I am reading some of the comments here and am a little flabbergasted by the negativity, I have a home in a poor to working class city, where some people own homes and some live in apartments, I currently live in an apartment but will be moving to a very small modest home for two, that my husband and I just purchased, this past summer I grew vegetables and herbs on my balcony, I have friends who have small to large gardens in their backyards where they grown their own vegetables, this is how a lot of us make ends meet, by growing our own food, also, people pick up vegetables and fruits and sometimes meat from food pantries all over the city, I live in Cleveland, Ohio, where you can get fresh fruit and vegetables from like I said , food pantries and churches, I cannot believe that this person is called an elitist just because she said that she like to eat fresh food, what is wrong with that? and really how in the world can you call her an elitist when you are purchasing a lot of ready made food? That cost a lot of money, it just sounds like a lot of jealousy and someone trying to vent, stop buying all of that processed food and maybe you could have more money to buy more fruit and vegetables, and really try to grow your own, there is a lot of videos that can show you how. where do you all live? even in third world countries people have gardens and have access to fresh markets, sometimes more than we do, really! I don`t know what else to say.
You can’t find Jay Robb Psyllium Husk anywhere online. I called their company today and they have no idea when it will be back in stock. They said they were restructuring, whatever that means. So my question is this, is there a similar brand I can try that won’t turn my bread purple. It tastes great, but I’m not crazy about the color. Thanks for this recipe, it’s just wonderful!
So I was really excited to make this bread. Went and bought all the supplies. The bread didn’t come out good at all. The outside looked good but when I sliced it the center was still moist. So I put it back in the oven with the tented foil probably for another 30 to 45 and still most. I’m def bummed that I waisted a whole carton of eggs. Is there something I could’ve done wrong?
What she said…I, too, get overwhelmed when I think of trying to put a keto diet together. The basic concepts are clear, but the stumbling block is what to make, and how to combine recipes to get the magic numbers for the day. I would appreciate menu plans very much…and thank you for this post which has me determined to get started on a keto way of eating.

It just needed a bit more structure, so for trial number three I split the difference, using half coconut flour and half almond flour. There’s a reason they say the third time’s a charm. This was the perfect blend. The bread was moist but firm enough to hold its shape, and it didn’t taste like coconut. After that, I began experimenting: hazelnut flour worked great, and cheese and scallions added great flavor.
There are three instances where there’s research to back up a ketogenic diet, including to help control type 2 diabetes, as part of epilepsy treatment, or for weight loss, says Mattinson. “In terms of diabetes, there is some promising research showing that the ketogenic diet may improve glycemic control. It may cause a reduction in A1C — a key test for diabetes that measures a person’s average blood sugar control over two to three months — something that may help you reduce medication use,” she says.
I’m so excited to have come across your site!! You’ve seriously done so much work and I appreciate it! I’m researching this keto life and plan to jump in once we are back from vacation for a lifestyle change for myself and my husband too! Looking forward to learning more and loving your meal plans! Glad to see 12 weeks! I know I won’t get bored! Thanks so much!
First of all, the idea that fat will make us fat is a huge misconception in our society. In fact, the exact opposite is true. The fat in our bodies is actually a stored form of glucose. When blood sugar levels become too high, insulin levels rise in order to carry glucose into the cells for energy production. When the cells have an adequate amount of glucose to fuel themselves, the excess glucose is stored in the liver and muscles or deposited as fat. In other words, excess carbohydrates (glucose) increases fat build up, not necessarily dietary fat.
Medicine FinderLatest NewsVideo: Omega-3 supplements no good for heart and strokeVideo: Low-dose aspirin dose depends on bodyweightVideo: Scarce fertility awareness for young peopleVideo: All it takes is 5 nights of bad sleepVideo: Poor diet responsible for 1 in 5 deathsVideo: Flu awarenessThis web site is intended for Australian residents and is not a substitute for independent professional advice. Information and interactions contained in this Web site are for information purposes only and are not intended to be used to diagnose, treat, cure or prevent any disease. Further, the accuracy, currency and completeness of the information available on this Web site cannot be guaranteed. Tonic Digital Media Pty Ltd, its affiliates and their respective servants and agents do not accept any liability for any injury, loss or damage incurred by use of or reliance on the information made available via or through myDr whether arising from negligence or otherwise. See Privacy Policy and Disclaimer.2001-2019 myDr.com.au © | All Rights Reserved About UsContact UsDisclaimerPrivacy PolicyAdvertising PolicySitemap

I’m so glad you love it, Tanya! Yes, $17 sounds like a lot for xanthan gum. I use this one here. Swerve is sweeter than erythritol, so you’d need less of it – I have a conversion chart here. You’re absolutely right about the xanthan gum and texture – it will make the bread more chewy. It will still be more of a “light and fluffy” bread, but definitely less muffin-like with the xanthan gum. I haven’t tried add-ins yet – let me know how it goes if you try!


