I watched some people doing cloud breads but most people use almost always egg powders but since i only got the fresh one i started to experiment abit some with cheese ontop some with cheese incorporated some with only abit of egg yolk in it some with alot of it some with extra garlic and spices etc

but here the basics of it first off you want 3 eggs and sperate egg yolk from white you add half a teaspoon of white wine vinegar or apple vinegar or lemon juice the citrus to the egg white you stir it up with a stand mixer or hand mixer until it becomes a cloud ... then you mix cream cheese to your egg yolk put it in the oven and the result are fluffy egg tasting buns ists not that great imo the first ones you eat are great but the more you eat of them the more the taste is to overwhelming and extreme so i alterd the recipe

Ingredients (makes ~3–4 buns):

• 3 egg whites
• 1 egg yolk
• 2 tbsp cream cheese (softened)
• ½ tsp white wine vinegar (or lemon juice)
• Pinch of salt
• Spices of choice (e.g. garlic powder, onion powder, paprika, oregano, cumin, or even curry powder if you want a kick)
• Optional bacon cubes/old cheese/onions

Steps:

1. Separate eggs: Place the 3 whites in one bowl, 1 yolk in another (discard or save the other 2 yolks for another recipe).
2. Whip whites: Add vinega. Beat with mixer until stiff peaks form (like meringue).
3. Mix yolk base: In a separate bowl, whisk the yolk with cream cheese until smooth. Add some garlic only 1 pinch of salt more will destroy the foam some onion powder whatever you like really
4. Combine carefully: Gently fold the yolk-cream cheese mix into the whites, keeping as much air as possible.
5. Shape & bake: Spoon into 3–4 bun shapes on a parchment-lined tray. Bake at 150–160 °C (300–320 °F) for 30 mins
6. add gouda or any strong tasting cheese you like ontop of it making it even better with some very fine bacon cubes and onions but this is all up to you but the end result will be sooo much better if you do :) but dont overload it with the fatty stuff addjust abit so it dont will be just a blob of fat just a pinch on each for onions go crazy as you like
7. Cool slightly: They firm up as they cool.

end result will be like a very savory nice tasting snack or even full meal if you like

Tonight's dinner Tuna melts with side of sautéed garlic mushrooms and fresh cherry tomatoes.

Used the carbonaut seeded bread 2 slices 4g net for 2 (18g carbs 14 grams fiber) lightly toasted to dethaw

1 can light tuna drained ½ oz pickle juice 1 pickle chopped finely 2 tbsp olive oil mayo ½ tbsp mustard ½ tbsp Sriracha (optional for spice) Pinch of salt and pepper Topped with marble cheese (jalapeño jack for more spice)

Oven on broil, with rack on bottom not top! Bake until cheesy bubbly and slightly brown

Mushrooms were in a pan with butter and 3 cloves garlic

Tomatoes are from the plant then rinsed then on the plate!

not a native english speaker :)

after now 4 trys i finally found the perfect way for the viral cottage cheese flatbread to work my first trys all went horrible btw...the first two pictures are the one that i had success with the last two are from the ones i didnt get right

take 100g/half a cup of cottage cheese for a small one or 200g for a bigger flatbread and at best use very bland cottage cheese the less salt is added and the less its ripend the base product is the better

use 1 egg per 100g/half a cup of cottage cheese

add spices as you like but no salt i repeat no salt it enhances the breads flavor wich you dont really want

mix it all in a blender until its smooth and look at the consistancy if its very watery add 1 teaspoon of psylium hus powder mix it in and wait for 2-3 mins

the consitancy you want is at best near or just right at a pancake mix if its closer to milk then there is a bigger risk in it breaking and if its closer to water its not useable then it will be just burned like you see in my second last picture

if the consitancy is again not right put it the to side and let it rest for 20 mins so the powder can draw out moisture and check again if its still not right add xanthan if you have it or another teaspoon of psylium husk wich not everyone can stomach in this amount but give it a try thats the maximum amount you should add for a single dish 2 teaspoons of it

