That is a very reliable way to produce a healthy SCOBY. If you're seeing some good activity, it may be unnecessary but a fresh batch of tea with sugar and a bottle of plain store bought kombucha will be perfect for sure. In case you're reading something different, here is my recipe for my base batch of sweetened tea (using black tea):

1. Bring 6 cups of water to a boil
   
2. Remove from heat and stir in 35 grams of loose leaf black tea (cover with lid)
   
3. Steep for 4 minutes, stirring once at 2 minutes
   
4. Strain into clean fermenting vessel
   
5. Add 1 cup of sugar and mix until dissolved
   
6. Add another 8 cups of cold water
   
7. Leave in ice bath or on counter until temp drops to 72-75
   
8. Add two cups of starter tea (now you're at a full gallon)
   
9. Wash hands and rinse SCOBY under cool tap water to remove excess yeast/bacteria
   
10. Add SCOBY to tea and cover with appropriate cloth cover
    
11. Ferment at 72-75.
    
12. Taste a spoon/straw full each day beginning at about 5 days. If it's not tart enough, let it go another day and taste again. For me, a week is perfect. Just like with beer, an ambient temp that's higher will ferment faster and the reverse is true also.
    
13. Once you have it to your tartness preference, pour off two cups for your next batch.
    
14. Mix any juice flavorings into the remaining tea.
    
15. Bottle and let it sit for another 3 days to carbonate.
    
    A few additional tips while I'm at it:
    
    

• Take a clean plastic jug (mine was a leftover apple juice jug from making cider) and pour in 8 cups of water. Using a Sharpie, mark the water line. Going forward, after each batch, fill the jug to the water line and throw it in the fridge. When you get to your next batch, use that water in the steps above. The colder water will drop your temp faster.
  
  
• I sanitized everything the first time I made kombucha. I never did it again after that and I've never had a problem. Save yourself this step and in the rare instance that you have a bad (i.e. moldy) batch, pour it out and toss out the SCOBY. Grab a new one from your SCOBY hotel.
  
  
• I get organic tea and organic sugar from Amazon. They're cheaper and delicious. (https://smile.amazon.com/gp/product/B00GA0QVMA)(https://smile.amazon.com/gp/product/B006CVNF2G)
  
  
• I'm thinking about purchasing a relatively large hop sock to put my loose leaf tea in. I want it to have plenty of room to move around but filtering the leaves after steeping is a bit of a pain in the ass.
  
  
• If you add flavor adjuncts directly into the bottles (like crystalized ginger), make sure to cut it small enough that it will still come out after swelling. I've made this mistake.
  
  
• Invest in clear EZ Cap bottles. They're easy and they look nice with the colored kombucha.
  
  Good luck!
  
  

I can tell you from personal experience that Torani syrups was a game-changer for me. I use Rich Chocolate keto chow almost exclusively (and love it as it is, but wanted more variety), so anything that goes with chocolate has been awesome.

I started with sugar-free Vanilla, Caramel and Raspberry syrups. All of them are awesome (Caramel is my new daily "breakfast" shake and Raspberry is my "lunch shake"), and because they work so well, I just ordered Orange, Black Cherry and Peppermint. The Peppermint works very well and the Black Cherry is subtle without being overwhelming. For measure, I'm using two pumps per 28oz Blender Bottle.

Pumps I use: here

Syrups I use:

Vanilla - Caramel - Raspberry

Peppermint - Black Cherry - Orange

Also, it really helps to let the shakes sit overnight in the fridge before consuming to ease up on the saltiness. That seems to "mellow" them quite a bit for me. Pull one out after chilling overnight, pump your Torani into it, shake shake shake and enjoy.

As always, your mileage may vary, but I've had great success with the Torani syrups. How I didn't think of this months ago, I dunno, but I wish I had!

Don't Use That Link! Use This Link HERE.

Name: Barley Malt Syrup, 22 fl. oz..

