Author: Evy

KETO PESTO CHICKEN

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I’m a big fan of easy simple recipes, and this is one of them. With only 6 ingredients, you can prepare this delicious dish with minimum effort or cooking skills!

INGREDIENTS (4 portions)

  • 4 chicken filets
  • 1 cup of cream cheese
  • 5 tsp pesto
  • salt and pepper to taste
  • 2 cups shredded mozzarella

INSTRUCTIONS

  1. Preheat the oven to 375 F.
  2. Start by cutting the chicken filets in half, but not completely so you can still close them once you fill them up. Set aside.
  3. In a medium size bowl, add the cream cheese and pesto. Mix until smooth.
  4. Take the chicken filets and season with salt and pepper on both sides.
  5. Fill up the chicken filets with the cream cheese and pesto mixture and close them.
  6. Place the stuffed chicken filets in a large oven dish and add the shredded mozzarella cheese on top.
  7. Bake in the oven for 40 minutes.
  8. Enjoy!

For my Dutch keto fam:

Keto pesto kipfiletDownload

KETO SWEDISH MEATBALLS

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If you’ve been to Ikea, then you probably have had their Swedish meatballs. At least, that’s where I had them for the first time, and I loved them. So I made a keto friendly version of them. Absolutely delicious!

INGREDIENTS (2-3 portions)

For the meatballs:

For the sauce:

INSTRUCTIONS

  1. Start by seasoning the ground meat and roll into small balls.
  2. In a large pan or skillet, melt the butter and fry the meatballs until they are golden brown on medium to high heat. Then take them out of the pan and put them on a plate.
  3. Add the cut onion and minced garlic to the same pan you just fried the meatballs in and add the bone broth, let simmer on high heat for a few minutes.
  4. Lower the heat and add the heavy cream, salt, pepper and nutmeg.
  5. Let simmer until the sauce thickens. If you’d like a more thicker consistency, you can add 1 tsp of lupin flour.
  6. Add in the meatballs to the sauce and let simmer for another 2-3 minutes.
  7. Serve with mashed cauliflower.

RECOMMENDED COOKING TOOLS

Cast Iron Skillet

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For my Dutch Keto Fam

Keto zweedse balletjesDownload

KETO CHOCOLATE CUPCAKES

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Cupcakes are one of my favourite recipes to prepare for Birthdays. They are quite easy to prepare and they’re absolutely delicious!

INGREDIENTS (6-8 CUPCAKES)

For the cakes:
– 2 cups almond flour
– 6 tbs raw cacao powder
– 1 tsp baking powder
– 1/4 tsp Himalayan salt
– 1/2 cup granulated erythritol
– 3 large eggs
– 1/3 cup butter (melted)
– 1/2 cup unsweetened almond milk
– 1 tsp Vanilla extract

For the frosting:
– 1 1/2 cups Butter (softened: let sit on room temp 1 hour before using)
– 10 tbs raw cacao powder
– 1/2 cup powdered erythritol
– 1 tsp vanilla extract
– 1 tbsp Heavy cream

Other:
– Sugar free chocolate drops

INSTRUCTIONS

  1. Preheat the oven to 350F / 175 C. Line 10 cups in a muffin tin with paper liners
  2. In a large bowl mix the first 5 dry ingredients with a wooden spoon.
  3. Make a whole in the dry mixture and add the wet ingredients. (Butter, eggs, almond milk and vanilla extract)
  4. Whisk all the ingredients together until you have a smooth batter.
  5. Add the batter to a piping bag or ziplock bag and pipe it into the paper liners.
  6. Bake in the oven for 20-25 minutes.
  7. Let them cool on a rack until they are room temperature.
  8. Prepare the frosting: add all the ingredients to a bowl and mix with an electric handmixer.
  9. Decorate the cupcakes with the frosting.
  10. Add some sugar free chocolate drops to top it off.
  11. Enjoy!

RECOMMENDED COOKING TOOLS

Cupcake pan

Cupcake liners

Hand Mixer

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For my Dutch Keto Fam

Keto chocolade cupcakesDownload

2 INGREDIENT KETO STRAWBERRY JAM CUPS

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Looking for some keto friendly Holiday candy? Then you might want to try out these jam cups. The white and red colours already give you that Christmassy feeling, and you’ll only need 2 ingredients!

I used the keto friendly strawberry jam from Good Good and white chocolate chips from Lily’s (my favourite keto chocolate brand).

INGREDIENTS (for 6-8 cups)

INSTRUCTIONS

  1. Line a muffin pan with 6-8 silicone or parchment paper muffin liners.
  2. Melt 1/2 cup of white chocolate in a double boiler.
  3. Spread 1 to 1,5 tsp of chocolate in the bottom of each cupcake liner.
  4. Dollop half a teaspoon of jam on top of the chocolate.
  5. Cover each dollop of strawberry jam with more chocolate and smooth out the top.
  6. Refrigerate for 1 hour or until chocolate has hardened.
  7. Remove the jam cups from the liners.

