Almond flour pancakes

#1

I make these almond flour pancakes with a half teaspoon of baking powder and either almond milk or 1% milk. I only eat one large pancake for breakfast. Are they keto genic?

(Peter - Don't Fear the Fat ) #2

Think I’d choose yogurt or cream instead of milk

(You've tried everything else; why not try bacon?) #3

One-percent milk is higher in sugar per litre than full-fat milk. I’d use heavy cream, although @pjam’s idea of unflavoured full-fat yoghurt is also good.

#4

Most likely, but depends on how many carbs you allow yourself. The Almond milk would be fine, but 1% would be worse than real milk. Either way, I doubt even then it would be enough to matter at only 1 pancake.

(Brian) #5

There are some good coconut flour pancake recipes out there, too. Some might have issues with almonds because of oxalates.

FWIW…

(Geoffrey) #6

Sorry to hijack this thread but I’ve got a question. Is “full fat” yogurt the same as “whole milk” yogurt? Whole milk yogurt is all I can find other than that worthless low fat type.

(Mike W.) #7

You eat these everyday?

#8

Can you tell me why low fat yogurt or sour cream or sugar free ice cream is not recommended? There are fewer calories in these products.

(KM) #9

“keto” is about carbohydrates, not calories. Low / no fat dairy products are higher in carbs.

(You've tried everything else; why not try bacon?) #10

Yes, it is. Whole milk is 3.25% milk fat, but the percentage of fat in whole-milk yoghurt is about 4.5%. My favourite brand of Greek yoghurt is 4% fat by weight.

The total number of calories is irrelevant, but the source of those calories is very pertinent.

Reduced fat dairy products contain more carbohydrate, not only because removing the fat makes the percentage that is carbohydrate go up, but also because they add sugar to improve the taste of the low-fat or fat-free product, which is ghastly without fat. They also add emulsifiers to thicken many products (have you ever noticed how watery skim milk is?), and those emulsifiers can add to the carb count. So that’s why we don’t recommend low-fat or fat-free anything.

Sugar-free ice cream is not a problem, subject to the usual proviso about artificial sweeteners. However, if there is such a thing as low-fat or fat-free sugar-free ice cream, then it’s an entirely artificial product, because the fat has to be replaced with something, and who knows what that might be? But whatever it is, odds are it’s something nasty and bad for us. After all, if you remove the fat from cream, you are left with flavoured water, from which it is impossible to make anything approaching real ice cream without a lot of chemical help. So while most fat-free or low-fat products are a no, low-fat or fat freee, sugar-free ice cream would be a ■■■■■■■ hell no.

(Geoffrey) #11

Good to know Paul, thanks.
I kept hearing the term full fat but like I said earlier, all I could find was whole milk yogurt and even that was scarce.
I’m with you, I like the Greek yogurt the best but I can only eat it in moderation.

#12

You can eat them, it’s fine - but 1% milk is some abomination if you ask me… And milk is sugary, not like it’s necessarily a problem, I drink milk very regularly and not in tiny amounts (though I keep myself back as it’s too easy to drink).

Normal milk but especially normal cream (30% fat in this country, it’s the highest I can get but it’s enough) is richer, tastier, why not to use that? I understand worrying about calories, I need to keep them as low as I can to get a chance at fat-loss myself (eating much definitely doesn’t give me any, not on keto, not on carnivore) BUT a little cream or butter or whatever is fine. You don’t need to worry about the fat in dairy when you eat a single pancake! I don’t do that when I eat my 4-6, it’s not so significant and no one will catch me dead with low-fat fairy :smiley:

My pancake has sour cream, by the way. 20% fat as that is the most I can get anywhere, 25% exists but more expensive, different tasting (I have my single favorite among the 20% fat ones) and rare.