Price: $12.08

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Source: https://www.chipmonkbaking.com/blog/2019/9/4/low-carb-keto-chocolate-whoopie-pie-recipe

Here's a recipe for delicious mini whoopie pies with either chocolate or vanilla icing. Each mini pie only has 1 gram net carb! If you're looking for something fun and tasty to make, this is for you. Full recipe below but additional tips, the full nutritional information, and more keto dessert recipes can be found at the linked source.

RECIPE: CHOCOLATE WHOOPIE PIES

(LOW-CARB, GLUTEN FREE, KETO, PALEO, DIABETIC FRIENDLY)

SERVINGS: ~22 MINI WHOOPIE PIES (~30 GRAMS EACH)

PREP TIME: 20 MINS

TOTAL TIME: 45 MINS

INGREDIENTS

Whoopie Pies

• 1/2 stick (57g or 4 Tablespoons) Unsalted Butter
  
• 2/3 cup (120g) Low Carb Sweetener of Your Choice (ChipMonk’s AlluMonk Sweetener, Lakanto’s Monk Fruit Sweetener, or Swerve Confectioners Sweetener all work great)
  
• 1 Large Egg
  
• 1.5 cups (170g) Almond Flour (Buy Nature’s Eats Blanched Almond Flour on Amazon Here)
  
• 2 Tablespoons (12g) Unsweetened Cocoa Powder
  
• 1 teaspoon Vanilla Extract (Most groceries stores sell McCormick which works great)
  
• 1/2 teaspoon Fine Salt
  
• 2 teaspoons Xanthan Gum (Buy Anthony’s Brand on Amazon Here)
  
• 1 teaspoon Baking Soda
  
• 1/2 teaspoon Baking Powder
  
  
  Frosting (Vanilla or Chocolate)
  
  
• 4 oz (113g) Cream Cheese
  
• 1/2 stick (57g or 4 Tablespoons) Unsalted Butter
  
• 1/4 cup (48g) Low Carb Sweetener of Your Choice (ChipMonk’s AlluMonk Sweetener, Lakanto’s Monk Fruit Sweetener, or Swerve Confectioners Sweetener all work great)
  
• Flavoring
  
  
  • 1 teaspoon Vanilla Extract for Vanilla Frosting
    
  • 1 Tablespoon Cocoa Powder for Chocolate Frosting
    
    
    

    INSTRUCTIONS
    

    
    Chocolate Whoopie Pies
    
    

1. Heat oven to 350°F. Microwave the butter for 30 seconds to soften, but it should not be melted if possible.
   
2. Place the butter into a mixing bowl and beat with the sweetener and salt. Add the vanilla extract and egg. Mix together.
   
3. Stir in cocoa powder.
   
4. In separate bowl, combine the smaller volume dry ingredients (baking powder, baking soda, xanthan gum). Stir into wet mixture.
   
5. Stir in almond flour.
   
6. Using a mini cookie scooper (like this one on Amazon), place scoops of dough onto a baking pan lined with parchment paper
   
7. Bake for 10 - 12 minutes (at 6 minutes, take pans out, rotate positions, and put back in the oven);
   
8. Frost half of the cooled cookies. For each iced cookie, place an un-iced cookie on top to form a "whoopie pie" sandwich
   
   
   Frosting
   
   
9. 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)
   
10. 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.
    
11. Add the sweetener and vanilla extract (or cocoa powder) to your bowl and beat slowly until the sweetener is incorporated (go slow to avoid it getting blown into the air)
    
12. Once the sweetener is incorporated, beat on high for 2 minute or until fluffy
    
13. Use a piping bag (something like these) to pipe the frosting on top of the whoopie pies you baked in the steps above.
    
14. Enjoy! Keep any remaining whoopie pies in an airtight container in your fridge. If refrigerated, they should be good for about a week.
    
    ​
    
    Source: https://www.chipmonkbaking.com/blog/2019/9/4/low-carb-keto-chocolate-whoopie-pie-recipe

Have you tried making keto cheesecakes? The key is to use the right sweetener, but I literally make my keto cheesecake every week (a little more sweeter than the recipe calls for) and it's been a godsend. Add some sugar free raspberry or strawberry preserves and it's amazing.

I've tried several keto-friendly dessert recipes but the cheesecake is the most efficient I've found in terms of satiation, sweetness, and ease to bake. The almond meal crust is sooooooo good too.

