Healthy Keto Shamrock Shake

Healthy Keto Shamrock Shake

This fun low-carb and sugar-free milkshake is the perfect keto recipe for Saint Patrick's Day! I used the No-Churn Keto Vanilla Ice-Cream recipe so keep in mind that it will take an extra 4 hours to prepare it the ice cream. I added peppermint extract and a splash of natural food coloring for that pop of green.

I love the mint flavor here and if you want you could even add a bit of dark chocolate! I like to mix together a bit of cocoa powder and coconut oil with stevia drops to create a delicious high-fat fudge sauce for the topping — now that is delicious!

Preparation time

Hands-on:    5 minutes
Overall:     5 minutes

Nutritional values (per serving)

Total Carbs	2.9	grams
Fiber	0	grams
Net Carbs	2.9	grams
Protein	4.6	grams
Fat	30.9	grams
of which Saturated	18.8	grams
Energy	318	kcal
Magnesium	9	mg (2% RDA)
Potassium	147	mg (7% EMR)

Macronutrient ratio: Calories from carbs (4%), protein (6%), fat (90%)

Ingredients (makes 2 servings)

• 1/4 batch No-Churn Keto Vanilla Ice-Cream (about 1 1/2 cups)
• 1/4 cup heavy whipping cream or coconut milk (60 ml/ 2 fl oz)
• 1/4 cup water or unsweetened almond milk (60 ml/ 2 fl oz)
• 1/2 tsp sugar-free peppermint extract
• Optional: 1/4 - 1/2 tsp natural green food coloring
• 1/4 cup whipped cream or coconut cream (15 g/ 0.5 oz)

Note: If you can't find natural food coloring, add a pinch of spirulina (blue) and a pinch of turmeric (yellow). Mixing these two ingredients will produce green color.

Instructions

1. Place all the ingredients in a blender and blend until smooth.
   
2. Divide between glasses. Top with whipped topping and serve.
   

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Low-Carb Turkey & Veg Roll-Ups

Low-Carb Turkey & Veg Roll-Ups

These French onion turkey roll-ups are a great mid-day low-carb snack or light lunch that you can pack in your lunchboxes (just like all of these keto recipes) and take with you! They also make great party appetizers as well.

To add a bit more fat you could add some avocado to the roll-ups, otherwise these make a great low-carb, protein rich snack. I know for me personally it’s sometimes hard to get enough protein in my day so easy snacks like this are a lifesaver!

Preparation time

Hands-on:    10 minutes
Overall:     10 minutes

Nutritional values (per roll up)

Total Carbs	2	grams
Fiber	0.5	grams
Net Carbs	1.5	grams
Protein	8.4	grams
Fat	5.8	grams
of which Saturated	3.1	grams
Energy	86	kcal
Magnesium	11	mg (3% RDA)
Potassium	156	mg (8% EMR)

Macronutrient ratio: Calories from carbs (7%), protein (36%), fat (57%)

Ingredients (makes 16 roll ups) French Onion Spread:

• 1 cup cream cheese (240 g/ 8.5 oz)
• 1/4 cup minced shallots (40 g/ 1.4 oz)
• 2 tbsp minced chives
• pinch of sea salt

Roll-Ups:

• 16 slices deli turkey (450 g/ 1 lb)
• 1 red bell pepper, thinly sliced (165 g/ 5.8 oz)
• 1 cucumber, thinly sliced (280 g/ 9.9 oz)
• 1/2 cup microgreens or greens of choice (10 g/ 0.4 oz)

Note: Serve these rolls a quick snack/appetizer, or 4-6 rolls as a main dish.

Instructions

1. Combine the ingredients for the french onion spread in a small bowl.
   
2. Place a slice of turkey down and top with one tablespoon of the cheese mixture, sliced peppers, cucumber, and microgreens (keep enough for all 16 slices).
   
