I refuse the acrid bitterness. So I cold brew. I think I get more flavor out of the fresh beans this way. Brew concentrate, get coffee with no acid kickback.
Am I going to get kicked off this forum if I admit this?
TMH
(Tina)
#62
I missed the sugar in my coffee for about 5 or 6 months. Zig I would accidentally take a sip of my husbands coffee it would taste better. But now if I accidentally drink his mine taste better. One time he over sweetened his and I about spit it out it actually tasted bad to me
TaraDactyl
(Ā¤)
#63
Iāve been doing keto for 20 days. Just stopped putting sugar in my espresso the first day. Only coconut oil, collagen peptides, and heavy cream or half and half. Iāve really grown to likr it this way. Average 11.5 g sugar from natural whole foods the past 20 days. Way under the 25 g recommended .i donāt even really care fot fake sugar. Rather not have it sweet at all
Funny thing is now I taste the natural sugars in whole foods way more.
Anniegirl9
(LeeAnn Brooks)
#64
I believe you mean carbs. There is no recommended amount of sugar. Sugar is a carb, but not all carbs are sugars. That would be a lot of sugar.
And itās typically 20gās around here. Not 25.
Bellyman
(Brian)
#65
Wish I could say the same. But if Iām to be honest, I canāt. I love sweet things. I practically lived on sweet tea about 16 or 17 years ago, with a pretty big amount of Mountain Dew thrown in there on the side. Not good.
But, I also love salty things. And in keto, thatās a good thing.
I did discover that if I put a little salt in the cup where the hot water pours through the coffee grounds (in the $20 Mr. Coffee), the coffee is not as bitter to me. It also allows me to be satisfied with less sweetener. Still canāt really enjoy it without at least a bit of sweetener, though. Maybe someday Iāll get there.
FWIW, I would love to find a good recipe for a keto friendly creamer that would come close to some of the Baileyās coffee creamers. Those were the ones I really enjoyed before keto. Rich and smooth, tons of flavor.
Anniegirl9
(LeeAnn Brooks)
#67
Good god, why would you follow those recommendations on Keto?
Iām sorry, perhaps that was a bit harsh.
What I meant to say was maybe the WHO isnāt the best nutritional guide to follow if you want to live a healthy Keto lifestyle.
Happyheart
(Wendy)
#68
I read this as a max allowed of sugar by WHO not a recommended minimum. Kind of well your going to eat some so no more than this.
SlowBurnMary
#70
Small amounts of sugar and maple syrup and evenā¦ (drumroll) Triple Sec were worked into the LCHF/keto dietary menus of early keto physicians Dr. Mary Dan Eades & Michael Eades in their bestseller Protein Power. Phinney & Volek also incorporated maple syrup along with yogurt, and berries - items that a number of commentators who are non-physicians in the keto digital media world make a practice of decrying and shaming others over. In the digittal world, there are some foundational gaps of understanding of the stepping stones that go into creating sustainable regeneration, and the actual facts of the food lifestyles that these physicians successfully supported thousands of people with over decades - and that Virta Health continues to do.
Digital media is strange - sometimes it seems that most folks have never deeply studied original keto books from the diverse cornerstone physicians - or listened to many lectures from them - and instead subscribe to some kind of non-nuanced, non-scientific, socially constructed ideology only.
There are recipes and guidelines from those physicians that worked well-documented wonders for tons of obese & overweight people (found in Protein Power and The Art & Science of Low Carbohydrate Living) to reclaim their bodies & minds. In addition, the famous 2 week Atkins Induction Period was meant to only be the first 2 weeks - not a way of life - the vast majority of Atikins eaters modestly increased the carbs after two weeks and stayed there for years before moving to phase III maintenance.
I think itās critically important to keep in mind that there are some staggering metabolic & general health differences between people - and what is one personās poison can in fact be anotherās medicine during their journey.
These days my only simple sugar comes from very occasional Ritterās bittersweet/low carb chocolate whilst I do battle with my midlife midsection - enjoyed with red wine!
I begrudge no one their teaspoon of sugar or dab of honey per day - life is short, and severely restricted sugar is a radical thing. One of these days, Iām going to get around to making Phinney & Volekās Maple Syrup Ice Cream and the Eadesā south American meat dish with the Triple Sec 
In the big picture, your N=1 is your N=1, and if youāre able to sustainably change your relationship with simple sugars, thatās revolutionary in my opinion. Self-directed habit changing is lifesaving and life-changing, and keto is a longterm lifestyle, not a quick fix 
But geez, if the Eades or Phinney & Volek were to anonymously post some of their menus recipes and ingredients (most of which they stand by scientifically - and for the Eades that includes small amounts of wheat - from the time when the difference between modern vs. ancient wheat was unknown) no doubt theyād be scoffed at and shamed by some who hold either individualist views or just plain misinformed notions about the vastness that is LCHF/keto for diverse human beings. Whereas all those practitioners, along with the visionary Dr. Atkins and others - had wonderful tasty menu plans meant to support a massive lifestyle change longterm, not to be merely a ādietā.
So, your less-travelled road may be different than mine, but the fact that weāre on LCHF roads at all, is something great to celebrate!!!
Alecmcq
(Alec)
#72
Aimee
Have you tried salt in your coffee rather than sugar. I am doing the salt in coffee thing right now, and I think it is nice. However, I donāt normally have sweet in my coffee, so I am not wanting/expecting the sweet.
Just a thought to try. As you may have seen on another thread I am mad about salt right nowā¦ 
lfod14
#73
As long as your moving forwards towards your goals, yes. Do you not like any of the alternative sweeteners?
lfod14
#74
All the sweeteners are playing games lately. My goto is the Splenda Naturals, which is a Stevia / Erythitol blend. Yet there is also a Splenda Naturals sweetener in 99.999999% the same container which is a SUGAR / Sucralose blend. I have no clue why I looked at the label that time, but it was in the wrong spot and I probably wouldnāt have caught it until it was too late as I was stuck to the ceiling.
ladylyssa
(Aimee Moisa)
#76
Actually, I was at the Whole Foods Caffeine Dispensary today and I tried two packets of Truvia in a cup of dark roast plus a few tablespoons heavy cream. It was pretty good. I almost spat out the first sip when the aftertaste hit but I got used to it rather quickly. So we bought some and some stevia drops to cook/bake with. I will forgo my sugar tomorrow and hopefully I will find a good balance in my espresso.
Thanks for all your comments, everyone! 
Ooh, I even found some salad dressing made with avo oil!
shezfunn
(cheryl)
#77
YAY ! I like the stevia liquid too, seems like a little less after taste, i always give my peanut butter egg cookies a couple of good squirts and they are pretty good
TheArtistSpike
(Maura)
#78
I donāt understand your statement about slowing backing off of sweeteners. Did you mean ANY sweeteners? Because I use Stevia/Erithrotyl liquid in my coffee and I plan to keep doing so until the world ends. Sugar? No. Yuck. Splenda? Well, yeah, Iāve had to because I cannot for the life of me find a granulated blend of Stevia AND E. I made the mistake of putting just granulated Stevia in a Keto dessert onceā¦BLEAHHHHH! Terrible! The entire thing ended up in the garbage!
dczech
(david czech)
#79
One of my daughters seems to think coffee (and almost anything else) IS a sugar delivery vehicle!!!
monsterjuice
(Ashley)
#80
I mean any, some people do fine on it. Some donāt, she mentioned cutting back off them eventually so yeah I mean all. YMMV