Contact

Contact

Contact me by email if:

  • You’re a READER and you have a question or comment about my blog in general. Otherwise, please leave a comment under the recipe that you’re referring to.
  • You want to WORK WITH ME. I am open to affiliation, providing goods and services do not contrast my blog’s ethos. I am also happy to collaborate in providing product reviews and recommendations from personal experience.

Please send your enquiries to: admin(at)queenketo(dot)com

25 comments on “Contact

Sheila, California

Hi! So happy I found your site. Ordered lupin flour upon reading your website. Now that it’s here searching your site for the recipes. Would you consider adding a Search bar? Yes, I’m on the lazy side! I will definitely be trying the pasta – found that one! Thanks and I wish you continued success, which we are all happily benefiting from!

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Hey Sheila! Welcome and thank you! Lupin flour is amazing. The search bar comes up when you click on the magnifying glass symbol on the top right hand corner… 😄

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Anne Cooper

I am looking for some advice about carbs in natural yogurt which I have been using for breakfast. I have been using Greek strained yogurt 100g full fat with flaked almonds, pecans and crushed hazelnuts with a sprinkle of cinnamon. I read somewhere that the carbs are consumed by the bacteria and you therefore don’t need to count the carbs. There are so many sites,but I find I am struggling to get this right. I have type 2 diabetes.

Ps I am sugar free using erythritol as my main substitute with stevia I made your recipe for the ammeretto biscuits, amazing and delicious, tasted like “real” food. I intend in the coming days to try out some of your other recipes as I have purchased the lupin flour you recommend. I want this to be a complete lifestyle change and not another “diet flop”. You are very inspiring and giving me some hope with your recipies.

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Hi Anne! Thank you for stopping by and leaving such lovely comments.
Your question regarding yoghurt is very relevant. Unfortunately, the internet is rife with personal assumptions and misconstrued facts, so I am sorry to disappoint you but carbs in yoghurt DO count. While it is true that bacteria eats up sugar, it does so during the yoghurt making process. Typically, manufacturers have their final products lab tested to identify the nutrition content, so what you eat is represented on the label, rather than the initial ingredient(s). It is the same with cheese – it all comes from milk, so if the carbs-don’t-count argument were valid, all cheeses would be showing identical nutritional values – but they don’t.
Also, I may be stating the obvious, but anything low-fat or zero-fat should be given a wide berth, especially when it comes to dairy products.
I don’t know if you’ve ever tried double-strained yoghurt, but it is delicious and much lower in carbs than single strained (Greek-Style is single-strained). If you already buy Greek-Style yoghurt, strain it once more, add a little sweetener and you’ll end up with about 80-85% of the carbs stated on the packaging. For full instructions, check out my post on HOW TO STRAIN YOGHURT, all you need is a jug, a cheesecloth and elastic bands. The recipe was written using Onken full-fat yoghurt (so the macros won’t match a different brand), but I’ve since been straining Lidl Greek-style yoghurt: fewer carbs and totally luscious.

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Anne Cooper

Thanks so much for your reply. I agree that the yogurt from lidls is the best. I will try your technique for double straining. I think this is the most complicated diet I have ever tried. Although weight loss is an important goal the health benefits are keeping me trying cause I have type 2 diabetes and had breast cancer in 2011/12. My weight isn’t going down as quickly as I expected it is confusing trying to figure out the macros and counting.

Today I tried your cloud bread. It was light and absolutely delicious and genius. Sorry to ask another question, but are canned tomatoes okay to use?

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Hi again, yes canned tomatoes are fine in moderation, but check the reported carbs on the label, as some contain added sugar. It may seem that keto is complicated and difficult, but I assure you it is just a case of getting used to doing things a little differently. If you find it all too overwhelming, do the transition in stages: cut out all the obvious high-sugar and carb-heavy foods first (bread, pasta, pizza, potatoes, etc), then start to reduce carbs further by selecting the right veggies, opting for lowest carb cheeses, selecting specific nuts (macadamia are best but watch the calories) and so on. Don’t worry about the weight aspect to start with, getting in ketosis is what you’re aiming for. Most cancers are glucose-dependent, so you’re absolutely doing the right thing with keto.

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Greg Corinth

Thank you for you and what you do! I have been on the Keto train for a year and a half. I am a cooking and baking madman and never new about Lupin flour! 5 minutes on your site and I have learned something new I can’t wait to try. YOU ROCK!

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Thank you Greg! You’ve made my day!

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Laura Deller

Hello. I have been enjoying your recipes using lupin flour. Its a great flour for great recipes. I was hoping you might have used Rice Malt Syrup. Here in Australia it is being used as a great low carb substitute so I wondered if you have ever used this and if so what did you think.

LOoking forward to continued success with your recipes. Cheers Laura

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Hi Laura, thank you for taking the time to leave your comments. I’m afraid Rice Malt Syrup is NOT a viable option for me. It is basically 100% glucose, with an extremely high GI of 98 (Sydney University GI database), which would cause a huge spike in blood sugar levels (in comparison, table sugar has a GI of 60-70!). On top of that, it has been found to contain ARSENIC. There are plenty of keto-friendly sweetener options, but Rice Malt Syrup isn’t one of them.

