Few things on keto are as demoralising as a scale that simply refuses to move. The first stone or two often comes off quickly, and then one week it just stops. Before you conclude that keto has quit working, it helps to know that most stalls fall into a small number of categories, and most of them have a fix. Some are not even really stalls at all. Here is how to work out what is going on and what to do about it.
The best exercise routine is the one you still do in three months, which is almost never the ambitious one. Most people start with an hour a day, six days a week, and quietly abandon it inside a fortnight. What follows is deliberately small, because small is what survives contact with real life, and on keto it is plenty to hold on to muscle and support fat loss. You need no gym, no kit beyond a pair of shoes, and no more than twenty minutes on most days.
If one thing separates people who settle into keto comfortably from people who struggle, it is electrolytes. Get them right and most of the early misery never arrives. Ignore them and you spend your first month tired, crampy and wondering why everyone raves about this. The good news is that the fix is cheap, simple and entirely within your control, so it is worth understanding properly rather than guessing.
Newsletter
Almost everyone who tries keto runs into the same small puzzle within a day or two: the carb limit they have been given is in net carbs, but the food in front of them only lists total carbohydrate. Bridging that gap is a quick piece of arithmetic once you know which numbers to use, and it is the skill that lets you eat by feel rather than measuring everything forever. This is the practical version, food by food and label by label.
Keto and intermittent fasting turn up together so often that people sometimes assume they are the same thing. They are not, but they complement each other neatly, and plenty of keto eaters drift into some form of fasting without ever deciding to. If you have reached the point where breakfast no longer appeals, you are most of the way there already. This guide explains why the two fit, what the common patterns actually involve, and how to add fasting without making yourself miserable or losing hard-won muscle.
Plenty of people start keto, feel grim by day three, and quietly decide the diet does not agree with them. Most of the time what they are feeling is the so-called keto flu, a short and largely avoidable patch of feeling off. It has very little to do with the diet failing and almost everything to do with salt and water. Knowing what it is, roughly how long it lasts, and the handful of things that fix it turns the worst week of keto into a non-event.
People talk about “hitting their macros” on keto as though the meaning were obvious, and for a beginner it usually is not. Macros, short for macronutrients, are the three things in food that supply energy: protein, fat and carbohydrate. A ketogenic diet works by keeping carbohydrate very low so the body shifts to burning fat for fuel, which makes the way you divide your calories between those three matter more here than on almost any other way of eating.
One of the stubbornest myths about keto is that it means a plate of meat and cheese with nothing green in sight. It does not, and doing it that way is how people end up sluggish, constipated and bored within a fortnight. Cutting carbohydrate does not mean cutting vegetables; it means swapping the starchy ones that grow underground for the watery, leafy, above-ground ones that carry vitamins, minerals and fibre for almost no carbs at all.
Menssa is on Avenue de Tervueren in Woluwe-Saint-Pierre, in a neighbourhood that’s more embassy than restaurant district: residential, quiet, the kind of address that means you’re going specifically rather than stumbling in. Chef Christophe Hardiquest ran this address for years as Bon Bon, with two Michelin stars, before rebranding to Menssa with a sharpened focus on sustainable and organic cooking. It currently holds one star.
The rebrand wasn’t a step down in ambition.
Let’s be clear about what we’re dealing with. There are two Belgian waffles and they are different problems.
The Liège waffle is made from a yeasted dough enriched with butter and eggs, studded with pearl sugar that melts and caramelises against the iron during cooking. The pearl sugar isn’t a topping. It’s structural. It’s what makes the outside crispy and the inside soft and the whole thing taste like it does.