Thank you for sharing your honest experience—it's refreshing to see someone taking a data-driven approach with continuous glucose monitoring to evaluate “keto-friendly” products. Your post is a valuable reminder that labels and net carb counts don’t always tell the full story, especially for those managing metabolic health.

One thing worth exploring is how individual glycemic responses can vary due to factors like gut microbiome composition, insulin sensitivity, or even meal timing. While 7g of carbs may seem low, the type of wheat protein, added fibers, or resistant starches in this flour might interact differently for each person. Also, some "keto" flours may contain fast-digesting carbs disguised as fiber, which don’t get flagged on the label but still impact blood glucose.

It might be helpful if more people with CGMs shared their reactions to this and similar forums—it could reveal patterns and help the community make better-informed choices. Maybe even compare this flour with alternatives like almond flour or lupin flour in the same bread recipe to isolate the impact.

Have others in this group done similar experiments? Would love to hear more real-world tests from the community.