Top products from r/ketorecipes
We found 161 product mentions on r/ketorecipes. We ranked the 938 resulting products by number of redditors who mentioned them. Here are the top 20.
1. Carbquik Baking Biscuit Mix (48oz)
Sentiment score: 10
Number of reviews: 14
3 lb. Box makes 90 biscuits, just add water90% less carbs than quick2g Net Carbs per biscuitNo sugar - High in fiber - Low sodium - High in protein9 different recipes on the box
2. Dash Mini Maker: The Mini Waffle Maker Machine for Individual Waffles, Paninis, Hash browns, & other on the go Breakfast, Lunch, or Snacks - White
Sentiment score: 5
Number of reviews: 13
MORE THAN WAFFLES: Make paninis, hash browns, and even biscuit pizzas! Any wet batter will “waffle” your treats and snacks into single serving portions. Great for kids or on the go!COMPACT + LIGHTWEIGHT: Weighing 1lb+, this is a MUST-HAVE for that first apartment, smaller kitchen, college dorm l...
3. Eden Organic Black Soy Beans, No Salt Added, 15-Ounce Cans (Pack of 12)
Sentiment score: 4
Number of reviews: 11
No salt added, high protein and heart healthyHigh protein vegetable kingdom nourishment
4. Paderno World Cuisine 3-Blade Vegetable Slicer / Spiralizer, Counter-Mounted and includes 3 Stainless Steel Blades
Sentiment score: 3
Number of reviews: 10
ORIGINAL DESIGN, BOASTING MORE THAN 15 YEARS ON THE U.S. MARKETIncludes: 1 x Vegetable spiralizer / slicer plus 3 blades for vegetable strands & zucchini noodlesBPA-Free base. Blades made of ABS plastic frames and stainless steel blades. Dishwasher safe.A recommended favorite in Bon Appétit, Food a...
5. Swerve Sweetener, Confectioners, 12 oz
Sentiment score: 5
Number of reviews: 8
GREAT FOR ICINGS & FROSTINGS: Use Confectioners Swerve in place of powdered sugar. It has a super-fine texture that also works great for glazes, puddings and curds.TASTES AMAZING: Swerve is sweet and delicious. It is a natural sugar replacement that doesn’t have the bitter aftertaste associated wi...
6. Miracle Noodle Shirataki Konjac Rice, 8 oz (Pack of 6), Zero Net Carbs, Low Calorie, Gluten Free, Soy Free, Keto Friendly
Sentiment score: 5
Number of reviews: 8
Contains6 - 8 ounce bagsZero Calories. Zero Guilt. No Carbs.No Bloating. No Energy Crash. No Pasta Belly!Soy Free, Gluten Free, VeganEasy quick preparation
7. Miracle Noodle Zero Carb, Gluten Free Shirataki Pasta and Rice, 6 bag Variety Pack, 44 ounces (Includes: 2 Shirataki Angel Hair, 2 Shirataki Rice and 2 Shirataki Fettuccini)
Sentiment score: 5
Number of reviews: 8
Contains 6 Bags: (2) Angel Hair, (2) Rice, (2) FettucciniZero Guilt. No Carbs.No Bloating. No Energy Crash. No Pasta Belly!Soy Free, Gluten Free, VeganMiracle Noodle products are made from quality, high-fiber ingredients, and may not be suitable for people with sensitivities to high-fiber foods
8. NOW Supplements, Psyllium Husk Powder, Non-GMO Project Verified, Soluble Fiber, 24-Ounce
Sentiment score: 3
Number of reviews: 7
Excellent source of fiberSoluble fiberVigorously mix 1 level tablespoon daily into at least 12 ounce of water or juice and consume immediatelyGMP quality assured: NPA A-rated GMP certification means that every aspect of the NOW manufacturing process has been examined, including our laboratory/testin...
9. Dash Mini Maker: The Mini Waffle Maker Machine for Individual Waffles, Paninis, Hash browns, & other on the go Breakfast, Lunch, or Snacks - Red
Sentiment score: 1
Number of reviews: 6
MORE THAN WAFFLES: Make paninis, hash browns, and even biscuit pizzas! Any wet batter will “waffle” your treats and snacks into single serving portions. Great for kids or on the go!COMPACT + LIGHTWEIGHT: Weighing 1lb+, this is a MUST-HAVE for that first apartment, smaller kitchen, college dorm l...
10. Explore Cuisine Organic Edamame & Mung Bean Fettuccine (6 Pack) - 8 oz - High Protein, Gluten Free Pasta - USDA Certified Organic, Vegan, Kosher, Non GMO - 24 Total Servings
Sentiment score: 4
Number of reviews: 6
USE YOUR NOODLE - Explore Cuisine Organic Edamame & Mung Bean Fettuccine is lower in carbohydrates than traditional pasta. Each serving is loaded with 24 grams of protein and 14 grams of fiber, making it a healthy alternative.AN ORIGINAL BLEND – This unusual fusion of Asian ingredients provides a ...
11. Lowrey's Bacon Curls Microwave Pork Rinds (Chicharrones), Original, 1.75 Ounce (Pack of 18)
Sentiment score: 2
Number of reviews: 6
Perfect low-carb snackHigh in proteinContains only 1-gram of carbohydrates per serving60-percent less fat than other pork rindsEat them right from the bag or with your favorite sauce
12. Ontel Veggetti Spiral Vegetable Cutter, Makes Veggie Pasta
Sentiment score: 3
Number of reviews: 6
JUST TWIST This vegetable slicer by Veggetti instantly turns your favorite vegetables into noodles in order to make delicious pasta without the carbs!SPIRALIZE VEGETABLES Versatile kitchen tool makes vegetable spaghetti stir fry & more Great for zucchini noodles spaghetti squash carrots cucu...
13. Joseph's Lavash Bread Flax Oat Bran & Whole Wheat Reduced Carb - 4 Square Breads
Sentiment score: 1
Number of reviews: 6
3 grams of fiber4 net carbs5 grams protein
14. Isopure Zero Carb, Vitamin C and Zinc for Immune Support, 25g Protein, Keto Friendly Protein Powder, 100% Whey Protein Isolate, Flavor: Creamy Vanilla, 3 Pounds (Packaging May Vary)
Sentiment score: 3
Number of reviews: 5
Vitamin C and Zinc Provides Immune Support along with Vitamin E100% WHEY PROTEIN ISOLATE - a high-quality protein source providing 25g per serving to support muscle building and recoveryZERO/LOW CARB OPTIONS- helps for those watching their calorie intakesA PERFECT FIT - supports your active lifestyl...
15. Bob's Red Mill Gluten Free Xanthan Gum, 8-ounce
Sentiment score: 2
Number of reviews: 5
BAKING ESSENTIAL: A key ingredient for gluten free baking, Bob's Red Mill Gluten Free Xanthan Gum is an effective substitute for gluten in baked goodsGLUTEN ALTERNATIVE: Xanthan gum, like gluten, adds the elasticity and thickness required to help baked goods hold together and rise properlyMULTI-PURP...
16. Anthony's Almond Flour Blanched, 2 lb, Batch Tested Gluten Free, Non GMO, Vegan, Keto Friendly
Sentiment score: 0
Number of reviews: 5
Made from 100% California Natural AlmondsDelicious In Taste, Perfect for Almond Flour RecipesBatch Tested and Verified Gluten-FreeNo Preservatives or Artificial Ingredients - Steam Pasteurized California AlmondsPlant Based Protein Gluten Free Flour Alternative
17. EZ-Sweetz (2.0oz - Liquid Sweetener 800 Servings/Bottle) (Original, 1 Pack)
Sentiment score: 3
Number of reviews: 5
Zero calories, zero glycemic impact, zero aftertaste, and zero worriesSuitable for entire family including diabeticsCompared to ® packets. Tastes like sugar, and is suitable for hot and cold foods2 drops per serving. Compact design offers a lot of servingsMade in USA
18. Isopure Zero Carb Unflavored 25g Protein, 100% Whey Protein Isolate, Keto Friendly Protein Powder, No Added Colors/Flavors/Sweeteners, GMO Free, 1 Pound (Packaging May Vary)
Sentiment score: 4
Number of reviews: 5
Cook, Bake, Blend with Unflavored Protein PowderPure, Unflavored, GMO Free, 100% WHEY PROTEIN ISOLATE - a high-quality protein source providing 25g per serving to support muscle building and recoveryThe easy way to add high-quality protein into your preferred flavored beverages (hot or cold), smooth...
