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KETO COCONUT SHRIMP

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keto coconut shrimp

This keto coconut shrimp is perfect as an appetizer and tastes absolutely delicious. They’re nice and crunchy and perfectly fit with some keto chili sauce.

The chili sauce is also described in this recipe. You can choose to combine this shrimp with the delicious sauce of combining it with some mayo or sugar-free ketchup.

The ingredients for the keto coconut shrimp

Pork rinds: Instead of using flour and breadcrumbs, I used pork rinds which I turned into crumbs in a food processor. If you don’t have a food processor, you can put them in a ziplock bag and hit them with a rolling pin to turn them into crumbs. And if you want to skip this process altogether, you can use pre-made pork crumbs.

Shredded coconut: To add a nice coconut flavor, I added shredded coconut.

Shrimp: uncooked, fresh or frozen. Make sure to defrost them before preparing the recipe if you’re using frozen shrimp.

Egg: conventional or pasture-raised.

Salt and pepper: to taste. I like to be generous with the salt.

The ingredients for the chili sauce

Apple cider vinegar: ACV makes a great combination with the other ingredient and gives the sauce a nice sour touch.

Water: still, mineral water.

Erythritol: in granulated form. Depending on the sweetness you like, you can add in more or less. This sweetener has 0 carbs, won’t raise your blood sugar, and won’t knock you out of ketosis. You can substitute erythritol with any other healthy keto sweetener such as monk fruit, allulose or stevia. 

Chili flakes: you can add more or less according to how much spice you can handle.

Xanthan gum: is used to thicken the sauce.

keto coconut shrimp
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KETO COCONUT SHRIMP

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Prep Time 10 minutes
Cook Time 15 minutes
Servings 24 shrimp
Calories 250

Equipment

  • Food processor

Ingredients

For the shrimp

For the chili sauce

Instructions 

Prepare the coconut shrimp

  • Start by grounding the pork rinds into crumbs in a food processor.
  • Mix the shredded coconut together with the pork rind crumbs and set aside in a bowl.
  • In a small bowl, whisk the egg and add salt and pepper.
  • Cover the shrimp one by one in the whisked egg, then cover it with the pork rinds.
  • Place the covered shrimps in the air fryer and air fry for 10 minutes at 400 F / 200 C.

Prepare the chili sauce in the meantime

  • Add the apple cider vinegar, water, erythritol and chili flakes to a pan en let cook for about 5 minutes.
  • Carefully add in the kanthan gum little by little while whisking until the sauce starts to thicken.
  • Serve together with the prepared coconut shrimp.
Calories: 250kcal
Course: Appetizer
Cuisine: American
Keyword: dairy free, keto, paleo

Nutrition

Serving: 12shrimp | Calories: 250kcal | Carbohydrates: 3.5g | Protein: 33g | Fat: 10g | Fiber: 1g

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keto coconut shrimp

Tip for making the sauce

Be careful when adding in the xanthan gum, add it little by little. If you add it all at once you may create ‘lumps’. If this happens, you can just put it through a strainer, and you’ll still have a nice thick sauce.

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dessert

DAIRY FREE CRÈME BRÛLÉE

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Crème Brûlée is one of my favorite desserts! Unfortunately the original recipe my mom used to make was filled with sugar. So after making a little adjustment and substituting mainly the sugar, I was able to make this one keto-friendy.

I made this one dairy-free, just because at the time I didn’t have any heavy cream at home, to be honest. So if you like to eat this recipe with dairy, just substitute the coconut cream and milk with the same amount of heavy cream.

Tips for making this recipe


This recipe is a dairy-free version, but if you’re not a fan of coconut or you want to enjoy it with cream, you still can. Just replace the amount of coconut cream and milk with whipped cream.

In this recipe, I use vanilla seeds for the vanilla flavor. If you don’t want to use vanilla seeds, you can replace them with 1 tablespoon of vanilla extract or 2 teaspoons of vanilla powder.


