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Recipe KETO recipes - put them here!
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  1. #1
    Join Date
    Jun 2001
    Over there

    KETO recipes - put them here!

    Flipper suggested a Keto recipe thread. so, I'll get it going. I love corn bread and I found this recipe that sounds really good. I'm going to make it tomorrow.

    Keto Cornbread

    2 cups blanched almond flour (not almond meal)
    Ό cup golden flaxmeal
    ½ teaspoon baking soda
    ½ teaspoon celtic sea salt
    2 tablespoons apple cider vinegar
    5 large eggs


    In a food processor combine almond flour, flaxmeal, baking soda, and salt
    Pulse in apple cider vinegar and eggs
    Transfer batter to a greased 8 inch cast iron skillet
    Bake at 350°F for 20-25 minutes

  2. #2
    Join Date
    Jul 2004
    North Carolina
    That looks so good and not complicated. Hope to see more. Great thread idea.

  3. #3
    Love the thread idea. I usually dont use recipes. But like to read them to get ideas. I made a great low carb BlackBerry cobbler today. But couldn't figure out the exact recipe. (I know I used canned sugar free blackberries, coconut flour, eggs, ground nuts, chia seeds, and ethrythinol.
    I found I need a little fruit on this diet. Or else I go crazy. Luckily blackberries, raspberries, and strawberries are ok in moderation

  4. #4
    Join Date
    Mar 2003
    Where I can see 'em coming
    Bardou, that looks delicious!

    I'll post some recipes when I get a few spare minutes to get them together. My household is in panic mode getting my son ready for college in a couple of weeks.

    I did want to mention that I got a "Keto" pizza from our local pizzeria yesterday that was amazing. I cannot use the cauliflower crust because it doesn't agree with
    me. So I was thrilled when I found out that the pizzeria's crust was just made from mozzarella. They line the pan with parchment (iirc), spread out the cheese in
    the shape and size of the pizza, run it through the oven for a few minutes, bring it back out and let it cool for a few minutes then add the toppings. No sauce, but
    I had them spread a little pesto onto the crust. It was a vegetarian pizza and was amazing! I think I'll be making my keto crusts like that from now on.

    Great idea to start this thread. I'm looking forward to sharing recipes!
    "I shall not be a victim. I shall not be a perpetrator. Above all, I shall not be a bystander."

  5. #5
    Join Date
    Mar 2006
    zone 6a
    Here is a link to 10 dessert recipes for Keto:

    "All right. They're on our left; they're on our right, they're in front of us, they're behind us. . .they can't get away this time."

  6. #6
    Join Date
    Aug 2010
    The Last Frontier
    This is 100% Keto...delicious if a bit time consuming.

    1 10# or so pork belly
    1-2 T liquid smoke

    Spread the liquid smoke all over the fat side of the pork belly. Place on rack on large pan and roast in slow oven (250-280 degrees) uncovered. After two hours, drain the rendered lard (we strain and save it), and turn the pork over. Return to oven. Repeat hourly until meat thermometer registers 200 degrees - takes 5 to 8 hours depending on the cut.

    Cool, and refrigerate overnight.

    This can be eaten as is but we take it one step further:

    Slice about 1.5" along one edge, and bring close to room temperature (returning the rest to the fridge). Bring hot oil in deep fryer to 375 degrees (we use peanut oil). While oil heats, cut the pork belly ribbon crosswise into approximate cubes. When oil is ready, place 4 or 5 cubes into fryer basket and lower into hot oil. I generally let it go about a minute before I gently shake and roll the pieces. Cook time runs 3 minutes or a bit have to go by color and texture. The meat is cooked, this just makes a good thing great. Remove basket and drain, then place meat on paper towels and sprinkle with kosher salt if desired.

    Yes it's high-fat as keto is, and very, very worth the effort.
    All that is gold does not glitter....

  7. #7
    Join Date
    Jun 2001
    Over there
    I made the cornbread today and it was really god. However, next time I make it, I will add 1 TBS of Swerve. Cornbread usually has a slight sweet taste to it whereas the above recipe doesn't. It tasted very close to the real thing and mine turned out just like the picture.

