Custom Keto Diet

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Avocado Fries

Ingredients
▢4 avocados slightly firm
▢3 eggs
▢1 cup flour
▢1 cup panko
▢1 Tablespoon Italian Seasoning
▢1 teaspoon garlic powder
▢1 teaspoon salt

Instructions

Preheat the oven to 400 degrees. Lightly grease a baking sheet and set it aside. Slice the avocados in half lengthwise and then cut into wedges. In a shallow dish, add the eggs. In another dish, add the flour, and in the last dish, adds the panko, Italian seasoning, garlic powder, and salt.

Dip the avocado into the flour, then the egg, and lastly in the panko. Lay onto your greased baking sheet.

Spray the avocado with cooking spray and bake for 12-14 minutes until crispy. Serve with honey chipotle dip if desired.

PASTA AND BROCCOLI

INGREDIENTS
12 oz uncooked pasta, use brown rice or quinoa pasta for gluten-free
6 1/2 cups fresh broccoli florets, no stems
5 cloves garlic, smashed and chopped
1/4 cup grated Parmesan or Romano
2 tbsp olive oil, divided
kosher salt and fresh cracked pepper

INSTRUCTIONS
Bring a large pot of salted water to a boil.
When water boils, add pasta and broccoli at the same time and cook according to pasta instructions for al dente.
When pasta is almost done cooking, reserve about 1 cup of the pasta water and set aside. Drain pasta and broccoli.
Return the pot to the stove and set heat to high; add 1 tbsp olive oil, when hot, add garlic. Cook until golden, reduce flame to low and add pasta back to the pot.
Mix well, add remaining olive oil, grated cheese, salt and pepper to taste mixing well and smashing any large pieces of broccoli to break up.
Add 1/2 cup of reserved pasta water and mix well adding more if needed.
Serve in pasta bowls with additional grated cheese on the side.

BBQ GRILLED CHICKEN

INGREDIENTS
2 pounds 4 boneless, skinless chicken breasts
1/2 cup low sodium or gluten-free soy sauce
1/2 cup unsweetened apple sauce
1/2 cup finely chopped yellow onion
2 teaspoon grated ginger
4 garlic cloves, minced
1 tablespoon canola oil
1/4 cup bourbon
1/4 cup BBQ sauce
2 tablespoons apple cider vinegar, I like Bragg’s
2 tablespoons brown sugar
Pinch red pepper flakes
1/2 cup low sodium chicken broth
sliced scallions, for garnish

INSTRUCTIONS
Place the chicken breasts, 1 at a time, in a Ziploc bag. Pound the chicken breast to an even thickness, being careful not to puncture the bag. Put breasts in the bag.
In a medium bowl, combine the soy sauce, apple sauce, onion, ginger, garlic, oil, bourbon, BBQ sauce, vinegar, brown sugar and red pepper flakes.
Reserve and refrigerate 1/3 cup of the marinade and transfer the remainder to the Ziploc bag with the chicken. Refrigerate and marinate for at least 30 minutes or as long as overnight (the longer the better!! I marinated mine 12 hours).
Preheat outdoor grill over medium high heat. Discard the marinade in the bag and grill the chicken for 4 minutes per side, or until chicken is cooked through.
Transfer chicken to a plate, tent with foil and allow to rest while you make the sauce.
Put reserved 1/3 cup marinade in a small sauce pan. Add chicken broth and bring to a boil over medium high heat. Once boiling, reduced heat to medium-low until sauce has thickened slightly, 5 to 6 minutes.
Slice chicken breast, top with sauce, scallions and serve.

BLACKENED SALMON WITH MANGO SALS

INGREDIENTS
For the mango salsa:
1 large ripe mango, peeled, seeded and coarsely chopped
2 tbsp chopped fresh cilantro
1 small clove garlic, minced
2 tbsp fresh lime juice

For the salmon:
1/2 tablespoon paprika
1/2 teaspoon cayenne
5 sprigs fresh thyme, washed, leaves removed and chopped
1 tablespoon freshly chopped oregano leaves
1 teaspoon kosher salt
1 lb 4 pieces wild salmon fillet, skin-on
cooking spray

INSTRUCTIONS
Combine all the salsa ingredients in a bowl, season to taste with salt and pepper and refrigerate salsa until ready to serve. Makes 1 cup.
In a small bowl, add the paprika, cayenne, thyme and oregano and salt and mix to blend. Put the mixture on a plate or other flat surface and coat the salmon fillets.
Heat a large heavy-bottomed pan or cast iron skillet over medium heat, and generously spray with oil. When very hot add the salmon, flesh side down and cook for 2 to 3 minutes. Use a spatula to carefully turn the salmon, then cook an additional 5 to 6 minutes. Serve topped with salsa.