You can get it on Amazon, but you want one that is UMF certified for maximum results.

https://www.amazon.com/Steens-Unpasteurized-Contains-Properties-Traceability/dp/B00KHLLMUE/ref=sr_1_17_s_it?s=grocery&ie=UTF8&qid=1503671924&sr=1-17&keywords=manuka+honey

She started beekeeping as a hobby about 5 years ago. My dad had hives when we were little but the neighborhood kids wrecked them all the time so he gave up. If you do any research on honeybees at all...it's absolutely fascinating. The hive is it's own world, totally self sufficient as long as pollen sources are available. Our area is particularly attractive to honey aficionados. There isn't any commercial agriculture here so the honey is of a very high standard.

If anyone is interested, there are a lot of things you can do besides having active hives. Plant good pollen sources in your yard etc. It's important to ask your local nursery for plants that haven't been treated with pesticides. They travel through the plant and are detrimental to honeybees. Also, if you happen to have an infestation, don't just call an exterminator, see if there are beekeepers in your area that can cut the hive out and relocate them. Honeybees are essential to keep our food supplies adequate. Sorry for the wall of text, but her passion for honeybees is infectious!

I'm cold crashing and stabilizing a 6-month old batch of that mead as we speak, to be bottled very soon. It was made with three pounds of arizona desert wildflower honey and a half pound of local wildflower honey. I used US-05 because I am a brewer by hobby so I always keep some on hand, also I didn't know if I would like a dry mead. I guess in terms of overall sweetness it's pretty similar to a typical soda, but I haven't honestly measured either yet.

Things that are good to know: for a straight mead, find tasty honey- good honey makes good mead. Sanitizing is key- assuming you wash everything with some starsan solution (or whatever sanitizer you use) you shouldn't have a batch ruining infection. Most importantly don't get discouraged if the result sucks- I know you're dumping lots of money into honey and waiting 6 months, but nobody perfected an art on their first attempt and you might not either. That's ok.

I forgot to take a picture because I immediately ate them, but I had pancakes and syrup this morning for <400 calories. Regular pancakes that my husband enjoyed too- no protein powder, fancy flours, etc.

Here is the recipe. It also includes instructions for making pancake mix to save for later. I cut the recipe in half and got 6 pancakes that were a few inches in diameter. My serving of 3 pancakes was 362 calories.

To keep the calories in check, you have to use a quick spray of PAM cooking spray and either a cast iron pan (preferred) or a non-stick pan. My pancakes didn't get stuck. If you have a laser thermometer, you want a 375 degree F pan. Use a 1/4 cup measuring cup (~60 mL) to scoop your batter.

For my toppings, no butter (sorry!) I use Maple grove brand sugar free syrup. (ETA- it's 15 calories for a 1/4 cup.) Kroger and Meijer have it and so does Amazon. Fat free redi wip with sugar free smuckers jelly would also keep your count under 400 calories for breakfast. If you have confectioner's swerve, you could also dust that over them.

Hopefully someone finds this helpful!

Pumpkin Chocolate Chip Cookies

Full instructions on my site- https://veggiechick.com/pumpkin-chocolate-chip-cookies/

• 1 1/2 cups gluten free all-purpose flour (I recommend Bob’s Red Mill Gluten-Free All-Purpose Baking Flour)
  
• 3/4 cup almond flour (not almond meal)
  
• 1/2 teaspoon baking soda
  
• 1/4 teaspoon ground sea salt
  
• 1 flax egg (1 tablespoon ground flax seeds + 3 tablespoons water- see instructions below)
  
• 1/2 cup pumpkin puree in can (not pumpkin pie filling)
  
• 2 tablespoons coconut oil, melted
  
• 1/2 cup organic white sugar (choose organic to ensure it’s vegan) 
  
• 1/4 cup coconut sugar
  
• 1/2 teaspoon pumpkin pie spice
  
• 1/2 teaspoon pure vanilla extract
  
• 3/4 cup vegan mini chocolate chips (I like Enjoy Life brand)
  
  

  INSTRUCTIONS
  

  
  

1. Cover 2 medium baking sheets (or 1 medium/1 small) with parchment paper and preheat your oven to 350 F (or if using a convection oven, preheat to 325 F).
   
