I was in the mood for some coconut with chocolate, so what better way to combine them into a bounty candy that is actually keto friendly?! This recipe is so easy to prepare, and I have to say I was quite amazed by how this turned out!


  • 1 cup shredded coconut
  • 2 tbs coconut cream (not milk!)
  • 1/4 cup granulated erythritol
  • 2 tbs coconut oil (softened)
  • 1 tsp vanilla extract
  • 1/2 – 1 cup keto friendly dark chocolate (I used Lily’s)
  • Dash of Himalayan Salt


  1. In a large bowl, add all the ingredients (except for the chocolate) and mix until you have a ‘dough’.
  2. Shape the coconut dough into small balls and place them on a plate or baking sheet. Let them rest in the freezer for about an hour (this will make sure the balls are hard, and won’t fall apart once you cover them with chocolate).
  3. Take the balls out of the freezer and melt the chocolate in a double boiler (which is a large pot filled with water and another smaller pot inside filled with the chocolate).
  4. Cover the coconut balls in chocolate and place them onto a baking sheet, when the chocolate is still melted, add some Himalayan salt on top.
  5. Place them in the fridge for about 10 minutes and enjoy!


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.


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


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


  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:


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.


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


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


  • Leafy spinach
  • Cucumber
  • Red onion


  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.


For our Dutch speaking Keto Fans: