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

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

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

One more thing: https://diatribe.org/42factors

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

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

Hope this helps!

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

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

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

​

PS: https://www.bookdepository.com/The-Ketogenic-Diet-for-Type-1-Diabetes-Ellen-Davis/9781943721054?redirected=true&utm_medium=Google&utm_campaign=Base1&utm_source=CA&utm_content=The-Ketogenic-Diet-for-Type-1-Diabetes&selectCurrency=CAD&w=AF4BAU9603F04YA80TR7&pdg=kwd-309174813119:cmp-710395099:adg-40837325721:crv-163852249878:pid-9781943721054:dev-c&gclid=Cj0KCQjw3JXtBRC8ARIsAEBHg4mj7BkbBFvRSpL-223vh1ZXz745TrN_FsxICdkmwtRopsy6vVhuG6saAt9BEALw_wcB

http://www.diabetes-book.com/

http://www.diabetes-book.com/about/

https://www.sugarsurfing.com/

https://www.amazon.ca/Think-Like-Pancreas-Practical-Insulin-Completely/dp/0738215147

https://www.youtube.com/channel/UCuJ11OJynsvHMsN48LG18Ag

https://www.amazon.com/Carbquik-Baking-Biscuit-Mix-48oz/dp/B005YVU6FY/ref=sr_1_1_s_it?s=grocery&ie=UTF8&qid=1521147087&sr=1-1&keywords=carbquick&th=1

2g Net carbs, so very low carb flour.