I have been on a Keto diet for a little over 2 weeks now. I am still getting tingly sensations and minor headaches, though I believe that will dissipate once I'm fully adjusted in another 2-4 weeks. I started running again and am pushing it pretty hard, so I'm sure that's contributing. It feels like when I used to starve myself for wrestling and I get a sense that my blood sugar is low. I have added hemp hearts (about 6 tablespoons per day) to help combat because I read more magnesium can help.
The consensus is that the Carbs shown on nutritional labels for yogurt containers are extremely misleading. The fermentation process brought on by the active cultures in yogurt, consume roughly half of the stated carbs. The nutritional labeling system REQUIRES food manufacturers to build the label based on the pre-cooking (or fermenting in this case) stage of the food.
Maca is a kind of turnip from Peru. It is nicknamed “nature’s Viagra” for its libido boosting properties. Although it contains 60% NET carbs you only need a teaspoonful to give you a sweet tasting boost. A few grams of this superfood won’t take you out of ketosis. It’s adaptogenic, meaning it will boost your body, mind and mojo in multiple ways. Aloe Vera is a species of cactus related to the lily flower. It is antimicrobial, antibacterial and antifungal. It heals the gut and is used to successfully reduce the effects of radiation and stabilize cancerous tumors. It is a bit slimy to eat but can be added to salads and shakes and has zero carbs. This is a superhero in the plant kingdom and its zero carb status makes it perfect for keto.
Hi Maya! I only have 2 options for sweetener on hand: Sweet-Leaf powdered Stevia, or Truvia Baking Blend. Which do you think would turn out best? The Truvia is granulated, but its made from Erythritol and seems like I can use larger quantities of it. The Sweet-leaf container says I should use MUCH less, but it’s powdered. This is my first time baking using sugar alternatives and I’m just not sure which would be better!
All grains, even whole meal (wheat, rye, oats, corn, barley, millet, bulgur, sorghum, rice, amaranth, buckwheat, sprouted grains), quinoa and white potatoes. this includes all products made from grains (pasta, bread, pizza, cookies, crackers, etc.) sugar and sweets (table sugar, HFCS, agave syrup, ice creams, cakes, sweet puddings and sugary soft-drinks).
There are quite a few flours out there made from nuts and seeds that can be used to substitute wheat flour. Gravies, sauces, low carb baked goods… it’s absolutely insane how creative people have gotten with low carb flours. Breads, cookies, you name it. I would recommend sticking to whole foods and wait to venture into baked goods territory. Get comfortable with what you can and can’t eat, get into ketosis, and then start experimenting with ketofied versions of your favorite foods.
The Truvia Baking Blend would be easier to measure out. Since the Sweet Leaf powdered stevia is so concentrated, it may be difficult to measure out the right amount for the right amount of sweetness (especially for the crust, which doesn’t need a lot of sweetener). If you use the Truvia Baking Blend, you’ll need 4 1/2 tsp for the crust and 1/2 cup + 2 tbsp for the filling. For the filling, run the sweetener through a blender or food processor first to make it a powdered consistency – this will ensure a smoother texture in your cheesecake.
This is such a pretty dish even though it is so simple to prepare! Layers of fruit and rich and velvety yogurt give you a striped effect that could be turned into an impressive dessert at a dinner party if you serve the parfait in champagne flutes. However putting it into small jars makes it a portable Paleo snack for a lunchbox, or to take with you on a family picnic.
Dehydrated fruit. When fruit is dehydrated, the moisture is removed. This process makes dehydrated fruit more nutrient dense than its fresh counterpart and ensures higher carb and sugar count by weight. Take apricots for example. In 100 grams of raw apricot, there are 9 grams of net carbohydrates. But in 100 grams of dehydrated apricot, the net carb count skyrockets to 82 grams of net carbs. Pretty significant difference, and you’ll see the same thing with plums vs. prunes, raisins, cran-raisins, and all the other dried variety of fruits.  
All grains, even whole meal (wheat, rye, oats, corn, barley, millet, bulgur, sorghum, rice, amaranth, buckwheat, sprouted grains), quinoa and white potatoes. this includes all products made from grains (pasta, bread, pizza, cookies, crackers, etc.) sugar and sweets (table sugar, HFCS, agave syrup, ice creams, cakes, sweet puddings and sugary soft-drinks).
If you’re on keto and have a sweet tooth, keep this sweetener out of reach. Artificial sweeteners have no place in a clean keto diet like Bulletproof, for several reasons. A recent study in rats[6] found that sucralose does not pass through the body undigested as previously thought. They also found that it showed up in rats’ fat deposits two weeks after the animals had stopped eating it, raising concerns about safety. Other research shows the low-carb sweetener wreaks havoc on your gut, worsening inflammation in people with conditions like Crohn’s disease.[7] Besides, if you’re using the non-pure version of sucralose (e.g. Splenda), it’s loaded with fillers that skyrocket its glycemic index up to about 80 — that’s higher than sugar.
This strict restriction in carbohydrates means that a lot of foods need to be eliminated. Foods that are normally considered healthy, like fruits, have a high carb content — and the general rule is that the higher the number of carbohydrates the less of that food you can have on a ketogenic diet. Unfortunately, this means that many otherwise healthy, high-carb fruits, like apples and bananas, must be eliminated, eaten rarely or eaten only in very small amounts.

