Best sugars according to redditors

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

When prepared via the above instructions, each muffin clocks in at 230 calories, 21g of fat, 7g of protein, and just 2g net carbs. Compare this to a Starbucks Bluberry Muffin which has 360 calories, over 50g of carbs and over 30g of sugar!

Full recipe below. Feel free to check out the original source link for more details like nutrition and tips/tricks for making these! https://www.chipmonkbaking.com/blog/2019/8/7/low-carb-keto-blueberry-muffin-recipe

INGREDIENTS

Muffins

• 1/3 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.

I highly recommend you try it (no processed sugar), and find a good zero calorie sweetener. They are getting really, really good, still a bit on the spendy side but worth it IMO.

I like this one. I honestly can't tell the difference.

Lakanto Monkfruit Sweetener, 1:1 Sugar Substitute, Keto, Non-GMO (Classic White - 3 lbs) https://www.amazon.com/dp/B01LDNBAC4/ref=cm_sw_r_cp_apa_i_sfR2DbKAM162S

There are also lots of processed keto foods/ snacks/ desserts available that use sugar alternatives and are really good.

Eventually you may find you can ween off sweet processed foods altogether and stick with naturally sweet foods because you really start to appreciate them when you're not eating processed sugar anymore.

If it's like my experience, all food will start to taste better and you'll feel noticeably better and have more energy.

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

Created by a Nanaimo bar loving Canadian, who has scoured cities far and wide for the best of the best, and bullied grandmas nationally for their sacred recipes.

• 5/5 mouthfeel.
  
• 5/5 taste.
  
• 2/5 difficulty.
  
• $$$ expensive upfront, but the ingredients will last you for ages. A savvy shopper can do this for $$. A keto veteran likely owns all of this already.
  
• 40 min creation time
  
  103 Cal per bomb (makes 18)
  
  
• 11.5g fat (86%)
  
• 1.1g protein (4%)
  
• 3g carbs (10%) *instructions to reduce carbs included
  
  Ingredients
  
  
• 3 tbsp Lily's Stevia sweetened dark chocolate chips.
  
• 70g Organic Cocoa Butter (buy this bulk on Amazon, omg Whole Foods will charge you up the booty hole)
  
• 30g Organic Coconut - unsweetened, medium shred
  
• 2 tbsp Almond Butter - unsweetened and unsalted
  
• 3 tsp Erythritol Sweetner - I like Swerve. It's pretty cheap on Prime actually!
  
• 3.5 tbsp MCT oil
  
• 15g 100% dark unsweetened baking chocolate
  
• vanilla bean powder or vanilla flavouring (the powder has gone CRAZY in price omg, but the real thing is so good.)
  
• 30g Blanched Almond Meal (optional)
  
  Kitchen Stuff
  
  
• Scale to weigh all the grams.
  
• Silicon mold - here's the one I have.
  
• Normal things like a spatula, small pot, and a cookie tray.
  
  Instructions
  
  
• These things have 3 layers, make one layer at a time, freeze it, repeat.
  
• Put your silicon mold on a cookie sheet and leave it there or it'll flail everywhere.
  
  1. Chocolate Top
  
  
• Heat on low: 3 tbsp of Lily's choc chips with 1 tbsp MCT oil in a pan, mix well.
  
• Pour into each mold - I used a 1/4 tsp measuring spoon.
  
• Pop into the freezer and make the next part while this freezes.
  
• Note: you could use 1 tbsp choc chips to reduce the carbs.
  
  2. Custard Middle
  
  
• Heat on low: 68-70g of cocoa butter until dissolved.
  
• Mix in 2.5 tbsp of MCT oil.
  
• Add 3 tsp of Erythritol sweetner and a good dash of vanilla.
  
• Mix the heck out of this. Erythritol doesn't like to dissolve. (Next time I'll consider pulse blending this bit, or actually adding some egg yolk to get that silky custardy feeling.)
  
• Use a 1/2 tsp size spoon to ladle this into each mold section.
  
• Spread extras evenly across, but leave 1cm depth in each mold.
  
• Save the remaining mix for part 3.
  
• Ensure to stir this regularly as you dole it out, or the sugar will be concentrated at the bottom. >:(
  
• Freeze for 10-15.
  
  3. Coconut Bottom
  
  
• Heat on low: 10-15g of 100% dark chocolate with the remaining custard mix.
  
• Mix in 2 tbsp almond butter, mix well.
  
• Mix in 28g coconut flakes (and 30g blanched almond meal if you want. If you want lower carbs, don't add this but it will fuck with the texture)
  
• Stir well over low heat for a minute. Add a dash of salt if you want.
  
• Use 1 tsp size spoon to top up the rest of the mold. It's a tight fit.
  
• Freeze
  
• Leave 'em in the fridge after they set.
  
• Feel really good about life. Yeah!
  
• Have it with coffeeeeee
  

Powdered erythitol is a great replacement in baking recipes for sugar, because it dissolves better than granulated sweeteners.

0% greek yogurt is a good substitute for recipes that require a little creaminess, like tuna salad or curries. Just make sure you add it after cooling the main ingredients, and reheat slow & low.

Recipe

Ingredients:

• 1/2 cup + 2 tablespoons of almond butter, peanut butter, or any nut or seed butter.
  
  
• 1/3 cup unsweetened cacao powder.
  
  
• 1 flax "egg" (1 tablespoon of ground flaxseed + 2 tablespoons of water, mix and wait 5-10 min for it to "gel up.")
  
  
• 2 1/2 tablespoons of sweetener of your choice. I used this one. Low glycemic index & it subbed sugar well without making the cookies taste weird or give them a funky aftertaste.
  
  
  
  Steps:
  
  

1. Preheat oven to 325 F.
   
   
2. Line a baking sheet with parchment paper.
   
   
3. Combine all ingredients in a food processor. (Alternatively, you could also mix by hand or using a spatula.)
   
   
4. Once mixture is moist and ingredients are well combined, make equal cookie dough balls using your hands and place them on previously lined cookie sheet. (Try the cookie dough... it is yum!)
   
   
5. Using a fork, press down to flatten each cookie ball until about ½-inch (1 cm) thick. (Don't go crazy about this, just press down the cookies with the fork...)
   