2. Next, prepare the ground flax seed. I prefer to start with whole flax seeds. To begin, grind 1 tablespoon of whole flax seeds using a coffee grinder. Then add the ground flax seed to a small bowl. Add 3 tablespoons of water, stir and let sit for about 5 minutes until thickened. 
   
3. Meanwhile, in a medium bowl, combine the gluten-free flour mix, almond flour, baking soda and salt. Stir with a large spoon until combined.
   
4. To a large bowl, add the canned pumpkin, coconut oil, white sugar, coconut sugar, pumpkin pie spice, and vanilla. Stir, then add the flour mixture and stir until combined. Fold in the chocolate chips until evenly combined. 
   
5. Cover the bowl loosely with a towel and place in the fridge to cool for at least 30 minutes. Remove from the fridge and using a cookie scoop (or a small spoon and your hands,) scoop out roughly 1 1/2 tablespoons of the cookie dough and place on the parchment paper, spaced out between them (they won’t spread much so you only need about an inch or two between each cookie.) Continue to drop all cookie dough, about 21-22 cookies between the 2 cookie sheets. Press down a bit on each cookie with a small fork to flatten (about halfway).
   
6. Bake at 350 F for 14-15 minutes, or until the edges and bottoms are browned (the center will still be a little soft). Remove from the oven and let cool at least 15 minutes; they will firm up as they cool. Makes about 22 cookies.
   
7. Store in an airtight container for 4-5 days in the fridge, or freeze up to one month.

You can get all you need for about 30 bucks. You need a hydrometer a 1 gallon carboy and and air lock. Consumables are yeast honey and nutrients. Make sure your hydrometer doesn't bottom out in you gallon jug, or have a thief to measure in. They are optional for a first mead, but they tell you so much about your wine. Like when its done, if it stalled and other important shit.


https://www.amazon.com/Kirkland-Signature-Pure-Honey-Pound/dp/B007F2EQEW Is a good honey to start with, you can find them at costco for 15$ honey is endlessly debatable and I won't get into it. You need about 3 lbs per gallon.

Lavin 47d is a pretty hard yeast to go wrong with. There are 100's of good yeasts.

This is a good yeast nutrient. http://www.midwestsupplies.com/wyeast-yeast-nutrient-1-5-oz.html it has everything you need in it. There is a ton of information on dozens of nutrient addition styles. This one is simple, add a quart teaspoon at start and then at 24 and 48 hours after pitch. Again, whole papers can and are written about proper nutrition. Look at the wiki for massive amounts of info and some great starting recipes.

This recipe makes REAL gummy bears, like the kind you buy in a store. Not the pretend gummies made from Jell-O. Additionally, these are shelf stable and do not need to be refrigerated.


Here ya go: https://www.chefsteps.com/activities/gummy-bears


I used double boilers for this to keep temperatures in the correct range. One for blooming the gelatin (very low heat) and one for the sugar mixture (med-high heat).


Just add your cannabis oil/tincture when you add the flavoring and food coloring at the end. I used cannabis infused coconut oil (heated), just had to stir it in well. Not sure how well tincture will work if it's alcohol-based; alcohol breaks down gelatin. Glycerin-based tincture should work fine, though.


The recipe shows 250 bloom gelatin. Do not use instagel, it's only half as strong (by mass) as regular 250 bloom gelatin. Gelatin sheets are easier to work with than powder. I used this: https://www.amazon.com/Hoosier-Hill-Farm-Natural-Gelatin/dp/B00A275DL2/

• Glucose syrup: https://www.amazon.com/Caullet-Glucose-Syrup-2-2-lb/dp/B001TZS10G
  
  
• Gummy Bear Molds: https://www.amazon.com/Modern-Gummy-PROFESSIONAL-SILICONE-Chocolate/dp/B01N9D9WMQ/
  
  
• Silicone Squeeze Bottles (for neatly filling gummy molds): https://www.amazon.com/Prepara-PP07U-PDBRD-Prep-Deco-Bottle/dp/B00E8PL2L4/
  
  
• Flavorings: https://www.amazon.com/LorAnn-Oils-Gourmet-Strength-Flavors/dp/B00XRQ2N8G/
  
  
• Use Superfine/Castor (NOT powdered, granulated) Sugar for best results: https://www.amazon.com/Domino-White-Sugar-Dissolve-Superfine/dp/B00GA8XYWW/
  
  Citric acid works fine if you can't find tartaric acid.
  
