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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.

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

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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dessert

CRUNCHY KETO CHOCOLATE BARS

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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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CRUNCHY KETO CHOCOLATE BARS

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

Ingredients

Instructions

  • 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.

Nutrition

Serving: 0.5bar | Calories: 113kcal | Carbohydrates: 4g | Protein: 3g | Fat: 10g | Fiber: 0.5g
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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

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dinner

KETO CREAMY PESTO CHICKEN

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keto creamy pesto chicken

I’m a big fan of easy simple recipes, and this keto creamy pesto chicken is one of them. With only seven ingredients, you can prepare this delicious dish with a minimum amount of effort or cooking skills! This recipe is so easy to prepare and perfect to have a keto-friendly family dinner.

One serving has a total of 10 grams net carbs.

The ingredients for this recipe

Chicken breasts: Ideally you’ll want to get an organic chicken that is pasture-raised. This way you avoid consuming antibiotics and unhealthy GMO feed the has potentially chicken eaten. These chickens are more expensive, but if it doesn’t fit your budget, a conventional chicken breast is fine too.

Cream cheese: Go for organic cream cheese from grass-fed cows’ milk. Or conventional cream cheese. Always check the ingredient list to avoid unnecessary additives.

Pesto: when choosing a pesto, make sure to check the ingredients. A lot of pesto brands have vegetable or seed oils in them. Try to find a pesto made with olive oil.

salt to taste

black pepper to taste

Shredded mozzarella: Go for organic cream cheese from grass-fed cows’ milk. Or conventional shredded mozzarella cheese. Always check the ingredient list to avoid unnecessary additives like corn starch, potato starch, or carrageenan.

Tomato sauce: You can use a passata sauce or any other tomato sauce without added sugar in it.

keto creamy pesto chicken

KETO CREAMY PESTO CHICKEN

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Calories: 409kcal

Ingredients

Instructions

  • Preheat the oven to 190 degrees Celsius or 375 degrees Fahrenheit.⁣
  • Start by cutting the chicken filets in half, but not completely so you can still close them once you fill them up. Season both sides with salt and pepper and set aside.⁣ (optional you can flatten them before seasoning with a meat hammer, this will soften the chicken)
  • In a medium-sized bowl, add the cream cheese and pesto. Mix until smooth.⁣
  • Fill up the chicken filets with the cream cheese and pesto mixture and close them.⁣
  • Place the stuffed chicken fillets in a large oven dish and add tomato sauce and, shredded mozzarella cheese on top.⁣
  • Bake in the oven for 40-45 minutes.⁣
  • Serve with salad.

Nutrition

Serving: 1portion | Calories: 409kcal | Carbohydrates: 12g | Protein: 43g | Fat: 24g | Fiber: 2g
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What can I eat with this keto creamy pesto chicken recipe?

I like to combine this recipe with some arugula or any other lettuce. If you want to add more vegetables to this recipe, you can also add a cup of cooked spinach to the pesto mixture before adding it to the chicken breasts. You can also eat the chicken just like prescribed in this recipe. It counts as a full meal.

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dessert

KETO CHOCOLATE THUMBPRINT COOKIES

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keto chocolate thumbprint cookies

These keto chocolate thumbprint cookies are delicious and even have a little crunch to them! They’re perfect to prepare now that its baking season or you can serve them at the coffee table on Christmas day. Just like the keto chocolate cupcakes, I posted earlier, these also give me a Christmassy feeling with the shredded coconut that reminds me of snow.

One cookie has a total of 3 grams net carbs.

The ingredients for these keto thumbprint keto cookies

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

Brown erythritol: to make these cookies nice and sweet, I used brown 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. I used brown erythritol, but you can also use regular white erythritol.

Baking powder:  Some say baking powder is not keto-friendly because it’s high in carbs. But I don’t mind using it in a small amount. As it does not affect the total amount of carbs that much. I do recommend using a gluten-free one. You can choose to leave this ingredient out, but then you higher the chances of the cupcakes not rising when you bake them.

Himalayan salt: or Celtic salt.

Vanilla powder:  Vanilla powder is purer than vanilla extract and I think it tastes better than vanilla extract. But you can also use vanilla extract. In that case, you’ll need 1 teaspoon of vanilla extract if you want to replace the vanilla powder.

Butter

keto chocolate thumbprint cookies

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.

Coconut oil: I added one tablespoon of coconut oil, this will help to keep the chocolate smooth and prevent clotting.

Shredded coconut:  To top off these cookies I used shredded coconut. You can choose to leave this out if you’re not a fan of coconut.

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

keto chocolate thumbprint cookies

KETO CHOCOLATE THUMBPRINT COOKIES

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Prep Time: 10 minutes
Cook Time: 15 minutes
Course: Dessert
Keyword: gluten-free, ketogenic, sugar free
Servings: 9 cookies
Calories: 177kcal

Ingredients

Instructions

  • Preheat the oven to 190 degrees Celsius or 375 degrees Fahrenheit. Line out a parchment paper on a baking sheet.
  • In a large bowl, mix the almond flour, erythritol, baking powder, salt, vanilla powder, and mix with a spatula.
  • Add the softened butter and mix until you have cookie dough.
  • Shape 9 even balls out of the dough and place them on the parchment paper.
  • Press the balls down and create a little hole with your thumb or a measurement teaspoon.
  • Bake them in the oven for 15 minutes.
  • In the meantime, melt the keto chocolate together with the coconut oil in a double boiler.
  • Take the cookies out of the oven and fill them with the melted chocolate using a tablespoon.
  • Let them rest in the fridge for 15-20 minutes and sprinkle some shredded coconut on top of the cookies.

