This keto sandwich bread is perfect to replace your lunch sandwiches with, or meal-prep ahead of time to set yourself up for healthy meals. This sandwich bread recipe is also suitable for a paleo diet. This bread is free of gluten and dairy.

I used to make this bread as a 90-second keto bread, which is made in the microwave. But recently I don’t use nor own a microwave anymore. So I made this larger keto bread, that is just as easy and delicious and work as a great substitute for wheat bread, and can be prepared in the oven.

One sandwich has only 6 grams of net carbs.

The ingredients for this keto sandwich bread

Almond flour: Almond flour is the base for this recipe. You can’t substitute with coconut flour. I tried and it failed. Choose a fine, ground, blanched almond flour.

Baking powder: go for a gluten-free baking powder. Make sure to add it, this helps the bread to rise and gives it a nice consistency.

Eggs: In this recipe, you’ll need 3 whole eggs (3 yolks, 3 egg white) and 1 egg white.

Salt: Sea salt or Himalayan salt is recommended.

MCT oil: MCT oil is made from coconuts and works great as a healthy fat to cook or bake with. If you don’t have MCT oil, you can substitute it with melted coconut oil.


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Prep Time 10 minutes
Cook Time 15 minutes
Servings 4 sandwiches
Calories 447


  • 1 square baking pan
  • parchment paper
  • whisk
  • bowl
  • spoon



  • Add parchment paper to a baking pan en preheat the oven to 345 F / 175 C.
  • Add the almond flour and baking powder to a bowl. Mix and make a little hole in the middle.
  • Add the whole eggs, egg white, salt, and MCT powder to the hole and start whisking.
  • Mix until you have a nice smooth batter.
  • Transfer the batter to the baking sheet and bake in the preheated oven for 12-15 minutes.
  • Take the bread out of the oven en let it cool.
  • Remove the bread from the baking pan en cut into 4 even 'square buns'
  • Then cut the bun in half and enjoy with your favorite toppings.
Calories: 447kcal
Course: Main Course


Serving: 1Square cut in half | Calories: 447kcal | Carbohydrates: 11g | Protein: 15g | Fat: 40g | Fiber: 5g

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How to store this keto sandwich bread?

You can store it in a ziplock bag for up to 5 days after preparing.

Which size of baking pan do you use?

I used a square pan of 20 x 20 cm. Or you can use one that is square between 7.2 – 8 inches.

Which toppings can I add that are keto-friendly?

There is a whole array of fillings you can add to this sandwich. Here are a few of my favorite combo’s:

  • Romain lettuce – mayo – egg omelet – gouda cheese – tomato – cucumber
  • Cream cheese with herbs – smoked salmon – arugula lettuce
  • Iceberg lettuce – ham – cheese – mayo – sugar-free ketchup – tomato
  • Green pesto – mozzarella cheese – tomato – basil – ham (also great when grilled)

There are so many more combos you can make. This is my go-to sandwich whenever I need a meal on the go. It’s super yummy and filling.

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 fruitallulose 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.


No ratings yet
Prep Time 10 minutes
Cook Time 15 minutes
Servings 24 shrimp
Calories 250


  • Food processor


For the shrimp

For the chili sauce


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


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.

This paleo watermelon slushy is so nice for the hot summer days. It’s refreshing, filled with nutrients and super delicious. It’s super easy to make with only four ingredients.

What’s a slushy?

A slushy is a popular drink promoted to kids (and adults). You’ll often see them in amusement parks or at fairs. They’re made with artificially flavoured ice, combined with soda and have a very bright (unnatural) color. They are loaded with refined sugar and chemicals that are very inflammatory to the body. Replacing them with natural ingredients is a great way to still enjoy a slushy, minus the added sugar and chemicals, just like this paleo watermelon slushy.

The ingredients for this paleo watermelon slushy

Watermelon: is high in vitamins and minerals and also very hydrating. It’s mainly in season during the months of July and August.
You’ll need around half a watermelon for this recipe, or 8 cups of watermelon cubes.