   
6. Bake for 10-12 minutes or until crisp. I left mine in for about 12 minutes - but YMMV, as usual.
   
   
7. LET THEM COOL DOWN FOR 10 MINUTES - ideally you would pick up the parchment paper and set it on your counter (since the baking sheet will still be hot.) This step is super important because otherwise your cookies will be pretty crumbly and not hold up well.
   
   You can store them in an airtight container for up to 5 days or freeze for longer.
   
   Nutrition info:
   
   

• If you make 8 cookies: about 115 cals, 5g of protein, 4g net carbs, 10g of fat -- this is calculated using peanut butter - may change if you use a different seed/nut butter.
  
  
  Feel free to play around with the recipe and let me know how it turned out for you! :)
  
  

Happy Monday, ladies! I hope everyone's weekend was restful and productive. I'm terribly pleased with myself for making it through the whole weekend without going over my calories, because I so often feel out of control of my eating when I'm anxious, and stuck at home. Last night, the cohabitant was so pressed into my personal space that my heart was racing, and my chest hurt for a few hours, but I just breathed through it. That kind of painful, physical anxiety is so unpleasant that eating to end it always feels acceptable, but I'm not going to use the cohabitant as an excuse to do something that makes me dislike myself (anymore). I ended the day under 1600 calories, and 14g carbs, and the anxiety attack eventually abated.

I don't know if dinner last night was underwhelming because I didn't try very hard, or because I was concentrating so hard on not hyperventilating. I roasted broccoli, lacinato kale, and shredded collards in coconut oil, and wrapped leftover chicken thighs in prosciutto slices before warming them in the oven. That was delicious, but in a plain, ham-and-chicken sandwich kind of way. I think bacon wrapping may be the way to go, but I'm going to try prosciutto wrapped jalapenos soon. I received my new bag of the best sweetener, so of course I considered making too many chocolates or cookies (which gave me even more anxiety), but I stuck with 0 carb mango and blueberry gummies. My favorite thing about keto gummies is that they make me feel full, and always before I've even finished them- that definitely never happens with any other sweet!

If I post this thing right now, and read everyone's check-ins at work later, I'll have time to run for a full hour, so that's happening. Everybody have a stressless Monday, and KCKO <3

Well, your questions are all valid and I can only provide you with what I did in Northern New York, near Lake Placid (Winter Olympics 1932 & 1980).

​

Firstly, review this website, which has numerous recipes, and I have have tried three of them. http://lpoli.50webs.com/Sausage%20recipes.htm#DRY

Then to answer your questions:

1. The temperatures where I live range from -30F - 95F. So, I do my sausages, dried and/or smoked during the cooler months. You can optionally use a refrigerator that should be set at 45-48F degrees, for the curing process. Or find a dark, cool place like a basement.
   
2. Use Cure #2, which is recommended for long curing sausages and meats
   
3. My first attempt to make dried sausage was this recipe:
   
4. SAUCISSON SEC RECIPE
   
   📷
   
   PREP: 30 MINS. COOK: 30 MINS. YIELD: 7 SAUSAGES (70 SERVINGS)
   
   This classic French sausage is a great entry point for the novice to charcuterie. The technique is straightforward, the seasonings simple, and the curing can be done in a relatively forgiving environment, like a basement or garage, not requiring specialized equipment.
   
   As with all cured meats, though, some specialized ingredients are involved, like dextrose, curing salt (also known as Insta Cure or Prague powder), and casings. Curing salt contains sodium nitrite and sodium nitrate, which stave off the development of the bacteria that cause botulism, and is therefore essential to the safety of this recipe.
   
   A stand mixer with a meat grinding attachment will work fine for this recipe. Remember to keep everything very cold at all times. The meat should always be cold enough that it hurts your hands to handle too long. If it begins to warm, get everything in the coldest part of the refrigerator or even the freezer for a few minutes, repeating as necessary.
   
   As the sausage hangs, the meat ferments. White mold will form on the outside of the casing. This is normal, and desirable. After about three weeks, you'll have a firm salami-like sausage with balanced flavor and a sour tang from fermentation. Simply slice and enjoy with some crisp French bread and cornichon pickles. The French also enjoy it with very sharp Dijon mustard.
   
   

   What You'll Need
   

   
   

• 4 1/2 pounds/2 kg pork meat
  
• 1/2 pounds/225 g fatback
  
• 2.7 Table Spoons/1 1/2 ounces/40 g kosher salt
  
• 1 Table Spoon/1/4 to 1/2 ounces/10 g black pepper (coarsely ground)
  
• 1 Table Spoon/ ounces/15 g ​dextrose
  
• .4 Table Spoon/1/4 ounces/6 g curing salt no. 2
  
• 1.2 Table Spoon/2/3 ounces/18 g garlic (minced to a paste)
  
• 1/4 cup/59 ml white wine (dry)
  
• 8 feet hog casing (or sheep casing, soaked in tepid water for 2 hours before use)
  
  
  

  How to Make It
  

  
  

1. Set up the meat grinder, all metal parts from the freezer. Grind the pork meat and fatback on a large (¾” [1.9 cm]) plate into a bowl sitting on ice. Use a paddle to mix in all other ingredients.
   
2. Keep the casing wet while you work with it. Slide the casing onto the funnel but don’t make a knot. Put the mixture in the stuffer and pack it down. Begin extruding. As the mixture comes out, pull the casing back over the nozzle and tie a knot.
   
3. Extrude one full coil, about 48 inches (1.3 m) long, and tie it off. Crimp with fingers to separate sausages into 12-inch (30-cm) lengths. Twist the casing once one way, then the other between each sausage link. Repeat along the entire coil. Once the sausage is cased, use a sterile needle to prick any air pockets. Prick each sausage 4 or 5 times. Repeat the casing process to use remaining sausage.
   