AVOCADO TOAST WITH SUNNY SIDE EGG
INGREDIENTS
1 slice whole grain bread, toasted (1.5 oz)
1 oz mashed, 1/4 small haas avocado
cooking spray
1 large egg
kosher salt and black pepper to taste
hot sauce, optional

INSTRUCTIONS
Mash the avocado in a small bowl and season with salt and pepper.
Heat a small nonstick skillet over low heat, spray with oil and gently crack the egg into the skillet. Cover and cook to your liking.
Place mashed avocado over toast, top with egg, salt and pepper and hot sauce if desired!

RANCH CHICKEN SALAD

INGREDIENTS
1/2 cup 1% buttermilk
3 tablespoons mayonnaise
2 tablespoon fresh finely chopped chives
1/2 teaspoon kosher salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried parsley
1/4 teaspoon dried basil
fresh black pepper, to taste
2 cups shredded boneless chicken breast, from rotisserie chicken or leftover.

INSTRUCTIONS
In a medium bowl combine the buttermilk, mayo, chives, salt, garlic powder, onion powder, parsley, basil and black pepper and mix.
Add the shredded chicken and mix well. Refrigerate until ready to eat.

RASPBERRY LIMONCELLO PROSECCO
INGREDIENTS:
3 cups prosecco, chilled
1 cup limoncello liqueur, chilled
1 cup frozen raspberries
6 sprigs fresh mint
DIRECTIONS:
In a large pitcher, whisk together prosecco and limoncello. Serve over raspberries, garnished with mint, if desired.

Orange, Cranberry Cream Scones

280g/(2 cups) all purpose flour
15g/(1 Tbsp) baking powder
40g/(3 Tbsp) sugar
3g/(1/2 tsp) salt
80g/(1/2 cup) dried cranberries, diced
zest of 1 orange
70g/(5 Tbsp) unsalted butter, cold and cubed (at least 83% butter fat)
200 - 220 ml/(1 cup) cold heavy/whipping cream (35% - 38% butter fat)

Steps to scones:
In a large bowl, measure the flour, baking powder, sugar, orange zest and salt. Whisk the flour mixture with a wire whisk to uniformly combine the dry ingredients.
Incorporate the ice cold, cubed butter into the flour mixture by rubbing or smearing the butter between your fingertips (between thumb, index and middle finger) as you toss them around in the flour mixture. Work fast rubbing through all the big lumps of butter and the mixture should resemble coarse bread crumbs. You can use 2 butter knives to carry out this step instead of using your fingers.
Mix in the diced cranberries.
Stir in the cold cream with a spatula or fork until the dough comes together.
Transfer the dough onto the table top and give it a few gentle knead (less than 10 kneads) to make it come together as a dough.
Lightly flour the surface of the table top and press the dough into a 3 - 4 cm thick round disc.
Lightly flour the surface of the dough and the 4 cm diameter round cutter and cut into pieces. Place the cut pieces, spacing them 3 cm apart, onto a baking sheet lined with baking paper.
Press the remaining scraps together and cut more pieces until the dough is used up.
OR you can use a knife to cut the scones into 10 equal wedges if you do not own a cookie cutter.
At this stage, the scones can be frozen and stored in an air tight container for up to a week. Just bake them frozen but you need to add 3 - 5 minutes of extra bake time if doing so.
Space the scones 3 cm apart and bake in a preheated oven at 220 degrees C or 428 degrees F, on the middle rack of the oven, for 12 - 15 minutes or until the tops are lightly golden brown.
Note:
To get the scones to rise high and mighty, flour the cutter well and with a swift downward motion press the cutter into the dough. Do not twist the cutter as you push it into the dough as this will hamper the rise of the scones

Creamed Spinach and Mashed Potatoes
Ingredients

Creamed Spinach

1 pound spinach leaves, washed
2 tablespoons butter
1 tablespoon vegetable oil
1 garlic clove, smashed
1 shallot, minced
1/2 cup half-and-half
1/8 teaspoon freshly grated nutmeg
2 ounces cream cheese, cubed
2 tablespoons grated parmesan cheese
Salt and pepper

Mashed Potatoes
1 pound yukon gold potatoes
4 tablespoons unsalted butter, cut into cubes
1/2 cup heavy cream
1 thyme sprig
1 dijon mustard packet (1 teaspoon)
Salt and pepper
2 tablespoons minced chives

