Are you tired of feeling hungry on your diet? Do you struggle to find meals that keep you satisfied while helping you reach your nutrition goals? I’ve got you covered! As someone who has experimented with countless healthy recipes over the years, I’ve learned that the secret to sustainable weight management isn’t deprivation—it’s finding delicious foods that are both satisfying and nutritious.
Low carb, high protein recipes have been my go-to solution for years. These power-packed meals keep hunger at bay while supporting muscle maintenance and energy levels. Whether you’re following a keto diet, managing blood sugar levels, or simply trying to reduce refined carbs, these 15 mouthwatering recipes will revolutionize your meal planning.
Why Low Carb, High Protein?
Before diving into these delectable recipes, let’s understand why this combination works so well:
- Stable Energy: By limiting carbs and increasing protein, you avoid the energy crashes that often follow carb-heavy meals.
- Better Satiety: Protein takes longer to digest than carbs, keeping you fuller longer.
- Muscle Support: Adequate protein is crucial for maintaining and building lean muscle mass, especially if you’re active.
- Blood Sugar Control: Lower carb meals help prevent dramatic spikes and drops in blood sugar.
I’ve personally experienced all these benefits, and they’ve transformed my relationship with food. No more afternoon slumps or constant snacking—just steady energy and satisfaction throughout the day!
Now, let’s explore these 15 fantastic recipes that prove healthy eating can be incredibly delicious.
Breakfast Options
1. Cloud Eggs with Avocado
Macros per serving:
- Calories: 245
- Protein: 18g
- Carbs: 4g
- Fat: 18g
Ingredients:
- 3 large eggs
- 1/4 cup grated Parmesan cheese
- 1/2 medium avocado, sliced
- Salt and pepper to taste
- Fresh chives, chopped (optional)
Instructions:
- Preheat oven to 450°F (230°C) and line a baking sheet with parchment paper.
- Separate the egg whites from the yolks, keeping yolks intact in separate bowls.
- Beat the egg whites until stiff peaks form, then gently fold in Parmesan cheese.
- Create three “clouds” of egg white mixture on the baking sheet, making a small well in the center of each.
- Bake for 3 minutes, then carefully place a yolk in each well and bake for another 3-4 minutes.
- Serve with sliced avocado, salt, pepper, and chopped chives.
What I love about this breakfast is how impressive it looks despite being so simple to make. The contrast between the crispy egg white “cloud” and the creamy yolk creates a delightful texture experience that starts any day on a high note.
2. Greek Yogurt Protein Bowl
Macros per serving:
- Calories: 280
- Protein: 24g
- Carbs: 8g
- Fat: 16g
Ingredients:
- 1 cup full-fat Greek yogurt
- 2 tablespoons almond butter
- 1/4 cup mixed berries (strawberries, raspberries, blackberries)
- 2 tablespoons crushed walnuts
- 1/2 teaspoon cinnamon
- 1 teaspoon chia seeds
Instructions:
- Add Greek yogurt to a bowl.
- Swirl in almond butter.
- Top with berries, walnuts, cinnamon, and chia seeds.
- Enjoy immediately or refrigerate for up to 24 hours.
This protein bowl has been my morning savior on busy days. I often prepare it the night before, which allows the chia seeds to plump up and the flavors to meld beautifully. The combination of creamy yogurt, nutty almond butter, and fresh berries provides a perfect balance of protein, healthy fats, and just enough natural sweetness to satisfy without spiking blood sugar.
3. Savory Egg Muffins
Macros per serving (2 muffins):
- Calories: 220
- Protein: 19g
- Carbs: 3g
- Fat: 16g
Ingredients:
- 8 large eggs
- 1/4 cup heavy cream
- 1 cup chopped spinach
- 1/2 cup diced bell peppers
- 1/3 cup crumbled feta cheese
- 1/4 cup diced cooked bacon (about 4 slices)
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions:
- Preheat oven to 375°F (190°C) and grease a 12-cup muffin tin.
- Whisk eggs and cream in a large bowl.
- Stir in remaining ingredients.
- Divide mixture evenly among muffin cups.
- Bake for 20-25 minutes until set and slightly golden.
- Cool slightly before removing from tin.
- Store in an airtight container in the refrigerator for up to 4 days.
These portable egg muffins have been my weekday breakfast solution for years. I make a batch on Sunday, and then I have grab-and-go breakfasts ready for busy mornings. The best part? They’re infinitely customizable—swap in whatever veggies, cheeses, and proteins you have on hand.
Lunch Favorites
4. Thai-Inspired Chicken Lettuce Wraps
Macros per serving:
- Calories: 305
- Protein: 28g
- Carbs: 7g
- Fat: 18g
Ingredients:
- 1 lb ground chicken
- 2 tablespoons coconut oil
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1/4 cup green onions, chopped
- 1 small red bell pepper, diced
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- 1 teaspoon sriracha (adjust to taste)
- 1/4 cup chopped cilantro
- 1/4 cup chopped peanuts
- 8 large butter lettuce leaves
Instructions:
- Heat coconut oil in a large skillet over medium-high heat.
- Add ground chicken and cook until no longer pink, about 5-7 minutes.
- Add garlic, ginger, and bell pepper, cooking for another 2-3 minutes.
- Stir in fish sauce, lime juice, and sriracha.
- Remove from heat and mix in green onions and cilantro.
- Serve in lettuce leaves, topped with chopped peanuts.
I discovered these lettuce wraps when looking for a carb-conscious alternative to my favorite Thai takeout. The combination of savory chicken with the bright, aromatic herbs creates an explosion of flavor that makes me forget I’m eating something so healthy! The lettuce provides the perfect crisp vessel without the carbs of traditional wraps.
5. Mediterranean Tuna Salad
Macros per serving:
- Calories: 290
- Protein: 32g
- Carbs: 6g
- Fat: 15g
Ingredients:
- 2 cans (5 oz each) wild-caught tuna, drained
- 1/4 cup olive oil mayonnaise
- 1/4 cup diced cucumber
- 1/4 cup diced red bell pepper
- 2 tablespoons capers, drained
- 2 tablespoons diced red onion
- 1 tablespoon lemon juice
- 1 tablespoon fresh dill, chopped
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- Large romaine lettuce leaves for serving
Instructions:
- In a medium bowl, flake tuna with a fork.
- Add remaining ingredients (except lettuce) and mix well.
- Serve in romaine lettuce leaves or over a bed of mixed greens.
This elevated tuna salad has become my lunchtime staple. The Mediterranean flavors transform everyday canned tuna into something truly special. I often make a double batch on Sunday and enjoy it throughout the week, either wrapped in lettuce leaves or simply eaten with a fork.
6. Cauliflower Rice Burrito Bowl
Macros per serving:
- Calories: 375
- Protein: 30g
- Carbs: 12g
- Fat: 22g
Ingredients: For the cauliflower rice:
- 1 medium head cauliflower, riced
- 1 tablespoon olive oil
- 1/4 cup cilantro, chopped
- 1 tablespoon lime juice
- 1/2 teaspoon cumin
- Salt to taste
For the bowl:
- 1 lb grilled chicken breast, sliced
- 1 avocado, sliced
- 1/4 cup red onion, diced
- 1/4 cup cotija or feta cheese, crumbled
- 1/4 cup sour cream
- Hot sauce to taste (optional)
Instructions:
- Heat olive oil in a large skillet over medium heat.
- Add cauliflower rice and cook for 5-7 minutes until tender.
- Stir in cilantro, lime juice, cumin, and salt.
- Divide cauliflower rice among bowls.
- Top with chicken, avocado, red onion, cheese, and sour cream.
- Add hot sauce if desired.
This bowl satisfies my Mexican food cravings without the carb overload of traditional rice and beans. The cauliflower rice absorbs all the wonderful flavors while keeping the carb count low. I find it just as filling and satisfying as a traditional burrito bowl—maybe even more so because I don’t experience that post-meal energy crash.
Dinner Delights
7. Zucchini Noodles with Pesto and Grilled Chicken
Macros per serving:
- Calories: 420
- Protein: 35g
- Carbs: 8g
- Fat: 28g
Ingredients: For the chicken:
- 2 boneless, skinless chicken breasts (about 6 oz each)
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
For the zucchini noodles:
- 3 medium zucchini, spiralized
- 2 tablespoons olive oil
- 2 cloves garlic, minced
For the pesto:
- 1 cup fresh basil leaves
- 1/4 cup pine nuts
- 1/3 cup grated Parmesan cheese
- 1/3 cup olive oil
- 2 cloves garlic
- Salt and pepper to taste
Instructions:
- Preheat grill or grill pan to medium-high heat.
- Season chicken with olive oil, Italian seasoning, salt, and pepper.
- Grill chicken for 6-7 minutes per side until internal temperature reaches 165°F.
- Let chicken rest for 5 minutes, then slice.
- For the pesto, combine all pesto ingredients in a food processor and blend until smooth.
- Heat 2 tablespoons olive oil in a large skillet over medium heat.
- Add garlic and cook for 30 seconds until fragrant.
- Add zucchini noodles and cook for 2-3 minutes until just tender.
- Toss zucchini noodles with 1/4 cup of the pesto.
- Top with sliced chicken and serve with additional pesto if desired.
The first time I made zucchini noodles, I was skeptical. Could they really replace pasta? But after perfecting this recipe, I’m a true convert. The zucchini noodles have a delightful al dente texture, and the fresh pesto adds so much flavor that I don’t miss traditional pasta at all. This dish has become my go-to when I’m craving Italian but want to keep my carb intake low.
8. Baked Salmon with Creamy Dill Sauce
Macros per serving:
- Calories: 410
- Protein: 36g
- Carbs: 2g
- Fat: 28g
Ingredients: For the salmon:
- 4 salmon fillets (6 oz each)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- Lemon slices for serving
For the dill sauce:
- 1/2 cup sour cream
- 2 tablespoons fresh dill, chopped
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions:
- Preheat oven to 400°F (200°C).
- Place salmon fillets on a parchment-lined baking sheet.
- Brush with olive oil and season with garlic powder, paprika, salt, and pepper.
- Bake for 12-15 minutes until salmon flakes easily with a fork.
- Meanwhile, mix all sauce ingredients in a small bowl.
- Serve salmon with a dollop of dill sauce and lemon slices.
Salmon is one of the most nutrient-dense proteins available, rich in omega-3 fatty acids and high-quality protein. This simple preparation lets the salmon shine while the creamy dill sauce adds a touch of indulgence. I serve this with a side of steamed asparagus or broccoli for a complete meal that always impresses dinner guests.
9. Stuffed Bell Peppers with Ground Turkey
Macros per serving (1 stuffed pepper):
- Calories: 315
- Protein: 29g
- Carbs: 9g
- Fat: 18g
Ingredients:
- 4 large bell peppers (any color), halved lengthwise, seeds removed
- 1 lb ground turkey
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup cauliflower rice
- 1 cup baby spinach, chopped
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 cup shredded cheddar cheese
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
Instructions:
- Preheat oven to 375°F (190°C).
- Place bell pepper halves in a baking dish, cut side up.
- Heat olive oil in a large skillet over medium heat.
- Add onion and cook until translucent, about 3-4 minutes.
- Add garlic and cook for another minute.
- Add ground turkey and cook until no longer pink, about 5-7 minutes.
- Stir in cauliflower rice, spinach, and spices, cooking for another 3-4 minutes.
- Remove from heat and mix in half the cheese and the parsley.
- Fill pepper halves with turkey mixture and top with remaining cheese.
- Add 1/4 cup water to the bottom of the baking dish.
- Cover with foil and bake for 25 minutes.
- Remove foil and bake for another 10 minutes until peppers are tender and cheese is bubbly.
These stuffed peppers are a fantastic way to enjoy a classic comfort food without the carbs of traditional rice filling. Using cauliflower rice keeps the familiar texture while significantly reducing carbohydrate content. The colorful peppers also add essential vitamins and a sweet flavor that complements the savory filling.
