I'm on vegan CICO not vegan keto, but I know people who are and they tell me they eat: Beyond Meat (1 gram net carb), Beyond sausages (2 net carbs), Gardein chick'n strips are 4 net carb, Some nutritional yeasts are 1 net carb, Mushrooms 1 net carb, bell peppers are 3 net carb per 100 grams, 2 cups of spinach = 1 net carb, chinese cabbage = 1.5 carb per cup, some wraps are 1 or 2 net carbs, low carb bagels, low carb cookies, avocado pesto, low carb bread, shirataki rice & noodles. Here's an example of a low carb pizza wrap. Many of the more nutrient dense veggies are lower carb, so that's good, but really vegan keto is going to require a lot of creativity with sauces etc. Just doing low carb is much easier obviously.

edit to add - a few other lower carb meals I found looking through the sub I help mod:

• Vegan Chorizo Breakfast bowl
  
• Thai Lemongrass Soup
  
• Nacho Style Sweet Peppers
  
• Bánh mì style collard wrap
  
• Mongolian Seitan Lettuce Wraps
  
• Zoodle Pho
  
• vegan sausage snack plate
  
• Thai peanut tofu in lettuce wraps
  
• Broccolini Mushroom Stir Fry (pic is lower right)
  
• Beyond breakfast plate (leave off toast)
  
  Some other vegan low carb products:
  
  
• Choc Zero (delicious, but expensive)
  
• Peanut Flour (good for sauces)
  
• Lily's Dark Choc Chips

Some folks live, eat and breathe peanut butter, and they go even crazier when you add in chocolate. But alas, this combo is usually PACKED with sugar. Well not these bad boys. These chocolate-chip studded cupcakes are topped with a rich peanut butter frosting but cut out the carbs and sugar.

RECIPE: LOW CARB CHOCOLATE CHIP CUPCAKES WITH PEANUT BUTTER FROSTING

Source Link (includes tips, more pictures, and more keto recipes)

(LOW SUGAR, LOW CARB, GLUTEN FREE, KETO FRIENDLY, DIABETIC FRIENDLY, ALMOND + COCONUT FLOUR, ALLULOSE + MONK FRUIT)

SERVINGS: 16 CUPCAKES (300 CALORIES, 5G NET CARB EACH)

PREP TIME: 15 MINUTES

BAKE TIME: 25 MINUTES

TOTAL TIME: 40 MINUTES

INGREDIENTS

FOR THE CHOCOLATE CUPCAKES

• 1/3 cup (37g) Coconut flour (we used Walmart’s Great Value Organic Coconut Flour)
  
• 2/3 cup (75g) Blanched almond flour (we used Nature’s Eats Blanched Almond Flour)
  
• 1/4 cup (22g) Unsweetened cocoa powder
  
• 1/2 cup (96g) AlluMonk Allulose & Monk Fruit Sweetener (Hoosier Hill Farms Allulose is also a viable choice if you want to skip the monk fruit; Lakanto’s Monk Fruit Sweetener with Erythritol is another option)
  
• 1 teaspoon (5g) Baking powder
  
• 1/2 teaspoon (3g) Sea salt
  
• 3 large Eggs (150g)
  
• 3 Tablespoons (42g) Butter
  
• 2/3 cup (175g) Unsweetened almond milk
  
• 1 teaspoon (4.3g) Vanilla extract
  
• 1/2 cup (90g) Unsweetened chocolate chips (we used Bake Believe Dark Chocolate Chips, but Lily’s Dark Chocolate Baking Chips or Pascha 100% Cacao Chips could also work!)
  
  
  FOR THE PEANUT BUTTER FROSTING
  
  
• 1 cup (226g or two sticks) Butter
  
• 1 cup (245g) Creamy peanut butter with no sugar added (we used Laura Scudder’s from Walmart)
  
• 1 cups (192g) AlluMonk Allulose & Monk Fruit Sweetener (Hoosier Hill Farms Allulose is also a viable choice if you want to skip the monk fruit; Lakanto’s Monk Fruit Sweetener with Erythritol is another option)
  
• 1 teaspoon (4.3g) Vanilla extract
  
• 2 Tablespoons (32g) Unsweetened almond milk
  
  

  INSTRUCTIONS
  

  
  FOR THE CUPCAKES
  
  

1. Preheat the oven to 375°F/190°C
   
2. Line muffin pan(s) with paper cupcake liners. Because coconut flour tends to stick, grease the liners with nonstick spray.
   
