From epilepsy cure to weight-loss diet fad, the ketogenic diet has gained a level of popularity and following as never before. Ketogenic versions of favorite foods are popping up all over the internet and ketogenic cookbooks are topping the Amazon bestseller lists. Read on for some favorite SelfDecode-approved, ketogenic recipes.
There are a huge number of ketogenic recipes in this post, there are even more in our Lectin Avoidance Diet Cookbook, check it out if you want to make eating healthy easier and more delicious than ever!
What are Keto Recipes?
While the ketogenic diet’s original purpose was to address childhood epilepsy back in the 1920s, this diet has recently dominated the weight-loss industry as a delicious and efficient way to lose unwanted pounds fast.
It’s been featured in mainstream magazines, such as Marie Claire, and even celebrities like Kim Kardashian and Halle Berry are jumping on board. Why so popular? Well, not only is it so effective for a number of different ailments beyond weight loss, but it also improves cognitive performance and is DELICIOUS! Don’t believe it? Try out the following recipes.
All the recipes included below are even dairy-free ketogenic recipes.
Keto Breakfast Recipes
Keto breakfasts are easy! Bacon & eggs fit the bill. Just lose the toast (or make some with some keto bread) and you are good to go. However, if you want to mix it up a bit, check out some other options below.
Keto Smoothies
Beyond the go-to beverage, Bulletproof Coffee or hot buttered coffee, one easy keto breakfast idea is smoothies. Keto smoothies make use of avocado or coconut milk as the base, or have added oils like MCT oil, coconut oil, or can even use macadamia nut oil.
1) Coffee Smoothie
1 ¾ cup brewed coffee (decaf or regular or coffee substitute), cold
1 Tbsp almond butter
1 Tbsp MCT oil
1 scoop grass-fed collagen powder
¼ tsp vanilla extract or vanilla powder
¼ tsp ground cinnamon
Stevia to taste
4-6 ice cubes
Blend all ingredients together in a high-powered blender. Enjoy!
2) Green Mint Keto Smoothie
1/2 of a Hass avocado
3/4 cup full fat coconut milk
1/2 cup almond milk
Stevia to taste
5-6 large mint leaves
1 squeeze of lime juice (to taste)
¼ tsp vanilla
1 – 1 1/2 cup ice
Place all ingredients except the ice into a high-speed blender. Blend on low until completely pureed. Then add the ice and blend again. Taste and adjust ingredients to taste. Enjoy!
3) Blue Avocado Smoothie
1/2 of a Hass avocado
1 cup coconut milk (thin, carton-style)
1 cup spinach
¼ cup blueberries
1 tsp vanilla extract
1 Tbsp MCT oil
Stevia to taste
½ to 1 cup ice cubes
Place all ingredients except the ice into a high-speed blender. Blend on low until completely pureed. Then add the ice and blend again. Taste and adjust ingredients to taste. Enjoy!
Keto Eggs
Eggs are an obvious staple keto breakfast food and can be prepared in a variety of ways to keep them interesting. Whether it’s straight up in your favorite style (sunny side up, over easy, poached, fried, hard- or soft-boiled, scrambled), or made into a keto quiche or omelet, eggs offer a great variety of delicious keto breakfast options.
4) Mediterranean Mini Quiches
12 large free-range eggs
8 slices bacon, chopped and fried
1 large handful spinach, finely chopped
½ red bell pepper, chopped
½ cup broccoli, chopped
2 green onions, finely chopped
Preheat oven to 350 degrees F. Add all eggs to a large bowl and use an electric mixer to beat on high until frothy. Stir in bacon and chopped vegetables. Grease muffin tins liberally with coconut oil. Then pour about 1/4 cup of mixture into each muffin cup, making sure to disperse the vegetables evenly into all the muffin cups. Bake at 350 degrees for about 20-25 minutes. Remove from oven and allow to cool for a few minutes, then run a knife around the edges to loosen. Remove and eat warm or allow to cool completely to store in the refrigerator for later. Makes 16 to 18 mini quiches.
Keto Sausage
It may be possible to find good sausage links in your local natural foods store, but a lot of the ones in grocery stores have corn byproducts and even wheat sometimes. The easy solution is to make your own! You can simply make patties, or even shape them into sausage shapes.