4. Hang the sausages to cure 18 to 20 days at 60°F–75°F (18°C–21°C). These can be refrigerated, wrapped, for up to 6 months.

low carb chocolate chip cookies
I use the Ghirardelli 60% Cacao Chocolate Premium Baking Chips, also omit the pecans and molasses, and I use Swerve granulated sweetener. Used the spark people nutrition calculator and they come out to about 80 calories per cookie and 2.6 net carbs per cookie

MACROS PER COOKIE:
• 105 Calories
• 9g of Fat
• 4g of Protein
• 2g of Net Carbs

You can snag erythritol on Amazon. a 1lb bag is just under $10 which will last a LONG time.

https://www.amazon.com/NOW-Foods-Erythritol-Natural-Sweetener/dp/B000Z978SS?th=1

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

I haven't tried it myself, but this one looks like a pure extract with no fillers, comparable to what we use at Super Body Fuel: Pure Monk

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.

No stevia it’s erythritol with some oligosaccharides, whatever that is. Pyure, which is what I use, is an erythritol/stevia blend.

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

Dark chocolate, berries and whipped cream? Maybe stacked? Look at Lily's or 85%-90% dark chocolate.

Pretty much the only thing I can think of. I agree with everyone here, invest in a good low-carb sweetner and it will go far. I've made some witchcraft adjacent desserts with this stuff.

Erythritol is what I tend to use, Swerve has a powdered Erythritol as well which works great for baking recipes. I usually use Pyure because it is available at Wal-Mart (I have to get Swerve on Amazon). There are several kinds of Pyure (same as Truvia). Some are just Stevia, but the one I use is a Stevia and Erythritol blend and I like it. That being said, it all depends on what you are cooking. If it is a hot recipe, such as hot tea or something, that will bring out the aftertaste of stevia more than something cold. I've also heard that Monk Fruit is really good too, but it is very expensive if it isn't blended with any other sweeteners. I've had a Monk Fruit/Erythritol blend and it was good.

​

Here are some of the ones I use regularly:

So Nourished Monk Fruit/Erythritol Blend: https://www.amazon.com/dp/B077VSBDGL/ref=cm_sw_em_r_mt_dp_U_CYPUCbJ7N5FCX

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

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

I like Erythritol. Use it to make Keto Cheesecake Bombs. A little gritty but waaay better than stevia imo.
http://www.amazon.com/NOW-Foods-Erythritol-Natural-Sweetener/dp/B000Z978SS

The erythritol from Bulk Barn is the cheapest I've found (wait and buy it when they have a coupon).

Sometimes I buy Swerve or Lakanto from Amazon, but it's a bit pricier.

Just remember that if that sweet tooth gets the better of you, there are keto sweets, you don't have to ruin ketosis by returning to sugary food. Get a sweetener like Swerve Confectioners to keep on hand. Starving your addiction to sweets is best at the start, but if you need a dessert, make a keto dessert.

Ingredients

• 1/2 cup butter
  
• 1 cup natural unsweetened peanut butter
  
• 1 cup powdered sweetener
  
• 1/8 tsp liquid stevia
  
• 1 tsp pure vanilla extract
  
• 3 1/2 ounce Dark chocolate bar (90% cacao)
  
  

  Instructions
  

  
  

• Place butter and peanut butter in a medium-size bowl.  Microwave, stirring every 30 seconds until completely melted.  
  
• Add sweetener, stevia and vanilla. Stir until smooth.  Pour into a 8x8 pan lined with parchment paper.  Place in freezer for 10 minutes.
  
• Break chocolate into pieces and place in a small bowl.  Melt in microwave, stirring every 30 seconds until just melted, careful not to scorch.  (may also use a double boiler for this step)
  
• Remove peanut butter layer from freezer.  Pour chocolate over peanut butter and use the back of spoon or spatula to evenly spread the chocolate.  Return to freezer for 1 hour.  Allow to sit out for a few minutes before cutting. 

This one off Amazon

so just a fun little tweek:

I doubled this and made them in muffin tins, using 100g graham cracker and 2tbsp butter for the crust. I used Dannon light and fit for the yogurt, and subbed egg whites for whole eggs, at 100g. I subbed out the sugar for monkfruit sweetener and poured them into 12 small muffin cups (with crust) and 6 large doubled up muffin cups (without crust) being a 60 or 120g serving total.

Calories for crusted and crustless are both just under 50 cals each!

They came out amazing. pumpkin pie is one of my favorite sweets and your recipe was a great jumping off point for an ultra-low calorie solution!

Amazon- Powdered Swerve
https://www.amazon.com/dp/B0079OYIFS/ref=cm_sw_r_cp_awdb_t1_KMD7Ab0QTKYMK

Blood type A+.

Weight: 159 at the moment. (I've come down from 250 over the last year and a half)

Age 48

Diagnoses: Scleroderma with Reynaud's Syndrome and gastric involvement, Ulcerated Colitis, GERD, broken back with 12-level fusion repair, arthritis, immuno-compromised, chronic fungal infections (mouth, throat, gastric, skin, vaginal) - All either in remission or markedly improved with Carnivore)

Doc has me taking:

• Saccharomyces boulardii to help fight the fungus. Two before bed.
  
  
• Melatonin because I really do have a serious sleeping problem.
  
  
• CBD oil from hemp for pain and a CBD rub for my back
  
  
• Sometimes I take a Betaine HCL before eating liver just to make sure that the stomach acid is doing its thing. Take it every time I have raw eggs.
  
  
• Vitamin D oil on my face, neck, and hands every other day alternated with Vitamin K cream.
  
  
• 1,000mg potassium citrate, 1/2 tsp Celtic sea salt, 1.5 tsp D-ribose in 16 oz water with a squirt of Mio 2-3 x a day. This made the difference in my sleep and muscle issues. I usually have it twice a day, but I'll have an extra dose if my muscles are acting up.
  
  No other supplements. The doc wants me getting as much nutrition from real food as possible.
  
  For my diet:
  
  
• 5-6 raw egg yolks 2-3 times a week. (I put the yolks in a blender with a bit of real monk fruit, about 2 TBSP cold water, and a dash of cinnamon. It's a treat for me.)
  
  
• wild caught Alaskan sockeye salmon from Costco nearly every day. I try to eat it every day, but sometimes it doesn't happen for reasons.
  
  
• 150g (one slice) of calve's liver 2-3 times a week. (Built up to three and I'm holding it here for now)
  
  
• Costco steaks, boneless breakfast pork ribs, chicken thighs, lamb, any red meat in any way, shape, or form. (Can't afford the premium grass fed stuff normally)
  
  
• I use herbs and spices and drink coffee and herbal iced tea with monk fruit. (The sugar alcohols really jack me up, so it's important to get pure monk fruit and not the ones with erythritol.)
  
