KETO PESTO CHICKEN

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 SWEDISH MEATBALLS

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 MASHED SAVOY CABBAGE WITH SAUSAGE

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 SHRIMP IN CREAMY TOMATO SAUCE WITH SHIRATAKI FETTUCCINI

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!

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

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 LASAGNA STUFFED BELL PEPPERS

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 ENDIVES WITH HAM AND CAULIFLOWER SAUCE

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:

KETO EGG FILLED MEATBALLS

Have you ever had ‘bird’s nests’ ? That what my grandma used to name them. She would make these for me as a kid, and I loved them. She taught me how to prepare them, but I made some adjustments so they stay keto friendly. Like switching out the flour with parmesan cheese. 

INGREDIENTS (3 SERVINGS)

  • 3 eggs
  • 1,5 kg / 53 oz. ground beef
  • Salt and Black Pepper to taste
  • Beef seasoning (1 tsp paprika powder , 1tsp onion powder, 1 tsp garlic powder, 1 tsp tumeric powder)
  • 1/2 cup grated parmesan cheese
  • 2 cups tomato sauce
  • Tomato sauce seasoning (black pepper, sea salt, Italian seasoning, dried parsley)
  • 2 tbs butter
  • 1 onion , cut in small pieces
  • 2 cloves of garlic, minced

INSTRUCTIONS

  1. Boil the eggs in hot water for 5 minutes.
  2. In the meantime season the the beef with the beef seasoning, salt and pepper.
  3. When the eggs are done, peel them and set aside. Preheat the oven at 190 C/ 375 F.
  4. Take 1/3 of the seasoned ground beef , shape it into a ball and flatten it out by pressing it onto a flat surface. Lift up the flattened ground beef and wrap the egg with the beef. Shape it until the egg is fully covered. (see video for details).
  5. Roll the balls into the parmesan cheese on a plate so the surface is covered.
  6. In a large pan, melt some butter over medium to high heat, and cook the meatballs until the outside starts to brown.
  7. Place the meatballs in a baking dish, and bake in the oven for 20 minutes.
  8. In the meantime, prepare the tomato sauce: in a medium large pot, melt the butter and add the onion and garlic. Add the tomato sauce and seasoning, let simmer until the meatballs are done.
  9. Carefully cut the meatballs in half and serve with the tomato sauce and your favourite vegetables.
  10. Enjoy!


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For my Dutch keto fam

KETO LASAGNA

This lasagna is one of my favourites! I shared a lasagna recipe before a while back, but I made some adjustments and this one tastes even better.

It was by accident really. Before, I used ricotta cheese in between the layers, but I forgot to bring it when I did groceries. I still had some cream cheese and heavy cream in the fridge and used that. It turned out to taste pretty amazing!

RECIPE FOR 8 PORTIONS

INGREDIENTS

For the noodles
  • 3 cups grated mozzarella cheese
  • 1 1/2 cup almond flour
  • 1 tsp baking power
  • 1 egg

For the meat layer

  • 1 Tbs of ghee (or your favourite fat to use)
  • 1 onion, cut into small pieces
  • 1 garlic clove, minced
  • 35 oz. ground meat
  • 1 1/2 cup tomato sauce
  • Salt and pepper
  • Italian spices

For the cheese layers

  • 3 cups grated mozzarella cheese
  • 14 oz. cream cheese
  • 6 Tbs heavy cream

INSTRUCTIONS

Start by making the noodles:

  1. Place the mozzarella cheese in a bowl, and melt it in the microwave for one minute. Stir and add it to the microwave again for a couple of seconds if not fully melted.
  2. When the mozzarella is melted, add the almond flour, baking powder and egg, and knead into a ball, until everything is incorporated and you have a nice ‘dough’.
  3. Transfer the dough onto a parchment paper onto a baking tray. Roll out the dough and shape into a rectangle, with a thickness of around 2 inches . Bake in the oven for 20 minutes at 370 F.
  4. Set cheese noodles aside to let cool. While noodles are cooling, prepare your meat sauce.
  5. In a In a large skillet, add ghee, onion, garlic and ground meat. Season with salt, pepper and Italian seasoning. Cook on medium heat until meat is browned. Drain excess fat from pan. 
  6. Add in tomato sauce. Reduce to low heat and cook at a simmer for about 3 minutes. 

Assembling Lasagna

  1. Evenly slice your cheese dough into thirds.
  2. Add a thin layer of meat sauce to the bottom of an 8 x 4 inch loaf pan. Add some shredded mozzarella and place a noodle layer on top.
  3. Add some cream cheese on top of the noodle layer and evenly pour 2 tbs of heavy cream on top.
  4. Repeat with meat sauce, mozzarella, noodle, cream cheese and heavy cream.
  5. Top with remaining meat sauce. Sprinkle on remaining mozzarella.
  6. Bake lasagna in the middle of your oven at 350F for about 20 minutes. If you wish to get some color on the top cheese layer, set your oven to a low broil (after the 20 min bake) and let the cheese bubble and blister for about 2 minutes.
  7. Let lasagna cool slightly before slicing and serving. If desired, sprinkle on some finely chopped fresh basil, oregano and parsley and freshly grated parmesan cheese before serving. 

Enjoy!

DAIRY FREE KETO PIZZA

If you watched instagramstory, you might have heard me mention I’m on a dairy free week this week. I’ve noticed some bloating, and skin break outs lately. So I am checking if it could be related to the dairy I’m consuming.

Don’t get me wrong, I love dairy! But if it doesn’t do me good, it might be better for me to consume less or avoid it.

Anyway, as always, when I make changes to my diet, I don’t want to compromise taste. The key to sticking to any lifestyle change is to find a way that is sustainable. As a foodie, I’m always trying out new recipes or find ways to create something that is works well for me, and that I can enjoy. So if you’re dairy free, like me this week, I recommend trying out this pizza.

This recipe makes 1 small pizza, but I couldn’t finish it, it’s very filling.

INGREDIENTS

For the pizza crust:

  • 1/2 cup coconut flour
  • 1/4 cup almond flour
  • 3 tablespoons psyllium husk
  • 2 teaspoons baking powder
  • 1 teaspoon xanthan gum
  • 1/2 teaspoon Himalayan salt
  • 1/2 teaspoon garlic powder
  • 1 cup lukewarm water
  • 1 teaspoon Apple cider vinegar

Pizzatoppings

You can use your favourite pizza toppings, these are the ones I used:

  • 3 tablespoons tomato paste
  • 1/2 can of tuna
  • 1 egg
  • oregano to taste
  • salt and pepper to taste
  • arugula lettuce

INSTRUCTIONS

  1. Start by making the crust.
  2. Preheat the oven at 220 C / 428 F. Line out a parchment paper on a baking tray to place to pizza on later.
  3. In a large bowl, add all the dry ingredients: coconut flour, almond flour, psyllium husk, baking powder, xanthan gum, salt and garlic powder. Mix.
  4. Add the wet ingredients to the bowl, and mix everything together until you have a firm dough. Knead it for another 2 minutes and form a ball.
  5. Place the ball on the parchment paper and press is down, shape it into the pizza form.
  6. When you have the desired form, bake the pizza crust in the oven for 20 minutes until it start to brown a little.
  7. Take the pizza crust out of the oven and add your pizza toppings. I used tomato paste, canned tuna, salt, pepper and oregano .
  8. Bake for another 10 minutes.
  9. Top it off with some nutritional yeast if you like a cheese flavor, a fried egg and some arugula lettuce.
  10. Enjoy!

For my Dutch Keto Fam:

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: