These keto egg filled meatballs are reminding me so much of my childhood; Have you ever had ‘birds nests’? That is what my grandma used to name them. She would make these for me as a kid, and I loved them. She taught me how to prepare them, but I made some adjustments so they stay keto-friendly.

One egg filled meatball has a total of only 8 grams of net carbs.

This recipe is easier than it may seem. I usually prepare these in the oven, as is described it in the recipe, but you can also prepare these in the air-fryer. In that case you can just replace the baking in the oven-part of the recipe by placing them in the air-fryer and fry them for 20 minutes at 190 degrees celsius or 375 degrees Fahrenheit.

keto egg filled meatballs

The ingredients for these keto egg filled meatballs

Ground beef: I like to use organic grass-fed, grass-finished ground beef because this meat is free of antibiotics and hormones and it’s higher in nutrients. But you can use any of your preferred ground meats such as pork, chicken, lamb, etc.

Eggs: organic, pasture raised or conventional.

Spices: To season the beef I used salt, black pepper, paprika powder, ground cumin and garlic powder. For the tomato sauce I used salt, black pepper, ground cumin, paprika powder and dried oregano.

Coconut oil: I used coconut oil to sautee the meatballs and the ingredients in the tomato sauce. You can use any of your preferred healthy cooking fats.

Chopped tomatoes: For the tomato sauce I used organic chopped tomatoes from a can. You can also use any other tomato sauce without added sugars. Make sure to check the ingredient list. It should only have tomatoes listed.

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keto egg filled meatballs
keto egg filled meatballs


Servings: 3 meatballs
Calories: 765kcal


For the meatballs

For the tomato sauce


  • Boil the eggs in hot water for 5 minutes.
  • In the meantime season the beef with the listed spices.
  • When the eggs are done, peel them and set them aside. Preheat the oven at 190 C/ 375 F.
  • Take 1/3 of the seasoned ground beef, shape it into a ball and flatten it out by pressing it onto a flat surface. Lift up the flattened ground beef and wrap the egg with the beef. Shape it until the egg is fully covered.
  • Roll the balls into the parmesan cheese on a plate so the surface of the meatball is covered.
  • In a large pan, melt some butter over medium to high heat, and cook the meatballs until the outside starts to brown.
  • Place the meatballs in a baking dish, and bake in the oven for 20 minutes.
  • In the meantime, prepare the tomato sauce: In a large pot, melt the coconut oil on medium to high heat. Saute the onion, garlic, and bell pepper and stir.
  • Add the chopped tomatoes, salt, pepper, ground cumin, paprika powder, and dried oregano. Stir, lower the heat and let simmer.
  • Carefully cut the meatballs in half and serve with the tomato sauce and your favorite vegetables.


Serving: 1meatball | Calories: 765kcal | Carbohydrates: 10g | Protein: 78g | Fat: 45g | Fiber: 2g
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Looking for an easy recipe for dinner that is keto-friendly? You found it! These keto stuffed bell peppers are super easy to make and taste delicious! You’ll have dinner ready in just a blink of an eye.

This recipe is perfect for a ketogenic lifestyle. Two of these nutritious stuffed bell peppers have a total of 14 grams of net carbs.

For the ingredients

Ground beef: I used grass-fed ground beef in this recipe, but you can use any ground meat of your liking.

Mozzarella cheese: You can use mozzarella cheese or any other shredded cheese you prefer.

Bell peppers: I used fresh organic bell peppers

The spices: I used some basic spices that I usually use in ground meats to give it some extra flavor. Of course, you can add more or leave out the one you don’t like. If you don’t want to use fresh garlic and onion, you can substitute with garlic powder or onion powder.

keto stuffed bell peppers


Prep Time: 5 minutes
Cook Time: 35 minutes
Course: Dinner
Keyword: glutenfree, ketogenic
Servings: 4 servings
Calories: 648kcal


  • 500 gram ground beef
  • 1 tablespoon paprika powder
  • salt to taste
  • black pepper to taste
  • 1 teaspoon ground cumin
  • 2 cloves garlic minced
  • 1 small onion cut into small pieces
  • 1 tablespoon fresh parsley
  • 1 egg
  • 2 cups shredded mozzarella cheese
  • 4 bell peppers


  • Preheat the oven to 190 Celsius or 375 Fahrenheit.
  • In a bowl, mix the ground beef with the listed spices, egg, and 1 cup of mozzarella with your hands until everything is nicely incorporated. Set aside.
  • Wash the bell peppers and cut off the top, deseed them, and cut off a little bit of the bottom so they stand stable up straight.
  • Fill the bell peppers with the ground beef mixture, place them in a baking dish and top them off with the leftover mozzarella.
  • Bake in the preheated oven for 30-35 minutes.


Serving: 2bell peppers | Calories: 648kcal | Carbohydrates: 17g | Protein: 64g | Fat: 37g | Fiber: 3g
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keto stuffed bell peppers

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For these keto bresilienne nuts, you’ll only need three ingredients, and 1/4 cup has a total of 4 grams of net carbs.

