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.

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.


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


For the cookies

For the cream layer

For the chocolate layer


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


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

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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 keto vanilla latte is perfect for hot summer days and tastes absolutely delicious! I used to always pass by Starbucks and get myself one of these lattes. You could order a keto version of this latte at Starbucks, but I personally rather avoid the artificial sweeteners and ingredients they use in their sugar-free syrups. That’s why this recipe is a healthier (and cheaper) version of your favorite drink.

The ingredients for this keto vanilla latte

Espresso: The base of this latte is coffee. I made 2 shots of espresso and then diluted them with water. This way you don’t have to wait for coffee to cool down to make this latte.

Water: Use mineral water to dilute the espresso shots.

Ice cubes: To turn this vanilla latte into an iced latte I added ice cubes. You can use ice cubes you made yourself or even crushed ice.

Vanilla extract: To give this latte its nice signature vanilla flavour, you’ll add in vanilla extract.

Powdered erythritol: To sweeten up this latte you can add in some powdered erythritol. Depending on the sweetness you like, you can add in more or less. 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 fruit, allulose or stevia.

Heavy cream: The key to making a latte is adding in a milk. To keep it keto you can add in unsweetened heavy cream. If you want it dairy-free you can add in any nut milk or cream.


No ratings yet
Servings 1 Latte
Calories 200


  • blender



  • Add all the ingredients to a blender and mix.
  • Transfer to a large glas or mug and enjoy.
Calories: 200kcal
Course: Drinks
Cuisine: American
Keyword: easy, keto


Serving: 1latte | Calories: 200kcal | Protein: 4g | Fat: 20g

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Can I make this recipe without a blender?

Yes. Blending it makes it easy to crush the ice and give is a little foam. But you can also just mix the ingredients in a glass without using a blender.

Can I make this keto vanilla latte dairy free?

Yes. You can switch the unsweetened heavy cream with any Keto-friendly nut milk you like unsweetened almond milk or unsweetened coconut milk.

How much does this recipe yield?

One latte in this recipe is a little over 16 ounces. So make sure to put it into a large glass. I love using a mason jar for this latte.

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

These one-ingredient keto tacos are perfect to have for #TacoTuesday! You’ll only need some cheddar cheese and your favorite taco toppings.

One taco shell has a total of 1 gram net carbs.

The one ingredient you’ll need for these tacos

Yes, you can create a delicious taco with just one ingredient: cheddar cheese. There are some tips I’d like to give you when choosing a cheddar cheese because not all of them are equal when it comes down to the ingredients. Natural cheddar cheese isn’t orange, it usually has some colorant added to it, to make it look more appealing. But some colorants are not harmful, and some are.

Stay clear of cheddar cheese that has artificial coloring listed in the ingredient list like tartrazine (aka Yellow No 5). This is a food dye often used in food products in the U.S. (luckily in Europe this food dye is banned). It’s linked to multiple health issues and even cancer, so check the ingredient list when shopping for cheddar cheese.

Natural food coloring can be listed as Annato or Beta Carotene. These are coming from natural sources such as the seeds of the achiote tree or carrots.

one-ingredient keto tacos


Prep Time: 3 minutes
Cook Time: 5 minutes
Course: Dinner
Cuisine: Mexican
Keyword: gluten-free, ketogenic
Servings: 4 taco shells
Calories: 110kcal


  • 200 gram shredded cheddar cheese


  • Place a wooden spoon on top of two cups, creating a bridge.
  • Add a handful of shredded cheddar cheese to a non-sticking pan or griddle and let it melt.
  • Once the cheese is fully melted and starts to harden, flip it with a spatula.
  • Cook for another minute or so and then transfer the taco to the bridge made with the wooden spoon, creating a shell.
  • Let it cool down for a few minutes and fill it with your favorite taco toppings.


Serving: 1taco shell | Calories: 110kcal | Carbohydrates: 1g | Protein: 7g | Fat: 9g
Tried this recipe?Let us know how it was!
one-ingredient keto tacos
one-ingredient keto tacos
one-ingredient keto tacos

What toppings can I add that are keto-friendly?

  • Ground beef
  • Chicken
  • Guacamole
  • Sour cream
  • Red onion
  • Tomato
  • Cucumber
  • Lettuce
  • Lime
  • Cilantro, and any other herbs
  • Spring onion
  • Jalopeno

Tools used in this recipe

Electric griddle