Whether you want to start your day with a delightful filling breakfast or enjoy a delicious breakfast-for-dinner, this recipe guarantees a speedy keto-friendly meal without compromising taste. The harmonious fusion of eggs, almond milk, almond flour, and coconut flour creates a lovely base that works great with the sweetness of fresh blueberries.

As the batter cooks in the pan, it transforms into a golden, light, and airy texture. Combining the pancake flavor with the fresh berries gives you a crunchy and sweet bite of goodness. Whether you’re a fan of keto cuisine or simply want a delightful twist on a breakfast classic, this recipe will impress with its quick preparation and mouthwatering results.

The aroma wafting from the pan will spread throughout the house and ensure the whole family makes their way to the kitchen in anticipation of a tasty breakfast. Go ahead and give it a try. Just be ready for all the compliments you’ll receive!

Yields 1 serving of Keto Scrambled Blueberry Pancakes

The Preparation

• 3 large eggs
• 1/3 cup unsweetened almond milk
• 1/4 cup almond flour
• 1 tablespoon coconut flour
• 1 teaspoon baking powder
• pinch salt
• 1 tablespoon butter, for frying
• 1 ounce blueberries

The Execution

1. Gather and prep all ingredients.

2. In a bowl, add all ingredients except for the butter and blueberries.

3. Mix the ingredients together well, until smooth and most lumps gone.

4. Heat a pan over medium heat. Once hot, grease pan with butter as needed. Add batter into the pan, ignoring the size and shape of the pancake.

5. Using a rubber spatula, stir and fold the dough slowly as it cooks.

6. Once the batter is cooked through, sprinkle blueberries over the top and enjoy!

This makes a total of 1 serving of Keto Scrambled Blueberry Pancakes. Each serving comes out to be 548 calories, 43.3g fats, 9.6g net carbs, and 28.3g protein.

Print

Keto Scrambled Blueberry Pancakes

5 minutes

5 minutes

Serving Size: 1

Calories per serving: 548

Fat per serving: 43.3

The Preparation

• 3 large eggs
• 1/3 cup unsweetened almond milk
• 1/4 cup almond flour
• 1 tablespoon coconut flour
• 1 teaspoon baking powder
• pinch salt
• 1 tablespoon butter, for frying
• 1 ounce blueberries

The Execution

1. Gather and prep all ingredients.
2. In a bowl, add all ingredients except for the butter and blueberries.
3. Mix the ingredients together well, until smooth and most lumps gone.
4. Heat a pan over medium heat. Once hot, grease pan with butter as needed. Add batter into the pan, ignoring size and shape of the pancake.
5. Using a rubber spatula, stirring and folding the dough slowly as it cooks.
6. Once batter is cooked through, sprinkle blueberries over the top and enjoy!

Notes

This makes a total of 1 serving of Keto Scrambled Blueberry Pancakes. Each serving comes out to be 548 calories, 43.3g fats, 9.6g net carbs, and 28.3g protein.

3.1

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These delicious treats use mozzarella cheese and almond flour to keep them keto-friendly. The best part is that they look and taste exactly like traditional churros once cooked.

Making these churro balls is super simple. The dough comes together effortlessly once you add all ingredients to a bowl and start kneading. All you need to do then is shape each bite-sized piece before frying them in a small amount of oil.

The irresistible smell fills the air as they sizzle in the hot oil, which will bring the whole family to the kitchen for an afternoon snack or tasty dessert. Once they’re golden and crisp, lightly sprinkle the churro balls with cinnamon to finish them off. The result is a warm and gooey ball of goodness.

When you taste these keto churro balls, you’ll find it hard to believe that they’re both gluten-free and keto-friendly. This is due to the cheese in the dough, which adds a unique richness and depth, making them an irresistible treat for any occasion. Whether you’re on a ketogenic diet or simply seeking a delightful twist on a classic favorite, these churro balls will surely hit the spot.

Yields 4 servings of Keto Churro Balls

The Preparation

• 1 1/2 cups mozzarella cheese, shredded
• 2 tablespoon cream cheese
• 1 cup almond flour
• 2 tablespoon unflavored whey protein
• 1/4 cup allulose
• 1 large egg
• 1 teaspoon baking powder
• 1 teaspoon cinnamon, plus more to optionally coat
• 1 cup coconut oil for frying, or ~1 inch in a saucepan

The Execution

1. Gather and prep all of your ingredients.

2. Add mozzarella and cream cheese to a microwave-safe bowl. Microwave in 30 second intervals, stirring as needed, until mozzarella is fully melted.

3. Add almond flour, protein powder, allulose, egg, baking powder, and cinnamon into the melted mozzarella. Stir together until a smooth dough forms. Use your hands to knead the ingredients together if needed (be careful as it will be hot).

