Hyacinth-beans, immature seeds, raw, 1 cup (1 serving(s)), Boiled Egg - Boiled Egg (White Only) (1 eggwhite), Curd - Curd (Dahi) 200gm, 100 gms (1 serving(s)), English Toor Dal (1 Cup), Keto Bread (1 Regular Slice) and Tomberlies - Chocolate Vegan Ice Cream (1 oz(113g))

Keep the egg whites, curd, toor dal, and hyacinth beans as the meal base, but measure the keto bread and chocolate vegan ice cream separately; these packaged items are the more likely contributors to a larger rise.

Choose plain, unsweetened curd or Greek yogurt and avoid sweetened/flavoured versions; add cinnamon, chia seeds, or a small portion of walnuts for flavour and slower digestion.

Reduce the portion of keto bread to one slice, or replace it with a lower-carbohydrate option such as tofu, paneer, or a larger serving of non-starchy vegetables like spinach, cucumber, broccoli, or cauliflower.

Have the chocolate vegan ice cream as a small dessert after the protein-and-fibre-rich meal rather than with or before the bread; choose an unsweetened, no-added-sugar variety when available.

Increase fibre in the main meal with salad or cooked vegetables such as okra, cabbage, bottle gourd, zucchini, or green beans, while keeping the dal and beans portions moderate.

Take a 10–20 minute easy walk soon after eating, and compare your response on days when you omit either the keto bread or the vegan ice cream to identify the main trigger.