The Larder FAQs
Larder Admin
Everything you want to know about The Larder — what we make, how we cook, why we avoid seed oils and plants, and what keto actually means for your body. Honest answers, no hedging.
What kind of food do you sell?
The Larder makes keto food using meat and animal fats as the foundation. Everything is low-carb by default and designed to support ketosis without tracking, measuring, or overthinking.
Is everything non-vegetarian?
Most of our food is meat-based, but not all. Our Snacking Butter Collection is a good entry point for anyone new to eating fat intentionally — compound butters made with simple, real ingredients, designed to make fat feel like pleasure rather than medicine. Some flavours are vegetarian, some include meat. Either way, they're a gentle way to start retraining your palate and your relationship with fat. Everything else in the Larder is built on animal protein and fat, and we'll always be upfront about what's in each product.
Doesn't eating fat make you fat?
This is one of the most persistent myths in nutrition — and one of the most damaging.
Dietary fat does not cause fat storage. Insulin does. When you eat carbohydrates, blood sugar rises, insulin spikes, and your body is signalled to store fat. Eat enough carbohydrates consistently, and your body never gets the signal to burn what it has stored.
Fat, eaten without carbohydrates, does not trigger the same insulin response. In a ketogenic body, dietary fat becomes fuel — burned efficiently rather than stored. This is why people eating high-fat, low-carb diets often lose weight without hunger, restriction, or calorie counting.
The fear of fat was built on flawed science from the 1970s. Decades of low-fat dietary advice followed — and obesity, diabetes, and metabolic disease rose steadily alongside it.
Eating fat, in the absence of sugar and refined carbohydrates, does not make you fat. It makes you full, fuelled, and metabolically stable.
Do you use sugar, flour, grains, or starches?
Never. We do not use sugar, grains, flours, starches, or fillers.
Do you use spices or seasonings?
Yes, minimally. Small amounts of spices where they add flavour, nothing that adds carbohydrates or digestive stress. Simple is intentional.
Do you use seed oils?
Never. Seed oils oxidise easily when cooked, promote inflammation, and disrupt the hormonal stability that ketosis depends on. We cook with animal fats, butter, and ghee as our foundation — and where appropriate, coconut oil, avocado oil or olive oil. These are the exceptions we trust: both are high in monounsaturated fats, low in the polyunsaturated fats that make seed oils unstable, and have been part of traditional diets for thousands of years. The fat source matters, and we don't compromise on it.
Why don't you cook with plants?
Because plants introduce complexity that many bodiesespecially sick or metabolically stressed ones-cannot regulate well. Plant defense chemicals can irritate the gut, interfere with mineral absorption, trigger immune responses, or destabilize blood sugar. Removing plants simplifies digestion and reduces variables. This way of eating isn't about ideology. It's about curating a nutrient dense diet that behaves predictably in the body and heals rather than harms.
But wait, don't I need fibre?
Fibre is not an essential nutrient. What your body actually needs is adequate protein, fat, and micronutrients in forms it can absorb. Many people — especially those with IBS, gut inflammation, or autoimmune conditions — find that reducing or removing fibre improves digestion, reduces bloating, and normalises bowel function. Your gut doesn't require plant fibre to function. It requires fuel it can tolerate.