19. Spiralizer 5-Blade Vegetable Slicer, Strongest-and-Heaviest Spiral Slicer, Best Veggie Pasta Spaghetti Maker for Keto/Paleo/Gluten-Free, Comes with 4 Recipe Ebooks
Sentiment score: 1
Number of reviews: 5
Quality above all - stronger than ever – Spiralizer is the brand people have come to trust and rely on. Our new 3rd generation model is 30-35% stronger than any of the others on the market ! Our 420 high carbon cutlery grade stainless steel blades and stronger Ultra reinforced BPA free ABS make it...
20. Chicago Metallic Professional Non-Stick Muffin Top Pan, 15.75-Inch-by-11-Inch, Grey, Standard - 16640
Sentiment score: 4
Number of reviews: 5
BAKE THE PERFECT MUFFIN TOPS: This non stick muffin top pan has a shallow cup design that creates delicious muffin tops; each muffin well is 0.5 inches deep. This pan also bakes perfectly sized eggs, cookies for ice cream sandwiches, and small layer cakesPREMIUM QUALITY, DURABLE AND LONG LASTING: T...
I've been doing Keto since November...and I fucking LOVE dessert. My solution was to just make Keto Dessert!!
My goto is Ice Cream. It isn't identical to regular ice cream, but it is MUCH closer texture and taste wise than Halo Top.
You will need the following kitchen tools
A blender
An ice cream maker (either the frozen bowl ones, or a real one with a compressor will be fine.)
A spatula to move the ice cream from the beater between batches.
A spoon to eat your ice cream before it makes it into the freezer...
Ingredients!
OK so you can make a bunch of different flavors with this base recipe, the only thing that you change is the flavor of your IsoPure Zero Carb Protein
1 pint of Heavy Cream (yup the whole pint). I try to find things with 0 carbs listed, I feel that while it is rounding that allows them to list 0 (they aren't really 0) the ones that CAN list it as 0 will have fewer carbs in it when compared to the ones that list this is 1 gram per serving.
1 cup of Califia Farms 0 carb almond milk I have tried others...but this one gives the best texture.
1 tablespoon of Food Grade Glycerin Buy this online, it's expensive as fuck locally, this bottle will last a super long time. Locally near me it's 9 dollars for 4 ounces, SOOOOO much cheaper online.
1 cup of granulated splenda or granulated swerve (whichever you like better)
1 tablespoon of Psyllium Husk powder (not necessary but this gives an easy kick of fiber for 0 net carbs without affecting the taste noticeably)
1 scoop of Isopure Protein. This is what gives your flavor...the zero carb ones are perfect for this, and it gives a HUGE improvement towards the nutrition of the ice cream, and it makes the ice cream much more filling...to encourage you to eat a lot less.
I'm terrible...but there are at least a few days every week I eat Ice Cream for dinner (the metrics are quite close).
What you do is add the dry ingredients to your blender...then the wet ones...and blend them up. DO NOT BLEND THIS TOO MUCH. If you overblend this, the heavy cream will separate into butter. If that happens you need to put the whole thing onto the stove and GENTLY heat it and use a stick blender to re-emulsify the butter fat back into the ice cream.
Then load the whole thing into your ice cream maker in batches and let it run (seriously that's it).
Enjoy your keto ice cream!! The directions may sound hard, but once you have made it a couple times, you can get a batch ready and into your ice cream maker in like 6 or 7 minutes, and then the time required will depend on your actual ice cream maker.
I am EXTRA lazy so I premix the dry ingredients and keep them in tupperware (I told you...I eat a lot of ice cream). I just then dump the dry ingredients into my blender and then add the wet ones.
It will take a bit longer than most ice cream to harden, probably around 24 hours if you have a normal freezer, certainly faster if you have one of those nifty sub-zero ones, but it won't get rock hard like the Halo Top stuff does, and the texture (provided you did a good job mixing) will not be weird either.
So this was a really fun experiment my mom and I made after finding some Shiritaki Miracle Noodles in rice form at the grocery store. I've used Shiritaki noodles many times, and have always had an issue with the texture, but cut into this shape, I liked them much better.
Ingredients:
2 large eggs
Kosher salt
2 tablespoons vegetable oil
1 1/2 tablespoons soy sauce
1 teaspoon sesame oil
1 teaspoon minced ginger
1/2 cup salad or baby shrimp (use bigger if you prefer, I just think these are cute!)
1/2 cup frozen peas and carrots (or any other veggie you'd like, really)
1 8-ounce package of Shiritaki Miracle "Rice"
Anything else you'd like, such as bean sprouts or water chestnuts. Mine had bamboo shoots.
To begin, you have to rinse the fishy-smelling water out of your rice. They're small, so a normal colander might not work, I ended up using a flour sieve. I hope you aren't too eco-friendly, because you should spend at least 10 minutes rinsing them. Hot water is the best to get the smell out quickly. Once you can smell absolutely NO fishiness, lay them out on several paper towels and let them dry as much as possible.
While they dry, whisk the 2 eggs and add a pinch of kosher salt to them. Heat 1 tablespoon vegetable oil in a large pan over medium-high heat. Add the eggs and cook, without stirring, until almost set, about one minute. Flip the egg pancake with a rubber spatula and cook until just set on the other side, about 30 seconds. (This is to get flat little strips, if this is too much work just scramble eggs as you normally would.) Transfer to a cutting board and cut into thin strips.
Now, throw your rice into a dry , large skillet and cook it on medium high heat, spreading it flat. Cook it 5-7 minutes, or until it has mostly stopped steaming and the rice looks less shiny, more dull. This is to get ALL of the moisture out. Scoop your rice out of the pan.
Combine the soy sauce, sesame oil, ginger, 1 tablespoon water. Heat the remaining 1 tablespoon vegetable oil in the same skillet over high heat. Add the shrimp and vegetables until almost cooked through. Since both of mine were pre-cooked and frozen, this took only about 2 minutes. Add your rice back in, along with your egg and any other toppings. Finally, add in the sauce and stir-fry until warmed through.
Tada! Next time, to make it easier, I might just throw the veggies and shrimp in on top of the rice, but I was worried about overcooking the rice. I'm not sure it can be overcooked, though. Anyyway, I had a lot of fun playing around with this, so thanks for reading. Any advice on how to write recipes more succinctly is appreciated. :P
Man, I am proud of myself for this one. First, let me specify once again: This is a large, blueberry scone that is only 100 calories and 3 grams net carbs. It's also only 4 (or 5) ingredients, and it's the easiest thing in the world to make.
First and foremost, the star of the show here is carbquik. I don't know why this stuff doesn't pop up in this sub more often. Look, I love almond flour and bread that actually tastes like eggs as much as the next guy, but when I'm truly craving a flour substitute, this stuff is the real deal. Assuming they aren't grossly lying about the carb content here, this is the way to go when replicating anything "bread".
Here's the recipe:
Then just mix all that shit together. You can knead it a little if you want, it's not super important. Then cook at 350 for 15 minutes or so, just until it starts getting brown on top. I actually cook mine in an air frier, so I'm not 100% sure how that translates to a standard oven.