5) French-Inspired Turkey Sausage
2 ½ pounds ground turkey
1 medium fennel bulb, finely chopped (1 ⅓ cups)
½ red onion, finely chopped
1 tsp Himalayan pink salt
1 tsp Herbes de Provence seasoning blend
Saute fennel and onion together in coconut oil until translucent, about 5-8 minutes. Let cool, and then add to ground turkey in a medium bowl. Add salt and Herbes de Provence and mix thoroughly with clean hands. Make patties using about ⅓ cup meat for each one. Fry over medium heat, about 4 minutes per side, until cooked through. Serve alongside sauteed kale or other greens with ¼ to ½ an avocado.
6) Pork Breakfast Sausage
2 tsp dried sage
¼ tsp dried marjoram
1 pinch ground cloves
2 tsp Himalayan pink salt
1 tsp ground black pepper
1 Tbsp Just Like Brown Sugar or erythritol
2 pounds ground pork
In a small bowl, combine the herbs and spices as well as the sweetener. Mix well. Place the ground pork in a large bowl and add the spice mixture. Mix well with clean hands and form into patties. Fry in coconut oil over medium-high heat, 5 minutes per side, or until internal temperature reaches 160 degrees F. Serve with eggs or sauteed greens.
Keto Waffles & Pancakes
You can definitely still eat waffles and pancakes on a keto diet. Just watch what you put on top. Maple syrup is out, but a few berries with some coconut creme is in!
7) Keto Waffles
½ cup coconut flour
½ cup whey protein or egg white protein powder (Jay Robb)
4 large eggs, free-range or organic
1 cup almond milk
4 tbsp coconut oil, melted
2 tsp vanilla extract
20-30 drops stevia glycerite (to taste)
4 Tbsp erythritol
½ tsp baking soda
1 tsp cream of tartar
Place all the dry ingredients in a bowl and mix well: coconut flour, whey or egg white protein powder, erythritol, baking soda and cream of tartar. Sift the coconut flour if needed. Crack the eggs into a large bowl and add almond milk, melted coconut oil, vanilla, and stevia. Whisk well. Add the dry ingredients to the bowl with the egg mixture and combine well. Mix until well combined. Pour the batter into the waffle maker, close, and cook according to manufacturer’s instructions. When done, place on a serving plate and continue with remaining batter. Store in an airtight container in the refrigerator for up to 5 days or freeze. Makes 4 servings.
8) Fluffy Coconut Flour Pancakes
½ cup coconut flour
3 Tbsp erythritol
½ tsp baking powder
½ tsp Himalayan pink salt
6 large eggs
¼ cup coconut oil, melted
½ tsp vanilla extract
¾ cup sparkling water
Oil for the pan
In a large bowl, whisk together the coconut flour, erythritol, baking powder, and salt. Add eggs, coconut oil, and vanilla, stirring to combine. Add sparkling water and whisk until smooth. Allow batter to rest a few minutes to thicken (*If too thick or thin, add sparkling water or coconut flour as needed). Heat a large skillet over medium-high heat and brush with coconut oil. Scoop two or three tablespoons of batter onto the skillet and spread into a 3 to 4-inch circle. Repeat until you fill the skillet. Cook until bottom is golden brown, the top is set around the edges, and a few bubbles appear in the top. Flip carefully and continue to cook until the second side is golden brown. Remove from pan and repeat with remaining batter. Makes about 12.
Keto Lunch Recipes
Keto lunch options can be leftover keto dinners, salads heaped up with healthy fats, brunch foods, keto soups, or even sandwiches made with keto bread!
9) Keto Clubhouse Wrap
2 chicken breasts, seasoned, cooked, and cubed
1 pint of grape tomatoes, diced
1 avocado, diced
8 slices bacon, cooked and diced
8 butter lettuce or romaine lettuce leaves
¼ cup Dijon Mustard
¼ cup coconut cream (from top of the can)
¼ tsp freshly ground black pepper
In a small bowl, whisk together mustard, coconut cream, and pepper. Set aside. To prepare the lettuce wraps, divide the diced chicken among the four lettuce leaves, then top with avocado, tomatoes, bacon, and Dijon dressing. Enjoy! Serves 2-4.
