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Homemade Bread Recipe – Low Carb & Keto Friendly

Over the last year, we’ve tried about a dozen different bread recipes and ready-made bread options that range from extremely low to moderately low carb. All are sugar free, most are grain free, and some are gluten free. We were on a quest to find something that made everyone in this little family happy.

Many folks have shared their successful experiments in creating really amazing breads, usually one kitchen guru building on another’s tasty creation, effectively evolving it into something new. And that’s what we’ve done here. We found a super simple keto bread recipe by Mad Creations that was inspired by recipes and experiments by Diedre, Keto Luna, and She Calls Me Hobbit. It was a great foundation to play with and shape into a texture and flavor profile we really love.

Jump to Recipe | Jump to Recipe Notes | Jump to Alt Ingredients

Why try all the bread??

Well, to be honest, my husband is picky about his bread and until recently, we hadn’t found one that met his criteria. He kinda liked the buttery, almond flour breads I made at the start of this lifestyle change, but they weren’t really “bread” in his opinion. He believes wholeheartedly that bread is pillowy soft, fluffy, stretchy, bouncy, toastable, with a yeasty smell/flavor; bread that can be eaten alone, without anything added on top.

Basically, traditional bread but without carbs.

The search began…

Nature’s Own makes a sugar free bread readily available in most stores that comes very close to the hub’s idea of what bread should be and he’s pretty content with it, but the carb count is pretty high per slice when you want more than one and the ingredients aren’t super agreeable for me personally. Sola Bread comes in second for store bought bread with fewer carbs per slice, but the taste and texture aren’t quite right.

Keto Luna has fine tuned keto flour ratios in her bread recipes to perfection, resulting in an incredible traditional bread doppleganger – but a huge portion of the ingredients is casein powder, which I’m allergic to. We tried Diedre’s bread recipe too – the texture was so incredibly bready but the flavor was off. So close, but none of these options were quite right for my family. Nor did they meet the hub’s hefty bread standards. This meant we were just gunna hafta find a way to make it ourselves.

So, after countless recipe attempts, failures, near-successes, and 1 broken food processor later… we offer up our own spin on a low carb (1.6g net carbs per slice!), gluten-based, yeast-risen, traditional-tasting, homemade bread with extremely low net carbs. We’ve made it 5 times so far with modest tweaks, consistent results, and it’s finally received the husband’s stamp of approval. Also, be sure to check out my notes below the recipe for tips and ideas on variations or substitutions.

Low Carb Bread Recipe


Note: Okay, so I don’t usually list tools, but some tools make your life easier. I’ve been making this with a stand mixer to knead the dough – but I’ve also used my hands for a hefty workout when we had no stand mixer. Also, some people have success using a decent food processor (carefully though, I broke mine attempting this method ’cause I didn’t know what I was doing).

  • Stand mixer with dough hook, food processor, or strong hands
  • Parchment Paper or Silicone Mats
  • Rolling Pin
  • 8 or 9 inch Loaf Pan
  • Breadmaker??? I’ve never used one before but I’ve heard good things, like how it both kneads the dough and bakes it for you. If you have one and give this a go, let me know how it turns out!


  • 1 cup Warm Water (between 105 and 110°F)
  • 1 tbsp Active Dry Yeast
  • 1 tbsp Inulin Powder (or 2 tsp Honey or Maple Syrup, see notes)
  • 1 cup Vital Wheat Gluten
  • 1/3 cup Oat Fiber
  • 1/3 cup Brown or Golden Flaxseed Meal (see notes)
  • 1/3 cup Fine Blanched Almond Flour
  • 1/2 to 1 tsp Fine Pink Salt or Fine Sea Salt (to taste)
  • 1/4 tsp Xanthum Gum (optional)
  • 1 tbsp Powdered Erythritol or equivalent in your preferred sweetener (this doesn’t make the bread super sweet IMO but rather balances the flavor of the flours and salt)
  • 1 tsp Garlic Powder (optional)
  • 2 eggs
  • 4-6 tbsp Unsalted Butter (softened, we use 6 but can use less)


Note: I am wordy, can’t emphasize this enough. So the gist is this:
– activate the yeast
– mix the dry ingredients in one bowl
– mix the wet ingredients in another bowl
– combine the activated yeast, wet, and dry ingredients
– knead for 5-8 minutes
– proof the dough for 1 hour
– bake for 45 minutes in a 335° f oven

Ta da! But it’s still highly recommended to read the more detailed instructions and recipe notes below.

