Hello Danielle. You’re welcome, and thank YOU for finding the time to leave your feedback.

Hey Sue, sounds like you’re a dab hand at British cookery! I’m afraid I haven’t tried to re-create scones. Purely because I don’t like them, so I’m forever putting them off…but they are on my to-do list!

Hey Sheila! Welcome and thank you! Lupin flour is amazing. The search bar comes up when you click on the magnifying glass symbol on the top right hand corner… ?

Hi again, yes canned tomatoes are fine in moderation, but check the reported carbs on the label, as some contain added sugar. It may seem that keto is complicated and difficult, but I assure you it is just a case of getting used to doing things a little differently. If you find it all too overwhelming, do the transition in stages: cut out all the obvious high-sugar and carb-heavy foods first (bread, pasta, pizza, potatoes, etc), then start to reduce carbs further by selecting the right veggies, opting for lowest carb cheeses, selecting specific nuts (macadamia are best but watch the calories) and so on. Don’t worry about the weight aspect to start with, getting in ketosis is what you’re aiming for. Most cancers are glucose-dependent, so you’re absolutely doing the right thing with keto.

Thanks so much for your reply. I agree that the yogurt from lidls is the best. I will try your technique for double straining. I think this is the most complicated diet I have ever tried. Although weight loss is an important goal the health benefits are keeping me trying cause I have type 2 diabetes and had breast cancer in 2011/12. My weight isn’t going down as quickly as I expected it is confusing trying to figure out the macros and counting.

Today I tried your cloud bread. It was light and absolutely delicious and genius. Sorry to ask another question, but are canned tomatoes okay to use?

Hi Anne! Thank you for stopping by and leaving such lovely comments.
Your question regarding yoghurt is very relevant. Unfortunately, the internet is rife with personal assumptions and misconstrued facts, so I am sorry to disappoint you but carbs in yoghurt DO count. While it is true that bacteria eats up sugar, it does so during the yoghurt making process. Typically, manufacturers have their final products lab tested to identify the nutrition content, so what you eat is represented on the label, rather than the initial ingredient(s). It is the same with cheese – it all comes from milk, so if the carbs-don’t-count argument were valid, all cheeses would be showing identical nutritional values – but they don’t.
Also, I may be stating the obvious, but anything low-fat or zero-fat should be given a wide berth, especially when it comes to dairy products.
I don’t know if you’ve ever tried double-strained yoghurt, but it is delicious and much lower in carbs than single strained (Greek-Style is single-strained). If you already buy Greek-Style yoghurt, strain it once more, add a little sweetener and you’ll end up with about 80-85% of the carbs stated on the packaging. For full instructions, check out my post on HOW TO STRAIN YOGHURT, all you need is a jug, a cheesecloth and elastic bands. The recipe was written using Onken full-fat yoghurt (so the macros won’t match a different brand), but I’ve since been straining Lidl Greek-style yoghurt: fewer carbs and totally luscious.

Ps I am sugar free using erythritol as my main substitute with stevia I made your recipe for the ammeretto biscuits, amazing and delicious, tasted like “real” food. I intend in the coming days to try out some of your other recipes as I have purchased the lupin flour you recommend. I want this to be a complete lifestyle change and not another “diet flop”. You are very inspiring and giving me some hope with your recipies.