But dayum. Not only does this taste great, but it's right around 100 calories and only 3 net carbs. Ridiculous. Goes super well with tea or coffee.
Enjoy, keto friends.
Here goes the recipe - my husband said they’re a good dupe for McGriddles, I’ve never had a McGriddle so I can’t confirm, but they’re definitely a good stand in for a breakfast sandwich.
Waffle Ingredients:
1 large egg
1/2 cup almond flour
2 tbsp erithrytol
1/2 tsp gluten-free baking powder
1/4 tsp sea salt
2 tbsp butter
1/4 cup almond milk
1/2 tsp vanilla extract
2 tbsp almond butter
Waffle Instructions:
Sandwich:
6 6” strips of bacon
1 fried egg (I break the yolk)
1 thin slice of tomato
1 tbsp of miracle whip mixed with a bit of Frank’s Red Hot, spread on the waffle
Bonus: I ordered this mini waffle maker on Amazon because of a post by u/Lunaloveshagrid and it’s amazing.
According to carb manager, meal comes in at 9g net carbs, 63g fat, 36g of protein.
Created by a Nanaimo bar loving Canadian, who has scoured cities far and wide for the best of the best, and bullied grandmas nationally for their sacred recipes.
103 Cal per bomb (makes 18)
Ingredients
Kitchen Stuff
Instructions
1. Chocolate Top
2. Custard Middle
3. Coconut Bottom
Wow this got wordy! I'm gonna put a little TL;DR at the top here for easy reference:
Pork shoulder blade roasts or steaks are relatively cheap compared to other meat, are delicious and are great for keto. Chicken thighs are also fantastic. I use Nu-Salt in everything to make sure I get more potassium. I sweeten most things with Ez-Sweetz. I explain in more detail how I use the pork shoulder and the chicken breasts below.
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I buy pork shoulder blade steaks, because they're relatively cheap and have lots of fat, which helps me with my ratios, and they're delicious. I cut them into manageable portions and cook them up for breakfast most mornings (I learned to cook them the way Gordon Ramsay does in this video, ignore the sweet and sour peppers he also cooks as they are loaded with carbs, amd go easy on the garlic, but this is a great way to cook pork chops), it's absolutely fantastic. Not so good if you're also watching your calories, but pork shoulder is a really tasty, really cheap cut of meat.
Anyway, my go-to breakfast is usually a portion of pork shoulder blade steak, about 6 small frozen brussels sprouts microwaved on a plate under a bowl for four minutes with butter, salt and pepper, and a couple of eggs fried up on the side.
Also chicken thighs, which I lay in 13x9 baking pan, sprinkle salt, pepper, rosemary and other delicous stuff over them, cover in foil and bake it for about an hour at 350... LEt it cool, remove the bones (keep the skin and fat in there, just chop it and mix it all together) and then you've got chicken to use in stuff. It's very fatty, but again, that's part of maintaining the keto ratio. I usually will portion that out into zipper-seal sandwich bags, about 200g in each bag, and freeze it. Then I use it to make quick lunches, I mix one portion with about 200g of broccoli or green beans and about 20g of cheese, add seasoning, and freeze it in a microwaveable container.
Aside from that, I always keep some potassium salt (I use Nu-Salt, which is carried in my local grocery store near the salt) on hand to help make sure I am getting enough potassium, I add some to anything I add salt to. Be aware, by itself it tastes just awful... But if you feel like you need some extra potassium, it does the trick. I always use extra if I am getting back into keto after cheating.
My go-to sweetener of choice is Ez-Sweetz, it just makes stuff sweeter without adding any other flavors (I tried stevia and it just was not good in my coffee), and one drop of the stuff is equivalent to 1 teaspoon of sugar. I haven't ever seen it in a store, but you can get it from amazon.
Ingredients:
Instructions:
Put olive oil, onion, and chicken into large pan on the stove. Cook until the chicken is no longer pink on the outside. Add garlic and cook for another minute or so. Add every other ingredient and bring to a boil. Reduce heat slightly and let cook uncovered for 20 minutes or so.
Tweaks:
You can increase the amount of cheese in the recipe to help thicken the sauce a little. You can also top with more cheese or sour cream after serving.
I didn't have any jalapeno or other peppers on hand but you can definitely add them in for extra heat. Speaking of heat, this chili does have a bit of a kick to it so if you're sensitive to spice just leave out or reduce the amount of Cayenne Pepper.
Finally, you could serve with pork rinds or something if you wish to have a crunch.
Nutrition:
Makes about 11 cups of food, which I estimate to be about 6 servings (I took about 1 cup out to eat. Ended up going back for seconds)
If they like Pasta so much, try making some Zucchini noodles. They taste great with most of the sauces that go on normal pasta. I personally love making keto Alfredo sauce for mine. And for $11, The Veggetti is an awesome little tool for making them.
They cook up in a few minutes in some butter and taste fantastic. So you can make it for yourself and still share in the "pasta" with the rest of the house. Plus, if they're vegetarians too, maybe you'll turn them on to something new.
Many people are on the fence about this product, but Carbquik Baking Mix makes pretty solid biscuits. They’re a little crumbly/salty, but when you make them with cheese and garlic butter on top (like Red Lobster) they’re fantastic!
I enjoy the mix for pancakes and mug cakes too, I’ve also made a pseudo “pie crust” topping for chicken pot pie that worked well.
Easy one here...
Purchase a Veggetti spiral vegetable slicer or something like it and some zucchini's. Wash everything first then use the veggetti to make vegetable spaghetti basically. Just make sure you dry off the "Spaghetti" really well as it tends to hold lots of moisture in my experience. Then i honestly just drench mine with a meaty tomato sauce. Its sooo good and you dont even notice its not real spaghetti when its drenched in sauce.
The other thing my wife and I just experimented with this week was "Collard Green Enchiladas". Basically find a great enchilada recipe and sub out the flour wrap with some fresh whole collard green leaves. Again the key here is to keep things saucey and cheesy and you wont even really be able to tell your eating green vegetables.
Definitely get a crockpot. We routinely make pot's of chili on the weekend or cuts of meat to use for lunches during the week. Also my food processor has become one the most used items in my kitchen...lol.
Something else I recommend are whoopi pans I use these routinely with my basic bread recipe.
By basic bread I mean it can easily be altered to be used in different ways. I've added Parmesan and garlic to make it a garlic bread, I've added vanilla and cinnamon to make it more like a pancake.
Directions
The whoopi pans make them the perfect size for sandwhiches or hamburgers.
Anyway I hope this helps :)
Recipe :
2 cups shredded mozzarella cheese
3/4 cup Isopure Zero Carb Whey Protein Isolate
2 Tbsp Flax/Chai Seed Ground Mix
A non-measured amount of (to taste) :
Chicken Bouillon, Garlic Powder, Onion Powder
Preheat oven to 325F
​
I melted the mozzarella in the microwave, mixed in all other ingredients with a spatula. I put 'dough' in-between 2 pieces of parchment paper (see, I learned my lesson from the pizza dough). I rolled it out as thin as I could with a wine bottle (because I could not find my rolling pin...... don't judge me). I cut dough into triangle shapes and placed cut outs on a parchment lined sheet tray. I put them in the oven for about 8-10 mins, turning half way.
I ended up making 2 batches. The first was too thick, and tasted very powdery for my liking.. so my mom took those. The thinner the better they are. I ate them with some guacamole from Whole Foods. They were pretty good, but I can't wait to find my rolling pin to try to get them a bit thinner.
With the ingredients I used, the only real carbs are from the mozzarella cheese.Everything else was <1 carb.
The recipe I was going off of is from Sugar Free Londoner (I changed the recipe to use the things I had in my kitchen rather than buying something new. We all know keto can be expensive at time.)
