Is this legit?
Most likely, I’ve been using 647 bread for a long time now which isn’t 0 net, but 6g I believe. Tastes like real bread, toasts, everything. Haven’t had any issues at all. Some will nitpick ingredients, I don’t.
I personally seem to have some issues with wheat. For instance, wheat and allergies seem to be related for me. But if you’re not like that, it’s probably not a bad option.
I guess it depends on what you define as legit. I personally have tried Keto Culture Baking Company which is 1 net carb and Sola (higher carb) and I have it occasionally without issues. Some people react differently to the resistant wheat starch and can have gas and bloating. Each person is different. Since I look at this is a long-term lifestyle change, the occasional keto bread product is something I am OK with. It keeps me from doing something worse I guess, although most things like sweets are just not tempting, but it is nice to have a burger with a bun occasionally although I still do lettuce wrapped as well.
It’s legit. Whether it’s “Keto” is in the eyes of the eater (taste buds?)
At 9g of carbs per slice, that’s more than I’d personally be reaching for.
Something that ditching the bread, potatoes, rice, pasta, etc. from my eating taught me is that none of those things brought any meaningful taste or flavor to the party. It was all about the ingredients inside or on top that made the dish tasty and satisfying.
So eating all that great stuff (protein + fat) without the bread (carbs) has now made me feel awesome in every respect over these past 2-3 years.
As a result, I don’t feel enticed by bread - not even “keto” bread. To each her/his own.
If you see the breakdown it looks like 0 carbs per slice.
9g total carbs minus
8g dietary fiber
minus 1g Allulose=
Og net carbs (per slice)
I haven’t learned net carbs versus total carbs.
For Keto net carbs is the goal correct?
Net carbs are those that can be broken down by the body? Starting my 3rd week.
Same.
I reintroduced a tiny bit of grains here and there over the years to see what would happen. What happened was unpleasant and involved a necessary close physical proximity to a restroom. No, thanks.
Sorry … right you are. The carbs are almost entirely offset by the fiber … ASSUMING those carbs are actually fiber-bound. I missed that.
So I went to further see the ingredients on this product. Putting aside my interest in eating bread anymore, there are several ingredients in this product I would clearly avoid… like cottonseed oil, soy product, allulose, and …
I do wonder how much of the 8g of fiber comes from the added chicory root fiber? If that’s a lot of the fiber content, then no, you can’t take 9 g of carbs from wheat and subtract 8 g of fiber from a different ingredient and come up with a meaningful “net” carb figure.
Put differently, if you eat a spoonful of sugar and a spoonful of cardboard fiber, you might come to a “net” 0 grams of “carbs minus fiber” - but the sugar is not bound up in the fiber. So the fiber content is pointless from a metabolic standpoint. In effect, you just ate a teaspoonful of sugar. Plus some cardboard.
So, again, I’m unclear as to how much of the 8 grams of fiber are reflected in the chicory seed fiber. If it’s much, then no … it ain’t legit after all. 
My pleasure and I’ll take the compliment! … I’ve found that sounding intelligent has always been far easier for me than being intelligent. 
Wow. My taste buds work totally different. Especially potatoes (good ones) are extremely flavorful! (I mean, extremely delicious, it’s not that strong as, say, smoked pork chuck, mmm. Or beef stew.) But good bread too, even pasta (I always preferred the very eggy ones) and rice has little flavor but that can be nice and there are textures and so many things…
But yes, it happened that I simply skipped the bread when making the only (warm and messy) sandwich I ever liked and the result got way better as the other ingredients were way tastier than the bread… 
But some dishes (for some people, at least) badly need something that isn’t fatty protein… Or it is but at least drier… I can’t just eat some rich stew alone and not missing something. So I eat my own bread type thing with it and all is well. And spreads should be spread on things too.
Very many people go for total. I only care about net as my high total never did anything to my ketosis and I needed the high total to be able to eat properly anyway (it changed since).
It’s individual. If it helps and works for you, it’s up to you.
I never accepted any other rules from keto, just keeping my carbs low enough to stay in ketosis (my probably 80-100g total carbs seemed to work just fine). I added my personal rules, not other people’s rules that make no sense to me and my body (like using total carbs, I have other reasons to eat in a way that usually result in a low total as well. but I don’t even track, much better). I avoid most vegetables as they cause problems (with their plant net carbs), not total carbs… Each to their own.
I don’t eat any breads at all…I’ve had Celiac Disease since childhood. That aside, I really believe if something fits into your carbohydrate count, and you like it, then it works for you.
We are fans of Chaffles as a bun etc.
For the majority yes, some choose to count all of them
All carbs are, the difference is the blood sugar / insulin response.
The nuance that appears to be missing here is that fibre is, by definition, something that the body cannot break down. For example, we lack the enzyme cellulase, so when we eat cellulose (as in celery), it passes through our digestive tract undigested, unless some of our intestinal bacteria happen to be able to make use of it.
Though, as I believe I mentioned earlier in this thread, there is reason to believe that fibre may not be as indigestible as it was once thought to be.