Oat bran

(Tamara Inman) #1

Hello! Does any one know if oat bran will kick you out of ketosis? I meant to buy oat fiber but mistakenly got oat bran - still low carb 80 in a cup for the recipe that made 12 muffins, and the fiber helps too. Any info would be appreciated!
Blessings,
tammy

(John) #2

Keep the total carb count for the day under whatever your limit is and it should be OK. The stuff I have on the shelf says 27 g carbs in 1/3 cup, 5 of which is fiber, so 22 net grams of carbs - would equal 66 per cup assuming no rounding errors.

12 muffins / 80 grams of carbs = 7 grams per muffin, assuming no carbs in the other ingredients.

(Tamara Inman) #3

Thanks John! I am still keeping under 16 carbs a day, the muffins are like 5 carbs each if my calculations are correct but will make again with oat FIBER. The muffins were good, need more salt next time and maybe some almond extract. The recipe is oat fiber, flaxmeal, eggs, cream, vanilla, salt, 12 fiber muffins. And you get to put butter on it!!!

(John) #4

Sounds good to be honest. I have a lot of semi-healthy carbs (like oat bran and wheat bran) sitting on the shelf. It would be nice to incorporate some of those into low-carb recipes to add some variety. I used to make a hot breakfast porridge using 1/2 cup oat bran and 1/8 cup wheat bran, with a little butter and a spice mix of cinnamon, nutmeg, and allspice. Quite tasty and fiber-rich, though too high of a carb load for a ketogenic diet.

I have all of the other ingredients (not oat fiber). I need a muffin tin, though.

(Tamara Inman) #5

That sounds yum as well! I do love oatmeal (especially steel cut) but obstaining right now but not for life! Ooops, i didn’t say in my last post that melted butter & sweetner are also in the muffin recipe

(Tamara Inman) #6

Here is link to recipe https://www.ketoconnect.net/high-fiber-muffins/ only 1 carb per muffin because of all the fiber. There is also a link to keto oatmeal recipe in the article. Have a blessed day John!

(John) #7

This is great, thanks! I really need to get into preparing food in advance so I am not always scurrying around in the kitchen trying to cook myself something. Having a few baked goods around that I can add to a quick meal will be a big help.

(Tamara Inman) #8

Welcome, enjoy! I’m with ya, gotta do the prep to have some ready to eat food. I make ‘egg cups’ in silicone muffin pan: beaten eggs, cheese, bacon or sausage or ham…lots o variations! My bacon cheddar egg cups are 7 beaten eggs for 6 cups, salt pepper red pepper flakes whatever & pour into muffin pan, crumble 1/2 slice cooked bacon & 1/4 slice cheddar in each cup, bake around 300 or so for about 15 minutes or so. Each cup 180 calories, 14 fat, 12 protein, 1 carb

(Tamara Inman) #9

Welcome! The fiber muffins & egg cups are easy & many different ways to change up the ingredients. And portioned size & doesn’t take too long in the kitchen! I’m in need of hip replacement & can’t stand long. I use the crockpot a lot too, a good one is Crack Chicken: chicken, cream cheese, ranch spices, water, ACV on low, after done take chicken out & shred, put back in pot & add some shredded white cheddar & mix, top with bacon, black olives, chives or green onions. Frank’s hot sauce is good on it too!

(Laurie) #10

Plain flax muffins are good too.

I used to make these (or something like them) often. You can change the sweetener and spice–or omit them entirely for a nonsweet muffin.

(Tamara Inman) #11

Looks great, will have to try, thank you! I am thinking of adding some bluberries next time I make muffins. The muffin pan is great, built in portion/macro control!