I’m Reese Bendmoor, and I run KetoDrip out of a small kitchen in Austin, Texas, with a food scale and a carb-count app sitting next to the cutting board. I came to keto the way a lot of people do: tired of recipes that called themselves low-carb and then quietly buried sugar in the sauce, or swapped in almond flour without admitting the texture had changed.
KetoDrip is the answer to both. The point isn’t to eat sad food. It’s to eat well while counting the numbers that actually matter.
How every recipe gets made
Before the stove goes on, each recipe is built to a target: net carbs per serving, total fat and protein, and a defined portion. Then it gets cooked, tasted, and adjusted until it’s something I’d make again.
- If I use a swap, I name it. When I trade sugar for erythritol or allulose, or wheat flour for almond or coconut, I say so and say how many carbs it replaces.
- Net carbs are per serving, not per batch. A keto recipe still spikes you if you eat three portions, so the serving is on every one.
- Claims get a source. If I say an ingredient is low-glycemic or a sweetener barely moves blood sugar, I tell you where that comes from.
- The swap that didn’t work gets noted too. That saves you from repeating my mistake.
What you’ll find here
The site is sorted by what you actually want to eat tonight: dinners and mains, breakfasts, desserts, sides, snacks and fat bombs, and keto bread and baking. Net carbs are counted on every single one.
A note on health, no fine print
I’m not a doctor or a dietitian, and KetoDrip isn’t medical advice. Keto isn’t right for everyone. If you have a medical condition, are pregnant, or take medication, talk to your doctor before a big change in how you eat. Use the recipes as a tool, not a treatment.
If you find an error in a recipe, or a better source than mine, write me. I correct things when I’m wrong.
Last updated: May 30, 2026 — Reese Bendmoor