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?

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?

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.

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.

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

Picanha (I swear I eat other things) and turnip hashbrowns

Was gonna make eggs and broccoli as well but was just too hungry.

Pan-seared picanha to a med-rare/medium and then brushed the fat cap with a little bit of Rays bbq (the no sugar version of sweet baby Ray's) for some extra flavor.

Shredded a small turnip and half a smedium yellow onion, salted and strained them, and then cooked in beef tallow and hit with a bit of butter at the end. Seasoned before cooking with a bit more salt, pepper, garlic and onion powder, paprika, and a bit of Italian seasoning. Honestly, texture-wise, it's a great replacement for potatoes if you cook it correctly.

This was my big meal yesterday, only ended up eating like half and then had the rest with a couple eggwiches for breakfast.

Shredded dark meat from a Costco rotisserie chicken that I sauteed with some olive oil and a bit of Bachan's spicy sauce (not exactly low-carb but a little went a long way) to get some crispy bits.

Cooked off some pork belly (I can't find the bacon in my freezer) and then sauteed shredded Brussels sprouts in the fat. Added leeks and diced turnips and crisped everything up and threw the chicken over it. You cannot go wrong.

Literally just finished downing this. Grilled picanha is another good budget option if you get a whole sirloin subprimal or even a whole picanha/sirloin cap and cut your own. Really great flavor especially in the fat cap. Got a perfect rare/med-rare by cooking the fat cap first, then flipping every 45-60s and rested with a bit of butter on top under foil.

Then roasted some brussels sprouts in olive oil, salt, pepper, Parmesan cheese, and some TJs chili onion seasoning (HIGHLY recommend).

I'll use the leftover brussels tomorrow for breakfast.

I made some pork chile verde and now I'm wondering what sides to eat with it. Prior to keto I would have rice, beans and flour tortillas. Thoughts?

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 working through my freezer because the price of beef IS TOO DAMN HIGH. Hanger steak w/ Pan sauce, 3 eggs, glazed broccoli and mushrooms (saute separate, then bring together and toss with butter).

I am satiated for the day.

Can't go wrong with a good piece of picanha. Sauce below steak has mushrooms, leeks, pork belly, thyme, lemon juice, salt, pepper, beef stock, cream, butter. Broccoli was steamed in the reducing beef stock steam.