10) Tarragon Pecan Chicken Salad
2 large chicken breasts halves, with skin and bone
1 Tablespoon olive oil
Himalayan salt and black pepper
1/2 cup finely chopped celery
1/3 cup finely chopped shallot
1/3 cup chopped pecans, lightly toasted
2 Tablespoons finely chopped fresh tarragon leaves (or about 1 Tbsp dried tarragon — to taste)
2/3 cup Primal Kitchen mayonnaise
1/2 teaspoon Himalayan salt
1/2 teaspoon freshly ground black pepper
Preheat the oven to 375 degrees F, place the chicken breasts in an ovenproof casserole that has been greased with olive oil, and then drizzle olive oil over the chicken. Sprinkle with a pinch of salt and freshly ground black pepper. Bake the chicken breasts in the oven until just done and the juices run clear when sliced, about 35 minutes. Remove from the oven, cover with foil and allow the chicken to rest for 10 minutes. Uncover and cool. Remove the skin and discard, and remove the meat from the bones. Chop the meat into small pieces, about 1/2 inch pieces, and place in a large bowl. Add the remaining ingredients to the chicken and then stir until everything is well mixed. Cover and refrigerate until ready to use. Keeps for up to two days in the fridge. Serve over mixed greens or in keto wraps with greens.
Keto Bread
Keto bread usually employs almond flour or coconut flour (or a combination), psyllium husk, or flax meal as the flour.
11) Keto Bread Rolls
1/2 cup Coconut Flour
2 Tbsp Psyllium Husk powder
1/2 tsp Baking powder
1/4 tsp Himalayan salt
3/4 cup Water
4 large eggs
4 Tbsp macadamia nut oil
Preheat oven to 350 degrees F. Combine dry ingredients (coconut flour, psyllium husk powder, baking powder, salt) and mix thoroughly. In a separate bowl, start beating the eggs with a hand mixer. Add in macadamia nut oil and water and continue to mix until combined. Pour the dry ingredients into the wet and continue mixing until the dough becomes thick. If the dough is not easily shapeable by hand, add more psyllium husk powder until it is less sticky. Form into 10 dinner rolls and place on a greased baking sheet. Bake for 30-35 minutes. Let cool most of the way before removing. Enjoy!
12) Keto Bread Loaf
1 1/2 Cup Almond Flour
6 Large eggs Separated
4 Tbsp macadamia nut oil
3 tsp baking powder
1/4 tsp cream of tartar
1 pinch Himalayan salt
Preheat oven to 375 degrees F. Separate the egg whites from the yolks. Add cream of tartar to the whites and beat until soft peaks are achieved. In a food processor, combine the egg yolks, 1/3 of the beaten egg whites, macadamia nut oil, almond flour, baking powder, and salt (Add 3-6 drops of liquid stevia to reduce the slight egg taste). Mix until combined. Add the remaining 2/3 of the egg whites and gently process until fully incorporated, but not overmixed. Pour mixture into a greased 8” x 4” loaf pan. Bake for 30 minutes. Check with a toothpick to ensure the bread is cooked through. Enjoy!
13) Keto Wraps/Tortillas
1/4 cup psyllium husks, ground
1 cup almond flour
2 tablespoons coconut flour
1/4 teaspoon baking powder
1/2 teaspoon sea salt
1/4 cup hot water
hot water as needed
1 Tbsp coconut oil
In a medium bowl, whisk together the psyllium, almond flour, coconut flour, baking powder, and sea salt. Add 1/4 cup hot water and then knead into a dough. If needed, add additional hot water to help the dough come together. Divide into 6 balls. Next, flatten each ball as thin as possible into round tortilla shapes. Heat oil on a pancake griddle or electric frying pan to about 350°F. Cook until browned on each side. Let cool on a rack. Makes 6.