Ice cubes: You can use ice cubes or crushed ice.

Maple syrup: to add in some extra sweet flavour you can add in a little maple syrup. This ingredient is optional.

Lime: You’ll need the juice of one fresh lime, which is around 2 tablespoons.


No ratings yet
Prep Time 5 minutes
Servings 4 slushies
Calories 124


  • blender


  • 1/2 watermelon (peeled and cut into pieces)
  • 2 cups ice cubes
  • 2 tablespoons maple syrup (optional)
  • 1 lime (squeezed)


  • Add the watermelon, ice cubes, maple syrup and lime juice to a blender.
  • Blend and serve.
Calories: 124kcal
Course: Drinks
Keyword: easy, paleo, summer


Serving: 1serving | Calories: 124kcal | Carbohydrates: 30g | Protein: 2g | Fiber: 4g

Another way to make this watermelon slushy

As described in the recipe is the fastest way to make the slushy. But if you have a bit more patience. You can cut up the watermelon and let if freeze overnight. Then the next day you can add it to the blender without adding the ice cubes. It will make the slushy a bit more firm and extra cold.

But if you just have a watermelon laying around and want to prepare the recipe right away. As described will get you this delicious slushy fast! I listed it in this way because my four-year old chose a watermelon in the grocery store and wanted me to prepare it the moment we got home.

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.

Dairy Free Keto Crème Brûlée

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



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


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

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


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


Optional for nut topping


  • 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.


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.

These crunchy keto chocolate bars kind of remind me of the Toblerone bars I used to have. They are such a nice treat to have after dinner. Plus, they’re super easy to prepare and you will only need three ingredients.

Half a bar has a total of only 3.5 grams of net carbs.

crunchy keto chocolate bar

The ingredients for these crunchy keto chocolate bars

Keto dark chocolate: When choosing chocolate, I like to use pure, at least 70% cacao dark chocolate because the darker the cacao content, the higher anti-oxidants. Also, I want the first ingredient in the list to be chocolate and not a sweetener. My favorite keto chocolate to use is the one from Funky Fat Choc. I love this brand so much because it makes chocolate with clean ingredients that are healthy and taste delicious. (Get 10% off your order when you buy from them with code “EVY”) This brand is only available in Europe.

If you’re living in the US, I’d recommend the 70% dark chocolate from Lily’s when it comes down to clean ingredients.

Pork rinds: To create a crunch in these chocolate bars, 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.

The almond butter: When choosing a nut butter, always check the ingredient list to make sure the only ingredient is the specific nut. For almond butter, only almonds should be listed in the ingredient list. Nothing more. You’ll often find nut butter with added oils like sunflower oil, canola oil, palm oil or soybean oil, and even sugar. You’ll want to avoid these since they can cause inflammation in the body or spike your blood sugar.

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Prep Time: 10 minutes
Course: Dessert
Keyword: dairy free, ketogenic, paleo
Servings: 3 chocolate bars
Calories: 113kcal



  • Melt the chocolate in a double boiler.
  • Once the chocolate is melted add the almond butter and mix with a spoon.
  • Mix in the pork rind crumbs.
  • Transfer the mixture into the chocolate mold.
  • Let the chocolate harden out in the fridge.


Serving: 0.5bar | Calories: 113kcal | Carbohydrates: 4g | Protein: 3g | Fat: 10g | Fiber: 0.5g
Tried this recipe?Let us know how it was!
keto crunchy chocolate bars
keto crunchy chocolate bars
keto crunchy chocolate bars

How do I store these crunchy keto chocolate bars?

It’s best to store them in a glass container in the fridge. They’ll last up to 2 weeks.

What is a double boiler?

A double boiler also called ‘Bain-Marie’ is a large pot filled with water, heated on the stove, with a smaller pot inserted in the water in which you’ll add the chocolate to melt. This prevents the chocolate from burning.

Tools used in this recipe