Jumping in here on a few of the posts -
The pizza dough referenced by Shar is known as Fathead pizza crust and is amazing - you can make lots of varieties - "stuffed" ham and cheese; calzones, etc. Just vary the dried herbs/spices as you like.
I'm wondering how you'd feel about a separate thread just for recipes? Reading on, you'll see I have a ton of references for recipes.
The reason I started low carb (two years ago) - not specifically Keto - was that my blood sugar hit 300. My doc said fix it immediately and within 3 months I was back within normal range. I started with Atkins and have gradually moved to my own version. Like some others have posted, I'm not a "keep track" of everything kinda gal. I know myself well enough to know that I just won't do that. However, I've lost 40 lbs - with occasional set backs because I've learned that I'm an emotional eater: when times get tough I seem to open the fridge. One of the things I noticed, and you will too, is that once I took out the carbs and my body adjusted, I started being satisfied with much smaller portions - due somewhat to the increased fat intake. By the way, my cholesterol level also improved eating low carb, which is counter intuitive.
One of the things I learned is to re-define what a meal is. For breakfast, which I used to skip, I might have a few slices of deli ham, a slice of cheese and a couple of tomatoes. In fact, I could eat that combination all day long. Premier Protein drinks have only 2 net carbs and when I feel I need a sweet snack, their chocolate is my go to flavor. Local Costco's have them by the case in several flavors and once I taste tested them, I put them on my regular shopping list.
My other "go to" are one-minute mug microwave recipes - basically single serving cake-ISH delights.
I buy my almond flour at Costco, although I'm moving closer to a big city this summer and may be able to find other brands then. I don't care for the taste of coconut flour, but I'm finding some recipes that work really well with a combination of almond flour and coconut flour. I also use recipes that include whey protein powder and ground flax. They all combine to make a decent texture in baked goods. Coconut flour absorbs a TON of liquid and cannot be substituted measure for measure for either white or almond flour.
I always suggest that new low carbers find a few low carb/keto bloggers that they like and try their recipes. I'm happy to share mine if you're interested. Some have wonderful photos but the resulting concoctions are appalling. I do have some recipes - a pound cake for instance - that use way more eggs and butter than I ever would have used before. But that kind of recipe is really good when I need to bring a dessert for a party or something. I can have a slice without cheating and no one is the wiser.
I use Swerve brand sweetener made from fruits and veg, no artificial ingredients, preservatives or flavors and no bitter aftertaste associated with other natural sweeteners like stevia (although I do use liquid stevia for some recipes). And unlike other sugar alcohols such as xylitol, sorbitol and maltitol there is no digestive intolerance (no laxative effect). Swerve comes in both granular and powdered form. They both measure the same, but I have found that the granular form turns a bit grainy when you use it in baked goods that end up in the fridge. So for those items, I use the powdered.