1. In a small bowl, combine warm water, yeast, and inulin. Give it a quick stir, cover with a cloth or cling film and set aside in a warm/humid area for about 5-7 minutes, or until frothy (e.g. oven with the light on, stove top while the oven preheats, or a microwave). If it doesn’t get frothy on top, you might need to try again with fresh yeast and double check your water’s temp.

2. In a large mixing bowl, combine all the dry ingredients: Vital Wheat Gluten, Oat Fiber, Golden Flaxseed, Almond Flour, Salt, Xanthum Gum, and Garlic Powder (or any other seasonings you’d like to add).

3. Once the yeast mix looks frothy, combine the rest of the wet ingredients in the small bowl: Eggs and Butter.

4. Add the wet ingredients to the dry ingredients and give it all a quick stir with a fork or hard spatula until it starts to look like a lumpy, sticky dough.

5. Make sure your dough hook is attached to your stand mixer and set it to knead your dough in the big bowl on a low-medium setting for about 5-8 minutes. You’ll know it’s ready when it starts to turn into a giant ball and looks stretchy rather than lumpy.

Tip: Alternatively, you can pour the lumpy dough into a food processor and carefully pulse (and scrape the edges as needed) for about 5-8 minutes, until the dough starts to ball and twine around the center. You can also go old school and knead the dough by hand until it barely sticks to your hands anymore and stretches an inch or two without breaking.

6. Optional: Place the kneaded dough between two sheets of parchment paper or silicone mats and roll it out to a flatish rectangle where the shorter side is about the width of your loaf pan (so it fits!). This doesn’t have to be perfect. From the short side of the rectangle, start rolling the dough inward until it makes a log (it’s kinda like rolling a log for pinwheels or cinnamon rolls).

7. Place the dough into a greased loaf pan, seam side down.

8. Cover the dough with a cloth and place in a humid area to proof and rise for 1 hour. We like to preheat our oven and leave the dough on the stovetop near the oven’s vent. You could also place it in a NON-preheating oven, with the oven light on, or a microwave.

Tip: For a darker, shinier crust you can brush the dough with an egg wash or butter before baking. Rather than baking with a wash, I like to brush my fully baked bread with melted butter when it’s hot out of the oven then sprinkle it with some sea salt. For a harder, crispier crust you might try adding a pan full of ice cubes or cold water on the bottom rack to create steam; however, I’m not sure how well this method works with our low carb flour combo.

9. Preheat oven to 335° f and bake for 40 minutes on the middle rack. Stick a long toothpick/skewer through the side, toward the middle and if it doesn’t come out clean, bake for another 5 minutes. Note: Bake times will vary if you choose to do buns or other, smaller/flatter shapes – for these, check at 20 minutes and add time as needed.

10. Carefully remove from the loaf pan and let it cool on a rack for about 1 hour before slicing. Super warm bread fresh out of the oven is delicious to eat, but difficult to cut evenly.

11. Slice the bread with a large, sharp knife and store in a cool, dry place in an airtight container for up to 5 days. You can also store slices in the freezer for several weeks.

Makes 15 thick slices | Serving: 1 slice | Net Carbs: 1.6g | Calories: 109
Disclaimer: Info provided here by entering the ingredients used into Carb Manager. These numbers can change based on the ingredients/brands/etc. you choose to use.

Recipe Notes

What else can we make with this dough?

So, so, sooo much. Over the last month we’ve successfully made cinnamon rolls, pull apart dinner rolls, and thick crust pizza. If you omit the yeast, it might also make a decent pasta! Whatever bready thing you’re craving, this might be a good base to start with.

