The hearts of palm pasta I get at Aldi is sold next to organic sauce. I get 3 servings out of it, with a serving of meat and a vegetable. It’s like perfect al dente pasta to me. I just mix the 2 with onion and garlic and microwave for about 5 minutes. It’s so easy for heathy food.
This works well and I took it a step further yesterday. I boiled the Palmini for a little more than 20 minutes and seasoned the water with salt, oregano, garlic, basil and olive oil. The consistency was so much improved by the longer boiling and the taste of the Palmini was really good . The seasonings seeped into it and took out any undesirable taste that the Palmini previously had . Oh yes, I used the Angel Hair type. I think the thinner the Palmini is, the better. I added a homemade lower carb marinara sauce with lean ground beef and green onions and topped with grated cheese and fresh ground pepper. Next time I'll add green pepper and mushrooms to the sauce. I looked online and it said not to ''over-boil'' the Palmini. Hogwash. I think even if I had boiled it longer it would have even been better. I want to add that NOTHING that is subbed for real pasta will ever fool anyone into thinking it's pasta. BUT! While I was eating the prepared recipe I didn't care! I loved it! I will definitely make this again.
I refused to try the miracle (shirataki) noodles for years because of the fish smell. Guess what, they have them with no fish smell now and I'm eatin' 'em up! There are still plenty of old style ones, but the ones I buy at Costco, Walmart and Publix called Miracle Noodles, you don't even have to rinse if you don't want to--no smell, no bad taste. You might want to try them again sometime.
Please note that if you have a peanut allergy do NOT eat lupin flour. Lupins are a relative of peanuts and can cause reactions with people who have nut allergies.
I am thankful you tried these noodles out. I did try the palmini noodles. I liked them better when I boiled them for about 13 min. THEN, I put them in the sauce, and simmered for a few minutes. They were much softer, (though, still like a “vegetable”) and they absorbed the flavor of the sauce well.
When cooking palmini noodles I boil for 13 to 15 minutes and ALWAYS add some sort of bullion or better than bullion to the water or boil in stock. Have also added celery ends, garlic, onion peel, carrot ends wrapped in muslin or cheese cloth. Makes a huge difference to us.
For the Palmini Noodles you MUST rinse it, soak it in milk for 30+ minutes to get rid of the woodsy flavored and boil in chicken stock for 15 minutes. YUMMY!!
Like you, I’ve tried all three of these and more, even the inedible ones. The best low carb pasta out there is Nooey because my kids love it too. The nests makes it easier for me to know what I’m eating. It’s cleverly portioned and it’s very filling once you mix in other protein and veggies with it.
Thanks for the testing on these noodles. I have only tried the palmini of those 3. What I do prefer are the Healthy Noodles we get from Costco. Unfortunately they are a seasonal item at Costco or whatever reason. They are found in the refrigerator section-near the sausages in ours anyway, and have to be stored in the fridge.
Thanks for testing these! You are just reaffirming my decision to not bother with the pastas. I don't often miss carby pasta. It's just a vehical for the sauce to me. So I'll stick with eating the sauce on chicken or eggs or occasionally slicing up an egglife wrap into noodles. PS loving the "Pop" sound effects. Fun!
I actually really liked the Noodle Revolution vermicelli! But I preferred vermicelli to spaghetti in my pre low carb days. I ate it with a quick Alfredo sauce with a little ham in it.
@@HighfalutinLowCarb Both are made with 100% beans and no other ingredients. Not all carbs are the same, so the carb reading can be misleading. Remember that beans are high in fiber. Your body doesn’t digest fiber so not all of the carbohydrate from beans will be turned into blood sugar. Additionally, the protein will slow down the digestion of beans. These factors give beans a low glycemic index, meaning they are unlikely to cause a spike in blood sugar. Several research studies have shown that beans can be helpful in managing diabetes as well as high blood pressure and high cholesterol.
