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KETO COCONUT SHRIMP

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keto coconut shrimp

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 fruit, allulose 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
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KETO COCONUT SHRIMP

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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.

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Drinks

PALEO WATERMELON SLUSHY

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paleo watermelon slushy

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
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PALEO WATERMELON SLUSHY

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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.

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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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dinner

PALEO CARROT PUREE

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Paleo carrot puree

This paleo carrot puree is one of my childhood favorites. My mother used to make it with regular potatoes, which aren’t paleo-friendly. So I replaced the potatoes with cauliflower and it tastes almost the same.

This recipe is gluten-free, dairy-free, paleo-friendly, and delicious. It’s a great side for kids as well to get their veggies in. My kiddo doesn’t like to eat anything green, but this she loves!

The ingredients for this paleo carrot puree

Cauliflower: A fresh medium-sized cauliflower head, or frozen florets.

Carrots: Large (touchon) carrots

Onion: Medium-sized.

Fresh garlic: Fresh is best. If you don’t have fresh garlic, you can replace it with garlic powder, when you add the rest of the listed spices in the recipe.

Spices: Salt, black pepper, and nutmeg to taste.

Coconut cream: I used coconut cream to easily blend the puree and add some healthy fat to this recipe.

Fresh parsley: I used fresh, but you can also use dried parsley to garnish or leave this out.

Paleo carrot puree

PALEO CARROT PUREE

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Prep Time: 5 minutes
Cook Time: 20 minutes
Course: Dinner, Side Dish
Keyword: dairy free, glutenfree, paleo
Servings: 6 servings
Calories: 89kcal

Ingredients

  • 1 medium-sized cauliflower head cut in florets
  • 5 large carrots peeled and cut in pieces
  • 1 onion peeled and cut in pieces
  • 3 cloves garlic peeled
  • salt to taste
  • black pepper to taste
  • ground nutmeg to taste
  • 4 tablespoons coconut cream
  • some fresh chopped parsley

Instructions

  • Wash and cut the listed vegetables and place them in a large pot.
  • Add water until the vegetables are covered and boil them until the carrots are soft.
  • Strain the cooked vegetables through a colander and add them back into the pot.
  • Add the listed spices and coconut cream and mix everything with an immersion blender.
  • Serve with some fresh chopped parsley.

Nutrition

Serving: 1serving | Calories: 89kcal | Carbohydrates: 13g | Protein: 3g | Fat: 3g | Fiber: 4.5g
Tried this recipe?Let us know how it was!
paleo carrot puree

How big or small do I need to cut the vegetable?

Since you need to use an immersion blender, the size of how big or small you cut the vegetables doesn’t matter too much. I just cut the full carrots into four even pieces. You can cut the time on how long you need to cook the veggies by cutting the carrots into smaller pieces.

I don’t have an immersion blender, can I still make this recipe?

Yes, if you don’t have an immersion blender, you can use a food processor or a blender to make this carrot puree.

How do I store this paleo carrot puree?

You can store the puree in a glass container in the fridge for up to four days or in the freezer for up to 10 months. You can then defrost it by leaving it at room temperature overnight and reheating it.

How can I add more fat?

This recipe doesn’t have too much fat in it besides the fat from the coconut cream. Usually, I combine it with meats, which do have some fat to them. But if you’d like, you can also add a tablespoon of extra virgin olive oil on top for extra nutrients like polyphenols, fat content, and extra flavor.

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KETO MEATBALLS IN TOMATO SAUCE

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keto meatballs in tomato sauce

These keto meatballs in tomato sauce are one of my family’s regulars. It’s easy to prepare (even with kids), it tastes delicious and it’s full of nutrients. One portion has a total of 8 grams of net carbs.

I used to make tomato sauce with a bechamel sauce, made with flour, to prepare the tomato sauce. Ever since I went gluten-free and low carb, I needed to find a way to make a tomato sauce that was nice and thick but also tasted good of course.

You can use regular tomato sauce without added sugars to make it really really simple, but I’m a foodie, so for me, I like to add in some extra vegetables and spices.

keto meatballs in tomato sauce

For the ingredients

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.

Coconut oil: I used coconut oil to sautee the onion, garlic, and bell pepper. 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.

The spices: I like to use the basics like salt and pepper but also cumin, paprika powder, and dried oregano. These spices taste so good combined with ground meats and tomato sauces.

