Keto Recipes

Homemade coconut milk recipe (with coconut cream) without sugar

Today I bring you a recipe to easily make your KETO COCONUT MILK , much healthier than the one you can buy in regular supermarkets. Ingredients: • 1/2 liter of water • 100ml of organic coconut cream From Naturseed. If the temperature is below 23 degrees, mix the fat with the coconut milk in a double boiler (add more if you like it thicker). • Sweetener : 2 tablespoons of  erythritol . You can adjust the amount according to your taste. You can also use a few drops of Stevia . (If you want to give it an extra touch of flavor, you can add a pinch of cinnamon or vanilla extract.) Elaboration: • In a blender, add 2 glasses of water, the Naturseed® coconut cream, and the keto sweetener selected. •Blend for 1 minute and... it's ready to eat!! 🤗💓

Keto Maltesers-style nougat

I'd like to share with you a recipe that I'm crazy about from our friend @luciavidacetogenica: KETO NOUGAT with only 3 ingredients and water. This is our version, we've slightly changed the sweetener from the original recipe. Look how incredible it looks: INGREDIENTS: ▪︎50gr Peanut powder , a little more if it is sticky. ▪︎40gr Water ▪︎1 tsp vanilla sweetener mix ▪︎100 gr. chocolate drops with erythritol PREPARATION: To make the dough, mix the peanuts, water, and vanilla sweetener until you have a dough that doesn't stick. Roll into balls, using more peanut powder to make it easier. Once made, bake at 185°C for 10 minutes. If using a conventional oven, it must be preheated; if using an air fryer, this is not necessary. When they are ready, melt the chocolate drops and pour the peanut balls into a rectangular mold and cover them with the chocolate 🍫 Place in the freezer for 30 minutes or in the refrigerator for at least 2 hours.

Easy keto pancake recipe

We bring you the best keto pancake recipe, ready in minutes. Do you test it? 🥞 INGREDIENTS 🥞 100 gr. almond flour 1/2 tsp baking powder 40 gr. vanilla erythritol 120 gr. of cream cheese (or mascarpone) 4 eggs 1 tablespoon of ghee butter 🍪 STEP BY STEP 🍪 Mix ALL the ingredients except the butter until smooth. It's that simple. Put a little bit of ghee butter in the pan , over medium heat Add a little of the mix to make the pancakes to your ideal size. When it starts to bubble, turn it over. so that it is done on the other side.

Keto Chocolate Peanut Butter Fudge

Keto Chocolate Fudge and Peanut Butter We bring you the recipe for the most delicious keto chocolate and peanut butter fudge we've ever tried. It's a simple, keto recipe with few ingredients. INGREDIENTS 1/2 teaspoon erythritol 150 g peanut butter , at room temperature 300 gr. of fine almond flour 150 gr. melted ghee butter Keto chocolate 1 tablespoon of ghee ELABORATION Line a baking dish with baking paper. Bottom layer: Soften the butter slightly in the microwave. Let it cool slightly. Mix the erythritol, almond flour, and peanut butter. To avoid lumps, it's best to use a hand mixer. Spread the mixture in the baking dish and flatten it well with a spatula. Freeze for 15 minutes. Top layer: Place the keto chocolate chunks and the tablespoon of butter in a microwave-safe container. Microwave for 30 seconds at a time, stirring after each layer. Once you have the chocolate and butter melted evenly, pour the mixture onto the baking tray, over the previous mixture, which should be firm. Try to spread it gently with the spatula, so that the 2 layers remain without mixing. Finally, cover the dish with plastic wrap and refrigerate for 3 hours. Then unmold and cut into squares, to your liking. Store them in the refrigerator in an airtight container. They last up to 15 days. Take them out 5 minutes before eating, they are delicious SEE MORE SWEET KETO RECIPES

Ketogenic pancakes

Ketogenic pancakes This recipe will get you out of a bind more than once. It's easy and uses very common ingredients if you're on keto. INGREDIENTS 150 gr. almond flour 2 teaspoons of ghee butter 2 eggs 1 tablespoon baking powder 1 tablespoon of erythritol 4 eggs Vanilla essence (optional) STEP BY STEP Separate the egg whites from the yolks, and beat the egg whites until stiff. Also beat the yolks while adding the almond flour , the teaspoon of ghee butter , the tablespoon of baking powder and the tablespoon of erythritol. If you have chosen to add vanilla essence, now is the time. Add the egg whites and mix everything together, using circular motions to aerate the mixture. Heat a pan over medium heat and add a little ghee . When it's hot, add a little of the mixture you just made and swirl the pan around in circles so they come out round. When you see that it is toasted (to your liking) turn it over with a spatula. Place the pancakes on a plate and add your favorite topping: red berry jam , blueberries , keto chocolate , apricot and lime jam... Which is your favorite? If you want more free keto recipes, click HERE One of the most visited keto recipes on our blog is our keto muffins recipe. Click the link to check it out.

Keto Chocolate Cookies Recipe

👉YOU NEED: - 200g of almond flour ( get it here ) - 2 eggs - 50g of Erythritol - 4 oz 85% chocolate, chopped (keto chocolate here) 👉 PREPARATION 👩🏻‍🍳: - Preheat the oven to 150 degrees - Mix the almond flour with the eggs, erythritol and chocolate - On top of baking paper, we make little balls and flatten them with a fork or make them any shape you like. - Bake for 15 minutes at 150 degrees - It doesn't matter if they are soft because they harden later!😄 - Enjoy it🥰

Almond cookies with only 3 ingredients

Ingredients 200 g of almond flour 2 eggs 50 g of erythritol Sliced ​​almonds for decoration Instructions Preheat the oven to 150 º C. We beat the eggs, mix them with the almond flour and erythritol and mix all the ingredients well. On top of a sheet of baking paper, we make balls with the dough, using two spoons. We decorate with the flaked almonds. Bake for 10 minutes at 150 º C

Keto and gluten-free Roscón de Reyes

Yes!! We've finally found the best keto and gluten-free King's Cake recipe. It's from Cristina Piriz, a dietitian specializing in the ketogenic diet , and we recommend checking out the keto recipes on her website ; you'll love them. Let's get on with the recipe: Ingredients 125 gr Cream cheese 60 gr Butter 20 gr erythritol 4 Big eggs 5 gr Vanilla extract 2 tablespoons Natural lemon juice 12 gr Orange blossom water 210 gr Almond flour 20 gr Coconut flour 8 gr Baking powder Royal Type 2 gr Salt 22 gr Raw almond sticks 5 gr Sliced ​​almonds 25 gr Frozen mixed red fruits 400 gr Whipping cream 35% fat Step-by-step preparation We start by preheating the oven to 190°C (375°F) using top and bottom heat settings. Place the cream cheese in a container and soften it in the microwave. Pour it into a large bowl. Place the butter in a container and melt it in the microwave. Pour it into the bowl along with the cream cheese. Add 15g of stevia (the other 5g of stevia is used to "finish" the roscón later). Mix well using an electric mixer. Now, crack 3 eggs into the bowl (the other egg is for "painting" the roscón). Also add the vanilla extract, natural lemon juice, and orange blossom water. Mix well again with an electric whisk. Now add the almond flour , coconut flour , baking powder, and a pinch of salt. Mix well with a spoon or spatula until the mixture is smooth. Now take our round baking tray. Line it with parchment paper if you think the roscón might stick. Place an ovenproof bowl in the center (so that it forms a hole). Using a spoon, place spoonfuls of the mixture evenly around the bowl, forming our roscón. When you've used all the mixture, wet your hands with water and smooth the entire surface until it's smooth. Now, beat an egg in a bowl. Add 5g of stevia and mix again. Take a kitchen brush and carefully brush the entire surface of the roscón. Now add the berries on top, as well as the slivered and sliced ​​almonds. Bake as is, with the bowl in the middle, for approximately 45 minutes. The real trick to making this recipe delicious is to toast the almonds and the top layer of the cake well, which is what gives it its unique flavor. While the roscón is baking, prepare the cream. To do this, take 400g of whipping cream, add 5g of stevia, and beat with a whisk until stiff. Place in the refrigerator. After this time, and always checking the color of the top of the cake, remove from the oven and let it cool. Using a knife or similar, trace the edges of the bowl and carefully remove it. Cut into pieces and add the chilled whipped cream just before serving... Enjoy! You also have the video recipe HERE This and many more recipes HERE HAPPY THREE KINGS DAY!

