KETOGENIC DIET – FROM A PERSONAL STORY TO HELPING MILLIONS
ELVIIRA KREBBER
Elviira Krebber (@lowcarbsosimple, @ketokamu) is a Certified Nutritional Adviser and the first Finnish Certified Keto Coach. After gaining back her health with a ketogenic diet over 10 years ago, she has been an avid proponent of a ketogenic diet, writing, speaking, and teaching how a ketogenic diet can improve numerous health issues.
Famous for her easy recipes, Elviira has about 1 million followers across different social media channels. In her newest endeavor, Elviira develops nutritious and additive-free keto-friendly ready meals and treats under the Ketokamu brand.
Elviira Krebber shares her personal journey overcoming illness through
When I left grains and sugar and added natural fats to my diet, I finally became healthy. Now our goal is to revolutionize the ready meal market and encourage the food industry and people everywhere to join the real food revolution.
Summary
- Current supermarket ready meals often contain unhealthy additives, starches, and high carb counts, making it difficult to find convenient, keto-friendly options. - The Ketokamu brand initiates a "ready meal revolution" to encourage the food industry to provide healthier, additive-free options that use natural, high-quality ingredients. - Comparing traditional soups to ketogenic alternatives reveals that using olive oil and coconut instead of seed oils and cornstarch provides better nutrition and ingredient clarity. - Ketogenic ready meals focus on high satiety and stable blood sugar by providing significant energy from healthy fats rather than the empty calories found in standard products. - The ketogenic diet supports recovery from various health ailments by replacing sugar and grains with natural fats, forming the basis for professional, nutrient-dense food development.
Article
A Keto Crusade Began In Helsinki
From Personal Recovery To A Campaign Against The Modern Ready Meal
At Biohacker Summit 2020 Helsinki, held in Helsinki, Finland, on 16 October 2020, Elviira Krebber took the stage with a message that was at once intimate and insurgent. Her presentation, *Ketogenic Diet – From A Personal Story To Helping Millions*, unfolded not merely as a nutritional talk, but as a challenge to an entire food culture built on convenience, compromise and concealed ingredients.
Krebber, a certified nutritional adviser and Finland’s first certified keto coach, framed nutrition as a pillar of biohacking, resilience and health. “Nutrition plays an important part of biohacking, resilience, and any healthy lifestyle,” she said, setting the tone for a presentation that moved swiftly from personal testimony to market critique and then to product revolution.
Her central grievance was familiar to anyone who had scanned the shelves of a supermarket in search of something quick and clean. Industrial ready meals, she argued, too often came laden with additives, starches, sugars and low-quality oils, offering convenience at the expense of metabolic health.
The Supermarket Aisle As A Battlefield
Krebber described the ordinary ready meal market in blunt terms. The options, she suggested, were thin on nourishment and heavy on suspicion. Soups, snacks and bars that presented themselves as practical choices often hid modified starches, artificial sweeteners, sugar alcohols and a carbohydrate load that worked directly against stable blood sugar and satiety.
The critique was not abstract. It was aimed at a system that had normalised ultra-processed food while leaving health-conscious consumers to choose between inconvenience and compromise. For Krebber, that dilemma had become intolerable.
Her answer was what she called a “ready meal revolution”, a phrase that captured both frustration and ambition. Rather than merely urging people to avoid the supermarket, she described a project to force the industry to evolve.
Ketokamu And The Promise Of Clean Convenience
That project took shape in Ketokamu, the brand Krebber helped build around a deceptively simple idea: convenient food did not have to be metabolically destructive. It could be organic, additive-free, rich in natural fats and designed to satisfy rather than spike.
The first visible expression of that effort was a line of vegetable purée soups, including Kukkis, built around ingredients such as cauliflower, extra virgin olive oil, coconut manna and pea protein. Krebber also pointed to a broader pipeline that included keto-friendly snacks, among them a cocoa nib and raspberry chocolate bar set for release the following month.
The point was not simply novelty. It was replacement. “Every time you want to eat something for a clean or upgraded diet, there should be a keto friendly answer for that,” Krebber said.
In her telling, the revolution lay in creating products that matched modern life’s demand for speed while refusing the shortcuts that had come to define processed food.
