(Part 3) Top products from r/ketorecipes

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

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.

It’s not too late for Thanksgiving to make this classic! My 2018 pumpkin roll just passed quality assurance and taste testing of both ketoers and non-ketoers. It’s a family recipe that I modified. Trust me, this recipe is much easier than it appears. Here it is!

Cake:

3 eggs

1/4 c pyure

3/4 c almond flour

2/3 c pumpkin

1 tsp baking soda

2 tsp cinnamon

Filling:

1/4 c pyure (powdered)

8 oz cream cheese

4 tbsp butter

1 tsp vanilla


Instructions:
Mix together dry cake ingredients, then stir in the wet ingredients until blended.  Cut a piece of parchment paper to only cover the bottom of your jelly roll pan and place it in the pan. I use this pan. Grease the sides of your pan with crisco or butter. Pour batter into the pan, spread evenly, and bake at 375 for 10-12 minutes. 

Once the cake is done, let the cake cool on the stove for a couple minutes. Wearing gloves, carefully roll the cake into the parchment paper. Put it on a cooling rack or similar until fully cooled. If you don’t cool it fully, your filling will get hot and spill out, so wait!

Beat your cream cheese and butter well. Add your vanilla, beat again. Slowly beat in your sweetener of choice, tasting regularly to make sure you aren’t over sweetening.

Unroll your cooled cake, spread the filling on evenly, roll back up and chill. Cut into 1/2” to 1” slices and serve. Entire roll is 25 net carbs, but I suspect my almond flour macros are wrong (Anthony’s- they’re too good to be true). My pan is 9” wide, so 9 x 1” slices is 2.7g net carbs per slice.

Notes:
I use pyure which is an erythritol/stevia blend. It is very powerful and it is easy to use too much. It’s about double the sweetness of standard sweetener.

I use fresh pureed pumpkin, which isn’t hard to make and I can explain how I do it with a long neck pumpkin if you’d like. Canned is fine too. My wife’s family always used fresh and this recipe is modified from that one.

I used to do the tea towel/powdered sugar method, but believe me using the parchment is significantly easier!

For the filling I powdered my pyure using a coffee grinder.

Honestly, if you’re gonna make this and you have two pans, just make a double batch! Take one to a get together and keep one for yourself. They freeze well, I have used my foodsaver on them. As the foodsaver is sucking out air, stop it just as it sucks the rest of the air out or it will deflate your cake. Freeze, then thaw in your fridge for a day or so in the freezer bag.

If you aren’t an experienced baker and don’t know your keto sweeteners well, please make sure you taste as you go and add sweetener SLOWLY. Last year I made this with straight erythritol and being my first try at ketoing this recipe I screwed it up badly. Used way too much erythritol.

I’ve been sharing this a lot but I recommend buying these. They’re amazingly non stick and everything will just slide right off of them when done cooking and to wash as long as it’s right after cooking you can give it a good rinse and wipe it down and it’s clean. Much better than std parchment paper

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

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

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

I get mine in nice 1 kg bags from Amazon, but that's going to be specific to location (I live in the US at the moment). Hoosier Hill Farm is the brand I've gotten, and it's been great for me (it's also somewhere inbetween powdered and granulated, so it works well in all my recipes so far).

I think allulose's availability outside of the US and Canada is still a little tricky though, since it's relatively very new on the market.

Pickled onion recipe:

http://www.rickbayless.com/recipe/pickled-red-onions/

Marinade:

3/4 cup soy sauce

3/4 cup water

3 tablespoons rice vinegar

1/4 cup sukrin gold

2 tablespoons swerve

1 tablespoon black pepper

2 tablespoons sesame oil

1/4 cup minced garlic

1/2 red onion

3lbs flank steak

Mix all of the marinade ingredients together and add the steak. Marinate for 8-12 hours.

Take the meat out of the bag and shake off excess marinade. Place onto a screaming hot charcoal grill and cook until desired doneness. I went for a nice medium rare. Tent in foil and let rest for at least 10-15 minutes, then slice thinly across the grain.

Grab a low carb tortilla and add as much steak as you want, then some shredded napa cabbage and some of the pickled red onion. I drizzled it with this sriracha mayo. Enjoy your moment of nirvana and spiritual bliss because these are THAT good.