Note:
Depending on how big the cupcake liners are you can get more or less jam cups out of this recipe.

RECOMMENDED COOKING TOOLS

Cupcake pan

Cupcake liner

Spatula

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KETO MASHED SAVOY CABBAGE WITH SAUSAGE

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This recipe takes me back to my childhood. It’s something we ate in our family during the winter and it just tastes so delicious.

Savoy cabbage is a winter vegetable and one of several cabbage varieties. It is thought to originate from England and the Netherlands. It’s packed with nutrients such as vitamin C which is beneficial for the immune system. It’s also a low carb vegetable: only 3g net carbs per 100 grams.

The original recipe is made with mashed potatoes, so I replaced them with keto friendly mashed cauliflower. Traditionally it’s eaten with sausage but you can also combine it with fish like salmon or cod.

INGREDIENTS (2 -3 portions)

  • 1/2 savoy cabbage
  • 1/2 cauliflower head
  • 1/4 cup water
  • 4 tbs butter
  • 3 cloves garlic, minced
  • 2 tbs sour cream
  • salt and pepper
  • 4 sausages

INSTRUCTIONS

  1. Start by cutting the cauliflower head into florets and cook in a steamer or boiling water until soft.
  2. Cut the savoy cabbage and rinse with water.
  3. Melt 2 tbs of butter in a large pot on medium heat. Add the savoy cabbage, water, salt and pepper. Stir and let it cook for 15-20 minutes on medium-low heat.
  4. In the meantime, prepare the mashed cauliflower: in a medium sized pot melt 2 tbs of butter on medium heat and add the minced garlic. Stir, add the cauliflower and lower the heat.
  5. Mix the cauliflower with a stick blender or a food processor. (you can also use a potato masher) and add the sour cream, salt and peper.
  6. Mix the mashed cauliflower with the prepared savoy cabbage with a spoon and stir until everything is blended.
  7. Prepare the sausages in a pan on medium heat and place them on a plate. Add the mashed savoy cabbage and enjoy!

RECOMMENDED COOKING TOOLS

Cooking pot

Stand mixer

Masher

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For my Dutch Keto Fam

Keto savooikool stoemp met worstDownload

KETO SHRIMP IN CREAMY TOMATO SAUCE WITH SHIRATAKI FETTUCCINI

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Are you missing your pasta on the ketogenic diet? Then I have the perfect keto friendly replacement for you: Shirataki noodles!

Shirataki noodles are made from the Japanese konjac yam (aka Devil’s tongue or elephant yam), which is a fibrous root tuber and are almost zero carbs! Glucomannan is the starch extracted from the kojac yam which is formed into noodles.

Shirataki noodles are typically thin, translucent and gelatinous. Shirataki noodles are also known as miracle noodles. There are different kinds of shirataki noodles such as angel hair, fettuccini, linguini and even in rice form!

The best thing about these noodles is that they are so easy to prepare. They usually come in a bag. All you need to do is rinse them with water and they are ready to eat! They make a perfect fast meal. This shrimp recipe can be made in under 15 minutes!

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INGREDIENTS (2 portions)

INSTRUCTIONS

  1. In a large non sticking pan, melt the butter on medium heat.
  2. Glaze the onion and minced garlic. Stir for one minute.
  3. Add the shrimp and the spices, stir for another minute.
  4. Add the tomato sauce and the heavy cream and let simmer for a couple of minutes.
  5. In the meantime, rinse the shirataki fettuccini with hot water in a strainer. And place them on a plate, add the sauce on top and sprinkle some dried parsley to garnish.
  6. Enjoy!
For my Dutch Keto Fam:
Keto scampi met shirataki fettucciniDownload

KETO CHOCOLATE ICE CREAM

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With this recipe you can make your own delicious keto friendly chocolate ice cream with just 5 ingredients!

For this recipe I used an ice cream maker, but if you don’t have one, not to worry. You can still prepare this delicious ice cream.

INGREDIENTS

INSTRUCTIONS

  1. In a large pot, melt the butter on medium heat. When the butter is melted, add 2 cups of heavy cream and the powdered erythritol.
  2. Higher the heat, and bring the mixture to a boil, when it starts to boil, lower down the heat and let simmer for 5 minutes. Stir inbetween.
  3. When the mixture is ready (when it sticks to the back of a spoon), add the cacao powder, mix with a spatula or whisk. Set aside and let it cool down.
  4. When the mixture is cooled down, add the remaining 1 cup of heavy cream. Mix until everything is incorporated and transfer to the ice cream maker. Let it run until the ice cream is formed.
  5. If you don’t have an ice cream maker, transfer the mixture into a container, place in the freezer and stir every 30 minutes, until the ice cream is formed.