10. Butter Chicken with Cauliflower Rice
Macros per serving:
- Calories: 455
- Protein: 42g
- Carbs: 8g
- Fat: 28g
Ingredients: For the chicken:
- 2 lbs boneless, skinless chicken thighs, cut into chunks
- 1/4 cup plain full-fat Greek yogurt
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 teaspoon garam masala
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt to taste
For the sauce:
- 3 tablespoons ghee or butter
- 1 large onion, finely diced
- 3 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 tablespoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper (adjust to taste)
- 1 (14 oz) can crushed tomatoes
- 1 cup heavy cream
- Salt to taste
- Fresh cilantro for garnish
For the cauliflower rice:
- 1 large head cauliflower, riced
- 2 tablespoons ghee or butter
- Salt to taste
Instructions:
- In a large bowl, mix yogurt, garlic, ginger, and spices for the chicken marinade.
- Add chicken, coat thoroughly, and marinate for at least 30 minutes (or overnight).
- Heat ghee in a large, deep skillet over medium-high heat.
- Cook chicken in batches until browned, about 3-4 minutes per batch. Remove and set aside.
- In the same skillet, add onion and cook until soft, about 5 minutes.
- Add garlic and ginger, cooking for another minute.
- Add spices and cook until fragrant, about 30 seconds.
- Stir in crushed tomatoes and simmer for 10 minutes.
- Transfer sauce to a blender and carefully blend until smooth (optional but recommended).
- Return sauce to skillet, add heavy cream, and bring to a gentle simmer.
- Add chicken and simmer for 15 minutes until chicken is cooked through and sauce thickens.
- For cauliflower rice, heat ghee in a separate skillet over medium heat.
- Add cauliflower rice and cook for 5-7 minutes until tender. Season with salt.
- Serve butter chicken over cauliflower rice, garnished with cilantro.
Indian food is one of my greatest culinary loves, but traditional recipes can be heavy on carbs. This low-carb adaptation of butter chicken delivers all the rich, complex flavors of the classic dish without the carb load. The creamy sauce and tender chicken make this an indulgent feast that still aligns with low-carb, high-protein goals.
Snacks and Sides
11. Avocado Deviled Eggs
Macros per serving (2 halves):
- Calories: 145
- Protein: 7g
- Carbs: 2g
- Fat: 12g
Ingredients:
- 6 large eggs, hard-boiled and peeled
- 1 ripe avocado
- 1 tablespoon lime juice
- 2 tablespoons fresh cilantro, chopped
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cumin
- Salt and pepper to taste
- Paprika for garnish
Instructions:
- Cut eggs in half lengthwise and remove yolks.
- In a bowl, mash yolks with avocado, lime juice, cilantro, garlic powder, cumin, salt, and pepper.
- Spoon or pipe mixture into egg white halves.
- Sprinkle with paprika before serving.
These avocado deviled eggs have become my go-to appetizer for gatherings. They’re always a hit, even with friends who aren’t following a low-carb lifestyle. The creamy avocado adds healthy fats and a beautiful green color that makes these deviled eggs stand out on any appetizer spread.
12. Bacon-Wrapped Asparagus Bundles
Macros per serving (3 bundles):
- Calories: 180
- Protein: 10g
- Carbs: 5g
- Fat: 14g
Ingredients:
- 24 asparagus spears, woody ends trimmed
- 8 slices bacon, cut in thirds
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 1/2 teaspoon black pepper
Instructions:
- Preheat oven to 400°F (200°C).
- Toss asparagus with olive oil, garlic, and pepper.
- Bundle 3 asparagus spears together and wrap with a piece of bacon.
- Place bundles on a parchment-lined baking sheet.
- Bake for 15-20 minutes until bacon is crisp and asparagus is tender.
These elegant little bundles make vegetables irresistible. The salty bacon complements the earthy asparagus perfectly, and they’re substantial enough to serve as a light appetizer or side dish. When asparagus is in season, I make these weekly!
