The New 500 Low-Carb Recipes

Since its publication over 15 years ago, 500 Low-Carb Recipes now a bestseller, with over half a million copies sold. It has become a classic in the low-carb community, earning author Dana Carpender the affectionate moniker “low-carb queen” from her fans.

Low-carb cooking has evolved. A decade ago, low-carb menus relied on ingredients like artificial sweeteners, unhealthy vegetable oils, protein additives, and processed foods from grocery store shelves, like low-carb branded snack bars and packaged meals.

Today’s low-carb cooking is influenced by larger food movements, such as clean eating; farm-to-table ingredients; higher fat ratios, thanks to the popularity of ketogenic diets; and less stigmatization of foods that have substantial inclusion in a low-carb diet, namely animal foods and saturated fat due to the growth of the Paleo and traditional foods movements. The New 500 Low-Carb Recipes is the beloved cookbook updated for today's low-carb movement.