Keto Soups
14) Beef Stroganoff Soup
2 large beef rump (sirloin) steaks or 1 3/4 lb ground beef
1 lb cremini or white button mushrooms
¼ cup coconut oil or lard
2 cloves garlic, minced
1 medium white onion, chopped
5 cups bone broth
2 tsp paprika
1 tbsp Dijon mustard
Juice of 1 lemon (4 Tbsp)
1 ½ cup coconut cream
¼ cup freshly chopped parsley
1 tsp Himalayan salt
¼ tsp freshly ground black pepper
Use a sharp knife to slice the steaks as thin as you can. Season with salt and pepper. Grease a large heavy bottom pan with half of the coconut oil or lard. Once hot, add the beef slices (or ground beef) in a single layer and quickly fry over medium-high until browned on all sides. Remove the slices from the pan and set aside for later. Repeat with the remaining pieces. Grease the pan with the remaining oil or lard. Add the chopped onion and minced garlic to the pan and cook until lightly browned and fragrant, about 2-3 minutes. Add the sliced mushrooms and cook for 3-4 more minutes, stirring occasionally. Add the Dijon mustard and paprika, and pour in the bone broth. Add lemon juice and bring to a boil. Cook for 2-3 minutes. Add back the beef along with coconut cream. Remove from heat and top with freshly chopped parsley. Serves 6.
15) Curried Cauliflower Rice Soup (Vegetarian Option)
5-6 cups of cauliflower florets (3-4 cups riced)
2- 3 tbsp curry powder or curry seasoning
1 tsp garlic powder
1/2 tsp cumin
1/2 tsp paprika
1/4 tsp sea salt
2-3 tbsp olive oil for roasting
3/4 cup red onion, chopped
1 tsp minced garlic
2 tsp olive oil or avocado oil
8 kale leaves with stems removed and chopped
2 cups (5 oz) chopped carrots
4 cups chicken broth or Vegetable Broth
1 cup almond milk or coconut milk (thinned, carton-style)
1/4 tsp red pepper or chili flakes
1/2 tsp black pepper
salt to taste after cooked
Preheat oven to 400 degrees F. In a small bowl, toss cauliflower florets with the curry powder, garlic powder, cumin, paprika, salt, and 3 Tbsp oil. Spread the cauliflower in a baking dish or roasting pan and place in the oven. Roast 20-22 minutes, until fork tender but not overcooked.
Remove and set aside. While the cauliflower is cooling, prep the rest of your vegetables. Once the other vegetables are chopped, place cauliflower florets in a Food Processor or blender and pulse a few times until the cauliflower is “riced.” Next, place the chopped onion, 2 tsp oil, and minced garlic in a large stockpot. Sautee for 5 minutes until fragrant. Add in broth, milk, vegetables, cauliflower “rice,” and the red chili pepper and black pepper. Bring to a quick boil and then simmer for another 20 minutes or so until vegetables are all cooked. Add salt and pepper to taste. Serves 4.
16) Cream of Chicken Soup with Bacon & Mushrooms
6 slices bacon
2 tablespoons coconut oil
2 cloves garlic
3.5 ounces shiitake mushrooms, sliced
1/3 cup white cooking wine or water
1/2 cup almond milk
1/2 cup coconut milk (thick, from the can)
3 cups chicken broth
4 stalks celery, chopped
4 pieces chicken thighs (deboned and skinned), cooked and chopped
Himalayan salt
Freshly ground black pepper
2 tablespoons fresh parsley, chopped
In a large soup pot over medium heat, cook the bacon in 1 tablespoon coconut oil until crispy. Remove bacon from pot and set aside. Add the other tablespoon of coconut oil to the pot, add the garlic, and cook until golden. Add mushrooms and cook until they are softened. Then add wine or water and cook until liquid is reduced by half. Stir in almond milk, coconut milk, and chicken broth. Add celery and chicken. Simmer until heated through. Season with salt and pepper to taste. Garnish with parsley and bacon and serve warm. Serves 4.
Keto Dinner Recipes
Keto dinners can be very similar to what you’ve been used to on a regular diet –just losing the starch. Basic dinners include meat and vegetables with plenty of healthy fats. Certain vegetables can stand in for the starches, such as cabbage for egg noodles, riced cauliflower for rice, mashed cauliflower for mashed potatoes, and summer squash for spaghetti. “Breading” can be accomplished with almond flour or coconut flour, so you can even keep your fried fish or chicken.
