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  2. 12 Healthiest Butter Substitute Brands, According to ... - AOL

    www.aol.com/12-healthiest-butter-substitute...

    Miyoko's Plant Milk Butter. Miyoko's Creamery. Nutrition (Per tbsp): Calories: 90. Fat: 10 g (Saturated Fat: 8 g) Sodium: 65 mg. Carbs: 0 g (Fiber: 0 g, Sugar: 0 g) Protein: 0 g. According to ...

  3. The Ultimate Keto-Friendly Grocery Shopping List - AOL

    www.aol.com/ultimate-keto-friendly-grocery...

    What you can eat on a keto diet: Get ready for a whole lot of fat, some protein and just about zero carbs throughout your day. Keto-approved fridges and pantries include meat, seafood, dairy, eggs ...

  4. 99 Low-Carb Foods That Still Taste Great—the Possibilities ...

    www.aol.com/99-low-carb-foods-still-191412240.html

    Veal. Another low-carb meat option that's super tender and flavorful when prepared properly. 23. Cottage cheese. So many versatile options for this high-protein cheese. 24. Chipotle peppers. You ...

  5. I Can't Believe It's Not Butter! - Wikipedia

    en.wikipedia.org/wiki/I_Can't_Believe_It's_Not...

    In addition to a regular and 'light' spread, Unilever also uses the brand name to market a liquid butter substitute contained in a spray-bottle. [11] This product is an emulsion of vegetable oil in water formulated with a 'hint' of butter flavor (derived from buttermilk) and is marketed as having zero calories and zero fat content. [12]

  6. Low-carbohydrate diet - Wikipedia

    en.wikipedia.org/wiki/Low-carbohydrate_diet

    An example of a low-carbohydrate dish, cooked kale and poached eggs. Low-carbohydrate diets restrict carbohydrate consumption relative to the average diet.Foods high in carbohydrates (e.g., sugar, bread, pasta) are limited, and replaced with foods containing a higher percentage of fat and protein (e.g., meat, poultry, fish, shellfish, eggs, cheese, nuts, and seeds), as well as low carbohydrate ...

  7. Fat substitute - Wikipedia

    en.wikipedia.org/wiki/Fat_substitute

    Fat substitute. A fat substitute is a food product with the same functions, stability, physical, and chemical characteristics as regular fat, with fewer calories per gram than fat. They are utilized in the production of low fat and low calorie foods. [1]