Organic Heavy whipping cream is the easiest for me. I added to tea and coffee everyday. I measure about 3 tablespoons.
@Sexy it’s great you’re getting involved in the forum. The search tool is your friend, you’ll find a lot of great information there (and you’ll avoid duplicating topics that have been covered).
Here’s a great place to start: Keto Is This Easy
It depends … my current favorite is clotted cream
Goose liver pate
Duck (with seared skin)
Ghee & butter
Blue cheese dressing
Triple fat Brie cheese
Most creamy cheeses
Most seeds and nuts
If you want vegan specific… I made a thread for that:
And here’s the more complete list ranked by highest fat content
I love my fats…
Butter and just started some coconut oil that is easy to carry.
My fav to break my 20 hour fast is raw coconut butter.
Also - pork rinds, avocado, bacon, olive oil, feta cheese, macadamia nuts
I only eat meat, fish, eggs, butter/ghee, and some MCT oil. Simplest recipes.
I keep it simple and repetitive with my meal prepping, so evoo, avocados, butter, pork rinds, heavy cream, cheese, fats in my steak and/or bacon, and salad dressing (usually home made)
If you keep your protein and fat equal by weight, you will be getting 31% protein and 69% fat.
But eat to satiety, not to macros. Much more manageable that way.
In no particular order:
Edit: butter slathered on a slice of sharp cheddar
No… you don’t really eat plain butter, do you, or was this a funny? I have to have something to slather it on, like bacon.
Certainly do. Creamy confection. I ate half that pack for lunch.
Heavy cream is an easy way to get lots of fat. In hospitals that do a therapeutic ketogenic diet for patients, they give patients heavy cream for fat. It’s super easy to get fat with cream.
I personally prefer rendered animal fat. I’m experimenting with limiting dairy.
Drink your bacon juice—there are children getting fat in India!
When I first started, I used to save ALL my bacon juice, and I collected so much, I couldn’t cope with it all. Ended up throwing it all away . I was obsessed. Now, not so much!
Really!? Ha, ha! (please don’t think that’s a judgement - but dude!) It needs a conduit. Don’t you find it really greasy?
I don’t go out of my way to add extra fat, I just don’t avoid the fats that come with protein-laden foods. I have always preferred dark meat chicken, and skin-on chicken, so that was a no-change for me. I don’t buy the “extra lean” hamburger and tend to go with anything from 85-15 to 70-30, whatever’s on sale that week.
I also use fats in cooking and food preparation for flavoring. For added fats, butter, olive oil, and avocado oil mostly. I saute most everything in olive oil and butter, unless it will be seared at a higher heat, in which case, avocado oil. I don’t use more than needed, just enough for the cooking.
I do use melted butter as a flavoring for steamed vegetables, like broccoli or asparagus. I wish I were a bit more skilled at sauces, or I’d do Hollandaise or other creamy or cheesy sauces. A steak with a really well made Bearnaise sauce is awesome, too. Give it a try at a restaurant if it is offered.
I use full-fat blue cheese dressing and other salad dressings on my salads. They are commercially produced dressings, so may be made from seed oils. Also, I prefer regular mayo over avocado mayo. I just get Duke’s. Sugar free. I don’t use it often enough to where the fact that it is made from soybean oil is a big concern for me. Other ingredients are good, 0 grams of carbs.