13. Parmesan Crisps with Spinach Artichoke Dip
Macros per serving:
- Calories: 210
- Protein: 12g
- Carbs: 4g
- Fat: 16g
Ingredients: For the Parmesan crisps:
- 2 cups grated Parmesan cheese
For the dip:
- 8 oz cream cheese, softened
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1 cup fresh spinach, chopped
- 1/2 cup artichoke hearts, chopped
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- 1/4 cup mozzarella cheese, shredded
- 1/4 teaspoon red pepper flakes
- Salt and pepper to taste
Instructions:
- Preheat oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
- Place tablespoon-sized mounds of Parmesan cheese 2 inches apart on the baking sheet.
- Flatten each mound slightly.
- Bake for 5-6 minutes until golden and crisp.
- Let cool completely before removing from parchment.
- For the dip, mix cream cheese, sour cream, and mayonnaise until smooth.
- Fold in remaining ingredients.
- Transfer to a baking dish and bake at 350°F (175°C) for 20-25 minutes until bubbly.
- Serve warm dip with Parmesan crisps.
When I’m craving chips and dip, this is my go-to alternative. The Parmesan crisps provide the perfect crunch factor, and the creamy dip satisfies without the carbs of traditional crackers. It’s a snack that feels indulgent but keeps me on track with my nutrition goals.
Desserts
14. Chocolate Avocado Mousse
Macros per serving:
- Calories: 220
- Protein: 5g
- Carbs: 8g (5g net carbs)
- Fat: 20g
Ingredients:
- 2 ripe avocados
- 1/3 cup unsweetened cocoa powder
- 1/4 cup heavy cream
- 1/4 cup powdered erythritol or other sugar substitute
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons sugar-free chocolate chips (optional, for garnish)
- Fresh berries (optional, for garnish)
Instructions:
- In a food processor, blend avocados until smooth.
- Add remaining ingredients and blend until creamy and well combined.
- Taste and adjust sweetness if needed.
- Divide into serving dishes.
- Refrigerate for at least 2 hours.
- Garnish with chocolate chips and berries before serving.
The first time I made this mousse, I was skeptical about the avocado base. Would it taste like chocolate or guacamole? I was pleasantly surprised to discover the avocado adds incredible creaminess while the chocolate flavor completely dominates. Even my chocolate-loving friends can’t believe this decadent dessert is low in carbs and loaded with healthy fats.
15. Keto Cheesecake Bites
Macros per serving (2 bites):
- Calories: 185
- Protein: 6g
- Carbs: 3g (2g net carbs)
- Fat: 17g
Ingredients: For the crust:
- 1 cup almond flour
- 3 tablespoons butter, melted
- 2 tablespoons powdered erythritol
- 1/2 teaspoon cinnamon
For the filling:
- 16 oz cream cheese, softened
- 2/3 cup powdered erythritol
- 2 large eggs
- 1/4 cup heavy cream
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Instructions:
- Preheat oven to 325°F (165°C) and line a muffin tin with 12 liners.
- Mix crust ingredients and press about 1 tablespoon into the bottom of each liner.
- Bake crust for 5 minutes, then cool while preparing filling.
- Beat cream cheese and erythritol until smooth.
- Add eggs one at a time, beating well after each addition.
- Beat in heavy cream, lemon juice, and vanilla.
- Pour filling over crusts.
- Bake for 18-20 minutes until centers are just slightly jiggly.
- Cool completely, then refrigerate for at least 4 hours or overnight.
These bite-sized cheesecakes are perfect when I’m craving something sweet but don’t want to derail my nutrition goals. The portion control helps me enjoy a satisfying dessert without overindulging, and the rich, creamy texture feels like a true treat. I like to make a batch and freeze some for whenever a sweet craving strikes.
