Keto recipes with coconut cream. Gluten and lactose-free.

We bring you 4 keto recipes with coconut cream that you'll love!

1. Keto Chocolate Mousse

Ingredients:

• 200 ml of coconut cream for whipping (very cold)
• 2 tablespoons of unsweetened cocoa powder
• 2 tablespoons of erythritol or keto sweetener to taste
• 1/2 teaspoon vanilla extract

Instructions:

1. Beat the coconut cream with a mixer until soft peaks form.
2. Add the cocoa powder, erythritol, and vanilla. Continue beating until the mixture is creamy and smooth.
3. Divide into glasses and refrigerate for at least 1 hour.

Ready to enjoy as a dessert or snack! Don't forget to buy the most delicious coconut nata we've ever tried here .

2. Keto Dalgona Coffee

Ingredients:

• 200 ml coconut cream for whipping
• 2 tablespoons of instant coffee
• 2 tablespoons of erythritol
• 2 tablespoons of hot water

Instructions:

1. In a bowl, combine the instant coffee, erythritol, and hot water. Whisk until foamy and creamy (you can use a hand mixer or an electric whisk).
2. Whip the coconut cream in a glass.
3. Pour the coffee cream over the top. Stir before drinking.

A delicious keto coffee with a creamy texture.

3. Keto Coconut Vanilla Ice Cream

Ingredients:

• 400 ml coconut cream for whipping
• 1/2 teaspoon vanilla extract
• 3-4 tablespoons of erythritol or sweetener to taste

Instructions:

1. Whip the coconut cream until soft peaks form.
2. Add the vanilla and erythritol, mixing gently.
3. Place the mixture in a freezer-safe container.
4. Freeze for 4-6 hours, stirring every 30 minutes for the first 2 hours to prevent crystallization.

Enjoy it as a creamy keto ice cream!

4. Keto Pancakes with Coconut Cream

Ingredients:

• 200 ml coconut cream for whipping
• 2 eggs
• 2 tablespoons of almond flour
• 1 teaspoon erythritol (optional)
• 1/2 teaspoon baking powder
• Coconut oil (for cooking)

Instructions:

1. Mix the eggs, almond flour, baking powder and erythritol until you get a smooth dough.
2. Whip the coconut cream and set aside to use as a topping.
3. Heat a frying pan with a little coconut oil. Cook the pancakes on both sides until golden brown.
4. Serve with whipped coconut cream on top and, if desired, a touch of cinnamon.

A delicious and quick keto breakfast.