3. Roll up and slice in half. Repeat with remaining turkey.
   
4. Eat immediately, or store the ingredients separately for easy meal-prep. Serve individual rolls as an appetizer, or 4-6 rolls as a main dish.
   

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Low-Carb Fajita Salad

Low-Carb Fajita Salad

This keto Fajita Salad is packed with fiber, flavor, and spice! I’m obsessed with the dairy-free cilantro vinaigrette that acts as the salad dressing and as the marinade for the chicken thighs.

Along with the grilled chicken we’ve got grilled peppers, onions, avocado, jalapeños, and the lettuce of course. You could also swap out the chicken for flank steak (yum!), or even shrimp!

The cooked marinated chicken can be stored in the fridge for four days which makes this healthy low-carb salad ideal for meal prep and lunchboxes — it will only take a few minutes to prepare this nutritious keto salad.

Preparation time

Hands-on:    1 hour
Overall:     1 hour 25 minutes

Nutritional values (per serving)

Total Carbs	18.8	grams
Fiber	10.5	grams
Net Carbs	8.3	grams
Protein	26.3	grams
Fat	41	grams
of which Saturated	9.8	grams
Energy	533	kcal
Magnesium	80	mg (20% RDA)
Potassium	1,190	mg (60% EMR)

Macronutrient ratio: Calories from carbs (7%), protein (21%), fat (72%)

Ingredients (makes 4 servings) Marinade:

• 1/4 cup extra virgin olive oil (60 ml/ 2 fl oz)
• 1/3 cup lime juice (80 ml/ 2.7 oz)
• 1/4 cup cilantro leaves
• 1 clove garlic
• 1/2 tsp ground cumin
• 1/2 tsp onion powder
• 1 tsp sea salt

Fajitas:

• 450 g boneless, skinless, chicken thighs (1 lb)
• 1 large red bell pepper, sliced (210 g/ 7.4 oz)
• 1/2 medium red or white onion, sliced (50 g/ 1.8 oz)
• 2 tbsp ghee or butter (28 g/ 1 oz)
• 2 heads Romaine lettuce or any green lettuce (400 g/ 14.1 oz)
• 2 large avocados, diced or sliced (400 g/ 14.1 oz)
• 2 jalapeños, sliced (28 g/ 1 oz)

Instructions

1. Combine the marinade ingredients together in a blender and blend until smooth.
   
2. Add half to a container with the chicken and marinate in the refrigerator for at least one hour.
   Reserve the rest for the dressing.
   
   
3. Heat a large skillet over high heat, cook the chicken for 5-7 minutes per side until slightly charred and cooked through.
   Remove, slice and set aside.
   
4. Add the ghee to the skillet and add in the pepper and onion. Cook for 4-5 minutes until soft.
   
   
5. To assemble, top the lettuce with the chicken, peppers, onion, avocado, and jalapeños. Top with dressing.
   
6. Serve immediately, or store in the fridge for up to a day. The marinated and cooked chicken can be stored in the fridge for up to 4 days.
   

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Keto Chocolate Mousse Sandwich Cookies

Keto Chocolate Mousse Sandwich Cookies

If you’re looking for a show stopping keto cookie recipe for a special occasion, these low-carb chocolate sandwich cookies tick all the boxes — pretty, oozing and utterly delicious. They make a great edible gift for birthdays, Mother's Day, Valentine's Day and the holiday season!

Filled with a simple sugar-free chocolate mascarpone mousse, these keto-friendly chocolate cookies are great fun to bake with kids too. Give them the mousse to make, they’ll have fun licking the bowl clean. I know I did!

