Ingredients for Keto Chow 2.0 finalized

/, Site or Store Stuff/Ingredients for Keto Chow 2.0 finalized

Ingredients for Keto Chow 2.0 finalized

Just a quick update on Keto Chow 2.0: Last week we gave a check for half payment on the first batch of Keto Chow 2.0. Today I got the film template for the single serving size. I also got the final ingredient list. Of note: there’s an enzyme blend for all those lactose intolerant peoples, also the only sweetener that will be used is sucralose; no AceK, no stevia.

Here’s the full ingredient list as it will appear on the packaging:

Whey Protein Concentrate, Acacia Gum, Potassium Citrate, Salt, Xanthan Gum, Vitamin Blend (Vitamin A Palmitate, Cholecalciferol, dl-alpha-Tocopheryl Acetate, Mixed Tocopherols, L-Methylfolate, Methylcobalamin, Niacinamide, Calcium d-Pantothenate, Thiamin HCl, Riboflavin, Pyridoxine HCl, Ascorbic Acid, Vitamin K2, Boron Amino Acid Complex, Dicalcium Phosphate, Chromium Picolinate, Copper Gluconate, Potassium Iodide, Ferrous Gluconate, Magnesium Citrate, Manganese Sulfate, Molybdenum, Nickelous Sulfate, Selenomethionine, Vanadyl Sulfate, Zinc Gluconate, Choline L-Bitartrate, Lutein, Lycopene), Potassium Chloride, Natural & Artificial Flavors, Enzyme Blend (Cellulase, Amylase, Papain, Bomelain, Protease, Lipase, Invertase, Lactase, Maltase), Sucralose.

Now we get to play the “when will we get it” game – it’s possible we will have it in time for the New Year’s weight loss resolution mayhem, which would be awesome. 6 weeks minimum, probably longer.

By |2016-11-08T12:37:27+00:00October 31st, 2016|Categories: Keto Chow, Site or Store Stuff|Tags: , , |6 Comments

About the Author:

Chris Bair is a technology and computer geek. He became involved in the nutritionally complete "future foods" movement in January 2014, originally with a conventional recipe and later switching to a high fat, low carb "ketogenic" variant on October 2014. In January 2015 he created the recipe for Keto Chow and released it without restriction for anyone to use, at the same time he began mixing the recipe up for people that wanted a finished product and has seen steady growth in the business every month since. Chris has lived in Utah for most of his life, except for a few years living in Chile where he learned Castillian. Chris and his wife have two sets of twins with a couple singltons thrown in for good measure.


  1. Shawn November 8, 2016 at 9:59 pm - Reply

    Looking into getting into Keto Chow. Whats the improvement from the formula before as far as benefits and price and such goes?

    • chris November 9, 2016 at 6:40 am - Reply

      Haven’t finalized price yet (I want to actually get it first = ) but it will cost less than 1.9, simply because of the protein costing less.

      • Shawn November 9, 2016 at 6:25 pm - Reply

        Thanks! Is there a reason why you switched from Psyllium Husk which was used in earlier version to acacia gum?

        • chris November 9, 2016 at 7:07 pm - Reply

          That was done back in May. Here’s the section from the recipe changenotes regarding the switch:

          1.5.0 – Yay new version! I’ve switched from Psyllium Husk powder to Acacia Gum fiber (aka “gum arabic”). This has a number of great benefits including being better for your gut bacteria (most people will now be able to trust a fart when starting Keto Chow). Because psyllium husk was also acting as a thickener I’ve increased the xanthan gum. The end result is a nice viscosity with no perceptible texture at all. If you thought Keto Chow 1.0.4 was smooth you should be pleasantly surprised. Since ti already had the flavor and now has the texture to match, the “melted icecream” is finally complete! Longer explanation of changes here:

          • Shawn November 9, 2016 at 7:20 pm - Reply

            Again, thanks! I searched looking for comparisons between the two but couldn’t find any actual comparisons. To be frank, I’m working with a very small budget as I’m currently In college. So i’m trying to find the cheapest but still quality ways to create Keto Chow. So far the only change I’ve been able to make is buying 5 lbs of Protein to lower the cost from only 2 lbs. So I figured I would go to husk because it’s easier to buy in bulk. But I’m willing to give a little to get a little. I know you’d probably prefer to have someone buy the product from you instead of making it ourselves. However, I thank you for having the info out there and being so helpful. I will make sure to buy some of your products down the line when I am able to afford it!!

            • chris November 9, 2016 at 7:26 pm

              Meh, I mix my own – won’t get upset if others do the same =)

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