Creamed Spinach
STEPS

Bring a pot of water to a boil and add the spinach. Cook until wilted, 1-2 minutes, then drain and squeeze dry. Set aside.
Heat a skillet over medium heat and add the butter and vegetable oil. Stir in garlic and shallot and sauté for 3-5 minutes. Add the half-and-half, nutmeg, cubed cream cheese, salt and pepper to the pan, whisking constantly for 5 minutes until thick and creamy.
Stir in the drained spinach and cook for an additional 2-3 minutes. Season with salt, pepper and parmesan cheese.
Mashed Potatoes
Peel and quarter the potatoes. Place them in a large pot of salted water and bring to a boil.
Cook until very tender, about 20-25 minutes.
Add the butter, heavy cream, dijon mustard and thyme sprig to a small saucepan and bring to a gentle simmer. Remove from heat and leave it to steep while the potatoes cook.
When the potatoes are done, drain and mash them until smooth.
Remove the thyme sprig from the butter and cream mixture, and pour it over the potatoes. Stir to combine. Season with more salt and pepper as needed. Garnish with chives before serving.

RECIPES

Can you eat hamburger meat on a keto diet?

Hamburger meat, also known as ground beef, is suitable for a keto diet. Not only is it high in protein, depending on which cut of ground beef you use, also contains moderate to high amounts of fat. However, you need to be careful when choosing hamburger meat, as some have thickeners, flour, and flavorings added to them.

Which ground beef is best for a keto diet?

All kinds of ground beef are fine on a keto diet, and it will depend on the recipe as to which one you choose to use. Leaner cuts are great for stir-fries and casseroles, whereas the fattier cuts (like 80/20 beef) are fantastic for sauces, burgers, and meatballs

What is a good keto recipe using ground beef?
The Ingredients.

Ground beef– Lean ground beef or extra lean ground beef. I find the leaner cuts work best for a stir-fry dish.
Sesame oil– A flavorful and rich tasting oil
Garlic– Freshly minced.
Water– To thin out the strong flavors.
Brown sugar substitute– Homemade keto brown sugar that has all the flavor, minus the calories and carbs.
Soy sauce– For a gluten free option, use gluten free soy sauce or tamari.
Black pepper– Adds a punch of flavor without being overtly spicy.
Xanthan gum– Optional, but thickens the mixture.
Green onions– To serve.

The Instructions.
Start by adding the sesame oil into a non-stick pan and place it over medium heat. Once hot, add the ground beef and use a wooden spoon to break it apart and stir-fry until no longer pink. While the beef is sizzling, prepare the sauce. In a small bowl, whisk together the water, brown sugar substitute, soy sauce, pepper, and xanthan gum.

Now, remove any excess liquid from the beef. Add the sauce into the pan and cook for 4-5 minutes, until it has thickened. Remove from the heat and serve with your favorite keto sides, like cauliflower rice.

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Keto Mac & Cheese

INGREDIENTS
Butter, for baking dish
2 medium heads cauliflower, cut into florets
2 tbsp. extra-virgin olive oil
Kosher salt
1 c. heavy cream
6 oz. cream cheese, cut into cubes
4 c. shredded cheddar
2 c. shredded mozzarella
1 tbsp. hot sauce (optional)
Freshly ground black pepper

FOR THE TOPPING
4 oz. Bacon, crushed
1/4 c. freshly grated Parmesan
1 tbsp. extra-virgin olive oil
2 tbsp. freshly chopped parsley, for garnish

DIRECTIONS
Preheat oven to 375° and butter a 9”-x-13” baking dish. In a large bowl, toss cauliflower with 2 tablespoons oil and season with salt. Spread cauliflower onto two large baking sheets and roast until tender and lightly golden, about 40 minutes.
Meanwhile, in a large pot over medium heat, heat cream. Bring up to a simmer, then decrease heat to low and stir in cheeses until melted. Remove from heat, add hot sauce if using and season with salt and pepper, then fold in roasted cauliflower. Taste and season more if needed.
Transfer mixture to prepared baking dish. In a medium bowl stir to combine pork rinds, Parmesan, and oil. Sprinkle mixture in an even layer over cauliflower and cheese.
Bake until golden, 15 minutes. If desired, turn oven to broil to toast topping further, about 2 minutes.
Garnish with parsley before serving.Get Your Customized Keto Meal Plan👇
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KETO HOISIN SAUCE RECIPE

