100 Days of Keto (Chow) Day 09

//100 Days of Keto (Chow) Day 09

100 Days of Keto (Chow) Day 09

I’m still going well on the “just eating Keto Chow” – Oh Hello Bakery brought by some of their stuff yesterday, they feel bad “tempting” me with it – meh; I’m a big boy, I can handle it! This morning I mixed up a couple test batches of the Spicy Taco flavored stuff I’m experimenting with, we’ll see which flavor concentration tastes the best. Yesterday’s test of the Creamy Tomato Basil went really well, the consensus was the one with more flavoring was better – the only problem is it uses 33% more flavoring which will increase the price accordingly. I did get detailed nutritional information on the ingredients I’m playing around with and each meal of the Tomato Basil should have 0.96g of net carbs – that’s actually far better than I had anticipated, adding heavy cream adds another 2-4g, using butter or bacon fat should add virtually no additional carbs.

Today we’re going to be doing our blind taste test, REALLY looking forward to it! It took quite a long time last night to mix up all of the stuff. 4 different products in 2-liter pitchers, one in the bottles they come in.

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By |2019-01-10T08:53:13+00:00January 10th, 2019|Categories: 100 Days of Keto Chow, Weight Loss|Tags: , , , , , |0 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.

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