Category: Specialty

FATS AND CRUNCH COME TOGETHER As one of the highest fat nuts available to us, macadamias are the perfect way to get in fats while having a change in texture. From sprinkling into cream cheese to baking them into brownies, macadamias will be an awesome addition to any nuts you already have.

DELICIOUS CARAMELIZED FLAVORS MADE LOW CARB Brown sugar is one of the hardest things to replace while on a ketogenic diet. Well, now we can! From French toast to coffee cake muffins, Ideal Brown will help you get the flavor profile you want so badly – without the carbs. Made from Xylitol, this is a…

EASY 1 TO 1 SUBSTITUTION TO SUGAR This is a baking mixture that puts together erythritol with oligosaccharides (usually coming from chicory root). This helps with the cooling sensation that is sometimes tasted when baking with erythritol alone. If you’re making something sweet and you’re not sure how much to put in, you can treat this…

NATURAL SWEETNESS THAT PACKS A PUNCH Stevia has been hailed as the greatest sugar substitute in the last decade.From lowering blood sugars in diabetics to lowering cholesterol and blood pressure, Stevia is something we should all include in our diet. It has proven health benefits and a glycemic index of 0.

PLENTY OF SWEET, WITHOUT THE CARBS Not all erythritol is created equally. NOW brand promises non GMO ingredients are used in the process of making this fantastic sugar substitute. Although nutrition labels say that it has carbs, our body doesn’t have the enzymes to break down this source of sweetness. About 90% of the erythritol…

REALISTIC TEXTURES WITH NO ADDED FLAVOR From cakes to breads, protein powder can add a consistency that will compliment most things you want flour in. Although we need to watch our protein, we don’t use too much when we use it – which means it all evens out with the fats. Grab a pound and…

THICKENS ANYTHING WITH A TINY AMOUNT This strange substance is vastly used in molecular gastronomy (the science of physical and chemical changes of ingredients in cooking), but is also quite well known in the keto world too. Mainly used as a thickener, this (net)carb-free substance will last you a long time. Just a small amount…

FIBER WITH A DELICIOUS WHOLE-WHEAT TASTE From taste to texture, psyllium husk can be a fantastic ingredient to have around the kitchen. It’s extremely absorptive, adds that flavor of whole-wheat, and even gives a texture similar to that of whole grain flour. So, when you’re making bread, muffins, donuts, or tortillas – psyllium husk can…

HIGH QUALITY, AFFORDABLE PRICE Similar to almond flour, this will be a staple in our kitchen also. Many times a recipe will call for a mixture of the two, being that coconut flour has a much higher absorptive property than almond flour. They work extremely well together, but don’t be fooled; coconut flour can stand…

DELICIOUS, AESTHETIC, FINE-GRAIN Since we can’t use all-purpose flour (or many other types of flour) on a ketogenic diet, we still need something that we can bake delicious cakes, cookies, and treats with. Almond flour is a fantastic alternative to regular flour, giving us much more fats, much fewer carbohydrates, and only a little bit…