I was in doctors waiting room and they had a tv displaying how much of much you should eat of it, meat - size of a deck of cards, Cheese- 2 cubes size of a dice, Pasta - size of a hard ball
This makes me cry- I am Italian, nothing replaces my beloved pasta so I just avoid. I do like Spaghetti Squash noodles and when I have a craving for my homemade pasta sauce with mushrooms and Italian sausage that is the only vehicle I can tolerate. I also make eggplant crisps for my lasagna. Nothing replaces pasta but I do at least like those two substitutes. All the others I have tried make me just get frustrated. Lots of money and big waste of time
I agree about the pasta revolution noodles/ the vermicelli is too soft & melts with no chew- the ramen was perfect for chicken noodle soup... it reminds me of the noodles in Campbells chicken noodle of many years ago... so that will be my choice for that! Thanks for the demo!
I got my order from Noodle Revolution and tried the vermicelli today. Wasn't bad, but after adding the marinara and parmesan, and wolfing all of it down, I'm still hungry! Not filling. At all. Not bad, but I won't be ordering it again, especially at that price. Thanks, Wes, for all the good info. I'll try the Palmini next week.
You look great . Damn you must have lost at least 50 pounds. I bet you must feel like flying when walking now, doesnt it?(weight loss people know what that is). You should try fasting too if you haven't already. Helps a lot to firm up after a big weight loss. Combination of fasting sessions and weight lifting give the best results.
Palmini is at Wally world...but after 4.5 yrs keto-my favorite noodle is the "Healthy noodle"... Costco or grocery outlet. My fave shritaki with almost no stinky is LIVIVA,but squeaky tho. Easy prep on both. Rinse & use Side note-LIVIVA is shelf stable! 😬
Wes, use Victoria's bisquick recipe to make good ol' southern chicken and dumplings! It's the same ingredients as her flour recipe, but with the addition of shortening, salt, baking powder and buttermilk powder, if I recall correctly. I'm planning to try it, if I ever get my hands on the bamboo fiber. That stuff is hard to find!
@@maidenminnesota1 I've been thinking about making it with oat fiber as well. I have that on hand anyway for making low carb yeast bread (brioche) in the bread maker. Heaven knows when we will be able to get the bamboo fiber 😡.
@@maidenminnesota1 I strongly suggest that you use the brand of oat fiber that she recommends (Modern Mountain). I had some "Anthony's" that I used and it did not taste very good, but the batch I made w/ the MM was fine.
@@catpatrick3838 I strongly suggest that you use the brand of oat fiber that she recommends (Modern Mountain). I had some "Anthony's" that I used and it did not taste very good, but the batch I made w/ the MM was fine.
I found the Palmini noodles at Aldi and thought they were ok. The only warning is to wash them 4 times minimum, thoroughly. They’re packaged in an acidic liquid and I could still taste it after 3 washes.
I haven't found anything I remotely like that's meant to be a pasta replacement, though of these I've only tried Palmini - both a strand (fettuccine maybe?) and lasagna. Nope to both. I frankly prefer something that's just overtly another thing that I choose to use as a base for pasta sauce, etc. So zoodles, spaghetti squash , my actual fave of canned Del Monte Blue Lake French cut green beans for stand-ins for strand pastas or eggplant or zucchini planks or sliced chicken or turkey for lasagna. I guess it's a brain game - that way it becomes a different stand alone food to be enjoyed ("green beans with meaty marinara sauce and 90 second garlic toast" or "all-meat lasagna with chaffle garlic bread" instead of something that looks like pasta and is just overwhelmingly disappointing.
I have bought from Nooey and really like their noodles. They are quite pricey for me because I am in Canada and everything costs a ton more here no matter where it comes from because our dollar is worthless. They are the best pasta sub I have found although I also really like Immi ramen noodles as well.
When the noodle doesn't have any taste then boil it for a little bit in the sauce or just soak them in some of the sauce and then heat. That's what I do with sprouts and bamboo shoots is to soak them in some amino acids and water with recipe spices before Heating
My favorite is It's Skinny Pasta. It's already precooked, so you just rinse and drain it. It's excellent! No weird taste. It's so good I don't miss real pasta at all. I don't like Palmini because it's got a tart lemony flavor like jarred artichoke hearts. No amount of rinsing gets it out.
Skinny Pasta is a shiritaki noodle. I featured them about 6 years ago when I didn’t a shirataki noodle taste test. Unfortunately the konjac root it’s made from can cause tremendous tummy upset for lots of folks. Me included. (The Japanese call it “the broom of the colon” for a reason! LOL)
@@HighfalutinLowCarb Yes, it's konjac, but the taste and texture is a million times better than other konjac noodles so I couldn't even tell it was one. It's a shame it bothers your digestive system! I find being on Keto gives me a lot of problems with "the runs" if I don't eat enough fiber, like my favorite Healthy Life Keto Bread. I have to take Imodium to manage it, especially if I drink coffee with HWC.