Preparation time

Hands-on:    20 minutes
Overall:      1 hour

Nutritional values (per sandwich cookie)

Total Carbs	5.8	grams
Fiber	2.4	grams
Net Carbs	3.3	grams
Protein	4.9	grams
Fat	21.6	grams
of which Saturated	8.2	grams
Energy	228	kcal
Magnesium	51	mg (13% RDA)
Potassium	150	mg (8% EMR)

Macronutrient ratio: Calories from carbs (6%), protein (9%), fat (85%)

Ingredients (makes 13 sandwich cookies) Cookies:

• 250 g Almond & Cashew Butter, almond butter, sunbutter or Keto Butter (8.8 oz)
• 1/4 cup coconut butter (65 g/ 2.3 oz)
• 1/4 cup powdered Erythritol or Swerve (40 g/ 1.4 oz)
• 1 large egg
• 1/4 tsp sea salt (skip if there is in the nut butter)
• 1 tsp vanilla powder or 2 tsp sugar-free vanilla extract

Chocolate mascarpone mousse:

• 1/2 cup mascarpone cheese (120 g/ 4.2 oz)
• 1/2 cup heavy whipping cream (120 ml/ 4 fl oz)
• 3 tbsp raw cacao powder or Dutch process cocoa powder (16 g/ 0.6 oz)
• 3/4 tsp vanilla powder or 1 1/2 tsp sugar-free vanilla extract
• 2 tbsp powdered Erythritol or Swerve (20 g/ 0.7 oz)

Note: For dairy-free filling, the mascarpone cheese and whipping cream can be substituted with 1 cup of coconut cream. For a nut-free option, use sunbutter instead of almond butter. Sweetener can be used to taste or partially substituted with liquid stevia.

Instructions

1. Preheat the oven to 140 °C/ 285 °F (fan assisted), 160 °C/ 320 °F (conventional). Mix the nut butter and coconut butter together in a mixing bowl. (Some store-bought products will have a layer of oil on top which you should not use in this recipe or it may affect the texture.) Add the Erythritol and salt. Stir.
   Note: Apart from store-bought nut butter, you can easily Almond & Cashew Butter, coconut butter or other options such as sunbutter at home.
   
2. Add the egg and mix well.
   
   
3. Form into a ball. If the dough is too runny (too much oil in the nut butter), add up to 4 tablespoons of ground almonds to thicken. Place in the fridge for 20 minutes to firm up.
   
4. Roll the dough between 2 sheets of baking paper until about 1/2 cm (1/4 inch) thick.
   For a super quick no-rolling way: Simply create 26 balls (about 15 g/ 1/2 oz each) and then flatten using the bottom of a glass jar or your hand. They won't be perfectly symmetrical but still pretty!
   
5. Cut out your cookies using a 5 cm (2 inch) diameter cutter and careful place using a spatula onto a greaseproof lined baking tray.
   
6. Roll the remaining dough back into a ball and repeat the rolling between 2 sheets of greaseproof and cutting step until all the dough is used up. You should get about 26 cookies in total.
   
   
7. Bake in the oven for 30-35 minutes until golden. Carefully flip after about 20 minutes for even cooking. Remove from the oven and allow to cool on a wire rack.
   
8. Meanwhile, add all the mousse ingredients to a mixing bowl and whisk with an electric whisk until smooth and thick. Don’t over whisk or the cream may curdle.
   
   
9. Spread about 1 tablespoon of the filling onto one half of a cookie and top with another cookie to form a sandwich.
   
   
10. Repeat until all the cookies have been filled. Optionally, dust with more cacao powder.
    
11. Store in fridge for up to 3 days. Dry cookies (no filling) can be stored in the freezer for up to 3 months.
    

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Salmon BLT Keto Sandwich

Salmon BLT Keto Sandwich

This keto Salmon BLT is an awesome low-carb and grain-free sandwich! There’s quite a few variations you could do as well:

• Mix chipotles in adobo into the mayo
• Add chile powder and lime juice to the mayo
• Add fresh or roasted garlic to the mayo
• Add sliced avocado to the sandwich
• Add a slice of cheese such as cheddar, provolone or manchego

I could go on and on with a million different ideas, leave yours in the comments below!