About that yeast

The water should be warm to the touch but not boiling – like a cup of coffee that’s been cooling down for 15 mins. The warmest my tap water gets is about 110 so I no longer worry that hot water straight from my tap may kill my yeast.

Yes, it’s already activated yeast and you might be able to skip the warm water bath step with success and just toss everything in the mixer as-is, but low carb dough can use all the help it can get. A nice bath doesn’t hurt…

The yeast will feed on whatever sugar you use to emit a gas that gives your dough rise and will leave behind trace amounts to no carbs. If you don’t want to risk it with real sugar and you have no issues with nightshades, just use inulin – it’s pure fiber with zero net carbs and is just as effective.

Salt can kill yeast, that’s why we’re combining the yeast mixture with the eggs and butter before adding them to the dry ingredients. This creates some separation between the two ingredients so your bread should have a really nice rise.

What the heck is “Oat Fiber”??

Oat fiber, not to be confused with oat flour, is made from the outer hull of oat kernels and contains zero net carbs, as it’s pure fiber – just like inulin. Oat fiber gives low carb bread that familiar grain consistency that you associate with fine wheat flours.

Overseas, you’ll find many low carb recipes use potato fiber rather than oat fiber. Unfortunately, potato fiber is scarce in the Americas, so folks started experimenting with oat fiber as a viable alternative and have had great success. However, some people can be very sensitive to different types of fibers. I encourage everyone to give it a try if they’ve never used it before, but do so cautiously and make note of any adverse reactions.

Which Flax is best?

Golden Flax has slightly healthier fats, brown flax has slightly more antioxidants. They’re both pretty healthy all around and the difference seems to be incredibly small, so it’s really up to you. You can use brown or golden flaxseed interchangeably here, *BUT* if you choose to use one that’s been very finely ground into a powder, the carb count per slice will go up slightly (expect about 1.9-2g net carbs per slice instead of 1.6g). You can also try to use slightly less of the fine powdered version so it balances out a bit better carb-wise.

And what about that gluten?

Vital Wheat Gluten or Gluten Flour is the main protein derived from wheat flour. Bakers have been using it for ages to make carby breads even breadier. It’s only protein though and as such, very low in carbs. Anyone with a serious gluten sensitivity or celiac disease should look into other bread options as this recipe doesn’t have a substitution for the gluten flour. Click here to check out one of my earlier posts about bread for some ideas that might better suit your bready needs.

Speaking of substitutions…

The most important ingredients for this recipe are vital wheat gluten, yeast, and oat fiber. I don’t recommend subbing those 3 out, but please feel free to experiment and tweak until you find something that works for you – this is a constantly evolving recipe strewn across many different kitchens. As for the other ingredients:

  • Almond flour can be swapped for more flaxseed meal – more flaxseed means you’ll have an “earthier, rye style” bread and it can also increase the natural, albeit subtle sour/vinegar taste. And remember – flaxseed has way more fiber than almond flour. One of the reasons we used almond flour in this recipe was to reduce the fiber.
  • Flaxseed meal can be swapped for more almond flour – the crumb might be a tad chewier but we barely noticed.
  • Xanthum gum can be swapped out for guar gum, though neither gum is necessary. Not all gums are created equal – Xanthum is usually derived from corn, which can be very inflammatory for people sensitive to the grain.
  • Eggs – I haven’t tried it yet, but I think 2 flaxseed “eggs” might work. The eggs help with moisture and structure, so I’d expect a different overall texture and taste.
  • Butter – I haven’t tried it yet either, but likely any oil that solidifies at room temp, like coconut oil or ghee, would work as tasty substitutions here. You can also use less butter if you’d like, but healthy fats makes everything taste better.

Alternate Recipe Ingredients

Don’t like Almond Flour? Don’t mind slightly more fiber? Try these ingredients instead! Same directions as above, just slightly different ratios for a less chewy, almond-free bread. The texture is a bit softer, especially if you use the full amount of butter.