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Dairy Free Keto Crème Brûlée

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Prep Time 10 minutes
Cook Time 40 minutes
Servings 6 servings
Calories 281

Ingredients

Instructions 

For making the cream

  • In a medium-sized cooking pot, add coconut cream and coconut milk. Bring over medium heat until bubbles begin to form, but do not let it boil. Remove the cream mixture from the heat and let it cool.
  • Cut the vanilla pod in half and scrape out the seeds and add them to the coconut milk and cream.
  • Meanwhile, add the egg yolks to a separate medium bowl and add the erythritol powder. Start mixing with an electric mixer for about 2-3 minutes.
  • Add the cooled cream mixture to the egg yolk mixture and mix. Set the mixture aside for half an hour.
  • Preheat the oven to 190 degrees Celsius or 375 degrees Fahrenheit. Place the ramekins in a baking dish or baking tin and fill them with the creamy mixture until they are full for 2/3. Boil some water in a kettle.
  • Add hot boiling water to the baking dish until the ramekins are covered in water for up to 2/3 – 3/4. Place the ramekins with the baking dish in the oven and bake for 40 minutes.
  • Remove them from the oven and let them cool to room temperature for a few hours or overnight in the refrigerator.

To finish

  • When they have cooled, sprinkle some brown erythritol over each dish and use a burner to warm up and "caramelize" the erythritol.
    If you do not have a burner, you can place them under the grill of the oven until the erythritol begins to caramelize.
Calories: 281kcal
Course: Dessert
Keyword: dairyfree, gluten-free, ketogenic

Nutrition

Serving: 1serving | Calories: 281kcal | Carbohydrates: 4.5g | Protein: 4.6g | Fat: 28.1g
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dinner

PALEO AIR FRIED SALMON

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paleo air fried salmon

This paleo air-fried salmon recipe is so easy to prepare and tastes absolutely delicious. It’s perfect for when you want a quick easy dinner that is nutritious and tastes great.

The tricky thing about preparing salmon in the air fryer is that it can turn out to dry. The key, in this case, is not to overcook the salmon. In this recipe, I only fried the salmon for seven minutes and it turned out perfect.

paleo air fried salmon

The ingredients needed for this paleo air fried salmon recipe

Salmon filets: When choosing salmon, I prefer to go for a wild-caught salmon. Wild-caught salmon is higher in omega 3 and lower in omega 6 compared to farm-raised salmon.

Extra virgin olive oil: to add some extra healthy fat to use in the air fryer, I added one tablespoon of extra virgin olive oil into the seasoning mixture.

Garlic: organic fresh cloves, minced or cut into small pieces. You can also substitute this with garlic powder; in that case use 1 tablespoon.

Ginger: organic, fresh, cut into small pieces. You can substitute fresh ginger with ground ginger. In that case use 1 teaspoon.

Coconut Aminos:  I use coconut aminos instead of soy sauce. Most soy sauce is GMO and can mimic estrogen in the body. A lot of soy sauces also contain MSG (monosodium glutamate) which is a chemical added to enhance flavor. This way you could be tempted into overeating. Coconut aminos taste almost the same as soy sauce and they work as a great healthy natural substitute.

Chili flakes: organic crushed red pepper chili flakes.

Honey: to give this salmon a nice sweet taste, I used organic raw honey. If you don’t like honey, you can substitute it with coconut sugar or erythritol.

Nut topping: for extra flavor and nutrients, I added in some crushed nuts such as pistachios, pine nuts, and walnuts on top of the salmon. You can leave this out if you’d like.

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paleo air fried salmon

PALEO AIR FRIED SALMON

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Prep Time: 5 minutes
Cook Time: 7 minutes
Course: Dinner
Keyword: dairyfree, paleofriendly
Servings: 4 servings
Calories: 353kcal

Ingredients

Optional for nut topping

Instructions

  • Add all the listed ingredients (except for the salmon filets) into a large ziplock bag and mix.
  • After the ingredients are mixed, add the salmon filets and let them rest for 10 minutes up to an hour or overnight in the fridge.
  • In the meantime prepare the nut topping (this step is optional). Add the listed nuts into a food processor and mix until ground. Add the ground nuts on top of the seasoned salmon.
  • Place the seasoned salmon (optional together with the nut topping) in the air fryer and fry for 7 minutes at 200 degrees Celcius / 390 degrees Fahrenheit.
  • Combine with your favorite sides.

Nutrition

Serving: 1serving | Calories: 353kcal | Carbohydrates: 17g | Protein: 33g | Fat: 14g
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paleo air fried salmon

Can I still make this recipe without an air fryer?