4. Divide up the dough into ~1 inch balls, rolling in your hands to form.

5. Heat ~1 inch of oil in a small saucepan to 300F. Once hot, add the balls of dough in batches, making sure not to overcrowd the pan. Use a slotted spoon to turn the balls if needed. Once they are golden brown all over, about 3-4 minutes, remove from the oil and lay on paper towels to drain excess oil.

6. Optionally, sprinkle cinnamon over the top and enjoy!

This makes a total of 4 servings of Keto Churro Balls. Each serving comes out to be 453 calories, 37.3g fats, 5.1g net carbs, and 21.2g protein.

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Keto Churro Balls

15 minutes

10 minutes

Serving Size: 4

Calories per serving: 453

Fat per serving: 37.3

The Preparation

• 1 1/2 cups mozzarella cheese, shredded
• 2 tablespoon cream cheese
• 1 1/4 cup almond flour
• 2 tablespoon unflavored whey protein
• 1/4 cup allulose
• 1 large egg
• 1 teaspoon baking powder
• 1 teaspoon cinnamon (plus more to optionally coat)
• 1 cup coconut oil for frying, or ~1 inch in a saucepan

The Execution

1. Gather and prep all of your ingredients.
2. Add mozzarella and cream cheese to a microwave-safe bowl. Microwave in 30 second intervals, stirring as needed, until mozzarella is fully melted.
3. Add almond flour, protein powder, allulose, egg, baking powder and cinnamon into the melted mozzarella. Stir together until a smooth dough forms. Use your hands to knead the ingredients together if needed (be careful as it will be hot).
4. 4. Divide up the dough into ~1 inch balls, rolling in your hands to form.
5. Heat ~1 inch of oil in a small saucepan to 300F. Once hot, add the balls of dough in batches, making sure not to overcrowd the pan. Use a slotted spoon to turn the balls if needed. Once they are golden brown all over, about 3-4 minutes, remove from the oil and lay on paper towels to drain excess oil.
6. Optionally, sprinkle cinnamon over the top and enjoy!

Notes

This makes a total of 4 servings of Keto Churro Balls. Each serving comes out to be 453 calories, 37.3g fats, 5.1g net carbs, and 21.2g protein.

3.1

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Once it’s cooked, you can slice and serve the Tuscan chicken with your favorite keto-friendly vegetables. The result is a super tasty meal that everybody will love.

Cooking chicken in an air fryer means you get succulent, flavorful chicken cooked perfectly. The cooking method ensures the chicken remains tender and juicy while achieving a crispy exterior.

We like to slice the chicken into large pieces and serve it with roast or steamed vegetables. You don’t need to serve it with an additional sauce, as the cream cheese mixture will ooze out of the chicken as you slice it.

This recipe makes a great dinner party dish. You can prepare the chicken in advance and cook it in the air fryer once your guests arrive. While the chicken cooks, prepare your side dishes and serve the whole meal when everything is ready. Even if your guests aren’t on a keto diet, they will love this recipe. Give it a try next time you have a dinner party!

Yields 2 servings of Easy Air Fryer Stuffed Tuscan Chicken

The Preparation

Tuscan Chicken

• 16 ounce chicken breasts
• 4 ounce cream cheese
• 1/2 teapsoon garlic powder
• 1 teapsoon  dried basil leaves
• 2 tablespoon tomato paste
• 2 tablespoon sun-dried tomatoes, chopped
• 2 teapsoon avocado oil
• salt and pepper, to taste

Sautéed Spinach

• 4 ounce Spinach
• 2 tablespoon avocado oil
• salt and pepper, to taste

The Execution

1. Prepare all of the ingredients. Pre-heat the air fryer to 350F.

2. Make the cream cheese mixture by combining cream cheese, tomato paste, sun-dried tomatoes, garlic powder, and basil.

3. Lay chicken breast(s) flat. Using a knife, slice a pocket into each breast, leaving enough room to stuff the chicken. Do not cut all the way through the side of the breasts.

4. Spoon the cream cheese mixture into the chicken breast(s). Close the pocket in the chicken breast and secure it with toothpicks.

5. Brush the outside of the breast(s) with avocado oil and season with salt and pepper to taste.

6. Place the stuffed chicken into your air fryer. Cook for 16-20 minutes or until golden and cooked through.

7. Add avocado oil and spinach to a pan. Saute spinach until soft and tender, then season with salt and pepper to taste. Serve with chicken and enjoy!

This makes a total of 2 servings of Easy Air Fryer Stuffed Tuscan Chicken. Each serving comes out to be 768 calories, 46g fats, 7.6g net carbs, and 76.9g protein.