We used the all-time favorite Keto Buns recipe for the bread here and they are perfect! I love keeping a batch of the on hand during the week for easy sandwiches. This low-carb bread recipe is ideal for meal prep and healthy lunchboxes.

With less than 6 grams of net carbs, over 40 grams of protein and 60 grams of fat, this meal is ideal for those who practice intermittent fasting and need a nutritious meal to break their fasting window.

Preparation time

Hands-on:    10 minutes
Overall:     20 minutes

Nutritional values (per serving)

Total Carbs	14.5	grams
Fiber	8.7	grams
Net Carbs	5.8	grams
Protein	43.8	grams
Fat	64.3	grams
of which Saturated	12.1	grams
Energy	789	kcal
Magnesium	143	mg (36% RDA)
Potassium	1,077	mg (54% EMR)

Macronutrient ratio: Calories from carbs (3%), protein (23%), fat (74%)

Ingredients (makes 1 serving)

• 1 Ultimate Keto Bun - see other suggestions below
• 1 small salmon fillet (115 g/ 4 oz)
• 1 tbsp avocado oil, olive oil or ghee (15 ml)
• 2 slices bacon (60 g/ 2.1 oz)
• 2 leaves lettuce (10 g/ 0.4 oz)
• 1 slice tomato (27 g/ 1 oz)
• 1 slice red onion (8 g/ 0.3 oz)
• 1 tbsp mayonnaise (15 g/ 0.5 oz) - you can make your own mayo

Note: Instead of keto buns, you can make a regular Keto Bread Loaf and slice to make a sandwich (flax-free and nut-free option included), or Nut-Free Keto Buns if you can't eat nuts.

Instructions

1. Preheat grill pan or skillet to high heat. Season the salmon with salt and pepper. Add the oil to the skillet then crisp up the bacon.
2. Sear the salmon skin side down for 5 minutes until it easily releases from the pan. Flip and cook 2 more minutes. Remove and set aside.
   
   
3. To assemble, slice the bun in half and layer in the lettuce, salmon, onion, tomato, bacon, and mayonnaise.
   
   
4. Serve immediately.
   
   
5. The sandwich is best eaten fresh but can be stored in a lunchbox in the fridge for up to a day. The buns can be stored ay room temperature for up to 3 days, or frozen in a freezer bag for up to 3 months.

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Creamy Cilantro Everything Sauce

Creamy Cilantro Everything Sauce

This Creamy Cilantro Sauce is a delicious low-carb dip for salads, taco bowls, chips, or fresh cut veggies! It’s super cheesy, tangy, and perfectly balanced with just a bit of spicy from the jalapeño.

It also makes a great dip for wings. Consider this an all-purpose magic sauce, the sky's the limit for what you can use it for! It only takes a few minutes to prepare this high-fat sauce and you can keep it in the fridge for up to a week.

Preparation time

Hands-on:    5 minutes
Overall:     5 minutes

Nutritional values (per serving, about 1/4 cup/ 60 ml)

Total Carbs	2.7	grams
Fiber	0.2	grams
Net Carbs	2.5	grams
Protein	1.4	grams
Fat	12.9	grams
of which Saturated	4.9	grams
Energy	126	kcal
Magnesium	5	mg (1% RDA)
Potassium	70	mg (4% EMR)

Macronutrient ratio: Calories from carbs (8%), protein (4%), fat (88%)

Ingredients (makes 8 servings/ 2 cups)

• 1 cup sour cream (230 g/ 8.1 oz)
• 1/4 cup cream cheese (60 g/ 2.1 oz)
• 1 small bunch cilantro (15 g/ 0.5 oz)
• 1 jalapeño pepper, seeds removed (14 g/ 0.5 oz)
• 1/4 cup lime juice (60 ml/ 2 fl oz)
• 3 tbsp avocado oil or olive oil (45 ml/ 1.5 fl oz)
• 2 garlic cloves
• 1/2 tsp sea salt, or to taste

Instructions

1. Place all of the ingredients in a blender and blend until smooth.
   
   
2. Store in an airtight container in the refrigerator for up to one week.
   
   

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Healthy Keto Oreo Shake

Healthy Keto Oreo Shake

This oreo smoothie is more than just a keto treat — it's a complete meal. It's packed with healthy fats, protein, magnesium and potassium to help you stay nourished and satisfied for longer.