Ingredients
▢⅓ cup Soy sauce
▢2 tablespoons peanut butter smooth with no sugar added
▢2 teaspoons Minced garlic
▢4 tablespoons Swerve brown sugar substitute
▢2 teaspoons Sesame oil
▢1 ½ teaspoons Rice vinegar
▢2-3 tablespoons Water as needed

Instructions
Add the ingredients into a saucepan over medium heat.
Simmer until the sauce has thickened and combined completely.
Remove from the heat and allow to cool.
Add more water if the sauce is thicker than you would like.
Use immediately, or store in an airtight container in the fridge for up to a week.
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INGREDIENTS NEEDED TO MAKE KETO BLOND BROWNIES
Almond Flour- 2 cups.
Coconut Flour- ½ cup.
Baking Powder- 1 teaspoon.
Monk Fruit- ¾ cup, golden Monk Fruit preferred. Can use alternative of choice as long as it measures like Monk Fruit and can be baked with. Butter- ½ cup, melted. Eggs- 2. Vanilla Extract- 1 teaspoon. Keto Sugar Free Chocolate Chips- ½ cup.

Instructions Preheat the oven to 350. Prep a square baking pan with parchment paper that overhangs the sides for the pan. In a medium bowl, use a whisk or a fork to blend together the almond flour, coconut flour and baking powder. Next, in a mixing bowl, beat together the monk fruit and butter until combined. Then mix in the eggs and vanilla extract. Add the dry ingredients from the first bowl to the mixing bowl and mix until just combined. Then fold in the chocolate chips.

Bake the blondies until they begin to turn golden, about 23-25 minutes, or until a toothpick comes out clean. Allow the blondies to cool before lifting them out of the pan using the overhanging parchment and cutting into squares.
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Garlic Chicken Alfredo Pizza (Keto-friendly and Low Carb)

Ingredients
For the crust:
3 cups cauliflower florets
6 tbsp almond flour
¼ tbsp grated Parmesan cheese
1 large egg

For the topping:
1 tbsp butter
1 garlic clove, minced
½ cup heavy cream
2 tbsp grated Parmesan cheese
½ cup sliced mushrooms
1 cup chopped cooked chicken breast
1 cup baby spinach
1 cup shredded mozzarella cheese
salt and black pepper to taste.

Instructions
Preheat oven to 400ºF.
To make the crust, add the cauliflower florets to the bowl of food processor and process until it has the texture of rice.
In a large bowl add the cauliflower rice, almond flour, Parmesan and lightly beaten egg and mix to combine.
Press the mixture onto round pizza tray lined with non-stick baking paper.
Bake in preheated oven for 20-25 minutes or until golden.
Meanwhile make the sauce.
Melt the butter in a skillet over medium heat.
Add the garlic and cook for 30 seconds.
Add the heavy cream and Parmesan and stir to combine.
Cook, stirring constantly, until it thickens.
Remove from the heat.
Season to taste with salt and black pepper.
Remove the cooked pizza crust from the oven and spread with the cream mixture.
Top with the mozzarella cheese, mushrooms and chicken.
Bake in preheated oven for 5-10 minutes or until cheese is melted.
Remove from the oven, top with baby spinach and serve. https://sites.google.com/view/custom-keto-diet-01/home
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Coconut cream and chocolatey granola form the tasty base. Piled high with alternating layers of sweet n’ tangy fruit, it's a feast for the eyes and spirit! It is fruity beauty😊

Keto meal plan for your weight loss goals and food preferences
Custom Keto Diet is a carefully designed program to help millions of people struggling with their weight. Despite the popularity of the keto diet, majority of people are unable to create a diet plan on their own because they can’t calculate their micro and macro calories. Custom keto diet offers individual meal plans using information such as age, current weight, gender, daily activity level, and dietary preferences.
The problem with conventional diet plans is that they are not descriptive, so it is hard for beginners to understand them. Many of them share no information on portion size, alternative food choices, or set unrealistic goals, which lead to nothing but disappointment. In addition to this, they fail to consider independent variables such as age, s*x, weight, which are essential to design any weight loss plan. For all these reasons, the users get confused, demotivated, and end up losing no weight at all.
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Best Custom Keto Diet 2021 Keto meal plan for your weight loss goals and food preferences Custom Keto Diet is a carefully designed program to help millions of people struggling with their weight. Despite the popularity of the k

Breakfast bowl
Soft scramble eggs, strawberries, sautéed kale, garlic, onion + bell peppers. Comment or message me for the recipe 😋. Thank you

Easy Low Carb Buffalo Chicken Lettuce Wraps

Description
These Buffalo Chicken Lettuce Wraps are a healthy low carb dinner recipe that’s on the table in 15 minutes! They’re loaded with shredded buffalo chicken and topped with fresh veggies!