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Easy Air Fryer Stuffed Tuscan Chicken

10 minutes

18 minutes

Serving Size: 2

Calories per serving: 768

Fat per serving: 46

The Preparation

• Tuscan Chicken
• 16 oz. chicken breasts
• 4 oz cream cheese
• 1/2 tsp. garlic powder
• 1 tsp. dried basil leaves
• 2 tbsp. tomato paste
• 2 tbsp. sun-dried tomatoes, chopped
• 2 tsp avocado oil
• salt and pepper to taste
• Sautéed Spinach
• 4 oz. Spinach
• 2 tbsp. avocado oil
• salt and pepper to taste

The Execution

1. Prepare all of the ingredients. Pre-heat the air fryer to 350F.
2. Make the cream cheese mixture by combining cream cheese, tomato paste, sun-dried tomatoes, garlic powder, and basil.
3. Lay chicken breast(s) flat. Using a knife, slice a pocket into each breast, leaving enough room to stuff the chicken. Do not cut all the way through the side of the breasts.
4. Spoon the cream cheese mixture into the chicken breast(s). Close the pocket in the chicken breast and secure it with toothpicks.
5. Brush the outside of the breast(s) with avocado oil and season with salt and pepper to taste.
6. Place the stuffed chicken into your air fryer. Cook for 16-20 minutes or until golden and cooked through.
7. Add avocado oil and spinach to a pan. Saute spinach until soft and tender, then season with salt and pepper to taste. Serve with chicken and enjoy!

Notes

This makes a total of 2 servings of Easy Air Fryer Stuffed Tuscan Chicken. Each serving comes out to be 768 calories, 46g fats, 7.6g net carbs, and 76.9g protein.

3.1

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The soup is packed full of protein and amazing flavors. Red onions, mushrooms, roast beef, and bell peppers combine well together and are complemented perfectly by the creamy cheese broth. 

The look of this soup once served is nothing short of spectacular. Picture a steaming bowl filled to the brim with savory goodness, topped with a slice of provolone cheese. As you dig in, the cheese melts to create a delectable, golden-brown topping that clings to your spoon.

Is there anything more inviting and mouth watering than a great soup recipe? Each spoonful of this delicious soup is a stunning blend of flavors; the tender beef, sautéed onions, mushrooms, and bell peppers work together magnificently. The combination of textures, from the hearty meat to the creamy broth, can only be described as culinary gold. Everybody who has made this soup absolutely loves it—we know you will too!

Embrace the joy of savoring this yummy keto-friendly soup, which effortlessly combines the beloved flavors of a classic Philly cheesesteak into a comforting bowl. Whether you’re seeking a hearty lunch or a satisfying dinner, this recipe delivers. We’re sure you’ll love every spoonful.

Yields 6 servings of Keto Cheesesteak Soup

The Preparation

• 3 tablespoon butter
• 1/2 medium red onion, thinly sliced
• 1 medium green bell pepper, thinly sliced
• 4 ounce cremini mushrooms, thinly sliced
• salt and pepper, to taste
• 16 ounce deli-sliced roast, coarsely chopped
• 3 cups beef broth
• 1/2  cup cream cheese, softened
• 1/4 cup heavy cream
• 4 ounce provolone cheese, sliced

The Execution

1. Gather and prep all ingredients.

2. Melt butter in a medium-sized pot over medium heat. Once hot, add the onions and sauté until tender but not browned, about 3-4 minutes. Add in the peppers, mushrooms and sprinkle with salt and pepper. Cook another 3-4 minutes, stirring occasionally, until tender.

3.Add in the roast beef, then stir through to combine. Add the broth and bring to a simmer. Once simmering, reduce heat slightly and cook for 10 minutes.

4. Remove about 1/4 of the hot broth from the pot and optionally add to a blender with the cream cheese and heavy cream. Blend until cream cheese is thoroughly incorporated.

If not using a blender, whisk the cream cheese and cream into the soup until combined with the broth.

5. Re-pour the mixture from the blender into the pot, then stir to combine.

6. Set the broiler to high. Pour the soup into ramekins or oven-safe bowls, then top each with a slice of provolone. Set on a baking sheet, and broil for 2 to 4 minutes, or until the cheese is melted and bubbling.

7. Serve and enjoy!

This makes a total of 6 servings of Keto Cheesesteak Soup. Each serving comes out to be 338 calories, 24.5g fat, 4.1g net carbs, and 24.5g protein.