  • 1.25 cup Warm Water (between 105 and 110°F)
  • 1 tbsp Active Dry Yeast
  • 1 tbsp Inulin Powder (or 2 tsp Honey or Maple Syrup, see notes)
  • 1 cup Vital Wheat Gluten
  • 1/2 cup Oat Fiber
  • 1/2 cup Brown or Golden Flaxseed Meal (see notes)
  • 1/2 to 1 tsp Fine Pink Salt or Fine Sea Salt (to taste)
  • 1 tbsp Powdered Erythritol or equivalent in your preferred sweetener (this doesn’t make the bread super sweet IMO but rather balances the flavor of the flours and salt)
  • 2 eggs
  • 4-6 tbsp Unsalted Butter (softened, we use 6 but can use less)

Makes 15 thick slices | Serving: 1 slice | Net Carbs: 1.4g | Calories: 102
Disclaimer: Info provided here by entering the ingredients used into Carb Manager. These numbers can change based on the ingredients/brands/etc. you choose to use.

Jump to recipe directions →

And that is that. At some point, I’d love to find or create a gluten free recipe that works out as nicely as this one. Until then, we’ll keep playing with the ratios and ingredient list. Stay tuned for more variations!

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Drink and Be Merry

‘Tis the season for big mugs full of hot, sweet stuff and big bottles of celebratory vodka. Or wine or champagne or tequila. Whatever gives you those warm, fuzzy feels and helps you ring in the holidays.

And you can do it all without the extra carbs for a truly happy season.

Super Fancy Low Carb Coffee

My caffeine addiction took root over a decade ago. Started with tea, then my lovely coworker started bringing us sugary coffees and I got hooked on the hard stuff.

Despite my love of a dark roast, I just couldn’t handle the naturally bitter taste so I’d combat it with with lots of milk and extra sugar. Not ideal when we switched to a low carb life!

As always, necessity is the mother of invention and so my homemade super fancy coffee was created. Many others have created their own unique version of a fancy coffee and once ya know your options, you can too.

For example: swap out milk for heavy whipping cream or coconut cream/powder, swap sugar for low GI sweeteners, swap sugary simple syrups for sugar free flavors.

What makes coffee fancy?

Okay, I might be biased, but my idea of “fancy” in this context is a huge mug filled with fresh, hot, rich, flavored coffee and topped off with a heavy helping of whipped cream*.


We’ve been having some fun trying out sugar free syrup options from brands like:

  • Jordan’s Skinny Mixes | Browse
    Simple syrups and foam whipped toppings – great for adding directly to any hot or cold drink, huge selection of flavors.
  • ChocZero | Browse
    These are much thicker syrups – great for blended drinks like faux frappes, also a nice touch drizzled over some whipped cream (or anything really).
  • Torani | Browse
    While sugar free, some flavors are not completely free of carbs – but we find Torani’s quality unparalleled in both taste and longevity. Great for adding directly to any hot or cold drink. Just be sure it’s labeled “Sugar Free” as their main product line uses cane sugar.
  • SweetLeaf | Browse
    Flavored liquid stevia, great for adding to hot or cold drinks, and many foods as well. Best of all – some of these products can likely be found at your local grocery store.

All the above offer flavors that range from traditional Vanilla, Mocha, and Caramel varieties to more interesting combinations like Toasted Marshmallow and Brown Sugar Cinnamon. We’ve found most of these on sites like Amazon, though it looks like many can be purchased directly from each company and we’ve seen both Torani and SweetLeaf pop up at our local stores.

*Note: We usually opt to make our whipped cream at home out of heavy whipping cream. All you need is a hand mixer or a whisk and a really strong arm – beat the cream until it’s whipped. Yes, I know how it sounds, but that’s how you do it. 1 cup of liquid equals about 2 cups whipped. If you like yours sweet, add 1 tsp (to taste) of sweetener before mixing. You can also find sugar free whipped cream options in *some* stores so check your dairy and frozen sections, and as always – check the label. Make sure you’re happy with the nutrition info and ingredients, then it’s game on.