For my ingredients and amounts (very large tortilla):

37g protein

30g fat

19g carb

12g fiber

7 net carb

Since I'm a budget shopper, and had never owned an ice-cream machine before, I went and looked up all the different types. This one will make pretty much all you need it to (portion wise) and gets the job done just as good as any of the others I've seen on Amazon. If you're not going to be making ice cream all the time, it's relatively small, too, so you can put it away easily and store it.

I have this cookbook and it’s awesome!
Bacon & Butter: The Ultimate Ketogenic Diet Cookbook https://www.amazon.com/dp/1623155207/ref=cm_sw_r_cp_api_er32Ab1XTFBB3

The keto pancake recipe is delicious

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?).

Yes, it is - at the Amazon UK store! :)

You just change the .com to your local region which for the UK is .co.uk

Here is the link!

Keto Living Fat Fast - Amazon UK

The xanthan gum I picked up on Amazon, it was super cheap for a pretty large amount and a little goes a long way. You could check the gluten free or baking section of your local stores, but if you can't find it locally this one will last a lifetime for a pretty low price. Other than that, I got everything else at my local store. Liquid aminos are an alternative to soy sauce, so you may be able to substitute but I'm not sure the ratio difference. You may be able to find them either near the soy sauce, or next to the Apple cider vinegar.

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

In a pinch this is a great snack/meal and very easy to make.
Ingredients:

• 1 Large Tortilla Factory Tortilla (available on Amazon) 6 net gram per tortilla
  
  
• 2 Tablespoons of tomato sauce
  
  
• Handful of Mozarella
  
  
• Handful of Pepperoni Slices
  
  I used my air fryer to make this but you can easily do this in an oven. May take longer in an oven, I haven’t tried it out. Spread the sauce on the tortilla, sprinkle cheese on it, place pepperonis on top, set air fryer to 350 degrees F for 5 mins. Regular oven may need 5-10 mins. Total net carb is about 7-9 grams depending on the sauce you use.

Here is mine. Just a couple of improvements I've made since posting it:

If you use allulose as your sweetener (and some extra liquid sweetener of your choice to make up the 30% sweetness difference), it needs only about one fourth as much vodka and vanilla stirred in before churning.

I recommend Carbmaster milk over Half and Half, if you can find it near you, so you don't blow your calories out of the water (it's a bit lower in carbs too).

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

You can buy a pump sprayer and refill any time. Love mine.

https://www.amazon.com/dp/B00004SPZV/

Have you tried this? It is SO good. It is also cheaper in stores.

It is 90 calories, 10g fat, and <1g of carbs per tablespoon.

http://www.amazon.com/Lee-Kum-Kee-Sriracha-Ounce/dp/B00G9Y9UIE

This is the one I have. About $50. https://www.amazon.com/dp/B003KYSLMW/ref=twister_B01H1T6HTK?_encoding=UTF8&psc=1

You freeze the container and take it out when ready. Pretty easy. I think my problem was that for the first time I froze it in my cheapo garage freezer which doesn't seem to get as cold as my kitchen freezer. That, with perhaps a lower freezing temp due to all the oils made it not set the same as standard ice cream recipes.

Get the Cuisinart. I got the earlier ICE-21 version and I'm very happy with it. BEWARE - the bowl works with a freezing gel that will get ruined if you heat up the bowl or even wash it with hot water. It won't freeze again afterwards. So always clean it with cold tap water and never leave it next to a heat source.

Yep! They automatically go to warm after the time is up

https://www.amazon.com/dp/B004P2NG0K/ref=cm_sw_r_cp_api_ne7XAbQQ1ZXSH

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

1. In a large mixing bowl, sift together dry ingredients.
   
2. In a second mixing bowl, beat eggs together with butter, cream, and water.
   
3. Mix wet ingredients into dry ingredients until all lumps are dissolved.
   
4. Heat a skillet over medium heat. Grease with butter.
   
5. Scoop batter onto skillet in desired size. Flip when edges begin to brown.
   
6. Remove pancakes from pan and serve!

I don't think coconut flour has a strong coconut flavor, although others have complained about it. It is a hint sweeter (for lack of a better word) than other flours. Such things may vary by brand. I buy Anthony's Organic Coconut Flour from Amazon.

Amazon.com. Ordered this a couple of days ago. Prime is sweeeet.

http://www.amazon.com/Bobs-Red-Mill-16-Ounce-Packages/dp/B000EDG598

Far as I can tell, that's a good price.