Print

Keto Cheesesteak Soup

25 minutes

Serving Size: 6

Calories per serving: 338

Fat per serving: 24.5

The Preparation

• 3 tablespoon butter
• 1/2 medium red onion, thinly sliced
• 1 medium green bell pepper, thinly sliced
• 4 ounce cremini mushrooms, thinly sliced
• salt and pepper, to taste
• 16 ounce deli-sliced roast, coarsely chopped
• 3 cups beef broth
• 1/2  cup cream cheese, softened
• 1/4 cup heavy cream
• 4 ounce provolone cheese, sliced

The Execution

1. Gather and prep all ingredients.
2. Melt butter in a medium-sized pot over medium heat. Once hot, add the onions and sauté until tender but not browned, about 3-4 minutes. Add in the peppers, mushrooms and sprinkle with salt and pepper. Cook another 3-4 minutes, stirring occasionally, until tender.
3. Add in the roast beef, then stir through to combine. Add the broth and bring to a simmer. Once simmering, reduce heat slightly and cook for 10 minutes.
4. Remove about 1/4 of the hot broth from the pot and optionally add to a blender with the cream cheese and heavy cream. Blend until cream cheese is thoroughly incorporated.
5. If not using a blender, whisk the cream cheese and cream into the soup until combined with the broth.
6. Re-pour the mixture from the blender into the pot, then stir to combine.
7. Set the broiler to high. Pour the soup into ramekins or oven-safe bowls, then top each with a slice of provolone. Set on a baking sheet, and broil for 2 to 4 minutes, or until the cheese is melted and bubbling.
8. Serve and enjoy!

Notes

This makes a total of 6 servings of Keto Cheesesteak Soup. Each serving comes out to be 338 calories, 24.5g fat, 4.1g net carbs, and 24.5g protein.

3.1

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Packed with tender chicken and healthy cabbage, this soup warms both body and soul, offering a satisfying option that fits your keto diet. A bowl of this soothing and nourishing soup will boost your mood.

Making this recipe is easy. You sauté sliced onion, celery, mushrooms, and garlic in a large pot for a few minutes before adding broth, carrots, and seasoning. Once the vegetables become tender, the next step is to add the cooked chicken and cabbage to the pot. 

Leave the soup to simmer until the cabbage “noodles” are tender. If you follow these steps, you’ll have a delightful and nourishing keto no-noodle chicken soup to enjoy!

We recommend making seed crackers or crispbread if you want to pair this keto chicken soup with other low-carb sides. These crispy delights perfectly complement the soup, offering a satisfying crunch and added flavor. Alternatively, a keto bread will do the trick too.

Next time you want to whip up a batch of tasty chicken soup, try this recipe. It’s delicious, satisfying, and easy to make. We’re sure the whole family will love it. Just make sure you make enough for seconds!

Yields 6 servings of Keto Easy Keto Chicken Soup

The Preparation

• 6 tablespoon olive oil
• 1/2 medium yellow onion, sliced
• 2.75 ounce celery, chopped
• 6 ounce mushrooms, sliced
• 2 teaspoon garlic, minced
• 8 cup chicken broth
• 2 ounce carrot, sliced
• 2 teaspoon dried parsley
• salt and pepper, to taste
• 1/2 teaspoon, dried rosemary
• 42 ounce, rotisserie chicken, shredded
• 5 ounce, green cabbage, sliced into strips

The Execution

1. Measure out and prepare all of the ingredients.

2. Add onion, celery, mushrooms, garlic, rosemary into a pot. Season with salt and pepper if desired, then cook for 3-4 minutes or until onions are translucent.

3. Add broth, sliced carrot, parsley, and additional salt and pepper to taste..

4. Bring pot to a simmer. Continue cooking until all vegetables are tender.

5. Add cabbage and shredded rotisserie chicken. Simmer for an additional 10-12 minutes, or until the cabbage noodles are tender.

6. Serve and enjoy!

This makes a total of 6 servings of Easy Keto Chicken Soup. Each serving comes out to be 529 calories, 30.7g fat, 4.9g net carbs, and 58g protein.

Print

Easy Keto Chicken Soup

30 minutes

Serving Size: 6

Calories per serving: 529

Fat per serving: 30.7

The Preparation

• 6 tablespoon olive oil
• 1/2 medium yellow onion, sliced
• 2.75 ounce celery, chopped
• 6 ounce mushrooms, sliced
• 2 teaspoon garlic, minced
• 8 cup chicken broth
• 2 ounce carrot, sliced
• 2 teaspoon dried parsley
• salt and pepper, to taste
• 1/2 teaspoon, dried rosemary
• 42 ounce, rotisserie chicken, shredded
• 5 ounce, green cabbage, sliced into strips

The Execution

1. Measure out and prepare all of the ingredients.
2. Add onion, celery, mushrooms, garlic, rosemary into a pot. Season with salt and pepper if desired, then cook for 3-4 minutes or until onions are translucent.
3. Add broth, sliced carrot, parsley, and additional salt and pepper to taste.
4. Bring pot to a simmer. Continue cooking until all vegetables are tender.
5. Add cabbage and shredded rotisserie chicken. Simmer for an additional 10-12 minutes, or until the cabbage noodles are tender.
6. Serve and enjoy!

Notes

This makes a total of 6 servings of Easy Keto Chicken Soup. Each serving comes out to be 529 calories, 30.7g fat, 4.9g net carbs, and 58g protein.