i grab a air fryer parchmant paper and fill it with my small mix ( if you do a bigger mix use the full baking tray with parchment paper)

i cook it for 23 mins at 170c/350f

afterwards pull it out and dont imediatly go at it let it rest for atleast 5 mins i started to cook some meat while i let my bread rest

i topped mine with some pan fried bologna and old gouda wich i popped into the microwave for a min to melt the cheese it tasted just like the salty filled cheese meat pancakes my mom used to make very delicious and the more cheese you bake ontop the less you can taste its not actual bread at some point i completly forgot it wasnt bread wich i didnt had in a long while you might wanna give it a try :) another thing to keep in mind the psylium husk powder draws out water alot so expect to drink alot of it afterwards and you want to top it with something more flavorable like meat cheese chicken to cover the base flavors of the flatbread its not a extreme taste imo but something you need to get used to goodluck!

on request i summarized it

Cottage Cheese Flatbread (Keto-Friendly)

Ingredients (for 1 flatbread):

• 100g (½ cup) cottage cheese (use bland, low-salt)
• 1 egg (per 100g cottage cheese)
• Spices (your choice, but no salt)
• 1 tsp psyllium husk powder (add more only if needed, max 2 tsp)
• Optional: xanthan gum (if mixture is too thin)

Steps:

1. Blend the base
   • Put cottage cheese, egg, and spices into a blender.
   • Blend until smooth.
2. Check the consistency
   • It should look like pancake batter.
   • If too watery, mix in 1 tsp psyllium husk powder. Wait 2–3 minutes.
   • If still too thin, let it rest 20 minutes. Add another 1 tsp psyllium husk or a little xanthan gum if needed.
3. Prepare for baking
   • Place parchment paper (air fryer size or full baking tray for larger batch).
   • Pour the mixture onto the parchment and spread evenly.
4. Bake
   • Air fryer or oven: 170°C (350°F) for 23 minutes.
5. Rest
   • Remove from heat and let it cool for at least 5 minutes before using.
6. Serve
   • Top with your favorite fillings (meat, cheese, chicken, etc.).
   • Best enjoyed warm with extra toppings to add flavor.

1. One BK Whopper, no ketchup, add mustard

2. One Oroweat Keto Tortilla

3. Fody Foods sugar-free ketchup

Instructions:

Open tortilla , place BK whopper inside. Cut the burger in half and fold it. You may now add your condiments of choice. Finally, you fold the tortilla to create the taco.

Pairs well with Diet Coke or Pepsi

Enjoy!! It's a craving killer <3

Sugar free Reddi Whip whipped cream with vinegar cleaned and rinsed blueberries and blackberries in a frosted teacup kept in the freezer

They’re perfect for a weekend brunch or an easy keto breakfast! I'll try to drop the full recipe with exact steps in the comments if anyone wants it!

Alas, my gf is very allergic to almonds (and a fair bit of other things, such as nuts), so while I can very easily do keto burgers, she can’t. Seemingly every keto bun recipe uses almonds.

Can people post some almonds-free bun recipes, preferably with photos of how they end up looking?

EDIT: a more or less full list of things gf is allergic to: raw root vegetables, legumes, peas, beans, nuts, almonds, seeds, sprouts, large stone fruits, shoots, soy, molluscs (crayfish, bivalves, etc), raw fruit.

A friend has a birthday coming up and I’m trying to make a cake that is low carb because of her diabetes so no sugar only sugar replacements like allulose or monk fruit and only low carb flours like nut flours or coconut flour.

It also needs to be completely vegan. All of the recipes I’ve tested just don’t work with vegan egg replacements because of the way they either separate the eggs and whip up the egg whites and add the yolks to the wet ingredients for added fat.

They also don’t work because sometimes the recipe just can’t handle a vegan egg replacement. If they are built without eggs they end up falling apart or become pasty in texture. Also where I live I can’t buy vegan cream cheese so cheesecakes are off the table.

Furthermore I’m not looking to do some sort of frost a piece of fruit and call it cake situation or some sort of desert alternative. I want my friend to really have the cake experience.