  8. #8
    Join Date
    Jun 2001
    Over there
    I'm going to make this today - Kentucky Butter Cake. I've been craving for something like a spice cake. I will use this butter cake recipe and add in 1 tbs of pumpkin pie spice. I have made this cake several times and it's very good! I put the leftovers in the frig in aluminum foil. A slice in the morning with coffee sounds good!

  9. #9
    Join Date
    Jun 2001
    Over there
    I really miss eating cinnamon rolls, french toast, etc. This is another recipe I'm going to try and only 3 net carbs per serving. I'm a fan of cinnamon!

    Cinnamon Cream Cheese Squares
    by Leeann Mullen Teagno
    Cut the Wheat, Ditch the Sugar


    2 C almond flour
    2 T coconut flour
    3 T sweetener (I used Swerve)
    6 T butter, slightly softened
    6 egg whites, whipped until stiff (about 5 minutes)
    1/4 tsp. salt
    1 tsp. baking powder
    1 tsp. xanthan gum II get it at WalMart, but Bob's Red Mill makes it too)


    12 oz. cream cheese (1 ½ bricks), at room temperature
    3/4 C sweetener (I used Swerve)
    2 tsp. vanilla extract

    1 tsp. ground cinnamon and 1/3 C sweetener (I used Swerve), mixed together
    3 T melted butter


    1. Preheat oven to 375 degrees and grease an 8x8 or 9x9 square cake pan.
    2. In a large bowl, whisk together crust ingredients almond flour, coconut flour, sweetener, salt, baking powder and xanthan gum until evenly mixed.
    3. Cut in butter by adding it in small chunks and using a pastry cutter to make a fine, crumbly meal out of it. There will be small chunks of butter remaining, but no large chunks should be visible.
    4. Fold in egg whites by hand. You will lose much of the volume from the egg whites, but fold slowly and carefully. The resulting batter should be evenly mixed and somewhat fluffy in texture.
    5. Place half the crust dough into the center of the greased baking dish and use a spatula to carefully and evenly distribute it throughout the bottom of the dish.
    6. Par-bake the bottom crust for 10 minutes or until it begins to slightly firm up. While you wait, prepare your filling.
    7. To prepare the filling, combine room temperature cream cheese with sweetener and vanilla extract. Stir or whisk well until it is all combined and smooth.
    8. Remove the par-baked crust from the oven and allow to cool for about five minutes.
    9. Spread the cream cheese mixture evenly over the top of the par-baked crust.
    10. Carefully spread the remaining crust mixture over the top of the cream cheese layer. To avoid mixing the cream cheese in with the top crust layer, I recommend applying the top crust in small dollops all over and then smoothing them together as opposed to doing one large dollop in the middle of the dish. This will prevent the cheese from mixing into the top crust.
    11. Smooth the top crust and sprinkle it evenly with all of the cinnamon and sweetener mixture.
    12. Carefully pour the melted butter over the top, taking care to drizzle it all over so that it doesn’t all settle in one place.
    13. Bake the dish on the middle rack for 30-40 minutes or until the top is deep golden brown and caramelized and firm to the touch.
    14. Allow to cool for at least 20 minutes before slicing, or let sit over night. The squares are delicious warm or at room temperature.
    15. Slice into 12 squares and enjoy.

    Nutritional Information
    Squares contain 3g net carbs per serving (1/12th of recipe).

  10. #10
    Join Date
    Aug 2010
    The Last Frontier
    Bardou I can't wait to try the Kentucky Butter Cake! I have been on Keto a while (it really works for me), but have not explored any of the cake/bread options. This one may just make the list though
    All that is gold does not glitter....

  11. #11
    Join Date
    Mar 2006
    zone 6a
    I posted this in another thread but it belongs here.

    How to get the texture of keto bread that you want and what each wheat alternative flour will produce:
    RT 10 min

    "All right. They're on our left; they're on our right, they're in front of us, they're behind us. . .they can't get away this time."