I thought the vermicelli noodles were too thin, too, but i put a bigger spoonful in my mouth than you, so i did get to chew them. You needed a lot more sauce in your bowl! I used an alfredo sauce and it clung to the noodles fine! Thank you for testing all of these!
With Palmini, I get the best results by boiling 5:49 them for 5 mins, then stir-frying for a few mins in butter. Then add sauce, and cook for a while. Do this the day before eating them . An overnight in the sauce will make these very noodly! (Basically you’re breading down the fiber to get to the ‘pasta’ texture).
I buy the noodle revolution ramen in bulk. I just bought the vermicelli recently because the ramen was sold out. The noodles will grab a little better when you add powders like garlic powder, dried parmesan, etc. Adding meat like ground beef and chicken help too. I even add top ramen packets to it. A quick meal I like to make is ramen, butter, garlic powder salt and canned chicken. Mix it up and heat in the microwave. I don't have a recipe, I just eyeball it.
Serving sizes always seem to be determined by what results in an acceptable number of negative nutrient values. I agree that the Palmini pouch is two servings. The smell is horrible but after rinsing through 100 gallons of water it's not as bad and the sauce makes it much better. I also boiled them for at least 15 minutes!
Thanks for this review! I've been looking at the Carbnada and Impastable noodles but I usually just end up sticking with using bean sprouts for spaghetti and thin sliced chicken for my lasagne. I remember when Dreamfield Pasta was all the rage before the lawsuit and the falsified nutritional info. It was good! Too good to be true sadly.
So IMO the Asian noodles recipe makes great lasagna noodles. Also the Palmini makes great pasta salad, rotini replacement. It really absorbs the flavor of the Italian style dressing.
Have you tried Healthy Noodle? I get them at Costco and genuinely enjoy them. They are the closest low carb noodle substitute I've found. My only complaint is that they're a bit thin and maybe a little too soft.
I understand about the serving size being a complaint, but I would also add hamburger meat, Plus homemade meatballs, and cheese. You could definitely make a satiated stomach full of food.
As always I love your videos Wes. Fun and informative. This noodle one was very helpful. I have some Palmini in my cupboard to try and I’ve been putting it off because I wasn’t a fan of the canned ones. Thanks for sharing your opinion.
Have you tried Good Day pasta? They have it at Kroger and I really like it. It's pretty carb costly, at 17g per serving, but when I use it in a chicken alfredo or a pizza pasta casserole, a half-serving is filling, making it about 8g of carbs. (and 12 g of protein) That's a lot, relatively speaking, but they have a good taste and texture and they don't spike my blood glucose.
That's what happened when I made the Keto Asian Flavours noodles, they would just disintegrate and it seemed like they made my sauce wetter- more liquidy after I added them to the sauce. I guess I need to try it again but with fatter noodles and see if that works.
