Tag

glutenfree

Browsing

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.

KETO SANDWICH BREAD

No ratings yet
Prep Time 10 minutes
Cook Time 15 minutes
Servings 4 sandwiches
Calories 447

Equipment

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

Ingredients

Instructions 

  • 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

Nutrition

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

This post contains affiliate links that help keep this content free.

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.

KETO COCONUT SHRIMP

No ratings yet
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

This post contains affiliate links that help keep this content free.

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.

These keto almond cream cookies are absolutely amazing! They have a nice crunch to them and the smooth creamy filling in-between makes the perfect combination. They’re a perfect dessert or side next to your afternoon coffee. One cookie has only 5 grams of net carbs.

The ingredient for these keto almond cream cookies

Almond flour: almond flour is a great substitute to regular grain flour on keto and is the base of these cookies. It’s low in carbs, high in fiber and gluten-free.

Granulated and powdered erythritol: to sweeten up these cookies I used granulated erythritol for the cookies and powdered erythritol for the cream filling. This sweetener has 0 carbs, won’t raise your blooddsugar and won’t knock you out of ketosis. You can substitute erythritol with any other healthy keto sweetener such as monk fruitallulose or stevia.

MCT oil: is used in the cookies. You can substitute this by melting some coconut oil.

Vanilla extract: for extra flavour I added vanilla extract. You can also use vanilla powder or the seeds of a vanilla bean.

Egg: is used as a binder for the cookies and also gives them a nice taste.

Cream cheese: is used for the base of the cream filling. Choose a full fat cream cheese.

Heavy cream: I added 1 tablespoon of unsweetened heavy cream to the mixture to keep is light, airy and smooth.

Almond butter: I added 1 tablespoon of almond butter to the cream mixture to give it that nice almond butter taste.

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.

KETO ALMOND CREAM COOKIES

No ratings yet
Prep Time 20 minutes
Cook Time 15 minutes
Servings 8 cookies
Calories 264

Ingredients

For the cookies

For the cream layer

For the chocolate layer

Instructions 

For the cookies

  • Preheat the oven to 375 Fahrenheit or 190 Celsius.
  • Line out some parchment paper on a baking sheet.
  • In a large bowl, add all the listed ingredients. Mix with a spoon or knead with your hands. Add extra almond flour if it gets too sticky.
  • Turn the dough into a ball and press it down onto a parchment paper. Roll out with a rolling pen until you have thin layer. (make sure the dough is rolled out thin enough to ensure the crunch)
  • Cut out the cookies with a glass or cookie cutter and transfer onto the parchment paper on the baking sheet.
  • Bake the cookies in the oven for 13-15 minutes until they start to turn golden brown.
  • Let them cool down completely.

The almond cream layer

  • Mix all the listed ingredients for the cream layer in a bowl.
  • Put the prepared almond cream in a piping bag and pipe out a ball onto one side of 8 prepared cookies. Stay away from the borders.
  • Push another cookie on top, and push down so the cream layer spreads evenly in-between the cookies.
  • Let it sit in the fridge for 20 minutes.

The chocolate layer

  • Melt the sugar free dark chocolate in a double boiler and dip half off the cookie in the chocolate.
  • Let the cookies cool down completely until the chocolate is hard.
  • Letting them sit in the fridge or freezer for 5-10 minutes speeds up this process.
Calories: 264kcal
Course: Dessert, Snack

Nutrition

Serving: 1cookie | Calories: 264kcal | Carbohydrates: 8g | Protein: 9g | Fat: 23g | Fiber: 3g

This post contains affiliate links which help keep this content free.

keto almond cream cookies

How long do these almond cream cookies last?

They can last up to 5 days after preparation.

How do I store these cookies?

They are best stored in a closed container in the fridge, as the cream filling and chocolade tends to melt at warmer temperatures.

Can I use peanut butter instead of almond butter?

Yes, you can substitute the almond butter with any other keto friendly nut butter.

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.

PALEO WATERMELON SLUSHY

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

Equipment

  • blender

Ingredients

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

Instructions 

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

Nutrition

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.

This keto mashed cauliflower is a great substitute to replace your regular mashed potatoes with during keto. It’s an ideal side dish to combine with a tasty piece of meat or fish.

1 serving of this mashed cauliflower has only 2.2 grams of net carbs.

keto mashed cauliflower

The ingredients for this recipe

Cauliflower: You’ll need a medium-sized cauliflower of about 1 kg (2.2 lbs) for this dish. You can also use frozen cauliflower florets.

Sour cream: if you are not a fan of sour cream, you can replace it with cream cheese.

Seasoning: in this recipe I use salt, pepper, garlic powder and nutmeg. You can add more or less spices to taste.

(Optional) Olive oil: You can drizzle a teaspoon of olive oil over the cauliflower puree to finish.

KETO MASHED CAULIFLOWER

No ratings yet
Prep Time 5 minutes
Cook Time 20 minutes
Servings 4 portions
Calories 112

Ingredients

Instructions 

  • Add water to a medium-sized pot and let the water boil.
  • Add the cauliflower florets to the boiling water and cook until they are tender.
  • Drain the cauliflower florets through a strainer and return them to the pot. (Do not put the pot back on the fire)
  • Add the butter, sour cream and spices and blend with an immersion blender until mashed.
  • (You can also use a potato masher for this)
  • serve.
Calories: 112kcal
Course: Side Dish
Cuisine: American
Keyword: gluten-free, ketogenic

Nutrition

Serving: 1portion | Calories: 112kcal | Carbohydrates: 2.2g | Protein: 5g | Fat: 6g

Can I make this recipe without an immersion blender?

Yes, you can also make the keto mashed cauliflower with a potato masher or you can also mix it in a food processor.


How can I store this keto mashed cauliflower?

You can store the remaining mashed cauliflower in a container in the refrigerator for up to 4 days after preparation or in the freezer for up to 2 months.

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

No ratings yet
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