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Edit : Words.
Edit 2 : This is the Protein Powder I used, and I purchased it through amazon.
This is the Fried Chicken Recipe I originally purchased it for.; I used it to make chicken cutlets for chicken parm, which was absolutely delicious and my non-keto SO did not know the difference.
Erythritol is what I tend to use, Swerve has a powdered Erythritol as well which works great for baking recipes. I usually use Pyure because it is available at Wal-Mart (I have to get Swerve on Amazon). There are several kinds of Pyure (same as Truvia). Some are just Stevia, but the one I use is a Stevia and Erythritol blend and I like it. That being said, it all depends on what you are cooking. If it is a hot recipe, such as hot tea or something, that will bring out the aftertaste of stevia more than something cold. I've also heard that Monk Fruit is really good too, but it is very expensive if it isn't blended with any other sweeteners. I've had a Monk Fruit/Erythritol blend and it was good.
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Here are some of the ones I use regularly:
So Nourished Monk Fruit/Erythritol Blend: https://www.amazon.com/dp/B077VSBDGL/ref=cm_sw_em_r_mt_dp_U_CYPUCbJ7N5FCX
Swerve Erythritol Confectioners: https://www.amazon.com/Swerve-Sweetener-Confectioners-12-oz/dp/B0079OYIFS/ref=sr_1_13?crid=T1SKBWPHR4CJ&keywords=erythritol+sweetener&qid=1555733696&s=gateway&sprefix=ery%2Caps%2C142&sr=8-13
Pyure Stevia/Erythritol Blend: https://www.amazon.com/dp/B00NI2CTB0/ref=cm_sw_em_r_mt_dp_U_u1PUCbPBTX0G7
I made keto Louisiana "red beans" and "rice" with sausage! Sorry for the low picture quality. The recipe is a bit involved, but I like my keto meals with some complexity.
-1/2 onion, diced
-1/2 red or green bell pepper, diced
-1 jalapeño pepper, cored, seeded, & minced (optional)
-2 cloves garlic, minced
-1lb cooked smoked sausage links, sliced (I found a brand that has 1 carb per link. You could also use shrimp and/or chicken)
-1 cup chicken broth (or water + bouillon)
-15oz can black soy beans, drained and rinsed (I used these https://www.amazon.com/Eden-Organic-Black-Beans-15-Ounce/dp/B000GZS9Q6 )
-1 bay leaf
-1/4 tsp cayenne pepper
-1/2 tsp dried thyme
-1/4 tsp dried sage
-2 tsp dried parsley
-1 tsp Cajun or Creole seasoning (like Tony C's)
-Salt & pepper to taste
-24oz riced cauliflower (I used 2x 12oz bags of the frozen Trader Joe's brand)
-Avocado oil, butter, or lard for sautéing
-Xanthan gum (optional)
Yield: 4 servings @ 8g net carbs each (would only be 6g net carbs if you use a zero-carb meat/protein. You could cut another 1-2 carbs per serving if you leave out the onions & peppers, but it would definitely change the overall taste.)
Rice is very starchy, and since its grown not made, you can't make it out of something else to make it low carb so out of luck there.
As for noodles there have been some lower carb noodles, made with not sure what but probably at least partly soy. The ones I'd tried were horrible. They simultaneously tasted on the inside like pasta that hadn't cooked long enough and on the outside like pasta that had cooked too long and they were sticky. There was dreamfields pasta that tasted just like regular pasta and had the full carbs of regular pasta but don't count these carbs for some reason that is never explained very well and I believe was proven not to actually cut the effective carbs. Recently I've heard of but not tried miracle noodles. They come in rice too, but if they're made out of something else than its not rice anymore than cauliflower is so I suppose its probably like pasta made into rice shape. They're kindof expensive and I'm a bit wary of things like this that claim to be zero calories.
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Course Dessert
Cuisine American
Calories 344 kcal
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
INGREDIENTS
Pecan Crust
Cream Cheese Layer
Chocolate Layer - Option 1 (Old Version)
Chocolate Layer - Option 2 (New Version)
Whipped Cream Layer
INSTRUCTIONS
Crust
Cream Cheese Layer
Chocolate Layer - Option 1 (old version, like pudding)
Chocolate Layer - Option 2 (new version, faster)
Whipped Cream Layer
Pillowy soft on the inside, delicious all the way through. Mmm....buns.....
Ninja edit: these are meant to be burger/sandwich buns, but if you want dinner rolls, feel free to cut them into 8 or 10 pieces instead. Also, if you prefer seeded buns, brush the tops with an egg wash right before baking and then sprinkle the seeds on top.
Ingredients:
14 g whey protein isolate (source)
57g carbalose (source) Also, this is the lowest carb version available. Do NOT use carbquick))
118g resistant wheat starch (source)
42g vital wheat gluten (source)
.5 tsp xanthan gum (source)
.75tsp salt
2 eggs, at room temperature
2 tbsp butter, cut into small pieces, at room temperature
3 tbsp sour cream, at room temperature
.5c warm water
.5 tsp syrup (corn syrup, maple syrup, or honey will do)
2tsp instant yeast
Note: if you are new to keto breads, a high carb syrup is used to feed the yeast. Don’t panic! It gets eaten by the yeast and turned into tasty yeast farts. None of it remains.
The method:
Mix together the dry ingredients in a bowl, except the yeast.
In the bowl of a stand mixer (or other bowl), combine the water, syrup, and yeast. Use the paddle attachment, but keep the dough hook around, you’ll need it later. Turn on the mixer for a few seconds to dissolve the syrup, but don’t worry if there’s clumps in the yeast. Add in the eggs and sour cream, and turn on the mixer again to combine. Don’t worry again about clumps of yeast, clumps gonna clump.
Sift the dry ingredients into the bowl, then turn on the mixer again, medium speed. After about a minute things should be coming together. At this point, start adding in the butter, a piece at a time, letting each piece get mostly incorporated before adding the next (10-30 seconds between each addition). This goes much quicker when the butter is soft, so it’s important to not skip that step.
Let the mixer run for about a minute after the last bit of buttery goodness, then scrape down the sides. Switch to the hook, and run the mixer for about 6 minutes. The dough should be soft and not particularly sticky (it may stick to your hands, but will come free with little effort). If it’s too sticky, try kneading it with the hook for a bit longer before you try adding more flour.
Once the kneading has been done, place the dough into an oiled bowl, turning it to coat, cover the bowl, and let it rise until it’s nearly double. It happens quickly – for me it’s usually about 20-30 minutes. Dump the dough out on a work surface and divide into 6 portions. Shape those portions into flattish balls, tucking and pinching the dough on the bottom if needed.
Place the dough balls on a baking sheet covered with a silicone mat or parchment, setting them about ½” apart. Let them rise again until nearly double, again about 20-ish minutes for me (YMMV). Meanwhile, preheat your oven to 375, and when they’re ready bake them for 20-25 minutes. Let them cool before cutting them open. Then do cut them open and stuff them with deliciousness!
Nutrition per bun: 212 cal/7.2g fat/14.5g protein/21.4g carbs/17.4g fiber/4g net carbs
Miracle noodle makes a 'rice' that's like little balls of shirataki. My GF loves them cuz they soak up sauce and you don't even need to chew lol
https://www.amazon.com/Miracle-Noodle-Gluten-Shirataki-8-Ounce/dp/B00BP36S7U
Thank you for doing this! I've been meaning to ask the Keto Reddit for recipes for Thanksgiving.