People used to ask my mother if she’d like some coffee with her cream. Guess I’m not all that different, coffee-wise at least. These are just a few of our favorite creamers:

  • Pinch of sea salt or pink salt – cuts the bitterness and enhances the natural, dark chocolately flavor. Sometimes I can forego any other creamer using just a tiny amount of salt.
  • Heavy Whipping Cream – very rich and our current favorite since you can find it just about everywhere, low on lactose so low on sugars and low on carbs.
  • Half and Half – not as fantastic at saving carbs and sugars, but it’ll do in a pinch.
  • Coconut Cream or Milk – a fantastic dairy free option with a natural sweetness. You can also create your own on-the-go powdered creamer! Just combine milk powder with a tiny bit of powdered sweetener and powdered vanilla extract and boom, insta-creamer ready to go.
  • Almond Milk – another awesome dairy free option, we love this in our homemade iced lattes and faux frappes. It’s not fantastic at cutting coffee’s natural bitterness, but it’s pretty tasty.


What’s a new year without an old friend?

We don’t drink much, save for some social situations like dinner with friends or New Years Eve. The hubs likes his bitters and I like my… potatoes… Luckily, neither of those are super carb-filled – but the flavored syrups and sodas we like to mix them with can take 8oz to a whole new level of carb loading.

Thanks to brands like Torani, Zevia, and many more – you can easily make your mixed drinks sugar free and ride out the buzz without the dreaded bloat and eventual sugar crash.

A general guideline for low carb drinking is to stick to dry wines or the hard stuff – in moderation. One serving of hard liquors, like vodka and whiskey, contain next to no carbs or sugar. Typically about 0.1g net carbs per 100g liquor.

If straight shots isn’t your thing, be sure to have some sugar free mixers on hand. We mentioned Torani and Zevia earlier but pretty much any sugar free simple syrup (like we discussed under fancy coffee – flavors) or diet soda will make a huge difference. We aren’t the biggest fans of Zevia, a stevia-sweetened soda, but it’s readily available in our local shops and the ingredients are far more agreeable then some other, popular diet soda options.

Check out this Ultimate Guide to Keto Alcohol on TasteAholics – they offer some info about the science behind alcohol metabolization along with tons of brand name options with carb counts per serving.

What about the beer?!

Ah, yes, the beer. You might’ve guessed already – light beer is best for more than your waistline – it won’t have too much of an impact on your carb count either. Most cans of light beer come in under 8g net carbs, some are even less than 2g! Just check out the label and find one you actually like the taste of.

And that, is that. Cheers!

Strict, Lazy, Dirty Pizza

I freaking love pizza.

How do you like yours? Disciplined and fully loaded with veg, super convenient and ready in 10-20, or delivered to your door piping hot thanks to a local pizza place? My family falls somewhere between lazy and dirty on the low carb spectrum.

Jump to: Strict Pizza | Lazy Pizza | Dirty Pizza | The End

You can probably imagine what each of those silly labels mean, but just for kicks:

  • Strict/Clean – food comes from whole, nutrient dense, organic, grass-fed, hormone-free, etc. sources; nothing processed.
  • Lazy – food comes from what’s readily available (sometimes whole/clean, sometimes what’s on sale); can include processed products.
  • Dirty – food comes from anything, anywhere, so long as it fits your macros and keeps you low carb or in ketosis.

A well-rounded, healthy-for-YOU kinda diet is likely going to be a blend of all the above, plus your own special spin on things. Labels are really only good for helping you connect with certain online communities, finding specific kinds of recipes, or browsing tips for eating out, like in this post…

Whichever way you choose to eat, if it’s overall lower carb than the Standard American Diet (SAD), then it’s simply a lower carb diet. If it’s low enough in carbs that it naturally puts your body in ketosis, then it’s a ketogenic diet. End of story! In terms of defining how you eat, it makes absolutely no difference where your food is sourced from or “if it fits your macros”. That’s all 100% up to you, your budget, what’s available in your area, and what works for you/your family.