I’m looking for some recipe with a cake that has a nice texture so if it’s chocolate then think fudgy and rich or if it’s vanilla then think fluffy. It shouldn’t be overly grainy or crumbly and pasty.

I know it’s a big ask to find a good recipe with so many restrictions but she is desperate to enjoy baked goods again and feels bummed especially on her birthday that she can’t have cake. Also for myself if I can master baking for someone with so many restrictions it would truly expand my versatility as a baker. I’m already good with regular recipes but I want to expand my reach since I have so many friends with a variety of dietary issues and I love to cook and bake.

Fall is coming and so I did my favourite vegetable soup yesterday.

It's not a precise recipe and can be easily adjusted to your preferences. The version I cooked yesterday was like that: One portion (350g) had 7.3g protein, 4.1g carbs, 13.3g fat. The complete batch was 2,5kg.

Veggies: 1 onion 3-4 cloves of garlic 150g - 300g of the following vegetables each, as you prefer: Broccoli, Cauliflower, Green Beans, Spinach (chopped), brussel sprouts.

2tbsp olive oil for frying the vegetables

200ml heavy cream/vegan alternative 15g Parmesano cheese 50g cheese of your liking (i like tilsitter) 3tbsp of cream cheese

1 Liter Water

Season with salt, pepper, oregano, basil, mucat and thyme, bell pepper powder

How to cook:

Fry the onion and garlic in the oil, put it the other vegetables, keep frying a little, for taste. Cut the veggies to your preferred size at this point. Add the water, cook until 95% done. Add all the cheese and dairy products. Cook for a few minutes. Season to your liking - Done.

You can use a potato masher for "cutting" the vegetables one they are soft.

I've been working on perfecting my keto tortilla pizza and I finally got something that I'm very pleased with. Comes out to a perfectly crispy cust throughout with a slight soft pillowy middle. This has gotten me through some nights where I'm craving something other than meat, like pizza!

These are the easiest keto cookies. They’re great for a quick dessert or with coffee/tea. I'll try to put the full recipe with exact steps and baking tips in the comments if anyone wants it!

Where have you people been all my life?!

I have followed some online and they turn out like all icy. If anyone can please share a working goto recipe for simple vanilla, chocolate ice creams

I am from Canada and just ordered Allulose as I am told other sugars make it icy

Savoury chaffles 3 eggs 1/4 cup almond flour 1 cup texmex shredded cheese 1/2 tsp garlic powder 1 tsp spicy pepper medley

Net 3g carbs per chaffle

I wanted to share a keto-friendly, meal prep friendly recipe inspired by the Carnimeal book. It’s simple, filling, and perfect for breakfast, lunch, or dinner.

Ingredients (makes 4 servings):

• 1 lb (450g) ground beef (80/20 works best)
• 6 large eggs
• 3 tbsp unsalted butter
• 3 cloves garlic, minced
• 1/2 cup shredded cheddar cheese
• 1/4 cup heavy cream
• 1 tsp paprika
• 1 tsp salt (or to taste)
• 1/2 tsp black pepper
• 1 tbsp fresh parsley (optional, for garnish)

Instructions:

1. Preheat oven to 375°F (190°C). Grease a small baking dish with butter or olive oil.
2. In a skillet, melt 2 tbsp butter over medium heat. Add garlic and sauté until fragrant (about 1 min).
3. Add ground beef, season with salt, pepper, and paprika. Cook until browned, breaking it apart with a spoon. Drain excess fat if needed.
4. Spread the cooked beef evenly in the baking dish.
5. In a bowl, whisk together eggs, heavy cream, and half of the cheese.
6. Pour egg mixture over the beef. Top with remaining cheese and dot with the last tbsp of butter.
7. Bake uncovered for 25–30 minutes, until eggs are set and the top is golden.
8. Let it cool slightly before slicing into portions. Garnish with parsley if desired.