3.1

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The base is the easiest part to make as it requires absolutely no baking—a rare occurrence for a cake recipe. We like to use allulose as a sweetener in the base, as it provides the sweetness that sugar normally would, without causing you to compromise on your low-carb goals. 

The base is also primarily composed of almonds, which is a well-known superfood. Almonds contain a substantial amount of healthy fats, as well as a good serving of vitamin E. It is thought that almonds can potentially help lower blood sugar and cholesterol, so it’s a bonus that this sweet treat can give you extra health benefits!

 For the filling, you’ll use the coconut cream to create a dreamy concoction that sits on top of the cake base like a cloud. The cream is also heavily flavored with almonds, which complements the coconut taste extremely well and balances out the cake’s other flavors. 

This is the ideal recipe to make if you want to impress, but don’t have the time. Just 10 minutes of prep time will give you incredible results that will wow even the most experienced bakers.

Yields 8 servings of Keto Almond Cake

The Preparation

Crust:

• 1 1/2 cup almonds
• 3 tablespoon coconut oil
• 2 tablespoon allulose

Filling:

• 1 1/2 cup almonds, blanched
• 1 cup canned coconut milk
• 1/3 cup coconut oil
• 6 tablespoon allulose
• 2 teaspoon almond extract
• salt, to taste

The Execution

1. Measure out and prepare all of the ingredients. Cut and line a springform pan with parchment paper.

2. In a food processor, add the almonds, coconut oil, and allulose. Pulse to combine well.

3. In the parchment paper lined springform pan, press the crust mixture into the pan evenly.

4. Boil water and soak the almonds in the hot, boiling water for 2 hours. Drain, rinse, and pat dry.

5. In a food processor, blend the almonds until smooth.

6. Add in the canned coconut milk, coconut oil, allulose, almond extract, and salt. Mix to combine well.

7. Pour the smoothed mixture on top of the crust in the springform pan. Refrigerate for at least 3 hours or until the cake is firm.

8. Serve and enjoy!

This makes a total of 8 servings of Keto Almond Cake. Each serving comes out to be 490 calories, 45.8g fat, 5.6g net carbs, and 11.5g protein.

Print

Keto Almond Cake

3 hours, 50 minutes

Serving Size: 8

Calories per serving: 490

Fat per serving: 45.8

The Preparation

• Crust:
• 1 1/2 cup almonds
• 3 tablespoon coconut oil
• 2 tablespoon allulose
• Filling:
• 1 1/2 cup almonds, blanched
• 1 cup canned coconut milk
• 1/3 cup coconut oil
• 6 tablespoon allulose
• 2 teaspoon almond extract
• salt, to taste

The Execution

1. Measure out and prepare all of the ingredients. Cut and line a springform pan with parchment paper.
2. In a food processor, add the almonds, coconut oil, and allulose. Pulse to combine well.
3. In the parchment paper lined springform pan, press the crust mixture into the pan evenly.
4. Boil water and soak the almonds in the hot, boiling water for 2 hours. Drain, rinse, and pat dry.
5. In a food processor, blend the almonds until smooth.
6. Add in the canned coconut milk, coconut oil, allulose, almond extract, and salt. Mix to combine well.
7. Pour the smoothed mixture on top of the crust in the springform pan. Refrigerate for at least 3 hours or until the cake is firm.
8. Serve and enjoy!

Notes

This makes a total of 8 servings of Keto Almond Cake. Each serving comes out to be 490 calories, 45.8g fat, 5.6g net carbs, and 11.5g protein.

3.1

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Sweet and crunchy, with a tang from the citrus, these mini treats combine elements of both cookies and tarts to make the perfect snack that will satisfy your sweet cravings without  your low-carb lifestyle. As an added bonus, while these treats are technically tarts, they require almost none of the work a traditional tart needs, making it an easy recipe for all levels of bakers. 

The base is a “cookie cup,” providing a crunchy vanilla and lemon foundation. Press the mixture into mini muffin cups and bake until golden and crispy, allowing for these to be bite-sized treats. Adding the lemon to the base of the tart brings out an intense citrus flavor that compliments the sweetness of the other ingredients. 

Often, keto recipes will call for coconut sugar as a sweetener, however, we have opted to use allulose instead. Allulose is a sugar that is commonly found in figs and raisins. It provides a wonderful sweetness to this recipe and allows those who follow a ketogenic diet to still be able to eat these mini tarts, as it keeps the recipe low-carb. 

Then beat the Coconut milk and vanilla together to create a delicious coconut cream. To complete the tarts just pipe the cream into the cookie bases . 

You’ll find these tarts to be very addictive and so delicious. It’s likely that the whole batch will quickly disappear!