RECOMMENDED COOKING TOOLS

ice cream maker

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For my Dutch Keto Fam:

Keto chocolade ijsDownload

KETO PEANUT BUTTER MOUSSE

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Want an easy delicious peanut butter dessert? Than this might be the right fit for you! It’s super easy to prepare, there’s no cooking involved and you will only need 5 ingredients that you probably already have laying around in your pantry.

Don’t like peanuts? You can replace the peanut butter with any other nut butter you prefer.

INGREDIENTS

INSTRUCTIONS

  1. Add the heavy whipping cream to a medium sized bowl. Mix it with a handmixer until you have stiff peaks. Set aside.
  2. In a large bowl, add the cream cheese, the peanut butter, powdered erythritol and vanilla extract. Mix everything smooth with a handmixer.
  3. Add the whipped cream little by little to the peanut butter mixture until everything is blended together.
  4. Transfer to a small glass with a spoon or use a piping bag.
  5. Optional; top is off with some keto friendly chocolate.
  6. Enjoy!

RECOMMENDED COOKING TOOLS

Handmixer

Spatula

Piping tool

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For my Dutch Keto Fam

Pindakaas mousseDownload

KETO LASAGNA STUFFED BELL PEPPERS

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If you liked the stuffed bell peppers recipe I posted in the past, you’re in for a treat with this one! These are just amazing!

Instead of stuffing the bellpeppers with just the seasoned ground beef, like I did before, I actually cooked the ground beef with tomatosauce first and then stuffed the bellpepers. Then I added a layer of cream cheese and added some mozarella cheese on top (just like I do with the keto lasagna) which makes them nice and moist. Absolutely delish!

INGREDIENTS

  • 2 large bell peppers
  • 17 oz. ground beef
  • 1 onion, cut in small pieces
  • 2 cloves of garlic, minced
  • 1 tbs butter
  • 1 cup tomato sauce
  • Salt and pepper to taste
  • Italian seasoning to taste
  • 4-6 tbs cream cheese
  • 1 cup grated mozzarella cheese
  • Fresh or dried parsley to garnish

INSTRUCTIONS

  1. Cut the bell peppers in half and take out the seeds.
  2. Prepare the ground beef: in a large pot, melt the butter on medium heat and sauté the onion and garlic. When the onion starts to glaze, add the ground beef. Break up the meat as is cooks, and add the tomato sauce, salt and pepper and Italian seasoning.
  3. When the meat is ready, preheat the oven to 400 F and line out a baking sheet with parchment paper or silicone baking sheet.
  4. Stuff the bell pepper with the meat and top them off with the cream cheese. Sprinkle some mozzarella on top and bake them in the oven for around 20 minutes, until the tops start to brown.
  5. Garnish with some fresh or dried parsley.
  6. Enjoy!

RECOMMENDED COOKING TOOLS

Silicone baking sheets

Dutch Oven

Wooden Spoon

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For my Dutch Keto Fam:

Keto lasagne paprikaDownload

KETO ENDIVES WITH HAM AND CAULIFLOWER SAUCE

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Endive is a typical vegetable from Belgium that is not very well known abroad. It’s a leafy vegetable that is high in folate, vitamin A and K, and is high in fiber. It tastes a bit bitter, but when you cook it in a recipe like this one, it’s delicious!

In the traditional recipe, béchamel sauce is used, but I replaced it with a cauliflower sauce that tastes just as good, if not better!

INGREDIENTS (6 endives)

  • 6 endives
  • 1 tbs butter
  • 2 cup of water
  • salt, pepper and nutmeg to taste

For the cauliflower sauce

  • 1 onion
  • 2 cloves of garlic
  • 1 tbs of butter
  • Half a cauliflower head, cut in florets
  • 1 cup bone broth/ beef stock
  • Salt, pepper and nutmeg to taste

INSTRUCTIONS

  1. Start by preparing the endives. Remove the outer leaves and cut off the bottom and cut out the hearts.
  2. In a pan, melt 1 tbs of butter on medium heat. Add the endives to the pan, season with salt, pepper and nutmeg. Fry both sides for 2 minutes and add the water.
  3. Lower the heat and let the endives cook for 40-45 minutes until they are done.
  4. Prepare the sauce: in a medium sized pot, melt 1 tbs of butter on medium heat, add the cut onion and minced garlic. When the onion starts to glaze, add the cauliflower florets and the bone broth. Add salt, pepper and nutmeg to taste. Lower the heat and let simmer until the cauliflower is soft.
  5. When the cauliflower is soft, add some juice from the pan with the endives (about 4 tbs) and mix everything together with a blender until you have a creamy consistency. Add the grated cheese and mix. Set aside.
  6. Preheat the oven at 400 F.
  7. When the endives are done (they are done when you can poke trough them with a fork), roll them up in a slice of ham and place them in a baking dish. Cover them with the cauliflower sauce.
  8. Sprinkle some cheese on top and bake in the oven for 25 minutes. To get a crust on the top, use the grill modus for 5 minutes.
  9. Enjoy!

For my Dutch keto fam:

Witloof met hesp en bloemkoolsausDownload