The remaining calories in the keto diet come from protein — about 1 gram (g) per kilogram of body weight, so a 140-pound woman would need about 64 g of protein total. As for carbs: “Every body is different, but most people maintain ketosis with between 20 and 50 g of net carbs per day,” says Mattinson. Total carbohydrates minus fiber equals net carbs, she explains.
Keto diets, like most low carb diets, work through the elimination of glucose. Because most folks live on a high carb diet, our bodies normally run on glucose (or sugar) for energy. We cannot make glucose and only have about 24 hours’ worth stored in our muscle tissue and liver. Once glucose is no longer available from food sources, we begin to burn stored fat instead, or fat from our food.
First of all, thanks for the recipe. I tried it yesterday with coconut flour and egg whites, and I failed miserably. It rose 5 or 6 times in volume and then collapsed like the world economy. Also, it was very moist on the inside. I’ll try the almond flour version with half the baking powder and full eggs this time, but I’m having trouble wrapping my head around measurements. If 1 and 1/2 cup of almond flour is 5oz, how can 1/2 cup of coconut flour be 2.5oz (equalling 7.5oz for 1 and 1/2 cup)? If anything, almond flour is more dense, not less.
The best part of low carb eating is that you can still have rich, savory foods – dieting isn’t really a part of the lifestyle. Your body regulates your hunger naturally, so keeping your carbs low is the main concern. Being able to do that while still enjoying roast, fish, and big, healthy salads is what makes low carb so easy to stick with, and keep the weight off for good.
13 low-carb fruits and vegetables While naturally low in calories, fresh fruits and vegetables contain varying amounts of carbohydrates. Luckily, a person need not sacrifice taste or nutrition to stick to a low-carb diet. From avocados to watermelons, we look at produce that can provide color, flavor, and vital nutrients without tipping the carb count. Read now
Eat fairly free amounts of fresh or frozen green, leafy vegetables like spinach. Moderate amounts of cruciferous vegetables (like cauliflower, broccoli, and cabbage). Small amounts of nightshades (eggplant, tomatoes, and peppers) and berries (raspberries, blackberries, and blueberries). Starchy vegetables like sweet potatoes should be avoided completely on keto.
I would just keep to the same scheme as your breakfast, making sure you stay at around 400 calories pr meal with with 85% of those coming from fat. I am sure you will start seeing benefits. **Make sure to drink a lot of water too** and watch that you are having enough salt – get a good mineral salt, or eat something with enough magnesium. My dad started this diet and he is 85. After about 2 weeks he is a different man – more energy, and better sleeps.

We’ve included a printable shopping list and meal plan for your convenience! Again, use these tools as a reference and not as the be all end all. If you see something else on sale that you enjoy eating, go for that! This can be used as a framework for how to eat on keto. This isn’t the most ideal meal plan for optimal health, but it’s a pretty good one for cheap. I would recommend getting some coconut oil in this plan if possible, but we couldn’t fit it into our all-inclusive approach. If you buy in bulk on amazon coconut oil is cheap!
I made the bread on Sunday and we loved it. When I made up the dough, I started out with less water because it’s really humid here and it was a wet, drizzly day. I had to use a different psyllium husk because I can’t get Jay Robb here (I’ll have to order some). It was Walmart’s equate brand (I was desperate to try the recipe right away), so my bread was purple, but nobody minded. I had to grind almonds myself and ended up adding an extra tablespoon of psyllium to get my dough to the same texture as Maria’s in the video, but it baked up perfectly. It was delicious, but I did notice an odd smell. Is that the psyllium, maybe? I’m on a strict diet to get my blood sugar back down to normal, so this bread is such a treat. Thanks so much for sharing this with us.

I tried this tecipe twice and I failed both times… First time the dough looked like soup, so there was no surprise when the inside looked like pudding. My second attempt was not too different. The dough’s consistency was a lot better but still could not handle it-had to spoon it out. Baked for almost 90 minutes and it was still raw in the middle. I don’t know what I’m doing wrong…
I have a question on sugar since I see it’s not allowed. Is splenda or any other sugar subsitute ok? What if one of the ingredients that is required for a keto recipe contains sugar, does it matter? I haven’t really seen any discussion on how some things may already contain sugar (even if in low doses) may affect the keto diet. Should they be avoided altogether?
Karen, I have done Keto cow-dairy free for 1 1/2 years. I recommend you try goat and sheep cheeses - they have very small amounts of lactose. Soft goat cheese can replace sour cream. I have severe lactose intolerance and can eat a couple of ounces around 3 days a week without much, if any, discomfort. That takes care of the cheese items in recipes. I use full fat unsweetened coconut milk as a substitute for cream and a combination of the coconut milk and unsweetened almond milk as milk. Unrefined virgin coconut oil is a life saver - I use it for everything - definitely every recipe which calls for butter. If you look at recipes on line these ingredients usually make it possible to convert almost any recipe to dairy free. Using coconut oil for fat bombs works great - you can put it with coconut, unsweetened cocoa powder, pb2, pecans and macadamias. Any combination you can think of. The oil melts when warm and solidifies when cold so you can make little pb cups, macadamia nut clusters... Hope this helps!
×