Around a pound of ground beef, one egg, half a cup of porkrind dust, half a cup of Parmesan cheese, some Italian seasoning, crushed red pepper, garlic powder, salt and pepper. 400 degree Fahrenheit oven for 15 minuets. Top with cheese and bake until bubbly.
What did you Keto today?
Yeah that’s what I’m doing. 24 hours in the fridge learning to accept it’s new cylindrical shape and the skin drying out, then 36 hours in the sous vide.
We have done 72 hours 3 times with no issues. What problems did you encounter @Ernest?
Following world carnivore month rib eye, bacon, pork skins in tallow &
small deviation with eggs fried in lard.Awesome
Little Vietnamese place that I get take out from. I’ve eaten from them since I started keto and it’s the only place I got out to eat. I think they are use to my order too… their pho is awesome and the cuts of beef I get (I always request the fattiest)… fills me right up… the chef also sears his beef with duck fat. This is a keto heaven
I have a great low carb cornbread recipe if you want it – it’s not strict Keto, but you can’t fake cornbread in Texas so you have to have a lil cornmeal in there!
I think my new roommate’s pizza stone has greatly improved my quality of life.
Carlshead pizza. Pesto sauce. Chicken, bacon, carmelized onion and garlic, and bell pepper for toppings. Definitely needed more (quantity) of the toppings next time. But no worries; I made four extra personal-sized crusts.
I make those thingamajigs all the time.
In that same size cast iron pan too.


Blueberry Scones. (FYI I took such a nice photo because I’ll be using it as a thumbnail). I don’t do that with every meal!
It made for a lovely breakfest today.