Another thing you can use for biscuits is buying Carbquik on amazon. It's amazing! I love using it to make anything "bread" related.
https://www.amazon.com/gp/aw/d/B005YVU6FY/ref=sxts1_a_it?ie=UTF8&amp;qid=1479681172&amp;sr=1
Explore Asian makes a fettuccine substitute made out of mung bean flour that's quite good (they make other stuff, but this is the only one I like: http://www.amazon.com/Explore-Asian-Fettuccini-Organic-Edamame/dp/B004UB9P38). Higher than I like in carbs, so you have to plan for it, but it's also high in protein, making it easy to hit your macro.
If interested also check out black soy beans (link)
I use them in my chili all the time and work out very well.
You could also try cutting out the diced tomatos and add in a jar of salsa. That's another thing I do for my chili with great success.
I use to make this me and my gf would take forever to do it we now use
Carbquik Baking Biscuit Mix
Carbquik Baking Biscuit Mix (48oz) https://www.amazon.com/dp/B005YVU6FY/ref=cm_sw_r_cp_api_i_UV1RDbNWRPNAM
Way better and super easy thought I share
I bought mine from Earth Fare, but I am sure that Whole Foods or those places would also carry it. If you want to buy online, amazon sells it too. http://www.amazon.com/Bobs-Red-Mill-Xanthan-8-Ounce/dp/B0013JJZWG/ref=sr_1_2?ie=UTF8&amp;qid=1369398575&amp;sr=8-2&amp;keywords=xanthan+gum That is the brand I bought,but I am not sure if that is the best one or not.
Have you ever tried shirataki rice? I find it's fairly close to rice and it's carb free
Example: Miracle Noodle Zero Carb, Gluten Free Shirataki Rice, 8-Ounce (Pack of 6) https://www.amazon.com/dp/B00BP36S7U/ref=cm_sw_r_cp_api_px69yb423Q8QY
I haven't tried it yet, but I got this shirataki rice in a variety pack thinking I would see what kind of sushi it makes:
https://www.amazon.com/Miracle-Noodle-Gluten-Shirataki-8-Ounce/dp/B00BP36S7U?th=1
Not sure if it's going to work out, but the noodle versions were awesome and pretty much just absorbed the flavors around them, so I'm hoping the rice works out for this.
I bought a Vegetti Spiral Vegetable Slicer (it's like 1/3 the cost of a spiralizer, and takes up 1/8th the space). I use this wonderful device almost every day. It really helps fulfill that pasta craving, and you can experiment with fun sauces to put on the noodles. You can make a quick lunch by sautéing some meat and veggies, toss the noodles in and you're done.
My advice (especially for soupy recipes like the chicken noodle soup), is to put the noodles in just before you serve. They will stay firm that way. Otherwise the noodles will continually cook down and get more mushy.
Also, make sure you cut the noodles to a manageable size. Otherwise it will just make one giant, 10' long noodle... which is weird and annoying.
At home I do magic noodles.
Better Than Noodles, Organic, Vegan, Gluten-Free, Non-GMO, Konjac, Shirataki Noodles 11oz. (6 pack/66 oz.) https://www.amazon.com/dp/B01DAKN9SG/ref=cm_sw_r_cp_tai_kZpwCbY9K2ABG
Or: Miracle Noodle Zero Carb, Gluten Free Shirataki Pasta and Rice, 6 bag Variety Pack, 44 ounces (Includes: 2 Shirataki Angel Hair, 2 Shirataki Rice and 2 Shirataki Fettuccini) https://www.amazon.com/dp/B00BTMDALO/ref=cm_sw_r_cp_tai_L0pwCbG6MHM00
Which is definitely fine sometimes, but it doesn't have to be a complicated recreation for every meal.
This has been my favorite thing to use during recreations. I've made pancakes, biscuits, pizza crusts and breaded chicken with this stuff. Would recommend (am recommending?),
this one actually but I'm sure any 100% whey protein isolate should work. I really, really like how fine this one is though. Same dry, fine texture as flour (and 0g carbs)
I used Betty Crocker's recipe as a starting point. All I did was sub Carbquik for Bisquik and heavy whipping cream for milk.
Keto Sausage Cheese Balls
Original Bisquick™Carbquik mixInstructions: Mix everything together well. Roll into balls about one inch in diameter. Bake at 350 F for 30 minutes. (I was able to mix, roll, and freeze them at home. I baked them at work in the toaster oven from frozen and they came out fine! They taste very much like the original recipe which I've had several times now.)
Makes about 100. Betty says 102. I got 93.
Nutritional Info per ball: 58 calories per ball. 5 g of fat. 4 g protein. 1 g net carb.
Note: I had 13 on my plate. This was way too much. These are an indulgent treat. I usually bring these to parties and the like, but I was so excited to use the Carbquik which I got this week. I'm keeping the rest frozen for until I have guests over.
There's r/snackexchange ....in the US we can get bags of "un-puffed" (idk how else to describe lol) pork skins that you microwave for $1 usd, they're just like making microwave popcorn! Maybe you can see if someone is willing to send you some? Not sure if they're available this way on amazon for you, idk how that works, just trying to be helpful :)
EDIT: link for said pork rinds
I've heard great things about http://www.amazon.com/Paderno-World-Cuisine-A4982799-Tri-Blade/dp/B0007Y9WHQ/ref=sr_1_1?ie=UTF8&amp;qid=1375330057&amp;sr=8-1&amp;keywords=spirooli and its cheaper. I just use a cheap Hand held peeler.
Bump! because...
Although the seller has caught on to the sudden demand for black bean noodles on Amazon (£37? runs fast away), the others - mung bean fettucine and soybean spaghetti (this one has a weird picture of dog food for some reason) are still £18! Both have only 6 carbs each, only one more than the black bean noodles, and just as much protein!
So do not be alarmed, ladies and gentleketoes, for help is at hand!
gallops away
That sounds great. I'm gonna try ordering this and trying it in both recipes. http://www.amazon.com/Now-Foods-Psyllium-Powder-24-Ounce/dp/B002RWUNYM/ref=sr_sp-atf_title_1_1?ie=UTF8&amp;qid=1407251246&amp;sr=8-1&amp;keywords=psyllium+husk+powder
I also realized i misspelled recipes in the title.....posting late causes some issues haha.
They don't make good baked beans, but black soy beans are low carb and pretty darn good. Not sure if the carb count is in the link, but they are low carb. Source: We did a super low carb diet under a doctor's supervision for my daughter to try to control her seizures https://www.amazon.com/gp/aw/d/B000GZS9Q6/ref=cm_cr_arp_mb_bdcrb_top?ie=UTF8
Edit to add the nutritional label I found online http://www.edenfoods.com/store/images/products/nlea/103050.gif
yup I bought https://www.amazon.com/Paderno-World-Cuisine-A4982799-Tri-Blade/dp/B0007Y9WHQ/ref=sr_1_5?s=kitchen&amp;ie=UTF8&amp;qid=1480355729&amp;sr=1-5&amp;keywords=spiralizer
But I don't like it-I'm going for a handheld next time it seems like it'd be easier to clean and less cumbersome.
I just made this for the first time today, and it's pretty good. I didn't blend the chia seeds and this was my first time eating any kind of chia: the consistency didn't bother me. Make it the night before in small plastic containers and just grab one to go with a spoon when you head out in the morning.
http://ketodietapp.com/Blog/post/2014/12/18/Chocolate-Chia-Pudding
I also often make these (with Carbquik) on Sundays, keep them in the fridge during the week and heat up 2-3 of them in the microwave (~30-45 seconds) while I'm making my coffee and then eat them off a napkin in the car on the way to work:
http://www.plainchicken.com/2011/09/cream-cheese-sausage-balls-football.html
Liquid sucralose is pretty versatile and most likely the cheapest per equivalent sweetness: http://www.amazon.co.uk/EZ-Sweetz-2oz-Sucralose-Sweetener-Servings/dp/B002MO765O/ref=sr_1_9?ie=UTF8&amp;qid=1410817492&amp;sr=8-9&amp;keywords=sucralose
This was my first time trying them and I only tried the rice version. As far as I know they’re keto friendly. They’re pretty much pure fiber. I can’t say the added much in the way of flavor, they were there basically to soak up the sauce on my plate.
