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