Keto Chicken Recipes
See these here in this post.
Keto Ground Beef Recipes
See there here in this post.
Keto Pork
17) Oven Roasted Pork Belly
1 pound skinless pork belly
2 teaspoons Himalayan salt
2 teaspoons erythritol
Freshly ground black pepper to taste
Season pork belly with salt, erythritol, and a few grinds of black pepper. Cover and refrigerate overnight. The next day, preheat oven to 450 degrees F. Roast pork belly for 30 minutes, fat side up. Reduce heat to 275 degrees F and roast for an hour or more, until tender but not mushy. Remove from oven and enjoy! For leftovers, slice refrigerated pork belly into thick pieces and brown in a small amount of oil or warm in stock. Serves 8.
18) Pork Carnitas
1/4 cup coconut oil
4 pounds pork shoulder, cut into several large pieces
3 tablespoons Himalayan salt
1 onion, chopped
1 clove garlic, crushed
3 tablespoons lime juice
1 tablespoon chili powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
4 (14.5 ounces) can chicken broth
Preheat oven to 400 degrees F. Heat the coconut oil in a large Dutch oven over high heat. Season the pork shoulder with salt, then place in Dutch oven. Cook until browned on all sides, about 10 minutes. Add the onion, garlic, lime juice, chili powder, oregano, and cumin. Pour in the chicken broth and bring to a boil. Reduce heat to medium-low, cover, and continue to simmer until pork is very tender about 2 1/2 hours. Transfer the pork shoulder to a large baking sheet, reserving the cooking liquid. Drizzle with a small amount of the reserved cooking liquid and lightly season with salt. Bake the pork in the preheated oven until browned, about 30 minutes. Drizzle more of the cooking liquid on the meat every 10 minutes, and use two forks to shred the meat as it browns. Serves 12.
Serve with avocado slices and perhaps some cauliflower “rice.”
19) Herb Roasted Pork Loin
1 1/3 lb pork loin
2 cloves garlic
1 tsp dried basil
1 tsp dried thyme
1 tsp dried rosemary
10-15 cranks freshly cracked black pepper
1/2 tsp Himalayan salt
2 Tbsp olive oil
Preheat the oven to 425 degrees F. Combine the garlic, basil, thyme, rosemary, freshly cracked pepper, and salt in a small food processor, blender, or clean spice grinder. Pulse until the garlic is minced. (Alternatively, mince the garlic by hand and roughly chop the rosemary and then combine with the rest of the herbs and spices). Add 2 Tbsp of olive oil to the herb mixture. Place the pork loin on a baking sheet that is covered with foil. Rub the oil and herb mix over the entire surface of the pork (all sides). Place the pork loin on a baking sheet. Roast in the oven for 35-45 minutes or until the internal temperature reaches 145 degrees. Allow the pork loin to rest for ten minutes before slicing. Serves 4.
Keto Shrimp
20) Shrimp Scampi
4 Tbsp coconut oil
1 Tbsp garlic, minced
1/2 cup dry white wine
1/2 tsp Himalayan salt
1/8 tsp ground black pepper
2 lbs extra large shrimp, peeled and deveined
1/3 cup fresh parsley, chopped
2 Tbsp lemon juice
1 tsp lemon zest
2 packages Miracle Noodles
Prepare Miracle Noodles according to package directions. Next, heat the coconut oil in a large saute pan. Add the garlic and cook for 2 – 3 minutes until fragrant. Add the wine, salt, and black pepper and cook for 2 minutes. Add the shrimp and cook 2 – 3 minutes or until opaque. Remove from the heat and stir in the parsley, lemon juice, and lemon zest. Serve over hot, over prepared Miracle Noodles. Makes 6 servings.
21) Coconut Shrimp
1 ½ pound large shrimp, peeled and deveined
2 eggs
¼ tsp black pepper
½ tsp Himalayan salt
2 cups unsweetened, finely shredded coconut
coconut oil for frying
In a shallow bowl, beat the eggs with salt and pepper and set aside. Place the shredded coconut on a plate. Dip each shrimp in the eggs then press in the shredded coconut. Add the coconut oil until a depth of 1/2 inch in a large skillet and heat it over medium-high heat. Fry the shrimp in batches until golden brown, about 3-4 minutes per batch. Serve with your favorite keto sauce.
