KETO TWIX BAR

These keto twix bars were quite the experiment, but they turned out really tasty, only not as aesthetic as I wanted them too. But it was the first try and you guys wanted me to share the recipe, so here it is!

Now, the bar mould I used, was quite big, so the macro’s are based on these big bars. You can use a mould that is smaller and it will give you a higher yield in smaller bars.

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This recipe will give you 8 keto twix bars.

Nutrition per portion (1 bar):

Calories:  690 kcal | Carbohydrates:  10g | Fiber: 6g | Net Carbs: 4g |Protein: 12g | Fat: 65 g

INGREDIENTS

For the cookie layer

For the caramel layer

For the chocolate layer

INSTRUCTIONS

  1. Preheat the oven to 350 F.
  2. Prepare the cookie layer first. In a medium sized bowl, add the almond flour, butter, granulated erythritol, egg and salt. Mix everything together until you have a firm cookie batter.
  3. In a silicon mould for bars , spread a layer of the batter and push it into the mould until you covered 1/3 of the shape.
  4. Bake in the oven for 20-25 minutes until they are golden brown.
  5. In the meantime, prepare the caramel sauce.
  6. In a steel pan, melt the butter on medium heat until it starts to brown. When it’s golden to darker brown, add the heavy whipping cream, granulated erythritol, vanilla extract and pinch of salt. Let it simmer for about 5 minutes until you have a thick creamy caramel sauce.
  7. When the sauce is thickened set aside to cool down.
  8. Take the cookies out of the oven an let them cool down for about 10 minutes. Do not take them out of the mould.
  9. Add a layer of the caramel sauce onto the cookie layer, and place the mould in the fridge for 6 hours or overnight.

6 hours later or the day after:

  1. Prepare the chocolate layer. In a medium sized steel pan or pot, add the coconut oil, almond butter, raw cacao powder, powdered erythritol and vanilla extract on medium heat. Let everything melt together and stir with a spatula until everything is well incorporated.
  2. Take the cookie-caramel bars out of the freezer and add a layer of chocolate on top of the caramel layer until fully covered. You will still have chocolate left over to cover the bars later.
  3. Place back in the fridge until the chocolate is hardened.
  4. Once the chocolate is hard, take the bars out of the mold and place them on a cookie rack on top of a glass casserole dish or parchment paper so any excess chocolate will just drip down the edges and fall into the casserole dish for easy clean-up.
  5. Now just drizzle the melted chocolate over the candy bar.
  6. Place rack with the casserole dish in the refrigerator to let the chocolate cool for 20 minutes or until chocolate has completely hardened.
  7. If you want to add more chocolate to the bar to cover more, you can, and put the bars back in the fridge.

Enjoy! These keto candy bars are best stored in an airtight container in the refrigerator.


For our Dutch speaking Keto Fans:

KETO CHOCOLATE GLAZED DONUTS

I used to love having my donut(s) in the weekend for breakfast. But now I can’t get over these. They taste to good and only have 2g net carbs per donut!

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This recipe takes about 5 minutes to prepare and 22-25 minutes to cook. You will have 8 donuts.

Nutrition per portion (1 donut):

Calories:  152 kcal | Carbohydrates: 3.7 g | Fiber: 1.8g | Net Carbs: 1.9g |Protein: 5.3 g | Fat: 18 g

INGREDIENTS

for the donuts 

for the chocolate glaze 

INSTRUCTIONS

  1. Preheat the oven to 350 F. Grease a donut pan. 
  2. In a large bowl add all the dry ingredients: almond flour, granulated erythritol, baking powder, psyllium husk and Himalayan salt. Mix everything well and set aside. 
  3. In a seperate bowl add all the wet ingredients: melted butter, unsweetened almond milk, eggs and vanilla extract. Mix everything well with a whisk. 
  4. Add the wet mixture to the dry ingredients and mix everything together with a spatula until you have a smooth batter. 
  5. Put the batter in a piping bag, cut of the tip and fill up the doughnut pan. 
  6. Place the pan in the oven and bake for 22-25 minutes until they are golden brown. 
  7. Take the pan out of the oven and let cool until you can take the doughnuts easily out of the pan. 

For the glazing:

  1. In a small bowl, add the melted coconut oil (or butter) and add the cacao powder, erythritol and stevia. 
  2. Mix everything together until you have a smooth consistency. 
  3. Take a donut and dip it in the glazing. Repeat with the remaining donuts. 

