Recipes

If you’re looking for an easy blueberry pancake recipe to indulge in without feeling guilty, then this is the perfect pancake recipe for you. It is sugar-free, gluten-free and keto-friendly.

These low carb blueberry pancakes are light, fluffy, and absolutely delicious!

This classic breakfast recipe is the perfect way to start your day off.  It is super easy to make from scratch using simple ingredients.

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• 1/2 cup almond flour
• 1 tsp baking powder
• 1/4 cup cream cheese
• 1-2 tbsp granulated erythritol sweetener of choice
• 2 large eggs separated
• 1/4 cup hazelnut milk
• 1/4 cup blueberries fresh or frozen

• Separate egg whites from yolks and place them in two different bowls.
• In the bowl containing the egg yolks, add in all the wet ingredients and mix well. Then add in the dry ingredients and mix until well incorporated. Do not mix in the blueberries yet.
• In the other bowl containing the egg whites, beat on high speed until peaks are formed.
• Pour the egg whites into the pancake batter along with the blueberries and gently fold with a spatula until mixed well. It’s important not to overmix the batter at this point.
• Let your batter sit for 5-10 minutes to allow to thicken.
• Preheat a large non-stick pan over low-medium heat and drizzle olive oil. Use butter if you don’t have any oil.
• Gently pour pancake batter by large spoonfuls onto the skillet. Cook until bubbles form and edges are dry which takes about 3-4 minutes. Flip then cook for another 2-3 minutes. Repeat until batter is finished.
• Serve and enjoy with butter and keto-friendly maple syrup.

Net carbs: 2g per serving.

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Today, we will show you how to make a rich and creamy avocado chocolate pudding that is super low in carbs, sugar-free and full of nutrients.

This recipe is so close to the classic chocolate pudding, you won’t be able to tell the difference. In fact, our version may even taste better!

Instead of using whipping cream and eggs, this recipe uses avocado to get the same creamy texture.

Once it’s made you won’t be able to taste the avocados. The chocolate completely overpowers the taste, but the texture and creaminess of the avocado work perfectly with this dessert.

Print Pin Keyword gluten free, Keto, sugar free

• 1 ½ whole Avocados medium size
• 1/3 cup Coconut Milk
• 1 tsp Vanilla Extract
• ¼ cup Cocoa Powder unsweetened
• 1 tbsp Lakanto Monkfruit natural sweetener

• Place all the ingredients into a food processor or blender and blend until smooth and creamy consistency. If you don’t have a food processor, you can use a hand mixer.
• Serve in a ramekin or small mug and enjoy!

Only 5g net carbs per serving!

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Looking for a delicious, sweet and creamy ice cream recipe that will satisfy your cravings while sticking to the keto diet?

This keto vanilla ice cream recipe is one of our favorite keto desserts.

It does come out in a soft-serve consistency but firms up nicely after freezing for a few hours. Best kept in the freezer overnight for a nice hard scoop like regular ice cream.

This homemade low carb ice cream is so easy to make there’s no way you can mess it up!

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• 6 whole eggs
• 2 cups almond milk unsweetened
• 2 cups heavy whipping cream
• 1/2 tsp gelatin
• 3/4 cup monkfruit sweetener
• 1 tbsp vanilla extract pure
• pinch of salt

• In a mixing bowl, add the eggs, almond milk, heavy whipping cream, gelatin, monkfuit sweetener and salt. Whisk and mix.
• Prepare a large bowl filled with ice, sit another bowl on top of that bowl with a mesh strainer sitting on top.
• Heat up a sauce pan on LOW heat and pour in the mixture. Constantly whisk while gradually turning up the heat to MEDIUM. This process should take about one minute or until mixture is thickened. The goal is to slightly cook the eggs so they aren’t raw but at the same time you don’t want to over cook them.
• Take the saucepan off the heat and pour the mixture through the mesh strainer and into the bowl underneath. Work at it with a large spoon so that it is completely drained through.
• Cover mixture and refrigerate for 3-4 hours. Take out once chilled.
• Then add the vanilla extract and mix in well.
• Now it’s time to pour mixture into your ice cream maker. Follow the directions according to the manufacturer’s instruction manual.
• Once completed, pour into a container and freeze for an additional 3 hours for a firmer ice cream texture. For best results freeze overnight.

