Since cutting most carbohydrates out of my diet this year, I’ve been slowly learning how to make Keto-friendly versions of my favorite foods. Crunchy, crispy crackers (say that 3 times fast) were something I’d been missing to pair with high-fat dips and cheeses. Instead of trying to pretend that sliced radishes were, in fact, potato chips, I decided to tackle making these almond flour crackers instead.
With all the buzz lately around the Ketogenic Diet, I figured it was a good time to share the lifestyle experiment I’ve been doing. Since the first of the month, Mr Never Cooks and I have been following a high-fat, low-carb diet — or HFLC if we want to start digging into the lingo (and there is so much of it). You could say it was our New Year’s Resolution to shed a few pounds, but as a scientist I also love trying trends out.
I debated with myself the past few days how much I wanted to post on my blog about the surgery I’m currently recovering from.