Enjoy!


For our Dutch speaking fans:

KETO CREPES

These crepes are just so easy to make and taste amazing, you won’t believe they’re keto!

This recipe takes about 5 minutes to prepare and 10-15 minutes to cook. You will have around 8 crepes.

Nutrition per portion:

Calories:  152 kcal | Carbohydrates: 2.6 g | Fiber: 1 g | Net Carbs: 1.6 g |Protein: 6.5 g | Fat: 13 g

INGREDIENTS

  • 4 eggs 
  • 4 oz. cream cheese 
  • 3/4 cup almond flour 
  • Pinch of salt 
  • 1/4 tsp vanilla extract 
  • 1/4 cup unsweetened almond milk
  • 2 Tbs granulated erythritol 

INSTRUCTIONS

  1. Add all the ingredients into a blender and blend for 1-2 minutes until you have a smooth batter. 
  2. Heat a 10 inch skillet with a little bit of butter. 
  3. When the butter is melted, pour 1/3 cup of batter to the pan and swirl or spread into a thin layer that reaches the edges. 
  4. Cook until edges are cooked and can be loosened with a spatula. 
  5. Flip and cook on the other side until lightly browned. 
  6. Remove from the pan, en repeat until you used up all the batter. 
  7. You can serve them with some berries, powdered erythritol, heavy whipping cream or even some keto nutella paste!
Enjoy!

For our Dutch speaking fans:

KETO MAC AND CHEESE

Looking for a substitute for mac & cheese that is keto friendly? Look no further, because with this recipe, you’ll have the cheesiest dish you ever had. We’ll substitute the pasta with cauliflower. I know it’s not the same, but I promise it tastes great!

This recipe takes about 15 minutes to prepare and 20-25 minutes to cook. You will have around 8 portions.

Nutrition per portion:

Calories: 520  kcal | Carbohydrates: 6,5 g | Fiber: 1,5 g | Net Carbs: 5 g |Protein: 15 g | Fat: 46 g

INGREDIENTS

  • 1 cauliflower
  • 2 Tbs butter
  • 2 cup of heavy whipping cream
  • 7 oz. cream cheese
  • 1 cup grated cheddar cheese + extra to sprinkle on top
  • 2 cup of grated mozzarella cheese
  • salt and pepper to taste
  • 1/4 tsp nutmeg
  • 1 tsp paprika powder
  • 1/2 tsp garlic powder
  • 3 slices of bacon
  • Dash of dried or fresh parsley

INSTRUCTIONS

  1. Preheat oven to 350F.
  2. Break up a head of cauliflower into florets and add to boiling water. Cook for about 8 minutes, or until tender. 
  3. Drain cauliflower in a colander and set aside.
  4. In a saucepan, on medium heat, add the butter, heavy cream, and cream cheese. Let it cook for about 5 minutes.
  5. In the meantime, fry the bacon. Don’t overcook it, because in the oven it will cook further. When ready, set aside.
  6. Add the cheddar cheese, salt and pepper, nutmeg, paprika powder and garlic powder to the creamy sauce. Let simmer for another 2-3 minutes.
  7. Add the mozzarella cheese and the cooked cauliflower florets. Mix everything together and transfer the mixture to a large baking dish.
  8. Slice the fried bacon in small pieces, and sprinkle on top together with some grated cheddar cheese.
  9. Bake for 20-25 minutes art 350F / 180C until the top is golden brown. Sprinkle som parsley on top for garnishing.
Enjoy!

For our Dutch speaking Keto Fans:

KETO TZATZIKI SAUCE

Bring Greece onto your table with this easy and keto friendly tzatizki sauce! This recipe is so easy and fast to prepare, you’ll just need 7 ingredients, and you’ll have yourself a delicious and creamy tzatziki sauce!

I love to use this sauce as a dressing on my salad, but you can just spread in onto a bagel or bread, put some smoked salmon and salad on top, and you have yourself a delicious meal!

This recipes takes about 10 minutes to prepare and there’s no cooking involved.

