I make the chocolate mousse… so darn good! yep with whipped cream and strawberry on top
So that brings me to this! ive been on a stand still with weight loss for 3 weeks now. Is there something i should be avoiding? I follow that “what you can eat foods”.
Thanks!
Rochelle
I was stalled for a month, it was because I was eating too much (keto friendly foods). I started eating less and cutting down on in between snacks and the pounds started coming off again. I still have my jello desert every day too.
Thanks! Sounds like a plan… But please tell me (i’m very new to this) what would you consider Keto friendly foods?
Good eye Melissa. I had not noticed that some flavors contain maltodextrin.
I checked the boxes of Great Value Sugar Free Jell-O I had, and found the Orange flavor also contains maltodextrin (it’s listed as the 3d ingredient on this flavor). Boxes of Black Cherry and Strawberry contain aspartame, and not maltodextrin. 
Nebulous, thanks for the feedback.
Although your response sounds pretty certain, I’m a bit skeptical. Can you let me know exactly how much maltodextrin the orange flavor contains, and exactly at what level it will do something to me?
Thx
So is aspartame ok and maltodextrin is not? Ok, so I must of totally misunderstood the first post on this. I had it all backwards. Luckily with all I have in my cupboard, I only have one peach to get rid of. I will be more careful in the future. This group is awesome, I’m always learning new things.
From my viewpoint, aspartame is preferred over maltodextrin, and maltodextrin should be avoided when on a keto diet.
A keto diet is one where the body mainly burns fat (not carbohydrates) for fuel. Elevated insulin levels makes it more difficult for the body to burn fat, so it is advantageous to keep insulin levels as low as possible.
Maltodextrin has a glycemic index of 110. Aspartame has a glycemic index of 0. Foods with a high glycemic index will raise blood glucose levels more than those with a low glycemic index. When blood glucose levels rise, the body normally responds by producing insulin. (See hyperlink in previous message for a listing of glycemic index for various sweetness.)
This also contains acesulfame potassium, which has an insulinogenic effect. Terrible for keto!
In my own interpretation -Keto friendly foods are essentially the foods we can eat that don’t exist in the basic platform of the ketogenic diet. Like pickles sweetened with Splenda, sf jello, sf ketchup, processed cheese, some salad dressings, processed meats and other things. Watch anything that might be processed. Philadelphia cream cheese has <1 carb. Walmart brand has more. It is how it is made and what they add. Cumulatively all of these things can cause problems. All of the extra stuff that could produce a higher insulin response than the base foods that make up the diet would eaten alone needs to be considered in the event you are no longer loosing. I can’t eat certain “sugar free” foods that others can. I will stop loosing weight if I do. They should be evaluated to see if that is what is causing the problem.
Mmmmm!
- ”…Berries. in 100 grams (3.5 ounces) of each fruit. So, for example, 100 grams of blueberries (approx 3 handfuls) would have 12 grams net carbs. On a keto diet, small amounts of raspberries, blackberries and strawberries are okay. …” …More
Quick question though on this (because I just hit the gym and then made Jello for later w/ Maltodextrin). So lets say it spikes the crap out out my insulin levels, if I’m already eating low to zero carbs/sugar, then isn’t my insulin carrying an empty suitcase so to speak? Sure, I may not be burning fat until it lowers again, but I’m not storing fat because there’s nothing to store. Am I right on this??? 
My viewpoint is a bit different.
A spike in insulin levels will make it more difficult for cells to break down and release fat from fat cells back into your blood stream. This may result in weight loss being more difficult, and a feeling of hunger and/or low energy as your body attempts to equalize blood glucose levels. So it’s not a matter of not storing fat, but allowing fat to be released from fat cells.
The discussion of maltodextrin vs aspartame may be a moot one, as it depends upon the quantity of maltodextrin consumed. If only a very, very small amount of maltodextrin is consumed, the insulin levels may only rise a small amount. Whereas if a large amount of maltodextrin is consumed, the rise in insulin levels may be significant.
Although I don’t know if the amount of maltodextrin in jello causes a significant rise in insulin levels, my comment was a general one insomuch as if there is a choice between 2 similar products, one with maltodextrin and one with aspartame, the one with maltodextrin is more likely to cause a rise in insulin than the one with aspartame. Some of the sugar free jello flavor products use maltodextrin, while others don’t. I choose to buy the ones with aspartame to avoid the potential of insulin to rise that may result from the products containing maltodextrin.
JMO
Actually this Jello/Maltodextrin topic is a perfect example of what I’ve personally been a bit fuzzy/confused on. Thanks for your in depth answer😎 Much appreciated.
Hello everyone! I may be a little late to the game. However I just wanted to let everyone know I found a “jello” called simply delish. It is made with erythritol and stevia!
I make bone broth. When it is refrigerated it becomes jelly due to the dissolved proteins. It’s a great source of gelatin. But not necessarily sweet. I say not necessarily sweet, but it does have a sweetness, just not dessert sweet.
Gelatin is good for joint and skin health.
https://chriskresser.com/5-reasons-why-even-vegetarians-need-gelatin/
I found this at Walmart. Does it seem keto friendly? It has 0 carbs, sugar free image|281x500