  Here's my tea and monk fruit (this chai has low oxalates):
  
  https://www.amazon.com/gp/product/B07F9QY944/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
  
  https://www.amazon.com/gp/product/B00B06C1VE/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
  
  I eat intuitively. I eat when I'm hungry and don't when I'm not. This has led to a few 1-2 day fasts. But this also means that I have days where I can't stop porking out and I'm never satisfied. My average is two meals a day. This can mean that I only eat the liver and egg yolks or salmon and is the primary reason I don't end up eating salmon every day.
  
  (more links under this)

• It is simple. Follow the recipe for the crepes here -> https://alldayidreamaboutfood.com/low-carb-almond-flour-cream-cheese-crepes/
  
  
• Whip 3 cups of heavy cream, 1/4 tbsp cocoa powder(optional if you want chocolate whipping cream), 1 tsp vanialla powder and 0.75 cup powdered sugar of your choice(I used lakanto monk fruit sweeter which is based on erythrtol) - Link here -> https://www.amazon.com/dp/B077SPTP4Z/ref=twister_B071LPVLTW?_encoding=UTF8&th=1
  
  
• You need to powder the sugar to make whipping cream. They have regular sugar like version and powdered version. I bought it from local wegmans which they had sugar like version only. So I powdered it in a blender.

Hmm I'm not sure. I got this 3 lb bag of allulose on Amazon. The only negative for me with allulose is the price!

Swerve! I've only just started Keto but I love it and it's interchangable (size wise with sugar). i.e. 1 cup of sugar = 1 cup of Swerve.
Link

It's base is Erythritol.

https://www.youtube.com/watch?v=Mc5KUP8es5k

Where it says sweetener use "Swerve" (confectioners)

https://www.amazon.com/Swerve-Sweetener-Confectioners-12-oz/dp/B0079OYIFS/ref=sr_1_3_s_it?s=grocery&ie=UTF8&qid=1537105245&sr=1-3&keywords=swerve+confectioners+sweetener

I use Torani's sugar free syrup to impart different flavors.. such as salted caramel, etc etc

If it's a 1:1 replacement like the Lakanto brand, than it's cut with erythritol. Pure monk fruit sugar is 250x sweeter than cane sugar. I bought this over a year and half ago and still have a ton left since I've only ever needed 1/16tsp for anything. Nothing wrong with the mixed variety (I really enjoy the golden variety for the Lakanto brand), but if you're looking to avoid sugar alcohols it's something to watch out for.

My boyfriend went through similar struggles with keto vs sweet tooth. Two things helped: keto crepes, and keto french toast. I've this posted before, but think it's worth putting here because it helped us significantly:

This Specific Faux Maple Syrup -- It takes like Mrs. Butterworths. No, it does not taste like the fancy Canadian-tapped stuff, but hot damn if it isn't guilt free and great. Don't get the Vanilla flavored one, it's gross.

This Monkfruit Sweetener -- They sell this at Whole Foods, but where I am it's cheaper on Amazon. This sweetener doesn't have the aftertaste that erythritol sweeteners had and has less of that strange, "cool" mouthfeel. It works well for us in small amounts and the substitute for sugar is 1:1.

This Crepe Recipe -- I add a splash of vanilla to the batter in the blender. I find it helps smooth and thin it out to get a real crepe-like consistency in the pan. Make sure you do the circular wrist movement thing with the pan to spread the batter out all thinlike. These work well for sweet or savory dishes, but also are AWESOME stacked on top of eachother with layers of mascarpone/creamcheese/no-sugar-whipped-cream to make a "crepe cake."

This Specific ThinSlim Bread -- The "honey" flavor is better than the "plain" flavor, in that it tastes more like a sweeter normal bread, while the plain one has a little more cardboard-taste in it. I use this to make french toast (make the batter thinner than you would otherwise, soak the bread longer than you would otherwise, do not toast the bread for best results.) I also use it to make grilled cheeses, which go great with tomato soup (I love this recipe) and pickles. Do not buy this bread on Amazon, buy it from ThinSlim. The cost on Amazon is much, much higher and the bread does not come as fresh.

This is the one we got off of Amazon: https://www.amazon.com/Florida-Crystals-Demerara-Sugar-Ounce/dp/B00D96JUUI/ref=sr_1_4_a_it?ie=UTF8&qid=1517520626&sr=8-4&keywords=demerara+sugar

Monkfruit

Shit is tasty.

I think the answer to this is that Nude Nicotine is the only place that sells it in a form ready to be vaped. Most people don't order from them anymore with how comical their shipping times are. I'm not sure if their shipping times are any better if you would just order extracts though.

Most powders have anti-caking agents to prevent clumping. You want to avoid vaping those things. You could buy this version that doesn't have anything added but it's $25 for 3.5 ounces of powder.

TLDR: The cost and only NN sells it.

I quit sugar about 320 days ago!!!! Hardest thing I’ve ever done!!! But!!! Now i make everything with monk fruit sweetener which has no calories and doesn’t spike insulin and it tastes the same!!! This is like what makes life worth living for you just replace any recipes with this monk fruit sweetener, here is the link!!!

But not during fasting! During fasting you suck it up!!! 😂

KETO Low Carb Eggnog Sweetened With erythritol
Erythritol Sweetener:Sweetener link
Coconut Milk:link

Ingredients
5 Egg yolks
1/3 cup Erythritol
1/2 cup coconut Milk
1 cup almond Milk
1 Cup Heavy Whipping Cream
1 TS Cinnamon
1Ts Nutmeg

​

Course Dessert
Cuisine American
Calories 344 kcal

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes

INGREDIENTS

Pecan Crust

• 1 1/2 cup Blanched almond flour
  
• 1/2 cup Pecan meal (or make it by grinding pecans in a food processor)
  
• 2 tbsp Powdered erythritol (or granulated)
  
• 1/3 cup Butter (measured solid, then melted)
  
  

  Cream Cheese Layer
  

  
  

• 1/4 cup Heavy cream
  
• 1/4 cup Powdered erythritol
  
• 1/2 tsp Vanilla extract
  
• 8 oz Cream cheese (softened)
  