If you ever had bresilienne pie, chances are you also had bresilienne nuts. And I bet, if you’re Belgian, like me, you’ve probably had it before.

While the regular bresilienne nuts are made with hazelnuts and caramelized sugar, there are very high in carbs and can cause a blood sugar spike. So how can you still enjoy these sweet chopped nuts without the sugar spike? – Replacing the caramelized sugar with erythritol!

Erythritol has a glycemic index of zero and has the same sweetness as sugar. The best part is that you can also caramelize it and use it to glaze hazelnuts, giving you delicious tasting keto-friendly bresilienne nuts.

You can use these keto bresilienne nuts as a topping for bresilienne pie, or add them to some ice cream, keto peanut butter mousse, or on top of your morning Greek Yoghurt.

The ingredients for the keto bresilienne nuts

Blanched hazelnuts: It’s important to use blanched hazelnuts, which means the peel is already baked off, preventing little bits of peel remaining in the bresilliene nuts. You can also use hazelnuts that are already chopped and roasted. In this case, you can skip the step of using a food processor to chop up the caramelized whole hazelnuts.

Brown erythritol: I used brown erythritol in this recipe, but you can also use regular white erythritol. Make sure it’s granulated, not powdered.

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keto bresilliene nuts


Prep Time: 2 minutes
Cook Time: 5 minutes
Course: Dessert
Cuisine: French
Keyword: glutenfree, ketogenic
Servings: 2 cups
Calories: 320kcal


  • Steel pot or pan
  • Food processor



  • On a baking tray or plate, spread out some parchement paper.
  • In a medium-sized steel pot, add the water and erythritol.
  • Bring the water to a boil, and let the erythritol caramelize for 2-3 minutes at medium heat.
  • Add the hazelnuts and cover them in the mixture.
  • Spread the hazelnuts out on the parchment paper and let them cool off. The mixture will soon harden around the hazelnuts.
  • When the hazelnuts are cooled off, mix them in a foodprocessor until you have finely ground bresilienne nuts.


Serving: 0.4cup | Calories: 320kcal | Carbohydrates: 10g | Protein: 6g | Fat: 29g | Fiber: 6g
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This keto peanut butter mousse is such a nice treat to have on a ketogenic lifestyle. With only four ingredients, you’ll have yourself a delicious treat in under 5 minutes. Not a fan of peanut butter? – No problem, you can make this recipe with any nut butter you like. One serving has a total of 5.5 grams of net carbs.

For the ingredients

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.

Cream cheese: To give this mousse a nice firm texture I used cream cheese. When choosing a cream cheese I always go for organic just like I do for the heavy cream.

The peanut butter: When choosing a nut butter, always check the ingredient list to make sure the only ingredient is the specific nut. For peanut butter, only peanuts 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. For this recipe, you can replace the nut butter with any other nut butter like hazelnut butter, almond butter, etc.

Powdered erythritol: I like to use erythritol as a sweetener for my keto recipes. You can also replace this sweetener with any other keto-friendly sweetener of your likings like monk fruit or stevia. Make sure to use a powdered (or liquid stevia) form, this prevents the mousse to taste kind of ‘crunchy’.

The flavoring: To give the peanut butter mousse some extra flavor, I added vanilla extract. You can choose to leave this ingredient out, but I prefer to use it since it gives it a more delicious taste.

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How to store this keto peanutbutter mousse

This keto peanut butter mousse is best stored in the fridge for up to 5 days. You’ll notice the erythritol seems to crystalize the longer you store the peanut butter mousse. It’s best eaten right after you prepared it.

keto peanut butter mousse


Prep Time: 5 minutes
Course: Dessert
Keyword: glutenfree, ketogenic
Servings: 4 servings
Calories: 343kcal



  • Add the heavy whipping cream to a medium sized bowl. Mix it with a handmixer until you have stiff peaks. Set aside.
  • In a separate bowl, add the cream cheese, peanut butter, powdered erythritol, and vanilla extract. Mix until smooth.
  • Add the whipped cream to the peanut butter mixture and mix everything for another minute.
  • Transfer the batter to a piping bag and pipe out into a glass or ramekin.


Serving: 1serving | Calories: 343kcal | Carbohydrates: 7.5g | Protein: 9g | Fat: 4g | Fiber: 2g
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These keto pork chops in creamy garlic sauce are perfect for a nice keto-friendly dinner. The problem with pork chops, I find, is that they always seem to taste kind of dry on their own. Well, with this delicious creamy garlic sauce, that problem is solved. At only 3 grams of net carbs per portion, this is a recipe you will love.

eto pork chops in creamy garlic sauce

For the ingredients

Pork Chops: I always get my pork chops from our local farmer. But you can also get them at your grocery store.

Butter: I used (Kerrygold) butter to sear the pork chops in and fry the onion and garlic. I love the taste of butter, but you can also use other cooking fats for this recipe such as ghee, coconut oil, duck fat, or beef tallow.

Seasoning: I kept it very basic when it comes to the seasoning of the recipe because a lot of flavors came from the juice left from the searing of the meat. I just used salt, pepper, and parsley for seasoning this dish.

