Keto Helped Amber Lose 80 Pounds After Years of Failed Diets 

Before and after image of Amber Witmer

Quick stats

Name:

Amber W.

Weight Loss:

80 lbs. (36 kg)

Approach:

Keto + Intermittent Fasting

Discovering keto: 

Like so many others, Amber has tried many diets over the years, and all of them have “failed miserably.” Then she came across the keto diet in 2017 and started her keto journey on January 2, 2018. “I automatically realized that it’s a lifestyle, not a diet,” she said. 

In her research on keto, she found Dr. Berg’s videos; she says she’s learned a lot from him. Amber’s husband, mother, and friend, Victoria, have all been supportive of her keto lifestyle, but not everyone has been understanding. “Everyone judged me like I was taking my own life by following the keto lifestyle, she said. “Honestly, how is taking sugar, chemicals, and grains out of your life going to harm you?!” 

The hardest obstacle for her to overcome with keto has been waiting for the numbers on the scale to drop. She soon understood that inches come off faster than pounds, and this knowledge helped her through. “If I could go back and do things somewhat differently, I would have implemented intermittent fasting a lot sooner,” she said. 

Health improvements: 

So far, Amber has lost 80 pounds (36 kg) with a goal of losing 50 (23 kg) more

Advice for someone starting keto: 

Stay hydrated, be active, and take complete advantage of ketosis,” she advises. “You will do great. Make this journey yours and own it.” 

Favorite way to exercise: 

“I do not exercise as much as I should due to a very busy lifestyle, but my overall favorite is walking,” said Amber. 

Favorite keto recipe: 

Keto Chocolate Chip Cookies: 1 stick of softened butter, 1 tsp vanilla, 1/4 cup compliant sweetener of choice, 1 cup chocolate chips, a dash of cinnamon, 2 cups almond flour, and a pinch of baking powder  

1. Preheat oven to 350 degrees, 2. Mix butter, vanilla, and almond flour, 3. Add in the sweetener, chocolate chips, cinnamon, and baking powder, 4. Scoop teaspoonfuls onto a buttered pan and bake for 12 minutes 

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