What's Your Unique Keto Food

(Tracy) #1

I’m always curious as to what Keto food people keep around to munch on. I always keep egg loaf in the fridge for when I need something quick. If I offered it to a non-Ketoer, they’d probably gag, but we love it. It’s a block of cream cheese, a stick of butter, 8 eggs, flavored with vanilla, cinnamon and a dash of sweetener. Blend it in a blender and bake for 30 minutes. You can even fry it like French toast after it’s baked. We prefer it cold. What’s your go-to Keto food?

(Jack Bennett) #2

I tried egg loaf. I thought it was pretty good but the title turns me off a bit :laughing::laughing:

My basics are pretty plain: hard boiled eggs, frozen beef burgers, burrito bowls (ground beef based).

I’m a big fan of macadamia nuts but I find them hard to limit. Pork rinds are a nice snack food as well, and not quite as habit forming as the nuts

(squirrel-kissing paper tamer) #3

I like to keep mini salmon patties (bound with egg and pork rinds) in the fridge for a quick eat.

(Rebecca 🌸 Frankenfluffy) #4

I don’t really snack, but the things that feature most often in my daily menus are:

Buttery scrambled eggs
Cauliflower mash
Cheese sauce (for lasagne or over veggies) made with cauliflower and, well, cheese
Soup to take to work - broccoli, leek and cream cheese, or cauliflower, leek and mature cheddar cheese
Chaffles for a weekend lunch
Slow-cooker roasted chicken thighs
Slow-cooker roasted pork belly slices
Whipped double cream
Blue cheese/Brie/proper mature cheddar
Frankenfluff

@PetaMarie those salmon patties sound wonderful! How do you make them?

(squirrel-kissing paper tamer) #5

1 can salmon
1 egg
a spoonful of mayo
salt and pepper
chopped onions if you’re into that
crushed up pork rinds to make the consistency moldable into patties, almost like meat balls would be, that level of dryness.

I like to make them chicken nugget size and pan fry them in lard. They get a crunchy outer coating.

If you’re a keto sinner like I am they taste delicious dipped in some home made cocktail sauce with real catsup (heavy on the horseradish though)

#6

If I just want to snack on something when I am a tiny bit hungry (it doesn’t happen if I have enough meat but that’s difficult for me at this point), I eat lard. Why to overcomplicate things? :smiley: It’s perfect for me (I am used to minimize my fat intake as much as I can on low-carb so no way I overdo it. Though wouldn’t it be a nice day if I did that just once…). If I am hungry (or not but choose to eat), I usually need a decent sized meal, not a snack, that just makes things worse. But I have interesting times.

I never tried egg loaf, I’ve read about it but it sounded so damn fatty! Lard is different for some reason, it’s just a little snack but if I bake something with eggs, I almost never use any added fat (except if I make brownie, it’s in the chocolate but I don’t add more even if the recipe says so). So… Is egg loaf really good (I know it’s about taste but still… it’s so odd to me, I try to imagine but can’t)? I inevitably will make it one day, I live on eggs and I am curious. I even did mayonnaise after 4 decades of disliking it! It’s not bad though I have no idea why I would need it… Maybe using it instead of mustard, lowering my carb intake an insignificant bit? Mayonnaise always sounded so very fatty and indeed, I use way, way more egg yolks than in any recipe. And lard but smoked ham fat sounds even better, I will do that too. But that’s not a snack, it’s a condiment or what.

I always have homemade chocolate in jars too, it lost some of its importance for me but it’s a Very Important Staple in this household. But it’s used as part of a meal.

Sometimes I have hard-boiled eggs but I don’t particularly like them (it’s much better if I focus on the whites. I prefer runny yolks). But it can be useful to have some at hand. I have 30 now but most of them will undergo some transformation and become a main dish :slight_smile:

A piece of cheese is nice and easy too. I used that in the times when I totally had to eat a bite at night, no idea why, it’s not my style. But it worked sometimes. And when I have problems with eating big enough meals, small and tiny meals appear and cheese is a nice option.