Equipment Needed:

• Ice Cream Maker
• Mesh Strainer
• Sauce Pan

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No need to miss out on one of our favorite carbohydrate food (bread) while on keto.

In this post, we will show you how to make the perfect low carb bread that is soft, fluffy and absolutely delicious.

We have tried many keto bread recipes on the internet and through trial and error, have finally come up with our own recipe to what we believe is the best.

This keto bread is so good you’ll forget it’s even keto!

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• 1.5 cup almond flour
• 4 large eggs separated
• 4 Tbsp butter melted
• 3 tsp baking powder
• 1/4 tsp cream of tartar
• 1 pinch salt
• 2 Tbsp erythritol
• 1 packet rapid rise yeast
• 1/2 Tbsp psyllium husk powder
• 2 tsp apple cider vinegar

• Separate the egg whites from the yolks. Add cream of tartar to the whites and whisk until peaks are formed.
• In a food processor, combine 1/2 of the beaten egg whites, melted butter, almond flour, yeast, apple cider vinegar, psyllium husk powder, baking powder, salt and erythritol.  mix until well incorporated.
• Pour in the remaining 1/2 of egg yolks and gently process until you get a lumpy thick dough. Important – do not overmix!
• Pour dough into a prepared buttered loaf pan. Smooth out the top surface with a spatula. (optional – sprinkle sesame seeds on top)
• Place in oven and bake for 30 minutes.
• Bring the oven-baked bread out of the oven and let it cool for about 20 minutes.

Top and spread with our delicious homemade keto jam.

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There’s nothing like a smoky backyard BBQ cook-up. But what good is a BBQ without a delicious BBQ sauce, especially while on a low carb/keto diet?

Here’s a quick and easy keto barbecue sauce recipe that is essential for any outdoor cooking.

This homemade barbecue sauce is so good, it puts all the store-bought sauces to shame. It is sugar-free, low carb, and keto-friendly!

Yes, you can still eat clean and enjoy a lovely home-cooked BBQ without sacrificing flavor.

Whip up this homemade low carb bbq sauce in just a few minutes, with no cooking required. You can’t much easier than that!

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• ½ cup sugar-free ketchup
• 3 tbsp granulated sugar substitute
• 1 tbsp apple cider vinegar
• ½ tbsp worcestershire sauce
• ½ tsp garlic powder
• ¼ tsp chipotle powder
• ¼ tsp paprika powder
• ½ tsp sea salt

• 2 tsp liquid smoke (for extra smokey flavor)

• In a mixing bowl, add all the ingredients and whisk thoroughly until sugar substitute dissolves. This could take a few minutes.
• Ready to serve and slather on your favorite grilled meats!

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We all need scrumptious ginger cookies this time of year, so today we are going to show you how to make healthy gingersnaps that are packed with nutrient-rich ingredients and free of any gluten, grains or refined sugars.

This recipe makes thick, chewy and soft ginger cookies that are very low in carbs and sugar-free!

Print Pin Keyword gluten free, low carb, sugar free

• 1.5 cup almond flour
• 3/4 cup butter melted
• 3/4 cup lakanto monkfruit natural sweetener of choice
• 1 egg
• 1 tsp baking powder
• pinch of salt
• 1/2 tsp ground ginger
• 1/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/8 tsp ground cloves
• 1/2 tsp vanilla extract

• In a large bowl, mix together all the dry ingredients.
• In a separate bowl, mix all the wet ingredients (butter, vanilla extract, egg)
• Add the dry ingredients to the wet ingredients and use a spatula to mix until you get a dough-like texture with slightly stiff peaks. Do not over mix.
• Cover and freeze dough for about 30-40 minutes.
• Preheat oven to 350°F and line a cookie sheet with parchment paper.
• Use a spoon to measure each cookie dough into about 8 balls. Place them apart by a couple inches of each other, then use your spatula to flatten each cookie, or just use your palm. 
• Bake in the oven for 10-15 minutes or until golden brown.

Each cookie contains only 1g net carb.

