Am about to restart my keto diet but I found myself wondering if I need to eat only chicken and ham or can I get away with my 0 net carb ingredients and snacks I found, including a net 0 bread that I use for hamburgers.
I’m currently under the impression that it would be fine since im literally losing 0.5 to 1 lb a day while predieting with low carb[30-50 max]
If it works for you, why not? But some people feel that it is better to count total carbs, because it works better for them. Any diet low enough in carbohydrate to allow our insulin to drop is a ketogenic diet.
If it’s just keto, so many items may be okay…
I eat lots of not zero carb items even on carnivore. Why would we eat only 0 net carb items on keto? Some people go for total carbs anyway. I don’t but sometimes I do for challenge and other reasons 
It’s still not zero, why would it be good for? (But each to their own.)
I ate zillion sweets on my old keto, I try not to do it now. And fibers may have their role here and there (I only can think of breads but I can do 0 total carbs bread, well in a wide sense of the word but I use it as bread. keto breads are never like normal breads anyway) but they (the fibers itself) aren’t proper food items…
So my total and net are pretty close to each other most of the time.
Weight-loss is something totally different, keto doesn’t guarantee losing fat (or weight) just like not doing keto doesn’t mean we can’t lose.
If your keto works for you, what’s the problem? 
Is there such a thing as zero carbs?
Our inherent human physiology/biochemistry soon sorts that conversion out btw, to have enough glucose.
I know what you mean though- you are thinking of going full carnivore.
But even prepared meat dishes, sauces and condiments contain carbs.
There are benefits of keto friendly veg. I wouldn’t turn my back on them for no reason.
But there aren’t needed and many carnivores completely avoid them, it’s quite possible.
My carnivore carbs (up to 20g a day. as I don’t drink milk or not much. I could go very high with that) almost exclusively come from eggs, organ meat and dairy.
I do have some processed meat items but their carb content is minimal. I don’t say all processed meat is like that but what I eat, in the amount I eat is negligible, almost always at least. I get many times more carbs from my eggs every day.
There may be huge disadvantages of vegs too, it’s individual (and the amount matters too. I do only carnivore-ish as I like my crunchy juicy vegs, 20g bell pepper or radish, for example. not every day but occasionally. that’s little enough carbs for me).
because im cutting out soda, juice, beans and potatoes which are where a majority of the carbs come from.
There are two relevant issues here, actually. The first is what your carb tolerance is. We recommend eating no more than 20 g/day of carbohydrate, because that works for everyone who is not severely insulin-resistant. Once you are fat-adapted, you can then experiment to see if you can tolerate a higher level of carb intake.
The second issue is fibre. The concept of net carb intake is built on this, the notion that we don’t have to count the fibre that is part of the carbohydrate content of the food, because fibre is by definition indigestible. So the problem is that fibre doesn’t cancel out digestible carbohydrate. The only way you can have a zero-carb food is that either all the carbohydrate it contains is fibre, or else it contains no carbohydrate at all. Adding fibre to a food does not cancel out the digestible carbohydrate it contains, because the equation runs like this: total carb = digestible + fibre + added fibre; and net carb = total carb - (fibre + added fibre). So the digestible carbohydrate is always an irreducible minimum.
If you are subtracting the “fibre” amount on the nutrition label from the “carbohydrate” amount and getting either 0 or a negative number, you live outside North America. That means that the “carbohydrate” amount on the label is already the net carb amount, with the fibre already subtracted. And to get your total carb intake, you need to add “carbohydrate” to “fibre” to get the total.
In North America (U.S. and Canada, primarily; I don’t know the laws in Mexico), the “carbohydrate” number is total carbohydrate, so if you want to count net, you can subtract the “fibre” amount from it. But it will almost never equal zero.
I’m sorry I didn’t catch on when reading your original post. But unless you live in the U.S. or Canada, you may be calculating your carb intake improperly.
this the bread I use, and I do live in the US. this bread is the only net 0 carb source I have at this time
So up to 1g net carbs for 28g…
I so don’t like those labels, we have way better ones here. I have stuff like “0.2g carbs per 100g”, way more informative.
But if you don’t eat much of it, it’s still quite little net carbs.
it is advertised as net 0 due to the allulose[a sugar substitute]
though I would like more detailed labels like that
This is a North American nutrition label, because it lacks a panel giving the amounts per 100 g of product. Therefore the carbohydrate figure is the total and you are allowed to subtract the fibre to get the net. So yes, this product contains 1 gram of digestible carbohydrate per slice (28 g) or 3.57 g per 100 g.
WATER, RESISTANT WHEAT STARCH, WHEAT PROTEIN ISOLATE, YEAST, ALLULOSE, CONTAINS 2% OR LESS OF THE FOLLOWING: SOYBEAN OIL, SALT, CHICORY ROOT FIBER, STEVIOL GLYCOSIDE (REB M), DOUGH CONDITIONER (MONO- AND DIGLYCERIDES, ASCORBIC ACID), CALCIUM PROPIONATE (TO RETAIN FRESHNESS), FUMARIC ACID, SORBIC ACID (TO RETAIN FRESHNESS), HYDROGENATED COTTONSEED OIL, GUAR GUM, SOY LECITHIN.
SOUNDS YUMMY 
(i couldnt find the tongue in cheek emoji)
well it tastes like a real bread, cooks like real bread… sooooo yea i think its great
I figure my meat cooked in the air fryer with just spices (with no added sugar) are pretty much ZC, right?
Nope, not something I would want to eat 
WATER, RESISTANT WHEAT STARCH, WHEAT PROTEIN ISOLATE, YEAST, ALLULOSE, SOYBEAN OIL, CONTAINS 2% OR LESS OF THE FOLLOWING: STEVIOL GLYCOSIDE (REB M), SALT, CHICORY ROOT FIBER, DOUGH CONDITIONER (MONO- AND DIGLYCERIDES, ASCORBIC ACID), CALCIUM PROPIONATE (TO RETAIN FRESHNESS), FUMARIC ACID, SORBIC ACID (TO RETAIN FRESHNESS), GUAR GUM, HYDROGENATED COTTONSEED OIL, GROUND TUMERIC, SOY LECITHIN.
There is often a certain amount of glycogen in muscle meat, but it’s considered unimportant as far as a carnivore diet is concerned.
I dunno from muscle meat. Would that include a chicken thigh? I do not stray from the usual suspects in meat department. NO organs, NO tongues, No brains, etc.
(I just threw up in my mouth a little.)
Tongues and brains are usually pretty great though And did you tried fried blood? I could get it as a kid and it was one of my several fav dishes… 
I am choosy too, I eat only a few such items.
I get very very little carbs from my muscle meat, way more from my eggs but even if I eat 15-19g from eggs and meat (that only can happen on quite liver-y and eggy days), it never feels to be any problem at all.
Dairy is a bit different, not everyone is fine with that especially if too much sugar comes from them, whatever that means for the one in question. Sugary dairy feels different to me but it’s still okay for me in moderation. My cheese (that I barely eat) is zero carb.
