Extreme macro close-up of a chocolate fat bomb with sea salt crystals dissolving on the surface, cracked like sun-baked earth with a ribbon of MCT oil pooling in the fracture, amber bokeh background

"I made this in my kitchen before I made it a company."

Cold-pressed. Slow-roasted. Hand-poured.
Clean fats that taste like someone actually cared.

Save My Seat at the TastingOur Story
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How It Started

A kitchen diary,
not a business plan.

The Diagnosis2018

Sugar was gone overnight.

At 34, my autoimmune panel came back and my doctor handed me a list of everything I couldn't eat anymore. Gluten. Sugar. Most grains. I stood in the grocery aisle for forty minutes reading labels and left with nothing. The "healthy" alternatives tasted like cardboard wrapped in desperation. I knew there had to be a better way.

"The healthy alternatives tasted like cardboard wrapped in desperation."

Warm morning light on a wooden kitchen counter with scattered almond flour, cacao powder, and a handwritten recipe notebook open to a page of crossed-out experiments
The Midnight Kitchen2019

Macadamia flour and midnight math.

I started experimenting after the kids went to bed. Macadamia flour. Raw cacao. Coconut cream. Cold-pressed MCT oil. I filled notebooks with ratios, burned batches, and learned that fat behaves differently when you respect it — slow heat, cold press, time. By spring I had three recipes worth eating. By summer I had eight.

Close-up of raw macadamia nuts and dark cacao powder arranged on a weathered wooden board with a small glass jar of golden MCT oil catching kitchen light
First Table2020

A folding table and a cooler of nut butter.

The Portland Saturday Market gave me a six-foot table and a three-hour window. I brought 40 jars of almond butter and a batch of chocolate fat bombs. Sold out by 9:45 AM. The woman who bought the last jar asked if I shipped. I didn't. I went home and figured out how to.

"Sold out by 9:45 AM. I went home and figured out how to ship."

Rustic farmers market table with artisan jars of nut butter and wrapped snack bars arranged on a linen cloth, warm morning sunlight filtering through canvas overhead
The Turning Point2021

A nutritionist ordered a case.

Dr. Sarah Okonkwo, an integrative nutritionist in Seattle, found us through a client's Instagram story. She emailed asking for a case of everything — for her practice. When I asked why, she said: 'Because my autoimmune patients are exhausted reading labels that lie, and yours don't.' That email is still pinned above my workbench.

Artisan food production: rows of amber glass jars being filled with golden nut butter on a clean stainless steel surface, warm light catching the viscous flow
What's Actually Inside

Five ingredients.
All of them earned.

Every ingredient has a source, a reason, and a person we shook hands with. No "natural flavors." No exceptions.

Clear golden MCT oil pouring from a glass vessel into a ceramic bowl, warm light refracting through the liquid creating amber highlights against a stone surface

Cold-Pressed MCT Oil

Sri Lanka · Certified Organic

The clean fuel

Single-source coconuts, pressed below 104°F to preserve every ketone-boosting chain. No bleaching. No deodorizing. Just oil that tastes like it came from somewhere real.

Dark raw cacao nibs scattered on a weathered wooden surface with a cracked cacao pod and fine cacao powder dusting the edges, moody warm lighting

Raw Cacao

Ecuador · Direct Trade

Unroasted depth

Fermented at source, never alkalized. The antioxidants stay. The bitterness balances the fat. This is why our chocolate fat bombs taste like chocolate.

Fine macadamia nut flour in a small ceramic bowl beside whole macadamia nuts on a linen cloth, soft natural light from the side

Macadamia Flour

Hawaii · Small-batch milled

The baker's secret

Slow-milled from whole macadamias. Higher fat, lower carb than any nut flour you've tried. The texture that made people stop me at the farmers market.

Pink Himalayan salt crystals scattered on a dark slate surface, individual crystals catching light, some dissolved into a pool of golden oil

Himalayan Pink Salt

Pakistan · Unrefined

The finish

Hand-harvested. Coarse-ground so you feel individual crystals on the bar. Not a seasoning — a texture decision.

Thick golden ghee being spooned from a small glass jar, the viscous liquid catching warm light, a wooden spoon resting beside it on a stone surface

Grass-Fed Ghee

Vermont · Pasture-raised

Slow-clarified warmth

Simmered for 4 hours until the milk solids caramelize and separate. Nutty. Golden. The fat that started everything.

Zero Added Sugar
Grain-Free
Dairy-Free Options
Third-Party Tested
Real People · Real Kitchens

The people who made
this a company.

"I've memorized the label on every nut butter at Whole Foods. Ketone's almond butter is the first one I've put back down without photographing the ingredients. It reads like a recipe, not a chemistry experiment."
Danielle Okafor, a Black woman in her late thirties with natural hair, smiling warmly in outdoor light

Danielle Okafor

Marathon runner · Mother of three

Portland, OR — diagnosed Hashimoto's 2017

14months keto without cheating
"I stock the cooler at my gym with things I'd put in my own bag. Ketone's fat bombs are the only bar that doesn't have a single guy squinting at the back panel asking me what erythritol is. Clean label. Real food. Done."
Marcus Tillman, a muscular Black man in his forties wearing a CrossFit t-shirt, confident expression in a gym setting

Marcus Tillman

Gym owner · CrossFit L3 Coach

3xreorder rate vs. previous brand
"My rheumatologist told me to eliminate inflammatory foods. Every "keto-friendly" option I tried tasted like I was being punished. The Ketone chocolate fat bomb tastes like a decision I made for myself, not one that was made for me."
Priya Mehta, a South Asian woman in her early thirties with dark hair, thoughtful expression, warm indoor lighting

Priya Mehta

Software engineer · Autoimmune warrior

6inflammatory markers reduced
Clinical Endorsement
"My autoimmune patients are exhausted reading labels that lie, and yours don't."

Dr. Sarah Okonkwo

Integrative Nutritionist · Seattle, WA

First case order: March 2021

Live Virtual Tasting · April 12, 2026 · 7PM ET

Taste the kitchen.
Meet the founder.

Join me live as I walk you through every product in the Ketone line — where each ingredient comes from, how it's processed, and why it tastes different from everything else in the keto aisle. Spots are capped at 200 so the conversation stays real.

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