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Who doesn’t love bagels? These gluten-free low carb bagels are shockingly tasty and give you that wonderful bread taste you crave, while sticking to your low carb or diet!

This recipe is so easy to make, it requires simple ingredients that can be found in most low carb kitchens!

These homemade keto bagels have the most amazing chewy crust, and a light airy inside. Perfect for when you’re craving a bready taste. Keto bagels are so good, you’ll forget they’re even low carb!

How To Make Low Carb Bagels

Just a few simple ingredients needed to make these savoury, cheesy low carb, gluten-free bagels. Ready to spread with a thick layer of cream cheese for a quick breakfast or snack!

Ingredients Need To Make Keto Bagels

• Mozzarella cheese
• Cream cheese
• Almond flour
• Baking powder
• Eggs

Print Pin The EASIEST low carb keto bagels with just a handful of ingredients and ready in 20 minutes!  Keyword gluten free, Keto, low carb, sugar free

• 2.5 cups Mozzarella Cheese
• 2 oz Cream Cheese full fat
• 1.5 cups Almond Flour
• 1.5 tbsp Baking Powder
• 2 Eggs

• Poppy Seeds
• Sesame Seeds
• Everything Bagels seasoning

• In a large microwavable bowl add in the mozzarella cheese and cream cheese. Microwave for 1 minute. Mix together. Then microwave for an additional 1 minute.
• In a large mixing bowl add in the almond flour and baking powder and mix well. Crack in the eggs and get them mixing to be well incorporated.
• Pour in the melted mozzarella and cream cheese mixture and mix well together with a hand mixer to form a dough-like texture.
• Use cooking spray to grease up a 6-cavity donut tray. Spread the dough evenly throughout all 6 bagels. If you’re going to use your hands, make sure you grease them up first with oil. 
• Drizzle the top with olive oil and sprinkle poppy seeds, sesame seeds or Everything Bagels seasoning over the top of each bagel generously.
• Heat up the oven to 400F cook the bagels for about 18 minutes, or until golden brown.

To form perfect bagels you will need a 6-cavity donut tray. Each bagel contains about 5g net carbs.

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If you’re on a low carb or keto diet, then you know it can be difficult avoiding those ever so tempting sweet snacks that you used to love.

Thankfully, we have the perfect keto brownie recipe just for you to satisfy those sweet cravings and are also low carb and sugar-free.

The Perfect Chocolate Keto Brownies Recipe

These may be the best low carb, keto chocolate brownies you’ll ever eat. They’re gooey, chocolaty, super fudgy, and tastes like the real deal. They live up to every expectation you think a brownie should be!

At only 1.07g net carbs per serving (recipe yields 16 servings), these chocolate brownies will satisfy your sweet tooth without compromising your diet.

The Key To Making Moist Fudgy Keto Brownies

When it comes to making moist, chewy and fudgy brownies, the quality of chocolate you use makes a world of difference. In this recipe, we use a combination of cocoa powder and dark chocolate to get the perfect texture and taste. Quality really matters here, so I suggest you use Valrhona Cocoa Powder and Lily’s Dark Chocolate Chips, but anything above 85% dark baking chocolate should work.

Keto Brownies with Almond Flour?

No regular flour needed you say? Well, there’s no better substitute than almond flour when it comes to making low carb desserts. To achieve the best texture for keto fudge brownies, use blanched almond flour. Best of all, it is highly nutritious, flourless and gluten-free. Another alternative you can use is coconut flour, however after testing both, I found that almond flour is the better option.

Best Sweetener for Low Carb Brownies

There are various keto sweeteners to choose from and this comes down to your own preference. To keep things simple, I like to use Powdered Swerve or Lakanto Monkfruit. Any kind of erythritol sweetener will work. If you’re using granulated form, just make sure to blend it in a bullet until powdered.

How To Bake Keto Brownies (Important Rules)

Rule number one (and most important): do not over-bake! Timing is everything when baking these brownies. Baked inside the oven for too long and they will come out dry and crumbly. The best way to know when they are ready is to insert a toothpick in the center to check if it’s moist, but not too wet.