I bought these.
https://www.amazon.com/gp/product/B00BTMDALO/ref=ppx_yo_dt_b_asin_title_o00__o00_s00?ie=UTF8&amp;th=1
I get the Isopure Zero Carb from Amazon. Their "Subscribe and Save" is usually the lowest price I can find, and they have a lot of different flavors and sizes.
I have a very strong tasting grated Parmesan cheese, so if I want a less strong flavor, I cut it in half and then added:
I use a large "muffin top" pan...it helps keep them consistent... they bake better that way.
https://www.amazon.com/d/Muffin-Cupcake-Pans/Chicago-Metallic-Professional-Non-Stick-15-75-Inch/B003YKGRBY
I'm using this one that someone linked to a few weeks ago. Easy to setup and use and dishwasher friendly.
http://www.amazon.com/Paderno-World-Cuisine-A4982799-Tri-Blade/dp/B0007Y9WHQ/ref=sr_1_1?s=kitchen&amp;ie=UTF8&amp;qid=1410276415&amp;sr=1-1&amp;keywords=spiralizer
I just nuke the noodles for 2.5 minutes on high.
These are not bad. The noodle texture is much more noodle like than shirataki, almost like an egg noodle. There is a bit of carbs in them, but definitely manageable. You should still be able to hit your macros.
It's a non-calories thickener. It's actually used in a lot of everyday products but for keto it's perfect as a sub for flour when thickening sauces and gravies.
Edit: http://www.amazon.com/Bobs-Red-Mill-Xanthan-8-Ounce/dp/B0013JJZWG/ref=sr_1_3?ie=UTF8&amp;qid=1415643296&amp;sr=8-3&amp;keywords=xanthan+gum
I use muffin top pans for hamburger buns and they work great.
Sharing link via phone, hopefully it doesn't break! https://www.amazon.com/dp/B00BTMDALO/ref=cm_sw_r_cp_apa_i_-Z7zDbYJQ0V6W
Here you go! Comes in different colors, I have the mini griddle, too - it’s great for eggs!
Not really, and it's FANTASTIC for so many recipes because of how it works
Now Foods Psyllium Husk Powder, 24-Ounce https://www.amazon.com/dp/B002RWUNYM/ref=cm_sw_r_cp_apa_K5zyxb1NNSTEY
Ill put raw shredded cabbage into hot broth. The heat of the broth wilts the "noodles" ah bit. Zoodles work very well too. This helps with zoodles a lot! you can also get it a store that have as seen areas like Walmart. There are also noodles out there called
Nasoya Pasta Zero Plus usually in the fridge section of grocery store by the tofu. I have never used them but i like the may match the mouth feel of the noodles in Pho.
EDIT: Not sure if this will be seen but thought i'd add it any way. I recently made chicken noodle soup using cabbage instead of noodles and I was shocked at how much the cabbage mimicked noodles and tasted like campbells.
I use the paderno spiralizer. It has been a great tool! I use it all the time.
http://smile.amazon.com/Paderno-World-Cuisine-A4982799-Tri-Blade/dp/B0007Y9WHQ/ref=sr_1_2?ie=UTF8&amp;qid=1420673833&amp;sr=8-2&amp;keywords=paderno+vegetable+spiralizer
Do you have Bisquick in the UK? Bisquick is a biscuit/pancake mix in the US, and CarbQuick is a low-carb version of it. It is an excellent low-carb product! Here are some links for you. Maybe someone reading this in the UK can tell you if it is available there.
https://www.amazon.com/Carbquik-Baking-Mix-lb-box/dp/B005YVU6FY?th=1
http://www.tovaindustries.com/carbalose/page1.html
Here is the recipe and source this video is derived from: https://www.wholesomeyum.com/recipes/low-carb-bagels-with-almond-flour-keto-gluten-free-5-ingredients/
INGREDIENTS
*Click on the underlined text below to buy ingredients!
INSTRUCTIONS
NOTES:a) It's very important for the dough to be completely uniform before proceeding to the next step. You shouldn't have pieces of cheese separate from areas of almond flour.
b) If you want to use a food processor or stand mixer, or if you have trouble with sticky dough, please check the tips in the post above!
Recipe
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I've tried multiple recipes for tortilla wraps, and this held up the best. I make a batch every week or so and use it to make turkey wraps for lunch every day.
Vegetti is where it's at
I just got one the other day and I'm in love with it.
$9.99 in freedom land
Have you tried Miracle noodles yet?
Miracle Noodles Amazon
Link to $10 waffle maker: https://smile.amazon.com/dp/B010TCP3SC/
Just bought one, this seems like a great meal prep food
Ingredients
Instructions
Aaaaaaaaand they're in the oven.
Edit: It's not very often that I have all the ingredients to make something without having to make a trip to the store, including extras like blueberries. Aside from adding a half cup of fresh blueberries, I also added 1/2 teaspoon of almond extract. My choice of sweetener was EZ-Sweetz; I used 18 drops.
http://i.imgur.com/kXxWXc6.jpg
CarbQuik: https://www.amazon.com/Carbquik-Baking-Mix-lb-box/dp/B005YVU6FY?th=1
It's somewhat expensive, but I've gone through about 20 boxes in the last 3 years and they are my fav for days
I use [this one] (https://www.amazon.com/gp/aw/d/B00GRIR87M/ref=yo_ii_img?ie=UTF8&amp;psc=1) and am quite happy so far.
They have them at my local upscale grocery store. But it looks like they are easily available online
Link to Miracle Noodles for those who aren't aware: https://www.amazon.com/Miracle-Noodle-Shirataki-Variety-ounces/dp/B00BTMDALO/
Not noodles, but I like these ["Miracle Noodle Zero Carb, Gluten Free Shirataki Rice, 8-Ounce, (Pack of 6)"] (https://www.amazon.com/dp/B00BP36S7U/ref=cm_sw_r_cp_apa_sYTKAbTE2YV9R)
Helpful Kitchen Tools:
Baking sheet
Parchment paper or aluminum foil
Ingredients:
2 cups Carbquick
2 oz butter (diced)
1 cup sharp cheddar cheese (shredded)
¼ tsp garlic powder
¼ to ½ tsp salt
¼ cup heavy cream
¼ cup water (add more if necessary)
1 small jalapeno (diced with seeds removed)
6 strips of cooked bacon (coarsely chopped)
Ingredients
1.5 lbs Shrimp (<1g net carbs)
3 eggs (1.5g net carbs) - beaten
1/2 cup coconut flakes (4g net carbs) - ground or chopped
1/2 cup Carbquik (3g net carbs)
Salt and pepper to taste
~ 3 cups canola oil for frying. Can use other oils of course.
Steps
Peel/devein the shrimp while leaving the tail on
Add salt and pepper to coconut flakes to taste.We used 1tb each but found out it could have used more salt and pepper.
Preheat oil to 375 degrees fahrenheit
Coat shrimp in carbquick, then eggs, then carbquick again
Fry shrimp for 1-1.5 mins depending on size of shrimp
Pull shrimp out and place on some paper towels til the outside feels crispy
Coat shrimp in eggs and then the coconut flakes
Fry for another 2-3 mins, again depending on the size of shrimp
Total was ~8.5 net carbs for the ingredients. We didn't use up all the carbquick and coconut flakes so the actual net carbs are going to be less. Cocktail sauce had way too much sugar so we used Siracha as a replacement (~1g carb/tbs). Enjoy!
