My partner and I have been eating “low carb” for about a decade, more or less. I’ve been deeper down the rabbit hole than she, and for a little longer.
We don’t do keto, but by SAD standards, we’re well and truly low carb. Changes with the seasons, but I’d say around ~100g/day carb during winter and more like ~150g/day during summer. Most of the “additional” summer carbs come from potatoes/sweet potato and yoghurt/berries.
My training (mid-pack ultra trail runner) also puts me in ketosis regularly, as I train fasted for hours on the trails - sometimes with an additional day of fasting prior to a long run.
Intermittent ketosis, for want of a better term.
We also have a clinical interest in ketosis, as our almost 3yo son was diagnosed with infantile spasm - a form of epilepsy - early last year. He is currently medicated, but he is schedule to start weaning off meds next June/July. I think we’ll struggle to get him to be compliant with a strict keto diet, but we want to pursue use of the Modified Atkins Diet, as a way to manage his condition and help prevent recurrence.
What do we eat?
Breakfast - generally some form of bacon, eggs and bucket loads of veges. Mostly omelettes, because they’re easy.
Lunch - usually leftovers, but sometimes salmon fillets and salad.
Dinner - Meat and veges. Varies quite a bit, but mostly pork, lamb, beef, chicken, and try to have fish once/twice a week - either salmon or barramundi. Veges are some combo of whatever seasonal produce we can find at the greengrocer.
We cook pretty much everything in coconut oil and ghee.
As above, it changes a bit with the seasons. With availability, but also higher carb in the summer.