I ordered Vegan Protein Powder directly from Truvani's website and did not realize I was enrolling in a recurring autoship program. A month later I was notified that another order had been processed. I canceled immediately and contacted customer service.

Truvani maintains that the subscription terms were disclosed during checkout. My experience was that the discount messaging was far more prominent than the recurring billing aspect, and I missed it completely.

I requested a refund and was ultimately offered a 25% courtesy refund. During the exchange, customer service even overlooked the fact that I had already accepted that option in a prior email and asked me to choose again. To their credit, they later apologized and acknowledged their mistake before processing the refund.

My advice to future customers is simple: if ordering from Truvani's website, look very carefully for the autoship terms and make sure you intentionally choose the purchase option you want before checking out. Or just order from Amazon.

1.05 net carbs per egg. They’re really good - thank you vegan universe 🫶

Garlicky roasted red cabbage steaks with creamy miso almond mushroom sauce, baked tofu with soy sauce and sambal olek, sauerkraut, mixed greens with avocado and sesame.

Salad with a sprinkle of forbidden carrot. Roasted brussels sprouts with lightlife smoked deli slice ‘bacon’, Violife parm, shallot and garlic. Homemade seitan-tofu roast with miso mushroom gravy.

Due to chronic kidney kidney disease, my nephrologist and dietician want me to try and limit protein to about 0.8g per bodyweight kg (I'm ~88kg), along with preferably majority of the protein being plant-based. Prior to this I was wreckless and tried animal-based keto without limiting protein intake for a couple of months, on one hand I felt it was very easy for me to sustain it, but I was getting 120~160g animal based protein daily which didn't do good for my blood results.

So I'm now re-evaluating everything. It seems like the cleanest protein source for me is Tofu, so I bought 5kg of it. Green soy beans is also pretty good. But to get the rest of the calories I've literally just been using tons of olive oil, coconut oil, nuts, and butter (not vegan I know - please forgive me, don't mean to offend anyone here). One of the foods which I thought would help me get by was whole Tahini, and I could just like dump loads of it on tofu and salads, but apparently it's high in oxalates.

Would love to hear any suggestions, thanks.

Roasted Brussels sprouts with lightlife smoked deli slice “bacon” and Violife parm, baked soy sauce marinated tofu, miso almond butter nooch sauce. Heartbeat Hot Sauce scorpion edition. Chard and romaine salad with lemon juice and homemade kimchi. Vegan butter on Carbonaut ufOat bread.

Today I ate almost exclusively protein and fats during the day, mostly tofu and protein powder, along with some avocado, olives, olive oil, seeds, and a few blueberries. I’ve felt amazingly clear-headed, calm, and focused all day!
Then I made this beautiful, satisfying dinner with just tiny portions of my favorite starches.
Tonight’s dinner:
Baby bok choy and greens with homemade tahini-pumpkin seed sauce
Grilled zucchini with a little vegan mayo
Pumpkin seed tofu
¼ cup cooked lentils
Just 1–2 tablespoons of white basmati rice
A tiny piece of Pacha buckwheat bread (about ⅓ slice)
Fresh tomatoes with salt and pepper
A little kimchi
Estimated total net carbs for the entire day: approximately 35–45 grams, including about 18–29 grams at dinner.
I’m exploring how eating mostly protein and fats earlier in the day, followed by small amounts of different carbohydrates at dinner, affects my mental clarity, energy, digestion, and overall well-being.
And honestly, what a beautiful, satisfying dinner!

I saw a dietitian for the first time in years yesterday and she suggested 40 net carbs a day. I’ve been eating a LOT more than that. Being vegan I eat a lot of legumes, plant based frozen items, etc, all of which are high in carbs. Plus I enjoy fruits like apples, plums, and bananas. Today was my first day attempting the 40 net carbs and I feel defeated already. Does anyone have advice or suggestions? I’m going to do some research on food swaps. I just don’t know how to make such a big change like this. How do/did you do it?

