Going to try mixing PB2 into the powder tonight, Calcium Phosphate changes

I cloned my Keto Chow Recipe and added PB2 to it so I could get actual numbers instead of hoping I was good with a calculator. I also put the specific nutrition info for the Rich Chocolate flavored protein powder since the different flavors have slightly different values. What I came up with looks really good.

Adding three 12g servings of PB2 a day adds an additional $0.81 per day. Coupled with the correct figures for the Rich Chocolate it appears to have 47g of carbs, 26g of dietary fiber giving 21g net carbs. That’s 9 more than PB2-less Keto Chow but still well under the 30g net carbs I’m targeting to maintain ketosis and continue my weight loss.

Tonight I’m going to try mixing PB2 into a week’s worth of Rich Chocolate to see if it mixes well or not and if it fouls my mixing container with the oils and such in the PB2. Should be interesting. My hope is that by mixing it into the powder I’ll get a better mixture. Currently when I mix up my Keto Chow I’m getting some slight lumpiness (isolated only to the peanut butter) since the PB2 turns into creamy peanut butter immediately on contact with water. By having the PB2 evenly distributed throughout the powder it should clump less. Again, the clumps aren’t really a bad thing but it would be nice to have it even smoother still.

Lastly: in version 1.0.1 I changed the “Freeda” Calcium Phosphate for DiCalcium Phosphate that I could source from BulkSupplements in giant bags. Well, about the same time I noticed a tiny amount of grit in my Keto Chow. It was only apparent if you chewed a bit on the liquid but I could detect the granules of something. I didn’t make the connection to the DiCalcium Phosphate until about a week ago when I decided to throw caution to the wind tasted a pinch of the Dicalcium Phosphate. Yep, finally found the source of the grit. I finally got the original Calcium Phosphate in yesterday and will start mixing with it again tonight.

About the Author: Chris

Chris Bair is a technology and computer geek. He became involved in the nutritionally complete "future foods" movement in January 2014, originally with a conventional recipe and later switching to a high fat, low carb "ketogenic" variant on October 2014. In January 2015 he created the recipe for Keto Chow and released it without restriction for anyone to use, at the same time he began mixing the recipe up for people that wanted a finished product and has seen steady growth in the business every month since.

5 Comments

Peanut butter, labels and bags | Keto Chow and People Chow March 19, 2015 at 2:00 pm - Reply

[…] I planned to do yesterday, I tried mixing the PB2 powdered peanut butter into my Keto Chow powder all at once while I was mixing a week instead of adding 12g into each individual meal. Worked out […]
Seattlejo March 25, 2015 at 8:43 am - Reply

Did you know you can find powdered peanut butter (PB2 basically) in some grocery store bulk sections? Winco carries it at least.
- chris March 25, 2015 at 9:12 am - Reply
  
  Well sure, if you want to make it quick and easy =)
  - Seattlejo March 25, 2015 at 8:25 pm - Reply
    
    Gotta keep my supplier happy, would hate for you to discontinue service.
Lobo Rojo July 31, 2015 at 11:31 am - Reply

Amazon reviewers for the Freeda say that it, too, is dicalcium phosphate, not monocalcium phosphate. Not that there isn’t some other reason for the texture difference, though.

Going to try mixing PB2 into the powder tonight, Calcium Phosphate changes