  12. #12
    Join Date
    Mar 2006
    zone 6a
    My bf wants crackers and will miss them on the keto method, so I looked up a recipe-I've not tried it but will and will give you my results. I'm looking for something that will not break when using a dip.
    RT 4 min.

    I'd like cracked pepper and a sprinkling of parmesan and/or onion powder on these.

    "All right. They're on our left; they're on our right, they're in front of us, they're behind us. . .they can't get away this time."

  13. #13
    Join Date
    Mar 2006
    zone 6a
    Here is what looks like a good recipe, some folks were wanting a more crisp cracker and suggested the crackers be put into a dehydrator or back into the oven after cooling to make them crisper. I'm wondering if adding an egg or two wouldn't help crisp them up?
    RT 5 min

    "All right. They're on our left; they're on our right, they're in front of us, they're behind us. . .they can't get away this time."

  14. #14
    Join Date
    Sep 2012
    Pound of thinly sliced beef.

    Marinate > 30 mins in:
    5 cloves chopped garlic
    1/4 C. soy sauce
    1/4 C. Apple cider vinegar

    Fry meat without marinate in olive oil til brown on both sides.


  15. #15
    Join Date
    Jan 2009
    Where hiking boots go to die
    Fast Chicken soup

    Left over chicken (cooked). Tyson frozen cooked chicken strips also works for us.
    frozen mixed veggies (No corn or potatoes) The kind that come in 1/2 inch squares.
    home made chicken broth

    Dump as much veggies as desired (at least 2 to 4 cups) into a pot. Add maybe a pint of broth (less if salted). Add chicken. Cover with water and bring to boil. Season to taste.
    Patriotism is supporting your country all the time, and your government when it deserves it. - Mark Twain

  16. #16
    Join Date
    Jun 2001
    Over there
    Chocolate Peanut Butter Fudge (it's raining out, so what's better than making a batch of fudge?)

    READY IN: 10mins SERVES: 64*
    YIELD: 64 pieces UNITS: US

    1 cup butter
    8 ounces cream cheese
    1 cup peanut butter
    1⁄4 cup cocoa powder
    1⁄2 cup Splenda granular (I'm using Swerve)
    1⁄2 teaspoon vanilla


    Put first 3 ingredients in a microwave safe bowl, and microwave until butter is melted.
    Whisk together until well combined.
    Add remaining ingredients and whisk until smooth.
    Pour into a foil-lined 8x8 pan, and refrigerate until set.
    Cut into 64 one-inch pieces.

    Nutritional info at the link above.

    *I've never been able to get 64 pieces of anything that I make from a recipe. Even some cake recipes says 16 servings but I end up with maybe 10 and that's stretching it. Kinda like servings on the side of a cereal box. 1/4 cup of cereal per serving. REALLY? DH could eat 1/2 a box in one sitting, and he's slim.

  17. #17
    Join Date
    Jan 2012
    FEMA Region 6
    This is a snack idea that we've been using. Sounds awful, but if you like pickles, it's fabulous!

    Ham lunch meat
    Whipped cream cheese
    Baby dill pickles
    Spicy mustard (optional, but I think it makes them over the top)

    Spread a thin layer of cream cheese on the ham slice, dry off dill pickles on paper towel & place on one end of the ham. Squirt a line of spicy mustard. Roll up the pickle in the ham.

    Hubby eats these as a snack, but I could easily make a meal out of them.

  18. #18
    Join Date
    Jun 2018
    Not a recipe, but I didn't know where else to ask it.

    I've been on the keto diet for several months, and I've lost a great deal of weight. NOW, I'm craving sweets something awful! I came across those Atkin's meal and snack bars at the grocery store. I was wondering if those would be ok to have along with sticking to the keto for such times when I have that sweet craving? They're chocolate bars. The meal bars that I was looking at had 16 grams/protein, 3 grams/ carbs, 2 grams/sugar, and 12grams/fiber. These look like Reese's Peanut Butter Cup bars, which is one of my favorite candy treats!

  19. #19
    Join Date
    Dec 2007
    NE Arkansas
    SouthernBreeze, please check the sweetener they use. I was eating them as my something sweet and my blood sugar went up because of them. If you're not diabetic they shouldn't be a problem, but if you are, be careful.

