What fats can be used to make Keto Chow? Which fats are best?
Most people start by using Heavy Cream or Heavy Whipping Cream. Once you’ve gotten a feel for mixing Keto Chow you may want to try other fats. Here are many of the ones people have used:
- Heavy (Whipping) Cream
- Melted Butter (mix with warm water using a blender)
- Ghee/Clarified Butter (mix with warm water using a blender)
- Coconut Oil (mix with warm water using a blender)
- Wagyu Beef Tallow (mix with warm water using a blender)
- Avocado Oil
- Peanut Butter (limited use, has to be mixed with a blender)
- Egg Yolks
- Cream Cheese (mix with warm water using a blender)
- Whipping Cream (has a little more carbs compared to heavy cream)
Fats that you can use but we typically do not recommend:
- Olive Oil (the flavor is REALLY strong, most people do not like this)
- MCT Oil (limit of 1 tablespoon for most people and it can cause problems with high triglycerides and low HDL)
- Canola Oil
- Soybean/Vegetable Oil
- Macadamia Nut Oil (the flavor is REALLY strong, most people do not like this)
- Coconut Cream (this is kinda high in carbs)
- Filtered bacon grease (strong flavor and it gets hard/clumps)
- Milk (Whole/Skim/2%) – this has really a lot of sugar, please don’t use it
- Half-and-Half
You can use powdered fats but their packaging rounds down the carb content, giving you inaccurate information. These will have 3-15x more carbs per calorie than their liquid counterparts:
- Powdered Butter
- Powdered Heavy Cream/Powdered Sweet Cream
- Powdered Cream Cheese
- Powdered MCT Oil
We have a video that explains what fats you can use.
Chris did a 100-day experiment where I didn’t eat anything BUT Keto Chow and different kinds of fats. The short version is: butter is the best, then heavy cream. You can also use avocado oil, a little MCT oil, or even coconut oil if you mix it the same as butter.
So, based on all that, it’s entirely up to you!