(Rebecca 🌸 Frankenfluffy) #7

That’s me all over! :wink:

Wow - sounds scrummy! Will give those a go for sure - thanks so much! :fish:

I love mustard with tinned salmon (sometimes I make a dip that’s salmon, Dijon mustard and mayo, whizzed up in the blender) so I reckon I’ll make some kind of sauce with mustard and mayo for these bad boys…

:grin::clap::heart_eyes:

(Windmill Tilter) #8

Smoked herring. I eat it so much I considered changing my username to Kipper Quixote.

(squirrel-kissing paper tamer) #9

But then what do you eat it on? I do love mustard and dips in general!

(Rebecca 🌸 Frankenfluffy) #10

coughs

Shhhhhhh, but I serve myself out a small bowlful :eyes: and grab one of these… :spoon:

:rofl::rofl::rofl:

#dipfreedip

(Tracy) #11

To me it tastes like a less sweet, dense cheesecake without crust.

(Tracy) #12

It’s not too fatty. It tastes like lightly sweet, dense, crustless cheesecake. If you can handle lard, I bet you’d like posset. I made it once and it was so good I swore I’d never make it again because it was the one thing I didn’t have much control around. Look up a recipe and all you have to do is replace the sugar with erythritol.

(squirrel-kissing paper tamer) #13

Lol! I just made cream cheese melted with Ragu mac and cheese cheese with chopped jalapenos mixed in and scooped it up with pork rinds. Life is better with dip!

(linda) #14

Nothing radical –
I love peppered smoked salmon with capers and cream cheese with a squeeze of lemon.
Celery is great for crunch needs. Made Jello last night with whipping cream in it for a treat - lots of chemicals but whatever. I discovered BHU KETO White chocolate macadamia cookie dough keto bites- oh my!! Too Good. It has the work Keto in it so its a keto food right? Ha!

#15

Yeasted Keto Buns – smells and tastes like real bread. 0 net carbs.

#16

I like cheesecake so it sounds good. And anyway, I like the ingredients so what could possibly go wrong? In the worst case I need to rewrite the recipe, I do that all the time anyway, even my old favs need to change as I change.
I looked up what posset is, we don’t have such a thing around here (and if we had, we would call it differently, I am a Hungarian). Sounds good but eggnog is more like my thing, I put eggs into everything if possible (and if it’s a thick liquid with lots of fat, I tend to freeze it. My eggnog became a very eggy ice cream, I couldn’t resist. It was pretty nice). But lemon posset sounds very good too… I didn’t use more than minimal lactose for long but heavy cream is too good (even when they ruin its flavor a bit for a longer shelf life), I brought it back (sour cream is irreplaceable too) and use it sparingly, it usually goes well with eggs.

(Susan) #17

I’ve pared down my fat bomb recipes to one basic simple to remember base and I make them in bulk. They’re fine in the freezer for long periods.
1/3 unsalted butter (room temp)
1/3 cream cheese (room temp)
1/3 coconut oil (just warm enough to be liquid)
I use 1 lb. of each, add 1 cup sweetener and then flavor.
Either 1/2 cup lemon juice and 2 Tbs lemon extract OR
1 cup frozen berries and I use raspberry stevia and blueberry- pomegranate stevia as the sweetener.
I freeze them in a 9"x9" pan lined with Saran wrap, then take them out after about 30-45 minutes and cut into squares and back to the freezer in a sealed plastic bag. I used to use the silicon molds, but that’s way too fiddly for me.

(Diane E Matters) #18

Soup this time of the year. I’m allergic to cheese so I find I have to make up recipes that doesn’t have that as an ingredient. Making my soups really makes eating this lifestyle tasty for me. I still miss cheese though it was easier to stop eating it than when I quit smoking 2 decades ago.

(Terri) #19

I would love a lasagna recipe that is keto

(Tracy) #20

I’ve made just about every kind of noodle out there and so far the best option for lasagna is to just use sliced deli meat. The noodles made with cream cheese and eggs end up soggy and flavorless. There’s a brand of “noodle” called Palmini that I absolutely love. They make lasagna sheets but I’ve only tried the linguini.