Ingredients
2 1/2 cups shredded rotisserie chicken, white meat
1/4 cup shredded cheddar cheese
1/2 cup franks red hot sauce
1 cup halved cherry tomatoes
1/4 cup sliced red onion
1 avocado, sliced
10 romaine leaves
(optional) ranch for drizzle
Instructions
To a small bowl add chicken, cheddar cheese and franks red hot. Using a fork stir to combine everything.
To each romaine leaf add: buffalo chicken mixture, cherry tomatoes, sliced red onion and 2 slices of avocado.
Optional: drizzle with ranch dressing.
SERVE!
Nutrition
Serving Size: 2 lettuce wraps
Calories: 250
Sugar: 3 g
Sodium: 1514 mg
Fat: 10 g
Saturated Fat: 1 g
Carbohydrates: 6 g
Fiber: 3 g
Protein: 35 g
Cholesterol: 306 mg

Keto breakfast Burritos
INGREDIENTS
2 large eggs
1 tbsp. skim milk
1 tbsp. freshly chopped chives
kosher salt
Freshly ground black pepper
1 tbsp. butter
4 slices cooked bacon
1/2 c. black beans
1 avocado, thinly sliced
1/2 c. shredded Cheddar
Salsa, for serving

DIRECTIONS
In a small bowl, whisk together eggs, milk, and chives, and season with salt and pepper.
In a large nonstick skillet, melt butter. Once pan is completely coated, add the egg mixture. Tilt pan back and forth to make sure it's completely coated, then let cook, 2 minutes. Once you can move egg back and forth, carefully flip and cook 2 minutes more.
Transfer to a plate and top with bacon, black beans, avocado, cheddar, and salsa. Roll up into a burrito and serve

Rosemary Lamb with Roasted Potatoes, Onions and Carrots

INGREDIENTS
1 1/2-pound of lamb
1 garlic clove, chopped
2 teaspoons chopped rosemary
1/8 teaspoon ground black pepper
1 1/4 teaspoons kosher salt
1/4 teaspoon smoked paprika
5 tablespoons unsalted butter
2 medium gold potatoes
1 Onions, chopped
1 teaspoon honey
1/2 pound medium carrots, peeled
1 tablespoon finely chopped parsley
PREPARATION
Preheat oven to 425°F. Rub lamb with garlic, rosemary, pepper, and 1/2 tsp. salt, paprika, 4 Tbsp. butter, and 1/2 tsp. salt in a small bowl; set aside.
Peel potatoes. Working with one potato at a time, slice a thin sliver off one long side to make a flat bottom. Trim ends off, then slice vertically every 1/16", cutting down to 1/4" from the bottom. (To make sure you do not cut all the way through the potato, line it with chopsticks on each side to stop your knife.) Brush potatoes with miso butter, fanning slices open to get butter between each slice. Transfer to a rimmed baking sheet and roast 15 minutes.
Remove baking sheet from oven and brush potatoes with more miso butter. Arrange lamb on baking sheet alongside potatoes and roast, brushing potatoes with miso butter halfway through, until an instant-read thermometer inserted into the thickest part of the lamb registers 125°F for medium-rare, and the potatoes are fork-tender, 20–25 minutes. Transfer lamb to a cutting board and let rest 10 minutes, and continue roasting the potatoes if needed until fork-tender.
Meanwhile, mix honey, and remaining 1 Tbsp. butter and 1/4 tsp. salt in a small bowl, then brush over carrots. Arrange carrots on a baking sheet and roast until lightly browned and fork-tender, 15–20 minutes.
Slice lamb between each rib. Brush potatoes with remaining miso butter, top carrots with parsley, and serve alongside lamb.