Yeah it is, you just need to go to your specific country's Amazon site. e.g .ca

LPT: Whenever copy & pasting an amazon link you can delete everything after the / before "ref" The actual link is:

https://www.amazon.com/Hughes-Sugar-Free-Ketchup-Pack/dp/B0764MMC32/

Everything after ref, if i'm not mistaken, is just for Amazon to determine how you got to the page.

Artificial Sweeteners that are keto approved.

• Swerve
  
• Pyure

I tried to mimic a burrito from the local joint and came up with the following:

Ingredients:

1 High fiber wrap - https://www.amazon.ca/dp/B002QM98DA/ref=cm_sw_r_cp_api_i_4vevDb2WKNC3Y

1/3 cup Mexican cauliflower rice - https://www.wickedspatula.com/mexican-cauliflower-rice/

1/3 cup Refried black soy beans - https://lowcarbyum.com/low-carb-refried-black-soy-beans/

2 TBSP Guacamole

1/3 cup of ground hot Italian sausage

1/4 cup Shredded Extra Old Cheddar

2 TBSP Salsa - low Carb home made

2 TBSP Sour cream

Romaine Lettuce

Red Onion

Add all ingredients to wrap, roll it up, and enjoy!

Nutritional Info: 10g net carbs, 18g protein, 34g fat, 459 calories

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

Put it on a silicone cooking mat, and put a piece of cooking sprayed piece of parchment paper on top and flatten it out. Nothing will stick at all.

Check out a sushi bazooka. It looks like some cheesy "As Seen On TV" BS product, but I have one and I can verify it actually works... though I haven't done keto sushi with it.

LPT: you can tighten it up even more. All you really need is the dp (stands for detail page) and the ASIN (Amazon stock ID).

https://www.amazon.com/dp/B0764MMC32

Source: worked as a buyer at Amazon.

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 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.)

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.

Here's 4 lbs for $12.

Bacon & Butter: The Ultimate Ketogenic Diet Cookbook https://www.amazon.com/dp/1623155207/ref=cm_sw_r_cp_api_i_3RZmDbF6QV2VF

I use the recipe from Butter & Bacon (https://www.amazon.com/Bacon-Butter-Ultimate-Ketogenic-Cookbook/dp/1623155207) and add chorizo

Personally, I'd use Sriracha Mayo

http://amzn.com/B00004SPZV

Misto Olive Oil Sprayer. You can spray other stuff with it too I guess.

I got this one which claims to be 'finely ground'

Amazon.ca?

https://www.amazon.com/gp/aw/d/B0725GYNG6/ref=mp_s_a_1_3?ie=UTF8&qid=1521601943&sr=1-3&pi=AC_SX236_SY340_FMwebp_QL65&th=1&psc=1

Yes

Skin on, to retain the seasoning and add fat. This is the slowcooker I use

https://www.amazon.com/Hughes-Sugar-Free-Ketchup-Pack/dp/B0764MMC32/ref=mp_s_a_1_2_sspa?adgrpid=61500326612&hvadid=274698673821&hvdev=m&hvlocphy=9028734&hvnetw=g&hvpos=1t1&hvqmt=b&hvrand=10597232590453966034&hvtargid=kwd-342136369384&keywords=g+hughes+sugar+free+ketchup&qid=1555254635&s=gateway&sr=8-2-spons&psc=1&smid=AC264OBZBOWP4

Here's enough to last years.

https://www.amazon.ca/Tortilla-Factory-Large-Wheat-Tortillas/dp/B002QM98DA/ref=sr_1_1?ie=UTF8&qid=1483387215&sr=8-1&keywords=low+carb+tortilla

7 net carbs.

Walden's Pancake Syrup

> sushieze

one of these?

https://www.amazon.com/Bobs-Red-Mill-Super-Fine-16-ounce/dp/B000EDG598#immersive-view_1524959631369

This is what I bought and the packages say 1/4c serving has 3 net carbs. I’m not sure why the packages on their site are different, but I use this flour frequently without any issues.

And for those of us who can’t roll sushi for shit, this thing was a GAME! CHANGER! Camp Chef Sushezi Roller Kit - Sushi Rolls Made Easy https://www.amazon.com/dp/B001P8J1GU/ref=cm_sw_r_cp_api_i_ojPvCbGZ90WK9

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!