Strict Pizza

The first question I always see about Strict Pizza is: What about the cheese?

Some folks following a very strict low carb plan typically forgo cheese since dairy can cause inflammation, among other uncomfortable side effects. But that doesn’t mean they have to forgo pizza, psh, what a silly thought – no pizza? Can’t even imagine it.

On the other hand, pizza without cheese can be… challenging. Not impossible though! If your way of eating doesn’t include dairy, you can either omit it completely or try out a dairy free cheese. Check out this list of dairy free cheese substitutes on The Spruce Eats. Just keep an eye on the ingredients and carb count, or better yet – make some faux cheese at home using whole, organic foods (swap out cashews for almonds or macadamias if you require something lower in carbs).

Okay, enough about cheese! The best way to know exactly what you’re eating and keeping it clean is to cook at home. Many recipes can be turned into a strict/clean version by using whole foods from good sources and steering clear of anything processed. Strict pizzas are often homemade with the freshest, high-quality ingredients such as: grass-fed ground meat, pasture-raised eggs, organic vegetables, and a can-do attitude.

How’s it done?

Personal Portobello Pizzas

Basic Vegetable Crust
The simplest idea we’ve come across is using large, sliced organic vegetables as the crust*, like eggplant or large portobello caps, brushing them with an olive oil/garlic salt blend and blind baking until crispy (drain any excess liquid). Then add your toppings and bake again. Slice, serve, enjoy!

Ground Beef Crust Pizza

Basic Meat Crust
Our favorite strict/clean pizza uses a meat crust* as the base. You can easily combine ground meat with fresh Italian spices and herbs, press it out into a pan to make a crust and let it cook until slightly brown – pat away excess grease then add your toppings with more spices and broil until everything is nicely roasted.

*Note: You can also use well-beaten eggs combined with crumbled or shredded meat, low carb flours (like almond, coconut, flaxseed, etc.), or vegetables (like spinach, riced cauliflower/broccoli/etc.) as a crust. Food processors make this a breeze. If you’re not dairy free, add some mozzarella too.

While my family enjoys a version of the meaty crust with cheese on top every once in a while, clearly, this is not the best option for everyone out there with the amount of dedication and knowledge required. It’s not always easy figuring out labels (free-from, seriously??) and trusting how your groceries were raised or farmed before showing up on the shelf. Plus, some areas are food deserts where a higher quality of ingredients simply isn’t feasible. And that’s okay. There’s absolutely nothing wrong with using what’s available and well within your budget. Omitting sugar and sticking to lower carb, higher fiber foods is still a heck of a lot cleaner than the typical SAD alternative.

It might be considered a stretch when one compares some Strict Pizzas to Traditional Pizzas. But should you try it, I promise you – the flavors are completely on point, the nutrition is off the chart, and you won’t likely miss your dear old friend, the carby crust.

Lazy Pizza

This is my happy place, right here in the land of Lazy Pizza. Options are infinite and the only limitation is your own creativity. Plus they’re so tasty and so easy. Just a few of my favorite things…

Note: Just because it’s Lazy, doesn’t mean it’s unhealthy. Lazy is partially about convenience, and sometimes it’s convenient to use ready-made, processed products like Kraft’s shredded mozzarella or marinara from low carb brands like Lucini, Mezzetta, and Rao’s. Just keep an eye on the nutrition label and ingredients used and steer clear of things that might make you feel bad.

Homemade Lazy Pizza Options

Low Carb Tortilla Pizza

The title says it all – a great option for those who like a thin crispy crust.

How’s it done?
– Poke some tiny holes around your tortillas
– Brush on some olive oil mixed with garlic salt or Italian seasoning
– Stick them in a 400° f oven for about 5-7 minutes (crispy but not too brown)
– Put on your toppings
– Bake for another 5 or until cheese is melty and bubbling

The same can be done with just about any low carb flatbread like Joseph’s Lavash or Cut Da Carb, though you may need to adjust your times.