Yes. If you don’t have an air fryer, you can bake the salmon in the oven for 20 minutes at 370 degrees Fahrenheit or 190 degrees Celcius, in a tin foil boat.

Can I make this recipe keto?

Yes! The only ingredient that isn’t keto-friendly in this recipe is honey. So to make this recipe keto, just replace the honey with erythritol instead.

What can I eat with this paleo air fried salmon?

You can pair it with any of the paleo sides of your liking. I like to eat it with cauliflower rice, lettuce, and some avocado oil mayonnaise. You can also pair it with paleo carrot purree or green asparagus to give you some examples.

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dinner

PALEO CARROT PUREE

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Paleo carrot puree

This paleo carrot puree is one of my childhood favorites. My mother used to make it with regular potatoes, which aren’t paleo-friendly. So I replaced the potatoes with cauliflower and it tastes almost the same.

This recipe is gluten-free, dairy-free, paleo-friendly, and delicious. It’s a great side for kids as well to get their veggies in. My kiddo doesn’t like to eat anything green, but this she loves!

The ingredients for this paleo carrot puree

Cauliflower: A fresh medium-sized cauliflower head, or frozen florets.

Carrots: Large (touchon) carrots

Onion: Medium-sized.

Fresh garlic: Fresh is best. If you don’t have fresh garlic, you can replace it with garlic powder, when you add the rest of the listed spices in the recipe.

Spices: Salt, black pepper, and nutmeg to taste.

Coconut cream: I used coconut cream to easily blend the puree and add some healthy fat to this recipe.

Fresh parsley: I used fresh, but you can also use dried parsley to garnish or leave this out.

Paleo carrot puree

PALEO CARROT PUREE

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Prep Time: 5 minutes
Cook Time: 20 minutes
Course: Dinner, Side Dish
Keyword: dairy free, glutenfree, paleo
Servings: 6 servings
Calories: 89kcal

Ingredients

  • 1 medium-sized cauliflower head cut in florets
  • 5 large carrots peeled and cut in pieces
  • 1 onion peeled and cut in pieces
  • 3 cloves garlic peeled
  • salt to taste
  • black pepper to taste
  • ground nutmeg to taste
  • 4 tablespoons coconut cream
  • some fresh chopped parsley

Instructions

  • Wash and cut the listed vegetables and place them in a large pot.
  • Add water until the vegetables are covered and boil them until the carrots are soft.
  • Strain the cooked vegetables through a colander and add them back into the pot.
  • Add the listed spices and coconut cream and mix everything with an immersion blender.
  • Serve with some fresh chopped parsley.

Nutrition

Serving: 1serving | Calories: 89kcal | Carbohydrates: 13g | Protein: 3g | Fat: 3g | Fiber: 4.5g
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paleo carrot puree

How big or small do I need to cut the vegetable?

Since you need to use an immersion blender, the size of how big or small you cut the vegetables doesn’t matter too much. I just cut the full carrots into four even pieces. You can cut the time on how long you need to cook the veggies by cutting the carrots into smaller pieces.

I don’t have an immersion blender, can I still make this recipe?

Yes, if you don’t have an immersion blender, you can use a food processor or a blender to make this carrot puree.

How do I store this paleo carrot puree?

You can store the puree in a glass container in the fridge for up to four days or in the freezer for up to 10 months. You can then defrost it by leaving it at room temperature overnight and reheating it.

How can I add more fat?

This recipe doesn’t have too much fat in it besides the fat from the coconut cream. Usually, I combine it with meats, which do have some fat to them. But if you’d like, you can also add a tablespoon of extra virgin olive oil on top for extra nutrients like polyphenols, fat content, and extra flavor.

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dessert

EASY KETO SOFT-BAKED COOKIES

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easy keto-friendly cookies

It doesn’t have to take too much to create a delicious easy keto-friendly cookie. These easy keto soft-baked cookies are such a nice treat and are ready within 20 minutes at only 3 grams of net carbs per cookie.

These cookies were one of the first treats I made when I started the ketogenic lifestyle. I was very much hooked on sugary treats and these saved me from my cravings. They are also perfect to make with kids.

