Butter (Amul) (1 Serving), Curd Made From Toned Milk (Hatsun) (1 Serving), Keto Bread (1 Regular Slice) and Boiled Egg (1 Medium)

Check the keto bread label: reduce or avoid versions made with tapioca, potato starch, rice flour, maltodextrin, or added sugar; choose bread based on almond flour, flaxseed, psyllium husk, coconut flour, or seeds instead.

Reduce the portion of keto bread first—for example, have one slice rather than two—and eat the egg, butter, and curd before or alongside it rather than eating bread alone.

Choose plain, unsweetened curd with no fruit, sugar, honey, or flavored additions; consider a smaller serving or a thicker strained curd if dairy appears to be the trigger.

Keep the meal composition simple for a few trials: test egg and butter alone, then add curd, then add keto bread on separate days to identify the food or combination causing the rise.

Add non-starchy, high-fiber vegetables such as spinach, cucumber, lettuce, broccoli, cauliflower, or zucchini to the meal, while avoiding sweet sauces and dressings.

Take a gentle 10–20 minute walk after eating and avoid remaining sedentary; track your response at the same time intervals across repeated meals.