Yields 24 servings of Keto Lemon Mini Muffins

The Preparation

Cookies:

• 2 cup almond flour
• 1/4 cup allulose
• 2 medium lemon, zested
• 1/4 teaspoon baking soda
• salt to taste
• 1/4 cup coconut oil
• 1 teaspoon vanilla extract

Filling:

• 13 ounce canned coconut milk
• 1/2 teaspoon vanilla extract
• 2 tablespoon unsweetened shredded coconut

The Execution

1. Measure out and prepare all of the ingredients. Grease a muffin pan and preheat oven to 350F.

2. In a bowl, combine almond flour, allulose, baking soda, and sea salt. Whisk to combine well.

3. Add in the lemon zest, coconut oil, and vanilla extract. Stir to combine well.

4. Distribute the mixture between the muffin pan inserts. Bake in the oven for 15 minutes or until golden brown in color.

5. Make a small indentation in all of the muffins by using an object such as the handle of a spatula.

6. In a bowl with a mixer, combine coconut milk and vanilla extract. Beat until combined well. Put the mixture into a ziploc bag and cut a small hole in the bottom corner.

7. Once the muffins have cooled, pipe the frosting into the indentation and on top of the muffins.

8. Top the muffins with the shredded coconut.

9. Serve and enjoy!

This makes a total of 24 servings of Keto Lemon Mini Muffins. Each serving comes out to be 111 calories, 10.5g fat, 1.8g net carbs, and 2.4g protein.

Print

Keto Lemon Mini Muffins

30 minutes

Serving Size: 24

Calories per serving: 111

Fat per serving: 10.5

The Preparation

• Cookies:
• 2 cup almond flour
• 1/4 cup allulose
• 2 medium lemon, zested
• 1/4 teaspoon baking soda
• salt to taste
• 1/4 cup coconut oil
• 1 teaspoon vanilla extract
• Filling:
• 13 ounce canned coconut milk
• 1/2 teaspoon vanilla extract
• 2 tablespoon unsweetened shredded coconut

The Execution

1. Measure out and prepare all of the ingredients. Grease a muffin pan and preheat oven to 350F.
2. In a bowl, combine almond flour, allulose, baking soda, and sea salt. Whisk to combine well.
3. Add in the lemon zest, coconut oil, and vanilla extract. Stir to combine well.
4. Distribute the mixture between the muffin pan inserts. Bake in the oven for 15 minutes or until golden brown in color.
5. Make a small indentation in all of the muffins by using an object such as the handle of a spatula.
6. In a bowl with a mixer, combine coconut milk and vanilla extract. Beat until combined well. Put the mixture into a ziploc bag and cut a small hole in the bottom corner.
7. Once the muffins have cooled, pipe the frosting into the indentation and on top of the muffins.
8. Top the muffins with the shredded coconut.
9. Serve and enjoy!

Notes

This makes a total of 24 servings of Keto Lemon Mini Muffins. Each serving comes out to be 111 calories, 10.5g fat, 1.8g net carbs, and 2.4g protein.

3.1

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The bonus? This recipe is low-carb and keto-friendly, which means that everyone can enjoy these fall flavors. It uses almond flour to help bind the cookies, as well as a small amount of coconut flour. 

As a sweetener, we’ve chosen to use allulose. This adds a wonderful sweet flavor to the cookies, without compromising your low-carb lifestyle. In the cookies themselves, we use regular allulose. However, in the coconut icing, we use allulose powder to bring sweetness to the icing without making it grainy. 

Our favorite part of this recipe is how easy it is. Instead of using various individual spices, we simply use pumpkin spice powder. This cuts down on ingredients and significantly simplifies the recipe. Pumpkin spice is a combination of all our favorite “warm spices” (think nutmeg, cinnamon, and cardamom), so it just makes sense to use the one pre-packaged spice mix.

These whoopie pies are a great option to bring to your fall parties, or simply enjoy as a low-carb snack at home.

Yields 12 servings of Keto Pumpkin Whoopie Pies

The Preparation

Pumpkin Cookies:

• 1/2 cup almond butter
• 1/2 cup pumpkin puree
• 1 1/2 teaspoon pumpkin pie spice
• 4 tablespoon allulose
• 1 tablespoon baking powder
• 1/4 tablespoon salt
• 2 large eggs
• 6 tablespoon almound flour
• 2 tablespoon coconut flour

Coconut Frosting:

• 14 tablespoon coconut cream
• 1/4 cup coconut butter
• 2 tablespoon allulose
• 1 teaspoon vanilla extract

The Execution

1. Measure out and prepare all of the ingredients. Preheat oven to 350F and line a baking pan with parchment paper.

2. In a bowl, combine the almond butter, pumpkin puree, and vanilla extract. Beat until combined well.

3. Crack in the egg and beat to combine well.

4. In a separate bowl, combine almond flour, coconut flour, baking powder, allulose, salt, and pumpkin pie spice. Whisk to combine well.