Nutrition per serving (about 1/4 cup):

Calories: 71 kcal | Carbohydrates: 3 g | Fiber: 0,2 g | Net Carbs: 2,8 g |Protein: 4 g | Fat: 5 g

INGREDIENTS

  • 2 cups full fat greek yoghurt
  • 1/2 medium cucumber
  • 2 Tbs extra virgin olive oil
  • 2 Tbs fresh or dried dill
  • 1 Tbs lime juice
  • 1 medium garlic clove (pressed or minced)
  • 1/2 tsp Himalayan pink salt

INSTRUCTIONS

  1. Start by grating the cucumber onto a cheese cloth.
  2. Squeeze out all the water from the cucumber with the help of the cheese cloth.
  3. Add the squeezed out cucumber to the greek yoghurt.
  4. Add the olive oil, dill, lime juice, garlic and Himalayan salt.
  5. Mix everything together until you get a smooth consistency.

Enjoy!

DAIRY FREE KETO BAGELS

These dairy-free keto bagels are absolutely amazing. They are super tasty and very easy to make.

You can have them for breakfast, or even use them as a bun for your burger. You can pop them in the freezer, and defrost them in the morning in your toaster. You’ll have a healthy breakfast in 1-2-3.

This recipes takes about 10 minutes to prepare and 20-25 minutes to cook. You will have 6-7 bagels.

Nutrition per bagel:

Calories: 208  kcal | Carbohydrates: 11 g | Fiber: 10 g | Net Carbs: 1 g |Protein: 8 g | Fat: 20 g

INGREDIENTS

  • 1 ½ cups almond flour
  • 1 Tbsp chia seeds
  • ½ Tbsp garlic powder
  • ¾ tsp xanthan gum
  • ¾ tsp baking soda
  • ¼ tsp salt
  • 3 Tbsp psyllium husk powder
  • 1 whole egg
  • 3 egg whites (6 Tbsp liquid egg white)
  • 1 cup warm water
  • sesame seeds to sprinkle on the bagels

INSTRUCTIONS

  1. Preheat oven to 350F.
  2. In a large bowl, mix together first 6 ingredients.
  3. Add the psyllium husk, egg, eggwhites and water to the mix.
  4. But the batter in a piping bag (or freezer bag) and cut of the tip.
  5. Pipe out the batter in circles on a baking sheet.
  6. Sprinkle sesame seeds on top.
  7. Bake for 25 minutes.
  8. Remove and allow to fully cool before slicing.
Enjoy!

For our Dutch speaking fans:

KETO BLUEBERRY MUFFINS

These blueberry muffins are so easy to prepare and only have 3g of net carbs per piece! Enjoy them as a to-go breakfast or add them to your Sunday brunch.

This recipes takes about 10 minutes to prepare and 20-25 minutes to cook. You will have 10-12 muffins.

Nutrition:

Calories: 218 kcal | Carbohydrates: 6 g | Fiber: 3 g | Net Carbs: 3 g |Protein: 7 g | Fat: 20 g

INGREDIENTS

INSTRUCTIONS

  1. Preheat the oven to 350 degrees Fahrenheit. Line a muffin pan with 10 or 12 silicone or parchment paper muffin liners.
  2. In a large bowl, stir together the almond flour, erythritol, baking powder and Himalayan salt.
  3. Mix in the melted coconut oil, almond milk, eggs, and vanilla extract. Fold in the blueberries.
  4. Distribute the batter evenly among the muffin cups. Bake for about 20-25 minutes, until the top is golden and an inserted toothpick comes out clean.

Enjoy!

This post may contain affiliate links, which helps keep this content free. (full disclosure)


For our Dutch speaking Keto Fans:

BREADED CHICKEN WITH COCKTAIL SAUSE AND SALAD

Most of the breaded recipes are made with parmesan cheese, but I was looking for an alternative for a dairy free keto version. So here it is.

This breaded chicken recipe is so easy to make and you need minimal ingredients.

In this recipe the chicken is breaded with coconut flour, but you can easily replace this with almond flour if you’re not a big fan of coconut.

This recipes takes about 5 minutes to prepare and 40 minutes to cook. You will have 2 portions.