If you're busy (who isn't these days?!), easy keto smoothies and shakes like this one can be prepared in just a few minutes.

Originally, I was tempted to use my Low-Carb Oreo Cookies but I didn't want to complicate it so I kept this healthy shake simple with just a few ingredients — it tastes just as good as the real deal.

As any keto shake, it's versatile so you can customise it to suit your preferences. Here are some of the many substitutions and add-ons to make your perfect keto shake:

• Extra fats and/or gut-healing protein: Add some MCT oil powder or Keto Collagen — These single packs are perfect for keto smoothies (Use code SINGLES20 to get 20% off).
• Almond butter: Use any nut or seed butter, or coconut butter. Black sesame paste (tahini) is a great alternative if you don't have black cocoa powder. I used my favourite Keto Butter made with macadamia nuts, cashews, coconut butter and MCT oil.
• Sweeteners: You can use any low-carb sweeteners from this list, or skip the sweeteners altogether. You may find it too sweet — feel free to use less.
• Black cocoa powder: You can use Dutch process cocoa powder or raw cacao powder.
• For dairy-free: Use coconut milk for the shake and coconut cream for the topping instead of heavy whipping cream.
• Raw eggs: Use 1/2 cup whey protein, egg white protein powder, collagen powder or plant-based protein powder (sweetener-free or with low-carb sweeteners).

Are Raw Eggs Safe?

If a recipe calls for raw eggs and you are concerned about the potential risk of Salmonella, you can make it safe by using pasteurized eggs. To pasteurize eggs at home, simply pour enough water in a saucepan to cover the eggs.

Heat to about 60 °C/ 140 °F. Using a spoon, slowly place the eggs into the saucepan. Keep the eggs in the water for about 3 minutes. This should be enough to pasteurize the eggs and kill any potential bacteria. Let the eggs cool down and store in the fridge for 6-8 weeks.

Preparation time

 5 minutes

Nutritional values (per serving)

Total Carbs	14.7	grams
Fiber	6.8	grams
Net Carbs	7.9	grams
Protein	22.6	grams
Fat	47.5	grams
of which Saturated	16	grams
Energy	549	kcal
Magnesium	166	mg (41% RDA)
Potassium	821	mg (41% EMR)

Macronutrient ratio: Calories from carbs (6%), protein (16%), fat (78%)

Ingredients (makes 2 servings)

• 1 1/2 cups unsweetened almond milk, cashew milk or water (360 ml/ 12 fl oz)
• 1/4 cup heavy whipping cream (60 ml/ 2 fl oz)
• 4 large eggs (use pasteurized)
• 4 tbsp roasted almond butter or Keto Butter (64 g/ 2.3 oz)
• 4 tbsp powdered Erythritol or Swerve (40 g/ 1.4 oz)
• 3 tbsp black cocoa powder or Dutch process cocoa powder (16 g/ 0.6 oz)
• 1/4 tsp vanilla powder or 1/2 tsp sugar-free vanilla extract
• 1/2 cup whipped cream for topping (120 ml/ 4 fl oz)

Note: See intro for a full list of add-ons and substitutions.

Instructions

1. Pour the almond milk in an ice tray and freeze. You can skip this step or use ice cubes instead.
2. Place the frozen almond milk and cream in a blender. Add the eggs.
3. Add the almond butter, sweetener, cacao powder and vanilla. I used my favourite Keto Butter made with macadamia nuts, cashews, coconut butter and MCT oil.
4. Process until smooth and creamy.
5. Pour into serving glasses.
6. Top with whipped cream just before serving.

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