  
  Gelatin is a bit tricky to work with. Do NOT heat the gelatin above 122F; it will activate and become VERY hard to deal with.

I've recently found this and I absolutely love it. I use it whenever I need to add sweetness to anything from coffee to stir-fry type sauces to peanut butter cookies!

Edit: Here's a link that shows all the nutrition facts. Serving size is 1 net carb for 1/2 a tsp. Which granted is a pretty small amount. But it doesn't take much.

One thing about the fiber, that I didn't realize, and I'm not a food scientist, so I don't know exactly how it compares, but the fiber they use is something like this, it seems a lot like corn syrup, so I don't know how much different it acts, but I usually think of ruffage, when I think of fiber, like vegetable fiber like cabbage or cauliflower.

The Walden Farms Sugar-Free Syrup is quite good. I picked one up for ~3.50 at my local Central Market. It's not terribly thick and sticky like regular syrup, but it tastes really good for a sugar free syrup.

If you asked a few months ago I would have suggested Dorset at the Bryant Park Holiday Shops. I don't have an NYC answer now, but if you're willing to use Amazon there are several great syrups that you could have in a couple of days, like this or this (both Vermont) or this (Quebec).

lankato golden sugar , monk fruit based 1 to 1 sugar substitute. I didnt notice the weird cooling or bitter after taste that I got from erythritol and stevia or serve.




Best is mixing it with heavy cream and coco powder , whipping it up. Instant sweet tooth satisfaction. enjoy !!

Spiralizer
http://www.amazon.com/Spiral-Vegetable-Slicer-Cleaning-Zucchini/dp/B00GHA3S4C/ref=sr_1_9?s=kitchen&ie=UTF8&qid=1426886578&sr=1-9&keywords=spiralizer

Silpat http://www.amazon.com/Silpat-AE420295-07-Premium-Non-Stick-Silicone/dp/B00008T960/ref=sr_1_2?ie=UTF8&qid=1426886612&sr=8-2&keywords=silpat

Xanthan gum http://www.amazon.com/Bobs-Red-Mill-Xanthan-8-Ounce/dp/B0013JJZWG/ref=sr_1_2?ie=UTF8&qid=1426886645&sr=8-2&keywords=xanthan+gum

Just Like Sugar, Brown http://www.amazon.com/Brown-Sweetener-Just-Like-Sugar/dp/B004307EL6/ref=sr_1_1?ie=UTF8&qid=1426886738&sr=8-1&keywords=just+like+sugar+brown

Amazon also has the best prices on all Bob's Red Mill products versus any store I've been in, across the board. I get all of my Chia seeds, flaxseed meal, almond meal, etc from Amazon.

I usually use liquid sweetener (sucralose liquid), but sometimes swerve is essential, like with icing & coatings.

Fantastic cinnamon-'sugar'-coated muffins: http://www.ruled.me/cinnamon-sugar-donut-muffins/

I did bake it myself, I do have the stevia brown sugar. For me I just love the taste of salty good ham. I bake one, then I portion out into so freezer bags. Same with the pork shoulder for pulled pork or carnitas. pork shoulder I used the keto connect recipe ham, just rubbed with a little of the truvia brown sugar

These would be perfect for you :)

After a digestive disaster involving a long run and some jelly beans, I realized I needed something less processed. I've been using these honey packets with good success. They're the perfect size for that little key pocket in my shorts, and my body digests it without any problems.

I often use caramel-flavored sugar-free syrup (DaVinci's or Torani) in recipes where the brown sugar flavor will be a bit more prominent, like chocolate chip cookies, or even in things like stir-fry where you want just a bit of sweet, caramelized flavor.