Nutrition

Serving: 1cookie | Calories: 177kcal | Carbohydrates: 5g | Protein: 4.5g | Fat: 15g | Fiber: 2g
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How do I store these keto chocolate thumbprint cookies?

I keep them in a closed-off glass container in the fridge because when you leave them out, the chocolate tends to melt. After all, it’s mixed with coconut oil that keeps the chocolate soft.

What is a double boiler?

A double boiler also called ‘bain Marie is a pot of water 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.

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snacks

KETO CHRISTMAS CHOCOLATE CUPCAKES

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Keto Christmas chocolate cupcakes

These keto chocolate cupcakes are an absolute treat! They’re perfect for the Holidays or even on birthdays or any other occasion for that matter. I believe the parchment paper cups around these cupcakes decide which event they will suit. But for the ones I made, they reminded me of snowy Christmas trees, hence the name of this recipe.

These Keto Christmas chocolate cupcakes are sugar-free, made with only natural ingredients, and have a total of 7 grams of net carbs per cupcake.

Keto Christmas Chocolate cupcakes

If you liked the keto chocolate birthday cake I posted before, you will love these cupcakes because the recipe is almost the same. So if you want this recipe as a big cake, know that that is also possible. But if a cake is just too big to handle, these keto Christmas chocolate cupcakes are the next best thing.

The ingredients for these keto chocolate cupcakes

Almond flour:  Almond flour is a great alternative to replace regular flour on a ketogenic diet and give these cupcakes a nice soft texture.

Raw cacao powder: Raw cacao powder is unsweetened and in the purest form. This way, you can avoid any extra additives that are often found in most chocolate.

Baking powder: Some say baking powder is not keto-friendly because it’s high in carbs. But for me personally, I don’t mind using it in a small amount. As it does not affect the total amount of carbs that much. I do recommend using a gluten-free one. You can choose to leave this ingredient out, but then you higher the chances of the cupcakes not rising when you bake them.

Himalayan salt: I used Himalayan salt or a Celtic salt is also a good option.

Erythritol: To give these cupcakes their nice sweet taste without using regular refined sugar, 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. I used granulated erythritol in the flour mix and confectioners erythritol in the frosting mix.

Eggs: pasture-raised or conventional

Coconut milk: I used unsweetened coconut milk, but you can use any other keto-friendly nut milk to substitute.

Keto christmas chocolate cupcakes

Vanilla powder:  Vanilla powder is purer than vanilla extract and I personally think it tastes better than vanilla extract. But you can also use vanilla extract. In that case, you’ll need 1 teaspoon of vanilla extract if you want to replace the vanilla powder.

Heavy cream: When choosing a heavy cream make sure it’s unsweetened, organic, and preferably from grass-fed, grass-finished cows. This way you avoid the added sugars, antibiotics, and GMO crops that are fed to these animals which in turn can harm your health.

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

How about the calories?

Now, these cupcakes are pretty high in calories because the frosting is mainly made with butter. If you want to lower the calorie count, you can replace the butter frosting with the easy keto chocolate mousse recipe or you can leave the cupcakes without the frosting if you really want to cut down on the calories. But honestly, this is a nice sugar-free treat that won’t have a big impact on your blood sugar, will keep you in ketosis, and is still a better option than the full-blown sugary cupcakes sold in the grocery store with unhealthy additives.

Keto Christmas chocolate cupcakes

Keto Chocolate Cupcakes

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Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 8 cupcakes
Calories: 587kcal

Ingredients

For the cakes

For the chocolate frosting

For the snowflakes

  • 6-8 teaspoons shredded coconut

Instructions

  • Preheat the oven to 190 degrees Celsius or 375 degrees Fahrenheit. Line 8 cupcake paper cups in a muffin or cupcake pan.
  • In a large bowl mix the first 6 dry ingredients with a wooden spoon.
  • In the dry mixture, add the wet ingredients. (Butter, eggs, and coconut milk)
  • Whisk all the ingredients together until you have a smooth batter.
  • Add the batter to a piping bag or ziplock bag and pipe the batter out into the paper liners.
  • Bake in the oven for 20-25 minutes.
  • Let them cool on a rack until they are at room temperature.
  • Prepare the frosting: add all the ingredients to a bowl and mix with an electric hand mixer.
  • Decorate the cupcakes with the frosting using a piping bag.
  • Sprinkle some shredded coconut on top.

Nutrition

Serving: 1cupcake | Calories: 587kcal | Carbohydrates: 14g | Protein: 12.5g | Fat: 54g | Fiber: 7g
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Tools used in this recipe

Christmas cupcake wrappers
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Muffin pan
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