I made this because we are on a strict low carb diet and it is extremely hard to find satisfying snacks or desserts. OMG this is some good cheesecake!!! I used xylitol and tweaked the recipe just a little, I added a little more vanilla, a pinch of salt to the filling and the crust, I also added a bit of lime juice instead of lemon. We felt guilty after eating it because it just does not taste like a “diet” cheesecake. My only complaint is that it did not set completely solid so it’s a little more soft and creamy than I prefer. I think I need to adjust the temp on my oven so I can cook it longer next time. This will be my go to cheesecake recipe from now on.

Pumpkin seeds are a good source of protein, fiber, B vitamins, iron, zinc, manganese, magnesium and phosphorus. They also provide plenty of riboflavin, folate, pantothenic acid, sodium and potassium. Pumpkin seeds are 50% fat with a perfect balance of PUFA and MUFAs. Their high oil content makes them perfect for oil extraction. Pumpkin seed oil has a strong flavor that goes well in salad dressings and over meats.


It starts with limiting carbohydrate intake to just 20–30 net grams per day. “Net carbs” describes the amount of carbs remaining once dietary fiber is taken into account. Because fiber is indigestible once consumed, simply don’t count grams of fiber toward their daily carb allotment. So that means subtracting grams of fiber from total carb games, to give you the total net carbs.

Just to comment on the erythritol comment about its carb content. Erythritol is a sugar alchohol. Any item that contains erythritol will show up with a carb count. However, it’s completely safe for keto (in moderation). It doesn’t affect your insulin levels and will not kick you out of ketosis. You don’t need to count these carbs in your daily carb limit, you’re good ☺
Hi Viola, Sorry you had issues with the cheesecake. Did you use the exact same ingredients? Did you check the video? I’d be happy to help troubleshoot if you can point to where it went differently for you. As for cracking, this is likely due to either drastic temperature changes or over-baking. Check the tips in the post above. Finally, instructions for the raspberry sauce are in the recipe notes on the recipe card.
Cheese gets the green light on the keto diet. But if you're worried about your lactose intake, then Keatley says you'll want to go for harder cheeses like Parmesan (one tablespoon of the stuff has less than a gram of carbs, according to the USDA), says Lyssie Lakatos, R.D.N., of the Nutrition Twins, who explains that they typically have fewer carbs than soft cheese.
You can usually use a mix of multiple flours to get a realistic texture in baking recipes. Combining flours and experimenting with your baking can lead to much lower net carb counts in recipes. We think these lemon poppyseed muffins (a mix of almond flour and flaxseed meal) make a great texture when combined with the fats from the heavy cream and butter.
I only wish I could make a crust a bit.. crustier? I’ve had a lot of these types of deserts with the mostly-almond-flour crusts, and they always have a bit of a texture issue. No real crunch. But I will experiment. I once made applie pie crumb topping with almond flour, butter, Erythritol and cinnamon, with a little coconut flour, and baked it in a pan, then crumbled it up. I had a lot more Erythritol in that though, and it got “crispy”. Might try a variation on that for this next time.
Michelle, I second Libby’s remarks about “The fear of saturated fat is so old fashioned and outdated. Research shows saturated fat is healthy, stable and protective.”. In addition to her link, get a used copy (or new) of Nora Gedgaudas’s book Primal Body Primal Mind. Dr. Eric Berg has put out many youtube videos about Keto and intermittent fasting. Search his name with weight, or keto, or intermittent fasting, or phytic acid. They are some interesting videos.
Just one area of concern for your Australian readers is advocating consumption of palm oil- 87% of world consumption is sourced by our nearby neighbours via deforestation in Malaysia and Indonesia- the equivalent 0f 300 football fields is cleared every hour. The near extinct Sumatran Orangutan will be forever in your debt if it is removed from the list.
In prospective cohort studies, increased nut intake has been associated with a reduced risk of cardiovascular disease,[8] type 2 diabetes mellitus,[9][10] metabolic syndrome,[11] colon cancer,[12] hypertension,[13] gallstone disease,[14] diverticulitis,[15] and death from inflammatory diseases.[16] Overall, nuts and seeds are great foods to promote overall health and well-being in both the short and long-term!
Nuts can be an important part of a well-formulated ketogenic diet and provide many essential micronutrients, together with having a generally very keto-friendly macronutrient profile, depending on the exact type of nuts. They will give you energy and will help you feel satiated, and can be an easy, quick and convenient snack that you can take almost anywhere with you.
Yes, they're technically a fruit, but we think olives deserve a shout-out all of their own, since they're also a great source of healthy fats and are one of a few keto-approved packaged foods. Plus, they're a great source of antioxidants, will satisfy your craving for something salty, and are blissfully low-carb. “About a palm's worth only has 3 grams of net carbs,” Sarah Jadin, RD, told Health in a previous interview.
This is my own personal alternative, though I've recently fallen back in love with Greek yogurt again (normally the texture and waxy coating it leaves in my mouth are very off-putting...). Looking at this now, I could easily see adding an unflavored/flavored protein powder and/or collagen to make this have more of a protein content. You might even mix pureed cottage cheese with the sour cream. I'm not sure what that would do for texture... Possibilities are endless, really, once you master the initial recipe.
This trend line extended to cultured dairy. If you, like me, were born in the ’90s, you probably grew up eating low-fat yogurts like Original Yoplait (99 percent fat-free) or low-fat Dannon Fruit on the Bottom. Even YoCrunch, that junk-food yogurt with toppings, used (and still uses) low-fat yogurt as its base. This is just to say, low-fat yogurt was yogurt; it was what people wanted when they said they wanted yogurt. What began as an unproven heart disease theory had come to embody an implicit consumer logic.
Over the last year, the keto diet has skyrocketed in popularity, probably for one very distinct reason: it encourages you to eat fatty foods. The only major caveat is that you have to keep your carb intake low. Offsetting this often-difficult task, however, is the keto diet's allowance of another beloved food group: dairy. Most cheeses are low in carbs, making them perfectly acceptable for the keto meal plan. The same goes for fatty dairy foods like butter and heavy cream, which almost seems too good to be true. A diet that gives you the thumbs-up when you eat butter? It's not hard to see how it caught on and spread like wildfire.
Many people on the Keto diet avoid eating yogurt as it can be very high in carbohydrates, so using coconut cream can be the answer! You still get the thick and creamy consistency you are used to but without the extra carbs. The process takes a couple of days to allow for fermentation but after that, the yogurt will keep in the fridge for up to a week, so this recipe could become your weekend task!