INGREDIENTS LIST FOR THE TUSCAN CHICKEN & CAULIFLOWER RICE MEAL PREP
 2 large chicken breasts, sliced horizontally to make cutlets
 2 teaspoons olive oil
 2 tablespoons butter
 5 cloves garlic, finely diced
 1 small yellow onion, diced
 1/3 cup (80ml) chicken broth
 5 ounces (150g) jarred sun-dried tomato in oil, drained of oil
 1 3/4 cups heavy cream
 Salt and pepper, to taste
 3 cups baby spinach leaves
 1/2 cup grated Parmesan
 1 tablespoon fresh parsley, chopped
 3 cups steamed cauliflower, riced

DIRECTIONS
1. To make the creamy garlic Tuscan chicken: Steam cauliflower rice in the microwave in a large bowl, covered, with 1/2 cup of water. Set aside.
2. Heat the oil in a large skillet over medium heat. Season the chicken cutlets on both sides with salt and pepper, and sear in the hot pan, for 5 minutes on each side, or until cooked through. Once chicken breasts are cooked, remove from the pan and set aside.
3. In the same pan, melt the butter in the remaining cooking juices. Add in the garlic and fry until fragrant (about one minute). Add onion and stir fry until translucent. Add the sun-dried tomatoes and fry for 1-2 minutes so they release their flavors. Finally, pour in the chicken broth, and allow the sauce to reduce down slightly.
4. Reduce heat to low, add the heavy cream, and bring to a gentle simmer, while stirring occasionally. Season the cream sauce with salt and pepper to your taste.
5. Add in the baby spinach and allow to wilt in the sauce, and add in the parmesan cheese. Allow cream sauce to simmer for a further minute until cheese melts through.
6. Add the pan-seared chicken breasts back into the pan; sprinkle with the parsley, and spoon the sauce over each chicken cutlet. Divide cauliflower rice into meal prep containers and top with the creamy garlic Tuscan chicken. Reheat in the microwave when ready to eat. Enjoy!
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Keto Mixed Mushroom Egg Bakes
INGREDIENTS
• Butter or cooking spray
• 2 tablespoons extra-virgin olive oil
• 1/3 cup minced shallot (from about 2 small shallots)
• 8 ounces sliced mixed fresh mushrooms (cremini, oyster or shiitake, stems removed before slicing)
• 2 tablespoons chopped fresh thyme
• 6 large eggs
• 3/4 cup whole milk
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1/2 cup shredded mozzarella cheese
INSTRUCTIONS
1. Arrange a rack in the middle of the oven and heat to 400°F. Coat 4 (8-ounce) ramekins with a little butter, or use cooking spray instead. Place the ramekins on a rimmed baking sheet so they’ll be easier to move to and from the oven; set aside.
2. Heat the olive oil in a medium saucepan over medium-high heat until shimmering. Add the shallot and sauté until soft and translucent, about 3 minutes. Add the mushrooms and a pinch of salt and cook until softened and fragrant, about 5 minutes. Stir in the thyme and remove from the heat.
3. Whisk the eggs, milk, salt, and pepper together in a medium bowl. Divide the mushroom mixture evenly between the ramekins. Divide the cheese over the mushrooms. Pour the egg mixture over the top, stopping just below the top of the ramekin.
4. Place the baking sheet in the oven and bake until the tops are golden and have puffed slightly and the eggs are completely set, 20 to 25 minutes.
RECIPE NOTES
Muffin tin egg bakes: You can make these in regular muffin tins instead. Just be sure to grease the pan adequately so they don't stick and check on them after 10 minutes.
Storage: Cover and refrigerate any leftovers for up to 3 days.
https://sites.google.com/view/custom-keto-diet-01/home
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Custom Keto Diet Custom Keto Diet plan is an 8 week long diet plan which helps the users to achieve their target weight. This diet plan is individually designed for every user considering all variable factors to address for losing weight.

Keto meal plan for your weight loss goals and food preferences
Custom Keto Diet is a carefully designed program to help millions of people struggling with their weight. Despite the popularity of the keto diet, majority of people are unable to create a diet plan on their own because they can’t calculate their micro and macro calories. Custom keto diet offers individual meal plans using information such as age, current weight, gender, daily activity level, and dietary preferences.
The problem with conventional diet plans is that they are not descriptive, so it is hard for beginners to understand them. Many of them share no information on portion size, alternative food choices, or set unrealistic goals, which lead to nothing but disappointment. In addition to this, they fail to consider independent variables such as age, s*x, weight, which are essential to design any weight loss plan. For all these reasons, the users get confused, demotivated, and end up losing no weight at all.
That’s why Custom Keto Diet Plan is here to help people planning to lose weight and get into a perfect shape, without any problem. Currently the Top Keto Formula on the Market is now available on Sale. https://sites.google.com/view/custom-keto-diet-01/home

Sound palatable 😊😋

Please feel free to contact me at anytime. I am available to answer any questions related to Keto Diet, cooking techniques, nutrition, work out and more. Thank you 😊

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