3. In a large bowl, mix the dry ingredients (coconut flour, almond flour, cocoa powder, sweetener, baking powder, and salt)
   
4. In a separate bowl, microwave the butter for 15-30 seconds to soften, but it should not be melted if possible. Stir in the eggs, unsweetened almond milk, and vanilla extract.
   
5. Pour your wet ingredients into your dry ingredients bowl and mix well (ideally with an electric blender)
   
6. Using a large spoon, pour the batter evenly into the muffin cups
   
7. Bake for 25 minutes, until a toothpick inserted into the center of a cupcake comes out clean.
   
8. Remove from the oven and let them cool off for at least 15 minutes (they must not be warm when you ice them)
   
   
   FOR THE FROSTING
   
   
9. Use a food processor / blender to blend your sweetener to make it powdered (this allows it to mix in better with the shortening/butter)
   
10. In a large bowl, microwave the butter for 15-30 seconds to soften, but it should not be melted if possible, Stir in the peanut butter and beat with an electric mixer until creamy and well-combined.
    
11. Gradually, with mixer on low speed, add your powdered sweetener until completely combined. Make sure to scrape the sides and the bottom of the bowl with a spatula so all ingredients are well-combined.
    
12. Stir in vanilla extract and salt.
    
13. With mixer on low-speed, add almond milk and stir until well-combined. Gradually increase speed to high and beat for 30 seconds.
    
14. Spread or pipe frosting onto completely cooled cupcakes.

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

Ingredients

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

  Instructions
  

  
  

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

  Notes
  

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

  Nutrition
  

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

I was wanting to make the famous brownies, and was pondering how I could make it even lower calories. Most chocolate chips are about 70-80 calories for the same amount, but these are 50. Just popped open the bag and tasted one, and seems pretty good so far. It's what I was waiting for to make "the brownie" recipe with pumpkin! So excited to taste them!


Link to where I got mine: https://www.amazon.com/gp/product/B00H2AAXMQ/ref=oh_aui_detailpage_o00_s00?ie=UTF8&th=1

Well.... heres one option

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

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

Ingredients (for one 12oz cup)

12oz Milk (I used Almond for less carbs)

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

1 Egg Yolk

1/2 tsp of Peppermint Extract

1/4 tsp of Vanilla Extract

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

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

Tools

1 Saucepan or Pot

A Wisk

Your favorite mug

Instructions

1. Assemble your ingredients! This is way easier when you have everything ready to go! :)
   
2. Begin warming the milk in a small saucepan on medium. This is a good point to add your extracts and any aromatics! You should expect to begin working with the milk prior to boiling. YOU DO NOT WANT THE MILK TO BOIL. I used my finger as an indicator since my thermometer is dead - the milk was hot to touch, and I could not comfortably keep my finger in the liquid more then a second to two.
   
3. If you have not separated the egg, this is the last good chance to really do so. I saved my white to use for baking later.
   
4. Once the milk has come up to a good temperature, remove the milk from the heat. Add the chocolate - if you are using solid chocolate you can add this earlier (I ended up adding mine after the powder when I remembered I bought it yesterday, and my end result was fine :3). Whisk consistently until all of the mixture is combined.
   
   If you don't want to add an egg, this is where you can stop! Happy drinking! :)
   
   Otherwise:
   
   
5. Begin to beat the egg yolk in a separate bowl alone - this is just to start your momentum!
   
6. Add 1tsp of the chocolate into your yolk bowl while quickly whisking. As the mixture comes together, add another teaspoon while still whisking. This is tempering the egg so that you can avoid having scrambled egg hot chocolate.
   