So I’ve been doing vegan keto again for about five weeks, and it’s been quite an experiment.
First off, I absolutely love the food. Avocados, tofu, tempeh, nuts, seeds, olive oil, all of it. And I definitely had some really good days, particularly mentally. I could get a ton of stuff done.
But here’s the problem. My deep sleep was pretty much a disaster, and I started noticing that most of my best moments were actually in the fasted state the following morning. Once I started eating, I’d often get tired, irritable, anxious, or just feel lousy.
I’m starting to wonder whether the problem was really keto or my gut. I have IBS, and keto had me eating a lot more cold foods, raw salads, nuts, concentrated fats, and quick meals instead of the warm, cooked foods I normally eat. My digestion wasn’t particularly happy.
So yesterday I decided to experiment. I ate a big, balanced vegan meal with lots of white basmati rice, tempeh, vegetables, avocado, and some fat. I felt surprisingly peaceful afterward, even wanted to meditate, and then slept like a baby. My deep sleep went from 43 minutes the previous night to 1 hour 48 minutes!
Obviously, one night doesn’t prove anything, but it got my attention.
I’m thinking about moving toward a sort of vegan keto-flex approach, keeping my protein high, eating mostly warm cooked foods, and experimenting with moderate amounts of carbs rather than staying in strict ketosis.
I’m curious if anyone else has experienced this. Feeling great while fasting on keto but not so great after eating? Or finding that adding some healthy carbs back actually improved your sleep or digestion?
I’d love to hear your experiences. I’m not giving up on keto entirely, just wondering whether the sweet spot might be somewhere in the middle.

PS I’ve been vegan almost 4 decades so it’s not a vegan transition issue.

Miso roasted Brussels sprouts with shallot and fresh chili topped with toum and nooch, carbonaut everything bagel with avocado and Violife feta, tofu with soy sauce and scorpion pepper sauce, sauerkraut and kosher dills

Nottingham University are running a research survey on people who have tried a keto diet and have an autoimmune condition.

What is super interesting is that they are looking at different types of keto diets: vegan, normal, animal-based, etc.

If you are eligible, you can take it here

https://www.research.net/r/kdas

Would be really interesting to see if vegan keto has additional benefits over normal keto. Very excited for the results of this!

Not new to vegan, but new to vegan keto. Struggling to stay low carb while also staying satisfied. This is one of the better meals I've had....1/2 block extra firm tofu, seaweed sheets, cilantro/green onion mix, furikake, sriracha mayo.

Anyone who says you can’t do vegan keto needs to check out the photos on this app. I literally asked chat gpt to come up with 3 quick easy vegan dinners and these have been my staple diet alongside a heart breakfast of tofu, avocado and almond butter every morning. Only thing I find difficult is eating out. Someone open a vegan keto restaurant

Anyone who says you can’t do vegan keto needs to check out the photos on this app. I literally asked chat gpt to come up with 3 quick easy vegan dinners and these have been my staple diet alongside a heart breakfast of tofu, avocado and almond butter every morning. Only thing I find difficult is eating out. Someone open a vegan keto restaurant

Steamed brocolli and tofu with sauce (mix of light and dark soy, black vinegar, sesame oil and chili oil), avocado, arugula, homemade kimchi, sesame seeds and scallions. Yes I ate the whole platter 🥦

I’m trying keto for health reasons and want to include as many vegan meals as possible. If you have any links to recipes you like or to sites with recipes you like, or if you feel inclined to jot out your favorite vegan keto meals, I would much appreciate it!

I was lucky to find two lobster mushrooms large enough to be worth the effort to clean. I may have added too much lemon juice.

I've been a high-carb, low-fat vegan for about 40 years. I've always been hypersensitive to supplements, to the point where almost everything leaves me "wired and tired": revved up and exhausted at the same time.
Three weeks ago I switched to a Mediterranean-style vegan keto diet (lots of olive oil, nuts, avocado, low-carb veggies). Something unexpected happened: I'm much less sensitive to supplements that normally overstimulate me, like shilajit, fulvic acid, B vitamins and others. I seem to get the benefits without the jittery, revved-up feeling.
Has anyone else experienced this? And does anyone know the mechanism? My guesses so far:
More stable blood sugar, so less adrenaline and cortisol in the background for supplements to stack on top of

Ketones (BHP) shifting the brain toward GABA and away from glutamate, making the nervous system less excitable

More salt, magnesium and fat in the diet changing absorption or electrolyte balance

Just cutting out processed carbs and possible triggers

I'd especially like to hear from people who were sensitive to methyl B vitamins or adaptogens before keto. Did the tolerance last long term, or fade after the first month or two? And if you eat a higher-carb meal, does the sensitivity come back?
Thanks!