Consider refrigerating the brownie batter! Refrigerating the brownie batter for a few hours (even up to 24 hours) helps to blend the flavors and gives the brownies a more rich taste. If that’s not possible, don’t sweat it!

Print Pin These low carb brownies are rich, decadent and super fudgy! The perfect keto dessert for chocolate lovers.

• 1/2 cup almond flour
• 1/2 tsp pure vanilla extract
• 1/4 cup cocoa powder unsweetened
• 1/2 tsp baking powder
• 2 oz dark chocolate chips
• 2 large eggs
• 130 g unsalted butter
• 1/2 tsp sea salt
• 3/4 cup powdered erythritol

• Grease an 8×8 inch baking dish lined with parchment paper with some butter.
• In a large mixing bowl, melt the butter and dark chocolate chips in a microwave for approximately 30 seconds or until fully melted. Then add the eggs and beat well with a mixer for 1-2 minutes until fully incorporated. Add the vanilla extract, then whisk some more.
• In a separate mixing bowl, whisk the almond flour, cocoa powder, sea salt, baking powder and powdered erythritol. Mix well until fully incorporated.
• Pour the melted chocolate mixture in with the dry mixture. Mix thoroughly until batter is consistent.
• Transfer the chocolate batter into the baking dish. then gently shake the dish to evenly distribute and remove any air. Or use a spatula to even out.
• Place in the preheated oven and cook for 18-20 minutes. Use a tooth pick to insert in the middle. If it comes out moist then it is ready. Cooking times may vary from oven to oven so it’s best to check from minute 15.
• When done, place on a cooling rack and let it cool for at least 45 minutes.  Refrigerate to speed up the cooling process if necessary.
• Run a knife along the sides of the dish then cut into even squares. Serve and enjoy!

Optional: To make a chocolate drizzle, melt – In a microwavable bowl, add 1/4 cup dark chocolate chips with 1 tsp of coconut oil. Microwave in increments of 15 seconds, until melted. Stir well then drizzle on top of cooked brownie.

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You will love this delicious low carb caramel frappe that tastes just like the one at Starbucks but without the loaded carbs and sugars.

This sugar-free frappuccino is rich, sweet, and creamy! It will satisfy your craving on a hot summer day.

Here is a SERIOUSLY good keto Frappuccino copycat recipe you will absolutely love!

How To Make Keto Caramel Frappuccino

In this post we will show you how to make an amazing keto caramel frappuccino recipe that is refreshing, creamy and tastes just like the one at Starbucks. It is blended to perfection and only takes 5 minutes to make.

What Ingredients You Will Need

• Almond milk (unsweetened)
• Ice cubes
• Heavy whipping cream
• Sugar-free caramel sauce
• Instant espresso powder
• Vanilla extract
• Powdered erythritol

Related Recipe: Low Carb Mocha Frappuccino

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• 2 cups almond milk unsweetened
• 6-8 ice cubes
• 3 tbsp heavy whipping cream
• ½ tbsp sugar-free caramel sauce
• ½ tbsp instant espresso powder
• 1 tsp vanilla extract
• 1 tbsp sweetened erythritol

• whipped cream
• ½ tbsp sugar-free caramel sauce

• In a blender, add all the ingredients (except for topping ingredients) and blend until smooth.
• Pour mixture in a large glass then top with whipped cream and drizzle about ½ tbsp of sugar-free caramel sauce on top.

Only 2g net carbs per serving.

More Keto Drink Recipes:

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Ketchup is an American staple and a must-have kitchen item, I mean who can live without it right?

Unfortunately, many of the ketchup bottles you buy from the grocery stores are loaded with sugar and carbs.

If you’re on a low carb, sugar-free or keto diet then you’ll love this homemade ketchup recipe. It is healthy, tasty, and best of all – keto-friendly!

Homemade Keto Ketchup Recipe

Ingredients

Instructions

In a saucepan, whisk all the ingredients together.

Cover with lid and simmer over low heat for 30 minutes. You will notice the mixture will reduce as the water evaporates and sauce thickens. Stir occasionally.

Once sauce thickens to your desire (usually takes about 30 minutes), remove from heat.

OPTIONAL – Blend mixture for 30 seconds for a smooth consistency.

Ready to serve once completely cooled down.

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