We admit being carb-free eaters is tough. We never realized how many carbs we consumed until we started tracking our every bite. Quite honestly, it was scary how often we reached for convenience foods that we stocked in our pantry before keto.
But while snack foods were (and still are!) a staple (who doesn’t reach for a few chips now and again?), we have overcome that challenge with veggie chips, and nuts and seeds.
Re-programming our taste for bread and crusts was also deeply engrained (pun intended) in our diets. So we started (re-started) learning to make the basics. These recipes made the “favorites” cut.
White Sandwich (with yeast)
You will find this moist white bread when made in a 1/2-pound loaf pan makes the best sandwich bread loaf. Toasting is also like the real thing and perfect with Strawchia Jam (sugar-free, of course!)
Buttery Flaky Pie Crust
This flaky, buttery and tasty, keto pie crust is ideal for anything from pies (both sweet and savory!) to empanadas and quiches (and we agree!)
We make these fresh now as the taco meat is finishing to serve hot but form them in a taco tray for later, if you prefer. Or the cooled tortillas can be stored in reusable storage bags for up to a week for wraps and leftovers.