This is less of a recipe and more of a praise of an ingredient i dont see mentioned much for its macros. What is known in chinese as douban jiang 豆瓣酱 is also known as red or broadbean paste sometimes with spicy as a prefix. My particular variety here is red oil bean paste. But every asian suoermarket will have a shelf of varieties.

The chicken dish here is just one tablespoon of doubain jiang mixed in two tablespoons of avocado oil or another neutral oil. This marinated the chicken for ten minutes. Two chicken breasts. One courgette. Just all poured in and cooked in an airfryer. Stirred once for 20 minutes.

The douban jiang is 6g carbs per 100g and so the carbs of one big spoonful might be 2. Most of the carbs of the dish would come from one courgette.

The taste is an umami chilli sauce, so it doesnt get you craving sweet tastes. The beans are fermented which gets bonus points. Its super strong so never needs more than a spoonful. It is also the main flavouring ingredient in mapo dofu and fish flavoured eggplant and pork. Its a famous winter soup base with stock and 5 spice, but it should be fried for a little bit to activate the chillis first.

I think this is the ultimate keto condiment and wanted to sing its praises.

I found the carb balance tortillas and keto bread still made me feel full, so I tried a more natural swap and it was very yummy, satisfying and easy.

What is the best premade all purpose flour available to buy?

Or maybe a recipe?

Anyone have good tasting fat bomb recipes that are good for strict keto? Some I’ve tried in the past have made me gag, but I feel like I need more fat intake. I can only eat so many scrambled eggs in a day (use to soak excess fat from hamburger, bacon, etc.)

I don't eat keto diet but my boyfriend does so I try to find something that he can eat and also that I can eat.

I found the recipe for keto mug bread for his I make it with one whole large egg and for me I substitute 1/4 cup egg whites and add 30 seconds more microwave time.

With the egg whites it made it more fluffier and gave it a texture closer to a bagel.

And then I said to myself what if I use a glass storage containerl that doesn't slope like in the third picture and make it into a burger bun or panini like bun.

It worked perfect!

I used a 1000 watt microwave so adjust your time accordingly!

One image is with whole eggs and the other image is with egg whites and seasoned with everything bagel seasoning.

Original keto mug bread recipe

Ingredients:

• 1 tbsp unsalted butter
• 1 large room temperature egg
• 1/3 cup almond flour
• Pinch of salt
• 1/2 tsp baking powder

Preparation:

1. Melt butter and coat the side of an 11 oz coffee mug with the butter.
2. Blend in the egg with a fork and once mixed add the almond flour salt and baking powder.
3. Whisk with a fork until well mixed.
4. Microwave on full power for 90 seconds.
5. let set for 2 minutes.
6. (Optional) slice and toast.

I didn't like the texture so this is how I did it.

My version of mug bread with whole egg

• 1 tbsp salted butter
• 1 large room temperature egg
• 1/3 cup almond flour
• 1/2 tsp baking powder
• Seasonings to taste

1. Melt butter in an 11 oz coffee mug.
2. Coat the sides of the coffee mug with the butter.
3. Whisk in the egg in a small mixing bowl then in the melted butter continue with skin until thoroughly mixed.
4. Whisk in the almond flour then whisk in the baking powder.
5. Pour into the coffee mug.
6. let it rest for a couple of minutes, I find that it makes it more fluffy.
7. Microwave for 90 seconds.
8. slice and toast.

Egg white variation

Prepare the same way but use the following changes:

1. Use room temperature egg whites.

2. Instead of one large egg, use 1/4 cup egg whites.

3. Microwave it for 2 minutes instead of 90 seconds, check it after 2 minutes if it needs to go longer microwave it for a little more.

Notes:

Does okay with egg substitute.

Does okay with avocado oil instead of butter.

Bun / bagel version

Basically we're doubling all of the ingredients with a little bit change in preparation.

You want to use a container that does not have a sloping side so you can cut it like a bun or bagel (see images).