Until I have found a lower-fat Greek yogurt at some point, I believed Greek yogurt is the yogurt with 10% fat as 99% of them has exactly 10% here…
10% is nice. It’s still a low-fat dairy to me but it is actually edible (I mean, normal yogurt is edible but it’s some more dense sugar water to me… I never was into yogurt, kefir is nicer as it’s sour. I still ate a few hundreds times more sour cream than kefir… possibly more). I buy it accidentally but 20% sour cream is richer and better… I use Greek yogurt just to eat in bigger amounts (so my carbs shoot up on those days but who cares).

#13

Even with that if you ask me. Fat can’t be replaced :slight_smile: Or I didn’t meet such a thing yet.
My biggest problem with normal ice cream besides sugar is that it has little fat, it is way too watery. It still may taste good but I prefer my own where the lower-fat ingredient is egg yolk… It’s rich and a little goes a long way! And as I don’t have an ice cream maker, it’s useful if the thing don’t freeze into an ice block :wink: Less water is better for that too.

But tastes differ, I saw some super low-fat “ice creams” in my life… Homemade and natural but I wouldn’t call flavored cucumber water ice cream, dieting girlies are scary sometimes and some are even vegan, that is some interestingly creative lifestyle for many…
But surely some lower-calorie ice cream works for some…? I met people with extreme tastes.

I admit this thread is where I learned it is a thing somewhere… We just had “yogurt” here and that’s it, I noticed Greek yogurt arrived at some point (I doubt I ever saw it when I was a kid…:thinking:) so now we have these. And probably some fancy places have some super low-fat yogurt and other things but they aren’t very much available here. Yogurt is what, 3-5%? But there is a range, I saw some crazier numbers. Greek yogurt is 10%.
Cream is 20% or 30% but they have 8-10% fat things for coffee and the 10% comes in normal boxes too (8% is only in those tiny packets for coffee).
Mascarpone is 40%.
Butter is 80% but they make those watered down things I hate. 60% fat. It’s still fatty but they ruined it, kind of. And it’s not necessarily cheaper. Bad deal.
Milk is 1.5%, 2.8% or 3.5-3.6%, the first 2 are the traditional ones. Once I saw 0.1%, OMG. But it’s rare.
Quark is the only low-fat dairy I like but I buy the fattiest version, of course, that’s 7%. The low-fat one tastes bad.
Sometimes I wonder what these numbers are elsewhere. You people here talk about super low-fat items, I hope we never will have them as common.

#14

Mcdonalds makes a sugar free french vanilla iced coffee. Aside from the artificial sweetener, is that an acceptable drink on a keto diet?

#15

ANYTHING can fit a keto diet. It just about our carb limit.

It’s another matter that we usually want a healthy woe with the best items we can afford and get, we have our individual sensitivities and principles too… And we may notice that just being in ketosis isn’t enough, it’s better to go lower with carbs, maybe with total carbs too, avoiding sweeteners, lactose, gluten… Each to their own.

(KM) #16

I looked it up. What a concept. Anyway, a large French vanilla iced coffee has 16 grams of carb, it’s coffee beans, light cream, ice and this French vanilla sugar-free syrup. What is your carb limit for the day?

The nutrition panel claims it only has two grams of total sugar and no added sugar, which is pretty sketchy math, I have no idea where the other eight grams of carb are coming from.

#17

20 carbs my limit, so ask for sugar free without cream? thank you

(KM) #18

Sorry, I added my post after you wrote yours. The nutritional breakdown is weird for this stuff, as it claims no added sugar, but two grams of sugar total, which would have to be from the cream. But that only adds up to eight carbs. I don’t know where the other eight carbs is coming from. If I were you, I would just order a plain black coffee with ice, and add a couple of those little half and half creamers if they have that, and Splenda. That’s not exactly health food, but at least you know the carb count. Better yet, yes, skip the creamer unless it’s actual half and half.

#19

Will do thank you

(Bob M) #20

If you’re in the US, I have seen a 10% fat yogurt.

I usually eat goat’s milk yogurt, though, as it is A2 protein (there’s an idea that modern cows produce A1 proteins, which are supposedly worse for multiple reasons than A2; you can find A2-producing cows, Jerseys for instance, but you know goat milk is A2).