Just Like Sugar's Brown is supposed to be decent, but I've never tried it since it's so pricey.

Yeah, if your goal is to lower your A1C, then it may be best to avoid the maltodextrin products when you can. If you use something like Lakanto Powdered Sweetener, you can mix that with whipped cream, cream cheese, and a few berries or peanut butter or cocoa powder for a mousse. Lakanto's monk fruit and erythritol are low glycemic sugar alcohols, which aren't digested, so you deduct the carbs to zero.

The FAQ has a portion about electrolytes. It suggests supplementing if you're feeling you aren't getting enough from your food choices.

From FAQ Recommended Daily Supplementation: 5000 mg of sodium 1000 mg of potassium 300 mg of magnesium

Getting electrolytes from foods: Sodium: Cured Meats (300-500mg/oz), Cheeses (200-300mg/oz), Canned Tuna (300-400mg/can), Mustard, Creamy Salad Dressings, broth, table salt

Potassium: Raw spinach, Avocado, Mushrooms, Salmon, Steak, Pork loin, Lite Salt (290mg sodium and 350mg potassium per 1/4 tsp)

Magnesium: Raw spinach, Avocado, Swiss Chard, Sprouts, Seaweed, Coffee, Almonds, Wild Fish, supplements

Regular sodium salt, a potassium salt such as Morton Lite Salt or a Nu/No Salt brand will contain significant potassium. Magnesium can be found in pill form, but avoid oxide-type. Try to get a magnesium pill that is a citrate, glycinate, aspartate, or chelate form which is more bioavailable. Or a popular addition to a ketoade is Natural Calm, a magnesium citrate powder.

If you're like me and prefer sweeter, then sucralose drops and using oil instead of heavy cream might be useful options to consider.

In terms of flavors, cookies and creme is my favorite.

sorbet mainly. I really like making sorbet but its very hard to get a syrup to make the feeling right. I have Dextrose powder. Which means its just pure glucose (monosac, no poly right?) I also found a stevia syrup buts its very thin so I reduced it but since its stevia its very sweet and I only get like a tablespoon to equal a cup of a sugar in sweetness.

Not ideal if I want the sorbet to turn out right.

https://www.amazon.com/Caullet-Glucose-Syrup-2-2-lb/dp/B001TZS10G this is what I bought but I didn't realize it had poly saccarides at the time. The viscosity is exactly what I'm looking for sadly.

This is the stuff you need for them to set up properly. Vitafiber is a popular brand but this one is a better deal.

Lakanto Maple Flavored Sugar-Free Syrup, 1 Net Carb (Maple Syrup, 13 oz) 384ml https://www.amazon.com/dp/B01G4I8WCE/ref=cm_sw_r_cp_apa_i_uXaMDbKXEJS85

It's not as thick as regular syrup but it's pretty tasty!

It's barley malt syrup, here's the Amazon link. I generally use it for boiling bagels, but put some in bread to try the flavor. Diastatic powder malt is actually better for baking bread as a dough enhancer. I use this too occasionally.

Ooo I'm gonna have to see how this turns out. Try this "maple syrup", I love it!

I really enjoy Cary's Sugar Free Syrup. It's available at most stores I've seen. The Walden Farms one is really good too and slightly less calories/carbs, but a little pricier.

This morning I mixed into the batter some smashed frozen raspberries and pecans. So good! Since I don't deal well with sugar I use Cary's sugar free maple syrup. Love that stuff but really the ingredients are a bit too fake for some people's taste. It doesn't cause any digestive issues whatsoever for me. Regular maple syrup is another more natural option.

This honey was the best pirce I could find. https://www.amazon.com/Kirkland-Signature-Pure-Honey-Pound/dp/B007F2EQEW/ref=sr_1_2_s_it?s=grocery&ie=UTF8&qid=1497983364&sr=1-2&keywords=5%2BPound%2BHoney&th=1

When your wife has a glass she will ask for more.