Nutrition Comparison Table
Here’s how these recipes compare nutritionally:
| Recipe | Calories | Protein (g) | Net Carbs (g) | Fat (g) | Prep Time (min) | Cook Time (min) |
|---|---|---|---|---|---|---|
| Cloud Eggs with Avocado | 245 | 18 | 3 | 18 | 5 | 7 |
| Greek Yogurt Protein Bowl | 280 | 24 | 7 | 16 | 5 | 0 |
| Savory Egg Muffins | 220 | 19 | 2 | 16 | 10 | 25 |
| Thai-Inspired Chicken Lettuce Wraps | 305 | 28 | 5 | 18 | 15 | 15 |
| Mediterranean Tuna Salad | 290 | 32 | 5 | 15 | 10 | 0 |
| Cauliflower Rice Burrito Bowl | 375 | 30 | 8 | 22 | 15 | 10 |
| Zucchini Noodles with Chicken | 420 | 35 | 6 | 28 | 15 | 20 |
| Baked Salmon with Dill Sauce | 410 | 36 | 2 | 28 | 10 | 15 |
| Stuffed Bell Peppers | 315 | 29 | 7 | 18 | 20 | 35 |
| Butter Chicken with Cauliflower Rice | 455 | 42 | 6 | 28 | 25 | 30 |
| Avocado Deviled Eggs | 145 | 7 | 1 | 12 | 15 | 0 |
| Bacon-Wrapped Asparagus | 180 | 10 | 3 | 14 | 10 | 18 |
| Parmesan Crisps with Dip | 210 | 12 | 3 | 16 | 15 | 25 |
| Chocolate Avocado Mousse | 220 | 5 | 5 | 20 | 10 | 0 |
| Keto Cheesecake Bites | 185 | 6 | 2 | 17 | 20 | 25 |
Meal Prep Tips for Low Carb High Protein Success
Preparing healthy meals consistently can be challenging with a busy schedule. Here are some tips I’ve learned to make low carb, high protein eating sustainable:
- Batch cook proteins: Grill several chicken breasts or cook a large batch of ground turkey to use in multiple recipes throughout the week.
- Prep vegetables in advance: Wash, cut, and store vegetables in containers for quick access. Pre-spiralized zucchini and cauliflower rice freeze surprisingly well!
- Make egg muffins in bulk: Prepare a double batch of egg muffins for grab-and-go breakfasts all week.
- Create a sauce library: Prepare dressings, dips, and sauces on weekends to add flavor variety to simple proteins and vegetables.
- Use your freezer wisely: Many of these recipes freeze well, allowing you to make double batches and freeze half for later.
Frequently Asked Questions
Q: Will eating a high protein diet damage my kidneys?
For healthy individuals, research shows that higher protein intakes are generally safe. However, if you have existing kidney issues, it’s best to consult with your healthcare provider before significantly increasing protein intake.
Q: I’m vegetarian. Can I still follow a low carb, high protein diet?
Absolutely! While this article features some meat-based recipes, you can substitute with plant proteins like tofu, tempeh, seitan, eggs (if you eat them), and dairy products. Just be aware that some plant proteins also contain carbs, so adjust portions accordingly.
Q: How many carbs should I aim for on a low carb diet?
This varies based on your goals and body. Generally:
- Strict keto: 20-25g net carbs per day
- Moderate low-carb: 50-75g net carbs per day
- Liberal low-carb: 75-100g net carbs per day
I personally aim for 50-75g for sustainable results.
Q: Do I need to count calories while following these recipes?
While these recipes are designed to be nutritionally balanced, individual calorie needs vary based on factors like activity level, age, and goals. If weight management is your goal, being mindful of portions and total daily calories is important.
Q: Can I substitute ingredients if I don’t have everything on hand?
One of the best things about these recipes is their flexibility! Feel free to swap proteins (chicken for turkey, beef for salmon) and vegetables based on what you have available. Just be mindful of how substitutions might affect the carb content.
Q: How do I calculate net carbs?
Net carbs = Total carbs – Fiber – Sugar alcohols
This calculation gives you a better idea of the carbs that actually impact blood sugar levels.
Q: I miss bread and pasta. Any suggestions?
These recipes offer alternatives like zucchini noodles and cauliflower rice, but there are also excellent commercial low-carb breads and pastas available now. Look for options made with almond flour, coconut flour, or protein isolates.
Q: How much protein should I aim for daily?
A general guideline is 0.7-1g of protein per pound of lean body mass, with active individuals needing the higher end of this range. For most