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.

Parmesan cheese: I used parmesan cheese that was grated almost powdery. You can also use a parmesan block and grate it yourself. When choosing parmesan cheese, try to find one that only has parmesan and cultures in the ingredient list, preferably no preservatives.

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

eto pork chops in creamy garlic sauce

What to combine this recipe with

On keto, you can combine this recipe with any low-carb vegetable you like such as spinach, steamed broccoli, cauliflower, or any of the listed veggies down below.

keto friendly vegetables
keto pork chops in creamy garlic sauce

Keto pork chops in creamy garlic sauce

Prep Time: 5 minutes
Cook Time: 15 minutes
Course: Main Course
Keyword: glutenfree, ketogenic
Servings: 4 pork chops
Calories: 360kcal


  • 4 pork chops
  • to taste salt
  • 3 tablespoons butter
  • to taste black pepper
  • 1/2 medium sized onion
  • 2 cloves garlic minced
  • 3 cloves garlic peeled and whole
  • 1 cup unsweetened heavy cream
  • 1/3 cup shredded parmesan cheese
  • 1 teaspoon Fresh or dried parsley


  • Season the pork chops with salt and black pepper.
  • In a large skillet, melt 2 tablespoons of butter on medium-high heat and sear both sides of the pork chops.
  • Remove the pork chops from the skillet onto a plate and set aside.
  • In the same skillet, melt another tablespoon of butter on medium heat and fry the onion and 2 minced cloves of the garlic and 3 whole cloves for about 1 minute.
  • Add the heavy cream, parmezan cheese, salt, black pepper and parsley.
  • Stir and let the sauce simmer at medium heat for 2-5 minutes. You'll notice the sauce thicken over time.
  • Add the pork chops back to the skillet and serve.


Serving: 1serving | Calories: 360kcal | Carbohydrates: 3g | Protein: 17g | Fat: 28g
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Have you tried this recipe? I’d love to know what you think by leaving this recipe rating or comment.

Bread, and in particular bagels was something I knew was going to be really challenging to leave out of my diet when I first started on the ketogenic lifestyle. These dairy-free keto bagels made the transition to leave the carbs behind a lot easier. With only 2 grams of net carbs per bagel, you can enjoy having bagels and stay in ketosis! These are also perfect to have on a paleolithic diet.

I like to eat these bagels with a beef burger and use them as a substitute for a burger bun. You can also eat them with some cream cheese (on keto), smoked salmon, guacamole, and some red onion or any other of your preferred toppings. That makes an easy healthy gluten-free lunch on the go.

For the ingredients

The flour: I used mainly almond flour as a basis. I then added chia seeds, xanthan gum, and baking soda, which helps to thicken the dough, keep it dense and let it rise.

The psyllium husk: I added in ground psyllium husk to give the bagel a nice dense texture and to prevent it from falling apart. Psyllium husk is also a great source of fiber. Make sure you use ground psyllium husk.

The spices: I used mainly salt and garlic powder to give these bagels a nice flavor. But if you’d like to mix things up you can also add in some Italian spices or any other herbs you’d like.

To top things off: I like to use sesame seeds to top off the bagels. But again, you can be creative with this and use other topping such as everything but the bagel seasoning or poppy seeds.

How to make your own everything but the bagel seasoning

Mix together the following ingredients to create around one cup of seasoning:

– 4 tablespoons poppy seeds
– 3 tablespoons dried onion flakes
– 2 tablespoons black sesame seeds
– 3 tablespoons dried minced garlic
– 3 tablespoons flaked sea salt
– 4 tablespoons white sesame seeds


3-4 bagels


– 1 1/2 cup almond flour
– 1 tablespoon chia seeds
– 1/2 tablespoon garlic powder
– 3/4 teaspoon xanthan gum
– 3/4 teaspoon baking soda
– 1/4 teaspoon salt
– 3 tablespoon ground psyllium husk
– 1 egg (whole)
– 3 egg whites
– 1/2 cup lukewarm water
sesame seeds to sprinkle on top of the bagels


  1. Preheat the oven to 375 degrees Fahrenheit or 190 degrees Celsius. Line out a parchment paper on a baking sheet.
  2. In a large bowl, mix together the almond flour, chia seeds, garlic powder, xanthan gum, baking soda, salt and ground psyllium husk.
  3. In a separate bowl, whisk the egg and the egg whites together.
  4. Add the egg mixture to the flour mixture and mix everything together with a spatula. Add the water and mix until you have a nice dough.
  5. Put the dough in a piping bag (or freezer bag) and cut off the tip.
  6. Pipe out the batter in circles on a baking sheet. (Depending on how big you make the bagels you can get 3-4 bagels out of this batter.)
  7. Sprinkle some sesame seeds on top of the bagels.
  8. Bake the bagels in the preheated oven for 25-30 minutes.
  9. Remove the bagels from the oven and let them fully cool before eating.


1 serving: 1 bagel (out of 4 bagels out of this recipe)| Calories: 136 kcal | Carbohydrates: 13g | Protein: 7g | Fat: 7g | Fiber: 11g