5. Add the flour ingredients into the wet ingredients and mix to combine well. Once everything is combined well, pour the mixture into a plastic bag, cut a small hole in the bottom corner.

6. On the parchment paper lined baking sheet, pipe the cookie dough into swirling circles. Leave enough room in between the cookies to bake. Once all of the dough is used, bake in the oven for about 20 minutes or until golden brown in color. Remove from oven and set aside to cool.

7. In a bowl, make the coconut frosting. Using a mixer, mix the coconut cream. Then add in coconut butter and mix for a few minutes.

8. Add in the powdered allulose and vanilla extract, mix to combine well. Once combined well, pour this mixture into a plastic bag and cut a small hole in the bottom corner.

9. Once the cookies are fully baked and have cooled, pipe the frosting onto the bottom of the cookies. Then add another cookie on to the top of the frosting to form pumpkin whoopie pies.

10. Serve and enjoy!

This makes a total of 12 servings of Keto Pumpkin Whoopie Pies. Each serving comes out to be 202 calories, 18.3g fat, 3.5g net carbs, and 5.4g protein.

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Keto Pumpkin Whoopie Pies

32 minutes

Serving Size: 12

Calories per serving: 202

Fat per serving: 19.7g

The Preparation

• Pumpkin Cookies:
• 1/2 cup almond butter
• 1/2 cup pumpkin puree
• 1 1/2 teaspoon pumpkin pie spice
• 4 tablespoon allulose
• 1 tablespoon baking powder
• 1/4 tablespoon salt
• 2 large eggs
• 6 tablespoon almound flour
• 2 tablespoon coconut flour
• Coconut Frosting:
• 14 tablespoon coconut cream
• 1/4 cup coconut butter
• 2 tablespoon allulose
• 1 teaspoon vanilla extract

The Execution

1. Measure out and prepare all of the ingredients. Preheat oven to 350F and line a baking pan with parchment paper.
2. In a bowl, combine the almond butter, pumpkin puree, and vanilla extract. Beat until combined well.
3. Crack in the egg and beat to combine well.
4. In a separate bowl, combine almond flour, coconut flour, baking powder, allulose, salt, and pumpkin pie spice. Whisk to combine well.
5. Add the flour ingredients into the wet ingredients and mix to combine well. Once everything is combined well, pour the mixture into a plastic bag, cut a small hole in the bottom corner.
6. On the parchment paper lined baking sheet, pipe the cookie dough into swirling circles. Leave enough room in between the cookies to bake. Once all of the dough is used, bake in the oven for about 20 minutes or until golden brown in color. Remove from oven and set aside to cool.
7. In a bowl, make the coconut frosting. Using a mixer, mix the coconut cream. Then add in coconut butter and mix for a few minutes.
8. Add in the powdered allulose and vanilla extract, mix to combine well. Once combined well, pour this mixture into a plastic bag and cut a small hole in the bottom corner.
9. Once the cookies are fully baked and have cooled, pipe the frosting onto the bottom of the cookies. Then add another cookie on to the top of the frosting to form pumpkin whoopie pies.
10. Serve and enjoy!

Notes

This makes a total of 12 servings of Keto Pumpkin Whoopie Pies. Each serving comes out to be 202 calories, 19.7g fat, 2.9g net carbs, and 6.6g protein.

3.1

https://www.ruled.me/keto-pumpkin-whoopie-pies/

Copyright 2017 | Ruled.Me

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To keep the recipe low carb, there are a few non-traditional ingredients in this hot chocolate. The bulk of it is made up of almond milk and heavy whipping cream. Using these two ingredients instead of whole milk significantly reduces the carb content without compromising the flavor. If you are dairy free, you can substitute the heavy cream with coconut cream, which will still create an extremely rich and thick hot chocolate.

Traditional hot chocolate uses sugar to balance out the bitterness of the cocoa powder and bring out that chocolate flavor that everyone loves. However, this prevents the recipe from being low-carb friendly. Don’t worry, we’ve found a solution. 

We like to use allulose in our hot chocolate as a keto-friendly sweetener. Allulose is a rare sugar found in fruits such as figs and raisins—it’s also a keto-friendly option to regular sugar. We find it makes a great addition to our hot chocolate, balancing out the harsh bitterness of the cocoa powder to create a velvety smooth chocolate drink. 

The best part is that it only takes 10 minutes to make this hot chocolate, which means you can easily whip up a batch any time. It’s better than anything store-bought, and if you make this recipe, you won’t want to drink anything else!