  

  Chocolate Layer - Option 1 (Old Version)
  

  
  

• 1 cup Heavy cream
  
• 1 cup Unsweetened almond milk
  
• 1/2 cup Powdered erythritol
  
• 3 oz Sugar-free dark chocolate (chopped)
  
• 2 tbsp Butter
  
• 1 tsp Xanthan gum
  
• 1 tsp Vanilla extract
  
  

  Chocolate Layer - Option 2 (New Version)
  

  
  

• 1/3 cup Cocoa powder
  
• 1 1/2 cup Heavy cream
  
• 1/3 cup Powdered erythritol
  
• 1/2 tsp Vanilla extract
  
  

  Whipped Cream Layer
  

  
  

• 1 1/2 cup Heavy cream
  
• 2 tbsp Powdered erythritol
  
• 1/2 tsp Vanilla extract
  
• 1 oz Sugar-free dark chocolate (shaved using a peeler, grater, or shaver)
  
  

  INSTRUCTIONS
  

  
  

  Crust
  

  
  

1. Preheat the oven to 350 degrees F. Line a 9x9 in (23x23 cm) baking dish with parchment paper.
   
2. In a large bowl, stir together almond flour, pecan meal, and powdered erythritol. Stir in melted butter until a crumbly dough forms. Press evenly into the lined baking dish.
   
3. Bake for 12-15 minutes, until golden and firm. Set aside to cool.
   
   

   Cream Cheese Layer
   

   
   

4. While the crust is baking, make the cream cheese layer. Use a hand mixer to beat the cream, vanilla extract, and powdered erythritol together, until stiff peaks form. Gradually beat in the softened cream cheese, a bit at a time, until well combined.
   
5. Once the crust has cooled, spread the cream cheese mixture evenly over it.
   
   

   Chocolate Layer - Option 1 (old version, like pudding)
   

   
   

6. While the crust is cooling, make the chocolate pudding layer. In a medium saucepan, combine the heavy cream, almond milk, sugar-free dark chocolate, butter, and powdered erythritol. Cook over medium-low to low heat, stirring frequently, until the chocolate is melted and sweetener dissolves (about 5-10 minutes). Be careful not to get the heat too high to avoid burning the chocolate.
   
7. Gradually sprinkle the xanthan gum into the saucepan a little at a time (don't just dump it in) and immediately whisk to incorporate. Continue to heat for about 5 minutes, whisking constantly. Remove from heat, then whisk in the vanilla extract.
   
8. Cool the chocolate pudding for 15 minutes (it will thicken, but still be liquid). You can add more xanthan gum if needed, but don't add too much or it will get slimy. Stir/whisk again after cooling, then pour it over the cream cheese layer.
   
9. Cover with plastic wrap, making sure it's directly against the surface to prevent a film forming. Refrigerate for at least 2 hours.
   
   

   Chocolate Layer - Option 2 (new version, faster)
   

   
   

10. While the crust is cooling, make the chocolate layer. Beat the heavy cream, powdered sweetener, and vanilla until stiff peaks form. Beat in cocoa powder gradually.
    
11. Spread the chocolate whipped cream over the cream cheese layer.
    
    

    Whipped Cream Layer
    

    
    

12. Use a hand mixer to beat the cream, vanilla extract, and powdered erythritol together, until stiff peaks form.
    
13. Spread the whipped cream over the chocolate layer. Sprinkle chocolate shavings on top.
    
14. Refrigerate for 1-2 more hours (or as long as needed until serving) to fully set.

Thank you! It's all about the Instant Pot, my cheesecakes never turned out this pretty before.

​

I use this one (when they have it in stock) https://www.amazon.com/gp/product/B07HJGHLXT but have also used this, which is more reliably available, and more expensive https://www.amazon.com/gp/product/B075DHBQF2 . Neither version is really "powdered" so I grind a few tablespoons in a coffee grinder for the ganache.

​

I have also made this with Swerve (erythritol) and it comes out great. Just use less (maybe 3/4 cup?).

This is not the answer that you are looking for, but maybe a good starting place. I've started using Erythritol which is supposedly just as healthy as stevia, without the bitter taste. There may be syrups containing it?

Might consider trying confectioner style Swerve.

Fellow Canuck here: Amazon sells both granulated and icing versions of Swerve.

https://www.amazon.ca/Swerve-Ultimate-Sugar-Replacement-Granular/dp/B01M7U2WZV/ref=sr_1_1?ie=UTF8&qid=1499272281&sr=8-1&keywords=Swerve

https://www.amazon.ca/Swerve-Ultimate-Sugar-Replacement-Icing/dp/B01M3UBX91/ref=sr_1_2?ie=UTF8&qid=1499272281&sr=8-2&keywords=Swerve

This is one I’ve used

ALLULOSE Sweetener - Zero Net Carb Keto Sugar - Natural Sugar Alternative - Low Calorie Sweetener - Made in the USA - Granular Powder - (16 oz.) https://www.amazon.com/dp/B07BZQF6ZL/ref=cm_sw_r_cp_api_i_KDOKDb7D4RD9X

Oof that link, sorry but I’m on mobile.

This is one I’ve used

ALLULOSE Sweetener - Zero Net Carb Keto Sugar - Natural Sugar Alternative - Low Calorie Sweetener - Made in the USA - Granular Powder - (453.6 grams.) https://www.amazon.com/dp/B07BZQF6ZL/ref=cm_sw_r_cp_api_i_KDOKDb7D4RD9X

Oof that link, sorry but I’m on mobile.

_____

^(I'm a bot) ^| ^Feedback ^| ^Stats ^| ^Opt-out ^| ^(v5.1)

I buy from amazon here’s the link.
Lakanto Monkfruit 1:1 Sugar... https://www.amazon.com/dp/B01LDNBAC4?ref=ppx_pop_mob_ap_share

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 !!

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.)

Where do you guys live that sugar is "ridiculously" expensive?!? I buy this at Publix, and its at any other grocery store for like 4 bucks for a 44oz container of demerara cane sugar, I don't shop at Walmart but looking it up its less than 4 bucks in their stores. Expensive on Amazon at 16 bucks... but any grocery store in any state should have it or turbinado which is about same price as I have both in my cabinet lol. I just quickly checked around online and its the same price in other states.

https://www.amazon.com/Florida-Crystals-Demerara-Sugar-Ounce/dp/B00D96JUUI

Demerara is unrefined sugar. Turbinado is white sugar that’s been steamed with molasses flavoring, so there will definitely be a difference in flavor.