Nutrition:

Calories: 714 kcal | Carbohydrates: 13 g | Fiber: 7 g | Net Carbs: 6 g |Protein: 43 g | Fat: 90 g

INGREDIENTS

Breaded chicken

  • 1/3 cup of coconut flour
  • 1 teaspoon paprika powder
  • 1 teaspoon of garlic powder
  • pepper and salt to taste
  • 14 oz of chicken escalope
  • 2 tablespoons olive oil

Cocktail sauce

  • 1/2 cup of mayonnaise
  • 2 teaspoons tomato paste
  • 1 teaspoon of dijon mustard
  • pepper and salt to taste

Salad

  • Leafy spinach
  • Cucumber
  • Red onion

INSTRUCTIONS

  1. Preheat the oven to 450°F
  2. In a plastic bag, combine the coconut flour, paprika powder, garlic powder, salt and pepper.
  3. Add the chicken escalopes and shake the bag until the escalopes are completely breaded.
  4. Grease a baking dish with olive oil and place the breaded chicken in the bowl. Bake for 40 minutes.
  5. In the meantime, prepare the salad and cocktail sauce (mix all ingredients together)
  6. Remove the chicken from the oven and serve with vegetables and cocktail sauce.

Enjoy!

For our Dutch speaking Keto Fans:

KETO CHEESECAKE

With only 5g of net carbs per slice, this keto cheesecake will be your new go to keto dessert.

This recipes takes about 10 minutes to prepare and 1 hour to cook. You will have 16 slices.

Nutrition:

Calories: 325 kcal | Carbohydrates: 6 g | Fiber: 1 g | Net Carbs: 5 g |Protein: 7 g | Fat: 31 g

INGREDIENTS

For the crust:

  • 2 cups Blanched almond flour
  • 1/3 cup Butter (measured solid, then melted)
  • 3 tbsp Granular Erythritol 
  • 1 tsp Vanilla extract

For the cake filling:

  • 32 oz Cream cheese (softened)
  • 1 1/4 cup Powdered erythritol 
  • 3 large Eggs
  • 1 tbsp Lemon juice
  • 1 tsp Vanilla extract

INSTRUCTIONS

  1. Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of a 9 inch (23 cm) springform pan with parchment paper.
  2. Start of to make the cheesecake crust: stir the almond flour, melted butter, erythritol, and vanilla extract in a medium bowl, until well combined forming a crumbly dough. Press the dough into the bottom of the prepared pan. Bake for about 10-12 minutes, until barely golden. Let cool at least 10 minutes.
  3. Set the crust aside and beat the cream cheese and powdered erythritol together at low to medium speed until fluffy. Beat in the eggs, one at a time. Finally, beat in the lemon juice and vanilla extract. (Keep the mixer at low to medium the whole time; too high speed will introduce too many air bubbles, which we don’t want.)
  4. Pour the filling into the pan over the crust.
  5. Bake for about 45-55 minutes, until the center is almost set, but still jiggly.
  6. Remove the cheesecake from the oven. If the edges are stuck to the pan, run a knife around the edge (don’t remove the springform edge yet). Cool in the pan on the counter to room temperature, then refrigerate for at least 4 hours (preferably overnight), until completely set. (Do not try to remove the cake from the pan before chilling.) You can keep the cheesecake refrigerated up to 5 days.

Enjoy!


For our Dutch speaking Keto Fans:

CREAMY SALMON

This recipe is so delicious, creamy and easy to prepare. This one-pan dinner only takes 25 minutes to make!

This recipes takes about 5 minutes to prepare and 20 minutes to cook. You will have 2 portions.

Nutrition:

Calories: 527 kcal | Carbohydrates: 9 g | Fiber: 2 g | Net Carbs: 7 g |Protein: 43 g | Fat: 35 g

INGREDIENTS

  • 2 salmon fillets (about 1 lb.)
  • Salt and pepper to season
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 3 cloves garlic finely diced
  • 2 cups red bell peppers diced
  • 4 cups fresh baby spinach
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp cream cheese
  • 1/4 cup chopped parsley
  • Salt and pepper to taste

INSTRUCTIONS

  1. Season the salmon fillets with salt and pepper.
  2. Heat the oil in a medium non-stick skillet over medium heat. Cook the salmon fillets, for 5 minutes on each side, or until cooked to your liking. Once cooked, remove them from the pan and set aside.
  3. To the same pan, add butter and garlic. Cook for 1 minute, add the roasted peppers, and cook for 2 more minutes.
  4. Add the spinach and allow it to wilt.
  5. Reduce the heat to low, and add heavy cream Parmesan, parsley, cream cheese, salt, and pepper. Stir and bring to a simmer.
  6. Return the salmon to the pan and spoon the sauce over each filet.
  7. Serve with salad.

Enjoy!