Yields 3 servings of Keto Hot Chocolate

The Preparation

• 3 tablespoons unsweetened cocoa powder
• 2 tablespoons allulose
• 1/4 cup heavy whipping cream
• 2 cup unsweetened almond milk
• 1 teaspoon vanilla extract

The Execution

1. Measure out and prepare all of the ingredients.

2. In a saucepan, add the cocoa powder and allulose. Whisk until combined well.

3. Add in the heavy cream a little bit at a time. Whisk to combine well.

4. Add in the almond milk slowly over medium heat. Whisk constantly until everything is combined well. Heat until the mixture is hot.

5. Remove from heat and add in the vanilla extract.

6. Pour into glasses. Serve and enjoy!

This makes a total of 3 servings of Keto Hot Chocolate. Each serving comes out to be 115 calories, 9.4g fat, 3g net carbs, and 2.4g protein.

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Keto Hot Chocolate

10 minutes

Serving Size: 3

Calories per serving: 115

Fat per serving: 9.4g

The Preparation

• 3 tablespoons unsweetened cocoa powder
• 2 tablespoons allulose
• 1/4 cup heavy whipping cream
• 2 cup unsweetened almond milk
• 1 teaspoon vanilla extract

The Execution

1. Measure out and prepare all of the ingredients.
2. In a saucepan, add the cocoa powder and allulose. Whisk until combined well.
3. Add in the heavy cream a little bit at a time. Whisk to combine well.
4. Add in the almond milk slowly over medium heat. Whisk constantly until everything is combined well. Heat until the mixture is hot.
5. Remove from heat and add in the vanilla extract.
6. Pour into glasses. Serve and enjoy!

Notes

This makes a total of 3 servings of Keto Hot Chocolate. Each serving comes out to be 115 calories, 9.4g fat, 3g net carbs, and 2.4g protein

3.1

https://www.ruled.me/keto-hot-chocolate/

Copyright 2017 | Ruled.Me

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Often, thick cheesy sauces are made using flour and butter to make a roux. However, this recipe completely bypasses this process, which makes it easier to cook, and low-carb friendly. This sauce thickens naturally when the cream and cheese combines—just make sure to cook it down until the cheese is fully melted into the cream.

To make the sauce extremely rich and decadent, we like to add a little extra butter—about 2 tablespoons. Not only does this stop the sauce from becoming too thick, but it adds a delicious buttery flavor that goes so well with the cheesy sauce. 

How you flavor your alfredo sauce is completely up to you. One of our favorite ways, of course, is to add garlic. The classic herb simply tastes good with everything and adds depth to the flavor of the sauce. 

We also like to add nutmeg to our sauce, however, this is totally optional. Nutmeg is the secret ingredient to a good alfredo sauce, as it adds a warmth that counterbalances the cheese and garlic. While you don’t have to add it to make a great alfredo sauce, we believe it takes the flavor to a whole new level.

Yields 6 servings of Keto Alfredo Sauce

The Preparation

• 2 tablespoon unsalted butter
• 6 teaspoon fresh garlic, minced
• 1 1/2 cup heavy cream
• 1/2 cup grated parmesan cheese
• salt and pepper, to taste
• 1/2 teaspoon ground nutmeg

The Execution

1. Measure out and prepare all of the ingredients.

2. In a pan over medium heat, add the butter and minced garlic. Stir and cook until fragrant.

3. Stir in the heavy cream. Let this simmer for about 5 minutes. The mixture should become thick.

4. Reduce the heat to low. Add the parmesan cheese and stir. Whisk until all cheese is combined and everything is smooth.

5. Add in the salt and pepper and nutmeg. Stir until combined well.

6. Serve the alfredo sauce over chicken or cauliflower. Enjoy!

This makes a total of 6 servings of Keto Alfredo Sauce. Each serving comes out to be 277 calories, 27.7g fat, 2.9g net carbs, and 5.1g protein.

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Keto Alfredo Sauce

15 minutes

Serving Size: 6

Calories per serving: 277

Fat per serving: 27.7

The Preparation

• 2 tablespoon unsalted butter
• 6 teaspoon fresh garlic, minced
• 1 1/2 cup heavy cream
• 1/2 cup grated parmesan cheese
• salt and pepper, to taste
• 1/2 teaspoon ground nutmeg

The Execution

1. Measure out and prepare all of the ingredients.
2. In a pan over medium heat, add the butter and minced garlic. Stir and cook until fragrant.
3. Stir in the heavy cream. Let this simmer for about 5 minutes. The mixture should become thick.
4. Reduce the heat to low. Add the parmesan cheese and stir. Whisk until all cheese is combined and everything is smooth.
5. Add in the salt and pepper and nutmeg. Stir until combined well.
6. Serve the alfredo sauce over chicken or cauliflower. Enjoy!

Notes

This makes a total of 6 servings of Keto Alfredo Sauce. Each serving comes out to be 277 calories, 27.7g fat, 2.9g net carbs, and 5.1g protein.

3.1

https://www.ruled.me/keto-alfredo-sauce/

Copyright 2017 | Ruled.Me

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