At this point, I’m only making rich Demerara syrup as my go-to simple for everything.
I use the Florida Crystals Demerara sugar cause that’s the only Demerara available at the neighborhood market down the street from my place.

It’s a little pricey on amazon, but you can find it cheaper if you locate it in store.
Even still at 44 oz, if you’re making 8 oz at a time, you should get about 5 8 oz portions of syrup.
https://www.amazon.com/dp/B00D96JUUI/ref=cm_sw_r_cp_api_tj8QAbR6D2R5C

heres one of the other deals, Lakanto Monkfruit 1:1 Sugar Substitute | 3 Ib NON GMO (Golden) $18.16 from $22.99

https://www.amazon.com/gp/product/B01LDNBC86/ref=ox_sc_act_title_1?smid=AVMAALDQF459F&psc=1

I actually use the 5%, but no worries.

I add one tablespoon of this sweetener and one teaspoon of vanilla extract. Really good, but at 6 net carbs it's a rare treat.

The sweetening power is similar to erythritol, it has no effect on blood sugar, and no aftertaste or cooling effect. Also, I never have to "powder" it to get it to dissolve in anything... it's never gritty.

I buy this one:

https://smile.amazon.com/gp/aw/d/B075DHBQF2?psc=1&ref=ppx_pop_mob_b_asin_title

I've been on a lemon kick lately - just tried this recipe and it is not bad! They did not rise much, so they're kind of like fluffy cookies, but then again, I came out with more scones than the recipe said would result, so that's probably it (ETA: also just realized that while the ingredients call for vanilla, there's no mention of vanilla in the instructions, so I omitted it. I assume next time I'll add it at the egg-whisking stage):


LEMON SCONE

Ingredients

• 2 1/2 cups almond flour
  
• 1 1/2 teaspoons lemon zest
  
• 2 tablespoons lemon juice
  
• 1/3 cup Swerve📷sweetener
  
• 2 teaspoons baking powder
  
• 1 teaspoon baking soda
  
• 1/3 teaspoon salt
  
• 1/2 teaspoon vanilla
  
• 1/4 cup butter
  
• 1 large egg
  
  

  Instructions
  

  
  

1. Preheat oven to 350 degrees. Prepare a large baking sheet.
   
2. Mix almond flour, sweetener, baking powder, baking soda, and salt in a bowl.
   
3. Add cold butter and mix using a pastry blender or mixer until mixture resembles coarse crumbs.
   
4. Whisk egg, lemon juice, and lemon zest, in a small bowl and stir into flour mixture until moistened; turn out onto a lightly floured (almond or coconut flour) surface. (I ENDED UP USING MORE THAN A "LIGHTLY FLOURED" SURFACE B/C DOUGH WAS QUITE STICKY)
   
5. Knead dough briefly for about 4 turns. Pat or roll dough out into a 1 inch-thick round.
   
6. Cut into 8 wedges and arrange on a baking sheet leaving 2 inches between each wedge.
   
7. Bake for 18 minutes or until bottom edges are lightly tan. Let cool on wire rack.
   
   

   Recipe Notes
   

   
   Serving size: 1 serving (Total recipe makes 8 servings)
   Protein 8.31g, Fat 23.88g, Cals 263, Carbs 8.05g, Fiber 3.88g -- NET CARBS: 4.17g

Hmm, unfortunately I live in Canada and our walmarts don't carry that.

I found it here on amazon.com though. Is that my best bet?

Now this is the two pack I get that comes with granulated sugar AND confectioners...they're both excellent to cook with!

https://www.amazon.com/gp/aw/d/B00AMPEPVS/ref=mp_s_a_1_1_a_it?ie=UTF8&qid=1549212835&sr=8-1&keywords=swerve&dpPl=1&dpID=51okAuncL7L&ref=plSrch

And here's the granulated by itself:

https://www.amazon.com/gp/aw/d/B01LLMUG22/ref=mp_s_a_1_2_a_it?ie=UTF8&qid=1549212835&sr=8-2&keywords=swerve&dpPl=1&dpID=51q7aA2U%2BoL&ref=plSrch

Sorry for the long-ass links, I don't know how to Reddit.

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&qid=1519027397&sr=1

While I agree allulose is preferable because of its hygroscopic nature, my package of Allulose states .32 net carbs per 1 tsp. Splenda granular has 0.5 net carbs per 1 tsp. So why are you apparently so worried about the potential carbs added by Splenda and maltodextrin but not those from allulose?

I've tried both the Keystone Pantry and All*u*lose and they've both been great.

I'd probably start with a smaller size just to make sure it doesn't bother your stomach

Stevia tastes terrible to me too. I use Swerve brand confectioners erythritol, which tastes way better, and has no effect on blood sugar so it's zero carbs. I do get the "minty" tingle effect afterwards, but it's the best one I've been able to find.

Get the confectioners sugar, NOT THE GRANULAR, because it can be grainy if you use the granular.

Swerve confectioners link on Amazon

I use the Lakanto Monkfruit (Gold). I've used it for this and cookies, and liked the results of each.

I second the monk fruit! I thought I hated all zero-calorie sweeteners, but then someone turned me on to monk fruit sweetner and it was a real game changer. I can sweeten everything now. I mix it into flavored seltzer and it's like having soda pop again! Let's see if I can do a link the way Reddit likes:

Pure Monk Sweetener

I got it on Amazon:

https://www.amazon.com/gp/product/B077L8ZN9P/ref=ppx_yo_dt_b_asin_title_o00_s00?ie=UTF8&psc=1

The internet.

Here is the nutritional facts for NOW brand erythritol.

https://www.amazon.com/NOW-Foods-Erythritol-Natural-Sweetener/dp/B000Z978SS/ref=sr_1_3_a_it?ie=UTF8&qid=1521489817&sr=8-3&keywords=erythritol%2Bsweetener&th=1

I try to avoid artificial sweeteners too, although sometimes I indulge in the occasional diet soda (prior to starting this diet, I drank soda all the time. Now it's water 95% of the time). That said, I've been sweetening my morning coffee with erythritol (like this stuff) because it's natural, has 0 glycemic impact, and basically has zero calories.

