[Mike Nolan]

I wanted something to go with corned beef, so I put together a rye bread recipe: 1/3 cup of rye flour, 1/2 cup of vital wheat gluten and the rest flax and oat fiber. Under 5 net carbs per slice.

Decent structure, didn't rise quite as much as I had hoped, next time I'll use a smaller loaf pan. I may tinker with the ratios a bit, too.

Tastes like a light rye bread, toasts fairly well and made decent reubens.

We're out of custards, so I'll make another batch tonight. Low carb and tasty.

[Mike Nolan]

Well, the bagels smelled like bagels, possibly because I used some barley malt syrup instead of a teaspoon of sugar or honey. Texture wasn't really bagel-like, but they served as an adequate platform for corned beef, cream cheese, sauerkraut and swiss cheese.

Shaping was a bit of a problem, I think a little more almond flour would have helped.

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[Mike Nolan]

I used the cobbler recipe from the gnom-gnom site with some of my apple pie filling to make something similar to Irish Apple Cake. About 15 carbs/serving, 3/4 of that the apple pie filling.

These use almond butter rather than almond flour, and they're pretty good, the cinnamon in the apple pie filling really comes through. A little low-carb ice cream went very well with it.

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[Mike Nolan]

I got a batch of beef stock started yesterday, let it simmer all night and will be straining it later this evening.

Supper was leftovers, I had to solve an issue for a client that kept me from the original plan for dinner tonight (steaks), so we'll do them tomorrow.

[Mike Nolan]

The keto bun was OK with a hot dog, but needed more toppings as the bun itself is kind of bland. (My burger last night had tomato and cheese.)

[Mike Nolan]

Heinz makes a no-added-sugar ketchup, 1 carb per tablespoon. They also have a no-added-salt one.

I've seen multiple sources that recommend not being on a strict keto diet for more than 6 months, but we're on sort of a modified keto diet anyway, so I don't know what we'll do down the road.

More than a few health professionals have told me that the main reason people stop following a keto diet is they get bored with the lack of food variety. So far, that hasn't been a problem, but we're only about 6 weeks into it. As we get into summertime menus, that may be more of a challenge, but those keto buns were pretty good last night. And with some practice, they'll look even better. That site also has a recipe for keto bagels and keto cobbler (though the fruit is the main source of carbs in cobbler.)

I found a book at Half Price Books over the weekend that looks good, just thumbing through it I came up with at least 6 recipes that my wife's reaction was: Too bad we've already got dinner planned today.

Title of the book is The Low-Carb Bible, by Elizabeth Ward. Not strictly a keto book, but neither is our current food repertoire.

[Mike Nolan]

It was in the low 70's again today, so I got the outdoor grill set up for the season and we had burgers on some keto-friendly buns I made. (I'll post more about them, with pictures, in the baking category.)

[Mike Nolan]

The chocolate custards separated a little, maybe the cocoa wasn't sufficiently mixed in. I may try making them with melted chocolate next time, that is the more traditional way to make them.

[Mike Nolan]

As I continue to work on sorting through the freezer, I'm finding a lot of stuff to throw out or eat. I've got a lot of apple pie filling I need to find a use for. Pie crust isn't too bad in carbs, but the pie filling made with sugar is pretty high, though I may try making a batch with allulose in the fall.

Tonight we had vegetable beef soup from the freezer.

I also made another batch of custard, with a tweak in the recipe (more cream and more egg), and I made half of them as chocolate custard, though I'm tempted to call them pot de creme, since they've got a lot of cream in them.

[Mike Nolan]

The egg roll in a bowl recipe sounds interesting. With a few tweaks (like no garlic) it'd work for us and be pretty keto-friendly, too. I might use ground pork or ground beef, though.

[Mike Nolan]

I was wondering if maybe that chicken was frozen when it went in the rotisserie.

[Mike Nolan]

I've been making a low-carb baked egg custard using a 1-3 ratio of cream and water in place of the milk and allulose instead of sugar. A little extra vanilla improved them. They appear to be 1 carb, with 9 g of fat and 3 g of protein, but I'm not counting the allulose. (Technically it should probably be added and then subtracted out at the bottom of the nutrition statement, like erythrytol is.)

I've also been making blueberry mini-muffins that appear to be about 2 carbs each (not counting the allulose), 5.8 grams of fat and about 2 grams of protein. I want to make it a few more times before I post the recipe here. They freeze well. I'm going to try making some with some semi-sweet chocolate in them, too. 40 grams of the Callebaut chocolate callets is 22 carbs, so that means 5 of them is around 2 carbs.

My wife was watching ads for Quest keto-friendly foods, so I picked up an assortment of them at the store today.

The 'smores one was a disappointment, a good marshmallow taste, a hint of graham cracker and an even smaller hint of chocolate. Odd mouth feel, though. (But I think most protein bars have that problem.)

The peanut butter cups got a more mixed review, we both thought they tasted like they had some coffee in them, though it isn't explicitly in the ingredient list unless it's under 'natural flavors'. I'm not sure they're good enough to justify buying them very often.

So far the best things we've found for snacks in stores are the keto snack (mostly nuts) mix at Costco and the parmesan crisps at Sams. (There are multiple companies that make parmesan crisps, in an assortment of flavors, though a few of them have garlic so those are out for us.) The parmesan crisps are very good substitutes for the stale bread in French Onion soup, and I suspect they'll be good in other soups, too.

[Mike Nolan]

We split the last of the onion soup and then had salads. When I was cleaning out the freezer I found some frozen vegetable beef soup, so that'll be on the menu in the next day or two.

[Mike Nolan]

I'm getting ready to make a big pot of beef stock.

[Mike Nolan]

We probably have rotisserie chicken about once every other month, these days always from Sams. We didn't like the spices in the Costco one, though I've seen multiple online sources claiming the Costco one is better. I've usually found the hot foods at Whole Foods to be disappointing.

Never had one that was underdone, though. I would certainly let Whole Foods know, there could have been an equipment issue.

I usually buy the one that has the darkest skin, figuring it is fully roasted.

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