Here you will find tools & ingredients I use everyday in my kitchen and in my videos. These items carry my Stamp of Approval if you will. If it’s not on this list, then I probably haven’t used it and can’t attest to it’s awesomeness!
I absolutely love allulose for a plethora of reasons! It leaves no aftertaste, it caramelizes like normal sugar, it has great solubility in liquids, and tastes great. It’s about 70% as sweet as sugar, so you may have to adjust to your liking!
I use a multitude of sweeteners, but I also use erythitrol rather consistently when I know it wont recrystalize – Swerve being one of the better brands that I gravitate to. It’s also available in every big box store now, which makes it good for consistency’s sake.
When a recipe calls for brown sugar, I always turn to the Swerve brown sugar. I use it in protein shakes and when baking chocolate chip cookies. I don’t know what sort of magic goes into this, but it works and it’s amazing. I’ve also found that it’s the only blend to really ‘harden’ for things such as creme brulee.
Anthony’s is another brand that I use quite a bit – but I always have to order it. Although this is a 5lb bag, you go through quite a bit when you’re baking. It’s also the cheapest per pound!
You’ve seen this kettle used throughout a ton of my videos – whether it’s making pour over, adding hot water to a creme brulee water bath, or simply making hot water for simple syrup. I have used this kettle multiple times per day for at least the last three years. 10/10 would buy again. They also have a new versions in different colors at a price premium. Here’s the link for the matte black version which is super legit.
Another work horse! In conjunction with my goose neck kettle – this little grinder has been used multiple times a day for the past three plus years. It can get a little messy sometimes, but it’s ability to consistently grind at different grind levels is amazing. As you’ve seen in my videos, I make coffee in all methods (French press, Moka pot, pour over, etc) and need the consistency of the grind level, and this grinder accomplishes that at an amazing price.
This is the only coffee I drink. I know the roasters personally and have seen the care and attention to detail they take when roasting the coffee beans. From the minute the green coffee is delivered to the time the coffee is packaged and shipped off is an example of the dedication to the craft and the science behind it. My preferred method of brewing is pour over, but Miska works great in espresso and French press as well!
Same coffee as above, but the 5lb bag. I go through a lot of coffee, so you’ll see a few of these bags in my kitchen!
To make pour over coffee, I use these filters. Metal filters work great as well, but I’m not a fan of the small grit that gets through metal ones. These are rather cheap, but work fantastic.
To filter your pour over, you need a vessel that will hold your filters. This ceramic vessel is easy to clean, dishwasher safe, and honestly – just looks cool. I’ve been using mine for 4+ years and it will keep going unless I break it. Hario has a ton of different variations, but I’m partial to white (even though my favorite color is the complete opposite).
Knives and Cutlery
This little knife is perfect for so many things – cutting onions, peppers, cabbage, etc. It’s incredibly sharp and holds it’s edge really well. Made in Japan, it has an edge on the right hand side and the left side is flat – so if you’re left handed, make sure to get the left handed version. The price is a bit steep, but it’s a lifetime purchase. It’s also a perfect travel knife for your cooking travel kit – not too big and not too small, just perfect!
This knife was a gift and it’s fight perfectly into the kitchen. It’s incredibly sharp, but works incredibly well. Hold its edge for a long time and has a perfect weight distribution. Full tilt and solid – highly recommend. Just make sure you’re a fan of the blade style, otherwise you will have a tough time getting used to it.
If you know The Pulverizer, then you’re familiar with this set. I use my Ninja for tons of stuff: mixing batters in the processor, making cauliflower rice, protein shakes, making non-dairy milks, etc. It’s like a gift that keeps on giving.
This is a buy once, cry once type of purchase. I use mine all the time when mixing a large amount of stuff, or mixtures that take a while to make. Cheesecakes, meringues, etc, it’s worth it. I’ve had mine for years and it is still going strong.
Unfortunately, Anova no longer makes the 800W immersion cooker that I have, but this 750W bluetooth enabled one should get you where you need to be. You can get WiFi enabled machines, but I personally have never found myself out of my home thinking ‘I should start the steak I left in the water bath with the sous vide machine.’
For the price, this little waffle maker will fulfill all your needs. You don’t need a massive waffle maker, especially if you’re eating low carb. Whether you’re making chaffles, or pork rind waffles, etc, this is the way to go!
This hand blender is a beast. I use mine for everything – from making whipped cream, to smoothing out soups. The interchangeability of it makes it a fantastic multi-tool – highly recommended!
For most people, this is likely overkill – I readily admit it. HOWEVER, if you have no freezer space and want to have ice cream on a whim, fully made in 4 hours (have to let it freeze!), then this machine has you covered. I’ve used it extensively while working on ice cream and alcoholic slushi recipes – and it it an absolute BEAST.
Like most cast iron, if you take care of this baby, it will be a family heirloom. The short sides make it ideal for frying eggs or making pancakes. I use mine all the time and can be seen in many a video.
This is my favorite workhorse in the kitchen. A great addition to the griddle, this is my most used skillet. I use it for making smash burgers, asparagus, keto biscuits, desserts, eggs, tons of bacon, and searing a nice ribeye steak. Like most cast iron, it’s a single purchase type of pan that with a little love, will outlast the you and your grandchildren.
I cannot stress enough how important a kitchen scale is – especially for low-carb and keto cooking. The difference of a gram can absolutely make or break a recipe. This scale has been my most recent go to – relatively cheap and has been going super strong for over a year now (my previous scale lasted 10 years of almost daily use before it kicked the can).
This might be a measuring cup, but I use it for everything else besides measuring. It’s silicone, so it’s microwave safe – can handle almost anything, and you can squeeze the things out of it. It’s now my go to container when using a stick blender or a hand whisk – and it’s dishwasher safe!
Cast iron doesn’t require the need for crazy washing methods, however, sometimes you get some stuff that creates a gunk that a sponge simply cannot remove on its own. That’s where I like to use the Ringer. Think of it as a piece of chainmail for your cast iron skillet. Water + this = clean cast iron.
This thermometer is incredible. Thermoworks makes amazing stuff and my trusty red thermometer has been an incredible asset when making meat, proofing yeast, or tempering chocolate!
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