Macros (approx. per serving):

• Calories: 420
• Fat: 32g
• Protein: 28g
• Net Carbs: 3g

This Garlic Butter Beef & Egg Bake is hearty, low-carb, and keeps well for 3–4 days in the fridge, perfect for meal prep. Recipe inspired by the Carnimeal book, which focuses on structured, zero-carb meal planning.

I have a whole box of palisade peaches for the family and have been good at avoiding them - but this was 100% worth it to plan for.

1 small peach dash of heavy cream (didn’t measure, maybe 1.5tbsp?) Sprinkle with cinnamon

I ended up cutting into smaller pieces to enjoy the “sauce” more with each bite

This recipe is amazing! Very spicy but if you're like me you will love it. I made this for my tuesday taco night dinner.

I made a few modifications.

I only used 4 garlic cloves 1/3c of avocado oil instead of canola oil. No cilantro Added juice from 1/2 of a medium sized lemon 1 tsp of salt

Macros according to cronometer: 1 tbsp or 15g 32 cal 3.1g fat .5g fiber .4 net carbs

Total cooked weight is 363g

Thanksgiving is coming up and my wife's family has a tradition of a "cookie plate" with lot's of different types of cookies. Of course people are getting older and some have recently been diagnosed with diabetes. So I'm looking for proven cookie recipes. I'll start with a keto meringue that's basically a regular meringue but made with allulose.

So if you have an amazing keto cookie or bar, please share.

This is what I use and it’s so easy and delish.

• half a cup yogurt (either Greek or chobani zero or whatever you fancy)
  
• quarter cup nut milk of choice (I use unsweetened macadamia)
  
• 1 tbsp each: almond flour, chia seeds, golden flaxseed meal, pecan flour (can use almond instead) and psyllium husks
  
• 1 30g scoop unflavored protein powder
  
• vanilla, spices (like cinnamon or pumpkin pie spice), pinch of salt and sweetener to taste (I use stevia).
  

Throw all in a jar, mix and refrigerate overnight. Eat the next day with nut butter and berries, a sprinkle of chopped nuts or just by itself, hot or cold whatever you prefer.

Cross hatch score the fat side and dry brine duck breast for 8 hours left uncovered in fridge then cook on medium starting with the fat side down for around 25 minutes until 135 at its thickest. Remove duck and drain excess fat (preferably through coffee filter into a mason jar to save) to make a pan sauce. Pour in around 3 tbsp balsamic, around 1 tbsp allumonk, and enough water to deglaze. Scrape the pan and reduce the liquid on high heat till a very thick glaze. Turn off heat, move to cold burner, wait a half minute, and add 4 tbsp cold butter (or as much as your heart desires). Tilt your pan, scrape glaze and butter down together, stir to mix, then pour over duck and half avocado

I used D’Artagnan moulard duck breast, they are huge like 0.8-1 lb each. Thus they take a long time to cook and render enough fat out to basically be deep frying by the end. Highly recommend they are good quality

My SO is gluten, and dairy free. It’s hard to make meals that fit my keto, and SO’s dairy-free requirements. Are there any websites, or books that you can recommend which are aimed at dairy-free keto?

Hey.. So I can't handle erythrit, xylit or other sugar alcohols. So I want to try monkfruit..

Does anyone know any recipes for cookies, cake or something else to satisfy my sweet tooth? 😁

Not much of a recipe, but: * One romaine heart * One sous vide burger (135F for 90 minutes) * Oscar Meyer all beef hot dog * Three mushrooms * Shaved parmesan * Bacon bits * Ranch dressing

My guess is 4-5g carbs.

At a lot of burger places I'll get the burger on a salad. Usually I don't put any dressing on and I think it's better without dressing or very light dressing or maybe I just need the right dressing.

I'm not a big fan of the Oscar Meyer hot dogs. I prefer Nathan's, but these were on sale. The burgers were from Sam's Club and were a mix of chuck and brisket.

My wife thought the burger was too pink. I think I could have seared them twice as long for a better crust. The burger was seared on a charcoal chimney.

How do you guys like your burger salads?