Because of the change in ingredients, Keto Chow Core simply does not mix as easily as classic Keto Chow. If you’ve used classic Keto Chow in the past, you likely will need to adjust some of your expectations and procedures.
For best results, we recommend using very warm water (around 120°F/50°C) so it can properly dissolve the protein which tends to clump up in cold water like hot cocoa powder. If you try to use this temperature water in a blender bottle, it will build up pressure and eventually pop open the spout, so you’ll need to vent it to avoid that.
We recommend using a blender or immersion blender. You can mix Keto Chow Core using a shaker bottle, it’s just more difficult.
If you want to keep Keto Chow Core dairy free, you will likely want to use a source of fat that’s also dairy free, which means no heavy cream. Personally, I don’t think butter is really dairy since it has almost no dairy protein but you could use:
- Clarified butter/ghee (melted)
- Coconut oil (melted)
- Avocado oil
- Whole eggs (or egg yolks)
- Coconut cream
- Nut butters are a bit high in carbs but do work
- Actual avocado (use a blender!)
- Olive oil (has a very strong flavor most people do not like)
- Any other fat source you can think of
To activate the vitamins and minerals in Keto Chow, a minimum of 10 grams of fat needs to be added. Generally, we recommend you use far more than that minimum unless you have a very specific reason (and not just “fewer calories”).