  20. #20
    Join Date
    Jun 2018
    Quote Originally Posted by catskinner View Post
    SouthernBreeze, please check the sweetener they use. I was eating them as my something sweet and my blood sugar went up because of them. If you're not diabetic they shouldn't be a problem, but if you are, be careful.
    Thanks! That's great! I'm not diabetic, so I should be good to go. I'm not planning to make these bars a big part of my diet. I just thought they would be nice from time to time to combat the sweet cravings. I make homemade sweets for DH, but it's a bore to not be able to have any of them.

  21. #21
    Join Date
    Sep 2005
    I have been doing Keto since November. I didnt know this was here. Some great recipes.
    Some Americans are asking what to do with Trump. Here’s an idea. What would you have done if it was Obama? Do that.

  22. #22
    Join Date
    Dec 2007
    NE Arkansas
    This is my go to Keto recipe when I want something sweet. The recipe is for Cream Cheese Pancakes from The website belongs to Melissa Sevigny and I have her cookbook. I want to be sure to give her credit because she has so many amazing recipes.

    Cream Cheese Pancakes

    2 oz. cream cheese
    2 eggs
    1tsp granulated sugar substitute
    1/2 tsp cinnamon


    1. Put all ingredients in a blender or magic bullet. Blend until smooth.
    2. Let rest 2 minutes so the bubbles can settle.
    3. Pour 1/4 of the batter into a hot pan greased with butter.
    4. Cook 2 minutes until golden, flip and cook 1 minute on the other side.
    5. Repeat with the rest of the batter.
    6. Serve with sugar free syrup and fresh berries.

    3g net carbs 344 calories 17g protein 29g fat

    These are not thick and fluffy like regular pancakes. More like a crepe. I have it with Smuckers SF syrup and bacon.

  23. #23
    You can also make pizza dough (and a lot of other recipes) using "fat head dough". I like to make mine using coconut flour since that's easier--and cheaper--than using almond flour. The following recipe is from this website:
    Coconut Flour Pizza Crust
    This coconut flour pizza crust is the best gluten-free pizza crust I’ve ever tried. It’s soft and tasty, and sturdy enough to hold with your hands!
    Prep Time
    10 mins
    Cook Time
    20 mins
    Total Time
    30 mins
    Servings: 2 (8-inch) pizzasCalories: 496kcal
    Olive oil spray for pans
    4 large eggs
    2 tablespoons water
    1 teaspoon garlic powder
    1 teaspoon onion powder
    1 teaspoon dried oregano
    1/4 cup coconut flour
    6 tablespoons grated parmesan cheese (1 oz)
    1/2 cup marinara sauce
    1 cup shredded part-skim mozzarella (4 oz)
    Preheat oven to 400 degrees F.
    Line two pizza pans with parchment paper and spray the paper with olive oil. You can also make these pizzas side by side on a single, large baking sheet.
    In a large bowl, whisk the eggs with the water, garlic powder, onion powder and dried oregano.
    Measure out the coconut flour, breaking up any lumps with your hands. Stir the coconut flour into the egg mixture, mixing until smooth.
    Stir in the Parmesan cheese.
    Allow the mixture to rest and thicken for a couple of minutes. This will allow the coconut flour to soak up the liquid.
    Using a rubber spatula, transfer half of the mixture onto each of the prepared pans. Use a spatula to spread it out evenly into an 8-inch circle.
    Bake the pizzas until set and the edges are beginning to brown, about 15 minutes. The crust will still be light at this point, and that’s OK.
    Remove the pizzas from the oven and switch the oven to broil. Position the top oven rack 6 inches below flame.
    Spread each pizza with half the pizza sauce, sprinkle with half the shredded mozzarella, and add any other toppings you like (I used Applegate’s pepperoni).
    Broil each pizza until cheese is melted and crust is golden-brown, 2-3 minutes.
    Nutrition info is approximate. It is calculated using the recipe calculator, and the carb count excludes sugar alcohols. Please read the disclaimers in our Terms of Use carefully before using any of our recipes. Recommended and linked products are not guaranteed to be gluten-free. Please verify they are before using.
    Nutrition Facts
    Coconut Flour Pizza Crust
    Amount Per Serving (1 pizza)
    Calories 496Calories from Fat 297
    % Daily Value*
    Fat 33g51%
    Saturated Fat 15g94%
    Sodium 885mg38%
    Carbohydrates 13g4%
    Fiber 5g21%
    Sugar 14g16%
    Protein 35g70%
    * Percent Daily Values are based on a 2000 calorie diet.