Can't access the link but something like this should be fine.

http://www.amazon.co.uk/Foodgrade-Dextrose-Glucose-Powder-Random/dp/B009FAIDBO

http://www.amazon.com/Now-Foods-Dextrose-Natural-Sweetener/dp/B008GQ2JPO

I usually use rye, a simple syrup made of this and orange bitters. But I mean it's all personal taste.

This to me works best with baby saz if you can get it... wish I could.

Hmmmm.. I wonder which brand was used. There's some brands that say they're 1:1 replacement for sugar, like this one https://www.amazon.com/Lakanto-Monkfruit-Sugar-Substitute-Golden/dp/B077SPTP4Z/ref=sr_1_10?keywords=granulated%2Bstevia&qid=1570562498&sr=8-10&th=1. That particular one has erythritol which always seems to ruin the next 12 hours of my day... not fun.

Yes

> erythritol

https://www.amazon.com/NOW-Foods-Erythritol-Natural-Sweetener/dp/B000Z978SS

Here is what I found for a powder... I haven't tried it though so I don't know how good it is personally. https://www.amazon.com/Enlight-Zero-Calorie-Fruit-Sweetener/dp/B07F9QY944/ref=sr_1_2_sspa?s=grocery&ie=UTF8&qid=1537988538&sr=1-2-spons&keywords=monk+fruit&psc=1

I think erythritol is pretty cheap on amazon . 1lbs for $9.98

http://www.amazon.com/NOW-Foods-Erythritol-Natural-Sweetener/dp/B000Z978SS/ref=sr_1_2?ie=UTF8&qid=1425580962&sr=8-2&keywords=erythritol

Stevia in the Raw is what I used for stevia. I got it from Kroger. although people here are saying it's not the best option for staying keto. I ordered my erythritol on amazon and its this kind. Hope that helps!

I haven't used this one but it's just monk fruit. The one I've tried is cut with erythritol and is cheaper. You need so little of it it may be worth the price for 100% monk fruit.

Copying and pasting for you my recommendations to a friend the other day who is starting Keto:

Your friends:
Avocados (very good fats + potassium), eggs, butter (I think you're allowed clarified butter on Whole30), veggies, fish, coconut oil (I get this at Costco), coconut milk (the pure stuff in a box or can), macadamia nuts (in limited quantities), Swerve / erythritol, sparkling water (La croix is fantastic), decaf or herbal tea - (green tea especially is great because it helps with fat-burning, balancing blood sugar, lowering appetite, and has lots of antioxidants), Cauliflower rice - this saves me, Roasted vegetables

Suggestions/links to purchase:

Magnesium supplement I use (should also help a bit with sleep)

Potassium additive - NoSalt or NuSalt - add it to your food if you're not getting enough Potassium in your diet (most people don't) - you can probably find this in the grocery store for less $$, but I don't know for sure

Decaf green tea I drink 3 times a day - it's decaffeinated with CO2, not chemicals, and it's organic.

SWERVE erythritol sweetener - 1 pack or 2 pack

STUR water flavor drops - for keto champagne or just to add to water

Miracle noodles - they are definitely available at Whole Foods, or you can also find them at a few asian grocery stores (shiritaki noodles). These taste bland and almost gross on their own, but if you add sauce and meatballs, they do a pretty good job of passing for spaghetti if you're desperate.

Silicone candy molds for keto fudge and other keto candies - they seem superfluous, but after you try making keto fudge in a regular pan, you'll realize how much easier these are for portioning and for getting out of the pan.

And finally, the INSTANT POT - I recommend this to everyone I know. My partner and I use it multiple times a week, it is amazing, it does everything. Pressure cooker, slow cooker, rice cooker, browner, yogurt maker (also makes julienne fries!!). Seriously you cannot go wrong with this thing.

Keto Recipes:

Keto Fudge

Keto champagne

Cauliflower Rice

Maria Emmerich has an impressive collection of recipes and I've been using the sweet ones especially for a craving / fat bomb

edit - formatting

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.

Hi OP,

Let me start by saying that you don't have to accept anything. Acceptance isn't always a bad word, but it is if it means you stop moving forward. Don't accept your station in life. Get a better education. Don't accept dying at 50. Stop smoking! The list goes on depending on you as an individual. We don't have to accept an early grave. We can live to see grandchildren, new advances in technology, and maybe even true AI. Who knows? You might even live long enough to become immortal.

That doesn't start with acceptance though. It starts with a simple phrase. This summarizes everything you'll be learning going forward.

Muscles are made in the gym, but revealed in the kitchen.

You don't have to accept weakness as part of life. You can become stronger, train yourself, and even learn self defense. You're in charge of yourself. Accept it or Fight?

Let's say you're grabbed from behind at some point in the future. How do you want the days before that to go? Do you want to accept weakness and be unable to fight back not knowing what to do? That doesn't go anywhere good.

or do you want to spend those days getting strong, knowing just where to hit, and making it hurt bad when they make the mistake of grabbing you? Prepared, fierce, strong, and safe.

So, what works? We've heard a thousand diets and thousand fads pushed by everybody and their brother. What actually can do the job? It depends on you, but the following can help.

/r/keto is not a new idea. You cut all sugar and carbs out of your diet, limit your calories, and watch the fat melt away. It works via a few different mechanisms, but it can be difficult to adjust your diet. Notice I didn't say go on a diet. This isn't a temporary change to the way you eat. You'll never go back to eating sugar or carbs regularly ever again. You can't. As soon as you do, the positive effects of this will be reversed and you will begin to gain fat again.

The type you gain back first happens to be the most deadly type there is. This is the type you have now. Luckily, it is also the first to go after you change your diet. That accounts for a lot of the reason people feel better in the short term. The hormones it produces are no longer interfering with your body's natural processes:

> Fat doesn’t just store calories—it’s a living tissue capable of producing and releasing hormones that affect your other organs. Because visceral fat sits near our organs, its release of these chemicals is poorly situated. Having more visceral fat can raise your LDL (a.k.a. “bad” cholesterol) and blood pressure. Visceral fat can also make you less sensitive to insulin, which increases your risk for Type 2 Diabetes.