I use this stuff and it works pretty well

https://www.amazon.co.uk/Steens-Unpasteurized-Naturally-Occuring-Beebread/dp/B00KHLLMUE/ref=sr_1_5_a_it?ie=UTF8&qid=1522281772&sr=8-5&keywords=steen+honey

Basically every 2 days i leave it on for 3 hours or longer if i have time , and then every other day between that i put it on for 30 mins before i go for a shower, to wash it off i dip my face in the sink until the honey dissolves off in colder water and then go for my shower

i would rather wash it off in the sink than the shower, i find sitting under the shower with my face tends to dry my face out and if its also too hot

Maple syrup is always a win cause it leads to lots of pancakes!

I don't notice a lot of difference between artificial sweeteners. I just buy whatever is on sale at the moment.

That's a very flexible recipe. The last time I made them, I topped them with microwave-melted Lily's chocolate chips (which hardened up later), similar to what I do when I make Chocolate Coconut Haystacks or Bark.

You could try a Lakanto Monkfruit version. I especially like their brown sugar variation in cookies I make.

How can I bottle this without kegging and have it carbonated? Possibly use some of this at bottling and maybe just add a half gallon of apple juice with priming sugar? I know the juice is less fermentable than wort so if I drink it quickly (<1 month after bottling) I should be safe. What do you think?

1. CeraVe Lotion
   
   
2. Vicks Warm Humidifier for large rooms and cold days, and Cool Mist Humidifier for hot days and cold rooms. Especially nice in fall with flip-floppy weather.
   
   
3. Unpasteurized Honey for ALL your delicious honey needs. With allllll of those honey benefits left in and untouched. Tea, face & hair masks, delicious marinades and desserts. YUM
   
   
4. Silicone Vibrating Facial Cleanser for your exfoliation needs. No smelly brush heads to replace, easy clean, feels ahmazing.
   
   
5. Ice/Hot Water Bag these are a life saver for period woes. I don't get cramps but I do get horrible low-belly queasiness that soothes itself when warm and cozy.

I use Joseph's Sugar Free Maple Syrup (http://www.amazon.com/Josephs-Sugar-Maple-Flavor-Syrup/dp/B0000DJDJZ).

Go light on this stuff, or you're going to be spend the entirety of your day in the bathroom.

Maple Grove Farms Vermont Sugar Free Syrup, 24 Ounce https://www.amazon.ca/dp/B002OXXA5S/ref=cm_sw_r_cp_apa_xxY-BbWVFJRKY

Filling:
Whipped coconut cream and
Dark Chocolate Sauce

• 1 tbsp. (5g) unsweetened, dark cacao powder
  
• 1 tbsp. granulated stevia or erythritol (I used Swerve)
  
• 2 tbsp. sugar free maple syrup (I used Lakanto )
  
  Still experimenting to make Keto Nutella

Can't you just use glucose? It's like $5/lb on Amazon as either syrup or powder. Or you can get 50 lb for $60.

Edit: There are also options at $3/lb and $2/lb if you know where to look.

Gin + glucose + citric acid + lime oil + mint = southside
Tequila + Fresca + citric acid + grapefruit oil + salt = paloma
Rum (light) + glucose + citric acid + mint + club soda = mojito

Citric acid can be found at the grocery store (or online). Citrus oils can be found in the peel.

looks good, must try. here is a link to the syrup.

Edit: just noticed this is a different brand, but highest rated one on amazon.

There is this sugar free maple syrup stuff that my boyfriend found and it is SO good. I am more of a pure maple syrup person and it sort of tastes closer to Mrs. Butterworths, but goddamn better than nothing! Its this stuff- https://www.amazon.com/Josephs-Sugar-Free-Maple-Syrup/dp/B0000DJDJZ

My other suggestion would be make whipped cream with a bit of maple extract or vanilla, or maybe some cream cheese, or blackberries!

So, I own an ejuice company, and I can assure you that "premium" is only a label that people put on it.
Most people are getting flavor extracts from a few main distributors, and PG/VG is the same everywhere as long as it's food grade.
The main differences that you're going to see are in the methods that you are using to steep your juice.
Like, if you're trying to steep your stuff in a crock pot (how I first started), it's going to be a bit different than if you're using a magnetic stirrer with hot plate (Like this one: http://amzn.com/B010LSM4Q8).
You can still get the same results from other methods, it just generally takes longer and most people don't have the patience to wait for 2 weeks for juice to properly steep in a crock pot (or rice method).