Join Thrive Market today to get 30% off your first order AND a FREE gift worth up to $60! LINK: thrivemarket.com/HighfalutinLowCarb Store Bought Keto PASTA NOODLE Review! 🍝 The BEST Low Carb Pasta Noodle? **~~ CORRECTION - PLEASE NOTE: I mistakenly stated in this video that the Nooey® Keto Pasta product was shipped frozen and stored in the freezer. That is incorrect; I was mistaken about the refrigerated shipping. Nooey® pasta is shelf stable and is neither shipped nor sold refrigerated or frozen. The product packaging states "Once opened, keep me in an airtight container in a cool, dry space for maximum freshness." When it was sent to me for review, the manufacturer recommended that upon receiving the shipment I store it in my freezer until use, due to humidity concerns. That led to my confusion and I incorrectly stated that the product was shipped and stored frozen. My apologies to the Nooey® team, who were rightly concerned that the information shared about their product is accurate. I have edited this video and any pertinent comments to remove mentions of shipping or storing the product in the freezer. As a review channel, I attempt to be as accurate as possible, but mistakes can and do happen and I do my best to correct any misinformation I may have inadvertently provided. Thank you for understanding. Wes Shoemaker Highfalutin' Low Carb. ~~** ------------ The market for commercial keto products has exploded, and customers are clamoring for a store-bought keto pasta with the taste and texture of regular wheat pasta. That's a tall order for any recipe developer or product creator. Today we test and review three popular store bought keto pastas and give them our best efforts and best rankings. Two options are gluten free pasta noodles, and one contains vital wheat gluten as an ingredient. Are these commercial, store-bought low carb and keto pasta noodles anything like the "real thing?" Let's find out! --------------- PRODUCTS WE TESTED Palmini® Hearts of Palm Angel Hair Pasta Manufacturer Info: eatpalmini.com Purchase: amzn.to/462GCbG Noodle Revolution® Egg White Keto Vermicelli Manufacturer Info: puretraditionsfoods.com Purchase: amzn.to/3PmvCOX Nooey® Keto Artisan Protein Pasta Manufacturer Info & Purchase: nooey.co **Y'all, just so we're all clear, I'm only here to test recipes and review products. Inclusion in this video does not imply that these websites, recipes, products or their creators are in any way affiliated with, associated with, or sponsored by Thrive Market or Highfalutin' Low Carb. I personally researched and selected the products for testing myself. The conclusions I reached and the opinions I present are solely my own.** #KetoPasta #LowCarbPasta #KetoNoodles --------------- CHECK OUT MY NEW COOKING SERIES "BOOK COOK" ON MY PERSONAL CHANNEL WATCH ME make my grandmother's famous "Pea Pickin' Cake" (NOT LOW CARB): ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-8_SQNPZ9h_4.html -------------- GET MY NEW BESTSELLING COOKBOOK My new book "Ketogenic Diet On A Budget" is available now! Click below to order now! amzn.to/3plffqB -------------- PRODUCTS USED IN THIS VIDEO ProTeak Cutting Board: amzn.to/3mX5P5K My Amazon Shop: www.amazon.com/shop/highfalutinlowcarb (We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.) --------------- "SIFT Y'ALL" AND OTHER HIGHFALUTIN' MERCHANDISE Get your "SIFT, Y'ALL!" shirts, hoodies and aprons by visiting: shop.spreadshirt.com/lowcarb -------------- MY SOCIAL MEDIA LINKS Website: www.highfalutinlowcarb.com Patreon: www.patreon.com/highfalutinlowcarb Facebook: facebook.com/highfalutinlowcarb Twitter: twitter.com/hf_lowcarb Instagram: instagram.com/highfalutinlowcarb Shirts & Aprons: shop.spreadshirt.com/lowcarb Amazon Shop: www.amazon.com/shop/highfalutinlowcarb Email Inquiries: wes (at) highfalutinlowcarb (dot) com Music by Epidemic Sound -------------- THE HIGHFALUTIN' KITCHEN STUDIO GEAR Front Camera (Canon 70D): amzn.to/3dQed0a Front Camera Lens (Canon 24mm Prime): amzn.to/3qYXLhR Overhead Camera (Canon G7Xiii): amzn.to/2NHLWy3 Switti RGB LED Lights: amzn.to/3dV71zX Neewer LED Ring Light: amzn.to/3kxZwQz Comica Wireless Lavalier Mics: amzn.to/3EIfxhB Neewer Heavy Duty C-Stand: amzn.to/3uxBlGx
Man, I guess I’ll just keep being in the search for a good noodle substitute. I really want to try the asian flavor noodles, but I don’t own a blender, nor am I buying one just to make noodles haha The Healthy Noodles from Costco would be perfect if they weren’t so soft. Thanks for trying these for us!
I guess I have different taste/texture palate. I love the miracle noodles. Rinsing well takes fishy smell out completely. Then I dry them out on stove top in a non greased pan. Add to any dish or just saute with butter, EVOO, garlic, herbs parmesan--msybadd heavy cream, vream cheese for an Alfredo version. Quick easy & so 😋
Every low carb noodle will taste better parboiled in chicken broth so you have at least that basic flavor when you add sauce to it and don't have to overcome the water. It will burn more quickly but we can't cook these long anyway. Chicken broth is great in both red and white pasta sauce so it works all the way around. You could just boil and add a little olive oil, parm and garlic salt for garlicky noodles. 🌺 compliments of Sugar Killer on facebk.