The keto diet combined with /r/xxfitnress can help, but you're probably thinking you can't do it. It is too hard for someone like you for this or that reason. You know your hormones are out of balance making you sick, but it would take a lot to balance them out.

Let's look at Arthur's transformation using Diamond Dallas Page yoga. He was a severely overweight disabled vet on leg braces and crutches. He was barely mobile and in terrible condition. After he worked at it, he is now walking and running. That was all as a result of yoga and a careful change of diet.

Take a look at https://www.netrition.com http://www.knowfoods.com/ http://www.miraclenoodles.com/ and the locations in your area where the products are sold. You will find a huge variety of reduced carb or zero carb options of the foods you already enjoy. Bread with 5 carbs per slice down from 25 each or syrup with no sugar that tastes just like the real thing. National brands are even getting into it with Sara Lee's reduced calorie bread at 6 grams net carbs per slice down 75% from other types they make.

Staying under 40 - 80 net carbs per day sounds impossible, but you just have to look at what you eat and act accordingly.

Bai makes drinks that are basically sugar free Snapple made with alcohol sugar (doesn't get you drunk. Not the same thing) or other 5-rare sugars your body doesn't process.

All-u-lose and Erythritol are both good examples of diabetic friendly sugar that also works well in keto. You can make tea, coffee, and all your favorites without giving up your diet.

Beyond that, give yourself a cheat day every so often and have your favorites. You'll be amazed how great sweets taste after you cut the sugar out of every. single. thing. you. eat. It is amazing that food purchased from the store will have so much added sugar.

If you have questions, we're here to help. reddit is full of amazing information. You just have to take a look and ask the question. You can do it. I did and so did many of our friends. It works without you buying a book or subscribing to a service. This isn't for profit. It just works. Good luck OP.

Pea/Rice blend (7:3 ratio). Complete amino acid profile, just as effective for building muscle as whey protein. (video that convinced me to switch: https://www.youtube.com/watch?v=-adhxwP2Pdg) Eliminating the whey improves your carbon footprint, and after making the switch my body fat went way down.

Pea Protein I use: https://www.amazon.com/BulkSupplements-Pure-Protein-Powder-Kilogram/dp/B00RPMMFWM/

Brown rice brand I use: https://www.amazon.com/Nutribiotic-Organic-Protein-Plain-Pound/dp/B0033T8CZK/

For flavoring, you can add your own vanilla or cocoa powder. For sweetener, I use Lakanto Monk Fruit Sweetener.
https://www.amazon.com/Lakanto-Monkfruit-Sweetener-Natural-Substitute/dp/B00EUF5N1C/

Happy mixing. :)

I buy erythritol from the health food store and you can also get it online.

https://www.amazon.com/NOW-Foods-Erythritol-Natural-Sweetener/dp/B000Z978SS/ref=sr_1_1_a_it?ie=UTF8&qid=1472854058&sr=8-1&keywords=erythritol


Good luck and let me know how the coconut milk goes! :)

I use a dextrose powder mixed with 5g of creatine and 27g of whey protein
http://www.amazon.com/Now-Foods-Dextrose-Natural-Sweetener/dp/B008GQ2JPO/

Swerve is the bomb

Edit: keep in mind this is a small study

another study also small

I ordered all 3 of their sweeteners (Monk Fruit, Erythritol, and Reb-A). Took about 2 weeks to get here.

The monk fruit was really super sweet, but imparted a off taste to my mix (Wasn't a bad off taste; just different). I will be skipping the monk fruit as a sweetener myself, but may come back to it and try it in a bakery style juice. Used at .5% (Also I noticed a bit a gunkiness on the coil, but not as bad as using regular sweetener)

The Reb-A (Stevia) was also really sweet but it had a strange "bitter?" taste at the end of the vape that I didn't enjoy. It is better than some stevia sweeteners I have tried, but not something I would use again. Used at .75%

The Erythritol was AMAZING, but required a higher percentage to achieve sweetness. Basicly it's less sweet than other sweeteners, but it has no aftertaste and does not change flavor profile at all. It really is the most amazing sweetener I have tried. That being said I Ordered Erythritol off of amazon and mixed up my own recently. It would be the cheapest route, and probably the fastest way to get some. Used this at 2%.

> monk fruit erythritol blend

I've used [this] (https://www.amazon.com/Granular-Monk-Fruit-Erythritol-Sweetener/dp/B077VSBDGL) before and found it pretty tasty!

The thing about stevia is that it's much sweeter than erythritol, so you would probably only need about 2 tbsps or so. But the cookies get a lot of their structure from the erythritol, so I'm worried they'll fall apart without it. It's worth a shot if you already have all of the ingredients, but I can't guarantee they'll stay together or have the same texture. I'm sorry!!

Not sure if this helps, but I buy my erythritol from Amazon (here's a link to the brand I use):

https://www.amazon.com/Swerve-Sweetener-Confectioners-12-oz/dp/B0079OYIFS

Good luck!!

I used powdered erythritol https://www.amazon.com/Powdered-Erythritol-Sweetener-Confectioners-Substitute/dp/B075MGQFF6/ref=sr_1_3_a_it?ie=UTF8&qid=1524548568&sr=8-3&keywords=powdered+erythritol

or try swerve

http://www.amazon.com/Swerve-300115-Sweetener-16oz-1lb/dp/B004X71550/ref=sr_1_1?ie=UTF8&qid=1410148550&sr=8-1&keywords=swerve

Just realized that truvia has erythritol in it, so if that's the cause of the migraines Lakanto might not be the best thing to try after all.

It's pricey, but you could try pure monkfruit:

https://www.amazon.com/Fruit-Servings-Paleo-Sugar-Sweetener/dp/B01DMCMO7O/ref=sr_1_5_a_it?ie=UTF8&qid=1484171746&sr=8-5&keywords=monk+fruit

Replacing the sugar with something like erythritol instantly cuts all carbs associated with sugar and it tastes similar.

Also, cauliflower rice is a good replacement for regular rice. It's not exactly the same but it's way better for you diet-wise.

source: am white, gf is hmong, we eat low carb and cook a lot.