EDIT: Also proper amounts of sucralose is fucking key, but don't overdo it... http://amzn.com/B00I28OQ7K

https://www.amazon.com/gp/aw/d/B01N5Y20XD


Get the late harvest robust

I believe they also have sugar free caramel syrup, which uses Splenda. I don't think this is the same brand SB uses, but as an example, 0 calories:

http://www.amazon.com/Torani-Sugar-Caramel-Syrup-Splenda/dp/B000AXW9XI

If it's this one:

https://www.amazon.com/Maple-Grove-Farms-Syrup-Sugar/dp/B002OXXA5S

Then it looks like it uses Sucralose for sweetening, and some reviewers mentioned it contained NO maltitol, so it should be good for a keto lifestyle. On Amazon it says it has 6g carbs, but 5 of those are from sugar alcohols, so you wouldn't count those 5.

Also found a commercial one that probably doesn't crystallize (I've been meaning to look into this too for keto pancakes) https://www.amazon.com/Lakanto-Maple-Flavored-Sugar-Free-Syrup/dp/B01G4I8WCE/ref=sr_1_9_a_it?ie=UTF8&qid=1520527252&sr=8-9&keywords=maple%2Bextract&th=1

Has vegetable glycerine and fiber. Maybe that prevents the crystallization?

https://www.amazon.com/gp/aw/d/B00I28OQ7K/ref=mp_s_a_1_1?qid=1452549572&sr=8-1&pi=SY200_QL40&keywords=liquid+sucralose&dpPl=1&dpID=31QBnfztSSL&ref=plSrch

https://www.amazon.com/Lakanto-Maple-Flavored-Sugar-Free-Syrup/dp/B01G4I8WCE

I ususally drink my coffee black (Peet's, 8 o'clock, McDonalds, or DD). Sometimes I'll add Torani SF syrup for a bit of flavor.

Liquid sucralose has less carbs than granulated because it doesn't have all of the bulking agents included. I use NuSweet because it's $15/4 oz vs Ez-Sweet which is $13/2oz. I do prefer the ez-sweet bottle though and just keep refilling it with Nusweet. You could probably just use a eye dropper though.

It's by Walden farms

https://www.amazon.co.uk/gp/aw/d/B000TO7U64/ref=mp_s_a_1_2_a_it?ie=UTF8&qid=1518591062&sr=8-2&keywords=walden+farms+pancake+syrup&dpPl=1&dpID=41lRYOo0FXL&ref=plSrch

Lakanto Maple Flavored Sugar-Free Syrup, 1 Net Carb (Maple Syrup, 13 oz)

Use this stuff.

Walden's Pancake Syrup

Link for the lazy

Amazon, baby!

This is a near 0 calorie syrup. I've tried some of their other products and they are decent.

I don't agree with sorbitol.
If you are expecting "real" syrup there probably aren't any but this works for me when I need it: https://www.amazon.com/gp/aw/d/B01G4I8WCE

For some reason you now have to go down to the reviews to see the back of the bottle

And what you have is also 1 net carb.

did you try 100% sucralose yet, instead of the yellow packets?
http://www.amazon.com//dp/B00I28OQ7K
personally i use 100% powder, but it may be hard to portion out.
http://i.imgur.com/h12n5O5.jpg
above is enough to sweeten a Liter of ice tea.

Not clover but I love this https://www.amazon.com/dp/B00JGD3YUU/ref=sxr_rr_xsim_1_s_it?pf_rd_p=9ddc66f6-9fc0-49ff-b2fa-06a39d9859e6&pd_rd_wg=qwsND&pf_rd_r=T0ED7REJYP7QRFTNTJ0V&pd_rd_i=B00JGD3YUU&pd_rd_w=FXZfb&pd_rd_r=20b93e02-75ae-4dfa-8ada-6879118ab1ac&ie=UTF8&qid=1549161350&sr=1