    There's also an almond flour version.

    2 cup Blanched almond flour
    2 tbsp Coconut oil (measured solid, then melted; can also use butter or ghee*)
    2 large Egg
    1/2 tsp Sea salt

    Preheat the oven to 350 degrees F (177 degrees C). Line a baking sheet with parchment paper.

    Mix all the ingredients together until a dough forms (you can use a food processor or just mix well manually).
    Compact the dough into a ball. Place between two pieces of parchment paper and roll out to 1/4 in (.6 cm) thick.

    Remove the top piece of parchment paper. Transfer the crust on the parchment paper to a pizza pan. Poke a few times with a toothpick to prevent bubbling.
    Bake for 15-20 minutes, until golden.

    To finish making pizza with this crust, top with desired toppings, then return to the oven for 10-15 minutes, until cheese is bubbling and edges are crispy.
    Use butter or ghee instead of coconut oil if you are sensitive to the flavor of coconut oil. Refined coconut oil is another option that should be flavorless.
    Serving size: 1 slice, or 1/8 of entire recipe

    Nutrition Facts
    Amount per serving. Serving size in recipe notes above.
    Total Carbs6g
    Net Carbs3g

  24. #24
    Join Date
    Dec 2007
    NE Arkansas
    Another one of my favorites from Mellissa Sevigny is 10 Minute No Chop Keto Chili. This is super easy and quick to make. I make a double batch and make up my own TV dinners by freezing it. It's even better after it's been in the freezer for a bit.

    10 Minute No Chop Keto Chili

    1lb. lean ground beef (or turkey)
    1tsp ground cumin
    1tsp ground coriander
    1/2 tsp ground cayenne (optional)
    1/2tsp garlic powder
    1/2 cup prepared salsa (I use Pace Mild)
    salt and pepper to taste

    1. In a medium saucepan, combine the meat and all of the spices.
    2. Cook over medium heat for about 5 minutes.
    3. When the meat is cooked through, add your salsa.
    4. Simmer for 5 minutes.

    Serving size 3/4 cup 2g carbs 229 calories 33g protein 9g fat

    I sub paprika for the cayenne, and use medium salsa. I top it with a little cheddar cheese and a spoonful of sour cream. Also great with pork skins to add some crunch.

  25. #25
    Join Date
    May 2004
    These are a few that I've tried that I actually like.
    I don't like complicated, or ingredients that are near impossible to find.

    1. Banana pancakes
    Mash one banana and mix in two eggs.
    Fry 'em in a pan on the stove top.

    2. Cheesy Cauliflower
    • 1 fresh cauliflower head, or the equivalent amount of frozen cauliflower)
    • 1 lb (500 g) frozen broccoli (or fresh)
    • 8 oz. (200 g) cream cheese
    • 1½ cups (300 ml) heavy whipping cream
    • 1½ cups (400 ml) shredded cheese (Personally, I use 3 cups cheese)
    • 2 oz. (50 g) butter
    • 1 – 2 teaspoons garlic powder
    • Salt and pepper

    1. Set the oven to 350°F (180°C).
    2. Boil the frozen broccoli according to the instructions on the package.
    3. When done, strain and discard the water, and add cream cheese, heavy whipping cream, salt, pepper and garlic powder.
    4. Mix with a hand blender until smooth.
    5. Grease a baking dish with butter and let the rest of the butter stay on the bottom of the baking dish.
    6. Cut the cauliflower into small florets and place in the baking dish.
    7. Pour the sauce over the florets, add shredded cheese and let bake in oven for 40 minutes or until the cauliflower is fork tender and the top is golden brown.

