Q: How long will your products last?

A: Since there are no preservatives or sugars added to our items, refrigeration is always recommended unless otherwise stated. Items moved to airtight containers that are refrigerated commonly last 7-14 days. Items that are airtight wrapped and then frozen commonly last 1-2 months. Items that don’t specifically state that they do well on the counter in their description, commonly last 2-4 days if left on the counter.

—————————————————————

Q: Is it best to let the items get to room temperature before eating?

A: Most of our baked goods will have optimum flavor if brought to room temperature before consuming. In most low carb products, the fat content is higher which results in a firmer product when kept cold.

—————————————————————

Q: Can I place a bulk order?

A: Larger/bulk orders (24+ items) may require additional production/delivery time, please contact us ahead of ordering to ensure we can meet your needs. 

—————————————————————

Q: Will I receive a confirmation email once I’ve placed an order?

A: Yes, once your order has been placed you will receive an email receipt for your records. If you do not receive an email immediately, please check your spam/trash folder. We have had some issues with emails going to spam and unfortunately there is nothing we can do from our end to prevent this from happening. Please add info@jillybeansketobakery.com to your contact list. If you move an email from us into your inbox it usually then recognizes as safe/not spam, and it won’t happen again. 

—————————————————————

Q. Can I see the full nutrition and/or ingredients for your products?

A. Absolutely, we want to be 100% transparent and up front with you about what you will be putting into your body. Each individual item listing contains ingredients in the body of the description and full nutritional information in the photo section.

—————————————————————

Q. I noticed you use Stevia and Erythritol in many of your recipes, will this affect my glucose or kick me out of ketosis?

A. Stevia and Erythritol are ketogenic and diabetic friendly natural sweeteners with a glycemic index of zero. They contain zero net carbs and are a healthier natural alternative to artificial sweeteners. Artificial sweeteners like saccharin, sucralose, and aspartame may lead to gut health problems when consumed regularly.

—————————————————————

Q. I have celiac disease and/or a gluten sensitivity/intolerance, do you take special care in ensuring there isn’t gluten in your items?

A. Yes, we are hyper aware of gluten and cross contact/contaimination and do take special precautions. All counters/work spaces are wiped down with antibacterial cleaners before taking any ingredients or dishes/utensils/pans/appliances that are used for the bakery out. All dishes/utensils/pans/appliances that are used for the bakery are stored and washed completely separate from the rest of the household and never touch any sponges/ brushes/towels etc that the household uses. The oven is the only equipment that is used for both gluten and non gluten items, but never on the same day.

—————————————————————

Q. I noticed that other places call items “keto friendly” and market items as “zero net carbs” but they contain wheat and starches, are these really keto friendly?

A. Technically, no. In short, wheat, grains, and starches convert to sugar when the body tries to break them down making your body continue to use glucose as the source of energy instead of fat. But it’s a personal preference that depends on your goals and your reaction to these ingredients. I know that I personally ate wheat/grains for years, while following a low carb lifestyle. I’m just more cautious of what I put in my body these days as I struggle with inflammation and several autoimmune diseases. 

Let’s talk a little about why wheat, grains, and starches aren’t really good for you on a ketogenic diet (or any diet for that matter). When you eat a grain, it is quickly converted in the body to a sugar. To get the sugar out, your pancreas produces a bunch of insulin (a fat storage hormone) shifting your body from burning fat and ketones to prioritizing sugar use. Over time, eating grains and starches with a high carbohydrate count and high glycemic load will create a continual irregular blood sugar pattern of surges and crashes and begin to wreak havoc on one’s body. Conditions like metabolic syndrome, insulin resistance, diabetes, and silent inflammation are all examples of what can result from the surge/crash patterns we create by our food choices. Our bodies long for homeostasis (balance/stability) in our blood sugar and function best when we keep sugars to a minimum and balance them out with good proteins and beneficial fats. 

So, limiting your overall sugar intake means limiting those grains and starches as well. While the grains may contain more nutrients than plain sugar does, the body still treats the sugar (carbohydrate) the same! You cannot get past “sugar” cravings by only cutting out simple sugars – you need to cut out all sources of sugar.

—————————————————————

Q. I want to avoid grains but there’s so many, how do I know what to avoid?

A. Watch for ingredients like these:

Grains & grain-like seeds: Amaranth, Barley, Buckwheat, Corn, Oats, Millet, Rice, Rye, Quinoa, Sorghum, Teff, Wheat, and Wild Rice.

Other names for wheat: Bulgar, Bran, Burghul, Couscous, Durum, Einkorn, Emmer, Farina, Farro, Flour, Graham flour, Kamut, Orzo, Semolina, Spelt, Triticale, Wheat berries, and White flour. 

Flours, starches, & thickeners: Arrowroot, Cornmeal, Cornstarch, Cassava, Chickpea flour or Gram, Cottonseed, Dal, Fava bean, Inulin, Lentil, Manioc, Modified starch, Powdered cellulose, Potato, Sago, Taro, Soy, Tapioca, Plantain or Banana, Mesquite, Starchy vegetables, Sweet potatoes, Yams, and Vegetable starch.