Have you tried [Lowrey's] (http://www.amazon.com/Lowreys-microwave-chicharrones-original-1-75-Ounce/dp/B000UPFWW6/ref=sr_1_1?ie=UTF8&amp;qid=1409055637&amp;sr=8-1&amp;keywords=pork+rinds)? They're salty enough that I use them as my main salt component in nachos and stuff, but I do like them enough. Maybe you'll find they're less salty than your brands.
I got you, fam.
That’s apparently the one all the cool kids are using. And the white one is $7.99.
Morning update. I’d like to play around with sweetening them up a bit, maybe with a touch of liquid Stevia. I want a McGriddle damnit. 🤣
Cook time for two was about the same time to cook two pieces of thick cut jalapeño bacon. I used mozzarella because I’m out of shredded cheddar and today is grocery day. Also didn’t have a slice of cheddar for my breakfast sandwich and seriously, I’m roughing it over here.
I'd like to know too!
I currently buy them off Amazon; pack of 6 for $16, so less than $2.75 each. At my local Ralph's they are almost twice that.
http://www.amazon.com/Miracle-Noodle-Shirataki-Rice-8-Ounce/dp/B00BP36S7U?ie=UTF8&amp;psc=1&amp;redirect=true&amp;ref_=oh_aui_detailpage_o02_s00
The one people are buying is $7.99 with free shipping.
https://smile.amazon.com/dp/B018QROXLK/?th=1
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Side note. The yeast will eat any of the sugar from the maple syrup or honey. I really do suggest visiting the website for a more detailed analysis https://www.gnom-gnom.com/gluten-free-paleo-keto-pizza-crust/ .
Dash Mini Waffle Maker
This is the most popular one in posts right now.
+1 to noodles from zucchini or yellow squash. I much prefer them to spaghetti squash. My spiralizer ( http://www.amazon.com/gp/aw/d/B0007Y9WHQ) has become one of my favorite kitchen tools.
Hell yes. SO MUCH BETTER THAN THE STORE BOUGHT ONES! http://www.amazon.com/Lowreys-microwave-chicharrones-original-1-75-Ounce/dp/B000UPFWW6/ref=sr_1_1?ie=UTF8&amp;qid=1453992178&amp;sr=8-1&amp;keywords=microwave+pork+rinds
In my opinion yes. It was not 'eggy' or 'cheesy' as I've heard others say, and the psyllium husk powder (the brand i used at least) did not have a 'funky' flavor to it.
Also a big part, as /u/sophiee said, the texture on these is spot on!
Ingredients
1 cup almond flour
¼ cup coconut flour
1 tbsp baking powder
2 tbsp granulated erythritol
¼ tsp salt
5 large eggs
¼ cup butter, melted
¼ cup heavy cream
3 tbsp water
butter for greasing pan
Instructions
The zero carb creamy vanilla has no carbs and 25g protein per serving. I've been thinking about getting a protein supplement anyway, this might be a great idea.
This is the one I bought. I really like it.
http://www.amazon.com/Paderno-World-Cuisine-A4982799-Tri-Blade/dp/B0007Y9WHQ
It's a kind of shirataki noodle. I believe it's made from an asian plant that is a water-soluble fiber. Pretty much zero calories and carbs, tasteless, and has no nutrition- but fills you up.
It comes in spaghetti, fettuccine, and some other "shapes". If you've ever had pad thai, the texture resembles those rice noodles rather than an italian pasta. These rice shaped ones remind me of boba pearls- kind of chewy. Here is a wikipedia link to shirataki and a link to amazon where I bought it:
https://en.wikipedia.org/wiki/Shirataki_noodles
http://www.amazon.com/gp/product/B00BP36S7U?keywords=miracle%20rice&amp;qid=1451428538&amp;ref_=sr_1_1&amp;sr=8-1
I am curious as well. I love to do pesto and "noodles" with zucchini and squash but making it by hand with a julienne slicer is a real pain in the ass.
I assume it's something like this? http://www.amazon.com/Paderno-World-Cuisine-A4982799-Tri-Blade/dp/B0007Y9WHQ/ref=sr_1_1?s=home-garden&amp;ie=UTF8&amp;qid=1412606786&amp;sr=1-1&amp;keywords=spiral+slicer
Gods work.
And here is is with the smile URL:
https://smile.amazon.com/dp/B018QROXLK
It's too heavy for me. It makes me feel like there is a brick in my stomach. I actually use St Josephs' Lavash for my crust and that actually works really well, but wanted to try and nail the cauli crust.
I use isopure zero carb. It's been good for me for the last 6 months. They have a ton of flavors, just make sure the one you pick is one of the zero carb ones. They have low carb isopure on the same page too.
Isopure Zero Carb Protein Powder, 100% Whey Protein Isolate, Flavor: Creamy Vanilla, 3 Pounds (Packaging May Vary) https://www.amazon.com/dp/B000E95HP0/ref=cm_sw_r_cp_apa_i_i6CdBbHYTZ3YH
Amazon sells the ones I use:
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https://www.amazon.com/Josephs-Lavash-Bread-Whole-Reduced/dp/B0079OUVF4/ref=sr_1_4?crid=1RJG2JAL3DWKY&keywords=josephs+lavash+bread&qid=1566831835&s=gateway&sprefix=josephs+lava%2Caps%2C201&sr=8-4
Most of the people in here are getting the $10 Dash ones on Amazon or at Target.
Here's a link https://www.amazon.com/Dash-Mini-Maker-Individual-Breakfast/dp/B018QROXLK/ref=sr_1_3?crid=3HC5ARZC5F0RU&keywords=dash+mini+waffle+maker+under+%2414&qid=1565965983&s=gateway&sprefix=das&sr=8-3
Have a look at Shirataki noodles.
Zero net carbs and hold the sauce marginally well. I'd experiment with them before you plan a big meal.
This one has been recommended to me and looks quite versatile. http://www.amazon.com/Paderno-World-Cuisine-A4982799-Tri-Blade/dp/B0007Y9WHQ/ref=zg_bs_289783_1
http://www.amazon.com/Chicago-Metallic-Non-Stick-Original-Muffin/dp/B003YKGRBY
Or search for other muffin top or whoopie pie pans.
FYI: I discovered these a few weeks ago, but I can't bring myself to pull the trigger and buy black soybeans without trying one can.
http://www.amazon.com/Eden-Organic-Black-Beans-15-Ounce/dp/B000GZS9Q6
This stuff?
5g a sheet, and a half sheet for this recipe. Not bad.
Although it says 8 total carbs and 3g of fiber. But then it says 4 net carbs. I assume they're rounding somewhere.
On Amazon:
https://www.amazon.com/dp/B004UB9P38/ref=cm_sw_r_sms_apa_i_KF.HDbBD134C5
Amazon- Powdered Swerve
https://www.amazon.com/dp/B0079OYIFS/ref=cm_sw_r_cp_awdb_t1_KMD7Ab0QTKYMK
The recipe calls for Swerve Confectioners. Here's a link to buy it from Amazon.
https://www.amazon.com/gp/aw/d/B0079OYIFS/ref=sxts_1_a_it?ie=UTF8&amp;qid=1519027397&amp;sr=1
Get the waffle maker, I got one in amazon for 10 dollars and changed my life.
chaffle maker
I got one off Amazon for 10$ https://www.amazon.com/Dash-Mini-Maker-Individual-Breakfast/dp/B018QROXLK/ref=mp_s_a_1_3?keywords=dash+mini+waffle+maker&amp;qid=1567037452&amp;s=gateway&amp;sprefix=dash+&amp;sr=8-3
Sorry for the crappy pic but I wasn't planning on posting this or taking a picture but they were so good I decided to share. The nug on the left is the protein isolate, the one on the right was just plain coconut flour since I was experimenting.
Ingredients:
Instructions:
Cut up chicken tenders into 3 "nugget size" pieces.