Ahhh! Good to know! As an American, I assumed they were trying to infer the word “nudie” because their marketing seems to feature an odd, sexualized innuendo that was a tad off-putting!! LOL “Oodles of fun between the sheets…” “We swing both ways…” “Flirt up a saucy storm…” “We’re spilling the noods (nudes?)…” “Pimping up your noods tonight? Tag us!…” But perhaps you’re right. Thanks for clarifying! :-)
Never second guess ur honesty!!!!! That's what I love the most about u wes!!! I can always feel assured that I will get an honest opinion and feedback! Love u Wes! Where does spaghetti squash rank with u?
Thanks so much for the kind words, JoJo! I would put sketti squash right beside zucchini noodles. They have a bit of “crunch” but it doesn’t bother me at all. I love it as its “own thing.” (I have a recipe for Buffalo Chicken Spaghetti Squash I created for Texas Pete Hot Sauce, and it’s still one of my favorite meals!!) ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-FPnThtULx40.htmlsi=QYnF19eIEi7jpDQo
I was so excited to hear your review of the "pastas" but when you got to the Oz version I was very hopeful they had nailed something new and unique. I have tried lupini pasta for a whole lot less expense, and they tasted fine, but they gave me horrible indigestion. I can't do lupini, it is too high in fiber. If I really have to have some "pasta" I can deal with the shirataki much better.
I don't disagree with the serving size looking a bit small, but you're supposed to have a balanced meal. Some kind of sauce in there, plus some meat(or other protein source), maybe some extra veg, etc. You're not supposed to make a meal out of only the "noodle"s
I was so fortunate to find advanti lupine flour. I used to be pretty sensitive to the loop in myself but guess what this has no discernible smell or taste thankfully because I know what you’re talking about when I use a different brand it was something I didn’t want to try again. But Keto kitchen from the UK talked about that brand so I decided to try it and I was glad I did.
I found palm hearts in great price! At Adlies 2.89 each I got two kinds . But , it makes my mind happy. Lol my mind wants it! I love watching you! I watch your older videos too. The ones I got are different than the ones you had, but I agree on what you said about them.
I actually really like the Palmini noodles. I rinse them really well and boil them for at least 15 minutes. It gets rid of the sinewy texture a bit. I made lasagna from them.
I love your honest taste tests for us. I was really excited to see more noodle options as I do miss pasta being keto. I tried the miracle noodles once and never again. I also tried the gastronomy stuff after watching you do it. I couldn't eat them either. I highly recommend Aviate rotini and rice. I use the rotini with alfredo and I also make it with pesto and chicken and it tastes just like pasta. The rice version tastes like orzo and is also great as a bed for shredded meat or whatever you like.
I really like the Cappello's almond flour pasta if you are looking for something with a good texture. Higher total carbs because of the almond flour and tapioca starch... but great texture and grain/gluten free. You can get them on thrive.
I eat Palmini all the time and rinse it out and micro for one min. I love the texture kinda like el dent a. We make two meals for two people out of a package.
I use the frozen zucchini spiral package for my pasta. I cook them in the microwave, add my sauce, Parmesan cheese, and it's delicious. You do need to squeeze the water out of the zucchini.
i put zucchini through spializer. then microwave for about 7 minutes to release some liquid. heat in frying pan over medium heat to release more liquid. add jarred spaghetti i sauce ,heat through, serve with parmesan. enjoyed it!
I love the Noodle Revolution Ramen Style-so good as spaghetti, cold sesame noodles or cold peanut noodles. Like you, I found the Vermicelli just too small/thin. I have a flexible palate, so I like the Palmini, Konjac and Noodle Revolution noodles-all have different applications. The Aussie ones are new to me; I look forward to trying them.
I use lupin flour for making my bread and pizza dough. It's way more filling than normal flour as an FYI. I can eat many pieces of normal pizza but typically only one piece from my lupin flour pizza.
Love your video and love your channel. I’ve been watching you for a few years and you, along with some other special channels have inspired me to start my own health focused channel. One of the pasta replacements that I have liked is the Laviva brand I especially like their rice replacement for jambalaya if I’m not feeling like doing cauliflower rice. It’s konjac with oat fiber
Thanks for the honest feedback! Think I will pass on these. My go to is lc foods pasta. Closest to real to my taste buds. I do love the immi ramen but its so expensive! Thats a special treat once in a while. Thanks again for your work!!