The ingredients for the keto soft-bakes cookies

Almond flour: The main flour for this keto soft-baked cookie is almond flour which makes these cookies gluten-free and keto-friendly.

Coconut oil: for coconut oil, I prefer to use extra virgin coconut oil.

Granulated erythritol: to make these cookies nice and sweet, I used erythritol which is a keto-friendly sugar substitute with a glycemic index of zero. This means this sugar will not cause a spike in your blood sugar or knock you out of ketosis.

Coconut milk: In this recipe, I use coconut milk, but you can use any other keto-friendly nut milk. Unsweetened almond milk, macadamia milk, hazelnut milk, or walnut milk.

Vanilla extract: For extra flavor, I added vanilla extract. You can add in any other of your preferred extract.

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easy keto-friendly cookies

Easy keto soft-baked cookies

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Prep Time: 5 minutes
Cook Time: 15 minutes
Course: Dessert
Keyword: dairy free, ketogenic
Servings: 6 cookies
Calories: 135kcal

Ingredients

Instructions

  • Preheat the oven to 190 Celsius or 325 Fahrenheit
  • Line out a baking tray with parchment paper.
  • In a large bowl, add all the ingredients and mix with a spatula until creating a cookie dough.
  • Take a tablespoon of the cookie dough and shape them into balls.
  • Put the shaped balls onto the parchment paper, press them down into circles and place them in the oven
  • Bake for 15-20 minutes until they are golden brown.
  • Take them out of the oven and let them cool 10-20 minutes before eating.

Nutrition

Serving: 1cookie | Calories: 135kcal | Carbohydrates: 5g | Protein: 4g | Fat: 13g | Fiber: 2g
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Optional you can get more creative with these cookies by dipping them in some keto-friendly melted chocolate.

easy keto cookies

If you liked this easy cookie recipe, then you might also like my latest keto-friendly chocolate mousse recipe.

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dinner

PALEO RED CABBAGE WITH APPLE

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Paleo red cabbage with apples

This paleo red cabbage with apple recipe is one of my seasonal favorites. I used to have it when I was a kid, and it pairs great with meat such a meatloaf or, as the traditional Belgians eat it, with sausage. This recipe is pretty easy to make, and you don’t need a whole array of ingredients and spices. Just six ingredients, to be specific.

Red cabbage is a nutritious vegetable high in vitamin C, which supports the immune system. And it’s also high in antioxidants which are great to fight off the free radicals our body is exposed to every day from our modern environment.

You can eat this vegetable raw in a salad or even fermented. But to keep it a little less boring, I like to eat it cooked.

For the ingredients

Red cabbage: In this recipe, I used a medium-sized organic red cabbage head.

Red apples: I used organic Jonagold apples. But you can use any other type of red apple you prefer.

Coconut oil: For the coconut oil, I used organic, extra virgin to sear the cabbage and apples before adding in the other ingredients.

Coconut sugar: To give this red cabbage a pleasant sweet taste, I added some coconut sugar. If you want to use another paleo-friendly sweetener, you can also use maple syrup, honey, molasses, or stevia. Make sure to taste after you add some sweetener to decide if you need more or less.

Vinegar: To prevent the red cabbage from losing its beautiful purple color, I added some distilled vinegar.

Water: To prevent the red cabbage from burning to the pot, I added one cup of water. You can choose to add more or less. The water will vaporize the longer you cook the cabbage.

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Paleo red cabbage with apples

PALEO RED CABBAGE WITH APPLES

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Prep Time: 10 minutes
Cook Time: 50 minutes
Course: Side Dish
Cuisine: European
Keyword: dairyfree, glutenfree, paleofriendly
Servings: 6 servings
Calories: 140kcal

Ingredients

Instructions

  • Remove the outer leaves from the red cabbage. Cut in half and then cut into slices. Set aside.
  • Peel the apples, cut out the core and cut into small squares. Set aside.
  • In a large pot, melt the coconut oil on medium- high heat. Add the cut red cabbage and apples. Let is sear for about a minute.
  • Lower down the heat, add the coconut sugar, vinegar and water and let simmer for 40-50 minutes until soft. Stir inbetween.

Nutrition

Serving: 1serving | Calories: 140kcal | Carbohydrates: 25g | Protein: 2g | Fat: 4.6g | Fiber: 5g
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