Beat the egg with a tablespoon of heavy cream.
Mix the whey protein with the salt and pepper (add additional spices if you'd like, I also threw in a little garlic and onion powder but didn't measure)
Dip the nugs in the egg, then in the protein, then into the oil. Cook until one side is brown then flip them. After the second side browns and the internal temp reaches 165F (might flip a few times to keep them from browning too much on one side) remove from the oil and place on a cooling rack.
https://smile.amazon.com/Lowreys-Bacon-Microwave-Chicharrones-Original/dp/B000UPFWW6/ref=sr_1_3_s_it?s=grocery&amp;ie=UTF8&amp;qid=1522143450&amp;sr=1-3&amp;keywords=pork+rinds
I've found that it can be very hit or miss as to whether or not all the rinds pop up like they should.
I buy them from Amazon, but they aren't prime eligible and you have to buy a whole dozen at once. I did it, though, because I use them in a lot of recipes: http://www.amazon.com/Eden-Organic-Black-Beans-15-Ounce/dp/B000GZS9Q6/ref=sr_1_1?ie=UTF8&amp;qid=1381764143&amp;sr=8-1&amp;keywords=black+soybeans+eden
http://www.amazon.com/Natures-Best-Perfect-Isopure-Vanilla/dp/B000E95HP0
You can get these at the dollar store where I'm at. Keto popcorn.
> microwaveable pork rinds
these?
For anyone wanting a direct comparison of Xanthan Gum to Guar Gum see here.
link?
I used EzSweetz! http://www.amazon.com/EZ-Sweetz-2oz-Liquid-Sweetener-Servings/dp/B002MO765O
BBQ Pulled Pork and “Cornbread” Waffles Yields 4 Servings
Macros Per Serving
556 Calories, 45.3g Fats, 5.7g Net Carbs, and 26.4g Protein
Step by Step Instructions (with pictures) & Full Macro Breakdown:
http://www.ruled.me/bbq-pulled-pork-and-cornbread-waffles/
6 pack for $27
Carbquik is an option. I haven't used it much but I think it has potential.
https://www.amazon.com/gp/aw/d/B005YVU6FY/ref=sxts_1_a_it?ie=UTF8&amp;qid=1522976168&amp;sr=1
the prodct info says 4
I actually found this works well for crust. Pretoast it (not too much).
Then make your own sauce.
Joseph's Lavash Bread Flax Oat Bran & Whole Wheat Reduced Carb - 4 Square Breads https://www.amazon.com/dp/B0079OUVF4/ref=cm_sw_r_sms_apa_i_0RiRDb7RE0FQ5
It is a replacement for confectioner sugar. I found a bag at my local health food store. I used the one made by Swerve! Here's a link!
Swerve Sweetener, Confectioners, 16 Ounce
https://www.amazon.com/dp/B0079OYIFS/ref=cm_sw_r_other_awd_ufFDwb43C6HVQ
Might consider trying confectioner style Swerve.
It's already "cooked". I just risne it, then pan fry it on a non-stick skillet to let some of the moisture evaporate.
This is what I buy:
https://www.amazon.ca/Miracle-Noodle-Gluten-Shirataki-8-Ounce/dp/B00BP36S7U/ref=mp_s_a_1_1_sspa?keywords=konjac+rice&amp;qid=1558399875&amp;s=gateway&amp;sprefix=konjac+ri&amp;sr=8-1-spons&amp;psc=1
Pork rinds and miracle noodles.
It's more about the size of the blade you use and not the size of the zucchini. If you look at this spiralizer you will see that it has different size blades for different size noodles.
Anyways, you can usually find smaller zucchinis if you go to a local co-op or look in the organic section of your grocery store.
It does take a little effort. But for a few dollars more you could use this one: https://www.amazon.com/Spiralizer-Tri-Blade-Vegetable-Strongest-Heaviest/dp/B00GRIR87M/ref=sr_1_5?s=kitchen&amp;ie=UTF8&amp;qid=1478633724&amp;sr=1-5&amp;keywords=spiralizer
> spiralizer
This spiralizer ?
I have a Spiralizer. The price has gone up a bit since I purchased it.
This is what I use https://www.amazon.com/Almond-Blanched-Anthonys-Tested-Gluten-Free/dp/B00IDLV6OM
1 serving is 2g net carbs (1/4 cup, 28g)
Which one is it? Is it this one? https://www.amazon.ca/Dash-Mini-Maker-Individual-Breakfast/dp/B010TCP3SC/ref=sr_1_39?crid=1ZF18TTSAZSH5&keywords=waffle+maker&qid=1565802472&s=gateway&sprefix=waffle+%2Caps%2C166&sr=8-39
this link took me to the flat griddle version instead. In case anyone else has the same issue,here is the waffle version.
this one?
I just measured it, and it’s 4”. I use the dash mini waffle maker that everyone has been talking about lately; you can find it here.
Edit: corrected link.
And here it is without u/petitveritas referral code now that they’ve deleted it.
Dash Mini Maker: The Mini Waffle Maker Machine for Individual Waffles, Paninis, Hash browns, & other on the go Breakfast, Lunch, or Snacks - White
https://www.amazon.com/dp/B018QROXLK
Edit: Attribution
https://smile.amazon.com/gp/aw/d/B018QROXLK?psc=1&amp;ref=ppx_pop_mob_b_asin_image
Note that the white version is $7.99. https://www.amazon.com/gp/product/B018QROXLK/ref=ppx_yo_dt_b_asin_title_o01_s00?ie=UTF8&psc=1
this is the one people are using for this recipe: https://www.amazon.com/Dash-Mini-Maker-Individual-Breakfast/dp/B018QROXLK?th=1
I misread the question and thought you were asking for the recipe for refrying. You can buy them in amazon https://www.amazon.com/Eden-Organic-Black-Beans-15-Ounce/dp/B000GZS9Q6
Low carb baking mix I found on Amazon. I've seen pretty mixed reviews on here but decided to try it for myself. The pancakes are the only things I've used it for but there was a chicken and dumplings recipe on the box and I'll be trying that for damn sure!
Carbquik Baking Biscuit Mix https://www.amazon.com/dp/B005YVU6FY/ref=cm_sw_r_cp_api_YCmQybV9VPBBC
2nd this also can get them off amazon Eden Organic Black Soy Beans, No Salt Added
It's a low net carb flour. I've used it for biscuits and pancakes and such.
I suspect this especially because he mentions using half.
I have something similar. Haven't used it for anything but different types of squash but for that job it works really well. The downside is that it is bulky so if your kitchen has limited space, it's another thing getting in the way.
I personally do not have the time nor the patience to blanch my own almonds. It requires that you take the skin off of each individual almond... that, I think, is insanity.
However, if you buy blanched almond slivers, and have the right kind of food processor or blender, you literally just dump and grind until you get enough flour.
So really it's just up to you and how much work you want to do.
I order mine on Amazon and I get Anthony's blanched almond flour.
I can justify the cost because I usually just use 3 tbsp at a time for "bread", or the occasional pizza which is only 85 grams. So a 2 lbs bag lasts a couple months.
http://www.amazon.com/Paderno-World-Cuisine-A4982799-Tri-Blade/dp/B0007Y9WHQ
http://www.amazon.com/Joyce-Chen-51-0662-Saladacco-Spiral/dp/B0000DDVYE/ref=sr_1_2?s=home-garden&amp;ie=UTF8&amp;qid=1404191939&amp;sr=1-2&amp;keywords=Joyce+Chen
I have both of those, and they've seen me through a year of raw veganism, three of paleo, and now entering into keto.
The first one is more versatile, but we've cut ourselves on the blades a few timesaver nd I think there's quite a bit of core waste. The second one is compact and makes finer pasta, but is a bitch to clean.