    You can also use pepperjack and add bacon for some variety

    3. Creamy Broccoli and leek soup
    • 1 big leek
    • 10 oz. (300 g) broccoli
    • 8 oz. (225 g) cream cheese
    • 3 cups (750 ml) water
    • 3 oz. (85 g) butter or olive oil
    • 1 handful fresh basil
    • ½ garlic clove
    • Salt and pepper

    • Rinse the leek thoroughly and chop finely, both the green and the white parts. Cut off the core of the broccoli and slice thinly. Divide the rest of the broccoli into smaller florets and put aside.
    • Place the leek and the sliced broccoli core in a pot and cover with water. Salt and bring to a boil for a few minutes on high heat. Add the florets. Lower the heat and boil for a few minutes, just enough to retain a somewhat firm texture, no longer than this.
    • Add cream cheese, butter or olive oil, freshly ground black pepper, basil and blend with a hand blender until desired consistency.
    • Add more liquid if you want – water or heavy cream. Serve with egg muffins or cheese chips.

    4. Fat Head Pizza
    • 1 3/4 cups pre shredded/grated cheese. Mozzarella is the best or Edam/mild cheese (for the crust). Extra cheese will be needed if you want to add it as a topping.
    • 3/4 cups almond meal/flour
    • 2 tbsp cream cheese
    • 1 egg
    • Great Value brand Pizza Sauce (Wal-Mart Brand) (contains less sugar)
    • Dried rosemary, Salt, Garlic Salt, Garlic Powder, or other herbs to taste (Optional)
    • Your choice of toppings such as pepperoni, peppers, cherry tomatoes, olives, ground/mince beef, mushrooms, herbs etc
    1. Mix the shredded/grated cheese and almond flour/meal in a microwaveable bowl. Add the cream cheese. Microwave on HIGH for 1 minute.
    2. Stir then microwave on HIGH for another 30 seconds.
    3. Add the egg, salt, rosemary and any other flavorings, mix gently.
    4. Place in between 2 pieces of baking parchment/paper and roll into a circular pizza shape Remove the top baking paper/parchment. If the mixture hardens and becomes difficult to work with, pop it back in the microwave for 10-20 seconds to soften again but not too long or you will cook the egg.
    5. Make fork holes all over the pizza base to ensure it cooks evenly.
    6. Slide the baking paper/parchment with the pizza base, on a baking tray (cookie tray) or pizza stone, and bake at 425F for 12-15 minutes, or until brown.
    7. To make the base really crispy and sturdy, flip the pizza over (onto baking paper/parchment) once the top has browned.
    8. Once cooked, remove from the oven and add all the toppings you like. Make sure any meat is already cooked as this time it goes back into the oven just to heat up the toppings and melt the cheese. Bake again at 425F for 5 minutes.
    Recipe Notes
    Fat Head pastry can also be made by replacing the almond meal/flour with 1/4 cup (4 tbsp) coconut flour.
    You can leave out the egg for a crispier crust

    5. Blueberry Bread w/ Lemon Glaze
    • 2 cups blanched almond flour
    • 1 teaspoon baking soda
    • ½ teaspoon salt
    • Ό cup coconut milk, full fat
    • 2 eggs, room temperature
    • 3 tablespoon raw honey
    • 2 teaspoon vanilla extract
    • ½ cup coconut oil, melted
    • 2 teaspoons lemon zest
    • Ύ cup fresh blueberries
    Lemon Glaze:
    • ½ tablespoon fresh lemon juice
    • Ό teaspoon raw honey
    1. in a large bowl, mix together the almond flour, baking soda and salt
    2. in a separate bowl whisk the coconut milk with the eggs, honey, vanilla, coconut oil and lemon zest, then add the fresh blueberries
    3. using a rubber spatula, gently mix wet and dry ingredients to form a batter being careful not to over mix or the batter will get oily and dense.
    4. spoon the batter into an 8½” x 4½” medium loaf pan lined with parchment paper
    5. bake at 350°F until a toothpick inserted into the center comes out clean, approximately 40 minutes
    6. poke a few small holes across the top of the bread with a toothpick and brush on the lemon glaze
    7. set the pan over a wire rack to cool.
    Lemon Glaze:
    1. whisk together the fresh lemon juice and honey