Keto Chocolate Brownie Ice Cream

Keto Blueberry Muffins

(Camila Kost version) INGREDIENTS (6 servings)  145 g of almond flour  ⅓ cup almond milk   25 g of erythritol  2 eggs   50 g of blueberries  ½ tablespoon baking powder  1 splash of vanilla essence  1 pinch of salt .  PREPARATION 1. Preheat the oven to 180°C  . 2. In a large bowl, combine all the dry ingredients: almond flour , erythritol, baking powder and salt. 3. Add the almond milk, eggs, and a dash of vanilla extract. Stir.  until a paste forms. Then add the blueberries and mix gently. 4. Grease with butter  a muffin tin or place paper cups on a baking sheet. Fill ⅔ of the tin's wells with batter. Decorate with a few blueberries on top (optional). 5. Bake for 15 minutes  or until the tops of the muffins are golden brown. 6. Remove from the oven and let cool for 10 minutes. Carefully run a knife along the sides of each muffin before removing from the pan. 7. Enjoy!  .  TIP: This is the base dough for making muffins, so there are several other options: with chocolate chips  , with cinnamon, chocolate, or with chopped almonds or walnuts… Choose your favorite! . This recipe has less than 4g of carbs per serving! 

Keto pancake

(Camila Kost's version) INGREDIENTS (6 servings) ▪️ 120 g of almond flour ▪️ 30 g of coconut flour 🥥 ▪️ 30 g of erythritol ▪️ 5 eggs 🥚 ▪️ ⅓ cup almond milk (unsweetened) ▪️ ¼ cup coconut oil ▪️ 1 teaspoon of baking powder ▪️ 1 teaspoon of vanilla essence ▪️ 1 pinch of salt 🧂 . 👩‍🍳 PREPARATION 1. Mix all the dry ingredients in a large bowl 🥣: almond flour , coconut flour , erythritol, baking powder and salt. 2. Add and combine the wet ingredients: eggs, almond milk, coconut oil and vanilla essence. If it's too thick, add a little almond milk, and if it's too thin, add a little more coconut flour. 3. Heat a skillet over medium heat 🔥 with butter 🧈 and pour the batter, a large spoonful at a time, in circles. Cook for 2 minutes ⏲ or until bubbles form, then flip. Cook for another 2 minutes and remove. 4. Repeat until you finish the batter (you should get about 6 pancakes). 5. Enjoy! 😋 . 💡 TIP: Serve with butter 🧈 or berries. You can substitute the erythritol with 2 to 3 packets of stevia.

Keto Chocolate Mug Cake

INGREDIENTS 4 tablespoons of almond flour 2 tablespoons of cocoa powder 4 tablespoons of granulated erythritol 1 teaspoon of baking powder ½ teaspoon of vanilla extract 2 pinches of salt 2 beaten eggs 3 tablespoons of melted coconut oil 1 teaspoon of coconut oil to oil the cups 1 tbsp. of unsweetened dark chocolate, coarsely chopped (look for stevia, erythritol, and/or monk fruit in the ingredients) INSTRUCTIONS Microwave (7 minutes) Mix the dry ingredients in a small bowl. Add the eggs, melted coconut oil , and chocolate. Mix until smooth. Divide the batter equally into four well-oiled coffee mugs or microwave-safe molds. Microwave on high for 1-1 1/2 minutes (700 watts). Remove and let cool for one minute. Oven (20 minutes) You can also bake the muffins in the oven. Microwaves vary in capacity, and the results depend on the size of your mug, etc. Preheat your oven to 175°C. Combine the dry ingredients in a small bowl. Add the eggs, melted coconut oil or butter, and chocolate. Mix until smooth. Place the batter in a muffin tin and fill it halfway. Bake for about 12-14 minutes or until springy to the touch when gently pressed in the middle.