I wasn’t crazy about raw Palmini (I don’t like my pasta crunchy!) nor the Angel hair Miracle Noodle. I was using zoodles. I have just tried Healthy Noodle that I purchased from Costco. There are 0 carbs. It’s ok. BUT I have cheated and used 1 ounce of Barilla Angel hair pasta at 20gm of carbs. A normal serving size is 2 ounces at 42gm with 3gm fiber. I’d rather have a VERY small serving to enjoy and cut my carbs elsewhere. I realize that you don’t want to consume more than 20 carbs daily. I was raised on pasta and have yet to find a substitute that I really like. So, I’ll stick with zoodles and occasionally cheat! Your friend from Navarre.
To be honest my favourite is Nooey! I've tried everything else under the sun and always go back to it. Not only that it's healthier compared to the ones you feature here - the texture is the closest I find to the real deal. The lasagne is even better, you should try it! I served it on a dinner party once without telling others that I used Nooey lasagne sheets. Everyone was saying asking why the lasagne taste so good and shocked to find out when I say it's low carb, they all went for second servings!
That’s great! So glad you enjoyed them! Everyone’s tastes are different and I’m clearly no expert - just a guy on the internet with a video camera. LOL :-) I didn’t dislike them at all. But I certainly would have never assumed they were “real” pasta if I was blindly served them. Not in a million years. LOL They are serviceable, and if they were more readily available I’d likely consider them. But as you can see from some of the comments here, two issues of concern are the use of wheat gluten (which is often demonized in the keto world, for better or worse) and the higher carb count. When you are trying to stay in ketosis by eating 20g carbs or less a day, 16g total carbs (or almost 6g net carbs) is a LOT to use to on just 2oz of one ingredient for one meal. Those two issues make this a hard sell to many people in the keto world, in my opinion. That’s why I arrived at the score I did. If a C is “average” then a C+ is still “above average” and I think that’s a pretty fair assessment of the product.
Oh hello Wes @HighfalutinLowCarb When I eat Nooey, it didn't spike my blood glucose (like many other so called 'keto' or 'low carb' pasta alternatives). To be frank, I'm gluten intolerant, I'd get eczema when I do eat normal wheat based products. Because of this, I had to go on to a gluten-free diet (but gained weight and didn't like it at all - as I learnt, the gluten in gluten-free products are being replaced with other carbs, starches, sugars and other God-knows-what). A friend of mine told me about Nooey and when I tried it, it didn't flare my eczema!!! It's the only thing I can eat that doesn't cause stomach upset too (like Konjac noodles).. Anyway, apparently Nooey process their gluten the ancient way. And not all gluten is bad. It's the source (where it's milled, and how it's grown and milled, whether it's laden with pesticides and whether it's fast and mass produced) - watch Netflix's COOKED by Michael Pollan, many people who are seemingly 'gluten intolerant' can eat sourdough bread for example, because the gluten is slowly developed (like the olden days) and can easily digested in our system.
Wes!!! 😃 You've got to try Natural Heaven!!!😋 They are also made from hearts of palm as are Palmini but my daughter and I give them A- . 😋😋They have better texture and a good bite. 😁 There is a brown rice variety we use for fried rice that is so so good! Angel hair, spaghetti and also a creamy mash!!!🎉🎉❤
Thanks so much for your great video reviews!! You are very much appreciated! I wondered about the noodle revolution ones , as I was so excited about the Asian flavors recipe and made them … yes , they looked legit,,, but found them to be too rubbery and even squeaky! Fun to make … but never again… they were thrown out! Lol! Would you say the noodle revolution was similar to them? Thanks in advance 🙏❤️
I tried the Noodle revolution noodles today, waste of money. They are so very thin and they just disappear in your mouth, I agree with you, why bother! I won't be buying them again. I wanted to try the Ramon but they were sold out. But won't be buying those either.
Thanks for the review! Wondering if you have tried the perfect keto ones or the the Kaizen ones.? They are dry "Pasta" I think perfect keto is Mac and cheese box mix.