I was regular keto for four years, and it allowed me to keep my weight down. Looking back it was accidentally vegetarian keto most of the time, since my go-to was nuts and cheese. I've gone vegan now, and have been eating low-fat vegan for the last four years. I've never felt better, but I can't seem to get back down to my keto weight.

So, I'm thinking of trying to do keto vegan. I've actually tried it three times since being vegan, for a few days each time. The first time, I couldn't get into ketosis due to eating "keto" bread. The second time, I found that too many peanuts prevented me from getting into ketosis. This last time, I swapped the peanuts for pumpkins seeds, and it seemed that I was into ketosis, based on getting the old ketosis mental feeling again, and hunger leaving me. But, I ended up quitting after three days, because my wife said that my breath was metallic and fishy and bad.

At my job I have to talk to people a lot. I don't remember my breath being bad when I was on regular keto, but I wasn't married back then, so maybe nobody told me. I have a week off work coming up, and I'm thinking of giving my pumpkin-seed-heavy vegan keto a try again. In your experience how long does keto breath last with vegan keto? Is a week long enough for it to die down, after getting into ketosis for the first time in a long time?

I’ve been vegan for 36+ years, mostly whole-food plant-based, high-carb and very low-fat.
I’ve tried vegan keto about six times in the past and always concluded I “couldn’t get into ketosis.” Looking back, I think I was probably just eating too many keto treats, nuts, snacks and little bits of beans/sweet potatoes. I suspect I was often closer to 70–80+ g net carbs without realizing it.

For the last three weeks I’ve been trying again, but this time I’m building the diet around protein first: tofu, tempeh, pea protein, flax, hemp, avocado, nuts/seeds, lots of vegetables, olive oil/coconut, and smaller amounts of berries and other carbs.

This time it’s working. I’m consistently seeing measurable blood ketones, usually somewhere around 0.5–1.2 mmol/L, with occasional higher readings up to 2.2 depending on fasting, food and exercise.

I’m basically running two experiments:

1. How many net carbs can I eat and still stay meaningfully ketogenic?
I seem able to remain mildly ketogenic around 40–60 g net, but today I’m doing a carefully measured 25–30 g net day to see how that compares.

2. Can I get the mental benefits of ketosis while eating enough protein and calories to actually gain muscle?
This is the bigger question for me.
I’m a 59-year-old man, 142 lb first thing in the morning, which is lighter than I’d like. My goal is to get back into the 150s, ideally mostly through muscle.
I do very intense private strength training twice a week and, on other days, some combination of cardio, functional training, Pilates reformer, yoga and Qigong.

The encouraging part is that my muscles already seem to be coming back. I can see a difference in the mirror and I look fuller and healthier.
And honestly, I’m surprised by how much I enjoy the food. Vegan keto is incredibly rich and satisfying compared with the very-low-fat diet I normally eat.
My main questions for experienced plant-based keto people:
What protein intake have you found works best for gaining or maintaining muscle?
Have you been able to stay in ketosis at 40–60 g net carbs, or do you need to stay closer to 20–30?
Do you use targeted carbs around strength training?
Any tips for gaining weight/muscle without just adding endless amounts of oil and fat?

Does anyone use a photo based app for tracking net carbs? how many net carbs are you going for each day? I am not looking to lose weight ideally gain. I seem to do good under 50 but I think I am a candidate for getting to the 25-30 net carbs per day.

I find cronometer has too many features I get lost in it but I have not upgraded to where you can use the phone to take photos.

I heard about carbmenot and also carb manager.

which ones do people like?

Wanted to share these recent vegan keto desserts - chocolate ice cream with shortbread biscuit, pistachio ice cream with vegan keto desserts mnms, caramel brownie, chocolate orange loaf cake, triple chocolate cake slice with chocolate mouse filling, vanilla cake slice and carrot cake (I shared these all with other people!)

Better yet they’re flax, gluten free, soy free and peanut free which is so extremely hard to find (I don’t tolerate any of those ingredients) and don’t use malitol which is also extremely hard to find

(From a vegan keto bakery in London called Yummzy)

This is the only place in the uk I’ve found that does vegan keto ice cream too, such a gem

Hi all anyone have any suggestions for a sauce I can use with pulled shitake mushrooms (they’re meat imitators in this instance).

Thanking you