Keto Salmon
22) Salmon with Creamy Avocado Sauce
4 6-8 oz salmon fillets, skin removed
2 Tbsp coconut oil
Himalayan salt and freshly ground black pepper to taste
Fresh basil, minced
Lemon wedges for serving
Avocado sauce:
1 ripe avocado, halved
¼ cup fresh basil leaves
1 clove garlic
1 Tbsp freshly squeezed lemon juice
¼ cup olive oil
¼ cup thinned (carton style) coconut milk
Himalayan salt and freshly ground black pepper to taste
Combine avocado sauce ingredients in a blender, blend until smooth and creamy, and set aside.
Season salmon fillets with salt and pepper on both sides. In a skillet over medium-high heat, add the coconut oil and tip back and forth to coat. Once the oil is hot, add salmon fillets, and sear for 5-6 minutes. Flip and sear for 5-6 additional minutes. Transfer salmon fillets to a plate and top with the avocado sauce. (If the sauce is too thick, just add 1-2 Tbsp of water and blend again.) Sprinkle with the minced fresh basil and serve immediately with a lemon wedge. Serves 4.
23) Teriyaki Salmon
4 (6 oz) salmon steaks
1/4 cup sesame oil
1/4 cup freshly squeezed lemon juice
1/4 cup coconut aminos
2 tablespoons Just Like Brown Sugar, or more to taste
1 tablespoon sesame seeds
1 teaspoon ground mustard
1 teaspoon ground ginger
1/4 teaspoon garlic powder
In a small saucepan, mix sesame oil, lemon juice, coconut aminos, Just Like Brown Sugar, sesame seeds, ground mustard, ginger, and garlic powder and place over low heat. Bring to a simmer, stirring until sweetener has dissolved. At this point, set aside 1/2 cup of marinade for basting. Pour remaining marinade into a resealable plastic bag and place salmon into the marinade. Squeeze air out of the bag, seal, and marinate the salmon steaks for at least 1 hour (2 hours for better flavor). Drain and discard used marinade. Set oven rack about 4 inches from the heat source and preheat the oven’s broiler (500-550 degrees F). Place salmon steaks into a broiler pan and broil for 5 minutes. Brush steaks with reserved marinade, turn and broil until fish is opaque and flakes easily, about 5 more minutes. Brush again with marinade before serving. Serves 4.
24) Cilantro Lime Salmon
1 (2 lb) salmon fillet
1 lime – zested and juiced
1 clove garlic
2 tablespoons olive oil
2 tablespoons cilantro, coarsely chopped
Preheat oven to 400 degrees F. Rinse salmon fillet under cool water and pat dry. Place on foil-lined baking sheet. Combine lime zest, lime juice, garlic, olive oil, and cilantro in food processor and pulse until well combined. Pour over salmon. Bake for 18-20 minutes, or until salmon flakes easily and is cooked through. Serves 6.
Keto Vegan & Vegetarian Recipes
Check these out here.
Keto Crockpot/Slow Cooker Recipes
25) Lemon Coconut Chicken
1 (5–6 lb) whole chicken
1 cup water
1/2 tsp Himalayan salt
1/4 tsp freshly ground black pepper
1 whole lemon, sliced thinly
½ cup coconut oil
4 Tbsp Italian flat-leaf parsley, chopped
Rinse your chicken and pat dry. Rub all over with salt and pepper. Place the chicken in the center of the crockpot and pour the water into the pot. The liquid should just cover the bottom. Cook on High for about 3 hours. Internal temperature should be 165 degrees F at the thickest part of the thigh and juices should run clear. Combine the coconut oil, parsley, and lemon slices in a small saucepan over low heat until the coconut oil has melted and the lemons darken in color. Then pour over your bird before serving. Serves 6 8.