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This looks awesome and I’m going to try it. I’ve been doing “keto” since before it was called that. I fell off the wagon several years ago but have recently come back to the fold as it’s the only way of eating that works for me. Anyway I wanted to mention that when my kids were growing up I made yogurt often. And then when I started low carbing I decided to try making it with heavy cream and it worked! And it’s amazing. Obviously more work than this but try it! 

If you like smoothies but don’t fancy the banana-based ones as they can contain extra sugars, then a coconut yogurt-based one can solve the problem! With the natural sweetness of the berries, this drink makes a fresh and fruity start to the day or a lovely refreshing Paleo-friendly snack. This recipe could also be used to make a frozen yogurt dessert!


If you choose low fat or fat free dairy items entirely, be sure to thoroughly inspect the ingredients list on the label. These products often have tons of added sugar or other starchy fillers to make them more palatable. When you remove fat, you destroy the natural flavor and completely change the consistency. Food companies use sugar to make up for it. Fat is not inherently bad. Don’t shy away, embrace it on the keto diet!
I am on a ketogenic diet from last 9 days but no change in my weight.I also walk briskly for an hour on treadmill and cycle apart from some exercises.i take three meals in d day comprising of eggs (2)and cottage cheese in the morning with green tea with coconut milk,Red meat 2pieces or chicken with tomatoes or spinach cooked in olive oil in lunch and egg scramble and 1 piece of meat in evening.please suggest me what should I do to go into ketosis immediately
Individuals with type-2 diabetes have especially found to have major health benefits from the consumption of this compound in foods like shirataki noodles. Although glucose levels elevated following a meal with glucomannan, studies show that insulin levels in type-2 diabetics is not significantly impacted. (36, 37)  I use these shiratki noodles on a regular basis.  This is one of the best foods to eat on a ketogenic diet.
This is an amazing cake recipe as it is not only delicious, but it is also sugar and wheat-free and very low in carbohydrates. Using a ring tin not only makes this cake look good, it also helps to ensure the cake cooks evenly all the way through. Drizzle with the frosting and you have a cake that is good enough to serve at a celebration and no-one will believe it’s sugar-free!

It only takes a few seconds to whip up a tuna salad or a couple minutes to pan fry a steak. If you stick with the basics, meat and veggies, it’s no different than fixing any other type of meal at home. Don’t overcomplicate it with keto versions of your old favorites – those are the things that turn into projects instead of dinner. Maybe basic-bland can get you started… once you’re comfortable with the change you can take more on? Maybe your tastes will change after you aren’t eating all the processed food? You’ve got to make it work for you.


I make this crustless as I didn’t have the ingredients the first time I made it. Everyone loved it so much I always make it crustless. Lol. I also ran out of powdered swerve the last two times I made it, so my ratio is 1 cup powdered swerve and 1/4 cup granulated. It actually tastes better and has great texture. I served this to my husbands family and told them it was keto so if they didn’t like it they didn’t have to eat it. I had them all love it and go back for seconds! Been keto for 14 weeks and make this about every two weeks!

First, a little background: Eric Westman, MD, director of the Duke Lifestyle Medical Clinic, explained to Health in a previous interview that in order to successfully follow the keto diet, you need to eat moderate amounts of protein, reduce your carb intake, and increase fats. When you reduce your carb consumption, your body turns to stored fat as its new fuel source—a process called ketosis. To stay in ketosis, followers of the keto diet must limit their carbs to 50 grams a day, Dr. Westman says.
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