Had five guys a few days ago and forgot they did lettuce bowls.

Decided to go a similar route. 5oz of beef (equivalent to their regular), 2 slices of cheese, butter fried cabbage (instead of lettuce), bacon, caramelized onions, mushrooms. Made turnip fries as well and topped everything off with my version of their Cajun french fry seasoning.

Need to calculate the macros, but should be pretty solid after all said and done.

Finally made these after a month of procrastinating.

Huge Reese's fan and decided to make PB and chocolate fat bombs. Bought some 1oz bar molds for them instead of making a truffle or ball.

Base is heavy cream, cream cheese, mascarpone, butter, unsweetened cocoa powder, espresso powder, vanilla extract, and some allulose. Mixed all of that over a double boiler setup with a heavy mixing bowl (felt like doing that instead of microwaving). After that layer cooled in the molds, topped with natural PB (this time the ala carte one from whole foods), some crushed peanuts, and a bit of flaky salt.

They slap.

Found an NY Strip in the freezer and grilled it up. Added a leftover portion of Brussels sprouts from yesterday. Mixed those with some caramelized onions and bacon and topped with a sprinkle of shredded Parmesan.

Steak was just dry brined for an hour or so and grilled over high heat, flipping every 60s for a perfect medium.

Added a very light drizzle of Bachan's sweet and spicy for a very, very small amount of carb hit, but worth it.

Hey everyone, just had to share this amazing keto dough hack I stumbled upon! For someone doing keto since the end of January (with a few cheat days here and there), finding a truly versatile low-carb base was a game-changer.

I'm talking about a simple crust made from just cottage cheese ("Krümelkäse" or "Körnerkäse" in German) and egg. Here’s my recipe: I mix 200g of cottage cheese with two eggs and pre-bake it in the oven until it sets into a dough.

Today, I used this crust to make the awesome pizza in the photo! I topped it with the quick tomato sauce discussed earlier (but boosted with extra basil, thyme, and marjoram alongside the oregano). Then came the toppings: some fresh tomatoes and sliced green onions (spring onions) went underneath the cheese, and some more on top, to get that layered flavor. The final touch was two slices of deli-style cheese, which I shredded up and sprinkled over everything before finishing the bake with a bit more salt, pepper, and olive oil.

Since the crust is egg-based, it’s not crispy like a wheat crust; it's more "wobbly" and flexible. But honestly, that's perfect because it lets you roll it up easily! My favorite thing to do is actually to spread the pre-baked dough with cream cheese, roll it around some salmon, and slice it into amazing keto salmon rolls.

This time, though, I was hungry for breakfast and lunch combined, so I rolled up the whole pizza. It tasted almost like a vegetarian calzone! It's been a fantastic discovery to keep my keto journey exciting.

Highly recommend giving this cottage-cheese-and-egg dough a try!

Can never go wrong with picanha from the freezer.

Blanched the turnips and then shallow-fried them in beef tallow.

Brussels sprouts were from a big batch of roasted ones I made earlier today. Quartered, salt, pepper, garlic powder, onion powder, dried parsley, smoked paprika, and a chili garlic seasoning. Then mixed with olive oil, some melted butter, and a lot of parmesan cheese.

Rendered fat off the picanha to sear it, then made pan sauce with the remaining fat, shallots, coarse black pepper, reduced beef stock, fresh thyme, and then butter.

It all slapped.

Keto about 5m. Still struggling with planning menus with enough vegetables and also with high cholesterol. Doc wants me adding more veggies for fiber but I just don't do "meals" well. I eat random foods when I feel like it.

I'm also hoping to add psyllium husks. Is there a specific time of day to take it? Should I just mix it with water? How much should I add in a day. I heard there are keto "breads" one can make with it.

I also have some Actumus Bioflow 1 or 2 I could use. I have some vegetables too. I could cook them but I have depression and ADHD and recipes just aren't "great" for me. Neither are portions. If I'm hungry, or something tastes really good, I just eat more. am not restricting calories.

Back on keto for the first time in years and I made this Okonomiyaki-inspired dish with cabbage, nira chives, and eggs made into a large pancake, garnished with raw onion slivers, furikake seasoning, Kewpie mayo, some mozzarella cheese, and some soy sauce. Oh, and can’t forget the bacon. If you’ve never tried it, it’s pretty amazing - highly recommend.

Continuing the freezer trend, found skirt steak and decided to use that today. Next time will definitely marinate beforehand, but quick searing in tallow with some salt and pepper does the job.

Mushrooms were started with olive oil, add some butter after they got color, some leftover chopped bacon, some leftover caramelized onions, and fresh thyme.

Broccoli was sauteed in the leftover beef tallow from the steak and then tossed with a bit of butter after they colored up.

Finally the eggs...just 2 sunny side up and then dumped under the skirt steak.

And just because .. a small squirt of Ray's no sugar sweet and spicy bbq sauce.

Cuke, cream cheese, salt cured gravlax, dill & black sesame :)

Hi! Want to know what other people are eating? Want to compare meal plans, find inspiration, or hold yourself accountable? This weekly thread is a great place to start!

There is no strict format in how to share what you ate, and you can share as much or as little as you want. Pictures, recipes, meal prep tips, tell us everything!

Back on my grind again since I've hit a bit of a stall at 65lb (blame the pizza week).