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Laura Deller

Thanks for your info. Yes it is high but I use it only very occasionally for birthdays namely mine and my daughter as it is fructose free. It doesn’t set me up for addictive eating patterns that I get from all other sweeteners.The organic rice malt syrup I buy has had the arsenic removed.
I am grateful for all information coming to me as I love to find new sources of info.
Thanks again
Cheers Laura

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Susan Thwaites

Hi, I’ve never heard of lupin flour,(but will check it out ) but I bought coconut flour will it make yorkies my daughter’s desperate for some.

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Hi Susan, coconut flour might work but I’ve not road tested it in the Yorkies. Why not try 1/3 batch and see how it turns out. 🙂

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Ron

Tried to make a Moussaka using coconut flour instead of ordinary flour. Was reallllly average!
Coconut doesn’t really go with Moussaka.
Would you recommend Lupin flour.
Everything else is ideal for this diet I think

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Hi Ron, if you mean for a besciamel (white) sauce, then yes I would try lupin flour. Coconut flour is way too drying and almond flour is too nutty and sweet. Lupin flour won’t thicken a thin liquid very well, so use double cream or coconut cream, as well as a bit of arrowroot (high in carbs – use sparingly) and guar gum.

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Ellaluke7

Thanks
I will try Lupin flour with double cream and miss out the high carb arrowroot.
Will let u know how things turn out.

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Sonia

Hi Antya, I’ve just stumbled across your recipes and I’m very excited! I’m curious to know why you combine the 2 sweeteners in a lot of your recipes? Could these work using just the stevia?

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Hello Sonia. The sweeteners I use are the most natural and best tolerated. They also have zero impact on blood glucose circulation. You can certainly use them individually, many people do just that. The reason I combine them is two-fold. Firstly, erythritol leaves a cooling effect on the tongue, whilst stevia can leave a bitter after taste. These effects appear to be dose dependent. Combining erythritol and stevia seems to cancel each other’s effect, probably because of a lesser amount being used, or because they work synergistically. Secondly, using less erythritol then would be required to achieve a certain level of sweetness (by compensating with stevia) prevents any possible gastric issues (gas, bloating, etc.) which are common with polyols. You may find that many stevia products on sale today are, in fact, not pure stevia but a combination of erythritol and stevia.

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www.myshakeology.com/pavijm

Hi Antya! Thank you for the like on Instagram @Pavijm84. I am currently working with Beachbody as a coach. Your recipes are so great and I look forward to incorporating them in my journey to wellness. I am really new to this coaching thing but you seem to have inspired many people to look to Keto. I hope to eventually do the same even if it is just letting people know they’re not alone in their struggles. Thank you again.

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Thank you for the lovely comment!

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David A

Hi Antya,

I stumbled upon your website by chance last week, and am glad I did. There are a handful of people in the US with websites catering to keto recipes. Some good, but most are shallow. They all seems to use the same ingredients which is understandable, but when I saw you use lupine flour I had to try. Well, you have hit it out of the park. Your pizza dough recipe is second to none!!!! Period. Those recipes I have tried of yours are right on and I look forward to trying others.

I’m writing simply to ask if you know of any other websites/blog sites in Europe that you might refer me to that you think are worthy. Otherwise, I look forward to trying those recipes that appeal to me as do I look forward to your emails with new recipes. I give you a lot of credit for persevering and taking the time and effort to experiment and get it right. You must have a lot of patience. Thank you for what you do.

David 😇🎈

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Hello David! Thank you so much for your lovely comment. Seeing my work being appreciated is the ultimate satisfaction for me. I say that in the most genuine way.
You see, I do everything by myself – no help or input from anyone. I spend a lot of time and effort testing, making and photographing food, not to mention writing and maintaining the blog with all its search engines intricacies and google requirements. Then there’s all the money it costs to have my site space, security, add ons and all the organic and specialist ingredients I cook with. The tiny commission I receive from amazon links pales in comparison to my ongoing costs. But as I’m not a commercial site, I don’t care. What matters to me is knowing that I make a difference to people’s eating habits and health. So a huge thank you, again.
As for other European sites, I’ve had a look for you, as I don’t network as such (maybe I should), but I’m afraid I’ve not been able to find anything other than ketodietapp.com, which is very commercial, but great in terms of keto/paleo resources and recipes (none of which I’ve tested, by the way, so I cannot personally recommend).
If I can be of any help in your keto journey, please don’t hesitate to reach out to me and I’ll do everything I can. Best wishes and much love.

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T

Which online store you recommend to get organic sweet lupin flour from? Thanks

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Hi. My favourite organic brand is from a Luxembourg based on-line company (http://queenketo.com/recommends/lupin-flour-3/). You get 5% off the the order if you quote sponsorship code CmV5vIU8 at check out. It is very good value for money, but best to buy a few packs, just under the total weight for the relevant shipment. Alternatively, amazon.co.uk sell a good quality organic product (http://queenketo.com/recommends/lupin-flour/), but more expensive and so does Amazon.com (http://queenketo.com/recommends/lupin-flour-2/).

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