26) Crockpot Reuben Soup
1 medium onion, chopped
2 stalks of celery, chopped
2 large garlic cloves, minced
3 Tbsp coconut oil
1 lb corned beef, chopped
4 cups Beef Stock
1 cup sauerkraut
1 tsp Himalayan salt
1 tsp caraway seeds
¾ tsp freshly ground black pepper
2 cups full-fat coconut milk
Heat slow cooker on high setting. Heat a large sauté pan on low-medium, and add the coconut oil. Next, add onion, celery, and garlic. Sauté until soft and translucent. Transfer to slow cooker, and then add corned beef, beef stock, sauerkraut, salt, caraway seed, and black pepper. Cover and cook on high for 4 1/2 hours. Add full-fat coconut milk and cook 1 additional hour. Serves 14.
27) Pork Roast with Creamy Mustard Sauce
1 Tbsp coconut oil
2 1/2- to 3-pound pork boneless sirloin roast
2 medium carrots, finely chopped (1 cup)
1 medium onion, finely chopped (1/2 cup)
1 small shallot, finely chopped (2 tablespoons)
¾ cup dry white wine
1 tsp Himalayan salt
½ tsp freshly ground black pepper
¼ cup full-fat coconut milk
2 to 3 Tbsp Dijon mustard
Heat oil in 10-inch skillet over medium-high heat. If pork roast comes in netting or is tied, do not remove. Cook pork in oil about 10 minutes, turning occasionally, until brown on all sides.
Place pork in 3 1/2- to 6-quart slow cooker. Mix remaining ingredients except for half-and-half and mustard in small bowl; pour over pork. Cover and cook on Low heat setting 7 to 9 hours. Remove pork from slow cooker; cover to keep warm. Stir half-and-half and mustard into juices. Increase heat setting to High. Cover and cook about 15 minutes or until slightly thickened. Remove netting or strings from pork. Serve sauce with pork. Serves 8.
Dessert Recipes
Keto Pie
28) Egg Custard Pie
3 eggs
2 cups full-fat coconut milk
3/4 cup granulated erythritol
¾ tsp stevia glycerite
1 Tbsp vanilla
1/2 tsp Himalayan salt
sprinkle of nutmeg
Preheat oven to 425 degrees F. Beat eggs in a medium bowl until foamy. Add erythritol, coconut milk, salt, and vanilla. Mix well. Grease a glass pie plate with coconut oil and pour the custard into the pie plate. Sprinkle nutmeg on top. Put pie on the top rack of the oven and also add a cake pan of water to the bottom rack of the oven – this helps the custard stay moist and fluffy. Bake pie at 425 degrees for 10 minutes; then reduce oven temp to 325 degrees and cook another 30 minutes. Pie is done when a knife inserted comes out clean. Let cool and enjoy!
Keto Cake
29) Low Carb Angel Food Cake
12 egg whites
2 tsp cream of tartar
1 pinch salt
1 cup Jay Robb Vanilla Egg White Protein powder
1 cup powdered erythritol
1 tsp vanilla extract or vanilla bean powder
Preheat oven to 350 degrees F. Sift protein powder and powdered erythritol together and set aside. In a large bowl, beat egg whites with a pinch of salt until foamy. Add cream of tartar and continue to beat until very stiff (so that when you put the bowl upside down the whites don’t fall out). Add vanilla. Quickly fold in protein mixture. Pour into a greased 10-inch angel food cake pan. Bake at 350 degrees F for 45 minutes. Makes 14 servings. Serve with coconut milk custard or raspberries and coconut cream (or keto ice cream!) to add extra fat.
Keto Ice Cream
Homemade coconut milk ice cream is great for dairy-free keto ice cream. You can choose your sweetener and flavors, and even add some extra fat in the form of MCT oil.
30) Vanilla Ice Cream
5 egg yolks
½ cup erythritol
½ tsp stevia glycerite
1 cup full-fat coconut milk
1 cup unsweetened vanilla almond milk
1 teaspoon vanilla extract
1/4 tsp Himalayan sea salt
In a medium saucepan, add the egg yolks and sweeteners and mix on high with a hand mixer. Whip yolks until light in color and double in size. Then mix in the coconut milk.
Optionally, you can cook the custard: Place the saucepan on medium heat on the stove and cook, stirring constantly, until thickened into a custard. Remove from heat and stir in the almond milk, vanilla, and salt. Let cool completely. Place into your ice cream machine and freeze according to your ice cream maker’s directions. Serves 5.