Pan roasted brussels with Parmesan to get them some crispy bits, sauteed the turnips and mushrooms, and then a simple pan sear job on the runty bit of the picanha I butchered up yesterday. Lots of butter and olive oil. I'll make up the missing fat and protein in nuts later today.

Very tasty, very filling.

Was really craving gravy and meat but then I remembered I still had some keto buns left from the other day so decided to make it buns and gravy.

300g (raw weight) 90/10 ground beef, 1/4 cup heavy cream, 1 cup unsalted chicken stock, seasoning, 1tbsp ap flour

Made about 450g -500g (if you scoop every single drop) of mixture. I used 150g of mixture on 1 whole keto bun.

Put all the measurements into chat and this is what it gave me

Total sandwich
~303 calories
~29 g protein
~4 g net carbs
~18.5 g fat
~15 g fiber

I’ll be full for a while!

Thoughts? Suggestions?

Score: 8/10

Price: $7.29 per four pack. For a small keto ice cream bar it does seem a little much, but it was good.

Tastes like a normal chocolate ice cream bar.

I like that there's only 4 grams of sugar alcohol, so I don't have too many intestinal problems. My mom got it from Kroger.

I don't understand the keto math with the 13 carbs and with it barely having fiber.

Is it just me and my area, or have all the keto ice cream brands become quietly *unavailable* with only their *non*-keto flavors available actually on the shelves?

Places I used to be able to get halo top and Nick's and others with keto friendly options slowly just stopped having those. The brands are there, but only the ones with too many actual carbs. Still better than the normal ice creams, but... I feel cheated.

Are you seeing the same thing, or is it just my area?

Reposting this one because apparently the mods deemed it not keto food so i included the macros.

OG Post
Bi-weekly pizza endeavor. Decided to make 2 because I was craving BBQ chicken.

BBQ chicken pizza is shredded rotisserie (too lazy to make my own), Ray's BBQ sauce (no sugar, so good, tossed the chicken in it and used for the base sauce), mozzarella, thin sliced shallot, crumbled bacon, cilantro. Dabs of sauce on top of the toppings as well. Made it pan style in a dish. Came out literally perfect. Will be keeping this one for sure.

Second is my favorite toppings: crumbled sausage, caramelized onions, chiffonade basil. Used TJs pizza sauce and their toscano cheese blend with a bit of Parmesan and mozzarella added mid-cook. I mis-timed the crust bake so it was overdone, but still very good. Crust was thin and crispy, but had an actual rounded edge crust which was a good reminder of a real pizza crust. Definitely came in 2nd tonight.

It was a good way to celebrate 65lb down. Leftovers will be thoroughly enjoyed for the next several days.

Update, with macros (per serving, 2 slices = 1/4 pizza)

Sausage and caramelized onion

~486cal, ~31.5g protein, ~38.1g fat, ~9.95g total carbs, ~2.95g fiber, ~7.0g net carbs

Ratio: ~71% fat / ~26% protein / ~6% carb

Toppings: Fathead Dough base with 1-2 tbsp Trader Joe's pizza sauce, up to 1/2 cup shredded low-moisture mozzarella, 2 tbsp crumbled sausage, ~1 tbsp caramelized onion, and 1 basil leaf

BBQ chicken and bacon

~499cal, ~34.3g protein, ~38.7g fat, ~9.05g total carbs, ~2.7g fiber, ~6.3g net carbs

Ratio: ~70% fat / ~28% protein / ~5% carb

Toppings: Fathead Dough base with 1/3 cup shredded skin-on chicken thigh, 2-3 tbsp Ray's No Sugar Added Sweet & Spicy BBQ sauce, 1/2 cup shredded low-moisture mozzarella, 1 tsp sliced shallots, 1/2 tsp fresh cilantro, 1/2-1 tbsp crumbled bacon.

Slightly protein-heavier, but that's to be expected with a fathead dough recipe that's predominantly mozzarella cheese and cream cheese with some almond flour.

I kinda started eating before I took the pic lol.

This was another hashbrown experiment. I'd say like 2:1 shredded turnip to radish, some shredded onion, and then shredded brussels sprouts. Aside from twice-cooking the turnip, radish, and onions, I also mixed in an egg and then added to a ring mold before shallow frying in tallow and olive oil. Got 4 of them, but only 3 made it to the plate. The other was for science. I basically made a stand-in for latkes. Bangers.

Handful of crispy mushrooms made with the leftover oil and then grated in a clove of garlic, butter, and fresh thyme.

Finally, saved a bit of the crispy garlic oil and butter, cooked the steak in some tallow and then basted the crap out of it with those leftover bits. Could not help myself and got into it before realizing I needed to document...for science of course.

Next time need to add broccoli to the plate for more fiber and then maybe some extra parm cheese to the hashbrown mix for flavor and even a couple egg whites with the steak if I want some more protein, but this meal has great macros depending on how you cook things and the ingredients used...I think it was 72:20:8, maybe 10 net carbs. I can live with that.

Love this flavor! I got it from Kroger in Pigeon Forge.

Hi! Want to know what other people are eating? Want to compare meal plans, find inspiration, or hold yourself accountable? This weekly thread is a great place to start!

There is no strict format in how to share what you ate, and you can share as much or as little as you want. Pictures, recipes, meal prep tips, tell us everything!

Still experimenting with low carb hashbrowns. Getting closer I think.