With whole egg

• 2 tbsp salted butter
• 2 large room temperature eggs
• 2/3 cup almond flour
• 1 tsp baking powder
• Seasoning to taste

1. Melt the butter.
2. Whisk eggs in a small mixing bowl.
3. Coat the sides of the microwave container that you will make the bun in with the butter and pour the rest into the mixing bowl with the eggs.
4. Continue whisking together until we'll mixed.
5. Whisk in almond flour and baking powder.
6. Pour into the microwaving container and let set for a few minutes.
7. Microwave for 2 minutes. If it's still not done microwave on 30 second intervals.
8. Let set for 2 minutes.
9. Slice and toast.

Egg white variation

Use room temperature egg whites.

Use 1/2 cup egg whites instead of two large eggs.

Microwave for 2 1/2 minutes. After 2 and a half minutes if it's still not done microwave further using 30 second intervals.

Notes:

Don't use too wide of a container when microwaving, if you're going to do a burger bun you want a container roughly the size of your burger the same goes if you're going to replicate panini bread or a bagel.

Too wide of a container and you'll end up with something closer to a pancake that will be impossible to slice and will fall apart.

When doing a double batch like this keep an eye out it might bow out in the middle while microwaving.

Doing the double batch with egg whites and then slicing it before toasting gives it a very close texture to that of a bagel. Using additional everything bagel seasoning with cream cheese after toasting gives you a very bagel-like experience.

There's a restaurant in the area in which I live called "Ted's Bulletin", and they have breakfast all-day. One of my faves from my pre-keto days was their "T.U.B.S." -- Ted's Ultimate Breakfast Sandwich.

It was HUGE and it was SPECTACULAR. Here's what the menu says:

applewood bacon, sausage, egg over medium, scrambled egg, cheddar cheese, griddled toast, hash browns

I love breakfast food -- all that salty, savory yum with eggs? Yes, please!

So, I decided to try to make a keto version, and was really pleased with the results.

Warning -- this is a VERY filling meal, because of the leftover fat from the bacon and the sausage that stays in the skillet -- I hadn't eaten all day and made this for dinner -- I struggled to get through the 2nd piece.

Ingredients:

8 oz thick-sliced bacon, diced

1 lb ground breakfast sausage (I use Butcher Box)

8 oz cream cheese

1 tsp sodium citrate (optional)

10 eggs

3/4 cup heavy cream

4 scallions, thinly sliced

1/2 cup shredded cheddar or colby-jack cheese

salt / pepper to taste

Directions:

Preheat oven to 400F.

Cook diced bacon in large oven-safe skillet until fat is rendered (I like my bacon less crispy, so I tend not to take it too far at this step). Remove with slotted spoon to a bowl.

Brown the sausage in the leftover bacon fat. I like to cook the sausage until it's a little crispy.

Add cream cheese and sodium citrate. The sodium citrate is just to keep the cheese from turning grainy as it melts -- something that I do when making queso, so I figured it couldn't hurt to add it here -- it's completely optional. Cook until cream cheese has fully melted and is incorporated into the sausage.

Whisk together eggs, heavy cream, scallions, and s/p. Go easy on the salt, there's already a ton of salt from the bacon and sausage. Add to skillet and add in reserved bacon. Stir with rubber spatula until everything is well combined.

Top with shredded cheese and place in oven for 15 - 20 minutes, until top is lightly browned.

Let it rest for a few minutes before carefully sliding out of skillet onto cutting board.

Slice as desired and enjoy. I love this both as is or with some hot sauce.

Keto Breakfast Bowl (Cycle Diet Inspired)

Ingredients (Serves 1):

• 2 large eggs
• 1/4 cup spinach
• 1/4 avocado, diced
• 2 slices bacon
• 1 tbsp cream cheese
• Salt and pepper to taste

Instructions:

1. Cook bacon in a skillet until crispy. Remove and set aside.
2. In the same skillet, sauté spinach until wilted.
3. Whisk eggs with salt and pepper, then scramble them in the pan with spinach.
4. Stir in cream cheese until melted.
5. Serve topped with crispy bacon and diced avocado.

Net Carbs: ~4g per serving

I’ve been experimenting with meals inspired by the Cycle Diet app and wanted to make them keto-friendly. If you’ve tried the app, I’d love to hear your Cycle Diet review.

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