7. I did this for 4 teaspoons' worth of time before streaming half of my remaining hot chocolate into the bowl while whisking. I added this mixture to my mug, then the rest of the chocolate on top.
   
   The result with egg was foamy, with a creamy mouth feel. If you go the no-egg route, I would recommend using mostly/only solid chocolate, as this would thicken up your milk as well and make your drink even more chocolatey! I would have done so as well in this version, but I really like the cocoa I have, and thought the egg was more calorically and carb-ically safe.
   
   I'll probably make another cup when my husband gets home later, and add some whisky as well - definitely a keeper recipe for me :)
   
   Brands I used, if you're looking for ones that worked well:
   
   

• Eggs, Vanilla Extract, and Almond milk from Aldi's
  
  
• McCormick Peppermint Extract
  
  
• Lake Champlain Chocolates Unsweetened Cocoa
  
  
• Lily's Chocolate Chips
  
  
• Swerve Sweetener
  
  Nutritional Info, as I made it:
  
  Cal | Protein | Fat | Tot. Carbs | Fiber | Net Carbs
  ---|---|----|----|----|----
  150kcal | 9g | 12g | 11g | 6g | 5g

I listed some items in a previous post, I'm not sure what you can get at a regular store or if someone can order items to your visiting address.

Swerve Sweetener

Lakanto Golden Monkfruit Sweetner

Navitas Cocoa Powder

Moon Cheese

Carolina Gold Nuggets Microwavable Pork Rinds

Carbquick

ChocZero

ChocZero Syrups

Lily's Chocolate Chips Stevia Sweetened

Whisps

IsoPure Zero Carb Protein Powders

Sweet Leaf Flavored Stevia Drops

Shirataki Pasta Miracle Noodles

G Huges BBQ Sauce

Reduced Sugar Heinz Ketchup

Yeah same, I used to eat mash potatoes everyday with steak and it tasted good but after being in keto for a few months I noticed how much carbs it is and every single time I look at something in the supermarket that seems "friendly" it still tend to have a lot of carbs. If you're craving some pasta I would recommend Tofu Shirataki Noodles by House Foods. However, I suggest adding stuff like tomato sauce that has low carb since the noodles will taste good if you season it well or bland if you don't season it. As for pizza I would making keto pizza. It doesn't cost much and you can track the calories of the entire pie by using myfitness recipe calculator. If you miss sugar you can use a Erythritol Sweetener.

​

Also, I seen people talk about MCT Oils and how some people get great results while others say the opposite. I personally recently started to include it in my routine and I been feeling more energy throughout the day and personally lost weight while using it since I been stuck at 193-195 and now I'm 189 (started on the 14 of this month). I was scared to use a low priced MCT Oil so I went for Brain Octane MCT Oil. I'd suggest getting the 3 OZ one to see how it goes for you since it's a waste to spend higher because if it doesn't work well at least you didn't spend that much.

​

Some snacks I enjoy:

Quest Nutrition Tortilla Style Protein Chips

HighKey Snacks Keto Mini Cookies

Lily's Dark Chocolate Chips

For the recipe I used Lily's Chcolate chips
https://www.amazon.com/Lilys-Dark-Chocolate-Chips-1x9/dp/B00H2AAXMQ
They're no sugar added so lower Calories. For the top of the brownies I used a few mini Enjoy life.

I think that Chocolate Covered Katie uses the Lily's or some other sugar free chips too because that is the only way she could have gotten that calorie count.
I use Lily's chips all the time to lower calories, like in this high protein peanut butter cup
https://redd.it/67x9vo

Why not have a “keto” chocolate snack?

I eat a few Lily’s chocolate chips and satisfy the craving

Lily's Dark Chocolate Chips- 1x9 OZ https://www.amazon.com/dp/B00H2AAXMQ/ref=cm_sw_r_cp_tai_4uHKDb7DW4BKR

Or make a keto brownie in a mug. I’ve been keto since 4/15/15 and I’m not saying you can’t occasionally have a slice of cake or whatever- but you’re setting yourself up to slide back into old habits with this mindset.