What Was In The Soup Mattered More Than The Label
Krebber’s sharpest argument came in comparison. She set Ketokamu’s cauliflower-based soup beside a conventional carrot ginger soup from a well-known Finnish brand and dissected the difference with forensic attention.
On one side stood a product made with cauliflower, extra virgin olive oil, coconut manna, carrot, parsnip, onion, pea protein, curry powder and sea salt. On the other stood a ready meal bulked out with modified cornstarch, canola oil, soybean oil, oats and added sugar.
For Krebber, this was not just a matter of taste or branding. It was the anatomy of a wider nutritional problem. Modified cornstarch, she noted, had become a habitual thickener in the food industry. Cheap seed oils had replaced more stable fats. Sugar and grains had found their way into products that hardly needed them.
“We only want to use natural ingredients and we encourage everyone else to use real ingredients in their products,” she said.
The moral clarity of that line was central to her appeal. Ingredient transparency, in this view, was not a lifestyle flourish. It was a metabolic necessity.
Satiety, Blood Sugar And The Politics Of Energy
Krebber also turned to macronutrients with the confidence of someone who had made them part of her professional language. A 300-gram portion of Ketokamu soup, she said, delivered 500 calories, enough to function as a full meal and keep hunger at bay for hours. By contrast, the competing soup offered just 108 calories in the same serving size.
That disparity mattered because, in Krebber’s argument, low-calorie convenience foods often failed the most basic test of eating: they did not satisfy. What followed was familiar in the cycle of modern processed food. Hunger returned quickly, more food was needed, blood sugar rose, then crashed, and appetite surged again.
“We want to keep blood sugar levels stable so they don't rise or fall, ensuring you stay satisfied through the power of natural fats,” she said.
It was a formulation that went beyond keto orthodoxy and into a larger indictment of how the food industry had taught people to confuse fullness with nourishment and calories with quality.
The Personal Story Behind The Public Mission
Yet the force of Krebber’s presentation rested not only on product design or nutritional theory. It rested on biography.
She described a period in the mid-2000s when she had been seriously unwell, burdened by multiple health problems and unable to find relief through the habits she had known. A vegetarian for 20 years and already attentive to food, she said she eventually began removing grains and sugar from her diet and replacing them with natural fats. The transformation, as she told it, was profound.
That recovery became the hinge of her life’s work. She studied nutrition, qualified as a keto coach and nutritional adviser, and turned a private rescue into a public vocation.
“I graduated as a keto coach and nutritional advisor to help create the best food possible with the highest level of nutrients,” she said.
There was, in that sentence, the blueprint of her entire enterprise: experience converted into expertise, expertise converted into advocacy, advocacy converted into products meant for millions.
A Team, A Brand And An Ambition Larger Than Soup
Krebber also situated the movement within the team behind Ketokamu. She named chief executive Olli Kolehmainen and research and development manager Markus Lundström, formerly of Puhdistamo, as key figures in assembling what she presented as a serious food innovation effort rather than a niche dietary side project.
Her own role, she said, centred on recipes and the calibration of macro and micronutrients to ensure that the products met both ketogenic principles and broader standards of nutritional density.
The ambition was expansive. Ketokamu was not presented as a boutique answer for a dietary minority, but as an intervention aimed at reshaping the market itself. Krebber urged manufacturers and consumers alike to join what she called the “real food revolution”.
More Than A Diet, A Rejection Of Processed Fatalism
What lingered after Krebber’s appearance at Biohacker Summit 2020 Helsinki was not simply the case for keto, nor even the sales pitch for a new line of soups. It was the refusal of a weary assumption that modern food had to be this way: shelf-stable, additive-heavy, nutritionally hollow and chemically padded in the name of convenience.
Her presentation suggested something both more modest and more radical. Modest, because it began with soup, chocolate and the practical realities of what people buy on an ordinary day. Radical, because it proposed that the logic governing those choices could be overturned.
In Krebber’s telling, the ready meal was no trivial object. It was the front line of a larger struggle over health, industry and everyday autonomy. And from that stage in Helsinki, she cast the ketogenic diet not only as a personal salvation, but as a tool for remaking the modern plate.
Part of Biohacker Summit 2020 Helsinki