Fathead Pizza

Fathead dough was created long ago by Tom Naughton’s (Fat Head movie) oldest brother’s oldest son. Since then, it’s evolved into a million variations. Basically – cheese is a good chameleon and an awesome base for a pizza.

How’s it done?
There are literally thousands of recipes for this out there so here’s the footnotes version of how *we* do it:
– Melt 2 oz cream cheese and 1 cup shredded mozzarella, quickly fold in 1 beaten egg, 1/2 cup almond flour (or equivalent in other low carb flour), and Italian seasoning
(if it gets tough to combine, microwave for about 10 seconds and work fast)
– Press into a lined pan and bake for about 15 minutes at 400° f.
– Add your toppings, bake for another 5-10 minutes.

Sometimes we leave out the cream cheese, sometimes we leave out the egg. A quick search online for Fathead Pizza Recipes is a great starting point, especially if you’re looking for something specific like “egg free fathead pizza”.

Other Homemade Low Carb Pizza Crust Options

We’ve also tried a myriad of slightly more complex pizza crust recipes that are just as pizza-worthy as the above, but we don’t make them often because we either lack the tools that make it easier (food processor) or they require quite a few ingredients which we don’t always have on hand. They’re still worth mentioning for those with a baking soul.

Store Bought Lazy Pizza Options

We’ve been lucky enough to find some frozen pizza options at our local grocery store. While we much prefer our homemade pizzas above, these are extremely convenient for nights where you. just. can’t. cook.

Dirty Pizza

I’m a fatty fat pizza vulture who’ll scrape off the toppings and leave the rest. This is how I do dirty pizza XD

Pick your favorite: Dominos, Pizza Hut, Papa John’s, Little Caesar’s, Papa Murphy’s, Blaze Pizza, Marco’s Pizza, CiCis, Sbarro, California Pizza Kitchen, Donatos, Giordano’s, Hungry Howies, Marion’s Piazza, Flying Pizza, La Rosa’s Pizzaria, Rosati’s Pizza, Chuck E. Cheese’s and the list goes on forever.

Most halfway decent pizza places stick around forever because pizza makes people happy and we’re willing to pay for that happiness. But only one pizza joint on the list above makes a well-known, very low carb pizza crust option easily available: Blaze Pizza. I’m not personally in love with Blaze’s Keto Crust, but it’ll do in a pinch. If you’re okay with a slightly higher carb count, their cauliflower crust is delicious IMO. I believe CPK makes a cauli crust as well and a few other chains offer gluten free options (but neither cauliflower nor gluten free guarantee lower carbs).

What about everywhere else?

There’s a very simple option: just eat the toppings, including cheese, and ditch the crust. Some restaurants will go ahead and do this for you by special request, baking all toppings in a small dish. That’s not always possible though. My husband sees the sad, bare crust sitting there untouched as wasteful and wants so very badly to finish my plate, and I understand this completely.

But (!) if this is all that’s available and the healthier option for me is to toss out the crust after scavenging the tasty stuff on top, then that’s exactly what I’m gunna do. And there’s no shame in that. None, zilch, zero. CHOOSING to eat this way, rather than feeling forced and guilt-ridden, gives you incredible power over how you think about food and fueling yourself.

Obviously, you don’t have to eat JUST pizza toppings if your favorite joint offers more – you could also load up on a few sides like wings (no sweet sauces/breading), salads, jalapeno poppers… om nom.

Things change, times change, you change, so the way you eat will change. The whole point of trying something like low carb or keto or any diet that strays from the SAD way of eating (beyond obvious blood sugar and neurological reasons), is to build a healthier, sustainable relationship with food and figure out what’s best for your body. Until modern science comes up with something, it’s the only one you’ve got. So why not?


Obviously, there are a lot of different ways to eat low carb. Some identify very closely with some of these labels and may disagree with our interpretation. And that’s ok. You do you, just be healthy and happy ❤️