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

Tips for making the keto meatballs in tomato sauce

I used an air fryer to prepare the meatballs. If you don’t have an air fryer, you can just bake them in a pan with some coconut oil until they start to brown. To get them nicely baked on the inside, you can let them simmer in the tomato sauce for a few minutes before serving.

To blend the tomato sauce I used an immersion blender. If you don’t have an immersion blender, you can also transfer the tomato sauce to a regular blender and then transfer it back into the pot.

keto meatballs in tomato sauce

KETO MEATBALLS IN TOMATO SAUCE

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Prep Time: 8 minutes
Cook Time: 20 minutes
Course: Dinner
Keyword: dairy free, ketogenic, paleo
Servings: 4 people
Calories: 521kcal

Equipment

  • Air fryer
  • Immersion blender

Ingredients

For the sauce

For the meatballs

Instructions

Start by preparing the 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.

In the meantime prepare the meatballs.

  • Season the ground beef with the listed spices. Mix and shape into balls.
  • Air fry the meatballs for 15 minutes in the air fryer at 180 Celsius or 355 Fahrenheit.

To finish

  • Mix the tomato sauce with an immersion blender until you have a smooth thick sauce without pieces.
  • Transfer the air-fried meatballs into the tomato sauce.

Nutrition

Serving: 1portion | Calories: 521kcal | Carbohydrates: 11g | Protein: 55g | Fat: 27g | Fiber: 3g | Vitamin A: 64IU | Vitamin C: 53mg | Calcium: 8mg | Iron: 34mg
Tried this recipe?Let us know how it was!

Have you tried this recipe or do you have any question? Please let me know in the comment section.

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dinner

PALEO SLOW COOKER VEAL ROAST

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paleo slow cook veal roast

There’s nothing cozier than a slow-cooked meal and this paleo slow cooker veal roast brings all the flavor of Fall and Winter. I love making this recipe because it requires minimum effort, and the slow cooker does all the work really.

You can prepare this in the morning, and eat it for lunch or you can prepare it at noon for dinner. You decide when your food will be ready with this dish because you’ll set the time when it will be ready. It’s like having a personal chef, kind of… 😄

For the ingredients

Veal roast: I used a veal roast because it was the only roast I could find the day I wanted to make this dish. You can use any roast for this recipe. Beef, lamb, or pork would be recommended.

Coconut aminos:  I use coconut aminos to add some extra soy sauce-like flavor to this recipe and to replace the Worchester sauce.

Beef Broth: Besides the coconut aminos for flavor, I also added beef broth. This gives the veal roast a nice taste and extra nutrients. You can use any broth of your liking if you don’t have beef broth available.

Tapioca starch: To make sure, the veal didn’t have a watery sauce, I added some tapioca starch which I mixed with some water before I added it to the pot, to prevent clotting. Adding in this mixture created a nice thick sauce.

Spices: I kept it very basic in this recipe when it comes to the spices. Just salt and black pepper are what I used. Because this is a slow cooking recipe, the added carrots, onions and garlic bring out the best taste.

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

paleo slow cook veal roast

PALEO SLOW COOKER VEAL ROAST

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Prep Time: 10 minutes
Cook Time: 5 minutes
Course: Main Course
Keyword: dairy free, paleo
Servings: 4 servings
Calories: 422kcal

Ingredients

Instructions

  • Add a the coconut oil to the slow cooker and turn it on to 5 hours on high.
  • Peel the carrots and cut them in half. Peel the shallot onions and add both to the slow cooker together with the garlic.
  • Season the veal roast with salt and pepper, and add it to the slow cooker.
  • In a small bowl, mix the tapioca starch with the water and add it to the slow cooker.
  • Add the coconut aminos and beef broth on top of the veal. Close the slow cooker pot and let it cook.
  • When the veal is ready shred it with a fork and mix with the other ingredients.

Nutrition

Serving: 1serving | Calories: 422kcal | Carbohydrates: 21.5g | Protein: 46.5g | Fat: 17.5g | Fiber: 2g
Tried this recipe?Let us know how it was!

Combine this recipe with some mashed cauliflower, paleo apple sauce, paleo red cabbage, or any of your favorite paleo sides.

paleo slow cook veal roast

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