    6. Berry Ice Cream
    Before making this, chill a bowl in the freezer for about 30 minutes.
    • Put half a cup of frozen fruit of your choice into the
    • Pour eight tablespoons of coconut or heavy cream on
    • Mix using a spoon.
    When you include the fruit, the cream becomes solid – and thus makes a frozen yogurt low in carbs. You can add a little bit of cinnamon, vanilla, or a few of drops of stevia to make it sweeter.

    7. Chocolate Mousse
    I fill a small bowl with canned whipped cream, and add a teaspoon of unsweetened cocoa or cacao. Mix and eat.

    8. Hamburger Patties w/ Creamy Tomato Sauce
    • 1½ lbs (700 g) ground beef
    • 1 egg
    • 3 oz. (75 g) feta cheese
    • 1 teaspoon salt
    • 1 pinch black pepper
    • 2 oz. (50 g) parsley, finely chopped
    • 1 tablespoon olive oil
    • 1 tablespoon butter
    • 5 fl. oz. (150 ml) heavy whipping cream
    • 2 oz. (50 g) parsley, coarsely chopped
    • 1 tablespoon tomato paste
    • Salt and pepper

    1. Mix the ingredients and form 8 oblong patties.
    2. Fry on medium high with both butter and olive oil for at least 10 minutes or until the patties have turned a nice color.
    3. Pour the tomato paste and the whipping cream into the pan when the patties are almost done. Stir and let the cream boil together.
    4. Add parsley at the time of serving.
    Serves well with cabbage

    9. Keto Peanut Butter Fudge
    • 1cup natural peanut butter or any nut/seed butter (Total 32 carbs with Peter Pan Honey Roast)
    • 1/2 cup coconut oil
    • 6 tablespoons cocoa powder or cacao
    • 2 tablespoons butter
    1. Add all ingredients to mixer and mix until just combined.
    2. Scoop mixture into a parchment paper lined dish or into silicon molds.
    3. The size of the dish will affect the thickness of the fudge so use a smaller pan/container if you want thick chunks and larger pan for thin fudge.
    4. Top with sliced almonds, unsweetened shredded coconut, or whatever else you'd like.
    5. Freeze for 30-60 minutes (or until firm).
    6. Remove from freezer and cut fudge into squares of whatever size you'd like.
    7. Refrigerate until ready to eat.

    Add your favorite nuts if that's to your liking.

    10. Strawberry Cheesecake Fat bombs
    Strawberry Cheesecake Fat Bombs
    • 1/2 cup = 120 ml = 2.5 oz = 70 g strawberries, fresh or frozen
    • 3/4 cup = 180 ml = 5.3 oz = 150 g cream cheese, softened
    • 1/4 cup = 60 ml = 2 oz = 60 g butter or coconut oil, softened
    • 2 tablespoons = 0.7 oz = 20 g powdered erythritol OR 10–15 drops liquid stevia
    • 1 vanilla bean OR 1/2–1 tablespoon vanilla extract
    1. Place the cream cheese and butter (or coconut oil) cut into small pieces in to a mixing bowl. Leave at room temperature for 30–60 minutes until softened. Make sure the butter is softened, otherwise it will be difficult to mix and achieve a smooth texture. Do not microwave the butter – the mixture needs to stay firm.
    2. Meanwhile, wash the strawberries and remove the green parts. Place them into a bowl and mash using a fork or place in a blender for a smooth texture.
    3. Add the powdered erythritol (or stevia), vanilla extract and mix well. Before you mix the strawberries with the remaining ingredients, make sure they have reached room temperature.
    4. Add to the bowl with softened butter and cream cheese.
    5. Use a hand whisk or food processor and mix until well combined.
    6. Spoon the mixture into small muffin silicon molds or candy molds. Place in the freezer for about 2 hours or until set.
    7. When done, unmold the fat bombs and place into a container. Keep in the freezer and enjoy any time!


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